Type what you have

Ingredients

• ✓ all-purpose flour
• egg
• milk
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat eggs and milk together in a medium bowl.
3. 3 Stir in flour.
4. 4 Divide butter evenly into the cups of a 12-cup muffin tin, about 1/2 teaspoon per cup.
5. 5 Place the muffin tin in the preheated oven until butter has melted and is sizzling hot, 2 to 3 minutes. Remove from oven, and distribute batter evenly among each cup.
6. 6 Return to the oven and bake for 5 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until puffed and golden, without peeking, about 25 minutes more. Serve immediately.

By NOEMIE

Ingredients

• ✓ all-purpose flour
• salt
• egg
• sour cream
• milk

Instructions

1. 1 Whisk flour, salt, eggs, sour cream, and milk together in a bowl. Add extra flour as needed to make dough less sticky.

By Courtney S

Ingredients

• ✓ all-purpose flour
• milk
• egg
• creme fraiche
• sour cream
• plain yogurt
• kosher salt
• cayenne pepper

Instructions

1. 1 Whisk flour, milk, egg, crème fraîche, salt, and cayenne pepper together in a bowl until batter drips slowly off whisk. Add a bit more flour if batter seems too thin; add a bit more milk if batter seems too thick.
2. 2 Bring a large pot of salted water to a simmer over medium-high heat. Push a spoonful of batter into the simmering water through the smooth side of a cheese grater with fairly large holes using a spatula.
3. 3 Cook spätzle in batches until they rise to water's surface, about 3 minutes. Remove spätzle with a slotted spoon. Repeat with remaining batter.

By John Mitzewich

Ingredients

• ✓ all-purpose flour
• baking potato
• heavy cream
• butter
• salt
• sugar

Instructions

1. 1 Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well.
2. 2 In a large mixing bowl, combine 8 cups mashed potatoes, cream, butter, salt, and sugar. Cover potatoes and refrigerate until cold or overnight.
3. 3 Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls, or smaller depending on preference. Keep balls of dough on plate in the refrigerator. It is important that dough balls stay cold till they are rolled out.
4. 4 Taking one ball out of the refrigerator at a time, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with a cotton rolling pin covers.
5. 5 Fry the lefsa in a grill or in an iron skillet at very high heat. If lefsa brown too much, turn the heat down. After cooking each piece of lefsa place on a dishtowel. Fold towel over lefsa to keep warm. Stack lefsa on top of each other and keep covered to keep from drying out.

By Thomas

Ingredients

• ✓ all-purpose flour
• cauliflower
• butter
• milk
• cheddar cheese
• salt
• white pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover the saucepan with a lid and steam cauliflower until tender, 10 to 12 minutes.
2. 2 Melt butter in a large pot over medium heat. Whisk flour into melted butter; cook, stirring constantly until raw flour taste cooks off and mixture darkens, 3 to 4 minutes.
3. 3 Gradually whisk milk into butter mixture; cook, stirring constantly, until sauce thickens, about 8 minutes. Remove pot from heat; stir in Cheddar cheese. Season sauce with salt and white pepper.
4. 4 Stir steamed cauliflower into cheese sauce; season with salt and white pepper.

By ButtercupBento

Ingredients

• ✓ all-purpose flour
• potato
• mashed potato
• egg
• skim milk
• salt
• pepper
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Toss grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined.
3. 3 Whisk egg and milk together in a separate bowl; mix into the potatoes. Season to taste with salt and pepper.
4. 4 Heat oil in a large skillet over medium-high heat. Drop in potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

By Brooke Elizabeth

Ingredients

• ✓ all-purpose flour
• potato
• bacon
• onion
• white sugar
• salt
• celery seed
• black pepper
• water
• white vinegar

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and slice thin.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside, reserving drippings.
3. 3 Sauté onions in bacon drippings over medium heat until they are golden brown.
4. 4 Whisk flour, sugar, salt, celery seed, and pepper together in a small bowl; stir into onions and cook until bubbling, then remove from heat. Stir in water and vinegar; bring to a boil over medium heat, stirring constantly, and simmer for one minute. Gently stir bacon and sliced potatoes into the onion mixture until potatoes are heated through.

By Tequila

Ingredients

• ✓ all-purpose flour
• potato
• butter
• egg yolk
• white pepper
• salt
• cheddar cheese
• onion
• egg
• water
• bread crumb
• vegetable oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes; mash in the bottom of the pot until no lumps remain.
2. 2 Place the pot over low heat. Stir butter into mashed potatoes; cook, stirring constantly, until butter is melted and potatoes are no longer moist. Spread potatoes into the bottom of a wide bowl; refrigerate until completely cooled, at least 30 minutes.
3. 3 Beat egg yolks into cooled potatoes; season with white pepper and salt. Stir in Cheddar cheese and diced onion. Shape potato mixture into tennis ball-sized balls; place in a baking dish and refrigerate until thoroughly chilled, at least 1 hour.
4. 4 Beat eggs and water together in a bowl. Place flour and bread crumbs into 2 separate wide, shallow bowls.
5. 5 Gently roll 1 potato ball in flour to coat; shake off excess. Dip into beaten egg, turning to coat; lift up so excess egg drips back into the bowl. Press into bread crumbs, turning until coated on all sides. Gently toss coated ball between your hands so any loose bread crumbs fall off. Place onto a plate while repeating with remaining potato balls; do not stack.
6. 6 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
7. 7 Carefully add potato balls, in batches, to hot oil; deep-fry until golden brown, about 5 minutes. Drain on a paper-towel-lined plate. Add more oil as needed between batches; heating to 375 degrees F (190 degrees C) before continuing to fry.

By Louise Honey-Jones

Ingredients

• ✓ all-purpose flour
• water
• milk
• chicken bouillon granules
• sour cream
• onion
• cheddar cheese
• sauerkraut
• salt
• black pepper
• caraway seed
• butter
• hash brown potato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk water, milk, flour, and bouillon granules together in a medium saucepan; bring to a boil, whisking continuously until thick, 1 to 2 minutes. Off heat, stir in sour cream. Set aside to cool.
3. 3 Combine onion, Cheddar cheese, sauerkraut, salt, black pepper, and caraway seeds in a large bowl; stir in sour cream sauce and melted butter. Fold in hash browns; transfer mixture to the prepared baking dish, flattening into an even layer using a spatula.
4. 4 Bake in the preheated oven until potatoes are tender and top is brown and bubbly, 60 to 70 minutes.

By daplo

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.

By katiewhite506

Ingredients

• ✓ all-purpose flour
• salt
• milk
• egg

Instructions

1. 1 Stir flour and salt together in a medium bowl. Whisk milk and egg together in a separate bowl. Add milk-egg mixture to flour and mix until it forms a dough.
2. 2 Knead on a lightly floured surface until smooth. Roll out to desired thickness for dumplings or roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup.
3. 3 Drop dumplings into boiling broth, and cook until tender. Timing will depend on the thickness of dumplings and how dry they are.

By BARB MAXWELL

Ingredients

• ✓ all-purpose flour
• egg
• salt
• black pepper
• beef broth

Instructions

1. 1 Beat eggs in a large bowl. Mix in flour, salt, and pepper. Divide dough in half, then roll out the halves to 1/4-inch thick. Let dry for at least 2 hours.
2. 2 Cut noodles into long strips, 1/2-inch to 1-inch wide.
3. 3 Bring beef broth to a boil over high heat. Drop noodles into boiling broth and cook until soft.

By Colette

Ingredients

• ✓ all-purpose flour
• potato
• egg
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes in a large saucepan and cover with 2 inches of salted water. Bring to a boil over high heat; reduce heat to medium-high and simmer, undisturbed, until tender but still firm, 25 to 30 minutes. Drain potatoes and place back in the pot to dry and cool slightly, 5 to 10 minutes.
3. 3 As soon as potatoes are cool enough to handle, peel potatoes by rubbing skins off with your hands. Pass peeled potatoes through a potato ricer into a large bowl (alternatively, mash until very smooth.) Let cool slightly, about 10 minutes.
4. 4 Fold in flour, egg, and salt until flour is incorporated and dough starts to hold together. Transfer dough to a lightly floured surface and gently knead once or twice until mostly smooth (do not overwork).
5. 5 Divide dough into 4 even portions. Roll and shape each portions of the dough into long "snakes," about ¾-inch in diameter.
6. 6 Cut snakes into about 1/2-inch long pieces. (Optional: Roll each piece against the tines of a fork or a gnocchi board to make light ridges.) Transfer shaped gnocchi to a single layer on a parchment-lined baking sheet dusted with flour.
7. 7 Bring a large pot of lightly salted water to a boil over high. Working in batches, drop in gnocchi and cook for 3 to 4 minutes or until gnocchi have risen to the top; transfer cooked gnocchi with a spider or slotted spoon to desired sauce.
8. 8 Serve and enjoy!

By Anna

Ingredients

• ✓ all-purpose flour
• mashed potato
• farina cereal
• egg
• egg yolk
• salt

Instructions

1. 1 Mix potatoes, flour, cereal, eggs, egg yolks, and salt together in a bowl using your hands until the mixture comes together into a workable dough. Roll dough into 4- to 5-inch long logs with the diameter of a quarter.
2. 2 Bring a large pot of water to a boil, add the dough logs, and cook until the dumplings float, about 15 minutes.

By NE mom

Ingredients

• ✓ all-purpose flour
• poblano chile pepper
• oil
• queso asadero

Instructions

1. 1 Stem, core, and seed peppers; discard stems, cores, and seeds.
2. 2 Heat a large, heavy-duty skillet over high heat. Add peppers; cook until blistered and blackened, flipping frequently until tender.
3. 3 Transfer peppers to a paper bag, fold top closed, and steam to loosen skin, about 3 minutes. Rinse peppers under cold water to remove as much skin as possible; set aside.
4. 4 Heat about ½ inch oil in a separate large heavy-duty skillet over medium-high heat.
5. 5 Insert 1 thick piece cheese into each pepper; secure opening with toothpicks. Coat peppers in flour.
6. 6 Lower peppers carefully into hot oil in the skillet, reduce heat to medium, and fry until cheese melts and coating is golden and firm, 3 to 5 minutes per side. Drain on a paper-towel-lined plate.

By Holly B

Ingredients

• ✓ all-purpose flour
• salt
• egg
• milk
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Stir flour and salt together in a large bowl. Add eggs, milk, and butter.
3. 3 Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
4. 4 On a floured surface, roll dough out to a thickness of 1/8 to 1/4 inch. Cut into desired lengths and shapes.
5. 5 Allow to air-dry before cooking, 10 to 15 minutes.
6. 6 Cook noodles in a large pot of salted boiling water until al dente, about 5 minutes.
7. 7 Serve and enjoy!

By Linda

Ingredients

• ✓ all-purpose flour
• water
• chicken drippings
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place flour in a medium bowl. Pour 2 to 3 tablespoons of water into the flour and whisk until combined and thick, but not pasty.
3. 3 Stir flour mixture and remaining water (or stock) into a roasting pan with drippings from roast chicken; whisk to combine and turn heat to medium. Cook, stirring constantly, until gravy is thickened and bubbly, adding more water (or stock) if needed. Season with salt and pepper.

By John

Ingredients

• ✓ all-purpose flour
• brown sugar
• oat
• cinnamon
• butter
• yam
• cranberry sauce
• marshmallow

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Mix the flour, brown sugar, oats, and cinnamon together in a bowl; cut the butter into the mixture until crumbled.
3. 3 Combine the yams and cranberries in a larger bowl. Stir 1 cup of the flour mixture into the yams and cranberries; pour the mixture into the bottom of an 8-inch square baking dish and top with the remaining flour mixture.
4. 4 Bake in the preheated oven for 25 minutes; top with the marshmallows and return to the oven until the marshmallows are browned, about 10 minutes more.

By sgr123

Ingredients

• ✓ all-purpose flour
• whole wheat pastry flour
• rolled oat
• white sugar
• baking powder
• baking soda
• kosher salt
• buttermilk
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (191 degrees C). Line a cookie sheet with parchment paper.
2. 2 Mix flours, rolled oats, sugar, baking powder, baking soda, and salt in a medium bowl. Mix buttermilk and melted butter together in a small bowl.
3. 3 Make a small well in the flour mixture and pour in the buttermilk-butter mixture. Stir together with a wooden spoon until well combined.
4. 4 Turn the dough out on a generously floured surface and knead into a smooth, round loaf. Place on the cookie sheet and cut a shallow X into the top of the dough.
5. 5 Bake in the preheated oven until top is golden brown, about 1 hour. Carefully tap the bottom of the loaf; it should sound hollow. Cool on a baking rack for at least 30 minutes before slicing.

By Smart Cookie

Ingredients

• ✓ all-purpose flour
• vegetable oil
• egg
• milk
• cornstarch
• zucchini
• seafood seasoning

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Whisk egg and milk together in a bowl; pour into a gallon-size resealable plastic bag. Whisk flour and cornstarch together in another bowl; pour into a separate gallon-size resealable plastic bag.
3. 3 Place zucchini spirals into milk mixture, seal the bag, and turn to coat spirals completely. Transfer zucchini to flour mixture, seal the bag, and shake gently to coat completely. Remove spirals from flour mixture and shake gently to remove any excess flour.
4. 4 Working in batches, cook zucchini spirals in the preheated oil until golden brown and cooked through, 2 to 4 minutes. Transfer zucchini to a paper towel-lined plate to drain. Sprinkle seafood seasoning over cooked zucchini spirals.

By SHORECOOK

Ingredients

• ✓ all-purpose flour
• oil
• cauliflower
• salt
• egg
• vegetable oil
• milk

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Toss cauliflower florets with salt in a bowl.
3. 3 Whisk egg and vegetable oil together in a separate bowl. Whisk in flour and milk until batter is smooth.
4. 4 Working in batches, drop cauliflower florets into batter; stir to coat.
5. 5 Working in batches, gently lower battered cauliflower into preheated oil; fry until florets rise to the top and float, 2 to 4 minutes. Carefully turn pieces over and continue frying until golden brown, about 2 minutes more. Use a slotted spoon to transfer fried cauliflower to a paper towel-lined plate.

By mnmoose5

Ingredients

• ✓ all-purpose flour
• butter
• salt
• milk
• cheddar cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms.
2. 2 Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese.
3. 3 Cook and stir until cheese is melted, about 1 to 2 minutes.

By Yoly

Ingredients

• ✓ all-purpose flour
• broccoli
• onion
• butter
• milk
• cream cheese
• cheddar cheese
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Place a steamer basket in a pot over boiling water, and steam the broccoli about 5 minutes, until tender. Place the onions in a separate pot with enough water to cover. Bring to a boil, and cook until tender. Arrange the broccoli and onions in the prepared dish.
3. 3 Melt the butter in a saucepan over medium heat, and stir in the flour until smooth. Blend in the milk until thickened. Blend in the cream cheese until melted. Pour the mixture over the broccoli and onions. Sprinkle with Cheddar cheese, and top with bread crumbs.
4. 4 Bake covered in the preheated oven 30 minutes. Remove cover, and continue baking 30 minutes, until lightly browned.

By CATH292

Ingredients

• ✓ all-purpose flour
• sweet potato
• egg
• brown sugar
• vanilla extract
• oil
• butter
• confectioners sugar

Instructions

1. 1 Place the shredded sweet potatoes into a colander and rinse with cold water; allow to dry.
2. 2 Whisk together the eggs, brown sugar, flour, and vanilla in a large bowl. Stir in the sweet potatoes; mix well. Form into small patties.
3. 3 Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry patties in batches until lightly browned, about 3 minutes per side. Spread with butter; sprinkle with powdered sugar and serve hot.

By Jeremy

Ingredients

• ✓ all-purpose flour
• potato
• onion
• garlic
• salt
• peppercorn
• egg
• olive oil

Instructions

1. 1 Place potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl. Fold the mixture together with a rubber spatula, breaking up any large potato chunks, until ingredients are evenly mixed.
2. 2 Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
3. 3 Form latke dough into 3-inch diameter balls and flatten into 1-inch thick rounds.
4. 4 Working in batches, place latkes in hot oil and cook until edges are golden brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.

By Bronson McKinley

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• white sugar
• oat
• butter
• applesauce
• white sugar
• egg
• lemon zest
• lemon juice
• sour cream
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with parchment paper liners.
2. 2 Stir sugar, flour, and oats together in a small bowl until combined. Work butter into the dry ingredients until it resembles damp sand. Set the topping aside while you prepare the muffin batter.
3. 3 Stir together applesauce, sugar, egg, and lemon zest in a large bowl. Add lemon juice and sour cream and stir until combined. Add flour, baking powder, and salt. Stir everything together until just combined.
4. 4 Spoon batter into the prepared muffin cups, filling each halfway. Sprinkle the topping on each muffin until completely covered.
5. 5 Bake in the preheated oven until a toothpick comes out clean, 20 to 25 minutes. Cool in the tin for about 10 minutes before serving.

By thedailygourmet

Ingredients

• ✓ all-purpose flour
• egg
• zucchini
• margarine
• salt
• pepper

Instructions

1. 1 Place beaten eggs in a bowl. Place flour on a dish. Dip zucchini in the eggs, then dredge in the flour to coat.
2. 2 Melt margarine in a large skillet over medium heat. Fry the coated zucchini slices in the margarine until lightly browned. Season with salt and pepper.

By DeAnna L

Ingredients

• ✓ all-purpose flour
• whole kernel corn
• white sugar
• butter
• salt
• pimento pepper
• egg
• green bell pepper
• processed cheese
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir corn, flour, sugar, butter, salt, pimento peppers, eggs, bell pepper, processed cheese, and milk together in a mixing bowl, respectively; pour into a 9x13-inch baking dish.
3. 3 Bake in preheated oven until the cheese is melted, about 45 minutes.

By TUBB

Ingredients

• ✓ all-purpose flour
• pan drippings
• milk
• water
• salt
• pepper

Instructions

1. 1 Immediately after removing roasted meat from its pan, drain off drippings, reserving 2 tablespoons in the pan.
2. 2 Sprinkle flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in water.
3. 3 Increase heat to medium-high; cook, stirring constantly, until gravy thickens, about 10 minutes. Season with salt and pepper.

By dlkg

Ingredients

• ✓ all-purpose flour
• baking soda
• baking powder
• salt
• sesame oil
• soy sauce
• club soda

Instructions

1. 1 Whisk flour, baking soda, baking powder, and salt together in a large bowl. Pour in sesame oil, soy sauce, and club soda; mix briefly until a loose, lumpy batter forms.

By Tukaussey