227 scala recipes

An easy one-pan stove-stop chicken main dish braised in white wine and three kinds of mustard. Delicious and easy to prepare chicken main. Easy to scale down to two servings or up to serve a crowd.

An easy to make stuffed chicken breast recipe, Italian style. The breast is stuffed with cheese, breaded and baked in tomato sauce. This chicken recipe is for a single serving but can easily be scaled to feed as many as you wish.

Traditional hand-kneaded white bread made with scalded milk and molasses for three golden loaves with a tender, slightly sweet crumb. This old-fashioned method takes time but rewards you with bakery-quality bread that fills your kitchen with irresistible aroma.

Overnight yeast waffles, the classic raised breakfast batter mixed the night before. Tangy, light, and crisp at the edges thanks to a slow yeast rise instead of baking powder.

Inexpensive and easy to make cream of celery soup, low-salt if you like it's up to you. We frequently use this in recipes that call for canned cream of celery soup.

Instead of cooking in the pan, this omelette was baked in the oven. It took no time to make, and very easily scaled down. Sean made a 1-serving sized omelette, baked in a 8-inch skillet, and it turned out great. Tasty and filling!

Classic custard pie made with eggs, sugar, scalded milk, and cream, finished with warm nutmeg. A two-stage baking method sets the crust crisp before gently cooking the silky vanilla custard.

This old classic has been modernized and scaled down. The biscuit dough absorbs the liquid from the warm soft apples. In an 1888 article on apple dumplings it is said that King George III (1738-1820) had been "sadly puzzled" wondering how the apple came to be inside the dumpling.

Homemade Cream of Potato soup that's rich silky and smooth. Best of all, there's no cream!

Big batch homemade hamburger buns: a soft yeasted dough made with scalded milk and shortening. Yields four dozen buns, perfect for a backyard cookout crowd.

Traditional poppy seed kolachky filling made with scalded milk, sugar, and a full pound of poppy seeds. A simple three-ingredient Czech and Polish pastry filling.

Hazelnut pastry cream (creme patissiere) with scalded milk, eggs, flour, and hazelnut paste, lightened with whipped cream. A professional-grade filling for pastries.

Minty chocolate mousse blends scalded half-and-half with chocolate chips, an egg, and creme de menthe in the blender. Sets in an hour for a 5-minute date-night dessert.

Fruit bread made with Grape-Nuts cereal, raisins, and orange zest. The cereal softens in scalded milk to create a hearty, nutty-textured quick bread with a citrus lift.

Lefse is a traditional Norwegian soft flatbread made from scalded milk, lard, and flour, rolled paper-thin and cooked on a griddle. Served warm with butter and sugar for a simple, authentic Scandinavian treat.

Silky coconut custard filling topped with billowy meringue in this retro diner-style pie. The secret is scalded milk for ultra-smooth texture that sets perfectly after chilling.