Type what you have

Ingredients

• ✓ all-purpose flour
• water
• salt
• vegetable oil
• white sugar
• yeast

Instructions

1. 1 Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. 2 Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. 3 Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

By Sandy

Ingredients

• ✓ all-purpose flour
• water
• vegetable oil
• white sugar
• salt
• yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
2. 2 When the Dough cycle is almost complete, preheat the oven to 475 degrees F (245 degrees C).
3. 3 Turn dough out onto a lightly floured surface. Divide into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest.
4. 4 Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.

By Sue Litster

Ingredients

• ✓ all-purpose flour
• active dry yeast
• sugar
• salt
• water
• yogurt

Instructions

1. 1 Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
2. 2 Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
3. 3 Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
4. 4 Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

By sharwna

Ingredients

• ✓ all-purpose flour
• active dry yeast
• water
• olive oil
• kosher salt
• olive oil
• za'atar
• kosher salt

Instructions

1. 1 Mix yeast with warm water in a large mixing bowl and allow to stand until a creamy layer of foam appears, about 10 minutes. Whisk in 1/4 cup olive oil, then gradually stir in flour and 1/2 teaspoon kosher salt.
2. 2 Transfer dough to a floured surface and knead until smooth and just a little bit sticky, 10 to 12 minutes. Place dough into an oiled bowl and turn dough around in bowl to coat surface with oil; cover bowl and refrigerate dough overnight. (Dough should double in size.)
3. 3 Coat a 9x13-inch baking sheet generously with 2 tablespoons olive oil; place dough in the center of the baking sheet and flatten into a thick disk. Cover dough with plastic wrap and let double in size, about 1 1/2 hours.
4. 4 Use your palms and fingers to gently press and stretch dough to the edges of the oiled baking sheet, making the flatbread as even in thickness as you can. With fingertips, make small indentations in the dough. Brush dough with remaining 2 tablespoons olive oil.
5. 5 Stir za'atar and 3/4 teaspoon kosher salt together in a small bowl and sprinkle evenly over the flatbread. Let dough rest for 30 minutes uncovered.
6. 6 Preheat oven to 375 degrees F (190 degrees C).
7. 7 Bake flatbread in the preheated oven until golden brown, 15 to 20 minutes.

By cynjne

Ingredients

• ✓ all-purpose flour
• water
• active dry yeast
• sugar
• salt
• corn oil
• egg
• water
• caraway seed

Instructions

1. 1 In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
2. 2 Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
4. 4 On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
5. 5 Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.

By redsoxfan213

Ingredients

• ✓ all-purpose flour
• cabbage
• celery rib
• dill
• cilantro
• banana pepper
• spinach
• yogurt
• lemon
• salt

Instructions

1. 1 Place cabbage, celery, dill, and cilantro in a large stockpot. Pour in enough water to barely cover. Bring to a boil; cook uncovered until cabbage and celery are just tender, about 10 minutes. Add banana peppers. Stir in spinach bit by bit, waiting for it to wilt between batches. Reduce heat to medium-low.
2. 2 Whisk yogurt and flour in a bowl. Add to the stockpot. Season with lemon juice and salt. Cook, stirring constantly, until yogurt is hot but not boiling, 7 to 10 minutes.

By Sylvia

Ingredients

• ✓ all-purpose flour
• salt
• egg
• water
• onion
• ground beef
• salt
• pepper
• vegetable oil
• red pepper flake
• yogurt
• garlic

Instructions

1. 1 Make dough: Combine flour and salt in a large bowl. Add eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
2. 2 Make filling: Shred onions and place them in a colander or sieve set over a bowl; drain and discard juice. Combine drained onion, ground beef, salt, and pepper in a medium bowl; mix well with a spoon until mashed. Set filling aside.
3. 3 Lightly flour a work surface and a large plate.
4. 4 Divide dough in half. Working with one piece at a time, roll dough on the floured surface into a rectangle as thin as possible. Cut into 2-inch squares using a knife or pastry wheel.
5. 5 Place about 2 teaspoons filling in the center of each square. Gather the edges of dough and pinch them together at the top to form a bundle. Transfer manti to the prepared plate; sprinkle more flour on top to prevent sticking.
6. 6 Make oil: Heat oil and red pepper flakes in a small skillet over low heat just until pepper flakes begin to color oil. Remove from heat and keep warm.
7. 7 Make sauce: Stir together yogurt and garlic in a small bowl; set aside.
8. 8 Bring a large pot of salted water to a boil over medium-high heat. Cook manti in boiling water until filling is no longer pink and dough is tender, 20 to 25 minutes. Drain well.
9. 9 Divide manti onto 4 plates. Spoon yogurt sauce over manti and drizzle with pepper oil.

By Asli Ocak

Ingredients

• ✓ all-purpose flour
• saffron
• water
• kosher salt
• turmeric
• black pepper
• onion powder
• garlic powder
• cod
• grapeseed oil
• orange
• orange
• lime

Instructions

1. 1 Crush saffron threads to a powder with a small mortar and pestle. Transfer to a small bowl and stir in boiling water. Cover and set aside.
2. 2 Mix flour, salt, turmeric, pepper, onion powder, and garlic powder together on a large plate and spread in an even layer.
3. 3 Dry fish well with paper towels. Cut into 3-inch-long pieces and season with salt. Dredge fish in flour mixture until all sides are coated.
4. 4 Heat oil in a large pan over medium to medium-high heat. Add fish and fry on one side until nice and golden, about 7 minutes. Flip fish, drizzle saffron water over top, and fry the other side until golden and fish flakes easily with a fork, about 5 more minutes.
5. 5 Transfer fish to a serving platter. Drizzle orange juice over top and serve with orange and lime wedges.

By Naz Deravian

Ingredients

• ✓ all-purpose flour
• chickpea
• onion
• garlic
• parsley
• scallion
• cilantro
• cumin
• kosher salt
• red pepper flakes
• baking powder
• olive oil cooking spray

Instructions

1. 1 Dry chickpeas on paper towels. Place onions and garlic in the bowl of a food processor fitted with a steel blade. Add parsley, scallions, cilantro, cumin, salt, and red pepper flakes. Process until blended, 30 to 60 seconds, then add the chickpeas and pulse 2 to 3 times until just blended, but not pureed. Sprinkle in flour and baking powder, scrape the sides of the bowl down with a spatula, and pulse 2 to 3 times.
2. 2 Transfer to a bowl and refrigerate, covered, 2 to 3 hours.
3. 3 Form the falafel mixture into 12 balls; if mixture is too sticky add some flour to your hands and your work surface.
4. 4 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray falafel with cooking spray.
5. 5 Cook in the preheated air fryer until golden brown, about 14 minutes, turning halfway through.

By Glenn6870

Ingredients

• ✓ all-purpose flour
• salt
• water
• chicken
• water
• salt
• onion
• butter
• white rice
• salt
• water
• black pepper
• egg
• pie crust

Instructions

1. 1 To Make Dough: Combine flour, 1/2 teaspoon salt and 1 cup water. Mix together. Dough should be as soft as an ear lobe. Divide the dough into two pieces, cover with a wet cloth and set aside.
2. 2 Fill a large pot with water. Add 1 teaspoon salt and a whole peeled onion. Bring water to a boil and boil whole chicken in water until it is tender. Remove chicken from pot, remove bones and cut chicken meat into small pieces.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Melt 2 tablespoons butter/margarine in pot over medium heat. Add rice, turn heat to high and cook rice, stirring, for about 2 minutes. Add 1/2 teaspoon salt and 6 cups water. Cover pot. Bring water to a boil, then remove cover, reduce heat to low and simmer about 10 minutes, until the rice absorbs all of the water.
5. 5 Roll 2 reserved dough pieces out into 2 separate rounds/circles to fit a 10 inch pie dish. Lay one round of dough in the lightly greased pie dish. Spoon in the rice mixture and season with fresh ground black pepper. Spread the chicken pieces on top of the rice and cover with the second dough round. Pinch the sides closed, trimming off any excess dough. Brush top with egg and bake in the preheated oven for about 30 minutes. Kobete is ready when the top is a nice yellowish brown.

By Nese

Ingredients

• ✓ all-purpose flour
• mozzarella cheese
• pepper
• milk
• chicken bouillon
• butter
• pepper
• salt
• dill weed
• water
• pea
• tomato paste
• cilantro
• chicken breast
• garlic
• green bell pepper
• onion
• olive oil
• penne pasta

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, 10 to 12 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a skillet over medium heat. Add onion, bell pepper, and garlic; cook until tender. Stir in chicken; cook until almost cooked through. Stir in cilantro, tomato paste, peas, enough water to make a thick sauce, and dill; cook and stir until chicken is no longer pink and juices run clear, and mixture is heated through. Season with salt and black pepper.
4. 4 Melt butter in a saucepan over medium heat. Add bouillon cube; stir until dissolved. Stir in flour until smooth, stirring constantly. Stir in milk; season with black pepper. Continue cooking and stirring until béchamel sauce is thick enough to coat the back of a spoon.
5. 5 Combine penne and ½ béchamel sauce in a bowl. Transfer ½ penne mixture to a baking dish; layer with ½ chicken mixture, and ½ mozzarella cheese. Layer with remaining each ½ penne mixture, ½ chicken mixture, and ½ béchamel sauce. Top with remaining ½ mozzarella cheese.
6. 6 Bake in the preheated oven until bubbly, about 30 minutes.

By Maryam

Ingredients

• ✓ all-purpose flour
• egg
• olive oil
• kosher salt
• water
• ground beef
• onion
• parsley
• paprika
• salt
• black pepper
• cayenne pepper
• olive oil
• garlic
• tomato sauce
• chicken broth
• beef broth
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Combine 3/4 of the flour, egg, olive oil, salt, and water in a bowl. Mix with a fork, just like when making a pasta dough, until ingredients just come together. Continue mixing everything with your hands into a shaggy dough. Turn out mixture onto a floured surface and keep kneading until dough is nice and smooth. Add additional flour as needed. Cover and allow dough to rest on the counter for 30 minutes.
2. 2 Combine ground beef, onion, parsley, smoked paprika, kosher salt, pepper, and Armenian cayenne in a bowl. Mix with a fork at first, then use your hands until filling is well combined. Cover and chill in the refrigerator.
3. 3 Preheat the oven to 400 degrees C (200 degrees C). Grease a cast-iron skillet with olive oil.
4. 4 Lightly flour a work surface and set the dough on top. Cut dough in half and roll out one half as thin as possible into a large rectangle. Cut dough first into strips, then into 20 small rectangles, about 1.5 x 1.75 inches each. Reserve dough scraps in case there is left over filling to make extra manti. Repeat with second half.
5. 5 Use a teaspoon to portion out the filling, about 1/2 to 1 teaspoon per manti, and set into the middle of each dough rectangle (you can also use your hands to portion out the filling as shown in the video).
6. 6 Moisten the outer, shorter edges of each rectangle with a little bit of water on your fingertips, pick up a rectangle, and trap the filling inside by pinching both ends of the dough together, creating the classic "little man in the boat" design. Press dumpling together so manti will sit up straight in the skillet, making sure the dough at the ends is as thin as it is around the filling.
7. 7 Set manti inside the prepared skillet in such a way that there is still a little room between the dumplings as the dough will expand to about twice its size during cooking.
8. 8 Bake in the preheated oven on the center rack for 40 minutes.
9. 9 Meanwhile, heat olive oil in a pot over medium-high heat and cook garlic until fragrant, 20 to 30 seconds. Add tomato sauce and stir quickly. Add chicken broth and season with salt, pepper, and cayenne.
10. 10 Bring tomato broth to a simmer and turn off the heat.
11. 11 Ladle tomato broth over the manti and return to the oven for 15 more minutes.

By John Mitzewich

Ingredients

• ✓ all-purpose flour
• cayenne pepper
• salt
• garlic
• lemon juice
• cucumber
• greek yogurt
• egg
• baking powder
• red pepper flakes
• kosher salt
• cumin
• lemon
• garlic
• parsley
• cilantro
• onion
• chickpea
• olive oil
• cooking spray

Instructions

1. 1 Coat a 9x13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C
2. 2 Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated.
3. 3 Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.
4. 4 Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more.
5. 5 Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve.
6. 6 Serve falafel with yogurt sauce.

By Wyome

Ingredients

• ✓ all-purpose flour
• red cabbage
• green cabbage
• black pepper
• salt
• garlic
• parsley
• yogurt
• vegetable oil
• water
• salt
• water
• white sugar
• active dry yeast
• salt
• cayenne pepper
• tomato paste
• ground lamb
• tomato
• cumin
• coriander seed
• paprika
• garlic
• olive oil
• lemon
• mint
• basil
• red bell pepper
• green bell pepper
• parsley
• onion

Instructions

1. 1 Make lamb sauce: Combine onion, parsley, bell peppers, basil, mint, lemon juice, olive oil, garlic, paprika, coriander seed, and cumin. Pulse until vegetables are finely chopped. Add tomatoes and process until mixture is a thick puree.
2. 2 Heat a large skillet over medium heat. Add lamb, pureed vegetable mixture, and tomato paste; mix well. Cook and stir until lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate, 8 hours to overnight.
3. 3 Make dough: Dissolve yeast and sugar in 1 cup warm water. Combine flour and salt in a large bowl and stir well. Add 1/2 cup water and oil to yeast mixture and pour over flour mixture. Use your hands to mix dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. 4 Shape dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove lamb sauce from the refrigerator and allow to come up to room temperature.
5. 5 Meanwhile, make garlic sauce: Combine yogurt, parsley, and garlic in a small bowl. Season with salt and pepper. Stir well and set aside.
6. 6 Punch dough down, transfer it to a floured work surface, and cut into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.
7. 7 Preheat the oven to 500 degrees F (260 degrees C). Line baking sheets with parchment paper.
8. 8 Stir lamb sauce and spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks. Place on the prepared baking sheets.
9. 9 Bake pizzas on the lowest oven rack in the preheated oven until the edges are a light tan color, 8 to 10 minutes. Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for 3 days or in the freezer for 3 months. To reheat, place pizzas in a 350 degrees F oven (175 degrees C) for 8 minutes.
10. 10 Assemble lahmacun: Drizzle pizzas with garlic sauce, top with shredded cabbage, and roll up to eat.

By lysis

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