2,066 vegetable salted recipes

Quick and easy muffins from pantry staples, ready in about 30 minutes. A plain muffin base you can flavor any way you like for fast weekday breakfasts or afternoon snacks.

Bob's vinegar pie crust holds up to two weeks in the fridge or freezes for months. One large batch yields four single 9-inch shells. The egg and splash of vinegar deliver a tender, flaky crust every time.

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.

Cookies-and-cream bundt cake studded with quartered Oreos and drizzled in a glossy chocolate glaze. A rich, vanilla-based batter with a crunchy cookie surprise in every slice.

Buddhist mock chicken made from layered dried bean curd sheets soaked in seasoned stock, rolled into a loaf, steamed, then deep-fried until golden. A traditional Chinese vegetarian technique with a surprisingly meaty texture.

Homemade Pecan Sandies copycat recipe with finely chopped pecans in a buttery shortening-based dough baked until golden. A spot-on clone of the classic Keebler cookie.

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

Double-crust blackberry pie with a flaky shortening pastry and a simple sugar-and-flour-thickened filling. The kind of late-summer fruit pie that lets the berries do the talking.

Two egg cake is a versatile vanilla cake made with just two eggs, cake flour, and shortening. Bake it as a loaf, layer cake, or cupcakes and frost however you like.

G.G. Kettler's pie crust uses the old-fashioned boiling water method: hot water beaten into shortening makes a tender, no-fail dough that rolls out easily and bakes up flaky. Makes enough for two double-crust pies.

Traditional Cape Breton oatcakes with rolled oats, brown sugar, and shortening. Crumbly, buttery Scottish-Canadian biscuits baked golden in just 40 minutes.

Lightning-fast microwave salmon with assorted vegetables. Four minutes from raw to perfectly cooked fish dinner on a single plate.

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.

Brazilian-style sauteed collard greens (couve) for feijoada. Finely shredded collards cooked quick with onion in shortening, a traditional side for Brazil's national black bean stew.

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.