Recipes with evaporated milk
663 recipes
Chicken Breasts with Apples & Cider Cream
Chicken breasts in cider cream sauce: pan-seared chicken paired with sauteed apple slices in a Dijon-spiked reduced apple cider cream. A bistro-style autumn dinner.
Chocolate Coffee Torte
A no-bake chocolate coffee torte: a chocolate wafer and almond crust under a light, Kahlua-spiked mocha cream filling. Chilled until sliceable, no oven required, and easy to make ahead.
Hot Crab with Vegetables
Low-fat crab pasta with fresh tomatoes, steamed mushrooms, and peas in a creamy evaporated milk sauce finished with Parmesan. A lighter seafood dinner ready in 25 minutes.
Veal Fettuccini with Oysters & Artichokes
Veal fettuccine with oysters and artichokes is a buttery Louisiana-style pasta where seared veal strips, plump oysters, and quartered artichoke hearts swim in a peppery cream sauce built from oyster liquor.
Date-Nut Pumpkin Pie
Pumpkin pie layered with a sticky brown-sugar date and walnut base, then spiced with cinnamon, ginger, nutmeg, and cloves. A holiday upgrade on the classic that tastes like pecan pie had a baby with pumpkin.
Turkey Quiche
Turkey quiche uses leftover stuffing as the crust, with diced turkey, Swiss cheese, and an evaporated-milk custard baked until set. Genius Thanksgiving leftover transformation.
Clam Chowder-- Maine Style
Maine-style clam chowder simmers ground clams, salt pork, potatoes, and onions in evaporated milk for a brothy, no-flour Down East soup. The lean New England original, served with crackers.
Fruit Rolls
Thus fruit rolls are always welcomed in any place!
Golden Squash & Carrot Bisque
Golden squash and carrot bisque: yellow summer squash, carrots, and onion puréed smooth and enriched with evaporated milk. A vibrant, make-ahead chilled soup.
Everglades Hush Puppies
Southern hush puppies with cornmeal, chopped onion, and evaporated milk fried until golden and crisp. A Florida fish fry classic with a crunchy exterior and tender center.
Fruit Coctail Cake Icing
Cooked coconut pecan icing made with evaporated milk, sugar, and margarine. A thick, buttery frosting with toasted coconut and pecans, poured over hot cake.
Sinfully Rich Nonfat Fudge Sauce
Nonfat hot fudge sauce with cocoa powder, evaporated skim milk, and a touch of cornstarch. A guilt-free chocolate sauce ready in 10 minutes that's thick, glossy, and serious about chocolate.
Banana Caramel Pie
Banana caramel pie with a brown sugar custard cooked on the stovetop, sliced ripe bananas, and a whipped cream or meringue topping. A retro butterscotch-banana pie that beats anything from a box.
New Orleans Beignet Doughnuts
New Orleans beignets are pillowy square yeast doughnuts, deep-fried until golden and puffed, then buried in confectioners' sugar. The iconic French Quarter treat, best eaten piping hot.
Light Cream of Mushroom Soup
Light cream of mushroom soup with skim evaporated milk and white wine. Skips the heavy cream but keeps the silky texture, with deep mushroom flavor from a 30-minute simmer.
Creamy Chocolate Fudge
Classic creamy chocolate fudge made from scratch with unsweetened chocolate, evaporated milk and corn syrup, boiled to soft ball stage and beaten until thick. Cuts into 36 squares of dense, fudge-shop-style candy.
Chicken breasts in cider cream sauce: pan-seared chicken paired with sauteed apple slices in a Dijon-spiked reduced apple cider cream. A bistro-style autumn dinner.
A no-bake chocolate coffee torte: a chocolate wafer and almond crust under a light, Kahlua-spiked mocha cream filling. Chilled until sliceable, no oven required, and easy to make ahead.
Low-fat crab pasta with fresh tomatoes, steamed mushrooms, and peas in a creamy evaporated milk sauce finished with Parmesan. A lighter seafood dinner ready in 25 minutes.
Veal fettuccine with oysters and artichokes is a buttery Louisiana-style pasta where seared veal strips, plump oysters, and quartered artichoke hearts swim in a peppery cream sauce built from oyster liquor.
Pumpkin pie layered with a sticky brown-sugar date and walnut base, then spiced with cinnamon, ginger, nutmeg, and cloves. A holiday upgrade on the classic that tastes like pecan pie had a baby with pumpkin.
Turkey quiche uses leftover stuffing as the crust, with diced turkey, Swiss cheese, and an evaporated-milk custard baked until set. Genius Thanksgiving leftover transformation.
Maine-style clam chowder simmers ground clams, salt pork, potatoes, and onions in evaporated milk for a brothy, no-flour Down East soup. The lean New England original, served with crackers.
Thus fruit rolls are always welcomed in any place!
Golden squash and carrot bisque: yellow summer squash, carrots, and onion puréed smooth and enriched with evaporated milk. A vibrant, make-ahead chilled soup.
Southern hush puppies with cornmeal, chopped onion, and evaporated milk fried until golden and crisp. A Florida fish fry classic with a crunchy exterior and tender center.
Cooked coconut pecan icing made with evaporated milk, sugar, and margarine. A thick, buttery frosting with toasted coconut and pecans, poured over hot cake.
Nonfat hot fudge sauce with cocoa powder, evaporated skim milk, and a touch of cornstarch. A guilt-free chocolate sauce ready in 10 minutes that's thick, glossy, and serious about chocolate.
Banana caramel pie with a brown sugar custard cooked on the stovetop, sliced ripe bananas, and a whipped cream or meringue topping. A retro butterscotch-banana pie that beats anything from a box.
New Orleans beignets are pillowy square yeast doughnuts, deep-fried until golden and puffed, then buried in confectioners' sugar. The iconic French Quarter treat, best eaten piping hot.
Light cream of mushroom soup with skim evaporated milk and white wine. Skips the heavy cream but keeps the silky texture, with deep mushroom flavor from a 30-minute simmer.
Classic creamy chocolate fudge made from scratch with unsweetened chocolate, evaporated milk and corn syrup, boiled to soft ball stage and beaten until thick. Cuts into 36 squares of dense, fudge-shop-style candy.
