9,871 milk recipes

Savory pumpkin casserole gratin with farmer's cheese, eggs, and onion. Fresh pumpkin slices baked under a golden custard topping. A side dish for roast pork.

Versatile Czech kolace dough made like pie crust with shortening, egg yolks, and yeast. Chills overnight, then rolls out on powdered sugar for filled pastries in any shape.

Peanut butter and jelly French toast sandwiches dipped in egg batter and pan-fried in butter. A kid-friendly breakfast that combines two classics in one.

Gory Gorilla Tonsils are Brussels sprouts drizzled with melted cheese "pus" and paprika "blood specks" for Halloween. A fun, gross-out way to get kids eating their veggies.

This is a recipe from Toravaig House Hotel, a small family hotel at Knock Bay in the south or garden of Skye, five miles south of Armadale.

Curried beef meatballs made with ground beef, herb stuffing mix, and curry powder, cooked in the microwave in minutes and served with a sweet-tart dipping sauce.

Basic sausage gravy gets a flavor upgrade with sage, a whisper of nutmeg, and sauteed onion folded into the classic creamy roux. Pour this peppery Southern gravy over hot biscuits for breakfast that sticks to your ribs.

If you love corn chowder, then you will love this easy recipe that will instantly become one of your favorites!

Scalloped salmon or trout baked in shells with sauteed fennel, bacon, and a mustard béchamel. An old-school British fish starter with anise sweetness and smoky depth.

Ham fritters with creamy sauce: golden, crispy-edged spoonfuls of ham-studded batter deep-fried until puffy, served with a rich, velvety sauce. A Southern diner classic that turns leftover holiday ham into crowd-pleasing finger food.

Make-ahead breakfast casserole layering crisp bacon, cubed bread, eggs and sharp cheddar into a savory overnight strata. Assemble it the night before and bake in the morning. Feeds a holiday crowd.

Classic British toad in the hole with plump sausages baked in a golden, puffy Yorkshire pudding batter. Crispy edges, soft center, and ready in under an hour.

Old-fashioned cornmeal muffins made with lard for tender, golden tops and crackly edges. Six muffins, eight ingredients, 30 minutes. The kind of cornbread your grandmother knew by heart.

A squirt of fresh lemon juice, a dusting of powdered sugar, and FAR too much pricot preserves on top makes it a fantastic breakfast...

Favorite fruit muffins: simple seven-ingredient base recipe that takes any fruit you have on hand. Raisins, berries, or chopped stone fruit all work. Twenty-muffin batch.

A simple, no-frills biscotti recipe. My mother gave this recipe to me. It's easy, quick, easy, and one of my preferred Italian cookie recipes.