185103 basic flour dredging Recipes

all-purpose flour, salt, seasoning salt, celery salt, pepper, dry mustard, paprika, garlic powder, onion powder, ginger, thyme, basil, oregano

all-purpose flour, vegetable shortening or 5 tsp lard, salt, very warm tap water, semi packed slivered spinach (optional), powdered spinach (if you have it) (optional), sun-dried tomato (optional), powdered tomato (if you have it) (optional), chopped cilantro (optional) or 1 1/2 cups basil (optional) or 1 1/2 cups parsley (optional) or 1 1/2 cups oregano (optional)

basic mashed potatoes, russet potatoes, peeled and diced, yukon gold potatoes, peeled and diced, butter, heavy cream, salt and ground black pepper, to taste, place both varieties of potatoes in a large pot ., add enough cold water to cover the potatoes by about 1 inch., bring to a boil over high heat, then lower to medium-high to maintain a low boil., cook until tender , about 25 minutes., meanwhile , during the final 5 to 10 minutes of cooking, in a small saucepan over medium-low heat, combine the butter and cream. once the butter melts, mix well and set aside., drain the potatoes. if you have a potato ricer , use it to rice the potatoes into the cooking pot. alternatively, use a large spoon to force the potatoes through the holes in the strainer, or return them to the pot whole and use a masher., season the potatoes with salt and pepper., use an electric mixer or whisk to lightly beat the potatoes. whip in half of the butter and cream mixture, then continue adding more to reach desired consistency., season with salt and pepper.

flour (any type of white ), egg (weigh s with their shells), soft butter, sugar, vanilla extract, salt, baking powder

flour, salt, butter-flavor vegetable shortening, ice water, double crust, flour, salt, butter-flavor vegetable shortening, ice water

flour, sugar, vegetable oil, eggs, salt, baking powder, cinnamon, reduced fat milk

flour, sugar, salt, eggs, grated lemon rind (or a little grated vanilla bean), cognac, melted butter, milk

flour, salt, pepper, rump of beef, fat or oil, onions, sliced , or 10-12 small white onions, peeled, carrots, scraped and cubed, herbs and other seasonings as desired, liquid (wine , bouillon, tomatoes, vegetable broth, etc.), other vegetables as desired

flour, baking powder, baking soda, salt (scant), buttermilk, eggs, melted butter or 1/2 cup margarine, slightly cooled

flour, milk, baking powder, salt, egg yolks, melted butter, egg whites , beaten until stiff

un-sifted bread flour, baking powder, salt, lard, chilled (crisco works ), warm water

all purpose flour, baking soda, salt, canola oil, warm water

basic bacon spread, by just happy on september 29, 2011, reviews, prep time : 20 mins, total time : 3 hrs 20 mins, serves: 30, yield: 1 batch, basic bacon spread recipe from skillet street food , by chef josh henderson - i have modified the steps and cooking times for personal preferences., smoked bacon, diced, yellow onions, diced, balsamic vinegar, fresh ground black pepper, coarse sea salt

biga (starter ), flour, yeast, warm water, olive oil, dough, bread flour, plus extra for working, yeast, warm water, salt, olive oil