417 milk with fennel and Recipes

fennel bulbs, butter, grated parmigiano, whole milk or 1 cup half-and-half, bechamel sauce, salt

fennel bulb, milk, yukon gold potatoes (about 5 large), sour cream (lowfat can be used, but is not recommended), salt

fennel bulbs, milk, olive oil, grated parmesan cheese, fresh breadcrumb, salt and pepper

fennel bulbs, milk, olive oil, grated parmesan cheese, fresh bread crumbs, salt and pepper

all-purpose flour, yellow cornmeal, baking powder, baking soda, dried thyme, crushed fennel seed, ground black pepper, salt, white sugar, soy milk, egg, egg yolk, vegetable oil

plain flour, wholemeal flour, baking powder, flaked sea salt, milk, pouring cream, fennel seed

fennel bulbs, skinned and boned chicken breast halves, olive oil, divided, purple onion, chopped, carrots, coarsely shredded, reduced-sodium chicken broth, reduced-fat milk, anise liqueur (optional), parsleyed couscous, garnish: fresh fennel fronds

fennel bulbs, sliced, onion, chopped, butter, vegetable or chicken broth, milk, bay leaf, salt and pepper to taste, egg yolks, half-and-half cream

sliced fennel bulb, sliced apples, fat-free mayonnaise, fat-free milk, grated onion, salt, chopped pecans, toasted

hot roll mix, king arthur premium 100% whole wheat flour, fennel seed, crushed, divided, water, butter, egg, shredded swiss cheese, milk

active dry yeast, warm water (110o to 115o), canola oil, milk, fennel seed, crushed, salt, king arthur unbleached all-purpose flour, egg, water

skinless boneless salt cod (preferably center cut), rinsed welland cut into 1-inch pieces, red potatoes, egg, milk, fennel bulb (sometimes called anise), stalks trimmed flush with bulb,reserving any fronds for use, and bulb cut into 1/4-inch dice, fennel seeds , ground fine in an electric coffee/spice grinder, olive oil, water, chopped reserved fennel fronds if desired, ten 7- by 3 1/2-inch sheets dried no-boil lasagne, milk, unsalted butter, all-purpose flour

milk, cream (or milk), garlic, peeled and halved, fresh thyme, fennel bulbs (1 lb), trimmed of fronds and halved, baking potatoes, peeled, salt and freshly ground pepper, to taste, semihard or hard cheese (like gruyere or jarlsberg)

garlic clove, peeled and cut in half, butter, red potatoes, rinsed & very thinly sliced, oil-cured black olive, pitted & chopped, gorgonzola, crumbled, fennel bulbs, white part cut in 1/4-inch strips, dried marjoram, whole milk, warmed, oil-cured black olives, pitted & halved, sea salt, fresh ground black pepper, olive oil, onion, finely chopped, garlic cloves, minced, diced tomatoes , do not drain, dried marjoram, fennel seed, slightly crushed

fennel bulb (sometimes called anise; about 1 lb), extra-virgin olive oil, pine nuts, golden raisins, kalamata or other brine-cured black olives, salt, milk ricotta* (about 2 cups; see note ), leaves from a 1-lb jar brine-packed grape leaves, toasted thinly sliced rustic italian bread, assorted brine-cured olives

fennel bulbs, milk, olive oil, grated parmesan cheese, fresh bread crumbs, salt and pepper

fennel bulbs, potato, garlic cloves, chicken broth, milk, mascarpone cheese, salt, fresh ground black pepper, fresh mint leaves

fennel bulbs (1 lb), chicken broth (vegetable is fine too), fresh dill or 1/8 tsp dried dill, evaporated milk, cornstarch