Recipes with milk

Serve over hot buttered noodles or mashed potatoes and garnish with chopped parsley if desired. Serve with hot biscuits or bread, if desired.

Oyster mushroom chowder with fresh oysters, mushrooms, shallots, and cream in a light roux-based broth. A quick, elegant seafood soup ready in 30 minutes.

A lighter take on chicken tetrazzini using skim milk and light cream cheese instead of heavy cream. Spaghetti, mushrooms, and chicken bake in a sherry-spiked sauce under a parmesan crust.

Baked Fluffy Orange French Toast with Marmalade Sour Cream recipe

Garden vegetarian chowder with potatoes, rutabaga, zucchini, corn, and carrots in a creamy evaporated milk broth. Hearty, no-cream soup ready in 35 minutes.

Pull-apart Christmas tree coffee cake made with bread machine dough, shaped from soft buttermilk rolls, topped with sweet icing and cinnamon heart candies. A festive holiday brunch centerpiece.

Feather souffle roll bakes an ethereal egg-white souffle flat in a jellyroll pan, then rolls it around a cream cheese shrimp filling with horseradish and sour cream. An elegant sliced appetizer.

Marble pound cake with browned butter, vanilla-almond batter, and cocoa swirl. Uses yogurt and egg whites for a lighter texture in a classic tube pan shape.

Buttermilk-marinated chicken strips get coated in sesame-studded breadcrumbs and baked until golden, served with tangy plum preserves sauce spiked with horseradish and mustard.

Curried baked pork chops on a bed of rice with golden raisins, celery, and apple juice. A one-dish oven dinner where the rice cooks right alongside the chops. Feeds 6 in about an hour.

Creamy vanilla fudge scented with aromatic cardamom and studded with walnuts and pistachios. Traditional candy thermometer fudge with exotic spice.

Double chocolate cake doughnuts made from scratch with unsweetened chocolate and buttermilk, then fried and topped with cocoa icing. Rich, cakey, and worth the overnight chill.

Layers of mayo-spread French bread, sauteed tuna with vegetables, and cheddar cheese soaked in an egg and tomato custard, then baked until golden and puffy. Part strata, part souffle, all comfort.

Savory fiddlehead muffins blend cornmeal and flour with cooked spring fiddleheads for a rustic side that tastes like a cross between cornbread and a wild-foraged forest walk.

Chocolate fudge with dates, nuts, and a bright hit of orange zest cooked to soft-ball stage on the stovetop. A fruity twist on classic homemade fudge that makes 81 bite-sized squares.

A very simple dinner for when you don’t have a lot of time to prepare a meal. Use brown rice noodles instead of the white variety to take advantage of the additional fibre they contain. Add other steamed / fresh vegetables to make the meal more substantial.

This is basically my grandmothers recipe with a few of my own ideas.

Old-fashioned apple dessert with brown sugar, walnuts, and raisins on the bottom, topped with cake batter and baked upside-down. Serve warm with whipped cream for pure comfort.

Puff-top shrimp bisque: individual soup cups crowned with golden puff pastry lids, hiding a creamy shrimp and zucchini bisque. Impressive starter for two.

A rich, velvety devil's food cake with a secret weapon: tomato sauce that adds incredible moisture and depth. Topped with a billowy classic boiled icing spiked with orange juice and vanilla.

A tasty seafood side dish made with oyster liqueur and cream of leek soup.

I have tried this recipe for several times, very easy to make, and tastes very well too, especially they are all vegetables, and I always use no-fat milk. I love it.

Whole fish sauteed in coconut milk with green pepper, tomato, and celery. A Caribbean-style pescado guisado that's simple, fragrant, and ready in 30 minutes.

Steamed maple syrup brown bread blends cornmeal, graham flour, buttermilk, and pure maple syrup with raisins. Traditional New England brown bread, steamed or baked. Pairs with baked beans.

Tender lamb braised in saffron-infused cream sauce with black cardamom, cinnamon, cloves, and rose water. This authentic Shahi Korma is a Mughlai masterpiece finished with golden fried almonds.

Cheddar rice and green chili frittata: a Tex-Mex egg bake loaded with leftover rice, tomato, mild green chiles, and sharp cheddar. Cooks on the stovetop or in the oven.

If you're tired of the same old eggnog, then try this delicious variation that uses almonds!

Silky, chilled crab mousse with Neufchatel cheese, yogurt, and a horseradish zing. A lighter take on the classic seafood spread that's elegant enough for any gathering.

Apple cinnamon popovers blend applesauce, buttermilk, and cinnamon into an egg-substitute batter for tall, hollow popovers. A lightened-up, cholesterol-free spin on the classic puff-pastry breakfast.

Classic bacon quiche Lorraine with crispy bacon, sauteed onions, and sharp cheddar in a silky egg custard seasoned with nutmeg and dry mustard. Brunch or dinner, it never disappoints.

Salsify soup, also called vegetable oyster soup, made with just salsify root, milk, butter, and seasoning. A creamy, old-fashioned root vegetable soup with a subtle oyster-like flavor.

Escalloped salmon bakes flaked canned salmon in a buttery white sauce topped with bread crumbs until golden and bubbling. Old-fashioned American comfort dish from the canned-fish era, ready in 30 minutes.

Hot baked chipped beef dip with cream cheese, sour cream, green pepper, and crunchy pecans on top. A retro crowd-pleasing appetizer that's ready in 40 minutes. Serve with crackers or chips.

Cheesy buffet biscuits made with Bisquick, Parmesan, and scallions, baked in a 9x13 pan and scored into squares. Makes 2 dozen pull-apart biscuits for feeding a hungry crowd.

This delicious pudding is great with Ice-cream or by itself. Try It!

Chopped snails simmered in wine with shallots and chives, then united with butter-sauteed frogs' legs. A bold French main course for adventurous home cooks.

This creamy, low-fat dressing lends itself to salad greens, cooked or raw vegetable combinations, pasta and grain salads, or as a dipping sauce for crudites or steamed artichoke leaves.

Slow cooker cheese and shrimp chowder with tender potatoes, Velveeta, and a splash of dry sherry. Set it in the morning and come home to a rich, creamy bowl.

Halloween veggie platter with a deliberately lumpy, yellowish cottage cheese dip that looks horrifying but tastes like a savory onion dip. Gross-out party food that's secretly healthy.

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.

Savory vegan tempeh and mushroom stew served over creamy mashed potatoes. Simmered with soy sauce, tomatoes, and bay leaf, this hearty plant-based main dish is filling, protein-rich, and ready in about an hour.

Mmmmm...Good! The ingredients are flexible you can add or leave out whatever you want on it. Also I sometimes use mozarella cheese instead of the swiss ...so use whatever cheese you like.

Whole wheat funnel cakes swap white flour for nutty whole wheat and sweeten with honey instead of sugar. Crispy spiral fritters with that classic county-fair crackle, drizzled with maple or honey.

Steamed molasses brown bread with raisins, graham flour, and cornmeal. The classic New England Boston-style bread, slow-steamed to a moist, dense crumb.

Whole wheat raisin bran muffins with honey, molasses, and chopped pecans. High-fiber, lightly sweet breakfast muffins ready in 25 minutes.

Roasted cauliflower meets tangy goat cheese in this elegant vegetarian casserole where steamed florets get smothered in a creamy herb-spiked cheese sauce, then baked until golden and bubbling.

Three-meat meatloaf topped with mashed potatoes and browned in the oven. Beef, veal, and pork with crushed cornflakes and sage, frosted like a cake with golden mashed potatoes.

Russian honey bread loaded with dried apricots, dates, raisins, and walnuts, warmed with cinnamon and clove. A bread machine quick bread with the rich, spiced sweetness of an old-country tea cake.