Milk & Cream
3644 recipes found
Marge’s (Twice Cooked) Mashed Potatoes
My version is twice-baked, born of necessity, dinner party – many foods to prepare – make the mashed potatoes ahead of time and throw them in the oven.
Mashed potatoes with reconstituted milk
Irish traditional/updated. The sourness of the buttermilk added to the fattiness of the butter combine to make these potatoes the perfect food. Buttermilk and potato, when enough is consumed to give sufficient calories for the day, is an almost perfectly balanced source of protein, explaining the Irish population explosion preceding the Great Famine. The butter would have been a luxury, when added to buttermilk you are basically reconstituting milk, but in a much more interesting form.
Buttermilk-Mashed Potatoes with Buttery Scallions
This recipe is a take on champ, a traditional Irish dish of potatoes mashed with scallions or spring onions. I use buttermilk and Yukon Gold potatoes.
Chocolate Mousse with Cointreau and Chocolate Shards
This cointreau mousse couldn’t be simpler to make, but the results are spectacular. Using good quality chocolate, milk and heavy cream, this recipe is divine.
Easy Béchamel Sauce (White Sauce)
How to make bechamel sauce: an easy bechamel sauce recipe to serve as a base white sauce for simple cheesy sauces for mac and cheese, gratins, eggs, or lasagna.
Artichoke Hearts and Onion Omelette - Omelette aux Oignons et Coeurs d' Artichauts
This isn't a traditional omelet recipe, it's a fried egg mixture with vegetables. I vary the ingredients from onions to asparagus, spinach, or artichoke hearts.
The Posset
Peanut Butter Blossoms
For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. For weeks ahead, sometimes months, mothers and aunts and grandmas and in-laws hunker down in the kitchen baking and freezing. These peanut butter and chocolate cookies were part of the spread at Laura Gerrero and Luke Wiehagen's wedding in 2009. Though peanut blossoms were popularized by Freda Smith in a 1957 Pillsbury Bake-Off competition, this version of the now-classic cookie came from the bride's family.
Easy Chocolate Ginger Truffles
I love making truffles for gifts. They can be made ahead of time and look festive in decorative wrappers. This ginger truffle balls recipe is easy and delicious!
Little Apricot Confections
These little cookies were first given to my mother as a holiday gift back in the late 1960's. She and I loved them so much, and once we got the recipe from her friend David's mother, Mom and I made these together. A very intense apricot flavor and tart and sweet all at the same time. Insanely easy and so not your usual holiday cookie.
Garlic Rosemary Butter
We use this rosemary garlic butter recipe with everything from garlic bread and scrambled eggs, to pasta and mashed potatoes. You can use other herbs, too.
Cornbread Stuffing
This is the best cornbread stuffing because it starts with homemade cornbread that is grainy and savory. I find most cornbread to be very sweet. You can bake the cornbread to serve on its own or make a double batch to use in this stuffing. If you need an even larger quantity of stuffing, quadruple the cornbread recipe and double the stuffing recipe to bake in a 3-quart baking dish (it will take about 45 to 50 minutes) or in two 9-inch pans. Discover more ideas for the big day in our best Thanksgiving recipes collection.
Sweet Potatoes a la Vermont
This recipe has become a staple in our house. It's very important to let the baked potatoes cool a bit before attempting to peel the skin off! This mush is very tasty when served alongside something quite savory, such as roast chicken. It makes a great Thanksgiving side dish, too, naturally.
Sweet Potato Gratin with Smoked Paprika and Cayenne
I love sweet potato recipes that complement the natural sweetness of the vegetable, instead of piling it on. Season this gratin with smoked paprika and cayenne.
Oatmeal Pancakes
Mom used to stealthily try to make us eat all kinds of healthy things (tofu banana pie, brewer's yeast milkshakes, liver meatloaf) and usually we hated it (sorry Mom!), but these pancakes I still crave!
Ginger Pear Butter
This is a simple and delicious version of spiced pear butter made in a crockpot. It’s delicious on toast, in plain yogurt, and anywhere else you’d use a fruit sauce or butter.
PALLAPPAM (Crisp Laced Rice Pancakes)
These Pallappams are light & have a delicate yet yielding crispy crunch. The coconut milk in the recipe confers a mild nutty aroma that balances the dish.
Brussels Sprouts in Pancetta Cream
You might think this Brussel Sprouts with Pancetta and Cream recipe would make sprouts-haters reconsider, but in fact their taste is concentrated here.
Sautéed Salmon With Brown Butter Cucumbers
A gorgeous salmon fillet needs little more than a sprinkling of salt and pepper and a few minutes of gentle sautéeing in melted butter. You could stop there and serve the fish with salad and a crusty piece of bread. Or you could go one quick step further and add minced garlic, chopped cucumber and dill to the pan. The cucumber turns nutty in the pan’s brown butter, with a tender exterior that remains crunchy in the middle — a nice contrast to the silky salmon. Wild salmon, which is costlier than farmed fish, is worth the price for its sweet, smooth texture and brilliant color. Be sure not to overcook the fillets, which should be soft and barely opaque.
Classic French Potato Purée - Extra Smooth
This recipe is my version of the best potato purée I have ever tasted, the classic French purée made by Chef Joël Robuchon with lots of fresh cold butter.
Deep Chocolate Cake with Orange Icing
Mango Frozen Yogurt
Even though this isn't a true "froyo" it's an awesome healthy dessert that's fast and easy. The consistency should be similar to a soft sorbet. If it's too runny, add more frozen mango chunks. If it's too thick, add more yogurt.
Zucchini Frittata with Fresh Basil and Parsley
This Parsley Frittata recipe is perfect for the fall, when zucchini is in season. It is simple, delicious, and tasty! Enjoy!
My Grandmother's Tomato Bisque
This is how my grandmother always made tomato soup. It's extremely simple, and relies entirely on extremely red, ripe tomatoes - I only make it if I happen to see tomatoes that look particularly ripe and fresh for sale, not the other way around. It's also very important to use a heavy cast iron pan that is well seasoned, and to get the butter as hot as you can without burning it.