dried tomatoes

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Cooking receipe to make dried tomatoes under category Aga Recipes. You may find some video clips related to this receipe below.dried tomatoesvegetarian12 ripe firm tomatoes sea salt and freshly ground black pepper a dash of caster sugarolive oil garlic thyme and basil (optional flavourings)Remove th

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Szechuan Pasta Chicken Salad Recipe

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Type: Szechuan Pasta Chicken Salad Free Cooking Recipe - Salad Try this one! Ingredients / Directions 1 lbs thin noodles3/4 cup(s) soy sauce1/4 cup(s) peanut oil2 cup(s) mayonnaise1 tbsp Dijon mustard1/4 cup(s) oriental-style sesame oil2 whole bonelessskinless chicken breasts6 green o

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Tag : Chicken

Japanese White Sauce-Sakura Sauce Japanese cooking recipe

| Japanese

Ingredients 1 1/4 cups Hellmann's mayonnaise 1/4 cup water 1 teaspoon tomato paste 1 tablespoon melted butter 1/2 teaspoon garlic powder 1 teaspoon sugar 1/4 teaspoon paprika 1 dash cayenne pepper Directions 1Whisk all ingredients together to make a creamy sauce. 2Let it sit overnight in th

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T & T

| Drink Master

Cooking receipe to make T & T under category Drink Master. You may find some video clips related to this receipe below. 2 oz Tanqueray Gin Tonic WaterPour gin over ice cubes into highball glass and fill with tonic water. Stir Garnish with a lime wedge.[tubepress mode='tag', tagV

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Cooking receipe to make PILLSBURY CRESCENT ROLLS under category Copycat Complete. You may find some video clips related to this receipe below.


Recipe By : Famous Recipes

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

2 pk Active Dry Yeast

3/4 c Warm Water (105 degrees)

1/2 c Sugar

1 t Salt

2 lg Eggs

1/2 c Shortening

4 c Unbleached Flour

Butter Or Regular Margarine — Softened

In a large mixing bowl, dissolve the yeast in the warm water. Stir in the sugar, salt, eggs, shortening and half of the flour into the yeast mixture.

Add the remaining flour blending until smooth. Scrape the dough from the sides of the bowl and cover with a cloth dampened in warm water. (The cloth should feel wet, but not be so wet that water drips onto the dough.) Let rise in a warm place (85 degrees F.), until doubled, about 1 1/2 hours. Divide the dough in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour. Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until they are a rich golden brown. Brush with soft butter.

Makes 32 crescent rolls.

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