Type what you have

Ingredients

• ✓ salt
• milk
• white sugar
• active dry yeast
• bread flour
• vegetable oil
• bread crumb

Instructions

1. 1 Combine milk, 2 teaspoons sugar, and yeast in a large bowl; stir until sugar and yeast are fully dissolved, about 5 minutes.
2. 2 Mix remaining sugar, flour, and salt together in a large bowl. Pour in milk mixture and vegetable oil. Mix until dough comes together.
3. 3 Turn dough out onto a flat work surface. Knead until smooth. Shape into a ball and return to the bowl. Cover with a damp cloth and let rise until doubled, at least 1 hour.
4. 4 Divide dough into 4 equal portions using a bench knife. Roll each portion into a log; slice diagonally into 1-inch pieces.
5. 5 Pour bread crumbs onto a large plate. Roll each piece of dough in bread crumbs and place on a baking sheet lined with parchment paper. Let rise until puffy, 30 to 45 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake in the preheated oven until golden brown, 15 to 20 minutes.

By ninima

Ingredients

• ✓ salt
• milk
• butter
• egg
• bread flour
• purple yam powder
• bread machine yeast
• bread crumb

Instructions

1. 1 Pour milk into a microwave-safe bowl. Heat in the microwave until warm, about 1 minute.
2. 2 Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds.
3. 3 Place eggs in a bowl; cover with warm water for 1 minute. Drain and crack into a bowl; beat lightly with a fork.
4. 4 Place warm milk, melted butter, beaten eggs, salt, bread flour, purple yam powder, and bread machine yeast into a bread machine in the order listed. Run "Dough" cycle.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Transfer dough to a greased bowl. Deflate dough with your fist. Cut into 24 equal pieces. Roll each piece into a ball.
7. 7 Pour bread crumbs into a shallow plate; roll balls of dough in bread crumbs until coated. Arrange close together, slightly touching, in an ungreased baking pan.
8. 8 Bake in the preheated oven until tops are golden brown, about 15 minutes.

By Ruby Hernandez

Ingredients

• ✓ salt
• active dry yeast
• water
• sugar
• white sugar
• vegetable oil
• all-purpose flour
• bread crumb

Instructions

1. 1 Pour yeast into water. Add 1 teaspoon sugar and set aside to soften, about 7 minutes.
2. 2 Mix 1/4 cup sugar, oil, and salt together in a bowl. Add softened yeast mixture and 1/2 of the flour. Mix well. Add remaining flour little by little, mixing constantly, until dough does not stick to the sides of the mixing bowl.
3. 3 Transfer dough to a lightly floured work surface and knead until smooth. Form into a ball and place in a lightly greased bowl. Brush surface of dough with more vegetable oil and cover with a damp cloth. Let rise in a warm place until doubled in size, about 2 hours.
4. 4 Punch dough down and roll into 2-inch rounds. Cover rolls with 1/2 of the fine bread crumbs and let rise again, 15 to 20 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Cut rounds into 1 1/2-inch pieces and arrange on a slightly greased baking sheet, cut-side up. Sprinkle with remaining bread crumbs and let rise until doubled in size, about 30 minutes more.
7. 7 Bake in the preheated oven until slightly brown, 20 to 25 minutes.

By TKDmom

Ingredients

• ✓ salt
• all-purpose flour
• sugar
• cinnamon
• baking soda
• vegetable oil
• egg
• mango
• raisin
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans. Set aside.
2. 2 Whisk flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Beat oil and eggs together in a separate bowl until well combined; stir into flour mixture. Fold in mangoes, raisins, and lemon juice. Divide batter between the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour.

By Chinky Viola

Ingredients

• ✓ salt
• white sugar
• oregano
• black pepper
• curing salt
• ginger
• ground pork
• pork back fat
• garlic
• white vinegar
• hog casing

Instructions

1. 1 Stir sugar, salt, oregano, black pepper, curing salt, and ginger together in a small bowl until combined; set aside.
2. 2 Combine ground pork, ground pork fat, and garlic in a large bowl; sprinkle with sugar mixture. Pour in vinegar; mix thoroughly.
3. 3 Rinse hog casing very well until all salt or brine is gone; tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the pork sausage mixture, twisting the filled casing every 2 1/2 to 4 inches to form links. Once all sausage mixture has been used, tie a knot at the end of the last link.
4. 4 Tie ends of each sausage link tightly using fine cotton kitchen twine, then cut between each link to separate. Transfer links to a glass or plastic container. Cover; allow to mature in the refrigerator for 4 days, after which point they may be frozen.
5. 5 To cook longanisa, fill a skillet with 1/2 to 3/4 inches water; add thawed sausage links. Simmer over medium-high heat until water evaporates, about 20 minutes. Uncover, and allow sausages to fry in their own fat until golden brown, about 8 minutes more.

By Eugenio Vincenzo

Ingredients

• ✓ salt
• olive oil
• potato
• onion
• garlic
• crabmeat
• pepper
• tomato
• raisin
• pea
• red bell pepper
• egg

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Fry potato in hot oil until fork-tender, 5 to 7 minutes. Use a slotted spoon to transfer potatoes to a plate lined with paper towels, leaving excess oil in the skillet.
2. 2 Return the skillet to medium heat. Cook onion and garlic in oil until tender, about 5 minutes. Add crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir tomatoes into mixture and cook another 2 minutes. Add raisins, peas, and red bell pepper; stir and cook another 2 minutes.
3. 3 Pour eggs over mixture in the skillet. Cook until eggs set, 2 to 3 minutes. Flip omelet and cook 1 minute more. Transfer to a plate and serve hot with potatoes.

By lola

Ingredients

• ✓ salt
• olive oil
• onion
• garlic
• ginger
• chicken wing
• fish sauce
• chicken broth
• glutinous sweet rice
• pepper
• green onion
• lemon
• fish sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Cook and stir onion, garlic, and ginger in hot oil until fragrant, about 5 minutes.
3. 3 Add chicken wings; cook and stir for 1 minute. Stir in fish sauce, cover, and cook another 2 minutes.
4. 4 Pour chicken broth into the pot. Stir in sweet rice and bring mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pot.
5. 5 Season with salt and pepper. Portion soup into bowls and garnish with green onion.
6. 6 Serve with lemon slices and additional fish sauce, if desired.

By lola

Ingredients

• ✓ salt
• champagne vinegar
• egg

Instructions

1. 1 Fill a bowl with ice and cold water.
2. 2 Fill a saucepan with cold water; place over medium heat. Stir in vinegar and salt; bring to a gentle, slow simmer. Reduce heat to low.
3. 3 Break each egg into separate small ramekins. Place one ramekin close to the water's surface; gently add egg to the simmering water. Let egg white set, 1 to 2 minutes. Gently lift egg from the bottom of the pan using a silicone spatula to prevent sticking. Repeat with remaining egg. Cook until white is firm and yolk is runny, about 6 minutes.
4. 4 Lift poached egg from simmering water using a slotted spoon; gently transfer to the ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water; remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.

By John Mitzewich

Ingredients

• ✓ salt
• water
• cornmeal

Instructions

1. 1 Mix together water, cornmeal, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, 5 to 7 minutes.

By NANCYELLEN

Ingredients

• ✓ salt
• egg
• black pepper

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions; allow 15 minutes for the water to heat.
2. 2 Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.
3. 3 Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or serve over toast. Season with salt and pepper.

By France Cevallos

Ingredients

• ✓ salt
• egg
• butter

Instructions

1. 1 Whisk eggs with salt until completely combined and very foamy.
2. 2 Melt butter in a skillet over low heat until bubbling. Add whisked eggs; cook, stirring frequently for even, moist curds, until thickened and creamy, but still shiny, 2 to 3 minutes.
3. 3 Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.

By Edible Times

Ingredients

• ✓ salt
• egg
• butter
• black pepper

Instructions

1. 1 Melt butter in a saucepan.
2. 2 Fry eggs in melted butter.
3. 3 Season with salt and pepper.

By OneCMS User

Ingredients

• ✓ salt
• egg
• milk
• black pepper

Instructions

1. 1 In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
2. 2 Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!

By KANGAROOgirl

Ingredients

• ✓ salt
• russet potato
• butter
• black pepper

Instructions

1. 1 In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
2. 2 The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.

By Denyse

Ingredients

• ✓ salt
• whipping cream
• all-purpose flour
• egg

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 In a large bowl, whip all of the eggs along with the whipping cream and salt, until fluffy. Fold in the flour, and pour the mixture into four 9-inch cake pans.
3. 3 Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes.

By Sallie

Ingredients

• ✓ salt
• sage
• black pepper
• brown sugar
• coriander
• ginger

Instructions

1. 1 Mix together kosher salt, sage, pepper, brown sugar, coriander, and ginger. Store in a tightly sealed container until ready to use.

By Kim

Ingredients

• ✓ salt
• egg
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Break the eggs into a microwave-proof mixing bowl. Add milk and salt; mix well.
3. 3 Pop the bowl into the microwave and cook on high power for 30 seconds. Remove bowl, beat eggs very well, scraping down the sides of the bowl, and return to the microwave for another 30 seconds.
4. 4 Repeat this pattern, stirring every 30 seconds for up to 2 ½ minutes. Stop when eggs have the consistency you desire.
5. 5 Serve warm and enjoy!

By Diana71

Ingredients

• ✓ salt
• potato
• bacon
• onion

Instructions

1. 1 Place potatoes in large pot. Fill the pot with cold water until it is half an inch above the top of the potatoes. Add the salt to the water and stir briefly to dissolve. Bring water to a boil and cook until tender, about 15 to 20 minutes. Drain and set aside to cool.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, drain, cool and crumble. Leave bacon fat in skillet and return to stove.
3. 3 Add potato chunks, onion and crumbled bacon to skillet. Cook over medium high heat until potatoes begin to brown and onions are translucent, about 25 minutes.

By Adaba

Ingredients

• ✓ salt
• hard bread cake
• salt cod steak
• fatback

Instructions

1. 1 Place hard bread into a pot. Cover bread with several inches of cool water, place a lid on the pot, and soak for 8 hours to overnight. Also rinse salt cod under running cool water; place into a pot. Cover fish with several inches of cold water, cover with a lid, and soak in the refrigerator for 8 hours to overnight.
2. 2 Add salt to soaked bread and bring just to a simmer over medium-low heat and simmer for 2 minutes. Drain immediately; cover to keep warm.
3. 3 Drain fish and cover with fresh water; bring to a boil. Cook until fish is opaque and flakes easily with a fork, about 20 minutes. Drain fish; remove any bones. Stir fish into prepared hard bread.
4. 4 Cook and stir fatback in a frying pan over medium heat until golden brown, about 10 minutes. Pour fatback and drippings over fish and bread mixture. Stir gently just to combine; serve immediately.

By bpvanderburg

Ingredients

• ✓ salt
• buckwheat groat
• peanut butter
• white sugar

Instructions

1. 1 Stir buckwheat groats, peanut butter, sugar, and sea salt together in a bowl to coat the groats completely.
2. 2 Set a food dehydrator to 118 degrees F (48 degrees C).
3. 3 Spread coated groats onto a sheet and dry in the dehydrator, occasionally breaking larger clumps into smaller bits, until dried, 12 to 24 hours.

By No Sugarless Gum

Ingredients

• ✓ salt
• poppy seed
• sesame seed
• onion flake

Instructions

1. 1 Mix poppy seeds, sesame seeds, dried onion flakes, and kosher salt together in a small jar.

By Allrecipes Magazine

Ingredients

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

Instructions

1. 1 Combine flour, sugar and salt in a bowl. Make a well in the center of the flour and add the milk and egg. Beat well to combine.
2. 2 Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. 3 Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

By Claire

Ingredients

• ✓ salt
• egg
• milk
• black pepper
• olive oil

Instructions

1. 1 Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
2. 2 Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.

By alfonso

Ingredients

• ✓ salt
• farro
• milk
• sugar
• vanilla bean

Instructions

1. 1 Place farro in a bowl and cover with several inches of cool water; let stand in refrigerator for 8 hours to overnight. Drain.
2. 2 Place farro in a saucepan and cover with water; stir in a pinch of salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
3. 3 Mix milk, sugar, vanilla bean with seeds, and a pinch of salt together in a saucepan. Cook and stir over medium-low heat until sugar is dissolved and milk is warm, 5 to 7 minutes. Remove vanilla bean and add farro to milk mixture. Cook and stir until heated through, about 5 minutes.

By Fran

Ingredients

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

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
3. 3 Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
4. 4 Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
5. 5 Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

By J Miller

Ingredients

• ✓ salt
• oat
• water
• half-and-half
• brown sugar

Instructions

1. 1 Just before going to bed, combine the oats and water in a slow cooker. Set on Low, cover, and let cook overnight. In the morning, stir in the salt and half-and-half. Scoop into bowls, and sprinkle brown sugar over the top.

By Karen Culp Wenzelmaier

Ingredients

• ✓ salt
• all-purpose flour
• baking soda
• buttermilk

Instructions

1. 1 Preheat a heavy based flat griddle or skillet on medium to low heat.
2. 2 Place flour and salt in a bowl and sift in baking soda; make a well in the center, and pour in the buttermilk.
3. 3 Work quickly to mix into a wet dough; knead very lightly on a well floured surface. Form into a flattened circle, about 1/2 inch thick and cut into quarters with a floured knife. The dough will be quite sticky.
4. 4 Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown.

By Ita

Ingredients

• ✓ salt
• all-purpose flour
• baking soda
• buttermilk

Instructions

1. 1 Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat.
2. 2 Stir the flour and salt together in a bowl, and sift in the baking soda. Make a well in the center of the flour mixture, and pour in the buttermilk. Stir the mixture quickly together into a dough, and turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife.
3. 3 Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.

By barry

Ingredients

• ✓ salt
• russet potato
• olive oil
• black pepper

Instructions

1. 1 Place potatoes in a large bowl, cover with cold water, and let sit for 30 minutes.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Drain potatoes and pat dry with a paper towel. Add olive oil, salt, and pepper; stir until evenly combined. Place potatoes in the air fryer basket
4. 4 Cook in the preheated air fryer for 20 minutes, shaking halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ salt
• egg
• butter
• white bread
• black pepper

Instructions

1. 1 Place the eggs in a saucepan and cover with 1 inch cold water. Bring to a boil over medium-high heat, uncovered. Remove from heat, cover, and let stand for 2 minutes.
2. 2 Spread butter over bread and cut into sticks. Slice tops off the eggs and season with salt and pepper. Serve with bread sticks for dipping.

By Buckwheat Queen