1,869 mila recipes

Creamy potato soup with smoked sausage, cheddar cheese spread, and cream of celery soup. A hearty one-pot comfort bowl that gets better the longer it simmers.

Creamy crawfish pasta in a Dijon mustard cream sauce made from crawfish-soaked milk. Two pounds of tender tails over fresh pasta, Cajun-style and ready in an hour.

Cocoa-laced yeast dough swirled with cinnamon, chocolate chips, and toasted almonds, shaped into a gorgeous ring and drizzled with Kahlua cream icing. A brunch showstopper.

Pumpkin pie in a buttery walnut crust with a warmly spiced custard of cinnamon, ginger, nutmeg, and cloves. The walnut shell adds nutty depth that elevates classic Thanksgiving pie.

Hearty bran muffins packed with fiber from bran flakes and all-bran cereal. Make-ahead batter stores in the fridge for fresh-baked muffins all week.

Bread machine whole wheat loaf with cracked wheat cereal, wheat germ, honey, and powdered milk. A triple-wheat hearty sandwich bread that goes from pantry to slice with the push of a button.

Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.

Lone dao jiow, a Thai coconut dipping sauce with bean sauce, shallots, palm sugar, and tamarind served with fresh cucumbers, cabbage, and green beans. Salty, sour, and sweet.

Flowerpot banana bread: classic banana walnut bread baked in a clay flowerpot in a slow cooker for an unusual conversation-piece presentation. Rustic gift idea with a 1970s charm.

Tender and crispy chicken strips with just the right seasonings!

A self-saucing brownie pudding cake that creates its own hot chocolate sauce as it bakes. Cocoa batter topped with brown sugar and hot water transforms into cake on top, gooey pudding underneath. Serve warm with ice cream.

Rich banana cream pie with sweetened condensed milk custard, layered ripe bananas, and a whipped cream topping in a flaky pie crust. A no-pudding-mix bakery-style pie.

Fladle uberbacken is a classic Swabian baked pancake dish. Thin German pancakes filled with applesauce and raisins, rolled, halved, then baked in a sweet egg custard with sliced almonds.

Spanish-style omelet filled with a slow-simmered onion and tomato sauce with red pepper heat. A diner-classic folded omelet that earns its flavor from patient sauce work.

Fluffy buttermilk biscuits smothered in homemade tomato gravy. A classic Southern comfort food breakfast with from-scratch biscuits and a tangy, creamy gravy.

Apple cheddar scones with sharp shredded cheddar, sweet apple chunks, and toasted wheat germ for nutty depth. A lighter take on the classic savory-sweet combo, baked in a single round.