9,635 mila recipes

Microwave oyster stew warms canned oysters in buttery milk with celery salt and cayenne. A six-ingredient seafood soup ready in 5 minutes flat.

Easy sweet potato pie with nutmeg, vanilla, and lemon extract blended smooth in a food processor and baked in a deep-dish crust. A Southern classic that comes together in 15 minutes of prep with a silky, custard-like filling.

Cabbage and celery baked in a creamy beer-cheddar sauce with caraway seeds. A hearty vegetable casserole that makes a satisfying side or a cozy meatless main.

Sourdough pumpernickel bread with rye flour, molasses, black coffee, and caraway seeds. Uses an active sourdough starter for deep, complex flavor in every dense, dark slice.

Make-ahead bran muffin batter that keeps in the fridge for 6 weeks. Mix once, bake fresh muffins any morning with fruit bran cereal, sour milk, and warm cinnamon.

Try something different for dinner with this scrumptious dish made with ground ham and tomato soup.

Foolproof chocolate peanut butter fudge melts semi-sweet chocolate chips with crunchy peanut butter and sweetened condensed milk into a no-thermometer, no-fail microwave fudge. Three ingredients, ready in an hour.

Peach pecan muffins fold ripe summer peaches and toasted pecans into a cinnamon-spiced batter for tender, fruit-studded breakfast muffins. One bowl, no mixer, ready in 45 minutes from cold oven to cooling rack.

Christmas stollen with raisins, almonds, walnuts, lemon and orange zest in a buttery yeast dough, frosted with powdered sugar glaze. Make two to three days ahead for best flavor.

Microwave crumble coffee cake with a cinnamon-brown sugar streusel topping and melted butter finish. Soft, tender cake ready in under 10 minutes of cook time.

Yellow party cake, a classic two-layer butter cake with a buttery vanilla crumb. Frosted with sunny yellow icing for birthdays and celebrations, tender from a long creaming method.

Bisquick impossible tuna pie is the classic crustless quiche where the baking mix sinks to form its own bottom layer. Tuna, sharp American cheese, and pimientos in a pinch-of-nutmeg custard.

Old-fashioned milk-and-flour sourdough starter with no commercial yeast. Two ingredients capture wild bacteria for tangy bread. Patience required.

Milk-based sourdough starter using just flour and warm milk. A two-ingredient pioneer-style starter that ferments into a tangy base for biscuits, pancakes, and rustic loaves.

Homemade yogurt in a thermos: just milk and a spoonful of starter yogurt, cultured 7 hours in a warm thermos for thick, tangy results. No yogurt maker needed, served with fresh raspberries.

Wild yeast sourdough starter made with just milk and unbleached flour. A 2-ingredient no-yeast method that captures natural bacteria over several days for homemade sourdough bread.