207 this all purpose Recipes

you will need, all purpose flour (i used bread flour), semolina, salt, warm water to make dough or more (i used 1 1/4 cups), oil/melted butter, for frying & spreading, original recipe required 1 cup each oil and butter...i didn tsp use that much maybe, 1/3, mix flour ,semolina & salt., add 1 cup of water( warm to the touch), stir with wooden spoon until moistened., if the dough is a bit dry add about 1 tbsp water at a time until just moistened. mine felt that it needed about 4 tbsp more or about 1/4 cup. cover the dough and let it rest for about 30 minutes., it is at this time that you may want to clean up and get your work space ready. after the 30 minutes resting time, knead the dough for 5 minutes until smooth. i used my kitchenaid mixer to do this job., divide the dough into about 9-10 dinner size rolls ., cover with kitchen towel to prevent skin from forming. spread about 2 tbsp oil on your counter top. take a roll of dough and place on oiled surface., spread into thin square sheet. lightly brush with melted butter., then fold like a business letter ( three sides). you should have a long rectangle., lightly brush with melted butter again. fold left third to center and then fold right third to center of rectangle., you should have a layered square....maybe the size of your palm. it is at this point that you may want to let it rest a bit., roll this square into a big square of 9x9 inch square( or thereabouts...doesn tsp have to be exact it could be smaller). the layers might move about on you a bit ...just be gentle and try to make it look like a square. if you let it rest a bit you won tsp have this problem. fry on preheated griddle or in a skillet on medium/low heat. you may add some oil and butter ( about 1 tbsp) in the hot skillet. i usually squirt a bit of oil from my oil dispenser and add a bit of butter to help with the browning. place the layered paratha(bread) and let it cook until the top seems a bit dry.* flip over and add a bit more butter/oil. press on the bread a bit, with a spatula, so that the second side gets brown as well., while it is cooking , i roll out the second dough...using the same method(while keeping an eye out on the skillet. i guess you can make them all ahead and this way you don tsp have to worry about watching the skillet. it might actually be better that you do them all in advance..., this bread is best eaten hot ...maybe right out of the skillet ., variation, i did a few parathas , where i added some chives, in the folding process. in case you would like to try this version, here are a couple of pictures.

all-purpose flour, plus more for work surface, egg yolk, heavy cream, apples , such as macoun, granny smith, cortland, jonagold, or empire peeled, cored, and cut into 1/4-inch-thi, fresh lemon juice, granulated sugar, ground cinnamon, ground nutmeg, salt, unsalted butter, cut into small pieces, sanding sugar, for sprinkling, all-purpose flour, salt, sugar, unsalted butter, cut into small pieces, ice water

all-purpose flour, sugar, baking powder, salt, butter, melted, milk, fruit (mom uses a large can of plums, but you can use any fresh, frozen or canned ), grape juice (this is optional), apple, chopped into small chunks (i use a tart apple), lemon juice, tapioca

all-purpose flour (maida), baking powder, sugar, salt, milk, egg (you can skip this, if you don tsp eat s), yogurt, oil, butter, lukewarm water , to knead the dough

all-purpose flour (unbleached ), baking powder (aluminum free), baking soda, salt, butter (unsalted ), granulated sugar (natural cane sugar), eggs, vanilla, lemon zest (or other citrus zest), low-fat ricotta (whole milk is also okay, for pete sake, don tsp use fat free!), sugar , sifted, lemon juice (fresh please! or use any citrus juice), lemon zest (optional, i added this )

all-purpose flour (reserve 1/4 cup of this for flouring the cherries), baking powder, baking soda, salt, sweet cherries in juice, drained, unsalted butter, softened, sugar, honey, eggs

all-purpose flour, ground cinnamon, ginger, orange extract (optional), salt, butter, softened, white sugar, baking soda, applesauce, yeast (this can be deleted if so desired), water , 105 to 115 deg,if using yeast,i found it useful in building the desired density of the gb loaf (whether you use this or not....either way it is a wounderful treat), cream cheese, sugar, vanilla extract, orange extract, diced candied ginger

all-purpose flour, sugar, baking powder, salt, nutmeg (grated fresh is best for this recipe ), ground cinnamon, allspice, egg, heavy whipping cream, milk, unsalted butter, melted, dried currant (i do not use this in mine as i just love the spices) (optional)

all-purpose flour, pepper, boneless skinless chicken breast halves (1 1/2 lb), margarine, water, fresh cranberries or 1 cup frozen cranberries (i use a can of whole-berry cranberry sauce), brown sugar, ground nutmeg, red wine vinegar (i leave this out ) (optional), hot cooked rice (optional)

this is the most logical progression to make this cake., prepare all pans and equipment. 1) line the jelly roll pan. 2) have the 8 springform pan ready. 3)have the cake circle ready or cut 1 out of heavy cardboard and cover in foil., make coffee rum syrup . 1)give the syrup time to cool completely before adding rum and vanilla., make chocolate almond shortbread . 1) allow the shortbread to cool completely., make cocoa sponge cake . 1) cake cools quickly. 2) fresh cake is easier to roll., make ganache filling . 1)by the time this is cool enough to use, the cake should be cool., make coffee rum buttercream ., make glaze . 1) do not make the glaze until the second layer of buttercream has been added and cake is back in the refrigerator., cocoa sponge cake, eggs, sugar, canola oil, vanilla, cocoa powder, ganache filling, dark chocolate, chopped, heavy cream, vanilla, chocolate almond shortbread, sliced almonds, powdered sugar, all-purpose flour, cocoa powder, butter, chilled 1/2 cubes, salt, vanilla, almond extract, coffee rum syrup, water, sugar, instant coffee, dark rum, vanilla, coffee rum buttercream, dark rum, instant coffee powder, vanilla, light brown sugar, water, butter, softened, egg whites, glaze, dark chocolate, chopped, heavy cream, corn syrup, dark rum, vanilla

all-purpose flour, powdered sugar, ground walnuts, margarine or butter, softened, ground cinnamon, red raspberry preserves, make apricot linzer bars: substitute ground almonds for the ground walnuts and apricot preserves for the raspberry preserves.), be sure and use the pan size called for in this recipe. cookie dough needs to be spread to the sides and into the corners of the pan.

all-purpose flour, baking soda, salt, water, ghee, vegetable oil, unsalted butter, recipes for this program , which were provided by contributors and guests who may not be professional chefs, have not been tested in the food network s kitchens. therefore, the food network cannot attest to the accuracy of any of the recipes.

all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, salt, eggs, beaten, vegetable oil, grated zucchini, walnuts ( optional), nutmeg, peel of 1 washed orange, minced (or try this with lemon peel)

all-purpose flour, salt, baking soda, ground ginger, shortening (this is what the recipe calls for i use 1/2 butter, 1/2 ), brown sugar, egg, dark molasses, vanilla, lemon extract

all-purpose flour, salt (preferably sea ), butter (chilled ; cut into 1/4 slices), cold water, all-purpose flour, sugar, fruit (i ve made this with blueberries, raspberries, blackberries and apples but most s can be used)

this is best if you use fresh corn ,cut from the cob, cream style corn or, fresh corn , cut cream style, milk, eggs, salt to taste, all purpose flour, sugar

all-purpose flour, baking soda, salt, butter, brown sugar, eggs, beaten, chopped mango (i cheat and use the food processor for this, just a few pluses and it is fine.)

all-purpose flour, salt, sugar, cold butter flavor shortening , cut into cubes, ice cold water, heavy whipping cream, powdered sugar, vanilla extract, cream cheese, room temperature (this is 2 oz less than the 8 oz block), sugar, water, guava paste, cut in small cubes, lemon flavored jello gelatin, sugar, heavy whipping cream, powdered sugar, vanilla