Type what you have

Ingredients

• ✓ milk
• all-purpose flour
• egg
• vegetable oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Whisk milk and eggs together in a large bowl. Whisk in flour, 1 cup at a time, until smooth and well blended. Set aside.
3. 3 Place 1 teaspoon oil into each cup of a 12-cup muffin tin.
4. 4 Place the tin in the preheated oven until oil is smoking, 5 to 10 minutes. Remove from the oven and working quickly so the oil stays hot, ladle about 1/4 cup batter into each cup.
5. 5 Return to the oven and bake for 30 to 35 minutes until puddings have risen and are golden brown.
6. 6 Serve immediately and enjoy.

By Ronismom

Ingredients

• ✓ milk
• all-purpose flour
• salt
• egg

Instructions

1. 1 To Make Pudding Batter: In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater just until smooth.
2. 2 Prepare Yorkshire pudding 30 minutes before roast is done. Remove roast from oven and spoon drippings into a 9x9 inch pan, to measure 1/2 cup. Increase oven temperature to 425 degrees F (220 degrees C). Return roast to oven. Pour pudding batter into pan with drippings and bake in preheated oven for 10 minutes.
3. 3 Remove roast from oven; continue baking pudding for another 25 to 30 minutes. Let cool, cut into squares and serve with roast.

By jane

Ingredients

• ✓ milk
• egg
• salt
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a small glass baking dish; place in oven to heat while you prepare the pudding.
2. 2 Beat eggs with a pinch of salt in a bowl until smooth; add milk and flour and whisk until you have a smooth batter.
3. 3 Pour batter into the hot baking dish and bake in preheated oven until no longer wet in the center, 10 to 12 minutes.

By aro-bar

Ingredients

• ✓ milk
• egg
• salt
• sugar
• all-purpose flour

Instructions

1. 1 In a medium bowl, whisk together egg, milk, salt and sugar. Gradually add flour, mixing until smooth.
2. 2 Drop flour mixture by tablespoonfuls into boiling soup or stew. When they float to the surface, they are done.

By Anne-Marie Bullis

Ingredients

• ✓ milk
• egg
• all-purpose flour
• salt
• beef dripping

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). Place about a tablespoon of beef drippings into each cup of a 6-cup muffin tin.
2. 2 Whisk eggs in a medium bowl until well-blended. Stir in milk, flour, and salt. Fill the muffin cups about halfway.
3. 3 Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 15 minutes.

By IBELLIBIE

Ingredients

• ✓ milk
• sugar
• active dry yeast
• salt
• egg
• flour

Instructions

1. 1 Gather all ingredients.
2. 2 Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
3. 3 Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
4. 4 Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
5. 5 Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
6. 6 Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
7. 7 Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide. Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
8. 8 Meanwhile, bring a large pot of salted water to a steady simmer.
9. 9 Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
10. 10 Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
11. 11 Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate. Repeat Steps 9 to 11 to cook remaining dough.
12. 12 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ milk
• egg
• salt
• all-purpose flour
• beef fat

Instructions

1. 1 Whisk eggs and salt together in a bowl until light and frothy. Whisk in milk and flour until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
2. 2 Transfer batter to a 4-cup measuring cup. Chill in the refrigerator at least 15 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C) with oven rack in center position.
4. 4 Spoon 1 tablespoon melted beef fat into cups of a 12-cup nonstick muffin tin; use your finger to grease sides and tops of cups. Place the prepared tin on a baking sheet.
5. 5 Place in the preheated oven until fat is smoking hot, 10 to 15 minutes.
6. 6 Remove from the oven; spoon batter into the cups, filling each 1/2 full.
7. 7 Bake in the preheated oven until browned and fully puffed, about 25 minutes. Remove from the oven; immediately poke a hole in center of each to release steam. Serve hot, warm, or room-temperature.

By John Mitzewich

Ingredients

• ✓ milk
• egg
• all-purpose flour
• salt
• beef dripping

Instructions

1. 1 Blend eggs in a blender for 2 to 3 minutes.
2. 2 Sift flour and salt together into a bowl. Add flour mixture and 1/4 cup milk to the blender; blend until smooth, about 1 minute. Scrape batter from the sides of the blender and pour in remaining 3/4 cup milk; blend until smooth, 2 to 3 more minutes.
3. 3 Refrigerate batter for 1 to 2 hours before cooking.
4. 4 Preheat the oven to 450 degrees F (230 degrees C).
5. 5 Divide beef drippings among six muffin cups in a 12-cup muffin pan. Place the muffin pan into the preheating oven and heat until drippings are very hot.
6. 6 Remove pan from the oven. Pour batter over hot beef drippings.
7. 7 Bake in the preheated oven until puffed and slightly browned, 20 to 30 minutes.

By Caitlin

Ingredients

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

Instructions

1. 1 Add ingredients in order suggested by your manufacturer.
2. 2 Select "sweet bread" setting.

By Jennifer Houde

Ingredients

• ✓ milk
• haddock
• baking potato
• onion
• black pepper
• parsley

Instructions

1. 1 In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.
2. 2 Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.

By t mcleod

Ingredients

• ✓ milk
• all-purpose flour
• egg
• salt
• beef drippings
• bacon drippings

Instructions

1. 1 Mix flour, milk, eggs, and salt together in a large bowl with an electric mixer until smooth, about 5 minutes. Cover and refrigerate for 1 hour.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking dish with beef drippings. Place the pan in the preheating oven until drippings are hot and sizzling, about 15 minutes.
3. 3 Remove batter from the refrigerator; beat briefly, then scoop into the prepared baking pan.
4. 4 Bake in the preheated oven for 20 minutes. Lower the oven temperature to 375 degrees F (190 degrees C). Without opening the oven, continue baking until pudding is puffed and golden brown, about 15 minutes more. Remove from oven, cut into 8 squares, and serve hot.

By Karen Cooke

Ingredients

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

Instructions

1. 1 In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter.
2. 2 Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes.
3. 3 Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Bake for 15-20 minutes until browned and puffed. Split open and serve warm.

By Linda Jackman

Ingredients

• ✓ milk
• potato
• butter
• salt
• pepper
• whole grain mustard

Instructions

1. 1 Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash potatoes in a large bowl with milk and butter. Season with salt and pepper.
2. 2 Whip potatoes using an electric mixer set on medium until smooth, 3 to 4 minutes, adding more milk if potatoes are too dry. Beat in whole grain mustard and serve immediately.

By Tara Renner

Ingredients

• ✓ milk
• potato
• green onion
• butter
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
2. 2 Drain potatoes well, then return to the pot and cover with a clean dish towel. Place the pot over very low heat until potatoes are dry, 2 to 3 minutes.
3. 3 Meanwhile, heat the milk and green onion in a saucepan over medium-low heat until warm, 3 to 4 minutes.
4. 4 Once potatoes are dry, add butter and salt; mash with a potato masher until smooth. Stir in warm milk mixture until well combined, then season with pepper.

By Ita

Ingredients

• ✓ milk
• water
• salt
• polenta
• butter
• black pepper
• cheddar cheese

Instructions

1. 1 Combine milk, water, and kosher salt in a large pot over medium-high heat; bring to a boil. Gradually whisk polenta into boiling milk-water mixture. Reduce heat to low and cover. Simmer until creamy, about 20 minutes, lifting the lid and stirring every 3 to 4 minutes to prevent sticking.
2. 2 Remove the pot from heat. Stir in butter and pepper until incorporated. Gradually stir in cheese until melted. Serve hot.

By dadrules

Ingredients

• ✓ milk
• active dry yeast
• egg yolk
• butter
• bread flour
• egg white
• water

Instructions

1. 1 Dissolve yeast in warm milk in a large bowl. Let stand until creamy, about 10 minutes. Add egg yolk, butter, then 2 cups bread flour; stir well to combine. Stir in 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.
2. 2 Divide the dough into 3 equal pieces and roll each piece into a 14-inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour.
3. 3 Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
4. 4 Beat together egg white and water in a small bowl. Brush risen loaf with egg wash and bake in preheated oven until golden, 20 to 25.

By Victoria Marler

Ingredients

• ✓ milk
• olive oil
• egg
• egg white
• all-purpose flour
• water

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Drop 1 teaspoon olive oil each into 6 muffin cups.
2. 2 Beat eggs, egg whites, and milk together in a glass bowl until smooth.
3. 3 Heat egg mixture in microwave oven until warmed, about 1 minute.
4. 4 Stir flour into the egg mixture until completely incorporated into a batter.
5. 5 Heat muffin cups in preheated oven until the oil is smoking, 2 to 3 minutes.
6. 6 Stir cold water into batter. Pour 1/4 cup batter into each muffin cup.
7. 7 Bake in the preheated oven until risen and cooked in their centers, about 25 minutes.

By Rob Poole

Ingredients

• ✓ milk
• all-purpose flour
• salt
• egg
• water
• beef dripping

Instructions

1. 1 To make the batter: Whisk flour and salt together in a large bowl; make a well in the center. Gradually whisk in milk until smooth. Beat in eggs, then whisk in water until light and frothy. Cover and let stand at room temperature for 1 hour, or refrigerate overnight.
2. 2 Cover and let stand at room temperature for 1 hour, or refrigerate overnight. Preheat the oven to 400 degrees F (205 degrees C).
3. 3 Place 1 teaspoon beef drippings into each cup of a 12-cup muffin tin. Set the pan in the oven until the fat is very hot and sizzling, about 5 minutes.
4. 4 Carefully remove the muffin tin from the oven. Whisk the batter briefly, then pour it evenly into the hot cups, filling each about two-thirds full.
5. 5 Bake until puffed and deep golden brown, 20 to 25 minutes. Do not open the oven door during baking. Serve immediately.

By Mort Tibble

Ingredients

• ✓ milk
• egg
• parmesan cheese
• all-purpose flour
• salt
• baking soda

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Beat eggs in a bowl and set aside. Place the Parmesan cheese into a shallow bowl.
2. 2 In a bowl, mix the flour, salt, and baking soda until well combined. Add in milk, several tablespoons at a time, until the mixture forms a soft dough. Turn the dough out onto a well-floured work surface, and knead several times until the dough comes together.
3. 3 Roll the dough out into a rectangle about 1/2 inch thick, and cut into 2x3-inch squares. Brush each square with beaten egg, and dip the top of the square into the Parmesan cheese. Place the squares onto the prepared baking sheet.
4. 4 Bake in the preheated oven until the squares are lightly browned, about 10 minutes.

By lauralafing

Ingredients

• ✓ milk
• baking potato
• butter
• onion
• corned beef
• salt
• pepper

Instructions

1. 1 In a saucepan, combine potatoes and milk. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 30 minutes.
2. 2 While potatoes are simmering, melt butter in a skillet over medium high heat. Saute onions until soft and translucent.
3. 3 When potatoes are soft, mix in sauteed onions and corned beef. Cook an additional 10 minutes, or until heated through. Season with salt and pepper.

By Kookie

Ingredients

• ✓ milk
• egg
• salt
• black pepper
• all-purpose flour
• all-purpose flour
• lard

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place a muffin tin in the preheated oven.
3. 3 Whisk eggs, milk, salt, and pepper together in a bowl. Gradually whisk 1 cup plus 2 tablespoons flour, a small amount at a time, into egg mixture until batter is smooth. Let rest 10 to 15 minutes.
4. 4 Carefully remove muffin tin from oven and add lard to 6 muffin cups, about 1 teaspoon per muffin cup. Return to the oven.
5. 5 Whisk batter again until small bubbles form on the surface. Carefully remove muffin tin from oven and ladle batter into greased muffin cups, filling almost to the top.
6. 6 Bake in the preheated oven until puddings are risen and golden brown, about 20 minutes.

By EmmaBovill

Ingredients

• ✓ milk
• smoked sausage
• onion
• all-purpose flour
• half-and-half
• thyme
• sauerkraut

Instructions

1. 1 Cook and stir smoked sausage and onion in a large saucepan over low heat until lightly browned, about 15 minutes. Stir in flour to coat sausage and onion. Gradually stir in milk, followed by half-and-half. Raise heat to medium and simmer soup until thick, about 5 minutes. Stir in thyme. Mix sauerkraut and its juice into soup and cook just until sauerkraut is heated through, 1 to 2 more minutes.

By KFREESE

Ingredients

• ✓ milk
• egg
• all-purpose flour
• salt
• canola oil
• roast beef
• horseradish
• au jus gravy

Instructions

1. 1 Whisk eggs, milk, flour, and salt together in a mixing bowl until mixture is smooth and glistening. Set aside to rest for 20 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Meanwhile, place 1 tablespoon oil in each cup of a muffin pan. Place the pan in the oven while batter is resting.
4. 4 Whisk batter briefly. Remove the pan from the oven, and immediately fill each cup 3/4 full with batter. The oil should be sufficiently hot so the batter sizzles and begins cooking. Spoon about 1 teaspoon roast beef and 1 teaspoon horseradish into each cup's center.
5. 5 Immediately return pan to the oven, and bake until puffed and golden, about 12 minutes. Remove Yorkshire puddings from the pan and drain on a plate lined with paper towels. Serve hot with prepared au jus.

By AvelaineS

Ingredients

• ✓ milk
• red potato
• chicken broth
• leek
• butter
• salt
• pepper

Instructions

1. 1 Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, sauté leeks in butter until translucent.
2. 2 When potatoes are done, skin them while they are still hot and cut them into bite-sized pieces. Place potatoes into a stock pot with chicken broth and leeks. Season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.

By Ashley

Ingredients

• ✓ milk
• cod fillet
• potato
• onion
• salt
• black pepper
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
2. 2 Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
3. 3 Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.

By Noelle

Ingredients

• ✓ milk
• vegetable oil
• egg
• all-purpose flour
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Pour oil equally into 6 cups of a Yorkshire pudding tin and place in the oven to heat.
2. 2 Line up 3 identical glasses. Add eggs to the first glass. Add milk to the second glass; it should come to the height of the eggs in the first glass. Add 1/2 cup plus 2 tablespoons flour to the third glass; it should match the height of the eggs and milk in the other glasses. Whisk measured eggs, milk, and flour together in a mixing bowl. Season the batter with salt and pepper.
3. 3 Remove hot oiled tin from the oven. Pour batter into the cups and return tin immediately to the oven.
4. 4 Bake puddings in the preheated oven until well-risen, 4 to 5 minutes.

By breckland

Ingredients

• ✓ milk
• feta cheese
• sour cream
• cottage cheese
• cream cheese
• egg
• phyllo dough
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly.
2. 2 Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl.
3. 3 Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture.
4. 4 Bake burek in the preheated oven until golden brown, about 40 minutes.

By An Ko

Ingredients

• ✓ milk
• vegetable oil
• egg
• cod fillet
• all-purpose flour
• oat
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat.
2. 2 Whisk together egg and milk in a bowl. Coat cod fillets with flour; shake off excess. Dip cod in egg mixture; allow excess to drip off. Coat cod with oats.
3. 3 Place fish one at a time in hot oil; fry for 2 to 3 minutes, then turn over, and fry 2 to 3 minutes more. Remove to paper towels. Season to taste with salt and pepper.

By Pierre Wibawa

Ingredients

• ✓ milk
• oil
• pork sirloin
• bread crumb
• cake flour
• egg
• salt
• pepper

Instructions

1. 1 Heat oil in a deep fryer to 350 degrees F (175 degrees C).
2. 2 Place filets on a solid, level surface and pound with the smooth side of a meat mallet until ⅛- to ¼-inch thick.
3. 3 Place bread crumbs and flour in two separate shallow dishes, such as soup plates. Lightly beat eggs in a third shallow dish; add milk and lightly season with salt and black pepper.
4. 4 Dredge filets in flour, patting lightly by hand. Dip into egg mixture, using a fork to hold filets; let excess drip off. Press into bread crumbs to coat both sides filets. Place breaded filets, unstacked, onto a plate.
5. 5 Deep fry filets until golden brown.

By FRANKHA

Ingredients

• ✓ milk
• egg
• ground beef
• cream of wheat cereal
• onion
• cream of chicken soup
• cream of mushroom soup
• evaporated milk
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
3. 3 Bake at 350 degrees F (175 degrees C) for about 20 minutes.
4. 4 Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
5. 5 Bake uncovered at 350 degrees F (175 degrees C) for another 40 minutes. Sprinkle with parsley before serving.

By Jessica