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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.
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.
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.'
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.
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
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!
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
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.
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.
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
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."
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
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..
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
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.
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.
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."
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!
This can also be a great make ahead by assembling, refrigerating overnight and baking in the morning.
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.”
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
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.
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.
Crescent rolls are the starting point for these plump homemade Danish rolls with a cream-cheese filling.
These rich, tender and slightly sweet rolls are a nice accompaniment to both brunch and dinner menus.—Mildred Bickley, Bristol, Virginia
In Indianapolis, Indiana, Bertha Johnson's tender yeast rolls have been a Sunday dinner staple for many years.
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.
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.
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!
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.
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 )
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.
Deep fried cucumbers, or use zucchini or yellow squash.
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
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Easy deep fried eggplant.
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