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Boil fryers in water; remove them and use the broth to cook the dumplings in following directions below. Sift flour and salt into bowl. Mix ...

Peel, slice cucumbers (ripe and yellow). Remove seeds. Cut in half. Salt as for table use (no water). Let stand overnight. Drain. Boil: Add cucumbers ...

Peel and slice cucumbers or cut into lengthwise pieces, put into a large bowl or kettle, pour a handful of salt on them. Let stand overnight. In ...

Sift flour in mixing bowl. Add salt and mix in shortening. Add water, a small amount at a time, until dough is soft but not sticky. Knead well; roll ...

Dough: 1 1/2 cups flour, salt and dash of baking powder; blend in about 1 or 1 1/2 ounce of Crisco or other solid shortening. Use enough water to ...

Combine flour and water (enough to make dough spreading consistency) and butter. Roll out on floured paper and cut into about 1 1/2 inch squares. Add ...

In food processor, add flour, salt and shortening. Mix. Add warm chicken broth slowly, until forms ball. Handle dough lightly, break off enough as ...

Sift together 1 cup flour and salt in a mixing bowl. Add shortening and mix. Add enough hot water to make dough soft, but not sticky. Place dough on ...

Mix above ingredients with enough warm water to roll. Roll with rolling pin to approximately 1/8 inch thickness. Cut into 2 x 2 inch squares. Drop ...

Let stand for one month. Shake once a day, then strain and drink.

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