Type what you have

Ingredients

• ✓ flour
• poblano pepper
• chicken broth
• salt
• pepper
• nutmeg
• milk
• margarine

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Place poblanos on a baking sheet and place in the oven. Allow skin to blacken and blister, turning chile peppers until all sides are done. Transfer them to a paper bag and seal for about 15 to 20 minutes. Remove from the bag and peel the skins off under running water. Remove stems and seeds.
3. 3 In a blender, combine poblanos, broth, salt, pepper, and nutmeg. Blend until smooth.
4. 4 In a small saucepan over medium heat, warm milk and set aside.
5. 5 In another saucepan over medium heat, melt butter or margarine, add flour and stir well. Add warmed milk and stir until well blended. Add poblano mixture and mix well. Reduce heat to low and simmer for 30 minutes.

By MARBALET

Ingredients

• ✓ flour
• butter
• half and half
• vegetable broth
• carrot
• parsley
• basil
• red pepper flake
• salt
• black pepper

Instructions

1. 1 Steam carrots until tender.
2. 2 In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
3. 3 In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.

By Tricia

Ingredients

• ✓ flour
• margarine
• onion
• garlic
• heavy cream
• peanut butter
• peanut
• chicken broth
• salt
• pepper

Instructions

1. 1 In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.

By Michelle Chen

Ingredients

• ✓ flour
• butter
• mushroom
• sherry
• chicken broth
• milk
• spinach
• green onion
• nutmeg
• salt
• pepper
• shrimp

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
2. 2 Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.

By SunnyByrd

Ingredients

• ✓ flour
• vegetable oil
• beef chuck
• tomato
• green chili
• serrano chile
• yellow onion
• beer
• water
• cumin
• cilantro
• salt
• pepper

Instructions

1. 1 Heat oil in a heavy bottomed pan over medium high heat. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary. Add tomatoes, green chilies, serrano chiles, onions, beer, water, cumin, salt, and pepper. Cover and simmer for 2 hours. Add chopped cilantro, and simmer 1 hour longer.

By AIMEE359

Ingredients

• ✓ flour
• butter
• onion
• jerusalem artichoke
• potato
• brandy
• chicken broth
• heavy cream
• salt
• pepper
• parsley

Instructions

1. 1 Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
2. 2 Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
3. 3 Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.

By Michelle Chen

Ingredients

• ✓ flour
• butter
• garlic
• onion
• morel mushroom
• chicken soup base
• water
• heavy cream
• thyme
• salt
• black pepper

Instructions

1. 1 Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
2. 2 Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.

By Jennifer F

Ingredients

• ✓ flour
• butter
• onion
• butter
• milk
• chicken stock
• broccoli floret
• carrot
• celery
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Set aside.
3. 3 Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
4. 4 Gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer.
5. 5 Cook until mixture is thickened, about 15 to 20 minutes.
6. 6 Add broccoli, carrots, celery, and sautéed onion; simmer until all the vegetables are tender, about 10 to 15 minutes.
7. 7 Stir in Cheddar cheese until melted; season with salt and pepper to taste before serving.

By gildawen

Ingredients

• ✓ flour
• pepper
• salt
• cayenne pepper hot sauce
• lemon juice
• milk
• cornstarch
• sour cream
• water
• beef bouillon
• rotisserie chicken
• button mushroom
• salt
• green onion
• nutmeg
• tarragon
• butter

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add tarragon, nutmeg, green onions, and salt. Cook until the green onions soften, about 4 minutes. Add mushrooms and continue cooking until tender, about 5 minutes more. Fold in chicken and continue to cook until just heated through, about 1 minute. Sprinkle flour over mixture, stirring until completely absorbed into mixture, 3 to 4 minutes.
2. 2 Dissolve bouillon cubes in hot water. Add to the skillet about 1/2 cup at a time, stirring to dissolve any clumps of flour between batches. Increase heat and bring mixture to a boil. Lower heat to medium. Add sour cream and stir until well combined. .
3. 3 Dissolve cornstarch into cold milk, then stir into soup. Increase the heat to medium-high and cook until soup begins to bubble, but not boil. Lower heat to medium, add lemon juice, hot sauce, and salt and pepper to taste. Serve hot.

By Katie Davis

Ingredients

• ✓ flour
• popcorn
• cheddar cheese
• hot pepper sauce
• mustard
• worcestershire sauce
• mustard
• half and half
• milk
• chicken broth
• beer
• butter
• cayenne pepper
• black pepper
• salt
• garlic
• celery
• onion
• carrot
• bacon

Instructions

1. 1 Gather all ingredients.
2. 2 Heat bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate, reserving drippings.
3. 3 Add carrots, onion, and celery to drippings and increase heat to medium-high. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in garlic, salt, pepper, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.
4. 4 Add butter and cook, stirring constantly, until melted. Add flour and cook, stirring constantly, until lightly browned, about 2 minutes.
5. 5 Stir in beer, and cook, stirring occasionally, until thickened, about 2 minutes.
6. 6 Stir in broth and half-and-half; bring to a boil. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, just until mixture lightly coats the back of a spoon, 12 to 15 minutes.
7. 7 Stir in Dijon, Worcestershire, dry mustard, and hot sauce until fully incorporated. Remove from heat.
8. 8 Add cheese, 1/2 cup at a time, stirring constantly until melted before adding more.
9. 9 Serve hot, topped with popcorn and reserved bacon.

By SAVVYHOSTESS

Ingredients

• ✓ flour
• lemon
• cayenne pepper
• vermicelli
• parsley
• cilantro
• water
• green lentil
• chickpea
• water
• celery
• tomato
• chicken broth
• tomato paste
• garlic
• cinnamon
• black pepper
• ginger
• cumin
• coriander
• paprika
• kosher salt
• yellow onion
• lamb shoulder
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.
3. 3 Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.
4. 4 Add tomato paste and cook and stir for about 1 minute.
5. 5 Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.
6. 6 Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
7. 7 Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.
8. 8 Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.
9. 9 Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.
10. 10 Stir in vermicelli pasta and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.
11. 11 Serve immediately with a drizzle of olive oil.

By John Mitzewich

Ingredients

• ✓ flour
• butter
• white sugar
• apple
• pie crust

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Coat a heavy-bottomed 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
3. 3 Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
4. 4 Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
5. 5 Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
6. 6 Place crust on top of apples and tuck in edges around apples.
7. 7 Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

By John Mitzewich

Ingredients

• ✓ flour
• white sugar
• butter
• almond meal
• egg
• vanilla extract
• almond extract

Instructions

1. 1 Beat butter and sugar until creamy. Add almond meal, egg, flour, vanilla extract, and almond extract. Stir until smooth and no traces of flour remain.
2. 2 Use at once or fill in an airtight container and refrigerate to use the same day.

By nch

Ingredients

• ✓ flour
• pie crust
• peach
• sugar
• egg
• butter
• cinnamon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Press crust into a 9-inch pie plate; fill with peaches. Combine sugar, egg, flour, butter, and cinnamon in a bowl; sprinkle evenly over peaches.
3. 3 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until filling is bubbling and crust is lightly brown, 40 to 45 minutes more.

By BugNBear

Ingredients

• ✓ flour
• butter
• salt
• pepper
• milk
• egg
• white bread
• paprika

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Whisk in flour and stir, constantly, until the mixture becomes paste-like, about 3 minutes. Gradually whisk in milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook, stirring occasionally, until thickened, 5 to 10 minutes more. Season with salt and pepper.
2. 2 Separate the hard-cooked egg whites from the yolks. Roughly chop whites and stir into sauce. Press egg yolks through a mesh strainer and set aside.
3. 3 Place a slice of toast on a plate; ladle 1/2 cup sauce over top. Garnish with egg yolks and a sprinkle of paprika.

By danaferre

Ingredients

• ✓ flour
• yukon gold potato
• water
• butter
• kosher salt
• egg
• cayenne pepper
• nutmeg

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 15 minutes. Drain and mash. Set aside.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
3. 3 Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
4. 4 Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
5. 5 Scoop potato dough into the greased muffin cups.
6. 6 Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.

By John Mitzewich

Ingredients

• ✓ flour
• pie pastry
• bacon
• onion
• swiss cheese
• milk
• egg
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place pie pastry into a 9-inch pie pan; line with a double layer of aluminum foil and a layer of pie weights or dried beans.
3. 3 Bake in the preheated oven until golden on the edges, about 8 minutes. Carefully remove the foil and weights; continue baking until crust is set and dry, about 5 minutes more. Remove from the oven and reduce the temperature to 325 degrees F (165 degrees C).
4. 4 While the crust is baking, cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate and crumble when cool enough to handle. Drain all but 2 tablespoons drippings from the skillet.
5. 5 Add onion to drippings in the skillet; cook and stir over medium heat until tender, about 5 minutes. Use a slotted spoon and transfer to a bowl.
6. 6 Toss Swiss cheese and flour together in a small bowl. Whisk milk, eggs, and salt together in a large bowl, then stir in bacon and onion.
7. 7 Mix in cheese mixture until well combined, then pour into pie crust.
8. 8 Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 10 minutes before serving.

By Lynn

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
• 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
• butter
• milk
• white sugar
• salt
• egg
• vanilla extract
• cherry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
2. 2 Whisk milk, ⅓ cup sugar, flour, and salt together in a mixing bowl to blend and break up any lumps. Whisk in eggs and vanilla until custard is well blended. Spoon about ½ custard into the prepared baking dish.
3. 3 Bake in the preheated oven until set, about 12 minutes. Remove from oven. Scatter cherries evenly on top of set custard; sprinkle with remaining ⅓ cup sugar. Spoon in remaining ½ custard, trying to avoid rearranging cherries.
4. 4 Bake in the preheated oven until puffed and browned, about 45 minutes. Cool until just warm; serve warm.

By John Mitzewich

Ingredients

• ✓ flour
• pie crust
• bacon
• onion
• milk
• egg
• salt
• swiss cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Line deep-dish pie crust with a double layer of aluminum foil. Bake in the preheated oven on a baking sheet for 8 minutes. Remove foil and continue baking until crust is lightly golden, 4 to 5 minutes. Reduce oven temperature to 325 degrees F (165 degrees C).
3. 3 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, crumble, and set aside. Reserve 2 tablespoons bacon grease in the skillet.
4. 4 Cook and stir onion in reserved grease in the skillet over medium heat until tender; drain and set aside.
5. 5 Mix milk, eggs, and salt in a large bowl. Stir in bacon and onion. Toss Swiss cheese and flour together in a medium bowl; add to egg mixture and stir well. Pour into par-baked crust.
6. 6 Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Cover edges of crust with foil if they begin to get too brown. Let quiche cool for 10 minutes before serving.

By Lynn

Ingredients

• ✓ flour
• butter
• pork tenderloin
• onion
• sweet apple
• chicken stock
• apple cider
• salt
• pepper
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in an oven-proof skillet over medium heat. Sear tenderloin in melted butter, then transfer to a plate.
3. 3 Add onions to the skillet; cook and stir for 2 to 3 minutes. Stir in apple and cook until golden brown. Stir in flour and cook for about 30 seconds.
4. 4 Whisk chicken stock and hard cider together in a bowl; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan. Return tenderloin to the skillet; season with salt and pepper.
5. 5 Cover the skillet, transfer to the preheated oven, and bake until is pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Transfer tenderloin to a cutting board, and cut into 1 1/2-inch slices.
7. 7 Place onions, apples, and all liquid from the skillet into a blender or food processor; pulse until smooth. Return sauce to the pan, and reheat over medium-low. Stir in cream and heat until warm.
8. 8 Spoon sauce over sliced tenderloin to serve.

By Tiffany Curtis

Ingredients

• ✓ flour
• pork tenderloin
• tarragon
• garlic powder
• butter
• white wine
• chicken bouillon granules
• mustard
• heavy cream
• almond
• green onion

Instructions

1. 1 With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.
2. 2 Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.
3. 3 Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve.

By Diana N

Ingredients

• ✓ flour
• escargot
• butter
• garlic
• mushroom
• white wine
• cream
• tarragon
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
2. 2 Place escargots in a small bowl and cover with cold water. Let sit for 5 minutes to remove any canned flavor they may have. Drain escargots and pat dry with a paper towel.
3. 3 Melt butter with garlic in a large skillet over medium-high heat. Add escargots and mushroom caps; cook and stir until mushroom caps begin to soften, about 5 minutes.
4. 4 Whisk together wine, cream, flour, tarragon, and pepper in a small bowl until well combined. Pour into the skillet and bring to a boil. Cook, stirring occasionally, until sauce thickens, about 10 minutes. Remove from the heat.
5. 5 Place mushroom caps into the prepared baking dish, with the tops facing down. Spoon an escargot into each mushroom cap. Pour sauce from the skillet over mushroom caps, then sprinkle grated Parmesan cheese over top.
6. 6 Bake in the preheated oven until cheese has turned golden brown, 10 to 15 minutes.

By CraZee A

Ingredients

• ✓ flour
• duck breast
• salt
• chicken broth
• orange liqueur
• sherry vinegar
• orange marmalade
• orange zest
• cayenne pepper
• duck fat
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
3. 3 Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
4. 4 Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
5. 5 Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck, skin side down, in the skillet and cook until fat renders and skin is crisp, about 6 minutes.
6. 6 Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
7. 7 Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
8. 8 Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top. Garnish with thin strips of orange zest.
9. 9 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ flour
• bacon
• onion
• salt
• black pepper
• milk
• heavy cream
• egg
• nutmeg
• pie crust

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.
3. 3 Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes.
4. 4 Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg.
5. 5 Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.

By QuebecGirl

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
• egg
• egg yolk
• milk
• vanilla extract
• salt
• brown sugar
• pie crust
• whipping cream
• heavy cream

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Whisk the eggs and the egg yolk in a bowl until frothy. Add the milk and vanilla; beat well. Slowly stir in the flour, salt, and brown sugar. Pour the mixture into the pie crust.
3. 3 Whisk together the light whipping cream and the heavy cream in a separate bowl; chill in refrigerator.
4. 4 Bake the pie in the preheated oven for 10 minutes. Lower the temperature setting to 350 degrees F (175 degrees C). Bake until the center is set, another 35 to 45 minutes. Allow to cool on a rack. Serve at room temperature on a plate in a pool of the chilled cream mixture.

By CTREYNARD

Ingredients

• ✓ flour
• butter
• white sugar
• dark chocolate
• butter
• milk
• salt
• cayenne pepper
• egg yolk
• egg white
• cream of tartar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Lightly brush bottom and sides (up to the rim) of two 5-ounce ramekins with 1 teaspoon melted butter. Add 1 tablespoon white sugar to each ramekin; rotate until sugar completely coats inside ramekins, then tip to discard excess sugar.
3. 3 Pour 3 cups hot water into a pot set over low heat. Place chocolate pieces in a metal bowl; set the bowl over the pot of water until chocolate melts. Do not let the bowl touch the water and do not let the water simmer or boil.
4. 4 Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Whisk in flour until incorporated and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 to 3 minutes. Remove from the heat.
5. 5 Add milk mixture to melted chocolate; mix in salt and cayenne pepper until thoroughly combined. Add egg yolk; mix to combine. Leave the bowl above the hot (not simmering) water to keep chocolate warm while whipping egg whites.
6. 6 Whisk egg whites and cream of tartar in a bowl until mixture begins to thicken; a drizzle from the whisk should stay on the surface for one second before disappearing into the mixture.
7. 7 Whisk in 1 teaspoon sugar for 15 seconds. Repeat twice more until all remaining sugar added; continue whisking until mixture holds soft peaks and has a consistency of shaving cream, 3 to 5 minutes.
8. 8 Mix a little less than ½ egg white mixture into chocolate mixture until thoroughly incorporated, 1 to 2 minutes. Gently fold in remaining egg white mixture with a spatula until no white remains. Divide batter between the prepared ramekins; place on the prepared baking sheet.
9. 9 Bake in the preheated oven until soufflés have puffed and risen above tops of rims, 12 to 15 minutes.
10. 10 Enjoy!

By John Mitzewich

Ingredients

• ✓ flour
• egg white
• vanilla extract
• salt
• white sugar
• egg yolk
• walnut
• confectioners' sugar
• heavy cream
• white sugar
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line the bottom and sides of a 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
2. 2 Beat egg whites, vanilla extract, and salt using an electric mixer in a mixing bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until combined.
3. 3 Beat egg yolks in a separate bowl using an electric mixer until thick and lemon-colored. Fold into egg white mixture. Fold in flour and chopped walnuts carefully until combined. Spread batter into the prepared jelly roll pan.
4. 4 Bake in the preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 12 minutes.
5. 5 Remove from the oven and let cool for 5 minutes. Loosen sides of cake; turn out onto a towel sprinkled with sifted confectioners' sugar. Peel off wax paper and let cool to lukewarm, 5 to 10 minutes.
6. 6 Roll cake and towel together starting at the narrow end. Let cool completely on a wire rack, 15 to 20 minutes.
7. 7 While cake cools, beat cold heavy cream and 1 tablespoon white sugar together in a mixing bowl using an electric mixer just until stiff peaks form.
8. 8 Unroll cake and spread with whipped cream, reserving some for topping. Re-roll cake and let chill in the refrigerator for at least 30 minutes. Top with dollops of whipped cream and walnut halves. Slice and serve.

By Calamity Anne