Type what you have

Ingredients

• ✓ flour
• vegetable oil
• baking powder
• milk powder
• salt
• water

Instructions

1. 1 Heat oil in a heavy skillet to 350 degrees F (175 degrees C).
2. 2 Sift flour, baking powder, powdered milk, and salt together into a large bowl. Pour water over flour mixture; stir until a sticky dough forms. Form dough into a ball using floured hands.
3. 3 Shape dough into 4 even-sized balls; flatten into 1/2-inch-thick patties, and make a small hole in the center of each patty.
4. 4 Fry dough in hot oil until golden, about 3 to 4 minutes per side. Drain on a paper towel-lined plate.

By maddy03

Ingredients

• ✓ flour
• active dry yeast
• milk
• butter
• white sugar
• salt
• egg
• orange juice
• confectioners' sugar
• orange juice

Instructions

1. 1 Combine 2 cups flour and yeast in the bowl of a stand mixer fitted with the paddle attachment.
2. 2 Combine milk, butter, sugar, and salt in a medium saucepan; heat and stir over medium-low heat until mixture is smooth and an instant-read thermometer reads between 90 degrees F (32 degrees C) and 100 degrees F (37 degrees C).
3. 3 Pour hot milk mixture into flour mixture; add eggs and beat on low speed for 30 seconds. Increase speed to high; beat 3 minutes. Add 1 cup flour and 3 tablespoons orange juice; mix on high speed for 3 minutes.
4. 4 Fit the mixer with the dough hook. Add remaining 2 ½ cups flour to the bowl; beat until flour is completely incorporated.
5. 5 Grease a large glass bowl; transfer dough to the greased bowl. Set dough aside to rise until doubled in volume, 1 to 2 hours.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Punch down dough; divide in half. Split each half into 3 equal pieces, roll each piece into a cylinder, and braid into two loaves, using 3 dough cylinders per loaf. Place loaves onto a baking sheet. Cover with a dish towel and set aside to rise for about 1 hour.
8. 8 Bake in the preheated oven until centers spring back when lightly pressed, 25 to 30 minutes.
9. 9 Stir confectioners' sugar and 1 tablespoon orange juice together in a small bowl; brush on tops of loaves.

By makokiller

Ingredients

• ✓ flour
• water
• active dry yeast
• active dry yeast
• sugar
• water
• lard
• salt
• all-purpose flour
• vegetable oil
• cornmeal

Instructions

1. 1 Combine 1/2 cup warm water, 1/2 cup flour, and 1/2 teaspoon yeast, in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate 8 hours to overnight.
2. 2 Place 1 package yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive and bubbling on the surface. Add lard and salt to bowl, then add 1 cup of the flour. Mix until incorporated and dough forms a sticky ball. Add the starter. Add all but 1/2 cup of the remaining flour and mix to incorporate.
3. 3 Knead dough on a lightly floured work surface until it comes together in a firm ball, adding up to 1/2 cup of the remaining flour as needed. Dough should be soft and supple with just a bit of tackiness on the surface.
4. 4 Place dough in a bowl and coat the surface with vegetable oil. Cover the bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.
5. 5 Line two rimmed baking sheets with parchment paper and sprinkle with cornmeal.
6. 6 Transfer dough to a lightly floured surface. Lightly press dough into a rectangle with lightly floured hands. Divide dough in half and shape each half into a rectangle about 12 inches long and 1/2 inch thick. Starting at the long ends, tightly roll dough to form two skinny loaves. Slightly flatten the tops. Transfer loaves to a prepared baking sheet and dust with flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of loaves with a sharp knife or razor. Lightly mist loaves with water.
8. 8 Bake in the preheated oven, one pan on the lower rack and one on the higher rack, for 10 minutes. Switch pan positions and continue to bake until loaves are golden brown, 10 to 15 minutes longer.
9. 9 Transfer loaves to cooling rack and let cool to room temperature before slicing.

By John Mitzewich

Ingredients

• ✓ flour
• cooking spray
• all-purpose flour
• sugar
• semisweet chocolate chip
• baking powder
• salt
• ricotta cheese
• egg
• milk
• vanilla extract
• canola oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 18 cups of a muffin tin with nonstick cooking spray that contains flour.
2. 2 Mix flour, sugar, chocolate chips, baking powder, and salt together in a large bowl.
3. 3 Place ricotta cheese in a bowl and add eggs, 1 at a time, beating well after each addition. Whisk in milk and vanilla extract until blended.
4. 4 Fold cheese mixture and canola oil into flour mixture until just blended. Spoon batter evenly into the prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 22 to 25 minutes. Remove muffins from the pan immediately and let cool on a wire rack.

By HOOKEDONJESUS

Ingredients

• ✓ flour
• cooking spray
• plum
• sugar
• margarine
• vanilla extract
• egg
• all-purpose flour
• salt
• baking soda
• yogurt
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
2. 2 Sprinkle plums with 1 tablespoon of flour in a medium bowl; toss to coat. Set aside.
3. 3 Beat white sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy; beat in eggs. Sift 1 1/2 cups flour, salt, and baking soda into a separate bowl. Stir into sugar-egg mixture, alternating with yogurt until smooth. Fold in plums. Pour batter into the prepared loaf pan. Sprinkle brown sugar on top.
4. 4 Bake in the preheated oven until a toothpick inserted into center of loaf comes out clean, 45 to 50 minutes. Remove from oven; let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

By 3dogsinthekitchen

Ingredients

• ✓ flour
• baking soda
• baking powder
• salt
• brown sugar
• buttermilk
• vegetable oil
• egg
• vanilla extract
• rhubarb
• walnut
• white sugar
• butter
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with paper cups.
2. 2 To make the rhubarb muffins: Stir flour, baking soda, baking powder, and salt together in a medium bowl. Beat brown sugar, buttermilk, oil, egg, and vanilla in a separate bowl with an electric mixer until smooth. Pour in dry ingredients and mix by hand just until blended. Stir in rhubarb and chopped walnuts. Spoon batter into the prepared cups, filling almost to the top.
3. 3 To make the streusel topping: Stir sugar, melted butter, and cinnamon together in a small bowl; sprinkle about 1 teaspoon streusel on top of each muffin.
4. 4 Bake in the preheated oven until muffin tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 10 minutes, then serve warm or transfer to a wire rack to cool completely.

By charliebabe

Ingredients

• ✓ flour
• brown sugar
• butter
• sugar
• margarine
• egg
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• zucchini
• cranberry
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with liners.
2. 2 Mix flour and brown sugar together in a medium bowl. Cut in butter until mixture forms coarse crumbs. Set topping aside.
3. 3 Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla.
4. 4 Mix flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into butter mixture. Fold in zucchini, cranberries, and walnuts. Spoon batter into the prepared muffin cups, filling almost to top. Sprinkle topping over each muffin.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

By SHORECOOK

Ingredients

• ✓ flour
• cream cheese
• white sugar
• egg
• orange zest
• all-purpose flour
• baking soda
• salt
• cinnamon
• clove
• pumpkin pie spice
• pumpkin puree
• vegetable oil
• egg
• white sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
2. 2 Combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest in a medium bowl; beat until smooth. Set aside.
3. 3 Sift together 1 ⅔ cups flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice; set aside.
4. 4 Place pumpkin, vegetable oil, 2 eggs and 1 ½ cups sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired.
5. 5 Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
6. 6 Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 to 70 minutes. Cool bread in pans briefly before removing to a wire rack to cool completely.

By Tina Andre' Fox

Ingredients

• ✓ flour
• all-purpose flour
• powdered milk
• instant yeast
• white sugar
• salt
• butter
• water
• vegetable oil
• water
• white sugar
• sesame seed

Instructions

1. 1 Whisk flour, powdered milk, yeast, sugar, and salt together in a large bowl. Add butter and mix with your hands until mixture resembles coarse crumbs.
2. 2 Gradually add water to flour mixture, using your hands to mix 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.
3. 3 Lightly oil a large bowl with vegetable oil. Place dough in the bowl and turn to coat with oil. Cover with a towel or plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Gently punch down dough. Divide dough into 12 equal pieces and form into balls. Cover with a light cloth and let rest 15 to 20 minutes. Dough may expand, but it's okay if it does not.
5. 5 Place a ball of dough on a lightly floured surface and press with the palm of your hand. Bring two opposite sides of dough together and pinch. Repeat with remaining opposite sides. Pull and press dough to form a flat, elongated diamond-like shape. Place on a lightly greased baking sheet. Repeat with remaining dough. Cover with a cloth and let rest at least 10 minutes.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 Mix water, flour, and sugar for paste in a small bowl. Brush over flatbreads and sprinkle with sesame seeds.
8. 8 Bake flatbreads in the preheated oven in batches until golden brown, 7 to 10 minutes.

By Saleha Anwar

Ingredients

• ✓ flour
• oregano
• salt
• garlic powder
• onion powder
• herb seasoning
• black pepper
• cayenne pepper
• ground lamb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, oregano, salt, garlic powder, onion powder, Italian seasoning, black pepper, and cayenne pepper in a large bowl. Add ground lamb and knead until thoroughly mixed together, about 3 minutes.
3. 3 Shape seasoned lamb mixture and place into a loaf pan; set on top of a baking sheet.
4. 4 Bake in the preheated oven, turning halfway to ensure even browning, for about 1 hour and 20 minutes.
5. 5 Wrap loaf in aluminum foil and let rest for about 10 minutes. Slice as thinly as possible to make doner kebab pieces.

By wakeylass

Ingredients

• ✓ flour
• olive oil
• onion
• fava bean
• water
• water
• lemon juice
• white sugar
• salt
• dill

Instructions

1. 1 Heat oil in a skillet over medium heat. Add onions; cook and stir until fragrant, about 1 minute. Toss in fava beans and cook until slightly tender, about 2 minutes.
2. 2 Mix 2 tablespoons water and flour together in a bowl; pour into the fava bean mixture. Add 1 cup water, lemon juice, sugar, and salt. Cover and bring to a boil. Reduce heat to low and simmer until fava beans are very tender, about 5 minutes.
3. 3 Stir dill into the fava bean mixture; continue simmering until flavors are combined, about 2 minutes. Let cool to room temperature.

By Pascale Huntsinger

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
• greek yogurt
• black pepper
• salt
• spinach
• linguine pasta
• lentil
• mint
• cilantro
• parsley
• scallion
• vegetable stock
• turmeric
• garlic
• yellow onion
• mint
• red onion
• olive oil
• kidney bean
• chickpea

Instructions

1. 1 Place chickpeas and kidney beans into a large container; cover with several inches of cool water. Let stand 8 hours to overnight; drain.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.
3. 3 Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
4. 4 Stir scallions, parsley, cilantro, mint, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.
5. 5 Stir 1/2 of the spinach into the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
6. 6 Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.
7. 7 Serve soup with yogurt and fried red onions.

By AlliePeacock

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

Ingredients

• ✓ flour
• turkey gravy mix
• water
• turkey pan drippings
• turkey giblet

Instructions

1. 1 Whisk flour and gravy mix together in a large saucepan. Gradually whisk in water and pan drippings until smooth. Stir in giblets.
2. 2 Cook, stirring frequently, over medium-high heat until gravy comes to a boil. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 5 minutes.
3. 3 Remove from the heat and serve. Gravy will continue to thicken as it stands.

By Allrecipes Member

Ingredients

• ✓ flour
• white sugar
• salt
• shortening
• butter
• ice water

Instructions

1. 1 Pour flour, sugar, and salt together in a food processor and pulse to combine.
2. 2 Sprinkle shortening chunks over the flour mixture. Pulse in the food processor until mixture has a sandy texture, 3 to 5 one-second pulses.
3. 3 Scatter butter pieces over the top of the flour mixture. Pulse in the food processor until butter is the size of small peas, 10 to 15 one-second pulses.
4. 4 Sprinkle water over the top of the butter-flour mixture. Pulse until mixture just starts to come together, adding water 1 tablespoon at a time if necessary. Turn dough out into a bowl. Gently squeeze dough together with your hands to form a ball; the dough should hold together but also still be slightly crumbly. Divide dough into two balls and wrap with plastic wrap. Use a rolling pin to flatten the ball into a disc. Refrigerate until well chilled, at least 2 hours.

By jennifermo

Ingredients

• ✓ flour
• white sugar
• mustard powder
• milk
• egg yolk
• tarragon vinegar

Instructions

1. 1 In a small bowl, mix together the flour, sugar and mustard powder until evenly blended. Whisk together the milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar. Whisking constantly, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened.

By Laurie Keaton

Ingredients

• ✓ flour
• milk
• vegetable shortening
• sugar
• vanilla extract

Instructions

1. 1 Cook the milk and flour in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until thickened, about 5 minutes. Place the mixture in the refrigerator until chilled.
2. 2 Combine the vegetable shortening, sugar, and vanilla extract with an electric mixer until well blended. Beat the chilled milk mixture into the shortening mixture until fluffy.

By Carri Smith

Ingredients

• ✓ flour
• egg
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt.
3. 3 Gently beat eggs using a fork, incorporating surrounding flour, until mixture is runny. Bring remaining flour into the mixture using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
4. 4 Knead dough with your hands by flattening, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
5. 5 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
6. 6 Divide dough into 3 equal portions. Take one piece and flatten it a bit with your hands. Dust a work surface with flour and roll dough out using a rolling pin 5 to 6 times. Turn dough 45 degrees and roll out again, 5 to 6 times. Keep rolling and turning in the same way until dough is evenly very thin. When you hold up the dough, you should be able to see your fingers through it.
7. 7 Cut pasta dough into rectangular sheets to fit your baking dish using a pastry wheel or a knife. Transfer lasagna sheets to a floured kitchen towel and let air-dry for about 30 minutes before assembling.

By Alemarsi

Ingredients

• ✓ flour
• egg
• salt
• water

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center; add eggs and salt. Gently beat eggs with a fork, incorporating surrounding flour, until batter is runny. Bring remaining flour into batter using a bench scraper until dough forms a ball. Add water, 1 tablespoon at a time, if dough feels too stiff.
2. 2 Knead dough by flattening the ball, stretching, 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 Dust work surface with flour. Divide dough into 3 equal portions. Flatten 1 piece, then roll 5 to 6 times with a rolling pin. Turn dough 45 degrees and roll 5 to 6 times more. Continue rolling and turning until dough is 1/16-inch thick.
5. 5 Cut dough into manageable, narrow sheets. Dust generously with flour and roll loosely into logs. Slice logs into 1/4-inch thick strips. Unroll strips and toss generously in flour. Let tagliatelle air-dry, about 30 minutes.
6. 6 Bring a large pot of salted water to a boil. Add tagliatelle and cook until tender yet still firm to the bite, 3 to 5 minutes. Drain.

By Alemarsi

Ingredients

• ✓ flour
• chili powder
• onion powder
• oregano
• salt
• vegetable oil
• water

Instructions

1. 1 Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl.
2. 2 Heat oil in a large saucepan over low heat. Whisk flour mixture into hot oil until smooth. Pour water into mixture in small amounts and whisk to incorporate smoothly between additions. Bring the gravy to a simmer for 5 minutes. Remove from heat and cool 10 minutes.

By tpf2005

Ingredients

• ✓ flour
• cornmeal
• white sugar
• baking soda
• salt
• yogurt
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking pan.
2. 2 Whisk flour, cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in yogurt and eggs until just combined; do not overmix. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until the center springs back when lightly pressed, 20 to 25 minutes.

By Maria

Ingredients

• ✓ flour
• egg
• milk
• cheddar cheese
• green chile

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate.
2. 2 Whisk eggs in a large bowl. Stir in milk and flour, then mix in green chiles and cheese. Pour into the prepared pie plate.
3. 3 Bake in the preheated oven until center is set, about 35 minutes.

By Nancy Scoggins Keithley

Ingredients

• ✓ flour
• chicken drumstick
• egg product
• water
• potato chip

Instructions

1. 1 Preheat oven to 375 degrees F. Spray baking sheet with nonstick cooking spray.
2. 2 Place flour in large resealable plastic bag. Blend egg product and water in small shallow dish. Place crushed potato chips in separate shallow dish.
3. 3 Add drumsticks to flour in bag; shake to coat evenly. One at a time, dip drumsticks in egg mixture; coat evenly with potato chips and place on baking sheet.
4. 4 Bake 30 to 35 minutes or until chicken reaches an internal temperature of 180 degrees F.

By Tyson Chicken

Ingredients

• ✓ flour
• egg
• sugar
• sugar
• lemon
• butter
• butter
• baking powder

Instructions

1. 1 Put the flour in a mixing bowl. Make a well in the center. Add eggs, 3/4 cups plus 2 tablespoons sugar, and lemon zest. Mix by hand, working in circles, pulling in the flour little-by-little until all the ingredients are incorporated into a dough.
2. 2 Add 1 stick plus 5 tablespoons cubed cold butter and baking powder. Quickly work the dough with your hands until a smooth ball is formed.
3. 3 Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling out.

By Buckwheat Queen

Ingredients

• ✓ flour
• cheddar cheese
• heavy cream
• bacon
• mayonnaise
• milk

Instructions

1. 1 In a medium saucepan over low heat, whisk together the cheese, flour and cream until melted and sauce-like. Remove from heat and cool.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. 3 In a medium bowl, whisk together cooled cheese sauce, bacon, mayonnaise and milk until evenly blended. Serve over fresh salads.

By Sara