9,871 milk recipes

Grilled chicken burgers infused with reduced coconut milk, red curry paste, and fresh basil. Topped with Thai peanut pesto and a crisp Asian pear slaw. A flavor-packed Thai twist on the classic burger for 6.

Vegan pumpkin oat muffins with unique pumpkin topping instead of butter. Egg-free recipe uses soy milk and apple juice for moist, plant-based fall muffins. Dairy-free breakfast.

Black bean and smoked chicken soup turns BBQ-glazed baked chicken and a hit of liquid smoke into a creamy, smoky bowl. Evaporated skim milk keeps it light while black beans and broccoli make it filling. Big flavor, low fat.

Rocky road fudge bars with three layers: chocolate brownie base, cream cheese filling with chocolate chips, marshmallow topping, and a swirled chocolate-cream cheese frosting.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.

Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.

Grilled Venison Chop with Chestnut Twice Baked Potato recipe

Smoked hamburgers cooked low and slow in a water smoker with 8 seasoning variations. From savory herb to chili cheese to sesame, one basic burger mix becomes a week of different flavors.

Authentic Thai red curry with homemade paste, coconut milk, and crisp-tender vegetables. A fragrant, spicy vegetarian stir fry served over jasmine rice.

Always loved manicotti stuffed with seasoned ground beef, mozzarella, and a soft bread filling, then slow-baked in a from-scratch tomato-mushroom sauce. The Italian-American Sunday-dinner classic that needs no pre-cooking of the shells.

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

Vegan red lentil loaf with brown rice, oats, carrots, and sage, served with a creamy red pepper sauce. A hearty plant-based main dish with protein-rich lentils and whole grains.

Chocolate cinnamon cake with almond cream layers a tender whipped-egg-white cake spiced with cinnamon and unsweetened chocolate, topped with a tangy almond-scented sour cream and whipped cream finish.