Type what you have

Ingredients

• ✓ flour
• butternut squash
• sugar
• egg
• milk
• oil
• vanilla
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
2. 2 Stir butternut squash, flour, sugar, eggs, milk, oil, and vanilla together in a large bowl until combined. Pour squash mixture into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the kugel comes out clean, about 35 minutes. Sprinkle with cinnamon.

By kosher tx cook

Ingredients

• ✓ flour
• onion
• corn kernel
• jalapeno pepper
• milk
• zucchini
• cheddar cheese

Instructions

1. 1 Cook onions in large nonstick oven proof skillet on medium heat 3 to 4 min. or until crisp-tender. Stir in corn and peppers; cover. Cook 5 to 6 min. or until corn is tender, stirring frequently.
2. 2 Mix flour and milk until blended. Add to corn mixture; mix well. Cook 4 to 5 min. or until thickened, stirring frequently. Add zucchini; mix well. Top with cheese.
3. 3 Heat broiler. Broil vegetable mixture 3 to 4 min. or until cheese is melted.

By Kraft

Ingredients

• ✓ flour
• carrot
• margarine
• egg
• brown sugar
• baking powder
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.
3. 3 Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.
4. 4 Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
5. 5 Bake, uncovered, in the preheated oven for 1 hour, or until firm.

By Deanna

Ingredients

• ✓ flour
• buttercup squash
• apple
• brown sugar
• butter
• salt
• mace
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch casserole dish.
2. 2 Place squash on a flat work surface. Trim off the hard outer rind with a knife. Cut squash into 1/2-inch slices; arrange slices over the bottom of the prepared dish. Arrange apples on top.
3. 3 Combine brown sugar, butter, flour, salt, and mace together in a bowl. Pour mixture over the apples. Sprinkle cranberries on top.
4. 4 Bake in the preheated oven until top is golden brown and apples are tender, 50 minutes to 1 hour.

By Cheryl H

Ingredients

• ✓ flour
• butter
• white sugar
• black pepper
• pea
• milk

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir flour, sugar, and pepper into the melted butter until smooth.
2. 2 Remove saucepan from heat. Stir peas and milk into the butter mixture. Return saucepan to medium heat; bring to a boil while stirring regularly. Reduce heat and cook at a simmer until the sauce thickens, about 10 minutes.

By Janet Gordon

Ingredients

• ✓ flour
• baby spinach
• water
• butter
• salt
• half-and-half
• onion
• granulated garlic
• ancho chile powder
• cayenne pepper
• cheese
• panko bread crumb

Instructions

1. 1 Place spinach and water in a microwave-safe steamer. Microwave until spinach is wilted down, about 2 minutes. Drain off liquid and set spinach aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt butter in a small saucepan over medium heat and whisk in flour to create a paste. Season with salt. Pour in half-and-half, whisking continuously until smooth. Add onion, garlic, ancho chile powder, and cayenne, whisking until incorporated. Add spinach.
4. 4 Set aside 2 tablespoons habanero-flavored cheese. Stir remaining cheese into the spinach mixture and spoon into a small oval baking dish. Sprinkle with reserved cheese and bread crumbs.
5. 5 Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and broil until golden brown, 1 to 2 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ flour
• olive oil
• shallot
• green bean
• water
• kosher salt
• black pepper
• cremini mushroom
• thyme
• garlic
• milk
• goat cheese

Instructions

1. 1 Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
2. 2 Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
3. 3 For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
4. 4 Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

By Allrecipes Member

Ingredients

• ✓ flour
• rotini pasta
• mixed vegetable
• kidney bean
• celery
• cucumber
• green pepper
• onion
• cider vinegar
• margarine
• sugar
• salt
• brown mustard

Instructions

1. 1 In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
2. 2 To make the dressing combine in a saucepan over medium heat: vinegar, margarine, sugar, flour, salt and brown mustard; bring to boil. Continue to cook for 5 minutes stirring frequently. Cool completely.
3. 3 Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.

By Shirley Horton

Ingredients

• ✓ flour
• green bean
• bacon
• onion
• apple cider vinegar
• sugar
• salt
• pepper

Instructions

1. 1 Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more.
2. 2 Pour vinegar and 3/4 cup of the reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.

By Debbie F.

Ingredients

• ✓ flour
• baking powder
• egg
• vegetable oil
• zucchini
• onion
• salt
• pepper
• paprika
• parsley

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
2. 2 Sift flour and baking powder together into a bowl. Mix in eggs and oil, then stir in zucchini and onion. Season with salt and pepper.
3. 3 Pour mixture into the prepared baking dish. Sprinkle with paprika and garnish with parsley.
4. 4 Bake in the preheated oven for 1 hour.

By SARINAW

Ingredients

• ✓ flour
• butter
• onion
• sugar
• water
• red wine
• beef broth
• baguette
• swiss cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Melt butter in a 4-quart saucepan over medium heat. Add onions and sugar; cook, stirring occasionally, until onions are golden brown, about 10 minutes.
3. 3 Stir in flour until well blended with onions and pan juices. Add water, wine, and beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes.
4. 4 While the soup is simmering, cut four 1-inch-thick slices from baguette; reserve the remaining bread for serving. Toast baguette slices in the preheated oven just until browned, about 10 minutes. Remove from the oven and set aside. Increase the oven temperature to 425 degrees F (220 degrees C).
5. 5 Ladle soup into four 12-ounce, oven-safe bowls. Place one slice toasted baguette on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls onto a cookie sheet for easier handling.
6. 6 Bake in the preheated oven just until cheese is melted, about 10 minutes.

By chefbuzz

Ingredients

• ✓ flour
• potato
• milk
• salt
• black pepper
• garlic powder
• cheddar cheese
• jalapeno pepper
• pimento

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Place potatoes in a large pot and cover with salted water; bring to a boil. Cook until just tender, 15 to 18 minutes. Drain; cool to the touch before peeling. Thinly slice; transfer to a large bowl.
3. 3 Heat milk in a saucepan over medium heat. Gradually whisk in flour, salt, black pepper, and garlic powder until smooth; cook and stir until boiling and thickened. Add Cheddar cheese and jalapeños; cook and stir until cheese is completely melted. Pour sauce over potatoes; scatter pimentos over top. Transfer to the prepared dish.
4. 4 Bake in the preheated oven until potatoes are completely tender, about 30 minutes.

By France Cevallos

Ingredients

• ✓ flour
• potato
• bacon
• white sugar
• water
• white wine vinegar
• green onion
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes; cook until fork-tender, 8 to 15 minutes. Drain.
2. 2 While potatoes are cooking, cook bacon in a large, deep skillet over medium-high heat until browned and crispy, 8 to 10 minutes. Remove bacon to a paper towel-lined plate, leaving drippings in the skillet. Chop or crumble bacon when cool enough to handle.
3. 3 Add sugar and flour to drippings in the skillet, then pour in water and vinegar. Cook over medium heat, stirring any browned bits off the bottom with a wooden spoon, until dressing is thick, 3 to 5 minutes. Turn off heat.
4. 4 Add potatoes, crumbled bacon, and green onions to the skillet; stir until coated. Season with salt and pepper.

By April

Ingredients

• ✓ flour
• giblet
• neck
• onion
• celery
• turkey gravy mix
• white pepper
• chicken broth
• turkey drippings
• milk

Instructions

1. 1 Place giblets and turkey neck into a large saucepan. Add onion, celery, turkey gravy mix, and white pepper. Pour chicken broth over all, bring to a simmer over medium-low heat, and cook for 30 minutes.
2. 2 Remove turkey liver and set aside. Simmer stock for 2 ½ more hours.
3. 3 Remove remaining giblets from stock and chop with liver; set aside. Strain stock into a liquid measure. You should have about 3 cups; add more chicken broth if needed. Pour stock into a saucepan. Discard strained turkey neck and vegetables.
4. 4 When turkey is finished roasting, pour pan drippings into a bowl or fat separator and skim off fat. Whisk quick-mixing flour into drippings until smooth, then whisk flour mixture into stock in the saucepan. Bring gravy to a simmer over medium heat, whisking constantly. Add chopped giblets. Stir in milk until desired smoothness is reached.

By JULZBROWN

Ingredients

• ✓ flour
• corn kernel
• whipping cream
• milk
• salt
• monosodium glutamate
• sugar
• white pepper
• cayenne pepper
• butter

Instructions

1. 1 Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat.
2. 2 Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Enjoy!

By FoodieWife

Ingredients

• ✓ flour
• butter
• garlic
• heavy cream
• milk
• salt
• yukon gold potato
• thyme
• black pepper
• cooking spray
• gruyere cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
2. 2 Melt butter in a medium saucepan over medium-low heat. Add garlic; cook, stirring occasionally, until fragrant, 1 minute. Stir in flour; cook, stirring constantly, for 1 minute. Whisk in heavy cream, milk, and salt until smooth.
3. 3 Add sliced potatoes and bring to a simmer; cook, gently stirring occasionally, until potatoes begin to soften, 12 to 15 minutes. Remove from heat; stir in thyme and pepper.
4. 4 Layer 1/2 of the potatoes in the prepared baking dish; sprinkle 1/2 cup cheese evenly over potatoes. Top with remaining potatoes and spoon remaining liquid left in the pot over the potatoes.
5. 5 Top with remaining 1/2 cup cheese.
6. 6 Bake in preheated oven until sauce is thickened, top is browned in spots, and potatoes are tender, 40 to 45 minutes. Let stand 15 minutes before serving; garnish with additional thyme. Recipe developed by Jasmine Smith

By Keaton Larson

Ingredients

• ✓ flour
• vidalia onion
• margarine
• salt
• chicken broth
• milk
• heavy cream
• egg yolk
• paprika
• black pepper
• hot pepper sauce
• parsley

Instructions

1. 1 In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
2. 2 Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
3. 3 When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.

By MARBALET

Ingredients

• ✓ flour
• cauliflower
• potato
• garlic
• salt
• black pepper
• pea
• milk
• vegetable stock
• butter
• swiss cheese
• curry powder

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
2. 2 Bring a pot of lightly salted water to a boil; partially cook the cauliflower, potatoes, and garlic cloves in the boiling water for 5 to 7 minutes. Drain. Spread into the bottom of the prepared casserole dish; season with salt and pepper. Scatter the peas over the mixture. Set aside.
3. 3 Combine the vegetable stock, butter, and flour together in a small saucepan over medium heat; bring to a simmer. Slowly stir the milk into the mixture; continue cooking until hot. Slowly add the Swiss cheese to the mixture and allow to melt into the liquid; cook and stir until a cheesy white sauce forms. Season with the curry powder, salt, and pepper. Pour the sauce over the vegetable mixture. Cover with aluminum foil.
4. 4 Bake in the preheated oven until the vegetables are cooked through and tender, about 20 minutes. Serve hot.

By DLUTINSKI

Ingredients

• ✓ flour
• butter
• bread crumb
• spinach
• water
• evaporated milk
• butter
• onion
• garlic
• jalapeno jack cheese
• worcestershire sauce
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over low heat. Add bread crumbs. Cook and stir until butter is incorporated into the bread crumbs. Remove from skillet and set aside.
2. 2 Place spinach in a microwave-safe baking dish. Add water. Cover and cook on high for 7 1/2 minutes, stirring halfway through. Drain over a measuring cup. Add enough evaporated milk to make 1/2 cup. Set aside.
3. 3 Melt butter in the skillet. Add flour and cook, stirring continuously, until mixture turns paste-like. Add onion and cook, stirring constantly until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Slowly add milk mixture, stirring constantly. Mix in cheese, Worcestershire sauce, red pepper flakes, salt, and pepper. Add spinach and cook until well incorporated, 2 to 3 minutes.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Place spinach mixture in a small greased baking dish, top with bread crumbs, and place under the broiler until bread crumbs are golden, about 5 minutes.

By Yoly

Ingredients

• ✓ flour
• yeast
• sugar
• water
• salt
• milk
• vegetable oil
• cornmeal

Instructions

1. 1 In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. To make crumpet rings, cut aluminum foil into 7x12 inch pieces. Fold in half lengthwise and then in thirds, making 6 layers. Form into a 3 1/2 inch diameter circle and tape shut on the outside.
2. 2 In a large bowl, mix together flour and salt. Stir in the milk, oil and yeast mixture. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes. Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal.
3. 3 Heat a griddle or frying pan over medium low heat. Sprinkle cornmeal on the griddle and place the rings on the griddle. Deflate the batter by stirring. Pour 1/4 cup of batter into each ring. Cook slowly for about 10 minutes or until pale brown. Carefully remove the rings and turn the biscuits over. Bake on second side about 8 minutes or until light brown. Transfer to a rack to cool.

By Bobbi Jo

Ingredients

• ✓ flour
• onion
• chickpea
• parsley
• garlic
• cumin
• coriander
• salt
• baking soda
• egg
• olive oil

Instructions

1. 1 Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
2. 2 Preheat an oven to 400 degrees F (200 degrees C).
3. 3 Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
4. 4 Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

By Bette

Ingredients

• ✓ flour
• honey
• water
• active dry yeast
• olive oil
• egg
• salt
• milk
• olive oil
• egg white
• sugar

Instructions

1. 1 Dissolve honey in warm water in a large mixing bowl. Stir in yeast and set aside until a creamy layer forms on the top, about 15 minutes.
2. 2 Stir 2/3 cup olive oil, beaten eggs, and salt into yeast mixture until well combined. Mix in flour, 1 cup at a time, until dough is slightly tacky but not sticky wet.
3. 3 Turn dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Place dough in a lightly oiled bowl, turn dough over a few times to grease the surface, then let rise until doubled in a warm, draft-free place, about 90 minutes.
4. 4 Punch down dough and cut it into 2 equal-sized pieces. Cut the first piece into 4 equal parts. Set the second piece aside under a cloth to prevent drying out while you braid the first loaf.
5. 5 To braid the first 4-strand loaf, roll the 4 pieces of dough into thin ropes about the width of your thumb, and about 14 inches long. Make the tops and bottoms of each rope thinner than the middle area. Pinch the tops of the 4 ropes together and fan the 4 ropes out so they don't touch.
6. 6 To make an "under-2, over-1 braid," take the left-most rope, and move it to the right to cross underneath the next 2 ropes, then move it left to cross back over the strand immediately to its left. Take the far right strand, and move it to the left and cross it under the two strands to its left (they are already crossed from the previous braid); then move it right to cross back over the strand immediately to its right. Repeat until the 4 strands are braided together all the way to the end. Pinch the ends tightly together. Repeat the steps to braid the second loaf and let the braided loaves rise for 1 hour.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
8. 8 Whisk together milk, 2 tablespoons olive oil, egg white, and sugar in a small bowl until glaze is well combined. Brush glaze over braided loaves.
9. 9 Bake loaves in the preheated oven until light golden brown, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ flour
• vegetable oil
• onion
• ground beef
• garlic
• water
• ketchup
• beef stock
• teriyaki sauce
• black pepper
• curry powder
• garlic powder
• onion powder
• water

Instructions

1. 1 Heat oil in a large pot over medium heat. Saute onions until browned; remove from pot, and set aside. Add ground beef to pot, and cook until evenly brown. Add garlic, and cook for 2 minutes. Stir in browned onions, and cook on high heat for 3 to 5 minutes. Stir in 1 cup of water. Reduce heat, cover, and simmer for 20 minutes.
2. 2 Stir in ketchup, beef stock, and teriyaki sauce. Season with pepper, curry powder, garlic powder, and onion powder. Cover, and simmer for about 2 hours.
3. 3 Mix together 1 tablespoon flour and 1/2 cup water. Stir into stew, and cook until thickened.

By Kat

Ingredients

• ✓ flour
• instant yeast
• bread flour
• water
• egg
• vegetable oil
• white sugar
• salt
• onion
• poppy seed
• salt
• butter
• egg
• salt

Instructions

1. 1 Whisk together the yeast and 3/4 cup of bread flour. Sprinkle the yeast mixture over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. 2 Combine the yeast mixture with 2 eggs, vegetable oil, sugar, and 1 1/2 teaspoon of salt in a large mixing bowl; stir well to combine. Stir in half of the remaining bread flour until no dry spots remain. Stir in the remaining bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 2 hours.
3. 3 Line and generously grease a baking sheet. Set aside. Mix onion, poppy seeds, 1/4 teaspoon salt, all-purpose flour, and butter together in a bowl. Divide onion mixture into 2 equal portions. Set aside. Divide dough into 2 equal portions. Roll each portion into approximately 30x4 inch strips. Spoon the onion mixture down the center of each strip lengthwise. Begin pulling the edges of the dough up to wrap around the filling, pinching the edges to close securely.
4. 4 Arrange the strands side by side, seam side down. Beginning in the middle of each strand, braid the strands together by crisscrossing each side, making sure to keep the seam side down. Once both sides are braided, pinch the edges together to form a ring. Place the ring on the prepared baking sheet and cover with plastic wrap. Allow ring to rise until tripled in volume, about 1 1/2 hours.
5. 5 Preheat an oven to 325 degrees F (165 degrees C). Arrange the oven rack to the lowest position. Beat 1 egg and 1 pinch of salt together in a bowl. Brush the braided ring with the egg mixture. Sprinkle with additional poppy seeds, if desired.
6. 6 Bake in preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, turning the pan around half way through so the ring browns evenly, 45 to 50 minutes.

By Sherri Rochester

Ingredients

• ✓ flour
• brandy
• margarine
• water
• cocoa powder
• white sugar
• baking soda
• clove
• cinnamon
• baking powder
• jam
• coffee
• vegetable oil
• egg
• honey
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
2. 2 Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
3. 3 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
4. 4 Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
5. 5 Spread glaze over cooled cakes.

By Dinah Berch

Ingredients

• ✓ flour
• butter

Instructions

1. 1 Place a saucepan over medium heat. Add butter and stir until melted. Reduce heat to low. Whisk in flour, 1 tablespoon at a time, and cook, whisking constantly, until the roux becomes fragrant yet does not take on much color.
2. 2 At this time, your roux is complete and may be added to your intended recipe.

By thedailygourmet

Ingredients

• ✓ flour
• egg
• salt

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
2. 2 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
4. 4 Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite pasta.

By Alemarsi

Ingredients

• ✓ flour
• egg
• salt

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
2. 2 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
4. 4 Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
5. 5 Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
6. 6 Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
7. 7 Gently toss pasta with some more flour. Air dry for 30 minutes.
8. 8 Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.

By Alemarsi

Ingredients

• ✓ flour
• egg
• egg yolk
• olive oil
• salt

Instructions

1. 1 Pile flour onto a work surface and make a small well in the center; place eggs, egg yolks, olive oil, and salt into the well. Gently stir the egg mixture with a fork, gradually drawing in flour until dough comes together.
2. 2 Knead dough with hands until smooth and leathery, about 10 minutes.
3. 3 Wrap dough in plastic wrap; let rest until malleable, 1 to 2 hours. Remove plastic wrap.
4. 4 Cut dough into four pieces; roll out with a rolling pin. Run flattened pieces through a pasta roller to create desired noodle shape.

By Blerghhh

Ingredients

• ✓ flour
• baking powder
• sugar
• salt
• butter
• buttermilk

Instructions

1. 1 Preheat an air fryer to 390 degrees F (195 degrees C).
2. 2 Sift flour, baking powder, sugar, and salt into a bowl. Cut butter into flour mixture, using a pastry cutter. Add buttermilk until just combined.
3. 3 Flour a work surface and, using your hands, bring dough together and fold 5 to 6 times, ending with a 1-inch thick rectangle.
4. 4 Cut biscuits with a 2 1/2-inch biscuit cutter. Bring leftover dough together to be able to cut more biscuits.
5. 5 Place biscuits into the air fryer basket and air-fry until golden brown, 8 to 10 minutes.

By Allrecipes Member