Type what you have

Ingredients

• ✓ flour
• paprika
• salt
• black pepper
• garlic powder
• round steak
• olive oil
• onion
• tomato
• green chile

Instructions

1. 1 Combine flour, paprika, salt, pepper, and garlic powder in a large bowl, mix to combine. Toss beef in flour mixture until well coated.
2. 2 Heat olive oil in a skillet over medium-high heat. Sear beef until browned on all sides, about 5 minutes. Depending on the size of your skillet, you might need to sear the beef in batches. Remove from skillet. Add onion, scraping off all the browned bits, and sauté until softened, 3 to 4 minutes.
3. 3 Add beef, onions, and diced tomatoes, undrained, into a slow cooker; mix to combine. Cook on Low until beef is tender and flavors have combined, 2 to 3 hours.

By Yoly

Ingredients

• ✓ flour
• butter
• milk
• provolone cheese
• salt
• white pepper
• ground beef
• salt
• garlic granule
• black pepper
• onion
• tortilla

Instructions

1. 1 Quesadilla:
2. 2 Melt butter in a saucepan over medium-low heat. Whisk in flour until well incorporated. Slowly pour in milk, whisking constantly, until mixture is smooth. Add provolone cheese, salt, and white pepper and whisk well until cheese has melted and sauce is smooth, 3 to 5 minutes. Set aside.
3. 3 Meanwhile, cook ground beef in a skillet over medium-high heat until lightly browned, 3 to 5 minutes. Season with salt, garlic granules, and pepper. Add onions and cook until soft and translucent and ground beef is browned, 3 to 5 minutes.
4. 4 Drain off any residual fat that has accumulated in the skillet from the ground beef. Pour ground beef mixture into the cheese sauce. Rinse out skillet.
5. 5 Lay a tortilla into a nonstick skillet. Add some of the ground beef mixture to half of the tortilla. Fold the other side of the tortilla over, to sandwich filling together. Cook until tortilla is browned on each side, 2 to 3 minutes per side.
6. 6 Remove quesadilla and cut into wedges. Repeat with remaining tortillas. Serve immediately.

By thedailygourmet

Ingredients

• ✓ flour
• olive oil
• chicken breast
• onion
• jalapeno pepper
• navy bean
• green enchilada sauce
• chicken broth
• oregano
• chili powder
• cumin

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeño. Cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
2. 2 Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

By Soup Loving Nicole

Ingredients

• ✓ flour
• beef chuck roast
• water
• beef broth
• red wine vinegar
• chili powder
• cumin
• onion
• green chile pepper
• monterey jack cheese
• sour cream
• oil
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Cook beef: Place beef roast in a large saucepan; pour in water. Cover with a tight-fitting lid and simmer on low for 30 minutes. Increase heat to medium-high and brown beef on all sides. Once water has evaporated, add broth, vinegar, chili powder, and cumin. Cover tightly and reduce heat to low. Simmer until beef falls apart when lifted, 1 1/2 to 2 hours. Use 2 forks or your fingers to shred beef in the pan; allow to cool to room temperature.
2. 2 Make sauce: Heat a large skillet over medium-high heat. Sauté onion in the hot skillet until just soft, not browned. Mix in green chilies and flour. Stir constantly for 2 minutes to cook the flour taste out. Stir in Monterey Jack cheese and sour cream. Reduce heat to low and simmer for 10 minutes, stirring often, until cheese is melted and incorporated. Set sauce aside to cool.
3. 3 Prepare tortillas: Heat oil in a separate large skillet over medium-high heat. Use tongs to dip tortillas, one at a time, into hot oil until crisp, about 30 seconds per side. Drain on a paper towel-lined plate.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Spread 1/4 cup sauce down the center of a tortilla. Top with about 1/4 cup shredded beef. Roll up and place seam-side down in an 8x11-inch baking dish. Repeat with remaining tortillas, sauce, and beef. Sprinkle Monterey Jack cheese over rolled tortillas.
6. 6 Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

By Christy Campbell

Ingredients

• ✓ flour
• low-fat mexican cheese blend
• tortilla
• black bean
• green bell pepper
• green chile
• onion
• olive oil
• ground beef
• cooking spray
• salt
• cumin
• oregano
• tomato paste
• chicken stock
• chili powder
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a saucepan over medium heat. Add flour; cook and stir using a wooden spoon until smooth, 1 to 2 minutes. Mix in chili powder and cook until fragrant, about 30 seconds. Stir in chicken stock, tomato paste, oregano, cumin, and salt; bring to a boil. Reduce heat and simmer enchilada sauce until thickened and smooth, about 15 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Heat olive oil in a separate skillet over medium heat; cook and stir onion, green chiles, and green bell pepper until softened, 5 to 10 minutes. Mix in ground beef and black beans. Stir in 1/2 of the enchilada sauce; cook and stir 1 to 2 minutes.
5. 5 Spoon beef mixture evenly onto the center of each tortilla and roll tortilla around filling. Place tortillas, seam-side down, in the baking dish. Cover tortillas with remaining enchilada sauce and Mexican cheese blend.
6. 6 Bake in the preheated oven until cheese is melted, about 20 minutes.

By Heather Marie

Ingredients

• ✓ flour
• cilantro
• pomegranate seed
• vegetable oil
• all-purpose flour
• egg
• mexican cheese blend
• corn
• black bean
• squash blossom
• chorizo sausage
• poblano pepper
• cinnamon
• white sugar
• sour cream
• queso fresco
• milk
• walnut

Instructions

1. 1 Place walnuts into a bowl and cover with milk; soak in the refrigerator 3 to 4 hours to overnight.
2. 2 Drain walnuts and place into a food processor. Add queso fresco, sour cream, sugar, and cinnamon. Puree until completely smooth. Add milk to the food processor as necessary to make creamy. Set sauce aside.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
4. 4 Place poblano peppers onto the prepared baking sheet.
5. 5 Broil peppers in the preheated oven until skins blacken and blister, about 10 minutes, making sure to turn peppers halfway through cooking time. Remove from the oven and place peppers directly into a plastic resealable bag. Seal and allow to sit and steam for 15 minutes.
6. 6 Remove skins from peppers carefully by scraping them using a spoon or your fingers. Cut a slit down the long side of each pepper. Remove and discard seeds and veins and set peppers aside.
7. 7 Heat a skillet over medium heat. Saute chorizo in the skillet for 2 to 3 minutes. Add squash blossoms and continue cooking until meat is browned and crumbly and blossoms are wilted, 5 to 7 minutes. Stir in black beans and corn; cook 1 to 2 minutes more. Turn off heat and mix in Mexican cheese.
8. 8 Stuff peppers carefully with chorizo mixture, making sure not to overstuff so that peppers can be closed completely. Set aside.
9. 9 Place egg whites and yolks into 2 separate bowls. Whisk 1 tablespoon flour into yolks to make a paste. Beat egg whites using an electric mixer until stiff peaks form. Fold beaten egg whites into yolk mixture very gently to preserve volume of egg whites.
10. 10 Place 1 cup flour onto a plate. Dredge stuffed peppers into flour, covering all sides completely. Dip flour-covered stuffed peppers into egg mixture; entire peppers should be completely covered.
11. 11 Heat oil in a deep-fryer or a deep, heavy pan to 350 degrees F (175 degrees C).
12. 12 Deep-fry each pepper in the hot oil until golden, 2 to 4 minutes. Transfer to a wire rack to drain grease.
13. 13 Place cooked poblanos onto plates; pour walnut sauce over. Top with pomegranate seeds and cilantro. Serve.

By Diana71

Ingredients

• ✓ flour
• water
• corn meal
• hot pepper sauce
• kidney bean
• black pepper
• salt
• oregano
• cayenne pepper
• paprika
• chili powder
• basil
• parsley
• garlic
• tomato paste
• whole peeled tomato
• beef bouillon cube
• red wine
• ground beef
• onion
• green bell pepper
• vegetable oil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add green pepper and onion; cook and stir until softened. Stir in ground beef and cook until browned. Stir in wine and crumble over bouillon cubes; cook for a few minutes.
2. 2 Stir in chopped tomatoes, tomato paste, and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper, and oregano. Stir in salt and pepper.
3. 3 Bring to a boil over high heat. Reduce heat to medium-low; cover, and simmer for 90 minutes, stirring occasionally.
4. 4 Stir in kidney beans and hot pepper sauce. Add reserved tomato juice if more liquid is needed; continue to simmer for an additional 30 minutes.
5. 5 Whisk flour, cornmeal, and water together in a small bowl until smooth; stir into chili and simmer for a further 10 minutes, or until chili has thickened up.

By CHEFJIMMY

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
• 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
• 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
• 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
• 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
• butter
• cream-style corn
• egg
• cayenne pepper
• cream of tartar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess.
2. 2 Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth.
3. 3 Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form. Fold a large spoonful of whipped egg whites into corn mixture until incorporated.
4. 4 Fold corn mixture into remaining egg whites. Pour into the prepared souffle dish.
5. 5 Bake in the preheated oven until souffle is golden brown and center is set, 25 to 30 minutes.

By patriciafulda

Ingredients

• ✓ flour
• chicken breast
• oil
• chicken broth
• cream cheese
• parsley

Instructions

1. 1 Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
2. 2 Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
3. 3 Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.

By Kraft

Ingredients

• ✓ flour
• elbow macaroni
• milk
• spread
• cheddar cheese

Instructions

1. 1 Cook pasta in large pot according to package directions.
2. 2 Meanwhile, whisk milk, Country Crock® Spread, and flour in large saucepan. Bring to a boil over medium-high heat, whisking frequently. Reduce heat and cook, stirring occasionally, until thickened, about 5 minutes. Stir in cheese until melted; remove from heat. Drain pasta and fold into the sauce.

By Country Crock

Ingredients

• ✓ flour
• water
• green pea
• salt
• butter
• milk

Instructions

1. 1 Bring water, peas, and salt to a boil in a saucepan; cook until peas are just tender, about 2 minutes. Drain and return peas to saucepan. Reduce heat to medium and stir in flour. Add butter and enough milk to barely cover peas. Cook and stir until thickened, 5 to 10 minutes.

By joyce o

Ingredients

• ✓ flour
• egg
• tomato paste
• salt
• water

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center; crack eggs into center. Add tomato paste and salt. Gently beat eggs and tomato paste with a fork, incorporating the surrounding flour, until dough is runny. Bring remaining flour into dough using a bench scraper until forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
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 to 60 minutes.
4. 4 Roll dough out using a pasta machine or rolling pin. Turn into your favorite pasta shape.

By Alemarsi

Ingredients

• ✓ flour
• cooking oil
• yellow onion
• salt
• chicken stock
• butter

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onions and salt. Cook and stir until onions have softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and dark brown, about 40 minutes more.
2. 2 Add quick-mixing flour; mix well and allow it to brown slightly in the pan for 1 to 2 minutes. Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Maintain a simmer and cook until sauce has reduced and thickened enough that it will coat the back of a spoon.
3. 3 Add butter; mix well. Transfer gravy to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until there are no chunks of onion left.

By Christopher Stolworthy

Ingredients

• ✓ flour
• gemelli pasta
• butter
• whole milk
• ranch seasoning mix
• cheddar cheese

Instructions

1. 1 Cook pasta according to package directions, 8 to 10 minutes. Drain and set aside.
2. 2 While the pasta is cooking, heat the butter in a saucepan over medium heat until it begins to foam. Whisk in the flour until smooth and cook, whisking, for about 2 to 3 minutes. Stir in the milk and Hidden Valley® Original Ranch® Seasoning Mix and cook, stirring, until thickened, about 5 minutes. Fold in the cheese and stir until melted. Add the cooked pasta and mix well. Serve hot.

By Hidden Valley Ranch

Ingredients

• ✓ flour
• chicken tender
• ranch salad dressing mix
• egg
• panko bread crumb
• olive oil cooking spray

Instructions

1. 1 Place chicken in a bowl, sprinkle with ranch seasoning, and toss to combine. Let sit for 5-10 minutes.
2. 2 Place flour in a resealable bag. Place egg in a small bowl and panko bread crumbs on a plate. Preheat air fryer to 390 degrees F (200 degrees C).
3. 3 Place chicken into the bag and toss to coat. Lightly dip chicken into egg mixture, letting excess drip off. Roll chicken pieces in panko, pressing crumbs into the chicken.
4. 4 Spray basket of the air fryer with oil and place chicken pieces inside, making sure not to overlap. You may have to do two batches, depending on the size of your air fryer. Lightly mist chicken with cooking spray.
5. 5 Cook for 4 minutes. Turn chicken pieces and cook until chicken is no longer pink on the inside, about 4 more minutes. Serve immediately.

By France Cevallos

Ingredients

• ✓ flour
• potato
• egg
• onion
• black pepper
• panko bread crumb
• vegetable oil

Instructions

1. 1 In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.

By Kikkoman

Ingredients

• ✓ flour
• penne pasta
• olive oil
• oat milk
• pumpkin puree
• garlic salt
• vegan cheddar-style cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
2. 2 Combine flour and oil in the same pot and mix until a smooth paste is formed. Add oat milk slowly. Incorporate pumpkin, whisking until thoroughly combined. Add garlic salt and 4 ounces vegan cheese. Mix until smooth.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Fill 3 individual oval gratin casserole dishes with the pasta mixture. Top equally with remaining vegan cheese.
5. 5 Broil in the preheated oven until cheese is melted, 1 to 3 minutes. Serve warm.

By thedailygourmet

Ingredients

• ✓ flour
• ✓ flour
• chicken breast
• salt
• pepper
• margarine
• butter
• chicken broth
• lemon juice
• sugar
• chive

Instructions

1. 1 Rinse chicken; pat dry. Combine 1/4 cup flour, salt, and pepper in a plastic bag. Add chicken, a few at a time, shaking to coat.
2. 2 Cook chicken in hot margarine or butter in large skillet over medium-high heat 8 to 10 minutes or until tender and no longer pink, turning once. Reduce heat as necessary during cooking to prevent overbrowning. Remove from skillet, reserving any drippings. Keep warm.
3. 3 For sauce, combine broth and 3 tablespoons flour in screw-top jar. Cover and shake well; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute longer. Stir in ReaLemon® and sugar; heat through. Serve sauce over chicken. Sprinkle with chives.

By ReaLemonReaLime

Ingredients

• ✓ flour
• ground beef
• onion
• salt
• paprika
• cream of mushroom soup
• sour cream
• egg noodle

Instructions

1. 1 In a large skillet over medium heat, sauté beef and onions for 10 minutes, or until meat is browned and onion is tender.
2. 2 Stir in flour, salt, and paprika. Add condensed soup, mix well, and cook, uncovered, for 20 minutes.
3. 3 Reduce heat to low and add sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
4. 4 Cook egg noodles according to package directions. Drain. Serve beef mixture over noodles.

By Sara

Ingredients

• ✓ flour
• bottom round roast
• yellow onion
• salt
• black pepper
• garlic powder
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
3. 3 Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
4. 4 Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
5. 5 Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
6. 6 Meanwhile, whisk water and flour together in a small bowl.
7. 7 Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
8. 8 Slice roast and serve alongside gravy.

By Abbie Persichetti

Ingredients

• ✓ flour
• saffron
• water
• egg
• salt

Instructions

1. 1 Soak saffron threads in hot water for 30 minutes.
2. 2 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt and saffron water. Gently beat eggs, saffron, and water 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. Add more water, 1 tablespoon at a time, if dough is too stiff.
3. 3 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.
4. 4 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
5. 5 Roll out the dough with a pasta machine or with a rolling pin and cut into lasagna sheets or tagliatelle.

By Alemarsi

Ingredients

• ✓ flour
• chicken breast
• onion
• garlic
• black pepper
• salt
• lime juice
• spinach

Instructions

1. 1 Place chicken, onions, garlic, salt, pepper, and flour in a resealable bag. Stir in the lime juice. Allow to sit for a few minutes to marinate.
2. 2 Spray a non-stick frying pan with olive oil cooking spray and place over medium heat. Pour in the entire contents of the bag and cook until the onion has softened (there is no need to brown). Add additional lime juice to taste. Serve over spinach.

By Cait F

Ingredients

• ✓ flour
• elbow macaroni
• butter
• milk
• cheddar cheese
• swiss cheese
• processed cheese
• panko bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Melt butter in the bottom of an oven-proof fry pan. Add flour and stir over heat until just beginning to brown — don't let it get too brown. Take it off the heat and stir in about 1 cup of milk until the butter and flour mixture is fully incorporated. Put it back on the heat and simmer until just beginning to thicken, about 5 minutes. Add the rest of the milk; stir to fully incorporate.
4. 4 Add all of the cheeses and stir to melt. Once melted, add the cooked macaroni. Stir to mix.
5. 5 Cover the top of the macaroni and cheese with panko crumbs and place the pan in the oven. Bake for about 20 minutes, or until it is bubbling and the bread crumbs are slightly browned.

By T-fal