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Results 41 - 50 of 55 for dough frying
Pierogi are a delicious dish ... made of unleavened dough and filled with various ingredients ... Pierogi are best browned or steamed the next day.
42. FRIED PIE DOUGH
Sift, then measure flour, sift ... to make stiff dough. Roll out 1/8" thick ... deep hot fat. Cook and mash the fruit. Add sugar and some butter.
43. FRIED PIE DOUGH
Sift together flour, baking powder and salt. Cut shortening into dry mixture. Mix in milk and egg. Keeps good in refrigerator. Chill ...
44. FRIED PIE DOUGH
Mix all ingredients together at once until smooth. Pinch a piece size of a walnut roll out on light floured board until thin spoon on ...
45. FRIED PIE DOUGH
Mix all ingredients. Roll into small ball, roll flat with rolling pin. Fill first and seal. Deep fry.
46. FRIED PIE DOUGH
Keep in refrigerator overnight before using.
47. SOUR DOUGH BREAD
(I make Indian fry-bread this way, too.) Mix together and add to above: 1/2 tsp. baking soda 1 tsp. salt 2 1/2 c. buttermilk 1/4 c. sugar ...
Mix flour, eggs and water and work dough until firm. Divide in 2 ... cream and sugar. If sour cream is omitted, garnish with melted sweet butter.
Cut butter into flour with ... thoroughly blended. Divide dough into 2 parts; wrap each ... to 50 minutes until brown. Great hot or very cold.
Pat out bread dough and use donut cutter. Deep ... brown. Remove from fryer and let cool and then dunk in powdered sugar or sugar or eat plain.
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