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                                                                  Breakfast-time in Germany often includes these enriched rolls fresh from the oven. Americans often bake similar rolls that they call crescent rolls. Serve them for breakfast or dinner, but get rave reviews either way. Makes 18 rolls.

                                                                  Ingredients
                                                                  • Yes No 1 1/8 cup milk
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 4 1/3 cup all purpose flour
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No chocolate chip
                                                                  • Yes No cinnamon and sugar
                                                                  • Proof the yeast by mixing1/2 cup of the lukewarm milk, 1 teaspoon of sugar and yeast together in a glass until the yeast dissolves. Let the mixture sit for at least 10 minutes. If bubbles are forming or the milk is foamy, proceed with the recipe.
                                                                  • Mix 4 cups of flour in a bowl with salt. Add the proofed yeast, the rest of the milk and the softened butter and mix until a soft ball forms. Knead for about 3 minutes.
                                                                  • Place dough in an oiled bowl and let rise until almost doubled (about 60 minutes).
                                                                  • Pinch off 2-ounce pieces of dough and form into small balls. Roll out the balls to 6 inch ovals and flatten slightly to form long triangles. Let rest 1 minute to let the dough relax and then form crescents by holding two corners down on a floured board with your fingers and rolling them towards the long point. Seal the point by pinching.
                                                                  • Place the rolls on an oiled cookie sheet, bringing the two ends towards each other to form a new moon shape. Let the rolls rise about 30 minutes. Meanwhile, heat the oven to 350°F.
                                                                  • Mix the egg yolk with 1 tablespoon of water to make an egg wash and brush the mixture over the tops of the rolls.
                                                                  • Bake for 15 - 20 minutes or until golden brown. Serve warm, if possible.
                                                                  • Notes:
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 50 minutes
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                                                                    Minute

                                                                  These individual sized pumpkin rolls are sure to be a success. Easy to make with crescent roll dough, but hard to stop eating with the rich and spicy sweet pumpkin filling.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No 1 14 oz eagle brand sweetened condensed milk
                                                                  • Yes No 2 tbsp pillsbury best all purpose flour
                                                                  • Yes No 2 tbsp cinnamon, ground
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Yes No 1 cup pecan
                                                                  • Yes No 4 8 oz refrigerated crescent rolls
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Preheat oven to 375 degrees. In a large bowl, blend cream cheese, pumpkin, sweetened condensed milk, flour and spices until combined and smooth.
                                                                  • Unroll crescent rolls, separate and lay flat. Evenly spread 1 1/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer then roll into the crescent shape. Sprinkle the top of the rolls with a little granulated sugar.
                                                                  • Bake 11 to 13 minutes or until slightly golden brown. Store leftovers covered at room temperature.
                                                                  Yields: 32rolls
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                                                                    Pillsbury's Best

                                                                  Barbara Nowakowski of North Tonawanda, New York dresses up a tube of crescent roll dough to create the golden bites. 'This is one of our favorites,' she writes. 'They're a nice addition to any buffet. We like them so much that I usually triple the recipe.'

                                                                  Ingredients
                                                                  • Yes No 1 8 oz refrigerated crescent rolls
                                                                  • Yes No 1 1/3 cup french fried onions
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp water
                                                                  • Unroll crescent dough and separate into triangles. Sprinkle each with about 2 tablespoons onions. Roll up each from the wide end; place on a ungreased foil-lined baking sheet. Curve ends down to form crescents.
                                                                  • Beat the egg and water; brush over dough. Sprinkle with remaining onions. Bake at 400 degrees F for 10-12 minutes or until golden brown. Serve warm.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
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                                                                  Loaded with pork sausage and cheese, these fun, golden brown sausage rolls from Cherie Durbin of Hickory, North Carolina are perfect for brunch or lunch.

                                                                  Ingredients
                                                                  • Yes No 1/3 lb pork sausage
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp minced parsley
                                                                  • Yes No 1/2 tsp grated parmesan cheese
                                                                  • Yes No 1/4 tsp dried basil
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 4 oz tube refrigerated crescent rolls
                                                                  • Yes No 1/2 cup shredded cheddar cheese
                                                                  • In a small bowl, combine the sausage, garlic powder, parsley, Parmesan cheese, basil and 2 tablespoons beaten egg. Unroll crescent dough and separate into two rectangles. Place on an ungreased baking sheet; seal perforations.
                                                                  • Spoon sausage mixture into the center of each rectangle. Sprinkle with cheddar cheese. Roll up from a long side; pinch seam to seal. Brush with remaining egg.
                                                                  • Bake at 350° for 15-20 minutes or until golden. Cut into slices; serve warm. Yield: 2 servings.
                                                                  Yields: 2servings
                                                                  • Total Time: 30 minutes
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                                                                  DELICIOUS rolls can embellish a dinner, and it only takes a minute using convenient refrigerator rolls. With a little imagination, you can create several flavor combinations to complement your menu. I experimented and came up with a few touches that make these rolls a conversation piece! -Pat Habiger, Spearville, Kansas

                                                                  Ingredients
                                                                  • Yes No 1 4 oz refrigerated crescent rolls
                                                                  • Yes No 2 tsp grated parmesan cheese
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 tsp poppy seed
                                                                  • Separate crescent dough into four triangles. Sprinkle with Parmesan cheese and garlic powder. Beginning at the wide end, roll up dough. Place with point down on a greased baking sheet.
                                                                  • Brush with egg; sprinkle with sesame and/or poppy seeds. Bake at 375° for 11-13 minutes or until golden brown. Serve warm. Yield: 2 servings.
                                                                  Yields: 2servings
                                                                  • Total Time: 20 minutes
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                                                                  I always whip up a batch of these flaky, drizzled crescents to take to family gatherings at Christmastime. Serve the rolls at breakfast, as a snack or for dessert—you can't go wrong!

                                                                  Ingredients
                                                                  • Yes No 6 1/2 cup all purpose flour
                                                                  • Yes No 2 1/4 oz each active dry yeast
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 3 tbsp milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • In a large bowl, combine 3 cups flour, yeast, sugar and salt. In a large saucepan, heat the butter, milk, shortening and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg yolks; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
                                                                  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. In a small bowl, combine sugar and cinnamon; set aside.
                                                                  • Punch dough down. Turn onto a lightly floured surface; knead about six times. Divide dough into four portions. Roll out one portion into a 12-in. circle; spread with 2 tablespoons butter and sprinkle with 2 tablespoons cinnamon-sugar. Cut into 12 wedges. Roll up each from the wide end and place point side down 3 in. apart on ungreased baking sheets. Curve ends to form crescents.
                                                                  • Repeat with remaining dough, butter and cinnamon-sugar. Cover and let rise until doubled, about 45 minutes.
                                                                  • Bake at 350° for 15-20 minutes or until lightly browned. Remove to wire racks. Combine the confectioners' sugar, milk and vanilla; drizzle over warm rolls. Combine sugar and cinnamon; sprinkle over rolls. Yield: 4 dozen.
                                                                  Yields: 48servings
                                                                  • Prep Time: 50 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 5 minutes
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                                                                  Yum! Tender dough gives way to warm and wonderful chocolate with a hint of hazelnut flavor. This simple treat is sure to please everyone! Phyllis Adkins - South Charleston, WV

                                                                  Ingredients
                                                                  • Yes No 1 8 oz tube refrigerated crescent rolls
                                                                  • Yes No 1/2 cup nutella
                                                                  • Yes No 1/3 bits cup chocolate covered english toffee
                                                                  • Yes No powdered sugar
                                                                  • Unroll crescent roll dough; separate into triangles. Spread each with 1 tablespoon Nutella; sprinkle with toffee bits. Roll up from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
                                                                  • Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners' sugar. Yield: 8 servings.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 8servings
                                                                  • Total Time: 25 minutes
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                                                                  I've made lots of homemade bread, but this recipe is my favorite - and my family's favorite, too! I usually triple the recipe and make a batch of dough ahead for holidays. I use this recipe to make cinnamon rolls, too.

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 1/4 oz each active dry yeast
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 6 egg
                                                                  • Yes No 9 cup all purpose flour
                                                                  • Yes No 1/2 cup butter
                                                                  • In a bowl, combine milk and yeast; stir until dissolved. In large bowl, cream the sugar, shortening and salt. Add eggs; mix well. Add half the flour; then add milk mixture, mixing until flour is moistened. Add remaining flour by hand.
                                                                  • Turn out dough onto floured surface. Knead until smooth and elastic, about 6-8 minutes. Place dough in greased bowl; cover and let rise in warm place until doubled, about 1-1/2 hours. Divide dough into four parts. Roll each into a circle and brush with melted butter. Cut each circle into 16 wedges. Roll each piece into a crescent, starting at wide end. Place on baking sheet and freeze immediately.
                                                                  • When frozen, place in plastic freezer bags and seal. Store in the freezer for up to 4 weeks. To bake, place on greased baking sheets and cover; let rise until doubled, about 3-4 hours. Bake at 350° for 12-15 minutes. Yield: 64 rolls.
                                                                  Yields: 64servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
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                                                                  I learned to cook and bake under my mother's fantastic guidance. She always treated the family to home-baked bread and I've learned to do the same.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 egg
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • In a small bowl, dissolve yeast in warm water. In a small bowl, beat eggs until a light lemon color. Add to yeast mixture; set aside.
                                                                  • In a large bowl, combine 1 cup flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in yeast mixture. Stir in enough remaining flour until dough leaves the side of the bowl and is soft (dough will be sticky). Do not knead. Cover and refrigerate overnight.
                                                                  • Punch dough down. Turn onto a well-floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from wide end and place with pointed end down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes.
                                                                  • Bake at 375° for 10-12 minutes or until light golden brown. Remove from pans to wire racks. Yield: 3 dozen.
                                                                  Yields: 36servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
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                                                                  This handy recipe lets me start the preparation the night before. The day of the party, I shape the rolls before guests arrive, let them rise and pop them into the oven for fresh-baked rolls in minutes. —Lynn McAllister, Mt. Ulla, North Carolina

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 cup all purpose flour
                                                                  • In a small bowl, dissolve yeast in warm water. In a bowl, beat butter and sugar. Add eggs, salt and yeast mixture. Stir in enough flour until dough leaves the sides of bowl and is soft (do not knead). Cover and refrigerate overnight.
                                                                  • Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 350° for 20-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
                                                                  Yields: 24servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
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                                                                  Soft, buttery Onion Crescent Rolls are a nice complement to the skillet supper. "They'll fill your home with that wonderful bread-baking aroma," Mary Maxeiner writes from Lakewood, Colorado. "They're easy to make, too. I even serve them for special occasions like Easter and Christmas."

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve yeast in warm milk; add to creamed mixture. Add the onion, salt and 1 cup flour; beat until blended. Stir in enough remaining flour to form a soft dough.
                                                                  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
                                                                  • Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends down to form
                                                                  • crescents. Cover and let rise in a warm place until doubled, about 30 minutes.
                                                                  • Bake at 400° for 9-11 minutes or until lightly browned. Remove from pans to wire racks. Melt remaining butter; brush over warm rolls. Yield: 2 dozen.
                                                                  Yields: 24servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
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                                                                  Meet the Cook: Whenever we have rolls and coffee after church, these come along with me. Here on the high plains, we've been raising cattle, wheat and daughters for 30 years. Our two oldest are grown, and our youngest just began college. -Betty Ann Wolery, Joplin, Montana

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • In a large bowl, dissolve yeast in warm water. Add the milk, egg, sugar, shortening and salt; mix well. Add flour; mix until smooth. Place in a greased bowl, turning once to grease top. Cover and refrigerate for at least 1 hour.
                                                                  • Turn dough on a floured surface, roll dough to 1/4-in. thickness. Spread with 1 tablespoon softened butter. Fold corners to the middle and then fold in half. Wrap dough in waxed paper; chill for 30 minutes. Repeat rolling, buttering, folding and chilling steps twice.
                                                                  • Turn dough onto a floured surface, divide dough in half. On a floured surface, roll each into an 11-in. circle, 1/8 in. thick. Cut each circle into eight wedges; roll up from wide edge to tip of dough and pinch to seal. Place rolls, tip down, on greased baking sheets and curve to form crescent. Cover and let rise in a warm place until doubled, about 30 minutes.
                                                                  • Bake at 400° for 10 minutes or until lightly browned. For icing, combine sugar, milk, butter and extracts; spread over warm rolls. Sprinkle with nuts. Yield: 16 rolls.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 16servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
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                                                                  Ingredients
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 1/4 cup whole milk
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 large egg
                                                                  • Yes No 5 1/2 cup all purpose flour
                                                                  • Line 2 baking sheets with parchment paper. Butter a large bowl; set aside. Put milk, shortening, sugar, softened butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until sugar has dissolved. Let cool completely.
                                                                  • Put yeast and water in the bowl of an electric mixer fitted with the dough hook. Let stand until foamy, about 5 minutes. Mix in milk mixture on medium speed until combined; mix in eggs. Reduce speed to low, and gradually mix in flour. Raise speed to medium-high; mix until a soft dough forms, about 12 minutes.
                                                                  • Turn out dough onto a lightly floured work surface. Knead until smooth, about 5 minutes, then transfer to buttered bowl. Cover with a clean kitchen towel; let rise until doubled in bulk, about 1 hour.
                                                                  • Roll dough into a 13-by-20-inch rectangle. Trim edges to be straight. Cut dough in half lengthwise; cut both strips into 12 triangles (about 3 inches wide each base). Gently stretch each to 2 to inches long. Starting at widest end, gently roll up. Space 1 inch apart on prepared baking sheets, pointed ends down. Cover loosely with buttered plastic wrap; let rise until doubled in bulk, about 1 hour.
                                                                  • Preheat oven to 350 degrees. Brush rolls with the melted butter. Bake until golden, about 20 minutes. Let cool on a wire rack 5 minutes. Serve warm.
                                                                  Yields: 12
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                                                                  • Yes No
                                                                    kitchen towel

                                                                  A co-worker brought these to a carry in at work. I baked alot with my son while he was growing up, he's 15 now and these were the first things he baked all on his own. he was so proud, as was I. These..

                                                                  Ingredients
                                                                  • Yes No 2 crescent rolls
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1 tsp vanilla
                                                                  • Yes No 1 stick butter [not
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp cinnamon
                                                                  • unroll 1 tube of rolls in a ungreased 9x13 pan, close holes with fingers no need to spread to edges.
                                                                  • mix and spread on top, 1 cup sugar, cream cheese, 1 tsp vanilla
                                                                  • unroll second tube on wax paper close holes and invert onto filling
                                                                  • spread 1 stick of butter on this
                                                                  • sprinkle mix of 1/2 cup sugar and 2 tsp cinnamon on top of butter
                                                                  • bake at 350 for 25 to 27 min until golden brown
                                                                  • let cool before cutting into bars or squares
                                                                    Steps:
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                                                                    spread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper

                                                                  My family's holiday meal consists of different soups and breads. This is one of the favorite breads during that meal.—Bonnie Myers, Callaway, Nebraska

                                                                  Ingredients
                                                                  • Yes No 2 1/4 oz each active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup 2% milk
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 6 tbsp vegetable shortening
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 6 1/2 cup all purpose flour
                                                                  • In a large bowl, dissolve yeast in warm water. Add the milk, eggs, sugar, shortening, salt and 3 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
                                                                  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
                                                                  • Punch dough down. Turn onto a lightly floured surface; divide into four portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape.
                                                                  • Cover and let rise until doubled, about 30 minutes. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks. Yield: 4 dozen.
                                                                  Yields: 48servings
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tbsp minced scallion
                                                                  • Yes No 1 8 count refrigerator crescent rols
                                                                  • Yes No 6 oz ham
                                                                  • Yes No 1 tbsp jar mustard
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/4 cup crushed pineapple
                                                                  • Yes No serves 4
                                                                  • Mix cream cheese,half the honey and green onions;spread over dough.
                                                                  • Cut ham into triangles slightly larger than dough. Mix mustard,mayonaise,remaining honey and pineapple in medium bowl.
                                                                  • Preheat oven to 375. Layer about 4 ham triangles onto each dough triangle.
                                                                  • Spoon some pineapple mixture on top of ham slices.
                                                                  • Roll up crescents,starting from the wide end, to enclose filling.
                                                                  • Place on an ungreased baking sheet, leaving space between rolls.
                                                                  • Bake for 15 minutes or until rolls are golden brown;remove carefully from baking sheet.
                                                                  • Serve immediately.
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 8 oz pillsbury quick crescent rolls
                                                                  • Yes No 4 tsp preserves
                                                                  • Yes No glaze:
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tsp vanilla
                                                                  • Preheat oven to 350. Blend first 3 ingredients until smooth. Separate crescent dough into 8 rectangles; firmly press perforations together to seal (2 triangles are pressed together to make the 1 rectangle). Spread about 2 tablespoons of cream cheese mixture on each rectangle. Starting at longer side, roll up; press edges to seal. Gently stretch each roll to about 10 inches. Coil loosely into spirals with seam on inside. Seal ends.
                                                                  • Make a deep indentation in center of each coiled roll. Fill with 1/2 teaspoon of preserves/jam. Bake on an ungreased cookie sheet for 20 to 25 minutes or until deep golden brown. Blend glaze ingredients. Drizzle over warm rolls.
                                                                  Cuisine:YesNodanish
                                                                    Steps:
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                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    cookie sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 dry yeast
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 5 cup unbleached all purpose flour
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 medium cup diced onion
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Pour 1/4 cup warm water into small bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Whisk remaining 3/4 cup warm water, lukewarm milk, 1 egg and sugar in large bowl to blend. Stir in yeast mixture. Add 3 cups flour and stir vigorously with wooden spoon until smooth thick batter forms, about 2 minutes. Cover bowl with kitchen towel; let rest 15 minutes.
                                                                  • Stir 2 tablespoons oil and salt into batter. Using wooden spoon, mix in enough flour, 1/2 cup at a time, to form firm and nearly smooth dough. Turn dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour if dough is too sticky, about 10 minutes. Form dough into ball.
                                                                  • Oil large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
                                                                  • Meanwhile, melt butter in heavy large skillet over medium heat. Add onions and sauté until tender and golden, about 15 minutes. Set aside.
                                                                  • Punch down dough. Turn dough out onto floured work surface. Divide dough in half. Knead each half into ball. Cover loosely with plastic wrap; let rest on floured surface 10 minutes.
                                                                  • Using rolling pin, roll 1 dough ball to 14-inch round. Spread half of onions over, leaving 1-inch border. Cut dough round into 8 wedges. Starting at wide end of each wedge, roll up toward point. Place rolls on ungreased heavy large baking sheet, shaping into crescents and spacing evenly. Loosely cover rolls with plastic wrap. Repeat with remaining dough ball and onions. Let rolls rise in warm draft-free area until almost doubled in volume, about 30 minutes.
                                                                  • Position 1 rack in center and 1 rack in top third of oven; preheat to 375°F.
                                                                  • Brush rolls with egg glaze. Sprinkle with sesame seeds. Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer rolls to racks and cool. (Can be made 2 weeks ahead. Cool completely. Wrap in foil; freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.)
                                                                  Yields: 16rolls
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    rolling pin
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    kitchen towel
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    foil

                                                                  Squash is the 'secret ingredient' in these lovely golden rolls," confides Carole Burke of Waucoma, Iowa. "They have a light delicate flavor and a tangy glaze.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1 cup mashed acorn squash
                                                                  • Yes No 1 egg
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 5 cup all purpose flour
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 3 tbsp tangerine
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp grated tangerine
                                                                  • In a large bowl, dissolve yeast in 1/2 cup warm water. Melt 3 tablespoons butter. Add melted butter, squash, egg, sugar, salt, remaining water and 3 cups flour to yeast mixture; beat until smooth. Stir in enough remaining flour to form a soft dough.
                                                                  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
                                                                  • Punch dough down; turn onto a floured surface. Roll into a 17-in. circle; spread with remaining butter. Cut into 16 wedges. Roll up from wide end and place, pointed end down, 2 in. apart on ungreased baking sheets. Cover and let rise until doubled, about 20 minutes.
                                                                  • Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls. Yield: 16 rolls.
                                                                  Yields: 16servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  The mouthwatering aroma of warm bacon from these three-ingredient rolls will draw folks to the table. “These are fun for children to prepare and such a cinch to assemble with ready-cooked bacon”—Jane Nearing, Indianapolis, Indiana.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz tube refrigerated crescent rolls
                                                                  • Yes No 6 bacon strips
                                                                  • Yes No 1 tsp onion powder
                                                                  • Separate crescent dough into eight triangles. Set aside 1 tablespoon of bacon. Sprinkle onion powder and remaining bacon over triangles; roll up and place point side down on an ungreased baking sheet. Sprinkle with reserved bacon.
                                                                  • Bake at 375° for 10-15 minutes or until golden brown. Serve warm. Yield: 8 servings.
                                                                  Yields: 8servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  Barbara Nowakowski of North Tonawanda, New York dresses up a tube of crescent roll dough to create the golden bites. "This is one of our favorites," she writes. "They're a nice addition to any buffet. We like them so much that I usually triple the recipe."

                                                                  Ingredients
                                                                  • Yes No 1 8 oz tube refrigerated crescent rolls
                                                                  • Yes No 1 1/3 cup french fried onions
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp water
                                                                  • Unroll crescent dough and separate into triangles. Sprinkle each with about 2 tablespoons onions. Roll up each from the wide end; place on a ungreased foil-lined baking sheet. Curve ends down to form crescents.
                                                                  • Beat the egg and water; brush over dough. Sprinkle with remaining onions. Bake at 400° for 10-12 minutes or until golden brown. Serve warm. Yield: 8 rolls.
                                                                  Yields: 8servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    baking sheet

                                                                  My mother-in-law bakes these buttery rolls for holiday meals," notes field editor Joyce Guth of Mohnton, Pennsylvania. "If you're not careful, the plate will be empty before it's on the table!

                                                                  Ingredients
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 egg
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 3 cup bread flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tsp active dry yeast
                                                                  • In bread machine pan, place the milk, water, egg, 4 tablespoons butter, flour, sugar, salt and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
                                                                  • When cycle is completed, turn dough onto a lightly floured surface. Roll into a 12-in. circle. Melt remaining butter; brush over dough. Cut into 12 wedges. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form a crescent.
                                                                  • Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 375° for 17-20 minutes. Remove to wire racks. Yield: 1 dozen.
                                                                  Yields: 12servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    bread machine
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  This can also be a great make ahead by assembling, refrigerating overnight and baking in the morning.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz refrigerated crescent dinner rolls
                                                                  • Yes No 1 lb sausage
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 3 tbsp chopped green bell pepper
                                                                  • Unroll crescent rolls and press together to cover bottom of 9x13 pan; seal perforations.
                                                                  • Crumble cooked sausage evenly over crescent rolls.
                                                                  • Beat together eggs, milk, salt and pepper.
                                                                  • Stir in cheese and green pepper.
                                                                  • Pour over sausage.
                                                                  • Bake at 425° for 20 to 25 minutes until browned.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup turkey
                                                                  • Yes No 1 tsp poultry seasoning
                                                                  • Yes No 1 tsp dried minced onion
                                                                  • Yes No 1/4 cup chopped stuffing green olives
                                                                  • Yes No 1 cream of mushroom soup
                                                                  • Yes No 1 8 oz refrigerated crescent dinner rolls
                                                                  • Preheat oven to 375 degrees. In large bowl, combine first 4 ingredients and 1/3 cup soup. Separate crescent dough into 8 triangles. Place 2 tablespoons turkey mixture on wide end of each triangle. Roll up; start at shortest side of triangle and roll to opposite point. Place pointed side down on ungreased cookie sheet. Bake 15-20 minutes, until golden brown. In small saucepan, heat remaining ingredients; serve over rolls. 4-6 servings.
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    cookie sheet
                                                                  Ingredients
                                                                  • Yes No 1 large pillsbury crescent rolls
                                                                  • Yes No 1 lb sausage
                                                                  • Yes No 2 cup mozzarella cheese
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Press crescent rolls into the bottom of a 9x13 inch buttered pan. Sprinkle with cooked sausage, then the 2 cups of Mozzarella cheese. Mix eggs, milk, salt and pepper. Pour over other ingredients. Bake at 425 degrees for 15 minutes or until set. Let stand 5 minutes before serving.
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  Ingredients
                                                                  • Yes No 2 crescent rolls
                                                                  • Yes No 1 lb hamburger patties
                                                                  • Yes No 8 oz tomato sauce
                                                                  • Yes No 1 sloppy joe mix
                                                                  • Yes No mushrooms, onions, oregano
                                                                  • Yes No 1 8 oz mozzarella cheese
                                                                  • Yes No 1 8 oz cheddar cheese
                                                                  • Lay 1 package crescent rolls in 9 x 13 cake pan flat. Brown hamburger, add tomato sauce, sloppy joe mix, mushrooms, onion and oregano. Spread over crescent roll. Cover with cheeses. Place second package crescent roll over. Bake at 350 degrees for 25 minutes.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 8 croissant
                                                                  • Yes No sour cream
                                                                  • Yes No 1 cup chopped mozzarella cheese
                                                                  • Yes No 1 cup chopped cheddar cheese
                                                                  • Yes No 1 15 oz italian tomato sauce
                                                                  • Yes No 1 1/2 lb ground beef
                                                                  • Brown ground beef, drain. Mix ground beef with the Italian tomato sauce and spread in bottom of 9"x13" cake pan. Mix the cheeses together and spread on top of the ground beef. Unwrap the crescent rolls and place 2 tablespoons of sour cream in each one. Wrap the rolls and place on top of cheese mixture. Bake, uncovered in a 350 degree oven for 35 minutes.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
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                                                                    drain
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven

                                                                  Bake up sweet convenience with this freezer-friendly dough from Kristine Buck of Payson, Utah. “This recipe was handed down to me from my aunt, an awesome cook!” says Kristine. “I love having homemade rolls available anytime I want...especially during the holidays.”

                                                                  Ingredients
                                                                  • Yes No 3 tsp active dry yeast
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2/3 cup non-fat powdered milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup mashed instant potato flakes
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 6 cup all purpose flour
                                                                  • In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
                                                                  • Turn onto a heavily floured surface; knead 8-10 times. Divide dough in half. Roll each portion into a 12-in. circle; cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on waxed paper-lined baking sheets. Curve ends to form crescents.
                                                                  • Cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to 4 weeks.
                                                                  • To use frozen rolls: Arrange frozen rolls 2 in. apart on baking sheets coated with cooking spray. Cover and thaw in the refrigerator overnight.
                                                                  • Let rise in a warm place for 1 hour or until doubled. Bake at 350° for 15-17 minutes or until golden brown. Serve warm. Yield: 32 rolls.
                                                                  Yields: 32servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    freezer
                                                                  • Yes No
                                                                    refrigerator
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper
                                                                  • Yes No
                                                                    resealable plastic freezer bag

                                                                  These light, golden rolls have a heavenly homemade flavor and aroma. Mom never hesitates to whip up a batch of these from-scratch rolls, since they're a delightful way to round out a meal. -Debra Falkiner, St. Charles, Missouri

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 5 cup all purpose flour
                                                                  • Yes No butter
                                                                  • In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the milk, eggs, butter, salt and remaining sugar. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
                                                                  • Punch dough down. Divide into thirds. Roll each into a 12-in. circle; cut each circle into eight wedges. Brush with melted butter; roll up wedges from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
                                                                  Yields: 24servings
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  Ingredients
                                                                  • Yes No 1 8 oz refrigerated crescent rolls
                                                                  • Yes No 1 cup your favorite chicken salad
                                                                  • Yes No 2 tbsp poppy seed
                                                                  • Unroll 1 (8-oz.) can refrigerated crescent rolls; separate each dough portion along center and diagonal perforations, forming 8 triangles. Spoon 2 Tbsp. of your favorite chicken salad on the wide end of each triangle. Starting at the wide end of each triangle, roll dough over chicken salad, pinching edges to seal. Place rolls, seam sides down, on a lightly greased baking sheet. Sprinkle tops of rolls evenly with 2 Tbsp. poppy seeds. (Seeds will stick to rolls without a binder; you don't need to brush with egg.) Bake at 375° for 10 to 12 minutes or until golden brown.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  I received this recipe from a friend, and have only made slight variations. It's a big hit whenever company visits, and for work breakfast potlucks.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz crescent roll dough
                                                                  • Yes No 1 lb sausage
                                                                  • Yes No 6 egg
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1 1/2 cup cheddar cheese
                                                                  • Layout 1 can of crescent roll dough flat on baking sheet.
                                                                  • Bake at 350 degrees for 10 minutes.
                                                                  • Brown sausage and drain. Mix sausage with cream cheese.
                                                                  • Spread mixture over dough.
                                                                  • Mix eggs and pour over sausage mixture. Spread cheese over eggs.
                                                                  • Layout crescent roll dough flat over cheese.
                                                                  • Bake for 25 minutes at 350 degrees.
                                                                  • If I don't have sausage on hand, will use hamburger and season with favorite hot sauce. Also, the original recipe calls for 2 cups cheddar cheese and 3 eggs scrambled (cooked). The baking time can then be cut back to 15 minutes, if eggs are already cooked.
                                                                  Yields: 16
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  I love using crescent rolls! This is comfort food at its best. This is very filling and adaptable. I like to use Ore Ida potato rounds instead of the tater tots. It would be very easy to change a few things to your liking. Simple to make. Could be easily doubled using a 9 x 13 pan.Recipe makes about 4 servings.

                                                                  Ingredients
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 4 oz portobello mushroom
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 tsp minced garlic clove
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1 tsp mrs, dash onion and herb seasoning
                                                                  • Yes No 0.5 8 oz tater tots
                                                                  • Yes No 1 cup cheddar cheese
                                                                  • Yes No 1 8 oz crescent rolls
                                                                  • Preheat oven to 450 degrees F.
                                                                  • Bake tater tots on a baking sheet for about 8 minutes.
                                                                  • While potatoes are baking, melt butter in a large skillet. Saute mushrooms,onion and garlic about 4 minutes. Remove from skillet.
                                                                  • In same skillet brown ground beef.Mix in mushrooms, onion and garlic. Add sour cream,cream cheese and seasoning.Mix well and remove from heat.
                                                                  • Reduce oven temperature to 350 degrees F.
                                                                  • Place 1/2 crescent rolls in bottom of 9 x 9 pan leaving the dough in the rectangle shape. Seal seams together.
                                                                  • Place potato rounds on top of crescent rolls. Put meat mixture on top of potato rounds. Add shredded cheese. Top with remaining crescent rolls again leaving dough in rectangle shape and sealing seams.
                                                                  • Bake for about 25 minutes or until golden brown.
                                                                  • Enjoy.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Mrs. Dash

                                                                  Crescent rolls are the starting point for these plump homemade Danish rolls with a cream-cheese filling.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 8 oz pillsbury crescent recipe creations™ refrigerated flaky dough sheet
                                                                  • Yes No 4 tsp preserves
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tsp vanilla
                                                                  • Yes No 2 tsp milk
                                                                  • Heat oven to 350 degrees F. In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
                                                                  • Crescent Rolls: Unroll dough; separate dough into 8 rectangles; firmly press perforations to seal. Recipe Creations: Unroll dough; cut into 8 rectangles.
                                                                  • Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
                                                                  • On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
                                                                  • Bake at 350 degrees F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
                                                                  Cuisine:YesNodanish
                                                                  Yields: 8rolls
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    cookie sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury

                                                                  These rich, tender and slightly sweet rolls are a nice accompaniment to both brunch and dinner menus.—Mildred Bickley, Bristol, Virginia

                                                                  Ingredients
                                                                  • Yes No 1 1/8 tsp active dry yeast
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 2/3 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1/4 cup coconut meat
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 1/4 cup coconut meat
                                                                  • In a small bowl, dissolve yeast in warm water. Stir in the warm cream, sugar, egg and 1/4 cup flour. Place salt and remaining flour in a large bowl; cut in butter until crumbly. Fold in yeast mixture just until blended. (Do not knead.) Cover and refrigerate for at least 2 to 3 hours or overnight.
                                                                  • For filling, combine butter and confectioners' sugar. Stir in coconut; set aside.
                                                                  • Punch dough down. Divide dough in half. Turn onto a lightly floured surface. Roll each portion into a 12-in. circle. Spread with filling mixture. Cut each circle into eight wedges.
                                                                  • Roll up wedges from the wide end and place with pointed side down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 1 hour.
                                                                  • For glaze, combine egg and milk. Brush over dough. Sprinkle with coconut. Bake at 375° for 13-18 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 16 rolls.
                                                                  Yields: 16servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush

                                                                  In Indianapolis, Indiana, Bertha Johnson's tender yeast rolls have been a Sunday dinner staple for many years.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 6 tbsp water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No butter
                                                                  • In a large bowl, dissolve yeast in water. Add sugar, 2 tablespoons butter, shortening, egg, salt and 1 cup flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough.
                                                                  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
                                                                  • Punch dough down. Turn onto a lightly floured surface. Roll into a 12-in. circle. Melt remaining butter; brush over the dough. Cut into 12 wedges. Roll up wedges from the wide end and curve to form crescents. Place pointed side down 2 in. apart on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
                                                                  • Bake at 375° for 8-10 minutes or until golden brown. Remove to a wire rack. Brush with additional melted butter if desired. Yield: 1 dozen.
                                                                  Yields: 12servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  I adapted an old family recipe to take advantage of the handy roll mixes that are available these days," explains Dawn Conlan of Woodbridge, Virgina. "These savory crescents are a must at holiday get-togethers and special occasions.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz hot roll mix
                                                                  • Yes No 1/2 cup tomato juice
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 egg
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 tbsp grated carrot
                                                                  • Yes No 1 tbsp minced celery
                                                                  • Yes No 1 tbsp grated onion
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 1 tsp garlic powder
                                                                  • In a large bowl, combine contents of the roll mix and yeast packets. Stir in the tomato juice, water, egg and 2 tablespoons of butter. Add the carrot, celery and onion; stir until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface; knead for 5 minutes. Cover and let rest for 5 minutes.
                                                                  • Divide dough in half; roll each portion into a 12-in. circle. Brush with remaining butter. Combine cheese and garlic powder; sprinkle over dough. Cut each circle into eight wedges; roll up wedges from the wide end.
                                                                  • Place, point side down, 2 in. apart on lightly greased baking sheets. Cover and let rise in a warm place until doubled, about 25 minutes.
                                                                  • Bake at 375° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Yield: 16 rolls.
                                                                  Cuisine:YesNonew orleans
                                                                  Yields: 16servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush

                                                                  This is a carnival favorite where I grew up. Oreos get dipped into pancake batter and fried - yummy!! You can do this with or without a deep fryer.

                                                                  Ingredients
                                                                  • Yes No 2 qt vegetable oil
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1 cup pancake mix
                                                                  • Yes No 1 18 oz cream filled chocolate sandwich cookies
                                                                  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
                                                                  • Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving.
                                                                  Yields: 30cookies
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    fryer
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    towel
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper towel

                                                                  Battered and fried bacon that is even better after cooking in the oven for 7 minutes. My husband and I saw the idea of fried bacon on the travel channel where they just battered and fried it and we decided to make it. It was so good. But then we cooked in the oven and it was even better. Serve with white gravy and it is a heart attack waiting to happen but tastes so good!

                                                                  Ingredients
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 thick lb bacon
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup vegetable oil
                                                                  • Whisk together the eggs and milk in a bowl until smooth. Separate the bacon strips, and soak in the milk mixture for 30 minutes.
                                                                  • Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep skillet to 375 degrees F (190 degrees C).
                                                                  • Whisk together the flour, salt, and pepper in a separate bowl. Remove the bacon from the egg mixture, and toss with the flour to coat. Line a baking sheet with aluminum foil.
                                                                  • Fry the bacon strips 3 to 5 slices at a time until golden brown, about 4 minutes. Drain on a paper towel-lined plate. Once all of the bacon has cooked, place onto the prepared baking sheet, and bake in the preheated oven until crispy, about 7 minutes.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    towel
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    paper towel

                                                                  This is a recipe that I put together one night and happened to write down as I was doing it. It's now one of our weekly meals.

                                                                  Ingredients
                                                                  • Yes No 1 qt vegetable oil
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tbsp garlic powder
                                                                  • Yes No 4 tbsp seasoning salt
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 tsp coriander, ground
                                                                  • Yes No 1 tsp dried basil
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 4 lb pork steaks
                                                                  • Heat oil in a deep fat fryer to 375 degrees F (190 degrees C).
                                                                  • In a large resealable plastic bag, combine the flour, garlic powder, seasoned salt, chili powder, cinnamon, coriander, basil, cumin, ground turmeric, paprika, and salt. Place pork steaks in the bag one at a time; seal, and shake to coat.
                                                                  • One at a time, place pork steak into hot oil, and cook until it turns deep brown and floats. Remove to paper towels. Repeat process with remaining pork steaks.
                                                                  Yields: 12servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    fryer
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper
                                                                  Deep-Fried Turkey
                                                                   1 h 20 m
                                                                  Ingredients
                                                                  • Yes No 5 gallon peanut oil
                                                                  • Yes No 10 lb unstuffed turkey
                                                                  • Yes No 1 stick butter
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp cayenne pepper
                                                                  • Yes No 2 tbsp house seasoning, recipe follows
                                                                  • Yes No 1 cup salt
                                                                  • Yes No 1/4 cup black pepper
                                                                  • Yes No 1/4 cup garlic powder
                                                                  • *Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.
                                                                  • Pour peanut oil into a 10-gallon pot. Put pot on propane cooker and heat oil to 400 degrees F.
                                                                  • Have turkey completely thawed and dry turkey thoroughly. Tie 2 cotton strings around carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil.
                                                                  • Deep-fry for 3 to 4 minutes per pound and cook until turkey floats to the top. Remove bird from oil and place on a platter or cutting board.
                                                                  • In a small pan, melt the butter. Add the garlic powder, cayenne and House Seasoning. Brush turkey with butter mixture. Pour any remaining butter mixture inside the turkey. Allow to cool 20 to 30 minutes before carving.
                                                                  • Please be extremely careful when deep-frying the turkey. Do it outdoors on a level and non-flammable surface.
                                                                  • Mix ingredients together and store in an airtight container for up to 6 months.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 14servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    fryer
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush

                                                                  Basically a deep fried pickle with an exotic twist. The preparation of the dish greatly reduces the pungency of the kimchee making it a tasty way to introduce this Korean staple to reluctant adults or children alike. Easy to make by following the directions below, or check out the video How to Deep Fry Kimchee ( http://www.youtube.com/watch?v=nvtiD5bBw6s )

                                                                  Ingredients
                                                                  • Yes No 1 qt peanut oil
                                                                  • Yes No 2 cup kimchee
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No egg
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup buttermilk
                                                                  • Yes No 1/4 cup kimchee juice
                                                                  • Yes No 1 tsp cayenne pepper
                                                                  • Yes No breading mixture
                                                                  • Yes No 1 2 cup, 4 oz, 1 tsp, 1 tsp, 1 tsp, 1 tbsp, fine seasoned bread crumb
                                                                  • Yes No 1/4 cup cornmeal
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp cayenne pepper
                                                                  • Yes No 1 tsp lemon pepper seasoning
                                                                  • Yes No 1 tsp korean red pepper
                                                                  • Yes No kimchee ranch dressing
                                                                  • Yes No 3/4 cup ranch dressing
                                                                  • Yes No 3 tbsp kimchee juice
                                                                  • Yes No 1 tsp korean red pepper
                                                                  • Heat oil to 375°F in pot or deepfryer
                                                                  • Remove thin, leafy green parts of kimchee and cut firmer white portions into approximately 1 inch squares
                                                                  • Combine 3 tbsp kimchee juice and Korean red pepper with Ranch Dressing. Refrigerate.
                                                                  • Beat eggs and combine ingredients for EGG WASH in bowl
                                                                  • Combine ingredients for BREADING MIXTURE in bowl.
                                                                  • Bread each kimchee square: a. first coat in PRE -EGG-WASH
                                                                  • b. dip in EGG WASH
                                                                  • c. coat with BREADING MIXTURE thoroughly
                                                                  • d. set aside each breaded kimchee square on a wax paper covered dish
                                                                  • Carefully add kimchee squares to hot oil in batches of 4-6 pieces.
                                                                  • Remove when golden brown-approximately 25-35 seconds. Place on paper towel lined plate. Lightly season with a touch of salt.
                                                                  • Allow to cool approximately one minute.
                                                                  • Garnish with Korean red pepper and serve with Kimchee Ranch Dressing
                                                                  Cuisine:YesNokorean
                                                                  Yields: 5people
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    fryer
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    towel
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper
                                                                  • Yes No
                                                                    paper towel
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This take on deep-fried fish, which I had in a rural market in a small Dong village in eastern Guizhou, is surprisingly easy. We use whiting, which looks similar to the local fish, long and slender (about 1 inch across at its widest point and about 10 inches long). If you have no access to whiting, use a slender fish or part of a fish, such as the tail end of a cod. The fish is cut crosswise into 1 1/2-inch pieces, smeared with chile paste, and quickly deep-fried. The fish is succulent and mildly hot. The deep-frying tightens the flesh, so it slides off the bone when you pick the fish up with chopsticks, making it very easy to eat. Like many deep-fries, this can be a main course, but it also makes a great snack to serve with beer, especially, we find, if your guests are hanging around the kitchen waiting for supper. Put it out hot from the pan, perhaps with some slices of cucumber for a contrast of texture and temperature and some (nontraditional) lemon wedges if you wish: guests can eat with chopsticks or with their fingers. If you’re serving it as part of a meal, serve with rice, a cooling salad or mild soup, and a green vegetable. Note on frying: Because some of the paste flavoring the fish will come off as it fries, you may want to skim the chile debris out of the oil partway through cooking. Use a fine-mesh sieve to clear it out of the oil, then discard it.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 slender lb other fish, and fins, head
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No peanut oil
                                                                  • Wash the fish and dry well. Using a cleaver or sharp heavy knife, cut the fish crosswise into approximately 1 1/2-inch pieces and place in a wide bowl. Add the chile paste and 1 teaspoon of the salt and mix well to distribute the flavorings. Sprinkle on the cornstarch and again mix. The fish will not be coated but just smeared with flavoring. Set aside.
                                                                  • Place a large wok or deep pot on your stovetop; make sure the wok or pot is stable. (Or use a deep-fryer.) Pour 2 inches of oil into the wok or pot and heat the oil over high heat. Put out a slotted spoon or a mesh skimmer. To test the temperature of the oil, hold a wooden chopstick vertically in the oil, with the end touching the bottom of the pot. If the oil bubbles up around it, it has reached temperature. The oil should not be smoking; if it is, lower the heat slightly and wait for it to cool. Then test again. (A deep-fry thermometer should read 325° to 350°F.)
                                                                  • Carefully slide in one piece of fish. The oil will bubble around it, but it should not brown immediately, just start changing color. A little of the chile paste will come off in the oil; don’t worry. Add 3 or 4 or 5 more pieces of fish (if you have a large pot or deep-fryer, you will probably have room for more). Use the slotted spoon or mesh skimmer to move the fish around in the oil and turn it occasionally, handling it gently so it stays intact. The fish will be cooked in about 2 minutes, perhaps 3, depending on how much you cook at one time; when done, the flesh will be firm and opaque and will slide easily off the bone. Use the spoon or skimmer to lift out the pieces, pausing to let excess oil drain off them, and transfer to a paper-towel-lined plate. Repeat with the remaining fish (see Note). Serve hot.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 4servings as an entrée with rice, 4 to 6 as an appetizer
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    heavy knife
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    wok
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    fryer
                                                                  • Yes No
                                                                    chopstick
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    towel
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Deep fried cucumbers, or use zucchini or yellow squash.

                                                                  Ingredients
                                                                  • Yes No 4 cucumber
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup fine dry bread crumb
                                                                  • Yes No 1/4 cup bacon drippings
                                                                  • Season cucumbers with salt and pepper. Dip slices first in egg and then in bread crumbs. Fry in hot bacon drippings. Brown on both sides, drain, and serve hot. 6 to 8 servings. Related Cucumber Recipes Cucumbers with Sour Cream and Dill Marinated Cucumbers Marinated Cucumber Salad Fried Cucumbers Creamy Cucumber Salad Ring Chicken and Cucumber Pasta Salad Cucumber Dip Recipe Cucumber Dip or Sauce with Dill Cucumber Cream Sauce Salad Recipes Index Coleslaw Recipes Vegetable Salad Recipes Salad Dressings Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  Ingredients
                                                                  • Yes No 2 cup graham cracker
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 7 tbsp butter
                                                                  • Yes No 3 8 oz cream cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 4 oz white chocolate
                                                                  • Yes No 30 oriental spring roll wrappers
                                                                  • Yes No 1 cup egg
                                                                  • Yes No 1 4 oz semisweet chocolate
                                                                  • Yes No vegetable oil
                                                                  • Yes No powdered sugar
                                                                  • Yes No 8 oz chocolate sauce, in squirt bottle
                                                                  • Yes No cream
                                                                  • Yes No
                                                                  • Preheat oven to 350 degrees F.
                                                                  • In a medium bowl, combine cracker crumbs, sugar, and melted butter. Press firmly on bottom and 1-inch up sides of a 9-inch spring form pan. Bake 8 minutes.
                                                                  • In a large bowl, combine cream cheese and sugar. Beat with an electric mixer until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Stir in melted chocolate.
                                                                  • Carefully pour batter into the prepared crust. Bake 45 minutes.
                                                                  • Let cool completely on wire rack. Chill 8 hours before serving to set.
                                                                  • Cut the cheesecake into approximately 3-by-1-inch uniform pieces.
                                                                  • Lightly moisten each spring roll wrapper with the egg wash. Blot off excess egg wash with paper towels. Place each piece of cheesecake in the middle of a wrapper. Sprinkle with the chopped chocolate. Fold top of wrapper down over the cheesecake, and both sides toward the middle. Roll each piece of cheesecake toward you until it is completely rolled up. Make sure the egg roll is tightly packed with its edges sealed.
                                                                  • Gently release " egg rolls " into the oil and cook until golden brown, roughly 2 minutes. Using tongs remove the golden-brown "egg rolls" from the oil. Place each "egg roll" in a bowl of powdered sugar and coat well. Place deep-fried rolls of cheesecake on paper towels to cool slightly before serving.
                                                                  • Drizzle with chocolate sauce and top with whipped cream.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 1cheesecake or 30 cheesecake rolls
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Inactive Time: 8 hours
                                                                  • Total Time: 9 hours 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    fryer
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Squirt
                                                                  Deep Fried Pickles
                                                                   1 h 20 m
                                                                  Ingredients
                                                                  • Yes No 24 dill pickle spears
                                                                  • Yes No egg, recipe follows
                                                                  • Yes No breading, recipe follows
                                                                  • Yes No canola oil
                                                                  • Yes No ranch dressing, recipe follows
                                                                  • Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
                                                                  • In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
                                                                  Yields: 24pickles
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    fryer
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    towel
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper
                                                                  • Yes No
                                                                    paper towel
                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3 egg
                                                                  • Yes No 2 cup fresh bread crumbs
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp emeril's essence, recipe follows
                                                                  • Yes No 1 small eggplant
                                                                  • Yes No vegetable oil
                                                                  • Yes No marinara sauce
                                                                  • Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine.
                                                                  • Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.
                                                                  • In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.
                                                                  Yields: 2servings as a side dish or appetizer
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    skillet
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Deep-frying gives the tofu a golden color and a crispy texture in this easy to make tofu recipe. Dipping suggestions for the deep fried tofu are included at the bottom of the recipe directions. Serves 3 to 4. More Tofu Recipes

                                                                  Ingredients
                                                                  • Yes No 1 medium lb firm tofu
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No oil
                                                                  • Directions for Deep fried Tofu: Drain the tofu. Cut the tofu into 4 large triangles or cubes as desired. Roll the tofu in the cornstarch or flour. Heat wok and add oil for deep frying. When the oil is heated to at least 350 degrees F., carefully add 2 tofu pieces into the wok. Fry, stirring occasionally, until the tofu is golden on both sides. Remove with a slotted spoon and drain on paper towels. Keep warm while frying the remaining tofu. Serves 4. Serve with Soy-ginger dressing, Sweet and Sour Sauce, or Chinese-Style Peanut Sauce.
                                                                  Cuisine:YesNochinese
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    wok
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Scroll down to see more eggplant recipes.

                                                                  Ingredients
                                                                  • Yes No 1 large eggplant
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 1/4 cup fine dry bread crumb
                                                                  • Yes No oil
                                                                  • Beat egg and milk together. Peel eggplant and cut into sticks about 1/4-inch thick. Sprinkle with salt and pepper, then roll in flour. Dip in egg and milk mixture; roll in crumbs. Deep fry (about 380 degrees) until golden brown. Drain on paper towels and serve immediately. Serves 6. More Eggplant Parmesan Recipes and Related Light Eggplant Parmesan Eggplant Parmesan Recipe with Herb Tomato Sauce Eggplant Parmesan Stuffed Fried Eggplant Parmesan Recipe Eggplant Parmesan Pasta with Eggplant and Parmesan Stuffed Eggplant with Parmesan Cheese Eggplant Lasagna Recipe Eggplant Recipe Index Side Dish Casseroles Vegetable Dishes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Easy deep fried eggplant.

                                                                  Ingredients
                                                                  • Yes No 1 large eggplant
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/4 cup fine dry bread crumb
                                                                  • Yes No oil
                                                                  • Peel eggplant; cut into 1/4-inch thick sticks. Sprinkle with salt and pepper, roll in flour then dip into egg beaten with water. Roll in crumbs then fry in hot oil at about 375° until golden brown. Transfer to paper towels to drain and serve immediately with a dip, if desired. More Eggplant Recipes Eggplant Parmesan Recipe Creole Eggplant Recipe Eggplant Casserole Eggplant Casserole II Eggplant Patties Eggplant Delight Casserole Eggplant Sandwich with Mozzarella Stuffed Eggplant Creole Fried Eggplant Deep Fried Eggplant Eggplant Fritters Fried Eggplant Strips Scalloped Eggplant Ratatouille Eggplant Recipe Fried Parmesan Eggplant Pasta with Eggplant Eggplant Recipe Index Side Dish Casseroles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocreole
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No cayenne pepper
                                                                  • Yes No 1/2 garlic clove
                                                                  • Yes No chicken drumsticks and thighs
                                                                  • Yes No seasoning salt
                                                                  • Yes No black pepper
                                                                  • Yes No all purpose flour
                                                                  • Place ample amount of oil (enough to cover chicken completely) in frying pan. Heat over medium heat until hot. Oil will be hot when a dash of flour bubbles in oil.
                                                                  • Mix cayenne pepper and garlic clove together in bowl. Set aside.
                                                                  • Season chicken with seasoned salt and then follow with black pepper, sprinkling generously to cover chicken.
                                                                  • Roll chicken in flour until covered. Shake off excess flour. Lay seasoned and floured chicken to the side. Then lightly, very lightly, sprinkle garlic and cayenne mixture over floured chicken.
                                                                  • Place chicken in frying pan with hot oil. Fry until chicken is golden brown all over. Remove chicken from frying pan and place on paper towel to allow excess oil to drain.
                                                                  • Serve hot and enjoy!
                                                                  Cuisine:YesNocajun
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    towel
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper towel

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