357 fresh milk recipes

Vegetarian pinto bean and parsley burgers blend mashed beans with sauteed onion, garlic, and oregano, then crust with wheat germ for crunch. Pan-fried and served with barbecue sauce.

Thai lobster and scallop curry with coconut milk, red curry paste, and fresh basil. Tender seafood in fragrant coconut broth with sweet pepper, mushrooms, and chili-garlic heat over rice.

Thick, peppery cream gravy made from a butter or bacon fat roux, milk, and freshly cracked black pepper. Ready in 20 minutes and just right for smothering biscuits, fried chicken, or country-fried steak.

Fluffy oat pancakes studded with grated apple and cinnamon. The oats add hearty texture while fresh apple keeps them moist. Make them with milk or apple juice for natural sweetness.

Eggplant, mushrooms, asparagus, and red bell pepper simmered in a spicy Thai chili paste and rice milk sauce with fresh basil. A hearty vegan stew for rice or grilled polenta.

A 3-ingredient chilled bisque that blends frozen cream of potato soup with peppery fresh watercress and milk into a smooth, elegant cold soup. Ready in minutes, no cooking required.

Pasta with Light Clam Sauce uses evaporated skim milk and clam juice instead of heavy cream - a brighter, lower-fat version with fresh tomatoes and basil, ready in 30 minutes.

Fresh strawberries and banana get blended into a Bisquick batter swirled with melted milk chocolate for an ultra-moist cake that comes together in under an hour. No mixer needed.

Oyster St. Laurent simmers fresh oysters in buttery milk with their own liquor stirred in at the end. A simple four-ingredient French-Canadian oyster stew with pure briny flavor.

Creamy fresh tomato soup made from ripe tomatoes, basil, whole cloves, and brown sugar, pureed and finished with half-and-half and milk. Far better than anything from a can.

Master magic lemon pie sets sweetened condensed milk with fresh lemon juice and zest, no cooking required for the filling. Crowned with a billowy meringue over a cinnamon-graham crust.

Homemade frozen bread dough: a soft egg-and-milk yeast dough divided into two freezer loaves and 16 dinner rolls. Make once, freeze for fresh bread on demand for weeks.

Rich cream of mushroom soup made with fresh mushrooms two ways, shallots, milk, heavy cream and egg yolks. Finished with dry sherry for a deep, restaurant-quality French-style soup.

Light alfredo skips butter and heavy cream in favor of nonfat evaporated milk and freshly grated parmigiano. A creamy pasta sauce ready in the time it takes to boil noodles.

Italian zucchini ricotta fritters with garlic, scallions, and bright lemon zest, pan-fried in olive oil until crisp and golden. Crispy on the outside, tender and herby inside.

Smooth pureed celery soup with potatoes, onion, and herbs, finished with milk and topped with fresh grated carrot and celery for crunch. A light, nourishing bowl ready in about an hour.