basics

<p>This simple soft sugar cookies recipe is really easy and makes the BEST soft, chewy sugar cookies. No chilling required and dairy free.</p>

Super Soft Sugar Cookies

all purpose flour

baking powder

baking soda

salt

vegetable shortening, or vegan butter

sugar

vanilla extract

sugar,

Preheat oven to 350˚F, and line 2 cookie sheets with parchment paper *affiliate link.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl with an electric mixer *affiliate link, cream the shortening and sugar until fluffy &#8211; about 1 minute.

Add the egg and vanilla extract. Beat until combined.

Add the flour mixture in 1/2 cup increments, mixing to combine and scraping sides when necessary.

Using a small cookie scoop *affiliate link, form dough into balls and roll in extra sugar. Place on cookie sheet about 2 inches apart.

Bake cookies for 10 &#8211; 11 minutes or until cookies have spread and the tops begin to crack. Remove from oven and allow the cookies to rest for 5 minutes before transferring them to a cooling rack.

I'm 15 years old and I made this recipe and it was super easy to follow and my family loved the cookies that I  made for them. But the baking time 10-11 min that wasn't enough for the cookies because they were still raw when the timer went off but then I reset the time another 11 mins and they were done and cooked. The cookies were super soft and easy to eat not hard at all I give this recipe a 5 Star rating.

These are truly AMAZING. I have always been a little scared of sugar cookies because they are so picky and can come out wrong so easily. These are delicious.  Melt in your mouth goodness. My kids usually always want icing on sugar cookies, but they loved these plain! I could eat the entire batch myself. They came out perfect. Just as described. I followed instructions carefully and they are to die for, the only change I made was I used real butter instead of shortening. Please try this recipe. This will be the only sugar cookie recipe I use from here on out. I cannot wait until Christmas to make these all season long. Thank you for an amazing recipe!

Easiest sugar cookie recipe! Came out so perfect and just like the picture! Love them so soft and yummy!

Followed the recipe but used real butter, and decided against rolling in sugar before baking. Hands DOWN the BEST sugar cookies I've ever attempted! Thank you for sharing your amazing recipe! ♥️

Wow. Super easy to make and delicious to boot. I used a cup of butter instead of the shortening and they came out so soft. Will definitely bake again. Thanks!

I’ve made these a few times now - they’re great! This last time I used a flax egg and switched out half the shortening for virgin coconut oil. I skipped the sugar on top. These  have more of a crispy shortbread texture , so if anyone is looking for that in a cookie...give some coconut oil a try! Can’t wait to try these again!

These cookies are awesome!  I made them for teacher appreciation and everyone loved them.  I did add the extra vanilla like some others mentioned to enhance the flavor.  I also made a batch with gluten free flour and they turned out just as delicious.  I used Bobs Red Mill 1 for 1 gluten free flour.  I bake cookies regularly in my house for my hubby’s lunch and these will definitely be in the rotation.
YUMMY!

Delicious! We have a dairy and egg allergy in the house. I substituted 1/4 cup unsweetened apple sauce for the egg. They we’re so soft, sweet, and delicious.

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Sugar Cookies

Be careful not to let this soup boil when reheating—you want to retain the delicate properties of the miso, which can be destroyed by high heat.

Sweet Potato–Turmeric Miso Soup

sweet potato

kombu

bonito flakes (about 1½ packed cups)

coconut milk

white miso

turmeric turmeric

lime juice

coconut

Bon Appétit

Preheat oven to 450°. Pierce potato several times with a fork or sharp knife. Roast potato on a rimmed baking sheet until tender, 35–45 minutes. Let cool, then scoop out flesh; discard skin.

Meanwhile, combine kombu and 4 cups water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible). Strain dashi through a fine-mesh strainer into a medium bowl. Discard solids; wipe out pot.

Transfer dashi to a blender. Add sweet potato, coconut milk, miso, and turmeric. Blend until smooth. Return to pot and bring to a very gentle simmer. Remove from heat and stir in lime juice.

Divide soup among bowls. Top with coconut flakes and peanuts, then drizzle with chili oil.

We think Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this stir-fry recipe sing. It’s pretty easy to find at Asian markets, but don’t confuse it with rice vinegar! If you see bottles labeled “rice cooking wine” without the Shaoxing designation, they will work too. While you can substitute dry sherry, nothing else achieves quite the same flavor.

Chicken and Green Bean Stir-Fry

chicken thighs

cornstarch

red pepper flakes

Kosher salt

soy sauce, divided

seasoned rice vinegar

Shaoxing wine (Chinese rice wine) or dry sherry

vegetable oil, divided

scallions, ends trimmed,

green beans, trimmed, halved crosswise (about 4 cups)

white rice, chopped toasted cashews

We think Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing. It’s pretty easy to find at Asian markets, but don’t confuse it with rice vinegar! If you see bottles labeled “rice cooking wine” without the Shaoxing designation, they will work too. While you can substitute dry sherry, nothing else achieves quite the same flavor. See the step-by-step photos here and click here for four more easy stir fry recipes.

Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).

Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add green beans and a pinch of salt and cook, tossing often, until green beans are crisp-tender, about 4 minutes. Transfer green bean mixture to another medium bowl.

Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add chicken mixture and arrange slices in a single layer in skillet. Cook, undisturbed, until chicken is browned and caramelized on first side, about 1 minute. Toss and continue to cook until meat is no longer pink and cooked through, about a minute or two longer. Pour in wine mixture and green bean mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.

Divide stir-fry among plates. Serve with rice alongside, if using. Sprinkle with desired toppings.

You can easily make this stir-fried udon recipe vegetarian—omit the pork and sub in 8 oz. shiitake or crimini mushrooms.

Better-Than-Takeout Stir-Fried Udon

cabbage

instant udon noodles, flavor packets discarded

sesame oil

pork

scallions,

ginger

mirin

soy sauce

sesame seeds,

You can easily make this vegetarian—omit the pork and sub in 8 oz. shiitake or crimini mushrooms. See the step-by-step instructions here.

Better-than-Takeout Stir-Fried Udon

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer. Remove from heat and set skillet aside.

Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipe out skillet.

Heat remaining 1 Tbsp. vegetable oil in same skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is brown, about 3 minutes. The pork will never brown if you’re fussing with it the whole time, so when we say “undisturbed,” that means keep your paws off it and let the heat of the pan and the pork do their thing. When pork is browned, break up meat into small bits. Cook, tossing, just until there’s no more pink, about 1 minute. Add chopped scallions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds. Remove from heat and fold in 1 Tbsp. sesame seeds and dark-green parts of scallions. Top with more sesame seeds before serving.

If you like your soup extra spicy, add a bit more gochujang (Korean hot pepper paste) or even a bit of the kimchi juice for an additional kick.

Spicy Kimchi Miso Soup

eggs, room temperature

kimchi

tofu,

¼ cup miso

gochujang

Sesame seeds and toasted sesame oil (for serving)

Combine kombu and 4 cups water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible).

Meanwhile, cook eggs in a medium pot of boiling water 6 minutes. Transfer to a bowl of ice water (ice bath) and let sit until cold, about 2 minutes. Peel eggs; set aside.

Strain dashi through a fine-mesh sieve into a medium bowl. Discard solids, wipe out pot, and return dashi to pot. Add kimchi and tofu and bring to a very gentle simmer. Remove from heat. Submerge sieve in liquid, add miso and gochujang to sieve, and stir to liquefy both, then press through strainer until pastes are dissolved.

Divide soup among bowls. Top with sesame seeds and drizzle with sesame oil. Cut eggs in half and add to bowls.

This super-savory tofu and mushroom stir-fry is a flavor-packed vegetarian main that comes together in less than a half hour, flat.

Tofu and Mushroom Stir-Fry

mushrooms,

scallions

Shaoxing wine (Chinese rice wine)

vegetable oil, divided,

white rice and sesame seeds (for serving)

If you have a bit of extra time before making this stir-fry recipe, press the whole block of tofu between two layers of paper towels, weighted down with a couple of large cans, for 15 minutes. Removing that excess water helps the tofu get extra crispy as it cooks.

Stir-fries are all about cooking quickly and over high heat, so the key to success is prepping your ingredients beforehand so you’re ready to go.

Cut 14-oz. block of tofu into 1x¼" pieces. Place pieces on a paper-towel lined plate and press a paper towel over top of pieces to absorb excess water.

Remove any dirt from 1 lb. mushrooms with a damp paper towel and tear into 1" pieces.
→  The key to crispy mushrooms? Never wash them.

Trim root ends of 6 scallions, then slice them crosswise into 1" pieces.

Peel 2-inch piece ginger with a spoon and thinly slice crosswise.

Toss tofu, 1½ tsp. cornstarch, ½ tsp. red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl.

Stir 2 Tbsp. vinegar, 2 Tbsp. wine, and remaining 2 Tbsp. soy sauce in a small bowl.

Heat 1 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. When oil is shimmering and slides quickly across surface of pan, add mushrooms, scallions, and ginger and cook, tossing often, until mushrooms and scallions are browned in spots and mushrooms are tender, 5–7 minutes. Season lightly with salt and transfer to another medium bowl.

Heat 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add tofu mixture and arrange in a single layer in skillet. Cook, undisturbed, until tofu is browned on first side, about 2 minutes. Add a touch more oil if skillet is very dry or tofu is sticking, then turn pieces and continue to cook, undisturbed again, until second side is browned, about a minute or two longer. If your skillet isn’t nonstick, you might need to loosen the tofu by scraping skillet with a spatula.

Add wine mixture and mushroom mixture back to skillet. Cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat. Taste and season with salt, if needed.

Serve stir-fry over rice. Top with sesame seeds.

Here's what you need: fingerling potato, olive oil, kosher salt, freshly ground black pepper, fresh rosemary

Roasted Fingerling Potatoes Recipe by Tasty

lb fingerling potato

olive oil

black pepper

rosemary,

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Tasty

Place the potatoes in a large pot of salted water and bring to a boil over high heat. Boil for 5-7 minutes, then drain in a colander.

Thoroughly dry the par-boiled potatoes with a paper towel.

On a cutting board, quarter the potatoes.

Place the potatoes in a large bowl, drizzle with olive oil, and season with salt, pepper, and rosemary, stirring until well-coated.

Transfer the potatoes to a parchment-lined baking sheet and spread in an even layer.

https://vid.tasty.co/output/88513/landscape_480/1523062633

Who doesn’t love potatoes? I mean, come on. Fry ‘em, dice ‘em, slice ‘em, or bake ‘em, there’s nothing better than a well-seasoned iteration of a potato. This time, we’re mashing ‘em. And not only are we mashing them, we’re loading ‘em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It’s an experience, trust us. 

Ultimate Mashed Potatoes Recipe by Tasty

lb yukon gold potato

milk

heavy cream

garlic, crushed

unsalted butter, cubed, cold

black pepper,

chive, finely chopped, for serving

On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.

Cut the potatoes into 1-inch (2 cm) cubes.

Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.

In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.

Remove the pot from the heat and strain the cream through a fine mesh sieve.

Drain the potatoes in a colander and transfer back to the pot.

Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.

Add the cubed cold butter and salt. Stir to combine.

Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.

Top with freshly ground black pepper and sprinkle with chives and serve.

Homemade quiche crust is simple and easy to make from scratch. With just 4 ingredients, which are pantry staples, this takes 10 minutes to combine and 20 minutes to chill.

Homemade Quiche Crust

All-purpose flour

Unsalted butter (chilled, cubed)

Salt

Egg (large)

tbsp Chilled water ((up to 1/4 cup))

Unsalted Butter (chilled, cubed)

oz Vegetable shortening (chilled)

Butter (unsalted, chilled cubed)

Chilled water ((up to 1/2 cup))

combine

In a food processor add the flour, salt, chilled cubed butter (and vegetable shortening) Pulse for 30 seconds until it resembles coarse bread crumb consistency. Pro tip - You can also do this in a bowl using a pastry blender or fork, (I prefer my finger-tips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture.

Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more. Pro tip - the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don&#039;t over mix or pulse too much.

Water

Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.  Pro tip - If you flatten it into a larger disc it will chill faster and you will have to wait for much less time.

Quiche dough

Flour

Once firm enough to roll - roll the dough onto a lightly floured surface. Star with a tapping motion, then roll from the center out. Pro tip - if the dough cracks too much, means it&#039;s too cold. Let it at room temperature for 5 to 7 minutes.

Pie pan

Use your quiche pan as a guide to know how big you need it. When you reach the desired size, transfer the dough without cracking.  Gently fit it to the pie pan, especially in the bottom edges. Pro tip - To transfer the dough without cracking too much, I like to roll the dough onto my rolling pin then unroll it over the pan.

Remove the excess dough and neaten the edges. When using a quiche or tart pan, I like to roll my rolling pin over the tart to cut off the excess around the edges. Then neaten the edges by running your thumb along the edges. If using a pie pan, fold the edges under and crimp the edge by forming a V shape with your thumb and index finger.

Cool

Chill the quiche crust in the fridge for 15 minutes up to 48 hours. Pro tip - if leaving for a long time make sure to wrap in plastic so it does not dry out.

Roll the quiche crust

Preheat

Preheat the oven at 400°F / 200°C/ Gas Mark 6Pro tip- it is very essential that the oven is heated to the optimal temperature otherwise the crust can shrink when baking.

Dock the chilled pastry all over with a fork to prevent the pastry from puffing up.  Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans) Pro tip - this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.

Bake

Bake for 15 minutes – then, remove the pie weights and parchment paper. Add the filling to the pre-baked crust and bake it further for as long and necessary – until the filling is cooked. Depending on the recipe you will need to reduce oven temperature to 350°F/ 177°C/ Gas mark 4Pro tip - most quiche filling will include a dry filling mixture with a custard-based liquid mixture.

Pie shield

When baking If the edges of the crust get too dark, tent the edges with aluminum foil or a pie shield to prevent it from becoming too dark.Pro tip - Make sure your cover just the edges of the tart otherwise you will not have a nice color on the quiche.

Bake the quiche crust

https://content.jwplatform.com/videos/xom3HBAw.mp4

Homemade quiche crust is simple and easy to make from scratch. With just 4 ingredients which are pantry staples, this takes 10 minutes to combine and 20 minutes to chill.

Quiche Crust Recipe Blog.mp4

This vegan version of classic pastry cream is tasty, creamy, and silky smooth. It is a great base for french desserts.

Classic Vegan Vanilla Pastry Cream

(2 cups) plant-based milk

vanilla pod

(½ cup) white sugar

(½ cup) cornstarch

turmeric

(¼ cup) vegan margarine or butter

Line a medium to large shallow dish, or a baking tray with plastic wrap.

With a paring knife, cut the vanilla pod in half and scrape off the seeds with the blunt side tip of the knife. Add the seeds and the pod into a saucepan

Add the vegan milk to the saucepan, and simmer over low-medium heat for 5-10 minutes to infuse the vanilla. Discard the vanilla pod and bring to a boil.

While the milk is infusing, in a medium bowl, dry whisk the sugar, cornstarch, and turmeric until completely smooth.

Pour slowly a third of the boiling milk over the sugar mixture and whisk until smooth and lump free. Pour back the sugar mixture into the still-hot saucepan with the leftover milk.

Cook the preparation for 2 to 3 minutes on medium heat while continuing to whisk constantly. Check the sides and bottom of your pan with a silicone spatula from time to time to stop scorching from happening.

When the pastry creme has started to thickened and large bubles starts appearing, remove the sauce pan from the heat while still stiring.

While still hot, add the margarine and incorporate it with the spatula until homogenous.

Transfer the cream onto the shallow dish and cover with plastic wrap so that it is in direct contact with the cream. Refrigerate until cold ( minimum of 1h)

Use depending on your final product. Before using as  a filling, put the pastry cream back in a bowl and whisk vigourously unil it becaumes creamy  again and smooth.

Cannabis Simple Syrup

oz Everclear,

water

liquid sunflower lecithin

tsp corn syrup

First, decarboxylate the cannabis: Preheat the oven to a steady 245ºF. (Use an oven thermometer to monitor the temperature and adjust the heat as needed.)

Top 37 basics recipes from across the web

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Top 37 basics recipes from across the web

The most viewed basics recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Super Soft Sugar Cookies

Sweet Potato–Turmeric Miso Soup

Chicken and Green Bean Stir-Fry

Better-Than-Takeout Stir-Fried Udon

Spicy Kimchi Miso Soup

Tofu and Mushroom Stir-Fry

Roasted Fingerling Potatoes Recipe ...

Ultimate Mashed Potatoes Recipe by ...

Homemade Quiche Crust

Classic Vegan Vanilla Pastry Cream

Cannabis Simple Syrup

Herby Avocado Hummus

Easy One-Bowl Upside-Down Cake

Spicy Carrot Hummus

HOMEMADE INFUSED OLIVE OILS

Pork and Bok Choy Stir-Fry

Beet and Ricotta Hummus

Homemade Dumpling Dough

Chicken Stew with Cannellini Beans ...

Easy Basic Homemade Pizza Dough Rec...

Lemony Chicken and Rice Soup (Avgol...

Twice-Baked Loaded Potatoes Recipe ...

How To Infuse Butter With Herbs

Roast Chicken with Lemon and Garlic

The Wood family's puttanesca pasta ...

BEST RICE IN RICE COOKER

How to Make Chicken Bone Broth

Vegan Wild Garlic Pesto

(Vegan) Pizza Marinara

Homemade Vegetable Stock Powder fro...

Stovetop Garlic Confit

Apricot Glaze

Cordon bleu, purée aux fines herbes...

Pfannkuchen Grundrezept / Basics / ...

Risotto - das Grundrezept aus Itali...

Couscous & Spicy Merguez Sausage

Swabian Pretzels ('Schwäbische Laug...

The most viewed basics recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine