12937 one pound dough Recipes

water (1 cup), cooking oil (2 tbsp), bread flour (3 cups), salt (3/4 teaspoon), active dry yeast (1 1/2 lb uses same measure), cornmeal (optional)

white rice, garlic, minced, chicken broth, dry white wine, chicken breasts, halved and pounded, mayonnaise, dried rosemary, salt and ground black pepper to taste

dough, unbleached flour, brown sugar, white sugar, dry yeast, warm milk, butter softened, sour dough starter, salt, insides, butter very softened, white sugar, ground cayenne pepper (more for spicier taste), drizzle, butter, brown sugar, ground cayenne pepper, powdered sugar add more as needed, splash of milk if it is too dry

fourteen in 1 cookies, fourteen in 1 cookies (master recipe), makes: about 7 dozen 2 1/2-inch cookies, simplicity itself. we love this recipe , especially at holiday time, because from just 1 easy cookie dough, you can make fourteen kinds of cookies. putting the sugar through a food processor gives these cookies a wonderful lightness and fineness of texture. have all ingredients at room temperature, 68 to 70of., in a large bowl, beat on medium speed until very fluffy and well blended, unsalted butter, at room temperature, sugar , processed in a food processor for 30 seconds, or superfine, salt, add and beat until well combined, egg, vanilla extract, reduce the speed to low and beat in just until combined: 2 1/2 cups all-purpose flour, divide the dough in half and wrap in plastic. refrigerate until firm, at least 1 hour., dough can be refrigerated for up to 2 days or it can be double-wrapped and frozen for up to 1 month.), bake , position a rack in the upper third and another in the lower third of the oven. preheat the oven to 375of. remove 1 disk of dough from the refrigerator and cut in half. return the unused portion to the refrigerator. either: scoop the cookie dough into 1-tbsp balls with a small ice cream scoop and roll each ball between your palms until smooth. place the dough balls on parchment-lined cookie sheets, spacing about 2 inches apart. using the bottom of a smooth, flour-coated glass, flatten each dough ball to about 1/8 inch thick. or: lightly flour the work surface. roll the dough to 1/8 inch thick, using an offset spatula to loosen the dough. sprinkle the surface lightly with flours as needed to keep the dough from sticking. cut the dough into desired shapes. place the dough shapes on parchment-lined cookie sheets, spacing about 1/2 inch apart. get as many dough shapes as you can out of each sheet, because the dough should be rolled only 2 times. discard any leftover dough after the second rolling, or form the leftover dough into balls and flatten them to about 1/8 inch thick., bake , 2 sheets at a time, until the cookies are evenly golden brown, 6 to 8 minutes, rotate the sheets halfway through baking for even browning. using a thin-bladed spatula, immediatel transfer the cookies to racks to cool to room temperature. decorate the cooled cookies, if desired, and transfer to an airtight container.

italian seasoned breadcrumbs, grated parmesan cheese, egg, beaten, boneless skinless chicken breast halves, pounded to 1/4 inch thickness, olive oil, mozzarella cheese, thinly sliced, olive oil, onion, chopped, garlic, crushed, chopped peeled fresh tomatoes or 1 (28 oz) can peeled italian tomatoes, drained and chopped, tomato paste, bay leaf, sugar, dry oregano

veal cutlets or 1 1/2 lbs boneless skinless chicken breasts, pounded very thin, eggs, milk, italian seasoned breadcrumbs, fresh lemon zest, finely grated, sweet unsalted butter , to taste, salt , to taste, black pepper , to taste, lemon , juice of

water, salt, sugar, bread flour , plus, bread flour, asiago cheese, grated, dried basil, fennel seed, dried oregano, active dry yeast

eggs, whole milk, heavy cream, kosher salt, black pepper, store-bought refrigerated piecrust or pastry dough, grated gruyere, black olives (about 14), pitted, rinsed, and roughly chopped, broccoli florets or asparagus (cut into 2-inch pieces), steamed, cooked ham, diced

general mills fiber 1 cereal (one sleeve), semi-sweet chocolate chips, peanut butter (optional)

chicken breasts, cubed, minute rice, asparagus (big , fat ones -remove bad ends and slice in 1 - 2 inch pieces), onion, medium chopped, sliced water chestnuts, olive oil, chicken stock, lemon juice (1 big fresh squeeze from 1/2 lemon), roasted garlic, salt (at the addition of every ingredient), pepper (at the addition of every ingredient)

flour , for dusting, refrigerated pizza dough, egg, lightly beaten, kosher salt, spicy mustard, for serving (recommended : gulden s)

frozen sweet roll dough, apples, peeled , cut in sixths, sugar, light cream or 1 cup half-and-half cream, cinnamon

butter, garlic cloves, minced, garlic powder, refrigerated french bread dough, chopped fresh chives, parmesan cheese, grated

butter poundcake (thawed, if using frozen ones ), lemons, eggs, sugar, milk

boneless, skinless chicken breast, onions, fresh bay leaves, extra-virgin olive oil, button mushrooms, sliced or quartered, baby potatoes, diced, parsnips, peeled and diced 1/2-inch thick, ribs celery, chopped, a few sprigs fresh sage leaves, very thinly sliced, salt and freshly ground black pepper, butter, all-purpose flour, splash white wine, dijon mustard, chicken stock, heavy cream, sheet frozen puff pastry dough , defrosted, egg

unbaked 9 inch deep dish pie shell , if frozen thaw completely, eggs, all-purpose flour--heaping, sugar, brown sugar, butter, softened, semi-sweet chocolate chips, i prefer mini ones but regular size is good to, chopped pecans

skinless chicken breast half, per person, pounded flat (more if desired), butter , per breast (amount is approximate), seasoning, to taste (i use johnny s pork and chicken seasoning)