Type what you have

Ingredients

• ✓ flour
• chicken wing
• hot pepper sauce
• butter
• white vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Arrange frozen chicken wings in a single layer in a shallow baking dish.
3. 3 Bake in the preheated oven for 25 minutes. Flip wings over and continue to cook until skin is crispy and meat is no longer pink at the bone, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Meanwhile, combine hot sauce, butter, and vinegar in a saucepan over medium heat.
5. 5 Cook and stir until butter melts, about 5 minutes.
6. 6 Whisk in flour until sauce is smooth, then continue to cook and stir until sauce is thickened, about 5 minutes more.
7. 7 Drain grease from chicken wings and let stand for 5 minutes. Transfer chicken to a large bowl and add sauce. Toss to coat.

By Jim M

Ingredients

• ✓ flour
• white wine
• butter
• gruyere cheese
• cheddar cheese
• emmentaler cheese

Instructions

1. 1 Heat wine in a small saucepan over low heat until simmering.
2. 2 Meanwhile, melt butter in a medium saucepan over medium-low heat. Whisk in flour until a thick paste forms.
3. 3 Whisk in wine until mixture is smooth. Gradually stir in Gruyère, Cheddar, and Emmentaler cheese until melted, about 5 minutes.
4. 4 Transfer cheese mixture into fondue pot. Keep warm over a low flame.

By MariaPeet

Ingredients

• ✓ flour
• russet potato
• parsley
• salt
• seasoned pepper
• onion powder
• peanut oil

Instructions

1. 1 Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes; drain and cool until easily handled, 10 to 15 minutes.
2. 2 Shred potatoes with a box grater; drain excess water. Transfer shredded potato into a large mixing bowl; stir in parsley, flour, salt, seasoned pepper, and onion powder until combined. Shape potato mixture into 1-inch long potato nuggets.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Lower potato nuggets carefully into the hot oil in batches, about 5 to 10 at a time. Fry until golden brown and crispy, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining nuggets.

By Shaysfoodjourney

Ingredients

• ✓ flour
• milk
• egg
• worcestershire sauce
• all-purpose flour
• salt
• black pepper
• vegetable oil
• dill pickle

Instructions

1. 1 Combine milk, beaten egg, 1 tablespoon flour, and Worcestershire sauce in a bowl until evenly blended; set aside. Whisk 3 ½ cups flour, salt, and black pepper together in a separate bowl until well combined; set aside.
2. 2 Heat oil in a deep fryer or deep, heavy skillet to 350 degrees F (175 degrees C).
3. 3 Dip pickle slices into milk mixture; press into flour mixture until evenly coated.
4. 4 Cook coated pickles, in batches, in the hot oil until golden brown and float to the surface. Transfer pickles with a slotted spoon to a paper towel-lined plate; drain.

By DMJOLLY

Ingredients

• ✓ flour
• butter
• russet potato
• olive oil
• garlic powder
• salt
• black pepper
• cayenne pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Very generously brush cups of a 24-cup mini muffin tin with melted butter. Place the tin on a baking sheet and set aside.
3. 3 Add cold water to a large bowl until 1/3 full. Grate potatoes into the bowl, then fill the bowl with more cold water until almost to the top.
4. 4 Swish potatoes around with your hands to rinse off the starch, then pour out most of the water and refill with more cold water.
5. 5 Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
6. 6 Transfer grated potatoes to a clean kitchen towel; wrap and squeeze potatoes in the towel over a bowl until no more liquid comes out.
7. 7 Transfer potatoes to a clean bowl; add oil, garlic powder, salt, black pepper, and cayenne. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
8. 8 Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the tin by 1/2 to 1 inch.
9. 9 Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
10. 10 Remove from the oven and let sit in the tin for 5 minutes before flipping over onto the baking sheet.
11. 11 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ flour
• white bread
• butter
• mushroom
• onion
• parsley
• lemon juice
• salt
• black pepper
• cayenne pepper
• half-and-half
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Use a small cookie cutter to cut rounds out of bread. Press rounds into ungreased mini muffin tins.
3. 3 Bake in the preheated oven until golden, 8 or 9 minutes; watch them closely as they bake fast. Turn out bread cups to cool.
4. 4 Heat butter in a large skillet over medium heat. Cook and stir mushrooms and onion in hot butter until soft, about 8 minutes. Season with parsley, lemon juice, salt, pepper, and cayenne pepper. Pour in half-and-half, then gradually stir in flour until mixture is thickened.
5. 5 Fill bread cups with mushroom mixture and top each with a sprinkle of Parmesan. Place on a lightly greased baking sheet.
6. 6 Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

By LKOSLOWSKI

Ingredients

• ✓ flour
• dijon mustard
• parmesan cheese
• tarragon
• black pepper
• gin
• sweet vermouth
• maraschino cherry juice
• orange bitters
• maraschino cherry
• grape
• shrimp
• lemon
• goat cheese
• red pepper jelly
• bacon
• potato chip
• jalapeno pepper
• mayonnaise
• mustard powder
• worcestershire sauce
• steak sauce
• half-and-half
• lemon juice
• sriracha sauce
• salt
• puff pastry shell
• butter
• bay scallop
• mushroom
• shallot
• half-and-half
• white wine
• sherry
• lemon juice

Instructions

1. 1 Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.
2. 2 Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.
4. 4 Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
5. 5 Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.
6. 6 Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.
7. 7 Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.
8. 8 Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.
9. 9 Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.

By lutzflcat

Ingredients

• ✓ flour
• puff pastry
• dijon mustard
• pastrami
• swiss cheese
• egg
• caraway seed

Instructions

1. 1 Dust a flat work surface lightly with flour. Unroll puff pastry sheets; roll each out into a 10x15-inch rectangle. Spread a thin layer of Dijon mustard over puff pastry. Cover mustard with a layer of pastrami slices, followed by a layer of Swiss cheese slices. Roll puff pastry up tightly like a jelly roll. Wrap in plastic wrap and refrigerate for 1 hour, or up to 24 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Slice puff pastry rolls into 1/4-inch-thick slices and lay on the prepared baking sheets. Brush tops with beaten egg and sprinkle with caraway seeds.
4. 4 Bake in the preheated oven until pastry is lightly browned, about 12 minutes. Let sit for 1 minute on baking sheet before removing.

By Laura Pitaniello

Ingredients

• ✓ flour
• cheddar cheese
• lager beer
• garlic
• worcestershire sauce
• mustard powder

Instructions

1. 1 Mix Cheddar cheese and flour together in a bowl.
2. 2 Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.

By danzer19

Ingredients

• ✓ flour
• butter
• taco seasoning mix
• milk
• beer
• mexican cheese blend
• swiss cheese

Instructions

1. 1 Melt butter in large saucepan on medium heat. Sprinkle with flour and Seasoning Mix. Cook and stir 1 minute. Slowly whisk in milk and beer until smooth. Stirring constantly, cook 5 minutes or until sauce starts to thicken. Gradually whisk in cheeses until melted and smooth.
2. 2 Transfer cheese mixture to warm fondue pot or slow cooker to keep warm, if desired.

By McCormick Spice

Ingredients

• ✓ flour
• corned beef
• onion
• dijon mustard
• mayonnaise
• horseradish
• beer
• butter
• salt
• egg

Instructions

1. 1 Mix together the corned beef, onion, mustard, mayonnaise, and horseradish. Cover and refrigerate.
2. 2 Preheat an oven to 450 degrees F (230 degrees C).
3. 3 In a large pot, bring beer and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by teaspoonfuls onto a lightly greased baking sheet.
4. 4 Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 10 minutes until golden brown. Centers should be dry.
5. 5 When the shells are cool, split the puffs and fill with the corned beef mixture. Refrigerate until ready to serve.

By Barb1970

Ingredients

• ✓ flour
• puff pastry
• butter
• onion
• sugar
• salt
• black pepper
• sour cream
• green bean
• cheddar cheese
• fried onion

Instructions

1. 1 Preheat the oven to 400 degrees F.
2. 2 On lightly floured surface, gently roll out each pastry sheet to 10-by-12 inches.
3. 3 Cut each sheet into 30 2-inch squares, ending with a total of 60 squares (a pizza cutter works great for this).
4. 4 Lightly score each square about 1/8 inch around the edges and prick liberally with a fork. This will keep the pastry from puffing up too much during cooking.
5. 5 Transfer pastry squares to 2 parchment-lined baking sheets and put into the refrigerator.
6. 6 Melt butter in large skillet over medium heat.
7. 7 Add onions to pan and cook for 2 minutes, or until onions are translucent.
8. 8 Stir in sugar, flour, salt, and pepper and cook, stirring constantly, for 1 minute.
9. 9 Add sour cream, green beans, and half of cheese to onion mixture and stir until well combined and heated through. Remove from heat and set aside.
10. 10 Take pastry squares out of refrigerator and top each one with a small spoonful of the green bean mixture and shredded cheese.
11. 11 Bake in the preheated oven for 7 minutes, remove from the oven. Top each square with a few French fried onions. Return to the oven and continue cooking for an additional 6-8 minutes, until the pastry is puffed and golden. Let sit 5 minutes before serving.

By The Two Bite Club

Ingredients

• ✓ flour
• peanut oil
• beer
• cornstarch
• egg white
• baking powder
• white pepper
• baking soda
• celery salt
• black pepper
• asparagus
• parmesan cheese

Instructions

1. 1 Heat peanut oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Mix flour, beer, cornstarch, egg whites, baking powder, white pepper, baking soda, celery salt, and black pepper together in a bowl with a wire whisk to form the batter.
3. 3 Dip asparagus spears individually in the batter and place carefully in the hot oil. Fry until golden brown, about 2 minutes. Dust fried asparagus with Parmesan cheese.

By Cathy Ales

Ingredients

• ✓ flour
• button mushroom
• mini-bella mushroom
• butter
• onion
• garlic
• chicken breast
• kosher salt
• black pepper
• whipping cream
• parsley
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F.
2. 2 Remove stems from mushrooms, but do not discard them. Using a small melon baller, scoop out insides of each mushroom, leaving at least half the shell to allow more room for filling. Finely chop mushroom stems and centers.
3. 3 Melt butter over medium heat in a large skillet. Add onion and garlic; cook for 1 minute. Stir in chicken, chopped mushrooms, kosher salt, and pepper; cook and stir for 3 minutes. Blend in flour, cream, and 3 tablespoons parsley; cook and stir until bubbly and thickened. Remove from the heat.
4. 4 Spoon mixture evenly into mushroom caps. Place in a lightly oiled, shallow baking dish.
5. 5 Bake in the preheated oven 10 minutes. Top with remaining 2 tablespoons parsley and garnish with cheese. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with remaining parsley.

By Diamond Crystal Salt

Ingredients

• ✓ flour
• water
• butter
• salt
• egg
• thyme
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
2. 2 Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes.
3. 3 Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese.
4. 4 Bake in the preheated oven until golden and puffed, 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ flour
• whole milk
• active dry yeast
• sugar
• sunflower oil
• kosher salt
• mozzarella cheese
• ricotta cheese
• egg yolk
• butter

Instructions

1. 1 Whisk together milk, yeast, and sugar in a large bowl. Let stand, covered with a kitchen towel, until mixture is foamy, about 10 minutes.
2. 2 Sift flour into milk mixture. Add oil and 3/4 teaspoon salt; stir with a rubber spatula until mixture is well combined and a shaggy dough forms. Transfer to a work surface and shape into a ball; knead until smooth and soft but slightly sticky, about 5 minutes.
3. 3 Shape dough into a ball and lightly brush with oil; transfer to a large bowl and cover loosely with plastic wrap. Let rise in a warm (70 to 80 degrees F (21 to 26 degrees C)) place until doubled in size, about 1 1/2 hours.
4. 4 Stir together mozzarella and ricotta in a small bowl. Season with remaining pinch of salt; stir to combine.
5. 5 Divide dough into 4 equal portions. Roll each into a 5x8-inch oval, about 1/4 inch thick, on a lightly floured work surface. Spread about 1/4 cup cheese mixture over each oval, leaving a 11/2-inch border uncovered. Fold the long edges of each oval inward to meet at the center and pinch the seam together tightly to seal in cheese mixture. Turn dough over, so the seam side is down. Use a small, sharp knife to make a shallow lengthwise slit down the center of the top layer of dough, stopping within 1 inch of each end. Use your fingers to roll each long edge away from the slit and tuck it under to create a rolled border, sealing in some of the cheese mixture.
6. 6 Evenly divide and spread remaining cheese mixture (about 1/4 cup each) in the centers of each flatbread, lightly pressing into dough. Arrange flatbreads 2 to 3 inches apart on 2 parchment-lined baking sheets. Cover with a kitchen towel in a warm place (70° to 80°F) until slightly puffed, 25 to 30 minutes.
7. 7 Preheat the oven to 400 degrees F (200 degrees C).
8. 8 Bake, rotating baking sheets halfway through, until edges are golden brown, 20 to 25 minutes. Use a spoon to make a well in the center of the filling in each flatbread. Put an egg yolk in each well. Bake until yolks are thickened but still runny, 30 to 40 seconds more.
9. 9 Transfer flatbreads to a serving platter. Top each with 1/2 tablespoon butter. Stir yolks into melted cheese. Serve hot.

By Anna Voloshyna

Ingredients

• ✓ flour
• butter
• milk
• baking soda
• tomato
• yellow mustard
• egg
• cheddar cheese
• salt
• pepper

Instructions

1. 1 Melt the butter in a heavy saucepan over medium heat. Stir in flour until smooth, then continue to cook and stir until lightly browned, about 10 minutes. Gradually stir in the milk so that no lumps form and then simmer until thick, stirring the whole time. Remove from the heat.
2. 2 Stir together the baking soda and canned tomatoes; stir into the sauce. Whisk together the mustard and eggs; stir into the tomato sauce. Set the saucepan over a pot of barely simmering water (like a double boiler). Stir in the cheese and season with salt and pepper. Continue to cook, stirring occasionally, until cheese has melted.

By PJ's kitchen

Ingredients

• ✓ flour
• egg
• water
• ice water
• all-purpose flour
• salt
• oil
• sweet potato
• rice wine
• soy sauce

Instructions

1. 1 Make the tempura: Beat eggs in a large bowl until frothy. Stir in 3/4 cup plus 3 tablespoons ice water, 3/4 cup plus 1 tablespoon flour, and salt until just incorporated; batter should still be very lumpy.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Set a wire rack over several layers of paper towels.
3. 3 Dry sweet potato slices with paper towels. Dip three slices into batter, letting excess batter drip back into the bowl. Fry in the preheated oil until golden brown, about 2 minutes per side. Use a slotted spoon to transfer sweet potatoes to the wire rack. Repeat to dip and fry remaining sweet potatoes.
4. 4 Make the dipping sauce: Whisk rice wine and soy sauce together in a small bowl. Serve with tempura.

By KB of Pantego Tx

Ingredients

• ✓ flour
• butter
• white sugar
• egg
• sugar
• salt
• vanilla extract
• lemon zest
• cream cheese
• cheddar cheese
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
3. 3 Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
4. 4 Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
5. 5 Fill ramekins up to the lip with the batter.
6. 6 Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

By John Mitzewich

Ingredients

• ✓ flour
• ground beef
• carrot
• onion
• green onion
• green chile pepper
• garlic
• tomato paste
• seasoning salt
• water
• egg roll wrapper
• vegetable oil

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly. Remove beef from the skillet.
2. 2 Sauté carrot, onion, green onion, chile pepper, and garlic in the same skillet over medium heat until tender. Stir in tomato paste and season with seasoning salt. Stir in browned beef until well combined.
3. 3 Stir together flour and water in a small bowl until a watery paste is formed. Lay an egg roll strip on a clean work surface. Place a teaspoonful of meat mixture in the front part of strip. Starting from the right front corner, fold over to the left. You've started the triangle shape. Continue back and forth (making a triangular shape) until there is no more wrapper. Seal wrapper closed with paste. Continue this process until all of the strips and meat mixture are used.
4. 4 Heat oil in a large pot over high heat. Fry egg rolls in hot oil until crisp and golden. Drain on a paper towel-lined plate.

By Raffaella

Ingredients

• ✓ flour
• poblano pepper
• olive oil
• butter
• onion
• milk
• monterey jack cheese
• cream cheese
• kosher salt
• paprika
• black pepper
• red pepper flakes
• cayenne pepper
• corn chip

Instructions

1. 1 Preheat an outdoor grill for high heat, 400 degrees F or 200 degrees C, and lightly oil the grate.
2. 2 Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.
3. 3 Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off charred skins. Discard seeds and chop peppers.
4. 4 Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.

By Erica Schwarz

Ingredients

• ✓ flour
• bread crumb
• parmesan cheese
• italian seasoning
• salt
• basil
• garlic powder
• onion powder
• black pepper
• egg
• eggplant
• marinara sauce
• mozzarella cheese

Instructions

1. 1 Combine bread crumbs, Parmesan cheese, Italian seasoning, salt, basil, garlic powder, onion powder, and black pepper in a shallow bowl. Place flour in a separate shallow bowl and beaten eggs in a third shallow bowl.
2. 2 Dip sliced eggplant first in flour, then in beaten eggs, and finally coat with bread crumb mixture. Place coated eggplant on a tray and let rest for 5 minutes.
3. 3 Preheat an air fryer to 370 degrees F (185 degrees C).
4. 4 Place breaded eggplant rounds in the air fryer basket, making sure they are not touching; work in batches if necessary. Cook for 8 to 10 minutes, flip each round, and cook until desired crispiness is achieved, 4 to 6 minutes more.
5. 5 Top each eggplant round with marinara sauce and 1 slice of mozzarella cheese. Place the basket back in the air fryer and cook until cheese has started to melt, 1 to 2 minutes. Repeat with remaining eggplant, if necessary.
6. 6 Serve hot and enjoy!

By Yoly

Ingredients

• ✓ flour
• puff pastry shell
• butter
• bay scallop
• mushroom
• shallot
• half-and-half
• white wine
• sherry
• lemon juice
• dijon mustard
• parmesan cheese
• tarragon
• black pepper

Instructions

1. 1 Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
2. 2 Bake in the preheated oven until golden brown, about 20 minutes.
3. 3 Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add scallops; sauté until browned on both sides, 3 to 5 minutes. Do not overcook. Transfer scallops to a plate; set aside.
4. 4 Reduce heat to medium; melt remaining 1 tablespoon butter in the skillet. Add mushrooms and shallots; cook until just tender, 3 to 5 minutes.
5. 5 Whisk half-and-half and flour together in a bowl; add to the skillet, whisking until smooth and thick, about 5 minutes. Whisk in wine, sherry, lemon juice, and Dijon; stir in Parmesan cheese, tarragon, and black pepper. Return scallops to the skillet; stir until just heated through, 1 to 3 minutes.
6. 6 Slice tops off pastry shells; fill with scallops mixture.

By lutzflcat

Ingredients

• ✓ flour
• olive oil
• onion
• leek
• garlic
• ground beef
• cumin
• cardamom
• salt
• pepper
• water
• spring roll wrapper
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large skillet over medium-low heat. Add onion, leek, and garlic; cook and stir until onion is transparent. Add ground beef; cook and stir until still slightly pink and about halfway done.
3. 3 Season with cumin, cardamom, salt, and pepper; mix well. Continue cooking until beef is browned and crumbly. Remove the skillet from heat.
4. 4 Mix flour and water together in a small bowl to make a thin paste. Using one wrapper at a time, fold into the shape of a cone.
5. 5 Fill cone with beef mixture, close the top, and seal with paste. Repeat until wrappers or filling are used up.
6. 6 Heat oil in a deep fryer or large saucepan to 365 degrees F (170 degrees C). There should be enough oil to submerge sambusas. Fry sambusas, a few at a time, in hot oil until golden brown.
7. 7 Remove to a paper towel-lined plate to drain.

By safiyosmommy

Ingredients

• ✓ flour
• butter
• onion
• jalapeno pepper
• chile pepper
• garlic
• chicken broth
• chicken breast
• chili powder
• seasoned salt
• cumin
• cayenne pepper
• sour cream
• pepperjack cheese
• tortilla chip
• pico de gallo

Instructions

1. 1 Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes.
2. 2 Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.
3. 3 Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepperjack cheese to sauce and stir until melted, 2 to 3 minutes.
4. 4 Spread chips onto a serving platter; top with sauce and pico de gallo.

By belle4397

Ingredients

• ✓ flour
• butter
• maple syrup
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and maple syrup together with an electric mixer in a large bowl until smooth. Stir flour and salt together in a separate bowl; gradually mix flour mixture into butter mixture until dough is just incorporated. Form dough into walnut-sized balls; flatten gently and arrange onto a baking sheet.
3. 3 Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

By NSTARK

Ingredients

• ✓ flour
• bacon
• butter
• tomato
• salt
• black pepper
• heavy cream
• cream cheese

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, reserving drippings in the skillet.
2. 2 Stir flour and butter into drippings, scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook and stir over medium heat until mixture begins to thicken, about 3 minutes. Stir in tomatoes, breaking them into small pieces to release juices while cooking; season with salt and pepper.
3. 3 Add heavy cream and cream cheese to tomato mixture. Reduce heat to medium-low and simmer, stirring frequently, until gravy is hot and thick, about 10 minutes. Serve with bacon.

By Bella V

Ingredients

• ✓ flour
• cornmeal
• white sugar
• salt
• water
• butter
• milk
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.
2. 2 Stir cornmeal, sugar, flour, and salt together in a large bowl.
3. 3 Bring water to a boil in a saucepan and add butter. Stir until melted and blended. Remove from heat and let cool until lukewarm, at least 15 minutes. Add milk and eggs and mix well. Stir in the cornmeal mixture just until combined. Pour into the prepared pan.
4. 4 Bake in the preheated oven until top is dry, about 45 minutes. Let cool for 45 minutes before cutting into squares.

By Candace Gallagher

Ingredients

• ✓ flour
• crescent roll dough
• cream cheese
• sour cherry
• cooking spray
• cinnamon

Instructions

1. 1 Lightly dust a work surface with flour. Unroll crescent dough and divide into triangles along the perforated lines.
2. 2 Spread each triangle with cream cheese.
3. 3 Drop 3 or 4 cherries on the wider portion of each crescent dough triangle. Carefully roll up each crescent, making sure the cherries stay tucked in. Fold down the ends of each roll slightly so it forms a crescent shape.
4. 4 Spray the basket of the air fryer with non stick cooking spray spray. Carefully set the croissants into the basket.
5. 5 Set air fryer to 400 degrees F (200 degrees C).
6. 6 Air fry croissants until puffed up and lightly browned, about 5 minutes. Check to make sure croissants are not sticking to each other and that they are not overly browned. Continue cooking for 2 to 3 minutes longer, making sure they do not get too done.
7. 7 Transfer croissants to a plate and sprinkle with cinnamon.

By LaDonna Langwell

Ingredients

• ✓ flour
• peach slice
• brown sugar substitute
• pecan
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange peach slices in a single layer in a baking dish. Combine brown sugar substitute, pecans, flour, and vanilla extract in a bowl until evenly mixed; spread over peach slices.
3. 3 Bake in the preheated oven until peaches are heated through, 20 to 30 minutes.

By libton