Mix flour and salt in a large bowl.
In a glass measuring cup, mix alum, water, oil, and color and add to the flour/salt mixture. Stir until slightly cool.
Knead well, adding flour until it stops sticking to your hands.
Keep in an airtight container when not in use.
ogether and chill.
Dough.
Mix all the dough ingredients together.
stand mixer, use the paddle because the dough hook will not mix
Mix all ingredients in saucepan.
Cook over medium heat, stirring constantly until mixture gathers on stirring spoon and forms dough. This will take about 6 minutes.
Dump onto waxed paper until cool enough to handle and knead until smooth.
Store in covered container or plastic bag.
Food coloring may be added. (After cleaning, your stainless steel pans will shine because of the cream of tartar!) Makes about 2 pounds of play dough.
ave formed.
*if your dough still feels a little sticky
ew raisins or nuts in the bottom of tart shells.
egrees Celsius.
Melt the butter and lightly grease
Dough:
Place ingredients in bread
o mashed potatoes and mash the whole mixture well.
Add
Roll out the fresh pizza dough into a 12 inch circle, and place onto your stone or sheet.
Spread the alfredo sauce around and out to the edges and then lay the spinach on top of that, making sure not to overlap pieces of spinach.
Then sprinkle cheeses on top and bake at 475 for 10-13 minutes, or whatever you normally bake your pizza pie at.
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
few small cuts in the fat around each bacon
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!
ccording to the directions on the box.
Cook 2 pounds of hamburger the night before you will eat this then add the 2 packages of taco seasoning.
Right before you eat it add your cut up onion, lettuce, shredded cheddar cheese, I crunch the dorito's in the bag and then add the western dressing.
It is the best taco salad you will ever eat.
I put 8 hours for the time that I chilled the hamburger meat and taco seasoning.
From the package VERY gently form into 8 burgers. Do not over press, squeeze or mix the meat in anyway. Save that for meatloaf.
Sprinkle with salt and pepper.
Grill over high heat covered, I use charcoal,for 4 to 6 min per side depending on your preference, flipping at the halfway point. Add cheese at the flip if you wish. Serve on toasted buns with ketchup, mustard, mayo, etc. I like mine plain.
Finely chop bacon slices. Toss into 2 qt pot. Brown.
Add green beans, sugar, & onion powder. Salt & pepper to taste.
Cover & cook up to 1hr on low heat. I recommend at least 30min. You want the beans to look a little withered.
owl.
To stuff pierogi:
* Before stuffing the pierogi, put a BIG
ulse to mix. Recipe suggests you use \"hot to the touch\" tap
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!