10,000 flour recipes

Homemade dandelion green fettuccini made by blending fresh dandelion leaves into the egg pasta dough. A forager-friendly green pasta with just 4 ingredients.

Rabbit cake is an old-fashioned Pennsylvania Dutch comfort bake: tender deboned rabbit layered with creamy potato filling and a simple stock gravy, then baked until golden and bubbling. Frugal, deeply savory.

Oatmeal bacon pancakes: large thin pancakes with buttermilk and oats, folded around crispy bacon with a smear of mustard. A savory British-style breakfast that eats like a hearty handheld.

Hot water pie pastry using the whipped shortening method. Boiling water and milk create a smooth, easy-to-handle dough for a flaky two-crust pie without the fuss of traditional cold methods.

Microwave cucumber-onion bake with layered sliced cucumbers, onion rings, ketchup, and butter. A retro vegetable side dish ready in 30 minutes with just 6 simple ingredients.

Three-ingredient BBQ pulled pork tortilla pizzas with mozzarella baked until bubbly and crisp. A 15-minute dinner or snack that turns leftover barbecue into something new.

Quick flame-toasted whole wheat tortillas with charred spots and puffy steam pockets, brushed with butter for fresh-from-the-comal flavor in minutes.

Classic British Yorkshire pudding baked in a single roasting pan with beef drippings, then cut into squares. The traditional Sunday roast side, made the easy way.

Tunnel of Fudge bundt cake with a gooey, molten chocolate center surrounded by dense cake and loaded with walnuts. The classic Pillsbury Bake-Off legend.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

For a 9 inch pie Make sure you have cold ingredients, don't overwork the dough-it will make it tough, add ice water GRADUALLY-too much makes the crust tough, not enough makes it crack. The dough should just form clumps.

Make your pot roast feel special with this tasty recipe that is sure to be one of your family's favorites.

Prebaked pie shell using a classic lard-and-butter pastry. Blind-baked with weights for a flaky, sturdy crust ready to hold cream pies, fruit fillings, or quiche.

All-purpose pie pastry combining vegetable shortening and butter for the best of both fats: shortening for tenderness, butter for flavor. Makes enough for two double-crust pies.

Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.

This is a great recipe. I added extra salt & pepper like others had suggested. These were gobbled up very quickly.