Type what you have

Ingredients

• ✓ whole milk
• butter
• baking potato
• onion
• black pepper
• water
• chicken bouillon
• all-purpose flour
• milk
• egg
• dill weed
• parsley
• black pepper
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Make soup: Melt butter in a large skillet over medium heat. Sauté potatoes, onion, and pepper in hot butter until just tender, about 20 minutes. Stir in milk and heat until almost boiling, about 5 minutes. Remove the skillet from heat.
3. 3 Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
4. 4 Make knoephla: Mix together flour, milk, beaten egg, dill weed, parsley, pepper, and salt in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed.
5. 5 Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop them into boiling broth.
6. 6 Reduce heat, cover the Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
7. 7 Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.

By Angi

Ingredients

• ✓ whole milk
• heavy cream
• salt
• white distilled vinegar

Instructions

1. 1 Line a mesh strainer with cheesecloth and set over a deep bowl or pot.
2. 2 Combine milk, cream, and salt in a heavy-bottomed saucepan and place over medium-high heat. Cook the mixture, stirring occasionally in a "figure eight" motion, until it reaches a temperature of 195 degrees F (90 degrees C). If you don't have a thermometer, this will be right before it starts to simmer. You'll see steam rising from the surface, and tiny bubbles forming around the edges of the pan.
3. 3 Turn off the heat, pour in the vinegar, and stir slowly in a "figure eight" motion for 3 or 4 seconds.
4. 4 Let the mixture sit, untouched, for 6 minutes.
5. 5 Carefully ladle into the cheesecloth-lined mesh strainer so that the dripping whey drains into the pot or bowl. Let the ricotta drain into the pot for between 20 and 45 minutes, depending on how soft or firm you want your cheese. The longer it drains, the firmer the texture will be once chilled.
6. 6 Grab the ends of the cheesecloth and lift the drained ricotta out of the strainer and place in a bowl. Let cool on the counter to room temperature, then wrap and chill thoroughly.
7. 7 Remove cheesecloth and serve. Ricotta usually needs an additional pinch of salt when serving.

By John Mitzewich

Ingredients

• ✓ whole milk
• broccoli
• butter
• all-purpose flour
• parmesan cheese
• black pepper
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Bring a large pot of salted water to a boil. Quarter broccoli heads lengthwise and add to the boiling water; simmer for 3 minutes. Drain.
3. 3 Melt butter in a medium pot over medium heat. Stir in flour and cook for 1 minute. Whisk in milk. Bring to a simmer; cook until thickened, about 5 minutes. Remove from heat and stir in Parmesan cheese, pepper, and salt.
4. 4 Transfer drained broccoli to a 9x13-inch baking dish. Pour sauce on top.
5. 5 Bake in the preheated oven until hot and bubbly, about 15 minutes. Broil until top starts to brown, 2 to 3 minutes.

By Peggy Oliver

Ingredients

• ✓ whole milk
• gemelli pasta
• butter
• flour
• ranch seasoning mix
• cheddar cheese

Instructions

1. 1 Cook pasta according to package directions, 8 to 10 minutes. Drain and set aside.
2. 2 While the pasta is cooking, heat the butter in a saucepan over medium heat until it begins to foam. Whisk in the flour until smooth and cook, whisking, for about 2 to 3 minutes. Stir in the milk and Hidden Valley® Original Ranch® Seasoning Mix and cook, stirring, until thickened, about 5 minutes. Fold in the cheese and stir until melted. Add the cooked pasta and mix well. Serve hot.

By Hidden Valley Ranch

Ingredients

• ✓ whole milk
• all-purpose flour
• cornmeal
• sugar
• baking powder
• salt
• vegetable oil
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 15x10x2-inch baking pan.
2. 2 Whisk flour, cornmeal, sugar, baking powder, and salt together in a bowl; stir in milk, vegetable oil, and eggs until batter is evenly combined. Pour batter into prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 33 minutes.

By CestJacque

Ingredients

• ✓ whole milk
• all-purpose flour
• salmon
• pea
• salt
• black pepper

Instructions

1. 1 Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon, and season with salt and pepper to taste. Continue cooking and stirring until thick and heated through. Serve over saltine crackers or toast.

By Kristalblu66

Ingredients

• ✓ whole milk
• water
• salt
• pearl onion
• butter
• flour

Instructions

1. 1 Gather the ingredients.
2. 2 Bring water and salt to a boil in a small saucepan; add pearl onions and cook until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in the saucepan; return onions to the pan and add butter.
3. 3 Whisk milk and quick-mixing flour together in a small bowl until smooth; add to the onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour, 1 teaspoon at a time, if the mixture is too thin.
4. 4 Season with additional salt to taste and serve hot. Enjoy!

By Erin Noel

Ingredients

• ✓ whole milk
• ahi tuna
• butter
• all-purpose flour
• gemelli pasta
• olive oil
• cremini mushroom
• marsala wine
• olive oil
• panko bread crumb
• flat-leaf parsley

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C) or the lowest setting. Set tuna fillets out on the counter to take the chill off.
2. 2 Prepare bechamel sauce by melting 3 tablespoons butter in a Dutch oven over medium-high heat. Add flour and whisk constantly until a copper-colored paste (roux) forms. Slowly whisk in milk and stir constantly until heated through and thickened, about 5 minutes. Remove bechamel from the heat.
3. 3 Bring a large pot of generously salted water to a boil. Add gemelli and boil until tender yet firm to the bite, about 12 minutes.
4. 4 While the gemelli is cooking, heat 2 tablespoons butter and a drizzle of olive oil in a saucepan over medium heat until hot enough to hear a sizzle. Add mushrooms and saute until softened and golden brown, 5 to 7 minutes. Add Marsala wine and simmer for 2 to 3 minutes. Remove from the heat.
5. 5 Reheat the bechamel. Add the mushroom mixture and stir to combine.
6. 6 Drain gemelli and add to the Dutch oven. Stir to combine with the mushroom sauce mixture. Cover and transfer to the preheated oven to keep warm.
7. 7 Heat 1 tablespoon olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat until almost smoking. Add panko and saute until golden brown, 3 to 4 minutes. Transfer to a bowl and wipe out the hot skillet.
8. 8 Return the skillet to medium-high heat and add remaining 2 tablespoons olive oil; heat until just shimmering. Swirl the oil in the pan and add tuna fillets. Cover the skillet and sear tuna for 2 minutes. Flip and sear the other sides for 1 1/2 minutes.
9. 9 Immediately transfer tuna to a large cutting board and thinly slice across the grain. Plate tuna on warmed plates with gemelli and mushroom mixture. Garnish with panko and parsley.

By ChowSnobcom

Ingredients

• ✓ whole milk
• butter
• russet potato
• kosher salt
• black pepper
• cayenne pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
2. 2 Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
3. 3 Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
4. 4 Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
5. 5 Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

By John Mitzewich

Ingredients

• ✓ whole milk
• rotelle pasta
• butter
• all-purpose flour
• mustard
• salt
• white pepper
• hot pepper sauce
• pepperjack cheese
• cheddar cheese
• parmesan cheese
• bread crumb
• chili powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 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.
3. 3 In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
4. 4 Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
5. 5 Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

By HYPERPUPPY

Ingredients

• ✓ whole milk
• slow cooker liner
• corn
• half and half
• light cream
• onion
• parmesan cheese
• butter
• salt
• monterey jack cheese
• bacon
• tomato
• basil

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
2. 2 Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to prepared slow cooker.
3. 3 Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine.
4. 4 Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.
5. 5 Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.

By Reynolds KitchensR

Ingredients

• ✓ whole milk
• yogurt
• chicken
• egg
• all-purpose flour
• salt
• black pepper
• curry powder
• paprika
• peanut oil

Instructions

1. 1 Spoon yogurt into a large resealable plastic bag. Add chicken and make sure it's coated in yogurt. Squeeze bag to remove excess air and seal. Marinate in the refrigerator 8 hours to overnight.
2. 2 Remove chicken from yogurt and discard yogurt. Rinse yogurt from chicken pieces and pat dry with a paper towel.
3. 3 Beat milk and eggs together until smooth. Mix flour, salt, pepper, curry powder, and paprika together in a wide, shallow bowl.
4. 4 Dip each chicken piece into the milk mixture and immediately press into the flour mixture to coat completely; keep coated chicken on a plate while preparing the remaining pieces.
5. 5 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Gently lie chicken pieces into the hot oil, cooking in batches as needed to avoid overcrowding, and cook until no longer pink at the bone and the juices run clear, 10 to 15 minutes per batch. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

By MikeSara

Ingredients

• ✓ whole milk
• butter
• green bell pepper
• onion
• cream of potato soup
• worcestershire sauce
• ground venison
• cream-style corn
• black pepper
• cheddar cheese

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Saute green bell pepper and onion until tender, 5 to 10 minutes. Stir in milk, potato soup, and Worcestershire sauce. Let soup simmer, uncovered, for 15 minutes.
2. 2 Heat a large skillet over medium-high heat. Add venison; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add venison to the soup; stir in corn. Season with pepper. Simmer until flavors meld, at least 15 minutes. Stir in cheese until melted.

By Lydia Blair

Ingredients

• ✓ whole milk
• elbow macaroni
• butter
• panko bread crumb
• all-purpose flour
• cheddar cheese
• monterey jack cheese
• kimchi
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse macaroni with cold water and set aside.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease one 4-quart casserole dish with 1 tablespoon butter.
3. 3 Melt 3 tablespoons butter in microwave and mix with bread crumbs.
4. 4 Heat milk in a saucepan over medium heat until warmed through.
5. 5 Melt 2 tablespoons butter in a large, high-sided pan over medium heat. Add flour once bubbling; whisk for 1 minute. Slowly pour in the warm milk. Whisk until sauce thickens slightly.
6. 6 Remove sauce from heat and stir in Cheddar and Monterey Jack cheeses. Add the macaroni; stir to coat. Mix in the drained kimchi. Season with salt and pepper. Pour into the prepared casserole dish. Sprinkle the buttered bread crumbs on top.
7. 7 Bake in the preheated oven until browned on top, about 20 minutes.

By sonyap

Ingredients

• ✓ whole milk
• cooking spray
• elbow macaroni
• kosher salt
• cheddar cheese
• butter
• all-purpose flour
• mustard
• cream cheese
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of water to a boil. Add macaroni and 2 ½ teaspoons salt and cook, stirring frequently, for 5 to 6 minutes. Drain and set aside.
3. 3 Shred Cheddar cheese by hand or in a food processor; set aside.
4. 4 Melt butter in a large saucepan over medium heat. Whisk in flour and cook, whisking constantly, until smooth, 3 to 4 minutes. Whisk in mustard powder, then 3 ½ cups milk. Whisk occasionally until mixture comes to a simmer, then let simmer for 5 minutes.
5. 5 Add cream cheese and cook, stirring often, until thick, creamy, and smooth, about 5 minutes. Add remaining 1 ½ teaspoon salt, pepper, and cayenne.
6. 6 Stir in 2 cups shredded Cheddar. Turn off the heat and let cheese melt. Stir in cooked macaroni. Add up to ¼ cup milk if you feel like the mixture is too thick.
7. 7 Layer ½ of the pasta mixture in the bottom of the prepared baking dish. Top with 1 ½ cups Cheddar. Spread remaining pasta mixture over top and sprinkle with remaining Cheddar.
8. 8 Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.

By Nicole McLaughlin

Ingredients

• ✓ whole milk
• elbow macaroni
• bacon
• jalapeno pepper
• chile paste
• salt
• black pepper
• all-purpose flour
• garlic
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until nearly crispy, about 5 minutes. Add jalapeños and fry until they are soft and bacon is crispy, about 5 minutes. Drain some of the bacon fat, leaving 4 tablespoons of fat in the pan.
3. 3 Stir chile paste into the pan and fry for 1 minute. Add salt and pepper to taste. Add flour and cook for 1 minute. Cook and stir garlic in the pan for 1 minute. Pour in milk and cook over medium heat, constantly whisking, for 5 minutes. Remove from heat and let sit for 10 minutes to slightly cool and prevent cheese from separating.
4. 4 Stir Cheddar cheese and Parmesan cheese into mixture until melted. Add drained pasta and mix together. Serve.

By LOLOK

Ingredients

• ✓ whole milk
• elbow macaroni
• butter
• onion
• garlic
• chipotle chile
• adobo sauce
• all-purpose flour
• paprika
• salt
• pepper
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni and return to a boil. Cook macaroni uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
3. 3 Place macaroni into prepared baking dish. Meanwhile, heat milk in a saucepan until hot but not boiling.
4. 4 Melt butter in a separate saucepan. Add onion, garlic, and chipotles; cook and stir until onion translucent, about 5 minutes. Whisk in flour, 1 tablespoon at a time; cook about 3 minutes, whisking constantly to avoid burning. Whisk in hot milk, 1/2 cup at a time. Stir in paprika; season with salt and pepper. Bring mixture to a simmer (do not boil), whisking constantly until thickened, about 2 minutes. Whisk in Cheddar and Monterey Jack, 1/2 cup at a time; stir until cheese melted and sauce thick and smooth.
5. 5 Pour sauce over macaroni; stir to combine. Cover dish with foil.
6. 6 Bake covered until bubbling and macaroni has absorbed some sauce, about 40 minutes. Uncover; continue baking until golden brown on edges, 10 to 15 minutes more.

By Krisha Stevens

Ingredients

• ✓ whole milk
• olive oil
• shallot
• garlic
• butternut squash
• water
• butter
• all-purpose flour
• salt
• black pepper
• chorizo sausage
• lasagna sheet
• monterey jack cheese
• parmesan cheese
• cilantro
• aluminum foil

Instructions

1. 1 Preheat oven to 350 degrees F. Heat olive oil in a medium saucepan over medium heat. When hot, add the shallot and cook until slightly softened, about 3 minutes. Mix in the chopped garlic and cook for an additional minute, until fragrant. Add squash and water. Cover the pan and cook for about 15 to 20 minutes until squash has softened. Remove from heat; set aside.
2. 2 Melt butter in a large saucepan over medium heat. Add flour and stir, cooking flour for about 1 minute. In a steady stream, pour in the milk and whisk vigorously until the bechamel sauce has thickened and is very smooth, about 5 to 7 minutes. Season with salt and pepper.
3. 3 Ladle about 1 cup of the bechamel sauce into a blender. Add the squash in batches, and blend until very smooth, adding more bechamel sauce if more liquid is needed. Be sure to allow steam to escape as you process. This can also be done with an immersion blender.
4. 4 Pour the butternut squash bechamel sauce mixture back into the pot holding the remaining bechamel sauce; stir until combined. In a small skillet, cook the chorizo over medium heat, breaking it up into crumbles as it cooks. Set aside.
5. 5 To assemble the lasagna, ladle about 1/4 cup of butternut squash bechamel sauce into the bottom of a 9x13 inch baking dish. Spread the sauce around evenly and top with 3 lasagna sheets, laying them side by side. Top with about 1/2 cup of the sauce, spreading it into one even layer. Then add a few spoonfuls of chorizo crumbles and a handful of Monterey Jack. Repeat the layering process a few more times until all but three lasagna sheets are used -- about 3 layers. Finally, top the lasagna with the last 3 lasagna sheets, a handful of Monterey Jack, and all of the Parmesan cheese.
6. 6 Cover the baking dish with Reynolds Wrap® Aluminum Foil and bake for 15 minutes at 350 degrees F. Uncover and transfer the lasagna to the broiler, cooking about 5 minutes until the top is golden brown. Top with fresh cilantro. Slice and serve. Lasagna stays good in the refrigerator (and heats up nicely!) for up to 3 days.

By Reynolds KitchensR

Ingredients

• ✓ whole milk
• parmesan cheese
• lasagna sheet
• nutmeg
• salt
• bay leaf
• all-purpose flour
• butter
• milk
• heavy cream
• beef broth
• sugar
• tomato paste
• tomato
• white wine
• black pepper
• salt
• pork shoulder
• ground chuck
• onion
• carrot
• celery
• pancetta
• butter
• olive oil

Instructions

1. 1 Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes.
2. 2 Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry.
3. 3 Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes.
4. 4 Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.
5. 5 Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
7. 7 Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top.
8. 8 Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet.
9. 9 Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.

By gem

Ingredients

• ✓ whole milk
• active dry yeast
• sugar
• flour
• sunflower oil
• kosher salt
• mozzarella cheese
• ricotta cheese
• egg yolk
• butter

Instructions

1. 1 Whisk together milk, yeast, and sugar in a large bowl. Let stand, covered with a kitchen towel, until mixture is foamy, about 10 minutes.
2. 2 Sift flour into milk mixture. Add oil and 3/4 teaspoon salt; stir with a rubber spatula until mixture is well combined and a shaggy dough forms. Transfer to a work surface and shape into a ball; knead until smooth and soft but slightly sticky, about 5 minutes.
3. 3 Shape dough into a ball and lightly brush with oil; transfer to a large bowl and cover loosely with plastic wrap. Let rise in a warm (70 to 80 degrees F (21 to 26 degrees C)) place until doubled in size, about 1 1/2 hours.
4. 4 Stir together mozzarella and ricotta in a small bowl. Season with remaining pinch of salt; stir to combine.
5. 5 Divide dough into 4 equal portions. Roll each into a 5x8-inch oval, about 1/4 inch thick, on a lightly floured work surface. Spread about 1/4 cup cheese mixture over each oval, leaving a 11/2-inch border uncovered. Fold the long edges of each oval inward to meet at the center and pinch the seam together tightly to seal in cheese mixture. Turn dough over, so the seam side is down. Use a small, sharp knife to make a shallow lengthwise slit down the center of the top layer of dough, stopping within 1 inch of each end. Use your fingers to roll each long edge away from the slit and tuck it under to create a rolled border, sealing in some of the cheese mixture.
6. 6 Evenly divide and spread remaining cheese mixture (about 1/4 cup each) in the centers of each flatbread, lightly pressing into dough. Arrange flatbreads 2 to 3 inches apart on 2 parchment-lined baking sheets. Cover with a kitchen towel in a warm place (70° to 80°F) until slightly puffed, 25 to 30 minutes.
7. 7 Preheat the oven to 400 degrees F (200 degrees C).
8. 8 Bake, rotating baking sheets halfway through, until edges are golden brown, 20 to 25 minutes. Use a spoon to make a well in the center of the filling in each flatbread. Put an egg yolk in each well. Bake until yolks are thickened but still runny, 30 to 40 seconds more.
9. 9 Transfer flatbreads to a serving platter. Top each with 1/2 tablespoon butter. Stir yolks into melted cheese. Serve hot.

By Anna Voloshyna

Ingredients

• ✓ whole milk
• egg yolk
• sugar
• cornstarch
• lemon
• cinnamon stick
• vanilla bean
• turbinado sugar

Instructions

1. 1 Combine egg yolks and sugar in a bowl and beat with an electric mixer until creamy. Mix in cornstarch.
2. 2 Peel lemon in one piece. Combine milk, lemon peel, cinnamon stick, and vanilla seeds in a heavy saucepan and bring to a boil over medium heat. Remove from heat, cover, and allow the milk to get infused with the flavorings for 30 minutes and cool. Whisk egg yolk-sugar mixture into the lukewarm milk.
3. 3 Return to heat and simmer, stirring constantly, over low heat until cream thickens, 5 to 10 minutes. Remove lemon peel and cinnamon stick. Spoon cream into 8 ovenproof ramikens and allow to cool completely, at least 4 hours or overnight.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Sprinkle 1 tablespoon turbinado sugar onto each ramiken and set under the broiler until sugar caramelizes, 1 to 2 minutes. Pay close attention so sugar does not burn.

By Marianne

Ingredients

• ✓ whole milk
• all-purpose flour
• yeast
• milk
• butter
• white sugar
• salt
• poppy seed
• white sugar
• raisin
• honey
• vanilla sugar
• lemon
• rum
• confectioners' sugar

Instructions

1. 1 Place flour into a large bowl and make a well in the center. Crumble fresh yeast into the well, then pour in lukewarm milk. Mix yeast and milk together in the well to combine, leaving flour untouched. Cover and let sit in a warm place until foamy, about 15 minutes.
2. 2 Mix a little flour at a time into yeast mixture until no flour remains. Add butter, sugar, and salt; knead until a soft, pliable dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Grease a baking sheet with butter. Roll dough on a lightly floured surface into a thin rectangle.
4. 4 Make the filling: Place ground poppy seeds into a bowl. Pour hot milk over top, then add sugar, raisins, honey, vanilla sugar, lemon zest, and rum. Stir until well combined.
5. 5 Spread filling over dough. Start at a longer edge, and roll dough up and over filling into a log; press the seam together with your fingers to seal. Place the log, seam-side down, onto the prepared baking sheet. Cover and let rise for 20 minutes.
6. 6 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until golden brown, about 40 minutes. Allow to cool for about 1 hour, then dust with confectioners' sugar.

By monika1969

Ingredients

• ✓ whole milk
• white sugar
• water
• butter
• active dry yeast
• all-purpose flour
• cinnamon
• cardamom
• butter
• raisin
• walnut
• egg
• water
• almond
• pearl sugar

Instructions

1. 1 Whisk together warm milk, 1/2 cup sugar, warm water, and 2 tablespoons melted butter in a large bowl until sugar is dissolved. Sprinkle yeast over the top and set aside for 5 minutes.
2. 2 Once yeast is foamy, stir in flour, adding more as needed to form a stiff dough. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place into an oiled bowl, cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour.
3. 3 Combine remaining 1/2 cup sugar, cinnamon, and cardamom in a small bowl; set aside.
4. 4 Deflate dough and turn it out onto a lightly floured surface. Roll dough into a 9x13-inch rectangle and brush with 1/2 cup melted butter. Sprinkle with cardamom-sugar mixture, raisins, and walnuts. Roll into a log, pinch the edges closed, and place onto a parchment paper-lined baking sheet. Cover with a cloth and let stand in a warm place until doubled in bulk, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Using a sharp knife, score the top layer of the roll with V-shapes that don't quite meet in the middle, the whole length of the roll. This will give the bread an attractive braided appearance, but can be skipped.
7. 7 Beat egg with 1 tablespoon water in a small bowl until well combined; brush over the top of bread. Sprinkle with almonds and pearl sugar.
8. 8 Bake in the preheated oven until bread is golden brown and sounds hollow when tapped on the bottom, 30 to 35 minutes. Cool completely on a wire rack before slicing.

By Bethany Behrle

Ingredients

• ✓ whole milk
• powdered milk
• yogurt

Instructions

1. 1 Place four 10-ounce jars in a slow cooker. Fill the slow cooker with water up to 1/3 inch of the jar rims. Remove the jars and set aside.
2. 2 Cover the slow cooker and preheat on High for about 20 minutes.
3. 3 Meanwhile, pour milk and milk powder into a saucepan and whisk to dissolve. Heat over medium heat until just steaming and a thermometer reads 179 degrees F (82 degrees C), about 10 minutes. Remove from heat and place the bottom of the pan into a bowl of ice water. Cool milk mixture until the temperature drops to 114 degrees F (46 degrees C). Lift the pan out of the ice water.
4. 4 Measure about 1 cup milk mixture and pour into a bowl. Stir in yogurt until thoroughly blended. Return yogurt mixture to milk mixture in the pan. Pour milk-yogurt mixture into the 4 glass jars, filling up to 1/2 inch of the rims.
5. 5 Check that the water temperature in the slow cooker is no higher than 114 degrees F (46 degrees C). If it is cooler, cover and allow to come to temperature. If it is too hot, uncover and turn off the slow cooker.
6. 6 Set filled jars in the warm water; the water level should be up to the level of yogurt in the jars. Cover with a folded dish towel and then with the slow cooker lid.
7. 7 Turn slow cooker off. Allow to set for 6 hours, keeping the water at 114 degrees F (46 degrees C) as best you can. Check the temperature with your thermometer after about 2 hours, taking care not to disturb yogurt. If lower than 114 degrees F (46 degrees C), turn the slow cooker to Warm for 10 minutes, then shut off again. Check temperature again at the 4-hour mark and repeat. Do not stir or poke yogurt at all during this time.
8. 8 Check yogurt after 6 hours by pressing gently on the top or tipping the jars to see if it is set; it is done when yogurt is firm and there is a thin layer of yellowish liquid on the top.
9. 9 Remove the jars from water and dry them off. Top with clean lids and place in the refrigerator.

By Diana Moutsopoulos

Ingredients

• ✓ whole milk
• lemon juice
• salt

Instructions

1. 1 Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
2. 2 Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
3. 3 Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.

By Alicia_in_London

Ingredients

• ✓ whole milk
• cornstarch
• white sugar
• semisweet chocolate chip
• salt

Instructions

1. 1 Whisk together 1/2 cup milk and cornstarch in a small bowl until smooth and free of lumps; set aside.
2. 2 Combine remaining 2 1/2 cups milk with sugar in a medium saucepan over low heat. Slowly whisk in cornstarch mixture. Cook, whisking occasionally, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt; stir until chocolate is melted and pudding is smooth and thickened, about 7 minutes more.
3. 3 Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap over the top of pudding to prevent skin from forming; smooth it gently against the surface. Refrigerate pudding for at least 3 to 4 hours before serving.

By krisyk

Ingredients

• ✓ whole milk
• white sugar
• vanilla extract
• salt
• tapioca pearl
• egg yolk

Instructions

1. 1 Whisk the milk, sugar, vanilla extract, salt, and tapioca pearls in a slow cooker until the sugar has dissolved. Turn the cooker to high setting, cover with lid, and cook for 2 hours. (If preferred, set on low setting and cook for 4 hours. Stir pudding occasionally during cooking.)
2. 2 Place egg yolks into a bowl, and whisk until smooth. Mix about 1 tablespoon of the hot pudding into the egg yolks until thoroughly combined; continue gradually mixing hot tapioca pudding into the egg yolks, slowly increasing the amount of pudding mixed in, until the yolks and pudding total about 2 cups. Slowly pour the yolk mixture into the pudding in the slow cooker until blended, whisking constantly until the egg yolks have thickened the pudding, about 5 minutes.
3. 3 Place lid back on the cooker, and continue cooking until the pudding is your desired degree of thickness, on high setting for about 30 more minutes (or low setting for 1 more hour).

By Meadowwood

Ingredients

• ✓ whole milk
• brown sugar
• all-purpose flour
• egg yolk
• butter

Instructions

1. 1 In a medium saucepan over medium heat, stir together brown sugar and flour. Stir in milk. Bring to a boil and boil for 1 minute. Remove from heat and stir in egg yolks and butter until smooth. Pour into serving dishes and chill 3 hours or overnight in the refrigerator.

By Sara

Ingredients

• ✓ whole milk
• almond meal
• white sugar
• cinnamon
• espresso powder
• cardamom
• vanilla extract

Instructions

1. 1 Mix milk, almond meal, sugar, cinnamon, espresso powder, and cardamom in a large saucepan; bring to a simmer. Cook, stirring often, over low heat until slightly thickened, 20 minutes. Remove from heat and stir in vanilla extract. Chill in refrigerator until thickened, at least 3 hours.

By help007

Ingredients

• ✓ whole milk
• white sugar
• white rice
• rose water
• almond

Instructions

1. 1 Bring milk and sugar to a boil in a saucepan. Add rice; cook and stir until it comes to a boil. Reduce heat to low; cook until very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
2. 2 Stir in rose water until bubbles appear on the surface. Remove saucepan from heat; cool slightly. Pour rice pudding into a bowl; refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.

By Audrey Leon