Type what you have

Ingredients

• ✓ all-purpose flour
• kimchi
• egg
• water
• brown sugar
• salt
• sesame oil
• green onion
• vegetable oil
• bonito flake

Instructions

1. 1 Drain kimchi thoroughly through a sieve, reserving juice. Chop kimchi finely and set aside.
2. 2 Whisk together egg, water, 3 tablespoons reserved kimchi juice, brown sugar, salt, and sesame oil in a large bowl. Mix in kimchi and green onions. Stir in flour until just combined.
3. 3 Heat vegetable oil in a skillet over medium-high heat. Add a few spoonfuls of batter to the skillet. Cook pancake in hot oil until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter.
4. 4 Sprinkle bonito flakes on top of pancakes to serve.

By John Mitzewich

Ingredients

• ✓ all-purpose flour
• egg
• soy sauce
• white sugar
• cornstarch
• sesame seed
• salt
• green onion
• garlic
• chicken thigh
• oil

Instructions

1. 1 Whisk eggs, soy sauce, and sugar together in a large bowl.
2. 2 Combine cornstarch, flour, sesame seeds, and salt in a separate bowl. Whisk in egg mixture. Fold green onions and garlic into the batter.
3. 3 Stir chicken into the batter until each piece is coated. Cover and marinate in the refrigerator, 8 hours to 2 days. Stir 1 to 2 times per day.
4. 4 Fill a heavy saucepan with 1 1/2 to 2 inches of oil. Heat on medium-high heat until a small amount of batter sizzles when dropped in.
5. 5 Stir chicken again to coat evenly with batter. Fry in batches until deeply browned, about 3 minutes per batch. Drain on a large plate lined with paper towels or newspapers.

By Reagan Wilf

Ingredients

• ✓ all-purpose flour
• kimchi
• kimchi juice
• egg
• green onion
• vegetable oil
• salt
• rice vinegar
• soy sauce
• sesame oil
• chili pepper flakes
• sesame seed

Instructions

1. 1 Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
2. 2 Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
3. 3 Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

By Adine Lee

Ingredients

• ✓ all-purpose flour
• egg
• water
• salt
• shallot
• green onion
• crabmeat
• pork
• firm tofu
• bean sprout
• mixed vegetable
• cabbage
• canola oil
• soy sauce
• rice vinegar
• sesame oil
• chile pepper

Instructions

1. 1 In a large bowl, mix together the flour, eggs, water and salt. It will be very watery, as the pizza is like a crepe. Stir in the crabmeat, pork, tofu, bean sprouts, mixed vegetables, and cabbage until well blended.
2. 2 Heat some of the oil in a large skillet over medium heat. Your pizzas will be the size of your skillet. Spoon in enough of the vegetable batter to cover the bottom of the pan. Cook for about 8 minutes, or until the underside is golden brown. Flip, and cook until browned on the other side, about 3 minutes. The edges should be crispy. Repeat with remaining batter. Serve pizzas with dipping sauce.
3. 3 To make the dipping sauce, mix together the soy sauce, rice vinegar, sesame oil and chile pepper in a sealable container. Seal, and shake until well blended. Shake again just before serving.

By MERRYMOBERRY

Ingredients

• ✓ all-purpose flour
• milk
• egg
• chicken breast
• potato starch
• salt
• black pepper
• vegetable oil
• honey
• brown sugar
• soy sauce
• gochujang
• worcestershire sauce
• red pepper flake
• ginger

Instructions

1. 1 Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
2. 2 Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
3. 3 Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
4. 4 Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
5. 5 Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
6. 6 Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.

By Diana71

Ingredients

• ✓ all-purpose flour
• cellophane noodle
• cabbage
• onion
• bell pepper
• carrot
• garlic
• salt
• black pepper
• olive oil
• firm tofu
• scallion
• sesame oil
• beet juice
• egg
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 7 minutes. Drain and dice.
2. 2 Place cabbage, onion, bell pepper, carrot, garlic, salt, and pepper in the bowl of a food processor; pulse until vegetables are diced.
3. 3 Heat olive oil in a pan over medium-low heat. Saute the vegetable mixture in the hot oil, stirring frequently, until soft, about 6 minutes. Add tofu; saute for 5 minutes.
4. 4 Place filling in a cheesecloth and squeeze as much water out as possible. Transfer the filling to a bowl and mix in the diced noodles, scallions, and sesame oil until well combined.
5. 5 Mix flour, beet juice, egg, and salt for dough together in a bowl and knead until cohesive but not sticky.
6. 6 Roll out dough with a thin rolling pin, or roll it through your pasta machine at the thickest setting. Progressively roll the dough thinner until it reaches the second-thinnest setting on your machine--or, thin enough that it's see-through, but not quite transparent. Cut circles for dumpling wrappers with a 3 1/2-inch biscuit cutter or cup. Roll excess dough back through the machine, or with a rolling pin, repeating the process and cutting out more wrappers until you have no more dough left.
7. 7 Place about 2 teaspoons of filling in the center of each dumpling wrapper. Fold each wrapper in half and pinch all the way across until the dumpling is sealed firmly shut.
8. 8 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Working in batches, add dumplings, cover, and steam until heated through, about 10 minutes.

By DakotaKim

Ingredients

• ✓ all-purpose flour
• water

Instructions

1. 1 Combine flour and spring water in a medium bowl; stir well. Cover loosely with a cloth and let sit on a kitchen counter for 2 to 3 days, or until bubbly.
2. 2 To use and feed your starter; take out the amount needed for your recipe and then replace that amount with equal parts flour and spring water. If you keep your starter at room temperature it should be fed every other day, and if refrigerated, fed weekly. If you accumulate more starter than you need, simply pour a few cups down the drain before feeding it.

By Suzie

Ingredients

• ✓ all-purpose flour
• water
• active dry yeast

Instructions

1. 1 Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
2. 2 After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.

By Glenda

Ingredients

• ✓ all-purpose flour
• salt
• baking powder
• egg yolk

Instructions

1. 1 Sift together the flour, salt and baking powder. Add egg yolks and mix until dry ingredients are moistened.
2. 2 Press into a ball and cut in quarters. Roll out on floured surface 1/8 to 1/4 inch thick; cut to desired width and length. Lay on linen dish towel or wooden dowel to dry.
3. 3 Add to broth such as chicken or turkey and cook until done.

By Beverly Myers

Ingredients

• ✓ all-purpose flour
• potato
• salt

Instructions

1. 1 Heat a large pot of water to boiling.
2. 2 Peel potatoes and keep submerged in cold water to prevent browning. Grate potatoes by hand or with a food processor into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, stir in more flour.
3. 3 Form dumplings with a teaspoon and gently drop into boiling water. Allow dumplings to float freely. Gently stir with a wooden spoon, so dumplings don't stick together. Reduce heat to a slow boil. Boil for 40 minutes.
4. 4 Drain in a colander. Rinse with hot water. Serve with gravy or melted butter.

By Maureen

Ingredients

• ✓ all-purpose flour
• cornflake cereal
• honey
• milk
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Place the flour in a small bowl and the cornflakes in a medium bowl. In a separate small bowl, mix the honey and milk. Dredge chicken in the flour, dip in the honey mixture, and thoroughly coat with the cornflakes.
3. 3 Arrange chicken in the prepared baking dish. Bake 25 minutes in the preheated oven, or until no longer pink and juices run clear.

By Stacey

Ingredients

• ✓ all-purpose flour
• sourdough starter
• salt
• olive oil

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C).
2. 2 Combine sourdough starter, flour, and salt in a bowl. Knead into a soft dough. Let rest for 30 minutes.
3. 3 Form the dough into a circle of your desired thickness and size. Place on a circular oven-safe pan.
4. 4 Bake in the preheated oven until dough looks dry, about 5 minutes. Brush all over with olive oil.

By Lindsey

Ingredients

• ✓ all-purpose flour
• seasoned salt
• black pepper
• pork loin chop
• canola oil

Instructions

1. 1 Mix flour, seasoned salt, and pepper thoroughly in a wide bowl.
2. 2 Dredge each side of the pork chops in the flour mixture. Set aside on a plate.
3. 3 Pour oil into a frying pan over medium-high heat. Drop a pinch of flour in the oil; it will sizzle if the oil is ready. Add 2 pork chops and cook until golden brown on the outside and no longer pink in the center, 3 to 4 minutes per side. Repeat with the remaining chops.

By JulieLynn

Ingredients

• ✓ all-purpose flour
• shortening
• salt
• ice water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix together flour, shortening, and salt in a large bowl using a pastry blender. Mix in 6 to 8 tablespoons ice water until mixture forms a ball. Divide ball in half.
3. 3 Using a rolling pin, roll 1 ball to fit the bottom and sides of an 11x7-inch baking dish. Roll out the remaining ball to form top crust.
4. 4 Use pie crust as directed in your favorite pie recipe.

By PATTECAKE

Ingredients

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

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Mix flour, baking powder, sugar, and salt together in a large bowl. Add milk and butter and work it in with your fingers until a dough forms.
3. 3 Roll dough on a floured surface to a thickness of 1/2 inch. Use cookie cutters to shape biscuits. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until light brown, 10 to 12 minutes.

By sabiane

Ingredients

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

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
2. 2 In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
3. 3 Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
4. 4 Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.

By giteup

Ingredients

• ✓ all-purpose flour
• parsnip
• seasoning salt
• butter

Instructions

1. 1 In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
2. 2 In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
3. 3 Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.

By Michele O'Sullivan

Ingredients

• ✓ all-purpose flour
• egg
• milk

Instructions

1. 1 Beat eggs and milk together in large bowl. Beat in flour until batter is smooth. Lightly coat an 8 inch skillet or crepe pan on medium-high heat with cooking spray. Make one pancake at a time by dropping a large spoonful of batter onto pan and tilting to cover the whole surface of the pan evenly. Cook until golden, turning once, about 2 minutes per pancake.

By Carol

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• potato
• egg
• vegetable oil

Instructions

1. 1 In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
2. 2 Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.

By Patti Pearson

Ingredients

• ✓ all-purpose flour
• salt
• smelt
• vegetable oil

Instructions

1. 1 Whisk flour and salt together in a pie pan. Dredge smelt in flour mixture until well coated on the outsides and in the cavities.
2. 2 Heat 1/4 inch oil in a frying pan over medium heat. Working in batches, fry smelt in hot oil until crisp and firm, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Aredendra

Ingredients

• ✓ all-purpose flour
• baking powder
• white sugar
• salt
• butter
• buttermilk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Combine flour, baking powder, sugar, and salt together in a bowl. Cut butter into flour mixture using a fork, your hands, or a pastry blender until mixture resembles coarse crumbs. Mix buttermilk into flour mixture until dough starts to stick together.
3. 3 Turn dough onto a floured work surface and shape into a 1/2-inch thick circle. Cut dough into 4 wedges and then into 8 wedges using a sharp knife. Arrange wedges on the prepared baking sheet.
4. 4 Bake in the preheated oven until biscones are lightly browned, about 20 minutes.

By Hazel1014

Ingredients

• ✓ all-purpose flour
• salt
• baking soda
• baking powder
• sour cream
• water

Instructions

1. 1 Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
2. 2 With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.

By Debbie Rowe

Ingredients

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

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Whisk milk and eggs together in a large bowl. Whisk in flour, 1 cup at a time, until smooth and well blended. Set aside.
3. 3 Place 1 teaspoon oil into each cup of a 12-cup muffin tin.
4. 4 Place the tin in the preheated oven until oil is smoking, 5 to 10 minutes. Remove from the oven and working quickly so the oil stays hot, ladle about 1/4 cup batter into each cup.
5. 5 Return to the oven and bake for 30 to 35 minutes until puddings have risen and are golden brown.
6. 6 Serve immediately and enjoy.

By Ronismom

Ingredients

• ✓ all-purpose flour
• white sugar
• thyme
• black pepper
• salt
• chicken wing

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease 1 to 2 baking sheets.
2. 2 Whisk flour, sugar, thyme, pepper, and salt together in a large bowl. Add wings and toss until evenly coated.
3. 3 Spread chicken wings out in a single layer on the prepared baking sheets.
4. 4 Roast chicken wings until golden brown and no longer pink in the centers, 15 to 20 minutes, turning once after 10 minutes.

By GREENWOS

Ingredients

• ✓ all-purpose flour
• margarine
• egg yolk
• sour cream
• white sugar
• cinnamon

Instructions

1. 1 Combine flour and butter in large bowl. Cut in butter until mixture is crumbly.
2. 2 In a separate bowl beat egg yolk and sour cream together with spoon. Add to flour mixture. Mix together well. Chill covered in refrigerator at least 4 hours. If you make this in the evening, store overnight.
3. 3 Stir sugar and cinnamon together to use instead of flour for rolling dough. Sprinkle some over working surface. Roll about 1/4-1/3 of dough into circle about 10 inches in diameter, sprinkling with sugar-cinnamon mixture on both sides as needed both to roll and for taste. Cut in 16 pie shape wedges. Beginning at outer wide edge, roll toward center. Arrange on ungreased baking sheet close together, not touching.
4. 4 Bake in a preheated 375 degrees F (190 degrees C) oven for 25 to 30 minutes, until browned.

By Carol

Ingredients

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

Instructions

1. 1 To Make Pudding Batter: In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater just until smooth.
2. 2 Prepare Yorkshire pudding 30 minutes before roast is done. Remove roast from oven and spoon drippings into a 9x9 inch pan, to measure 1/2 cup. Increase oven temperature to 425 degrees F (220 degrees C). Return roast to oven. Pour pudding batter into pan with drippings and bake in preheated oven for 10 minutes.
3. 3 Remove roast from oven; continue baking pudding for another 25 to 30 minutes. Let cool, cut into squares and serve with roast.

By jane

Ingredients

• ✓ all-purpose flour
• cocoa powder
• chicken tender
• egg
• bread crumb
• olive oil

Instructions

1. 1 Mix flour and cocoa powder in a shallow dish or plate. One by one, coat chicken pieces in flour mixture, then dip in beaten egg, then in seasoned bread crumbs.
2. 2 Heat oil in a cast iron skillet to 350 degrees F (175 degrees C).
3. 3 Fry coated chicken pieces in oil until cooked through and juices run clear (approximately 5 minutes). Drain on paper towels.

By Roddy Pattison

Ingredients

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

Instructions

1. 1 Preheat oven to 450 degrees F.
2. 2 Combine flour, baking powder, salt, and baking soda in a large bowl. Cut in Country Crock® Spread with pastry blender or two knives, until mixture is the size of coarse crumbs. Gradually drizzle in buttermilk, then stir until just moistened. Gently press into an 8-inch round on lightly floured board.
3. 3 Cut out 6 biscuits using a 3-inch biscuit cutter. Arrange biscuits on ungreased baking sheet.
4. 4 Bake 10 minutes or until lightly golden.

By Country Crock

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour and salt in a medium bowl. Make a well in the center and add beaten egg. Mix well until a stiff dough forms, adding up to 2 tablespoons water if needed.
3. 3 Knead dough on a lightly floured surface until smooth, 3 to 4 minutes. Wrap dough and let rest for 30 minutes to 1 hour.
4. 4 Roll dough by hand or with a pasta machine to desired thickness, then cut into strips of desired width and length.

By Pat

Ingredients

• ✓ all-purpose flour
• salt
• black pepper
• egg
• water
• chicken breast
• vegetable oil

Instructions

1. 1 Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
2. 2 Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
3. 3 Let strips sit for 5 minutes to allow flour to set.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
5. 5 Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Place strips on a paper towel-lined plate to drain excess grease.

By Steven McCune