Recipes with water
12,000 recipes
Roast Chicken with Lemon Zest & Green Olive2
Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.
Focaccia #2
Old-school Italian focaccia built on a two-stage rise, olive oil, and unbleached flour. A chewy, golden flatbread ready for any topping from rosemary to olives.
Spicy Bread
Rustic Herbes de Provence bread with wheat and rye flours, naturally leavened and fragrantly spiced. European-style artisan loaf baked at home.
Heart-Y Tomato Sauce
Hearty lentil tomato sauce with dried lentils, fresh tomatoes, and Italian herbs simmered into a thick, protein-rich vegetarian pasta sauce. Meaty texture without the meat.
Puffy Omelet
Puffy omelet made with separated eggs, started on the stovetop and finished in the oven. Light as a cloud with a golden top that springs back when touched.
Tofu Yogurt
Tofu yogurt: a dairy-free yogurt alternative blended from silken tofu, banana, and vanilla with mixed fruit and raisins folded in. Vegan-friendly breakfast or snack in 10 minutes.
Lemon Bread with Lemon Ice
Lemon loaf cake with a sticky lemon glaze and homemade lemon ice on the side. A two-part dessert with a tender citrus pound cake and a tart granita-style ice for the perfect summer-afternoon plating.
Onion & Olive Focaccia
Bread machine onion and olive focaccia: tender Italian flatbread studded with briny olives, sweet onions, garlic, and fragrant rosemary. Easy hands-free Mediterranean bread for soup nights and antipasto boards.
Illinois Apple Pie
Illinois apple pie stars Granny Smith apples with brown sugar, cinnamon, and nutmeg tucked under a milk-washed, sugar-dusted double crust. A Midwestern classic that bakes up golden and bubbly.
Lucky Chocolate Chewies
Lucky chocolate chewies, soft brown sugar cocoa cookies studded with semisweet chips and topped with a vanilla glaze. Two dozen cookies in 30 minutes, the kind that vanish before they cool.
Independence Day Flag Cake
A moist chocolate sheet cake topped with vanilla buttercream becomes a patriotic centerpiece when decorated with fresh blueberries and strawberries to create an edible American flag.
Round Up Beef
Round up beef with 10 pounds of round steak strips braised in a tangy ketchup, brown sugar, and red wine vinegar sauce. Feeds a crowd and freezes well.
St.Louis' Peanut Butter Cookies
St. Louis-style peanut butter cookies with both brown and white sugar for a chewy center and crisp edge. Classic fork-pressed crosshatch pattern and deep roasted peanut flavor.
Chicken Broth
Homemade chicken broth simmered low and slow with aromatic vegetables, bay leaf, and fresh parsley for a rich, golden stock that beats anything from a can.
Strawberry Lemonade Ala Scott
Homemade strawberry lemonade with pureed fresh strawberries, lemon juice, and a splash of club soda for fizz. Bright pink, naturally fruity, and refreshing over ice.
Minted Pears with Honey Walnuts
Minted pears with honey walnuts poaches whole baby pears in honey-sweetened mint tea, then crowns them with caramelized walnuts. Elegant fruit dessert that works hot or chilled.
Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.
Old-school Italian focaccia built on a two-stage rise, olive oil, and unbleached flour. A chewy, golden flatbread ready for any topping from rosemary to olives.
Rustic Herbes de Provence bread with wheat and rye flours, naturally leavened and fragrantly spiced. European-style artisan loaf baked at home.
Hearty lentil tomato sauce with dried lentils, fresh tomatoes, and Italian herbs simmered into a thick, protein-rich vegetarian pasta sauce. Meaty texture without the meat.
Puffy omelet made with separated eggs, started on the stovetop and finished in the oven. Light as a cloud with a golden top that springs back when touched.
Tofu yogurt: a dairy-free yogurt alternative blended from silken tofu, banana, and vanilla with mixed fruit and raisins folded in. Vegan-friendly breakfast or snack in 10 minutes.
Lemon loaf cake with a sticky lemon glaze and homemade lemon ice on the side. A two-part dessert with a tender citrus pound cake and a tart granita-style ice for the perfect summer-afternoon plating.
Bread machine onion and olive focaccia: tender Italian flatbread studded with briny olives, sweet onions, garlic, and fragrant rosemary. Easy hands-free Mediterranean bread for soup nights and antipasto boards.
Illinois apple pie stars Granny Smith apples with brown sugar, cinnamon, and nutmeg tucked under a milk-washed, sugar-dusted double crust. A Midwestern classic that bakes up golden and bubbly.
Lucky chocolate chewies, soft brown sugar cocoa cookies studded with semisweet chips and topped with a vanilla glaze. Two dozen cookies in 30 minutes, the kind that vanish before they cool.
A moist chocolate sheet cake topped with vanilla buttercream becomes a patriotic centerpiece when decorated with fresh blueberries and strawberries to create an edible American flag.
Round up beef with 10 pounds of round steak strips braised in a tangy ketchup, brown sugar, and red wine vinegar sauce. Feeds a crowd and freezes well.
St. Louis-style peanut butter cookies with both brown and white sugar for a chewy center and crisp edge. Classic fork-pressed crosshatch pattern and deep roasted peanut flavor.
Homemade chicken broth simmered low and slow with aromatic vegetables, bay leaf, and fresh parsley for a rich, golden stock that beats anything from a can.
Homemade strawberry lemonade with pureed fresh strawberries, lemon juice, and a splash of club soda for fizz. Bright pink, naturally fruity, and refreshing over ice.
Minted pears with honey walnuts poaches whole baby pears in honey-sweetened mint tea, then crowns them with caramelized walnuts. Elegant fruit dessert that works hot or chilled.
