Type what you have

Ingredients

• ✓ flour
• pork sausage
• worcestershire sauce
• egg
• salt
• black pepper
• egg
• bread crumb
• oil

Instructions

1. 1 In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
2. 2 Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
3. 3 Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.

By UKLAINE

Ingredients

• ✓ flour
• butter
• yellow onion
• bacon
• bay leaf
• chicken broth
• russet potato
• marjoram
• caraway seed
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir until onions are nearly transparent, 5 to 7 minutes.
2. 2 Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.
3. 3 Stir sour cream into soup; cook another 1 to 2 minutes.

By Joe Werner

Ingredients

• ✓ flour
• egg
• olive oil
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Mix flour, eggs, olive oil, and salt in a bowl until combined. Add water, 1 teaspoon at a time, until a smooth, thick dough forms.
3. 3 Turn dough out onto a lightly floured work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes.
4. 4 Divide dough into 8 balls; roll and cut dough into desired pasta shape using a pasta machine.

By pho1962

Ingredients

• ✓ flour
• butter
• milk
• cream of tomato soup
• sugar
• american cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat; stir in flour. Add milk, soup, and sugar; stir until incorporated. Heat until just about to boil; stir in cheese. Cook and stir until cheese is completely melted, but do not allow to boil.

By Clotho98

Ingredients

• ✓ flour
• butter
• onion
• dill pickle
• water
• dill pickle juice
• dill
• half and half
• celery salt

Instructions

1. 1 Heat 2 tablespoons butter in a pot over medium heat; cook and stir onion and dill pickle until onion is translucent and soft, 5 to 10 minutes. Add water and bring to a boil for about 30 seconds.
2. 2 Transfer pickle mixture to a blender; add dill pickle juice and dill. Blend mixture until smooth; add half-and-half and blend until smooth. Pour soup back into the pot.
3. 3 Stir celery salt into soup and bring to a simmer.
4. 4 Combine 1 tablespoon butter and flour together in a skillet over medium heat; cook and stir until roux is smooth and lightly browned, about 5 minutes. Stir roux into soup until thickened.

By Captain K

Ingredients

• ✓ flour
• butter
• margarine
• onion
• milk
• velveeta
• broccoli
• pepper

Instructions

1. 1 Melt butter in a large saucepan on medium heat. Add onion; cook and stir until onion is tender, about 5 minutes. Add flour; cook 1 minute or until bubbly, stirring constantly.
2. 2 Stir in milk. Bring to boil. Reduce heat to medium-low; simmer for 1 minute.
3. 3 Add remaining ingredients; Velveeta cheese, broccoli, and pepper. Cook until cheese is melted and soup is heated through, stirring occasionally.

By VELVEETA Cheese

Ingredients

• ✓ flour
• onion flake
• beef bouillon granules
• garlic salt
• cumin
• paprika
• chili powder
• cayenne pepper
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together onion flakes, flour, bouillon granules, garlic salt, cumin, paprika, chili powder, cayenne pepper, and sugar in a bowl.

By FoodUnlcom

Ingredients

• ✓ flour
• butter
• chicken breast
• onion
• carrot
• garlic
• chicken broth
• cheese tortellini
• chicken broth
• half-and-half
• spinach
• thyme
• garlic salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and melt. Add chicken, onion, carrots, and garlic. Saute until chicken is golden brown, 8 to 10 minutes. Hit Cancel.
2. 2 Stir in 1 cup chicken broth. Push chicken and vegetables to one side of the pot. Add tortellini in a single layer to the other side. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
4. 4 Stir 1 tablespoon chicken broth and flour together in a microwave-safe bowl. Stir in half-and-half. Microwave on high, stirring every 20 seconds, until mixture has thickened, 1 to 2 minutes. Transfer flour slurry into the pot and stir to combine. Add spinach, thyme, garlic salt, and pepper. Stir until spinach has wilted. Serve immediately.

By thedailygourmet

Ingredients

• ✓ flour
• bacon
• butter
• margarine
• onion
• carrot
• celery
• basil
• oregano
• green onion
• chicken broth
• beer
• processed cheese food
• cheddar cheese
• garlic powder

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.
2. 2 Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.

By Michelle Pope Matthews

Ingredients

• ✓ flour
• elbow macaroni
• tomato
• butter
• half-and-half
• chicken broth
• cheddar cheese
• cheddar cheese
• black pepper
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
3. 3 Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
4. 4 Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
5. 5 Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.

By Goodfella

Ingredients

• ✓ flour
• olive oil
• onion
• fava bean
• water
• water
• lemon juice
• white sugar
• salt
• dill

Instructions

1. 1 Heat oil in a skillet over medium heat. Add onions; cook and stir until fragrant, about 1 minute. Toss in fava beans and cook until slightly tender, about 2 minutes.
2. 2 Mix 2 tablespoons water and flour together in a bowl; pour into the fava bean mixture. Add 1 cup water, lemon juice, sugar, and salt. Cover and bring to a boil. Reduce heat to low and simmer until fava beans are very tender, about 5 minutes.
3. 3 Stir dill into the fava bean mixture; continue simmering until flavors are combined, about 2 minutes. Let cool to room temperature.

By Pascale Huntsinger

Ingredients

• ✓ flour
• sugar
• butter
• milk
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• huckleberry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups or line cups with paper liners.
2. 2 Beat sugar and butter together in a bowl with an electric mixer until smooth; beat in milk, egg, and vanilla extract until well blended. Combine 1 ¾ cups flour, baking powder, and salt in a separate bowl; stir into batter until just moistened. Toss huckleberries with 1 tablespoon flour in a bowl to coat: fold into batter.
3. 3 Divide batter among the prepared muffin cups, filling each ⅔ full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

By Laura

Ingredients

• ✓ flour
• turbinado sugar
• crystallized ginger
• blackstrap molasses
• egg
• salt
• clove
• cinnamon
• baking soda
• ground ginger
• butter
• sugar
• all-purpose flour
• all-purpose flour
• egg yolk
• salt
• baking soda
• baking powder
• peanut butter
• brown sugar
• white sugar
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
2. 2 Peanut Butter Dough: Put butter, white sugar, and brown sugar in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 3 minutes. Mix in peanut butter, baking powder, baking soda, and salt until incorporated. Scrape down sides of bowl, then mix in egg yolk until incorporated. Add flour; mix on low speed until a dough forms. Cover with plastic wrap.
3. 3 Ginger-Molasses Dough: Put white sugar, butter, ginger, baking soda, cinnamon, cloves, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color. Scrape down sides of bowl; mix in egg until incorporated. Mix in molasses until incorporated; mix in flour until incorporated. Mix in crystallized ginger until incorporated. Scraping bowl between additions.
4. 4 Roll a walnut-size ball (1 1/2 tablespoons) of ginger-molasses dough in turbinado sugar. Set on prepared baking sheet; flatten slightly with your palm. Brush top with water. Roll a marble-size ball (2 teaspoons) of peanut butter dough, set atop disk, then use a fork to flatten dough and make a crisscross pattern. Repeat with remaining dough. Bake until edges of top cookies start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

By eatthelove

Ingredients

• ✓ flour
• olive oil
• onion
• garlic
• broccoli
• water
• quinoa
• chicken bouillon
• evaporated milk
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add broccoli, water, quinoa, and chicken bouillon cubes to the onion mixture; bring to a boil stirring to dissolve the bouillon cubes. Place a cover on the skillet, reduce heat to low, and simmer until quinoa is fluffy, 10 to 15 minutes.
2. 2 Stir evaporated milk and flour into the quinoa. Increase heat and bring the mixture to a boil; cook and stir until the mixture thickens, about 5 minutes. Season with salt and pepper to serve.

By mrsembee

Ingredients

• ✓ flour
• salt
• oregano
• black pepper
• italian seasoning
• garlic powder
• onion powder
• cayenne pepper
• ground beef
• evaporated milk
• white sugar
• garlic powder
• white vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make loaf: Mix together salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper in a cup or small bowl.
3. 3 Place ground beef in a large steel mixing bowl on a sturdy surface; use your hands to blend in spice mixture. Pick up meat and throw it down with force about 20 times, kneading it after each throw. This will help meat hold together better when sliced.
4. 4 Form meat into a loaf; place on a broiler pan or baking sheet.
5. 5 Bake in the preheated oven for 1 hour and 15 minutes, rotating loaf halfway through to ensure even baking. Serve warm with sauce or allow meat to chill before slicing and reheating.
6. 6 Make sauce: Mix together evaporated milk, sugar, and garlic powder in a medium bowl. Gradually whisk in white vinegar, 1 teaspoon at a time, until thickened to your desired consistency.

By DASHRIPROCK

Ingredients

• ✓ flour
• olive oil
• onion
• bay leaf
• ginger-garlic paste
• garam masala
• turmeric
• chili powder
• water
• tomato puree
• sugar
• salt
• heavy cream
• half-and-half

Instructions

1. 1 Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
2. 2 Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
3. 3 Remove bay leaves and serve with cream if desired.

By njmom

Ingredients

• ✓ flour
• butter
• milk
• dijon mustard
• nutmeg
• salt
• black pepper
• white vinegar
• egg
• brioche bread
• deli ham
• gruyere cheese
• chive
• paprika
• tomato

Instructions

1. 1 Melt 2 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour and cook for 1 minute. Whisk in milk and bring to a boil. Reduce heat to low. Season with Dijon, nutmeg, salt, and pepper. Cook until sauce coats the back of a spoon, about 3 to 5 minutes. Remove sauce from the heat.
2. 2 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
3. 3 Melt remaining butter in a skillet over medium heat. Add bread and toast in melted butter on both sides. Top bread slices liberally with warm sauce, then top with ham and Gruyere cheese. Place poached eggs on top.
4. 4 Cover the pan with foil or a lid and turn off heat. Let stand until cheese has melted and sauce and eggs have set, about 5 minutes.
5. 5 Serve immediately, spooning any leftover sauce on top of eggs. Season with salt and pepper and sprinkle with chives and paprika.

By Babel Phaedrus

Ingredients

• ✓ flour
• butter
• onion
• garlic
• worcestershire sauce
• light beer
• chicken broth
• mustard
• half-and-half
• cheddar cheese
• cornstarch
• water
• salt
• pepper

Instructions

1. 1 Melt the butter in a saucepan over medium heat; cook the onion and garlic in the butter until the onion is tender, about 5 minutes. Pour in the Worcestershire sauce and beer; bring to a boil for 3 to 5 minutes. Stir the chicken broth and mustard. Reduce heat to medium-low and pour in the half-and-half while stirring.
2. 2 Toss together the shredded Cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted.
3. 3 Whisk together the cornstarch and warm water in a small bowl; stir into the cheese mixture; season with salt and pepper. Heat and stir until thick; serve hot.

By Sarah

Ingredients

• ✓ flour
• prosciutto
• mozzarella cheese
• lettuce
• shrimp
• cream cheese
• ham
• caper
• anchovy
• olive oil
• black olive
• mayonnaise
• tuna
• butter
• water
• bread flour
• sugar
• yeast
• milk
• milk
• salt
• egg

Instructions

1. 1 Beat eggs and salt lightly in a bowl.
2. 2 Stir 1/2 cup plus 2 1/2 tablespoons lukewarm milk, yeast, and sugar together in a bowl. Let stand until foamy, about 5 minutes.
3. 3 Mix tipo 00 and bread flours together in a bowl. Make a well in the center. Add beaten eggs and yeast mixture. Mix together with a fork. Add water and mix again to form a sticky ball. Knead butter into the dough a little bit at a time.
4. 4 Transfer dough to a floured work surface and knead vigorously until smooth, about 10 minutes. Place in a lightly floured bowl, cover with a clean, damp cloth and let rest in a warm place until doubled in volume, about 1 1/2 hours.
5. 5 Turn dough out on a floured surface. Stretch out one piece and fold it over the top. Repeat with another section of dough, working your way around the circle. Place dough in a paper panettone mold. Cover with plastic wrap and let rise in a warm place until dough reaches the rim of the mold, about 2 hours.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Fill a baking dish with some water and place it on the bottom rack of the oven to keep the panettone moist as it bakes.
7. 7 Brush the top of the panettone with some milk and place the mold on a flat baking sheet.
8. 8 Bake in the preheated oven until a skewer inserted into the middle comes out clean, 40 to 45 minutes. Allow to cool on a wire rack for a few minutes. Pierce the side, near the bottom, with 2 long wooden skewers that will stick out the other side. Flip the panettone gently and set the skewers on the rim of a tall pot. Cool panettone upside down so it doesn't collapse, at least 5 hours.
9. 9 Mix tuna and mayonnaise together in a bowl until smooth. Blend olives, olive oil, anchovy fillets, and capers in another bowl until smooth. Mix cream cheese and ham together in a third bowl.
10. 10 Remove skewers gently from the panettone and slice lengthwise to obtain 6 slices, including the top. Lay the bottom slice on a serving plate; spread with tuna mixture. Cover with shrimp and lettuce. Press second slice on top; add third slice. Spread olive mixture on top and cover with mozzarella cheese. Press fourth slice on top; add fifth slice. Spread cream cheese mixture on top and cover with prosciutto. Cover with the top slice.
11. 11 Wrap panettone in plastic wrap and refrigerate for at least 1 hour before serving. Slice into wedges from top to bottom.

By SilviaG

Ingredients

• ✓ flour
• salt
• baking soda
• buttermilk
• egg

Instructions

1. 1 Sift together flour, salt, and baking soda in a large bowl. Add buttermilk and egg yolks; stir until batter is smooth.
2. 2 Whip egg whites in a separate large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: egg whites will form soft mounds rather than a sharp peak. Fold whipped egg whites into batter until incorporated.
3. 3 Place an Aebleskiver pan over medium heat; grease each cup with cooking spray. Pour batter into each prepared cup to about 2/3 full. Cook until golden brown on each side, using a toothpick to flip, 1 to 2 minutes per side.

By Laura

Ingredients

• ✓ flour
• baking soda
• butter
• sugar
• vanilla sugar
• golden syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda.
2. 2 In a separate bowl, cream together the butter, sugar, vanilla sugar, and golden syrup; mix well. Stir in the flour and mix until just incorporated. Form dough into two, 1 inch thick elongated rolls the length of your cookie pan. Place them on the cookie pan with enough space in between for them to spread.
3. 3 Bake in preheated oven until they are light golden brown and have flattened; about 20 to 22 minutes if using margarine, or 13 to 15 minutes if using butter. Remove from oven and let cool slightly for about 3 minutes. Cut diagonally into 1 to 2 inch strips while still warm. Remove individual cookies to cool on a wire rack.

By SHEILAKAY77

Ingredients

• ✓ flour
• salt
• baking soda
• egg
• buttermilk
• butter

Instructions

1. 1 Preheat and lightly grease a large skillet or electric griddle.
2. 2 Mix flour, salt, and baking soda together in a bowl. Add egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
3. 3 Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly browned on each side, 1 to 2 minutes per side.

By Allrecipes Member

Ingredients

• ✓ flour
• bacon
• butter
• salt
• cabbage
• sour cream

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
2. 2 Add butter, flour, and salt to the skillet; whisk with drippings over medium heat until butter melts. Add cabbage and cook, stirring occasionally, until tender, about 15 minutes. Crumble bacon into the skillet. Stir in sour cream and cook until heated through, 1 to 2 minutes.

By Jessica Tripp

Ingredients

• ✓ flour
• milk
• sugar
• active dry yeast
• salt
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
3. 3 Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
4. 4 Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
5. 5 Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
6. 6 Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
7. 7 Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide. Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
8. 8 Meanwhile, bring a large pot of salted water to a steady simmer.
9. 9 Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
10. 10 Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
11. 11 Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate. Repeat Steps 9 to 11 to cook remaining dough.
12. 12 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ flour
• butter
• onion
• green cabbage
• water
• salt

Instructions

1. 1 Melt the butter in a skillet. Cook the onion and cabbage in the butter over medium-high heat until the cabbage is translucent.
2. 2 Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to serve.

By MonSaun

Ingredients

• ✓ flour
• potato
• egg
• salt
• black pepper
• nutmeg
• butter

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and peel potatoes.
2. 2 Place potatoes into a large bowl and mash with a potato masher. Add flour and eggs; mix until well combined. Season with salt, pepper, and nutmeg.
3. 3 Use your hands to shape potato dough into oblong dumplings with two pointy ends. If dough sticks to your hands, rinse them under cold water.
4. 4 Bring water to a boil in a large pot over high heat, then reduce to just a simmer. Working in batches, cook dumplings in just simmering water until they float on top. Use a slotted spoon to transfer dumplings to a large bowl of cold water. Remove with a slotted spoon to a colander; drain well.
5. 5 Heat butter in a large skillet over medium heat. Sauté Schupfnudeln in hot butter until golden brown and crisp on all sides, 5 to 10 minutes. Drain on a paper towel-lined plate.

By nch

Ingredients

• ✓ flour
• pork chop
• salt
• black pepper
• egg
• bread crumb
• vegetable oil

Instructions

1. 1 Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper.
2. 2 Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
3. 3 Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.
4. 4 Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.

By olenka

Ingredients

• ✓ flour
• active dry yeast
• milk
• caster sugar
• all-purpose flour
• milk
• butter
• egg yolk
• caster sugar
• all-purpose flour
• salt
• raspberry
• egg white
• white sugar

Instructions

1. 1 Sprinkle yeast over 1/4 cup of warm milk in a small bowl. Stir in 1 teaspoon flour and 1 1/2 teaspoon caster sugar; stir to dissolve. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Combine 1 cup sifted flour and 1/4 cup warm milk in a large bowl. Pour in the yeast mixture and mix well to form a sticky dough. Cover the bowl with plastic wrap, and cover the plastic-wrapped bowl with a clean kitchen towel. Let the dough rise in a warm place for until doubled, 2 hours or more.
3. 3 Beat butter, egg yolk, and 2 tablespoons caster sugar with an electric mixer until creamy, about 3 minutes. Add the butter mixture to the dough; pour in 1 cup flour and 1/2 teaspoon salt.
4. 4 Transfer the dough to a floured surface and knead until the dough is no longer sticky and feels smooth and elastic, about 10 minutes. Place the dough into a lightly greased bowl, cover the bowl with plastic wrap, and top it with the towel. Let the dough rise again for 1 hour.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
6. 6 Return the dough to a floured work surface. Press down lightly with your hands to deflate it, and use a knife to cut the dough into 8 pieces.
7. 7 Shape each piece into a ball and arrange them on the prepared baking sheet. Place two glasses on the baking sheet to hold up the towel, and arrange the towel over the rolls to prevent them from drying out. Let rise for 30 minutes.
8. 8 Remove the towel and glasses. Dip the bottom of a 2-inch glass or jar in flour and press down in the center of each bun to form a hollow. Fill the buns with the raspberries. Brush the beaten egg white on the edges of the buns and sprinkle each bun with about 1 1/2 teaspoon sugar.
9. 9 Bake in the preheated oven until the buns are golden brown, about 25 minutes.

By Petrovna

Ingredients

• ✓ flour
• egg
• white sugar
• salt
• milk
• vegetable oil
• vegetable oil

Instructions

1. 1 Mix eggs, sugar, and salt together in a bowl. Add milk, flour, and oil. Mix until batter is smooth and thin.
2. 2 Heat 2 small nonstick skillets over medium heat. Lightly oil the skillets. Pour in enough batter to just cover the bottom of each skillet. Tilt the pans to spread batter evenly.
3. 3 Lift the blini carefully when edges start to brown, about 2 minutes. Flip and cook until the other side is browned, about 1 minute more. Stack blini on a plate.

By RachelAnna

Ingredients

• ✓ flour
• bacon
• onion
• russet potato
• evaporated milk
• egg
• salt
• pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels. Reserve half of bacon drippings, and set aside. Return skillet to stove; stir onions, and cook until soft and translucent.
3. 3 In a large bowl, stir together reserved drippings, bacon, onion, and potatoes. Mix in flour, evaporated milk, and eggs. Season with salt and pepper to taste.
4. 4 Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour. Cut into squares, and serve with sour cream, if desired.

By JOENAUJOKAS