Anyone have any good milk free recipes?

question of uxor01 : Anyone have any commonweal humor people recipes I’m allergic to milk-does anyone have whatever commonweal, leisurely, humour free recipes that are decent enough to serve to everyone in the house? I’m not an exotic make, so please, no recipes with anything weird in it variety lama’s milk or some strange herb that I have no idea what it is or how important it is if it’s omitted. The allergy books Tend to have really weird things in them. Best Answer:

Answer by Jay K
soy humour and cheerios

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5 Responses to “Anyone have any good milk free recipes?”

  1. mmagic says:

    Shrimp Scampi, Lemon Rice, and Spiced Green BeansMeal
    Time – 30 minutes / Serves 4

    3-4 sprigs fresh Italian parsley (rinsed)
    1 lemon (for juice, rinsed)
    7 cloves fresh garlic
    1/2 teaspoon seafood seasoning blend
    4 tablespoons butter
    1 1/2 lb large peeled/divided shrimp (thawed, if needed)
    2 tablespoons Italian bread crumbs


    1. Place oven rack 6 inches from broiler, then preheat oven on broil. Line baking sheet with foil (for easy cleanup).
    2. Place parsley, juice of one-half lemon, garlic, and seasoning into food processor; process by pulsing 5–6 times.
    3. Cut butter into small chunks while adding to food processor; process by pulsing until chopped and well blended. (Or chop parsley and garlic by hand; then add lemon juice and butter.) Place mixture in microwave-safe bowl; microwave on HIGH 30–40 seconds or until butter melts.
    4. Arrange shrimp in single layer on baking sheet (wash hands). Pour butter mixture over shrimp; sprinkle with bread crumbs.
    Stir Fry Chinese Celery


    * 8 – 10 ounces Chinese celery
    * 1 tablespoon vegetable or peanut oil, for stir-frying
    * 2 garlic cloves, finely chopped
    * 2 – 3 teaspoons chopped red chilies
    * 2 teaspoons Chinese rice wine or dry sherry
    * 1 tablespoon soy sauce
    * 1 teaspoon sugar
    * 1 1/2 tablespoons chicken broth or water

    1. Separate the celery stalks. Rinse the celery, pat dry with paper towels. Chop the stalks and leaves into 1-inch pieces, cutting the stalks on the diagonal.
    2. Preheat the wok on medium-high heat and add 1 tablespoon oil.

    When the oil is hot, add the chopped garlic, chilies and the Chinese celery. Stir fry until the Chinese celery starts to turn dark green (about 2 minutes), splashing with the rice wine or sherry during stir frying.
    3. Add the soy sauce, sugar and 1 tablespoon of the chicken broth. Continue stir-frying until the Chinese celery is tender but still firm, adding the remaining 1/2 tablespoon chicken broth if needed. Serve hot.
    5. Broil 5–6 minutes or just until shrimp turn pink and begin to lightly brown on the edges. Serve.

  2. melanerd says:

    I don’t have recipes, but here is a great list of substitutions you can make.. I really hope this is helpful. Maybe these can help you make things that everyone can enjoy.

    7/8 to 1 cup hydrogenated fat and 1/2 tsp salt = 7/8 c Lard plus 1/2 tsp salt = 1 c margarine

    HEAVY CREAM (will not work for whipped cream): 2/3 cup dairy alternative(i.e. soy milk or prepared Dari-free)+1/3 cup melted margarine or canola oil

    LIGHT CREAM (will not work for whipped cream): 3/4 cup dairy alternative(i.e. soy milk or prepared Dari-free)+1 /4 cup melted margarine or canola oil

    BUTTERMILK: 1 tablespoon apple cider vinegar(or lemon juice)+ enough dairy alternative to equal one cup— allow to stand for 4-6 minutes before adding to any recipe


    • 1 cup light cream alternative or dairy free coffee creamer (carefully check ingredients, many do contain milk proteins)
    • 1 cup rice or soy concentrate, undiluted
    • Soy, rice, or non-dairy powder mixed double strength to equal 1 cup


    1/2 cup powdered dairy alternative (i.e. Dari-free), +3/4 cup sugar, +2 tablespoon margarine, + ½ teaspoon xanthan or guar gum.
    Combine all ingredients, mix well. Bring to slow boil over medium heat, stirring constantly. Boil for one minute, or until thick and bubbly, stirring constantly. Chill before adding to recipe.


    • chips semisweet 1 oz = 1 oz sweet cooking chocolate
    • semisweet 1 2/3 oz = 1 oz unsweetened chocolate plus 4 tsp sugar
    • 6 oz package = 1 c Chocolate
    • Unsweetened 1 oz or square = 3 tbsp cocoa plus 1 tbsp fat
    • Chocolate, 1-2/3 ounces * 1 ounce unsweetened chocolate plus semisweet 4 teaspoons sugar

    Sour Cream or Yogurt Substitute (Baking purposes)- 3/4 cup buttermilk substitute + 1/3 cup margarine

  3. ScottySauce says:

    Caribbean Coconut Chicken Recipe

    4 skinless, boneless chicken breasts
    1 teaspoon vegetable oil
    1 1/2 onions, chopped
    1 red bell pepper, chopped
    1 green bell pepper, chopped
    1 tablespoon chopped roasted garlic
    7 ounces canned coconut milk
    salt and pepper to taste
    1 pinch crushed red pepper flakes

    Turn this recipe into a puzzle! [click]

    Preheat oven to 425 degrees F (220 degrees C). In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes. Transfer the mixture to a 9×13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

    great with rice and noodles or on a salad!

  4. Tara C says:

    Roasted chicken. Clean out the chicken season the inside and out with s & p. Stuff the cavity with a few baby carrots, a stalk of celery half a head of garlic, and half a piece of citrus fruit. Rub olive oil under the skin. Bake at 350. The size depends the length of time. I suggest baking it about 10 minutes less than suggested. Let this sit on the counter for 10 minutes before you cut. Serve with roasted veggies. Simiply toss them in olive oil, s & p, along with any other herbs you like.

  5. Vicki R says:

    If you’re allergic to milk, you could use everyday recipes subsituting cow’s milk for soy milk, rice milk, or even coconut milk or cream.

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