19 ever dough Recipes

refrigerated white chocolate chip cookie dough, macadamia nuts

prepared italian pizza dough (already prepared at publix deli.), garlic clove, mashed, sea salt, onion powder, butter, olive oil

classico alfredo sauce, leaves spinach, mozzarella cheese, shredded, parmesan cheese, shredded, pizza dough (enough for 1 12-inch pizza)

pre-mixed boule dough (see link below in directions ), unsalted butter, softened, salt, brown sugar, pecan halves or chopped s to taste (we use lots), salted butter, softened, sugar, ground cinnamon, freshly grated nutmeg, ground black pepper, toasted pecans, chopped

flour, warm water, olive oil, fast rising yeast, sugar, salt

active dry yeast (or 2 packages), warm water, vegetable oil, sugar, salt, flour

water, olive oil, salt, sugar, all-purpose flour or 4 cups bread machine flour, your favorite pizza seasoning (mine is wildly delicious italian), fast rise yeast, cornmeal

all-purpose flour, baking soda, sea salt, butter, softened, white sugar, brown sugar, egg, vanilla extract, semisweet chocolate chips, yellow cake mix, water, canola oil, eggs

refrigerated sugar cookie dough, fruit pie filling (apple, blueberry, cherry, etc.), sugar

alfredo sauce, mushroom, pizza dough (pillsbury is recommended ), bacon, mozzarella cheese

prepared pizza crust (or recipe for pizza dough), tomato sauce (your favorite ), eggplant, flour, salt, mozzarella cheese, parmesan cheese, vegetable oil

recipes pastry dough, an egg wash made by beating 1 large egg yolk with 1 tsp water, grade b maple syrup, canned solid-pack pumpkin, cinnamon, ground ginger, salt, heavy cream, milk, eggs, available at some specialty foods shops

pizza dough , brought to room temperature, extra-virgin olive oil, grated parmigiano-reggiano, broccoli from trimmed broccoli bin in produce section, 1/3 head, extra-virgin olive oil , 1 turn of the pan, cracked garlic, chicken breast cut for stir fry or chicken tenders, salt and freshly ground black pepper, part skim ricotta cheese, sun dried tomatoes in oil, drained and sliced, shredded mozzarella cheese , available on dairy aisle, leaves fresh basil , torn or stacked and thinly sliced

dry yeast, salt, milk (can be cold), sugar, soft margarine (stick not tub margarine), flour

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

refrigerated buttermilk biscuits (not the layered varieties), flour or cornmeal, for rolling, olive oil, for brushing (can also use 1 egg)