331 foolproof batch Recipes
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start with the following, batch, yeast, warm water, flour and24 Morestart with the following, batch, yeast, warm water, flour, batch, yeast, water, flour, after the ball has risen well , blend in the following ingredients, sugar, eggs, crisco shortening (dissolved), ricotta, teas of lemon, teas of vanilla extract, teas of cinnamon extract or 8 drops of cinnamon oil, teas of almond or anise extract or substitute, sambuca or whiskey ( ma and nonna used whiskey ), half= after the ball has risen well , blend in the following ingredients, sugar, eggs, crisco shortening, ricotta, teas of lemon, teas of vanilla extract, teas of cinnamon extract or 4 drops of cinnamon oil, teas of almond or anise extract or substitute, sambuca or whiskey ( my mother and grandmother used whiskey )29 ingredients
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italian sausage, casings removed, ricotta cheese and9 Moreitalian sausage, casings removed, ricotta cheese, egg, lightly beaten, dried basil, dried thyme, garlic powder, dried oregano, shredded mozzarella cheese, divided, spaghetti sauce, no-boil lasagna noodles, grated parmesan cheese1 hour , 11 ingredients
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Foolproof Easy White Chiliboneless skinless chicken (breast or thighs your choice) ... and9 Moreboneless skinless chicken (breast or thighs your choice) we like a lot of meat so we use 2 pounds., hot if you like spicy) picante sauce, bell peppers (green, yellow, red , orange, purple, your choice), onions, jalapenos, white beans, hot pepper jack cheese (or more if you really like cheese), garlic chopped fine, black pepper, ground cumin6 hour , 10 ingredients
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Foolproof Salt-Rising Breadvegetable oil, all-purpose flour, salt and1 Morevegetable oil, all-purpose flour, salt, potato-yeast starter4 ingredients
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Foolproof Buttercreamegg yolks, sugar, light corn syrup and2 Moreegg yolks, sugar, light corn syrup, unsalted butter, softened (see notes ), vanilla or other flavoring (see notes)5 ingredients
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Foolproof Lemon Meringue Piesugar, cornstarch, salt, grated lemon peel, lemon juice and4 Moresugar, cornstarch, salt, grated lemon peel, lemon juice, eggs, separated, butter or margarine, baked 9-inch pie crust, cream of tartar9 ingredients
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Foolproof Pie Shellsking arthur unbleached all-purpose flour, sugar, salt and4 Moreking arthur unbleached all-purpose flour, sugar, salt, shortening, egg, cold water, cider vinegar20 min, 7 ingredients
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Cinnamon Raisin Breadbig beautiful white pan loaf dough , 1 batch, cinnamon and3 Morebig beautiful white pan loaf dough , 1 batch, cinnamon, sugar, dark raisins, unbleached all-purpose flour5 hour 45 min, 5 ingredients
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Thanksgiving Day Sweet Potato Piebatch sweet dough , for a 1-crust pie (recipe above) and9 Morebatch sweet dough , for a 1-crust pie (recipe above), sweet potatoes, eggs, egg yolks, sugar, salt, ground cinnamon, ground ginger or 1 tsp finely grated fresh ginger, freshly grated nutmeg, light cream or half-and-half3 hour , 10 ingredients
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Flemish Beef Stewflemish beef stew and20 Moreflemish beef stew, american-style beer is used in this recipe. if you want to try another beer, go for a belgian ale - an imported pilsner might be too bitter., beef chuck, cut into 1- to 1 1/2-inch cubes, salt, black pepper, vegetable oil, unsalted butter, onions (6 to 8 medium), chopped (7 cups), turkish or 1 1/2 california bay leaves, pilsner-style beer such as budweiser, dijon mustard, thick) slices country-style bread, beef dry and sprinkle with pepper and 1/2 tsp salt., heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. transfer to a plate., add onions and remaining 1/4 tsp salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more., add beef along with any juices on plate, bay leaves, and beer and bring to a simmer., meanwhile , spread 1 tbsp mustard on each side of bread slices, then place bread on top of stew. simmer stew, covered, until beef is very tender, about 2 hours., just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. season with salt., stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. reheat over moderate heat., makes 6 to 8 main-course servings.2 hour , 21 ingredients
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