Dairy recipe collection

Scrambled eggs with fresh corn kernels, cilantro, scallions, and melted muenster cheese wrapped in warm tortillas. A quick Mexican-style breakfast for one.

Scrambled Eggs Benedict made entirely in the microwave with Canadian bacon, hollandaise, and English muffins. A 15-minute shortcut to brunch that skips the poaching stress.

Scrambled eggs with cactus (nopalitos) and onion, a classic Mexican breakfast that's tangy, savory, and ready in 15 minutes. Uses canned nopalitos for convenience.

Scrambled eggs with crumbled chorizo sausage and fresh chopped tomatoes. Spicy, smoky Mexican-style breakfast eggs cooked low and slow for soft, glossy curds.

Cottage cheese scrambled eggs that cook up creamy and high in protein. A knob of browned butter and low, slow stirring keep the curds soft and custardy instead of dry and rubbery.

Indian-style scrambled eggs with cumin, cilantro, and green chili: eggs cooked cake-style with onion, then finished with toasted ground cumin and fresh herbs.

Mexican-style scrambled eggs with sauteed zucchini, chili powder, and melted Monterey Jack cheese. A low-carb, veggie-loaded breakfast that feeds six in 30 minutes.

Homemade cinnamon rolls with lemon zest and raisins, shaped into sugar-dipped balls with a golden cinnamon crust. A unique twist on the classic yeast roll.

Korean seafood and vegetable jeon (pan-fried omelet) with shrimp, oysters, fish, tofu, and pumpkin dipped in egg batter and pan-fried crispy. Served with vinegared soy dipping sauce.

Seafood fettuccine in a creamy Parmesan sauce with crab meat and steamed broccoli. A quick homemade roux-based cream sauce that comes together in 25 minutes flat.

British-style seafood lasagne with haddock, cod, and prawns in a cheddar bechamel sauce with sweetcorn, hard-boiled eggs, and parsley. Baked golden for one hour.

Seafood quiche squares are a party favorite: a flaky crescent-roll crust topped with shrimp, crab and two cheeses, baked in a custard and cut into bite-size squares. Easy, crowd-feeding finger food, served warm.

Handmade ravioli stuffed with shrimp, halibut, and clams on a slow-simmered Spanish tomato sauce infused with saffron, orange zest, and shrimp shell stock. A true showstopper.

Cajun seafood stuffed flounder filled with shrimp, oysters, bacon, and cheddar, fried crispy on one side and finished in a blazing hot oven. Bold Louisiana flavors.

Creamy seafood tetrazzini with crab and shrimp in a white wine, clam juice, and Parmesan sauce tossed with vermicelli and baked until bubbly and golden.

The reputation of fruitcake has been tarnished but store bought and candied fruitcakes. Using dried instead of candied fruit demonstrates what fruitcake is supposed to be.