Dairy recipe collection

Savory cranberry ricotta torte bakes drained ricotta with Parmesan, caramelized onions, sage, and dried cranberries into a golden, custardy springform cake. A vegetarian holiday centerpiece.

Silky Chinese steamed egg custard with clams and shrimp, set over a savory broth and finished with oyster sauce and chives. Gentle steaming and a quick strain give it a flawless, custard-smooth texture.

Crispy pan-fried patties made with leftover ground beef and mashed potatoes, seasoned with sage and onion. A smart way to transform yesterday's dinner.

Savory zucchini bread baked in a sheet pan with Bisquick, eggs, Parmesan, oregano, and red pepper. A crustless cheesy zucchini bake that slices into appetizer squares or a side.

Sawdust salad layered jello dessert with lemon-orange gelatin, pineapple custard, and cream cheese whipped topping. Vintage church potluck dish that’s sweet, light, and ready in stages.

Scallop and green bean terrine is a French mousse of pureed scallops and creme fraiche folded with blanched green beans, baked in a water bath and served with tomato coulis.

Scalloped chicken casserole with cooked chicken, elbow macaroni, and sliced hard-boiled eggs layered in a homemade roux-based gravy, topped with buttered breadcrumbs and baked golden.

Microwave scalloped oysters: oysters layered with buttered onion-celery, milk, and crushed crackers, then topped with cheese. Ready in ten minutes, no oven required.

Seafood lovers with love this succulent dish that can easily be made in your crockpot.

Make your steak dinners feel special with this savory side dish that will excite your tastebuds!

A terrific side dish that has a scrumptious taste that goes well with any kind of dinner you prepare!

Scallops poached in white wine with mushrooms, thickened with egg yolks and served on butter-fried bread. A classic French-style seafood dish with a rich wine sauce.

Light linguine tossed in a tarragon-shallot sauce with thinly sliced sea scallops and tender asparagus. A spa-cuisine pasta that delivers restaurant flavor without the heavy cream.

Instead of being hard, dry spice cookies, these are soft, moist spicy cookies with a medium hot disposition. Their heat is derived from ground Jamaican Scotch Bonnet peppers.

Make-ahead egg casserole with milk-soaked bread, Swiss cheese, and crispy bacon. Assemble the night before, bake in the morning. Brunch for four with almost no effort.

These are nice cupcakes, taste good and very easily to make too.