Type what you have

Ingredients

• ✓ vegetable shortening
• milk
• white sugar
• salt
• active dry yeast
• water
• egg
• all-purpose flour

Instructions

1. 1 Grease a 12-cup muffin tin and a large bowl. Set them aside.
2. 2 Heat milk in a saucepan over medium heat just until bubbles begin to form. Stir in sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C).
3. 3 Sprinkle yeast over warm water and set aside until foamy, about 5 minutes.
4. 4 Beat egg in a large bowl, then stir in yeast and milk mixtures until combined. Stir in 1/2 of the flour until no lumps remain, then stir in remaining flour, a little at a time, until a smooth dough forms. Place into the prepared bowl, turning once to grease the top of dough. Cover the bowl and let dough rise until doubled in size, about 2 hours.
5. 5 Deflate dough and transfer to a well-floured work surface. Divide dough into 36 equal pieces and shape into balls. Place 3 balls into each prepared muffin cup. Cover and let rise in a warm place until dough balls double in size, about 1 hour.
6. 6 Preheat the oven to 400 degrees F (200 degrees C).
7. 7 Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.

By brownie421

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• cream of chicken soup
• seasoned salt
• pepper
• salt
• chicken breast
• chicken broth
• brown sugar
• orange juice concentrate

Instructions

1. 1 Heat the shortening in a skillet over medium-high heat. In a bowl, mix the flour, condensed soup, seasoned salt, pepper, and salt. Dip chicken in the mixture to coat, and fry in the skillet until golden brown.
2. 2 Place chicken in a slow cooker. Mix the chicken broth, brown sugar, and orange juice concentrate in a bowl, and pour over chicken in the slow cooker.
3. 3 Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High.

By MamaMia2008

Ingredients

• ✓ vegetable shortening
• beef stew meat
• onion
• garlic
• paprika
• salt
• black pepper
• water
• steak sauce
• flour
• water

Instructions

1. 1 Melt shortening in a large pot over medium heat. Cook beef in hot shortening until completely browned, 5 to 7 minutes. Stir onion, garlic, paprika, salt, and pepper into the beef; cook and stir 5 minutes more.
2. 2 Pour water and steak sauce into the pot; stir until beef mixture is evenly coated. Bring the mixture to a simmer, reduce heat to low, and cook until the beef is tender, about 15 minutes.
3. 3 Whisk flour into the water in a small bowl; stir into the beef mixture. Continue simmering stew until slightly thickened, 2 to 3 minutes.

By John and Karen K

Ingredients

• ✓ vegetable shortening
• anaheim chile pepper
• queso asadero
• egg
• baking powder
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.
3. 3 Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
4. 4 Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core.
5. 5 Rinse peppers inside and our and pat dry with paper towels. Stuff peppers with strips of cheese.
6. 6 Whisk egg yolks and baking powder in a bowl until combined.
7. 7 Beat egg whites with an electric mixer in a separate bowl until stiff peaks form.
8. 8 Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.
9. 9 Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.
10. 10 Serve and enjoy!

By Kentucky Guera

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• corn meal
• sugar
• sage
• baking powder
• salt
• buttermilk
• cheddar cheese
• butter

Instructions

1. 1 Heat oven to 425 degrees F. Combine flour, corn meal mix, sugar, sage, baking powder and salt in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk and cheese just until evenly moistened.
2. 2 Turn out dough onto lightly floured work surface. Knead 5 times to bring dough together. Roll out to a 3/4-inch thickness. Cut with floured 2-inch biscuit cutter. Place 2 inches apart on baking sheet.
3. 3 Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Brush tops with butter. Serve warm.

By Crisco

Ingredients

• ✓ vegetable shortening
• cooking spray
• self-rising flour
• corn meal
• sugar
• buttermilk
• buttermilk

Instructions

1. 1 Heat oven to 450 degrees F. Lightly spray a cookie sheet with no-stick cooking spray. Combine flour, corn meal mix and sugar in medium bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
2. 2 Add buttermilk; stir with fork until a soft dough forms and mixture pulls away from sides of bowl.
3. 3 Knead dough on lightly floured surface with floured hands just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter; place biscuits on prepared cookie sheet
4. 4 Bake 10 to 12 minutes or until golden brown. Serve warm.

By MarthaWhiteR

Ingredients

• ✓ vegetable shortening
• cooking spray
• red potato
• salt
• all purpose flour
• milk
• pepper
• paprika
• sour cream
• chive
• cheddar cheese
• bacon

Instructions

1. 1 Heat oven to 350 degrees F. Coat a 2-quart casserole dish lightly with no-stick cooking spray.
2. 2 Cut potatoes into quarters. Place in large saucepan. Cover potatoes with water. Add 2 teaspoons salt. Bring to a boil. Cook about 15 to 20 minutes or just until potatoes are fork-tender. Drain. Place in prepared dish.
3. 3 Melt shortening in medium saucepan over medium heat. Add flour. Whisk until well combined. Gradually whisk in milk. Whisk in 1 teaspoon salt, pepper and paprika. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 3 tablespoons chives and 1 cup cheese. Pour evenly over potatoes. Top with remaining cheese and crumbled bacon.
4. 4 BAKE 20 to 25 minutes or until bubbly and golden brown. Let stand 10 minutes before serving. Garnish with remaining chives.

By Crisco

Ingredients

• ✓ vegetable shortening
• turkey
• carrot
• green bean
• celery
• green pepper
• cheddar cheese
• garlic
• dill weed
• salt
• mayonnaise
• all-purpose flour
• water

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a large bowl, mix together the turkey, carrots, green beans, celery, green pepper, Cheddar cheese, garlic, dill, salt, and mayonnaise until thoroughly combined. Spread the filling out into a 9x12-inch baking dish.
3. 3 In a separate bowl, cut the flour and shortening together with a pastry cutter until the mixture looks like crumbs; stir in water, 1 tablespoon at a time, just until the dough holds together. On a floured surface, roll the dough out to a rectangle slightly larger than the baking dish. Place the dough over the filling so that the edge of the crust fits over the edge of the dish. Cut several slits in the dough with a sharp knife; cover the dish with foil.
4. 4 Bake in the preheated oven until the crust is browned and the filling is bubbly, about 40 minutes.

By Jennifer P

Ingredients

• ✓ vegetable shortening
• cooking spray
• soy milk
• white sugar
• salt
• vanilla extract
• all-purpose flour
• cornmeal
• baking powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray.
2. 2 Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended.
3. 3 Mix flour, cornmeal, and baking powder together in a bowl. Stir flour mixture into sugar mixture, alternating with the remaining 1 cup soy milk. Beat until well blended. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

By Arielle

Ingredients

• ✓ vegetable shortening
• egg
• buttermilk
• butter
• all-purpose flour
• salt
• white sugar
• baking soda
• cardamom

Instructions

1. 1 Preheat an electric aebleskiver pan, according to the manufacturer's directions.
2. 2 Beat together eggs, buttermilk, and butter in a mixing bowl until smooth. Gradually whisk flour, salt, sugar, baking soda, and cardamom into egg mixture until evenly blended and smooth.
3. 3 Spoon 1 tablespoon of shortening into each cup of the preheated aebleskive pan, and allow oil to heat. Pour batter into each cup until 3/4 full. Allow batter to cook in the bottom of the cup, 3 to 4 minutes or until golden brown. Then use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until batter is fully cooked into a golden brown ball. Drain on paper towels.

By Luanne

Ingredients

• ✓ vegetable shortening
• ground beef
• milk cracker crumb
• sweet yellow onion
• egg
• milk
• garlic
• salt
• black pepper

Instructions

1. 1 Mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. Shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick.
2. 2 Heat vegetable shortening in a large skillet over medium-high heat. Sear patties until golden brown, about 2 minutes per side. Reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. Remove patties from skillet and drain on paper towels until ready to serve.

By LYNNINMA

Ingredients

• ✓ vegetable shortening
• carrot
• onion
• leek
• celery
• pork knuckle
• black peppercorn
• salt
• beer
• ground cumin

Instructions

1. 1 Place the carrot, onion, leek, celery, and pork knuckles into a large stockpot. Throw in the peppercorns, and season with salt to taste. Add enough water to the pot to cover the vegetables. Cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. Remove the knuckles from the water, and drain. Reserve vegetables and cooking liquid.
2. 2 Preheat the oven to 425 degrees F ( 220 degrees C). Melt the shortening in an enamel coated cast iron baking dish or pan. Place the drained pork knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan.
3. 3 Bake for 30 minutes in the preheated oven. During the last 10 minutes, sprinkle with beer in which a good amount of salt has been dissolved. Dust lightly with cumin to increase flavor. Serve with potato or white bread dumplings, or sauerkraut salad. In Bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.

By MATTI422

Ingredients

• ✓ vegetable shortening
• beef rump roast
• salt
• black pepper
• all-purpose flour
• onion soup mix
• water
• potato
• onion
• water

Instructions

1. 1 Season roast on all sides with salt and pepper; coat with flour (reserve leftover flour for gravy).
2. 2 Melt shortening in a pressure cooker over medium-high heat. Add roast; brown on all sides. Sprinkle onion soup mix over roast. Pour in at least 2 cups water (add 1 to 2 cups more if roast is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer).
3. 3 Seal the lid; bring the cooker to full pressure over high heat. Reduce the heat to low, maintaining full pressure; cook 1 1/2 to 2 hours.
4. 4 Release the pressure; test for doneness (the meat should be fork-tender). Add potatoes and onions, making sure vegetables are submerged in cooking liquid. (You may need to rearrange roast and place on top of vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
5. 5 Reduce heat to low, maintaining full pressure; cook for 10 minutes. Release the pressure; transfer roast and vegetables to a serving platter.
6. 6 To make gravy, bring cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk into boiling cooking liquid. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

By jenonymous

Ingredients

• ✓ vegetable shortening
• brown sugar
• all-purpose flour
• cinnamon
• butter
• pecan
• all-purpose flour
• baking powder
• salt
• white sugar
• egg
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside.
3. 3 Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients.
4. 4 Spread 1/4 of batter into each of the prepared cakes pan and spread 1/4 of streusel filling over each. Repeat once more, spreading layers evenly.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

By patriciafulda

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• salt
• black pepper
• beef round steak
• water
• tomato
• onion
• green pepper
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
3. 3 Sprinkle half the flour mixture on one side of round steak pieces; pound steak until coating is absorbed. Flip steak and coat with remaining flour mixture; pound steak until coating is absorbed.
4. 4 Cut steak into 6 pieces.
5. 5 Melt shortening in a large skillet over medium heat; place steak pieces in the hot shortening. Cook until browned, 7 to 10 minutes per side. Cover and simmer until tender, about 1 hour, adding water as needed.
6. 6 Turn steak pieces over and add tomatoes, onion, and green bell pepper to the skillet. Season with salt and black pepper.
7. 7 Simmer until vegetables are tender, about 30 more minutes.

By Chuck Schmahl

Ingredients

• ✓ vegetable shortening
• active dry yeast
• sugar
• all-purpose flour
• milk
• egg
• white sugar
• vegetable oil
• salt
• water
• baking soda
• butter
• sea salt

Instructions

1. 1 Sprinkle yeast and 1 teaspoon sugar over ½ cup warm water (about 100 degrees F, 40 degrees C) in a large bowl. Set aside until yeast becomes foamy, about 5 minutes.
2. 2 Add 3 cups flour, milk, shortening, eggs, ¼ cup sugar, 1 tablespoon oil, and 1 ½ teaspoons salt to yeast mixture; beat with an electric mixer on medium speed until smooth. Add remaining 3 cups flour, ½ cup at a time, mixing well by hand after each addition, until dough comes together; turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. Dough will be sticky.
3. 3 Lightly oil a large bowl. Add dough; turn to coat in oil. Cover the bowl with a cloth; set aside to rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch down dough.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Roll baseball-sized portions dough into "snakes" about 6 inches long; roll each into a spiral to give tops some texture. Set aside.
6. 6 Combine 4 cups hot water and baking soda in a bowl (baking soda does not need to dissolve completely). Dip each bun in baking soda solution; transfer to a baking sheet. Brush buns with melted butter; sprinkle with coarse sea salt.
7. 7 Bake in the preheated oven until brown, 20 to 25 minutes. Cool on a wire rack or brown paper bag.

By Brittskydoodlepoodlepie

Ingredients

• ✓ vegetable shortening
• saffron
• turmeric
• water
• onion
• cinnamon stick
• clove
• ginger
• cumin
• garlic powder
• cardamom seed
• long-grain white rice
• yogurt
• salt

Instructions

1. 1 Place saffron threads into boiling water, set aside to steep.
2. 2 Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
3. 3 Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

By Sigrid

Ingredients

• ✓ vegetable shortening
• beef cube steak
• all-purpose flour
• baking powder
• baking soda
• black pepper
• salt
• buttermilk
• hot pepper sauce
• egg
• garlic
• milk
• kosher salt
• black pepper

Instructions

1. 1 Place steaks between 2 layers of plastic and pound to a thickness of 1/4 inch.
2. 2 Place 2 cups flour in a shallow bowl.
3. 3 Stir together baking powder, baking soda 1 teaspoon pepper, and 3/4 teaspoon salt in second shallow bowl. Add buttermilk, Tabasco sauce, egg, and garlic; stir to combine.
4. 4 Heat shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Place a wire rack over a sheet of parchment paper.
5. 5 While the shortening is heating, dredge a steak in flour to coat; shake off excess. Dip into buttermilk batter; lift up so excess batter drips back into the bowl. Press in flour again to coat both sides completely. Place breaded steak on the wire rack and repeat to bread remaining steaks.
6. 6 Fry steaks, in batches if necessary, until evenly golden brown, 3 to 5 minutes per side. Remove steaks to a paper towel-lined plate to drain. Cover with foil to keep warm while you make the gravy.
7. 7 Drain fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
8. 8 Return the skillet to medium-low heat; add the reserved oil. Whisk the remaining 1/4 cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.
9. 9 Stir in milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring often, until thick, 6 to 7 minutes. Season with kosher salt and pepper.
10. 10 Transfer steaks to a platter and pour gravy over top.

By norah

Ingredients

• ✓ vegetable shortening
• vegetable broth
• mixed vegetable
• tomato
• potato
• onion
• barley
• garlic
• parsley
• oregano
• basil
• salt
• black pepper
• bay leaf
• all-purpose flour

Instructions

1. 1 Combine 6 cups vegetable broth, frozen vegetables, tomatoes with juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
2. 2 Place flour in a large bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add remaining 1/4 cup vegetable broth; stir with a fork until dough no longer sticks onto the sides of the bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to the slow cooker; cook until dumplings are soft and cooked in the middle, about 1 hour.

By susanmac

Ingredients

• ✓ vegetable shortening
• mozzarella cheese
• onion
• olive oil
• salt
• garlic powder
• parsley
• worcestershire sauce
• egg
• bread crumb
• ground chicken
• milk
• salt
• sugar
• baking soda
• chive
• all-purpose flour

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine flour, chives, baking soda, white sugar, and 1 teaspoon salt in a bowl; cut in shortening until crumbly. Slowly add milk, while stirring with a wooden spoon, until dough starts to pull away from sides of the bowl.
3. 3 Turn dough out onto a floured surface; knead for 2 minutes. Pat out into a 1-inch thick round; cut into individual biscuits, using a round cookie cutter or juice glass, pushing straight down and pulling straight up to maintain fluffiness while baking. Arrange biscuits on a baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 13 minutes.
5. 5 Meanwhile, combine ground chicken, bread crumbs, egg, Worcestershire sauce, parsley, garlic powder, and 1 teaspoon kosher salt in a bowl using your hands; shape into 5 patties (about 3-inches wide and 1-inch thick).
6. 6 Heat oil in a skillet over medium heat. Add patties; cook until browned, about 5 minutes. Flip patties; add onion and cook until patties browned on second side and onion is tender, about 5 minutes. An instant-read thermometer inserted into centers of patties should read at least 165 degrees F (74 degrees C).
7. 7 Slice biscuits open. Place burgers on bottom biscuits; top with onion and mozzarella cheese. Place top biscuits on top.

By mommymeggy

Ingredients

• ✓ vegetable shortening
• thyme
• parsley
• cream-style corn
• cream of mushroom soup
• green bean
• chicken broth
• butter
• turkey
• all-purpose flour
• black pepper
• celery
• onion
• carrot
• butter
• water
• butter
• salt
• all-purpose flour

Instructions

1. 1 In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
2. 2 Preheat oven to 425 degrees F (220 degrees C).
3. 3 Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
4. 4 Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
5. 5 Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.

By WisconsinSweets

Ingredients

• ✓ vegetable shortening
• green onion
• sour cream
• tomato
• black olive
• avocado
• monterey jack cheese
• corn husk
• chicken
• clove
• cumin
• caper
• green chile pepper
• tomato
• garlic
• onion
• olive oil
• poblano pepper
• chicken broth
• salt
• baking powder
• masa harina

Instructions

1. 1 Combine masa harina, baking powder, and salt in a small bowl and stir to combine.
2. 2 Place vegetable shortening in the bowl of a stand mixer and whip on medium-high speed until fluffy.
3. 3 Mix in 1/3 of the masa harina mixture on medium speed, about 2 minutes. Mix in 1/2 of the chicken broth and mix until combined. Add 1/3 of the masa marina mixture, and mix about 2 minutes. Pour in the remaining broth and mix an additional 2 minutes. Add in the remainder of the masa mixture and mix about 5 minutes. The mixture will be a slightly thick batter. Allow to stand while the filling is prepared.
4. 4 Preheat the oven's broiler. Place poblano chiles directly on the oven rack under the broiler and broil until the skin is blackened and bubbly. Turn the peppers to blacken the skin on all sides, about 8 minutes total.
5. 5 Place broiled peppers in a paper bag, close the bag, and allow the peppers to steam inside the bag, about 10 minutes.
6. 6 When peppers are cool enough to touch, remove the skins. Cut the peppers open and remove the seeds and membranes. Slice into 1/4-inch thick slices.
7. 7 Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook until softened, 2 to 3 minutes.
8. 8 While the onions are cooking, use some more olive oil to grease a 10x10-inch baking dish, and preheat the oven to 375 degrees F (190 degrees C).
9. 9 Add garlic to the skillet and cook about 1 minute. Stir in sliced poblano peppers, fire-roasted tomatoes and juice, green chiles, capers, cumin, and cloves. Cook for 4 minutes. Stir in cooked chicken and continue to cook, stirring occasionally, about 5 minutes.
10. 10 Pour filling into the prepared dish.
11. 11 Carefully and evenly spread the masa harina mixture on top of the filling.
12. 12 Remove excess water from each corn husk and place on top of the masa mixture, overlapping as necessary. Cover the dish tightly with aluminum foil.
13. 13 Bake in the preheated oven for 1 hour.
14. 14 Remove foil and corn husks. Sprinkle on Monterey Jack cheese and return to the oven until the cheese melts, about 5 minutes.
15. 15 Top with avocado slices, black olives, chopped tomatoes, sour cream, and green onions to taste. Serve warm.

By Bibi

Ingredients

• ✓ vegetable shortening
• milk
• salt
• thyme
• sage
• baking powder
• sugar
• cornmeal
• all-purpose flour
• black pepper
• nutmeg
• bay leaf
• thyme
• salt
• marjoram
• beef bouillon granules
• chili powder
• carrot
• water
• potato
• garlic
• onion
• vegetable oil
• pork rib

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Arrange pork pieces one layer deep in a large baking pan.
3. 3 Cook pork under the preheated broiler, stirring often, until meat is browned, about 10 minutes. Pour off and discard fat.
4. 4 Heat oil in a Dutch oven or large skillet over medium heat. Cook and stir onions in hot oil until softened and translucent, about 5 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant but not brown, about 2 minutes more.
5. 5 Stir in potatoes and cook for 5 minutes. Pour in water, carrots, chili powder, beef bouillon, marjoram, 1 teaspoon salt, 1/2 teaspoon thyme, bay leaves, nutmeg, and pepper. Bring to a boil, then reduce heat and cover. Simmer until meat and vegetables are tender, about 3 hours.
6. 6 Combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt for the dumplings in a large bowl. Cut in shortening until mixture resembles a coarse meal. Add milk all at once, stirring just until dough holds together.
7. 7 When stew is ready, remove bay leaves. Bring stew to a gentle boil over medium-low heat. Drop dough by rounded spoonfuls evenly over the surface. Cover the pot and boil until dumplings are cooked through, about 12 minutes.
8. 8 Ladle dumplings into soup bowls and top with lots of stew.

By QUIRKYIQ

Ingredients

• ✓ vegetable shortening
• active dry yeast
• water
• all-purpose flour
• salt

Instructions

1. 1 Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
2. 2 Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
3. 3 Preheat oven to 500 degrees F (260 degrees C).
4. 4 Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
5. 5 Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.

By Dennis Morazan

Ingredients

• ✓ vegetable shortening
• butter
• vanilla extract
• confectioners sugar
• milk

Instructions

1. 1 Beat shortening and butter in a large bowl with an electric mixer until smooth, about 3 minutes; stir in vanilla extract. Beat sugar, one cup at a time, into butter mixture on medium speed. Add milk and beat on high speed until light and fluffy.
2. 2 Keep icing covered with a damp cloth until ready to decorate. For best results, keep icing refrigerated when not using.

By morabam2011

Ingredients

• ✓ vegetable shortening
• white sugar
• cinnamon
• corn syrup

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C).
2. 2 Stir sugar, ground cinnamon, shortening, and corn syrup together in a small bowl until dough comes together. Place dough between two layers of parchment paper; roll to 1/8- to 1/4-inch thick. Transfer to a baking sheet; remove top piece of parchment paper.
3. 3 Bake in preheated oven until golden and bubbly, about 35 minutes. Cool completely and break into pieces.

By Kathy Arnold

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour and salt in a medium bowl. Add shortening and mix with a fork or pastry blender until the mixture is very crumbly. Sprinkle in cold water, 1 tablespoon at a time, stirring lightly with a fork until dough holds together. You may not need all the water.
3. 3 Roll dough gently on a floured pastry cloth to about 1 inch larger than your pie plate.
4. 4 Fold dough carefully in half, place it in pie plate, and unfold. Press gently into pan. For a single-crust pie, trim to about ½ inch beyond the rim, fold under, and flute or crimp as desired.
5. 5 Enjoy!

By Jan Bittner

Ingredients

• ✓ vegetable shortening
• candy corn
• peanut butter
• semisweet chocolate chip

Instructions

1. 1 Line a 9x13-inch pan with parchment paper.
2. 2 Place candy corn in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until candy corn is warm, melted, and smooth.
3. 3 Stir peanut butter into melted candy corn until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan.
4. 4 Place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. Heat the chocolate, stirring constantly, until just warm, melted, and smooth. Spread warm chocolate over the peanut candy. Chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.

By Kelli Stovall

Ingredients

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

Instructions

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

By Carri Smith

Ingredients

• ✓ vegetable shortening
• self-rising flour
• buttermilk
• butter

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Place flour into a large bowl. Cut in shortening with a pastry blender or two knives until crumbs are pea-sized. Stir in buttermilk with a fork just until moistened.
3. 3 Turn dough out onto a lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle with a thickness of 3/4 to 1 inch. Dip a 2-inch biscuit cutter in flour and cut out as many biscuits as you can. Gather dough scraps and roll together into a ball; pat out to the same thickness as before and cut out addtional biscuits.
4. 4 Transfer biscuits to a baking sheet, spacing them about 1 inch apart. (For softer biscuits, arrange so the edges almost touch.)
5. 5 Bake in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and brush butter over top.

By White Lily