278171 healthy homemade egg milk Recipes

egg, milk, salt, flour , just enough until dough forms a ball and can be handled without sticking

corn beef hash (or homemade ), eggs, milk, salt, pepper, butter

eggs, milk, italian seasoned bread crumbs, egg roll wrappers, mozzarella string cheese sticks, vegetable oil for frying

eggs, milk, sugar, vanilla, butter or 1/2 tbsp margarine, cornstarch

oatmeal, unsweetened applesauce (i used homemade ones!), egg white, milk, divided, cinnamon (as much as you like! i love so i put a lot), nutmeg, sugar or artificial sweetener, blueberries (my favourites but any fruit you like will do as topping) or apples (my favourites but any fruit you like will do as topping) or raisins (my favourites but any fruit you like will do as topping)

ground beef, tomato sauce (tomato & basil healthy choice or homemade), tomato paste, water, ricotta cheese, chives, egg, lasagna noodles, shredded whole milk mozzarella, grated parmesan cheese

all-purpose flour, eggs, milk, water, salt, vegetable oil, toasted bread cubes, butter or margarine, melted

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

egg, milk, butter, melted, wheat bran, flour, whole wheat flour, brown sugar, cinnamon, salt, baking powder, apples, peeled and diced

all-purpose flour, all-purpose flour, freshly grated nutmeg, salt, egg, milk, boiled salt water (for cooking spaetzle), melted unsalted butter

egg whites, lightly beaten, nonfat dry milk powder, canola oil

milk, any kind, artificial sweetener (or sugar), vanilla extract (or chocolate pieces or syrup or fresh fruit or lemon extract)