484 almost doughless Recipes

butter, softened, cream cheese, softened, sugar, peanut butter, vanilla, salt, milk chocolate chips , for milk chocolate (almost 1 lg. bag) or 20 oz semi-sweet chocolate chips, for dark chocolate (almost 1 lg. bag)

cold butter, brown sugar, cinnamon, chopped walnuts, firmly-packed brown sugar, vegetable oil, egg, room temperature, fresh orange juice , almost to room temperature, sour cream (not cold , almost room temperature), vanilla, all-purpose flour, salt, cinnamon (or to taste), baking soda, baking powder, diced fresh rhubarb, diced fresh strawberries

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

unsalted butter, softened, vanilla extract, sugar , sifted, milk, drops food coloring, or as needed (optional)

tomato sauce, tomato paste, ketchup, white sugar, onion powder, garlic powder, dried oregano, ground black pepper, worcestershire sauce, meat loaf, italian-style stewed tomatoes, undrained, ground turkey, sleeve roasted vegetable-flavored buttery round crackers (such as ritz), crushed, onion, diced, green bell pepper, diced, eggs, slightly beaten, dried oregano, dried thyme, worcestershire sauce, garlic, minced, ground black pepper, shredded mozzarella cheese (optional)

vegetable oil, chopped onion, garlic, minced, all-purpose flour, chicken broth, dried thyme, salt , to taste, ground black pepper, lentils, cooked, carrot, diced, celery, diced, corn kernels, cooked, potatoes, boiled and mashed, lowfat buttermilk

butter, graham cracker crumbs, sweetened condensed milk, sour cream, lemon juice, cherry pie filling (or blueberry pie filling)

butter recipe cake mix, butter, softened, eggs, water, butter (very soft-almost melted), flour, sugar, vanilla, cinnamon

lemon , juice and zest of, milk (almost), vanilla, unsalted butter, melted, egg, sugar, all-purpose flour, baking powder, baking soda, salt, blackberry

cornmeal, flour, baking powder, salt, skim milk, egg whites, lightly beaten

butter (no subs please!), onion, finely chopped, minced fresh garlic (optional), short grain arborio rice, good quality chicken broth, water, grated parmesan cheese, salt and pepper

hamburger buns with sesame seeds, hamburger , in 8 thin patties, 1/10 lb each (approximately), pickles, chopped onion (at mcd s these are reconstituted), shredded iceberg lettuce, salt and pepper, yellow american cheese, mayonnaise, catsup, mustard, sweet pickle relish

flour, cream of tartar, baking soda, salt, butter, vanilla, sugar, eggs, jalapenos, very finely diced (divided so you have 1 1/2peppers for dough and the other half for topping), jalapeno seeds, finely chopped , almost to a mash

light sour cream, mayonnaise, white wine vinegar, sugar, salt, cayenne pepper, stalk celery sliced thin diagonally, carrots coarsley grated, green cabbage (almost 2 lbs) shredded, red cabbage (almost 1 lb) shredded

all purpose flour, sugar, baking powder, baking soda, ground cinnamon, egg whites, banana (about 2 s mashed), applesauce

whole wheat flour, cocoa, sugar, imitation vanilla, applesauce, sun crystals, cinnamon, oatmeal

water, sliced fresh ginger (about 4 oz; no need to peel), sugar, chopped serrano or jalapeno chiles, including seeds (see cooks notes), fresh mint leaves, unflavored gelatin (almost 1 1/4-oz packet), chilled heavy cream, sugar, sliced candied ginger, mint sprigs

dried beans (pinto preferred, but almost anything will work, my school cafeteria always made them with navy beans), ham hock (salt pork, ham bone, or other salty pork), onion, chopped, garlic clove, minced, butter or 1 tbsp bacon grease, water