Recipes with milk
6,906 recipes
Almond Butter Christmas Cake
Finish off your Christmas dinner with this delicious cake that contains almonds and raisins.
Saltsa Aspri (Greek White Sauce)
Saltsa aspri is Greek white sauce (béchamel) in three thicknesses for moussaka, pastitsio, soups, and soufflés. Butter, flour, warm milk, and nutmeg build the classic Mediterranean base.
Saltsa Aspri (Greek White Sauce)
Saltsa aspri is Greek white sauce (béchamel) in three thicknesses for moussaka, pastitsio, soups, and soufflés. Butter, flour, warm milk, and nutmeg build the classic Mediterranean base.
Saltsa Aspri (Greek White Sauce)
Saltsa aspri is Greek white sauce (béchamel) in three thicknesses for moussaka, pastitsio, soups, and soufflés. Butter, flour, warm milk, and nutmeg build the classic Mediterranean base.
L.J's Winter Tomato Soup
Warm up your winter with this delicious tomato soup the whole family can enjoy!
Atole - Atole De Zarzamora
Traditional Mexican Atole thickened with masa - two recipes in one: wild Blackberry Atole de Zarzamora and Champurrado (chocolate with cinnamon). A warm, nourishing drink served with tamales.
Favorite Asparagus Soup
Old-fashioned creamy asparagus soup with milk, butter, and a flour roux. Tender tips reserved for garnish, stalks grated into a silky base. Six ingredients, full pantry territory.
Chocolate Cherry Pie
Chocolate cherry pie with a rum-spiked chocolate custard filling, quartered maraschino cherries, and whipped cream folded in. Topped with sweetened cream and grated chocolate.
Party Quiches
Four mini quiches in one bake: salmon-broccoli with Stilton, asparagus with Cheddar, leek with smoked salmon and Mozzarella, and tomato-olive with Feta and pesto. A buffet showstopper.
Fourth of July Blue, White & Red Parfaits
Patriotic layered parfaits with red gelatin, creamy vanilla pudding, and fresh blueberries. These make-ahead Fourth of July desserts look stunning in clear glasses.
The Ultimate Cookie
Chocolate chip pecan cookies made with golden shortening and brown sugar for a chewy center and crispy edge. Big, bakery-style drop cookies that spread wide and stay soft inside.
Crunchy French Toast
Crunchy French toast coated in crushed cornflakes and flaked coconut, dipped in a cinnamon egg wash and pan-fried in butter until golden. A crispy, tropical twist on the breakfast classic.
Old Fashioned Caramels
Old-fashioned chocolate caramels made with brown sugar, molasses, unsweetened chocolate, and condensed milk. Boiled to soft ball stage, studded with nuts, and cut into squares.
Simply Chowder Soup for a Crowd
Seafood chowder for a crowd with sole fillets, canned clams, shrimp, and cream of potato soup. Feeds 20 people in 30 minutes using mostly pantry and freezer staples. Freezes well.
Grasshopper Marshmallow & Ice Cream Pie
This pie comes out so creamy, smooth and rich, just a slice, it's enough for you to feel the delicious flavor of this dessert!
Chocolate-Glazed Caramels
Homemade chocolate-glazed caramels with pecans, topped with melted milk chocolate. Cooked to firm-ball stage for a chewy, buttery candy that cuts into neat squares.
Finish off your Christmas dinner with this delicious cake that contains almonds and raisins.
Saltsa aspri is Greek white sauce (béchamel) in three thicknesses for moussaka, pastitsio, soups, and soufflés. Butter, flour, warm milk, and nutmeg build the classic Mediterranean base.
Saltsa aspri is Greek white sauce (béchamel) in three thicknesses for moussaka, pastitsio, soups, and soufflés. Butter, flour, warm milk, and nutmeg build the classic Mediterranean base.
Saltsa aspri is Greek white sauce (béchamel) in three thicknesses for moussaka, pastitsio, soups, and soufflés. Butter, flour, warm milk, and nutmeg build the classic Mediterranean base.
Warm up your winter with this delicious tomato soup the whole family can enjoy!
Traditional Mexican Atole thickened with masa - two recipes in one: wild Blackberry Atole de Zarzamora and Champurrado (chocolate with cinnamon). A warm, nourishing drink served with tamales.
Old-fashioned creamy asparagus soup with milk, butter, and a flour roux. Tender tips reserved for garnish, stalks grated into a silky base. Six ingredients, full pantry territory.
Chocolate cherry pie with a rum-spiked chocolate custard filling, quartered maraschino cherries, and whipped cream folded in. Topped with sweetened cream and grated chocolate.
Four mini quiches in one bake: salmon-broccoli with Stilton, asparagus with Cheddar, leek with smoked salmon and Mozzarella, and tomato-olive with Feta and pesto. A buffet showstopper.
Patriotic layered parfaits with red gelatin, creamy vanilla pudding, and fresh blueberries. These make-ahead Fourth of July desserts look stunning in clear glasses.
Chocolate chip pecan cookies made with golden shortening and brown sugar for a chewy center and crispy edge. Big, bakery-style drop cookies that spread wide and stay soft inside.
Crunchy French toast coated in crushed cornflakes and flaked coconut, dipped in a cinnamon egg wash and pan-fried in butter until golden. A crispy, tropical twist on the breakfast classic.
Old-fashioned chocolate caramels made with brown sugar, molasses, unsweetened chocolate, and condensed milk. Boiled to soft ball stage, studded with nuts, and cut into squares.
Seafood chowder for a crowd with sole fillets, canned clams, shrimp, and cream of potato soup. Feeds 20 people in 30 minutes using mostly pantry and freezer staples. Freezes well.
This pie comes out so creamy, smooth and rich, just a slice, it's enough for you to feel the delicious flavor of this dessert!
Homemade chocolate-glazed caramels with pecans, topped with melted milk chocolate. Cooked to firm-ball stage for a chewy, buttery candy that cuts into neat squares.
