9,804 milo recipes

Creamed cucumbers boil cucumbers tender, then toss in a paprika-spiked béchamel of butter, flour, and milk. A vintage Scandinavian-leaning side dish for fish and roast pork.

A traditional Mexican caramelized milk dessert (leche quemada) made by slowly cooking milk and sugar into a thick, golden custard scented with cinnamon. Just four simple ingredients.

3-ingredient chocolate pecan clusters made in the microwave. Milk chocolate chips and broken pecans spooned into candy cups and chilled until firm. No baking required.

Three-ingredient rocky road bars with melted milk chocolate, miniature marshmallows, and chopped walnuts. No baking required, just melt, mix, and chill.

Kratzet, the Swiss-German shredded pancake (cousin of Austrian kaiserschmarrn). Eggy crepe batter cooked, torn into pieces, and crisped in butter. Serve with stewed fruit.

Sourdough starter made with skim milk, yogurt, and flour. A yogurt-cultured method from 1973 that creates an active starter in 2 to 5 days with no commercial yeast.

Peanut butter spritz sandwich cookies with milk chocolate melted between two warm pressed cookies. Uses a cookie mix and cookie press for easy, impressive results.

Creamy celery potato soup thickened with a simple milk and flour slurry and finished with melted butter. A comforting, old-fashioned soup made from scratch with 6 basic ingredients.

Three-ingredient chocolate mint candies made with milk chocolate chips, sour cream, and creme de menthe. Piped into elegant bite-sized treats, no baking needed.

Torrijas are Spain's beloved version of French toast: stale bread soaked in milk and cognac, dipped in egg, fried golden, and dusted with cinnamon sugar. A traditional Semana Santa treat ready in 30 minutes.

Fruit custard pie pours a silky scalded-milk custard into a pastry shell, then tops it with fresh berries that sink and bake into pockets of jammy fruit. A simple British-style dessert with six pantry ingredients.

Light, puffy souffleed crepes made with beaten egg whites folded into a classic crepe batter. Cook in a crepe pan or bake as a flat souffle, then fill with fruit, brandy, or vanilla.

Classic Maine-style lobster stew with just four ingredients: fresh lobster, butter, milk, and cream. Simmered gently and aged overnight for the deepest, sweetest lobster flavor.

Classic Southern spoonbread made with cornmeal, milk, butter, and eggs. A custardy, soufflé-like cornbread casserole so soft you serve it with a spoon. Just six ingredients.

Old-fashioned corn chowder made from fresh ears of corn, potatoes, and milk with no cream or flour. The corn cobs cook first to build a sweet corn broth, then everything simmers until thick and rich.

Traditional New Orleans cafe au lait made with Luzianne chicory coffee and scalded milk with cream. A warm, velvety Cajun coffee drink that captures the soul of the French Quarter.