282 perfect milk Recipes

milk, eggs, vanilla, butter flavor extract, cake flour , sifted, sugar, baking powder, salt, unsalted butter, softened

milk, scalded, white sugar, salt, shortening, active dry yeast, warm water (110 degrees f/45 degrees cup), bread flour

milk, eggs, slightly beaten, bread, cubed (day-old), brown sugar, cinnamon, vanilla extract, salt, raisins

milk, salt, flour, onion powder, garlic powder, cayenne, salt, pepper, parsley (optional), boneless pork chops, vegetable oil, for frying

pumpkin (2 cups), eagle brand sweetened condensed milk (not evaporated milk), eggs, ground cinnamon, ground ginger, ground nutmeg, salt, prepared unbaked pie shells (i use dad s mazola no-roll pie/pastry shell)

flour, milk, crisco cooking oil, salt, eggs, slightly beaten, ginger, pack pumpkin, sugar, milk, salt, cinnamon

bread flour, yeast, sugar, milk, salt, butter, mixed spice, dried fruit, egg, plain flour, sugar, milk

potatoes, peeled, salt, butter, chopped, cream, milk, extra salt , pepper and nutmeg, to taste, low-fat mashed potatoes, follow method for mashed potatoes to the end of step 3. heat 3/4 cup skim milk and 2 tbsp light olive oil, omitting the butter, cream and milk, and proceed with the recipe. garnish with black pepper., tomato and chilli mash, follow method for mashed potato to the end of step 5. add 2 tbsp sun-dried tomato pesto and a generous pinch of dried chilli flakes. season with salt and pepper. stir to combine. garnish mash with shaved parmesan and extra chilli flakes., sour cream and chive mash, follow method for mashed potato to the end of step 5, omitting butter and cream. stir in 1/2 cup sour cream and 1/2 cup chopped fresh chives. garnish with extra sour cream and chopped fresh chives.

bacon (streaky, back or canadian ), mushrooms, sliced, eggs, plain flour, baking powder, sugar, milk , plus, milk, butter, oil, water, maple syrup

milk, poppy seed, all-purpose flour, baking powder, salt, butter, softened, sugar, vanilla, egg whites, sugar, cornstarch, milk, egg yolks, slightly beaten, vanilla, whipping cream, sugar

sugar, flour, cocoa powder, baking soda, baking powder, salt, eggs, milk, pure vanilla extract, butter, melted, whipping cream

milk, vanilla, butter, melted or vegetable oil, baking powder, sugar, all-purpose flour, salt, eggs

milk, eggs, stale bread, ground meat (i use 4 lb beef & 2 lbs pork), mccormick spaghetti sauce seasoning, mccormick meat loaf seasoning, fresh garlic cloves, minced (optional), flat leaf parsley, minced (optional), grated parmesan cheese

making the caramel, sugar can be cooked two ways : wet or dry. wet cooking is the easier method, because it gives you greater control over the degree of caramelization., sugar and water are brought to a boil; the water boils away and the changes from pale gold to amber to brown., you can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils., dry cooking usually involves adding an acid , such as lemon juice, to keep the sugar from crystallizing., toss the lemon juice with the sugar until it s the consistency of wet sand., heat the sugar until it melts. don tsp stir , which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that s starting to brown., making the custard, some recipes call for sweetened condensed milk while others use cream or whole milk. a flan made with sweetened condensed milk will be slightly denser than 1 made with milk or cream. likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. experiment with different ingredients and recipes to find the 1 that suits your tastes., place the milk , solid flavoring--vanilla bean, cinnamon stick, citrus zest--and sugar into a large saucepan. (liqueurs and extracts are added after the mixture cooks)., bring to a simmer over medium heat, stirring occasionally., while the milk mixture heats , whisk the eggs until pale yellow. don tsp over-mix the eggs: you don tsp want the eggs to become foamy, because the air bubbles affect the texture of the finished product., in a slow stream , pour the hot milk mixture into the bowl of eggs, whisking constantly., pour the custard base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture in your flan., stir in extract or other flavorings., divide the custard equally between your caramel-coated dish or ramekins.

milk, nonfat dry milk powder or 1/2 cup skim milk powder, granulated sugar, water

cooked pumpkin, sugar, salt, ginger, nutmeg, cinnamon, eggs, slightly beaten, evaporated milk, whole milk, plain pastry crust for 9-inch pie pan, cream (yes, in a can if time doesn tsp permit homemade...no 1 is watching you !!!)

milk chocolate bars - i buy the big ones that are always on sale at christmas time , but any size will do, just make sure it adds up to 20 oz. if you like darker fudge, substitute some or all of the 20 oz. with the semi-sweet chocolate bars., butter (not margarine!), softened to room temperature. also, a little extra for your pans., semi-sweet chocolate chips. use a good brand , as in nestle s, hershey s, or ghiradelli. if you prefer lighter fudge, use milk chocolate chips., granulated (white) sugar, evaporated milk, marshmallows, vanilla , use the real stuff, nuts, chopped