Type what you have

Ingredients

• ✓ milk
• cooking spray
• plantain
• salt
• butter
• canola oil
• ground beef
• onion
• green bell pepper
• tomato sauce
• garlic
• chicken bouillon
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
2. 2 Place plantains and salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until plantains turn a darker yellow; add 1 cup water to the pot, bring to a boil, and cook until tender, about 15 minutes. Drain.
3. 3 Mash plantains, milk, and butter together in the pot until smooth.
4. 4 Heat oil in a large skillet over medium heat. Cook and stir ground beef, onion, bell pepper, tomato sauce, garlic, and chicken bouillon, adding water if mixture gets too dry, in hot oil until beef is browned and cooked through, 10 to 12 minutes.
5. 5 Spread 1/2 of the mashed plantains into the bottom of the prepared baking dish. Pour meat mixture over the plantains and top with Cheddar cheese. Spread remaining mashed plantains over the cheese.
6. 6 Bake in the preheated oven until plantains are golden and filling is bubbling, about 10 minutes.

By Mirelly

Ingredients

• ✓ milk
• coconut
• butter
• celery top
• garlic
• curry powder
• thyme
• red pepper flakes
• salt
• black pepper
• all-purpose flour
• egg yolk
• crabmeat
• egg white
• lemon juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
2. 2 Toast coconut in a non-stick skillet over low heat.
3. 3 In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.
4. 4 In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven.
5. 5 Bake for 30 minutes or until golden, puffed and still moist inside.

By Esmee Williams

Ingredients

• ✓ milk
• turkey sausage
• plantain leaf
• garlic
• salt
• oregano
• cilantro
• orange juice
• caper
• olive
• tomato sauce
• chickpea
• ham
• pork shoulder roast
• green bell pepper
• onion
• olive oil
• achiote seed
• lard
• yautia
• green plantain
• yuca

Instructions

1. 1 Combine yuca, green plantains, yautia, and milk in a blender; purée into a thick paste the consistency of oatmeal. Transfer to a large bowl.
2. 2 Combine lard and achiote seeds in a large saucepan over medium-low heat; heat until lard is melted and reddish in color, about 5 minutes. Strain out achiote seeds. Mix 1/2 of the lard into yuca paste in the bowl.
3. 3 Heat olive oil in a large pot over medium heat. Add onion and green bell pepper; cook and stir until tender, about 5 minutes. Add pork, ham, garbanzo beans, tomato sauce, olives, capers, orange juice, cilantro, oregano, salt, and garlic; cook and stir until pork is no longer pink in the center, 8 to 10 minutes. Remove from heat.
4. 4 Mix 2/3 of the remaining lard into pork mixture in the pot.
5. 5 Smear each plantain leaf with a small amount of remaining lard. Place a large spoonful of yuca paste in the center of each one; top with a scoop of pork mixture. Fold up the sides of each leaf to enclose filling and create a rectangular pastel.
6. 6 Stack 2 pasteles and tie together with kitchen string. Repeat with remaining pasteles.
7. 7 Bring a large pot of water to a boil. Add pasteles. Cook until filling is tender, about 1 hour. Unwrap pasteles before serving.

By Mfact

Ingredients

• ✓ milk
• tilapia fillet
• olive oil
• coconut
• panko bread crumb
• egg
• lime juice
• cilantro
• red onion
• black bean
• red bell pepper
• pineapple
• mango
• cayenne pepper
• fennel seed
• black pepper
• salt
• coriander
• ginger
• allspice
• cumin
• curry powder
• paprika

Instructions

1. 1 Mix together paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set aside.
2. 2 In a bowl, lightly toss mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over mango mixture and toss again. Cover the bowl and refrigerate until chilled, at least 30 minutes.
3. 3 Whisk together egg and milk in a bowl. In a separate shallow bowl, stir panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
4. 4 Heat olive oil in a skillet over medium heat. Dip tilapia fillets into egg mixture, then press gently into panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay fillets into the hot oil. Pan-fry until fish is opaque inside and golden brown outside, 3 to 5 minutes per side. Serve with mango salsa.

By Michaelc

Ingredients

• ✓ milk
• buttermilk
• canola oil

Instructions

1. 1 Pour milk into a large pot and bring to a boil over medium heat; watch carefully to prevent milk from boiling over. When milk begins to boil, pour buttermilk into the pot in a steady stream, stirring constantly. The milk will separate into curds and water.
2. 2 Line a colander with cheesecloth. Pour milk mixture through the cheesecloth, reserving some of the strained liquid. Let milk mixture sit in the colander until curds are settled and dripping stops, about 2 hours.
3. 3 Transfer strained curds to a food processor. Process until smooth and mixture can be formed into a ball. Add some of the reserved liquid and process again if mixture is too dry. The consistency should resemble firm ricotta cheese.
4. 4 Turn cheese out onto a clean surface and knead until smooth. Form into a ball and wrap in plastic. Refrigerate until needed.
5. 5 To cook paneer, heat oil in a large, heavy skillet over medium-high heat. Cut paneer into bite-sized pieces. Fry in hot oil until very pale golden brown, about 1 minute. Drain on a paper towel-lined plate.

By AMIBOULD

Ingredients

• ✓ milk
• salt
• lemon juice

Instructions

1. 1 Line a colander with a damp piece of muslin or cheesecloth and set in the sink or over a bowl.
2. 2 Pour milk into a large saucepan. Heat over medium-low heat to 200 degrees F (93 degrees C). Stir well and add salt. Pour in lemon juice gradually, 1 tablespoon at a time. Stir until curds separate.
3. 3 Ladle curds into the prepared colander. Fold muslin over curds and place a weight on top (such as a bowl filled with water). Press lightly and let drain for 2 to 3 hours.

By ChefJackie

Ingredients

• ✓ milk
• biscuit baking mix
• cranberry sauce

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Use a fork to lightly blend the biscuit mix and milk in a large bowl. With spoon, drop 16 biscuits onto prepared baking sheet. Make a small depression in the center of each biscuit.
3. 3 Bake in preheated oven until golden brown, 10 to 15 minutes. Just before serving, evenly fill the depression in each biscuit with cranberry sauce.

By MARY A PUTMAN

Ingredients

• ✓ milk
• self-rising flour
• mayonnaise

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Stir flour, milk, and mayonnaise together in a large bowl until just blended. Drop 12 spoonfuls dough onto the prepared baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 12 minutes.

By Georgie Brent

Ingredients

• ✓ milk
• self-rising flour
• shortening

Instructions

1. 1 Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
2. 2 Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.

By Brenda

Ingredients

• ✓ milk
• pork chop
• cream of celery soup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place pork steaks in a 9x13 inch baking dish. In a medium bowl mix together the soup and milk and pour mixture over steaks. Bake uncovered in the preheated oven for 30 to 40 minutes or until internal temperature of the pork reaches 145 degrees F (63 degrees C).

By Helen Cooper

Ingredients

• ✓ milk
• egg
• all-purpose flour

Instructions

1. 1 Beat eggs and milk together in large bowl. Beat in flour until batter is smooth. Lightly coat an 8 inch skillet or crepe pan on medium-high heat with cooking spray. Make one pancake at a time by dropping a large spoonful of batter onto pan and tilting to cover the whole surface of the pan evenly. Cook until golden, turning once, about 2 minutes per pancake.

By Carol

Ingredients

• ✓ milk
• cream cheese
• spinach
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cream cheese and milk in a mixing bowl; mix until blended. Spoon spinach into 1-quart casserole, top with cream cheese mixture, and sprinkle with Parmesan cheese.
3. 3 Bake in the preheated oven for 20 minutes.

By CORWYNN DARKHOLME

Ingredients

• ✓ milk
• all-purpose flour
• white sugar
• salt
• butter
• active dry yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
2. 2 Select Basic or White Bread setting, and press Start. When done, place on wire rack for at least 10 minutes before slicing.

By Lisa

Ingredients

• ✓ milk
• banana
• peanut butter
• dark chocolate

Instructions

1. 1 Place chopped bananas in freezer until frozen, 8 hours to overnight.
2. 2 Blend frozen bananas, milk, peanut butter, and chocolate in a blender until smooth.

By Living the Healthier Life

Ingredients

• ✓ milk
• ham
• brown sugar
• pineapple

Instructions

1. 1 Trim any visible fat from the surface of the ham and place cut side down in a roasting pan. Pour enough milk over the ham so that it ends up about 1/4 inch deep in the bottom of the roasting pan. Use your hands to pack the ham in a generous coating of brown sugar. Cover the brown sugar with a layer of crushed pineapple, packed on in the same manner. It is okay to have a few bare spots but try not to. Cover the ham with aluminum foil and refrigerate overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 When the oven is hot, place the ham, still covered in foil, into the oven. Roast for 30 minutes. After 30 minutes, remove the aluminum foil and baste with any juices that have accumulated in the bottom of the pan. Continue roasting for 30 more minutes, or until ham is heated through.

By Christy

Ingredients

• ✓ milk
• sugar
• vanilla extract
• cinnamon stick
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine milk, sugar, vanilla extract, and cinnamon sticks in a small saucepan over medium heat. Simmer for 3 minutes, then turn off and allow to cool until lukewarm.
3. 3 Add 3 tablespoons of the milk mixture to the beaten eggs and stir to combine.
4. 4 Remove cinnamon sticks from the milk and discard. Gradually beat eggs into the lukewarm milk mixture until combined. Pour mixture into ramekins and place them in a large roasting tin. Add enough water so it reaches halfway up the sides of the ramekins.
5. 5 Bake in the preheated oven until tops are lightly browned, about 40 minutes. Check the water level every so often so it does not cook dry, adding more water if needed.

By CeciliaR

Ingredients

• ✓ milk
• tomato soup
• processed cheese food
• spaghetti

Instructions

1. 1 Combine the tomato soup with about half a can of milk and about half the cheese in a saucepan over medium heat, stirring constantly. Melt all together.
2. 2 Continue to add the cheese, melting all together. DO NOT BOIL!
3. 3 Continue to add milk until desired consistency is reached. Serve over warm, cooked spaghetti. Cheesy goodness!

By Karena

Ingredients

• ✓ milk
• biscuit mix
• cheddar cheese
• butter
• garlic powder

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Measure biscuit mix into a large bowl. Stir in milk and cheese until a soft dough forms. Drop 9 spoonfuls of the dough onto prepared baking sheet.
3. 3 Bake in preheated oven for 8 to 10 minutes, until golden brown. While biscuits bake stir together butter and garlic powder. Remove biscuits from oven and brush with butter mixture.

By Cheryl Weeks

Ingredients

• ✓ milk
• cream of chicken soup
• elbow macaroni
• tomato
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, heat soup and milk over medium heat until simmering. Remove from heat and stir in macaroni. Pour macaroni mixture into 9x13 baking dish. Place a layer of tomatoes, then a layer of cheese slices over macaroni. Repeat.
3. 3 Bake for 25 minutes or until cheese is golden and bubbly.

By Bonneroo

Ingredients

• ✓ milk
• yam
• brown sugar
• butter
• coffee liqueur

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread yams into a casserole dish. Pour milk over yams and sprinkle with brown sugar. Dot yams with butter pieces. Pour coffee-flavored liqueur over the top.
3. 3 Bake in the preheated oven until heated through and bubbling, about 30 minutes.

By Barbara

Ingredients

• ✓ milk
• all-purpose flour
• butter
• salt
• black pepper
• cabbage
• romano cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Blend milk, flour, butter, salt, and pepper in a medium saucepan over medium heat. Stir constantly until a thick white sauce has formed. Set aside.
3. 3 Bring water to a boil in a separate medium saucepan. Place cabbage in a steamer set over the saucepan and steam until tender but firm.
4. 4 Alternate layers of white sauce, steamed cabbage, and grated Romano cheese in a small baking dish.
5. 5 Bake until sauce and cheese are bubbly, about 30 minutes.

By Michele O'Sullivan

Ingredients

• ✓ milk
• white vinegar
• saltine cracker crumb
• pheasant breast
• canola oil

Instructions

1. 1 Combine milk and vinegar in a shallow bowl. Place cracker crumbs in another shallow bowl. Dip pheasant slices in milk mixture, then press into cracker crumbs until both sides coated.
2. 2 Heat oil in a large skillet over medium-high heat. Add pheasant; cook until golden, about 5 minutes per side. Drain on paper towels.

By KATHYKOEHN

Ingredients

• ✓ milk
• cream of chicken soup
• cheddar cheese
• crescent roll dough
• chicken

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat condensed soup, milk, and 1/2 cup cheese in a large saucepan, stirring occasionally, over low heat.
3. 3 Meanwhile, separate crescent rolls into triangles on a work surface. Place some chicken onto the large end of each roll, top with a bit of cheese, and roll up. Place in a 9x13-inch baking dish. Pour 1/2 of the condensed soup mixture into the baking dish, not on the top of the rolls.
4. 4 Bake in the preheated oven until rolls rise slightly and lightly brown, 10 to 15 minutes.
5. 5 Pour remaining soup mixture into the baking dish, lay any remaining chicken on top, and sprinkle with any remaining cheese. Continue baking until rolls are browned and cheese has melted.

By Kay Gilmer

Ingredients

• ✓ milk
• egg
• margarine
• bread flour
• white sugar
• salt
• yeast

Instructions

1. 1 Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.
2. 2 Select Basic Bread and Light Crust settings. Start.

By Suzy

Ingredients

• ✓ milk
• elbow macaroni
• spread
• flour
• cheddar cheese

Instructions

1. 1 Cook pasta in large pot according to package directions.
2. 2 Meanwhile, whisk milk, Country Crock® Spread, and flour in large saucepan. Bring to a boil over medium-high heat, whisking frequently. Reduce heat and cook, stirring occasionally, until thickened, about 5 minutes. Stir in cheese until melted; remove from heat. Drain pasta and fold into the sauce.

By Country Crock

Ingredients

• ✓ milk
• cornbread muffin mix
• egg
• cream corn
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
2. 2 Place the muffin mix a large mixing bowl. Stir in the milk and egg. Mix in the cream corn and sugar. Pour batter into prepared pan.
3. 3 Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean.

By Laura Shank

Ingredients

• ✓ milk
• macaroni
• cheddar cheese soup
• colby cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Place macaroni in a 2-quart casserole dish. Stir in cheese soup and milk until well combined. Sprinkle with shredded Colby cheese.
3. 3 Bake in the preheated oven until the top is golden brown and the casserole is bubbly, 25 to 30 minutes.

By Courtnay

Ingredients

• ✓ milk
• cream of mushroom soup
• cheddar cheese
• macaroni

Instructions

1. 1 Cook pasta in a large pot of boiling salted water until al dente. Drain.
2. 2 Mix together condensed soup and cheese. Using the empty soup can, measure 1 can of milk; mix into the soup mixture. Stir in cooked pasta. Dump into a greased casserole dish, and cover.
3. 3 Bake at 325 degrees F (165 degrees C) until hot and bubbly, about 30 minutes.

By Sue Bennett

Ingredients

• ✓ milk
• pumpkin puree
• white sugar
• butter
• salt
• fresh yeast
• bread flour

Instructions

1. 1 Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
2. 2 In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5. 5 Bake in preheated oven for 10 to 15 minutes, or until golden brown.

By Karen Rummer

Ingredients

• ✓ milk
• sweet potato
• maple syrup
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
2. 2 Mash sweet potatoes with milk in a bowl, adding milk a little at a time, until potatoes reach desired consistency. Spread sweet potatoes into the prepared baking dish.
3. 3 Bring maple syrup and butter to a boil in a saucepan; pour boiling syrup mixture over sweet potatoes.
4. 4 Bake in the preheated oven until sweet potatoes are hot and topping begins to cook into a sticky caramel, 20 to 30 minutes.

By Barbara Kingston