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Cans of cream-style corn and processed American cheese are stirred gently into a roux-thickened milk and onion base.
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This is an easy yeast bread--no kneading required! The texture is like English muffins, great for toasting.
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A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (Bon appetit!)
cooking.nytimes.com
Traditional kulfi is made by boiling milk to reduce it, and to concentrate the milk solids, then freezing the base with flavorings such as fruit pulp, spices or nuts Though kulfi is often compared to ice cream, it's nothing like it: Kulfi isn't churned The protein and sugar create a rich, dense texture that is slightly crystalline and quick to melt
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A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese.
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This high protein banana bread made with chocolate protein powder and oat flour is perfect for a quick breakfast or afternoon snack.
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Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.
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Roasted mushrooms, potato, and sunchoke (Jerusalem artichoke) are mixed with mushoom stock in this vegan bisque.
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Keeping this 30-minute quiche crustless cuts down on the meal's carbohydrate content.
cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Just milk, sugar and vanilla frozen in an ice cream maker. This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.
Ingredients: milk, sugar, vanilla
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This is your basic cup of hot chocolate, but with a kick! Everyone has their own way of making hot chocolate - do that, then just add a bit of butterscotch schnapps. Top with whipped cream if desired.
Ingredients: chocolate, milk, butterscotch