16901 empanada dough no Recipes

flour, salt, cold water, egg, egg white, vinegar, shortening

butter, softened, cream cheese, softened, all-purpose flour

egg, beaten, pork loin, thinly sliced, spanish paprika, olive oil, garlic, chopped, oregano, pimiento, sliced, onions, chopped, tomatoes, peeled, seeded & chopped, parsley, chopped, salt & pepper, bread dough, red pepper, chopped, hard-boiled eggs

refrigerated bread dough (no-knead flatbreads - master recipe (pizza, naan, focaccia), grapefruit size piece), pizza sauce, mozzarella cheese, shredded, pepperoni, sliced (to taste), parmesan cheese, grated, barbecue sauce, diced chicken breast, cooked, mozzarella cheese, shredded, fontina cheese, shredded, pickeled jalapeno pepper (to taste), cilantro, chopped (to taste), pizza sauce, pineapple tidbits, drained, mozzarella cheese, shredded, deli ham, sliced

chopped shallots (divided ), garlic cloves (divided , two chopped), chipotle peppers (from a can of chiles in adobo), adobo sauce (from a can of chiles in adobo), hidden valley original ranch dressing, greek yogurt, lime , juice and zest of, fresh chives, snipped with scissors, red potatoes, peeled and cut into 1/4 inch dice, ground pork, hidden valley original ranch seasoning mix, olive oil, tomato paste, corn kernel, dried oregano, water, pizza dough

masa harina (available in mexican or latin american markets), all-purpose flour, yellow cornmeal, baking powder, southwest seasoning, salt, black pepper, vegetable shortening, filling of your choice (such as crab or spicy beef), egg beaten with 2 tbsp water, for egg wash

masa harina, flour, yellow cornmeal, baking powder, southwest seasonings, salt, fresh ground black pepper, lard, warm water

basic dough , recipe follows, apricot filling , recipe follows, sugar, ground cinnamon, flour, salt, shortening, cold water, dried apricots, approximately 3 cups water, sugar, ground cinnamon, ground nutmeg, roasted and shelled pinon (pine-nuts) (optional)

olive oil, for sauteing, ground beef, ground pork, white onion, finely chopped, curry powder, cilantro, washed and leaves chopped, chopped spinach, goat cheese, salt and freshly ground black pepper, frozen puff pastry dough, cut into 5-inch rounds, and kept cold in refrigerator

dough, salt, white pepper, ground tumeric, unsalted chilled butter, chilled lard ( could be white veg shortening ), flour, egg, lite beer or water or cream ( cold ) or as needed, chopped onion, chopped tomatoes, ground cardamon, white pepper, salt, chopped hearts of palm, parsley, shrimp, peel, deveined, butter, garlic, glaze and sealer, cold milk , water, or cream, egg yolk

dough circles, lean ground beef, green pepper diced, onion diced, garlic pressed, oil ( i prefer canola), tomato paste, worcestershire sauce, jalapeno peppers, ketchup, hard boiled eggs, other condiments of your choice to season the meat, canola oil for frying

refrigerated pizza dough (see recicpe #387518), pizza sauce, mozzarella cheese, shredded (adjust to taste), pepperoni (adjust to taste), parmesan cheese, cornmeal, onion, green pepper, olive, anchovy

refrigerated pizza dough (tube ), onion, finely chopped, garlic cloves, minced, olive oil, dried basil, dried oregano, dried rosemary, shredded mozzarella cheese

frozen yeast dinner roll dough, sugar, cinnamon, brown sugar, instant butterscotch pudding mix, pecan pieces, margarine, dried cranberries

frozen phyllo dough, ground walnuts (rolled ), cinnamon (go to drug store or dollar store), cardamom ( is optional but it makes a noticeable flavor improvement) or 6 seeds ( is optional but it makes a noticeable flavor improvement) or 1 pod ( is optional but it makes a noticeable flavor improvement), honey (a bear will do), butter (i have heard that half btr or mrgrn and half vgtbl oil works fine but i haven tsp tried it)

remember-you are working with yeast....and it s alive-so don tsp kill it before it has a chance to do it s job. use baby bottle warm water-not hot. make the sponge starter at least 2 (or as many as 16) hours before you plan to make the bread., stir the above ingredients together to make a thickish pudding-like mixture. cover loosely with plastic wrap and let it sit on your kitchen counter for at least 2 hours (or as many as 16-the longer you let it sit-the more flavor will be enhanced)., all of the sponge starter, warm (not hot) water, sugar (for browning crust-not flavor), salt (i use kosher ), active dry yeast, bread flour, if you prefer, you can use instant yeast-use 1/2 tsp in starter , and 1/2 tsp in dough)