Recipes with water
12,000 recipes
Old Fashioned Mustard
Old fashioned mustard made from dry mustard powder, brown sugar, eggs, and white vinegar cooked into a thick, sweet-hot condiment. Just five ingredients and 20 minutes for a homemade mustard with real bite.
Easy Way# 1 of Making Couscous
No-cook couscous made by steeping the dry pasta in boiling water or broth off the heat. Five minutes of prep, 30 minutes of patience, and you have fluffy couscous ready for any North African dish.
Home Style Scrambled Egg
Home style scrambled eggs with cubed potatoes, zucchini, tomatoes, and onion using egg substitute. A veggie-loaded low-cholesterol breakfast skillet ready in 15 minutes.
Toffee Bananas
Toffee bananas are the classic Chinese restaurant dessert: deep-fried banana pieces coated in molten pulled-sugar syrup, then dipped in ice water for a glassy, shatter-crisp shell.
Traditional English Mustard
Traditional English mustard made with just two ingredients: dry mustard powder and cold water mixed into a smooth paste. Cold water is key because heat kills the enzymes that give English mustard its fierce bite.
Sourdough Starter #10
Two-ingredient sourdough starter made with just flour and water, left to ferment for 4-5 days. The simplest way to capture wild yeast for homemade sourdough bread.
Strawberry Cream Pie
Strawberry cream pie layered with toasted almonds, a from-scratch vanilla cream filling, fresh halved strawberries, and a glossy strawberry glaze. Diner-counter classic done properly.
Funny-Side-Up Pie
Funny-Side-Up Pie is a savory bacon and egg pie with cream of mushroom soup and sour cream in a flaky homemade double crust. Retro comfort food with a creamy gravy on the side.
Green Chile Sauce
Easy green chile sauce made with roasted green chili peppers, garlic, and a simple flour roux. Ready in 30 minutes, this versatile New Mexican staple goes on everything from enchiladas to eggs.
Oatmeal Extravaganzas
Chewy oatmeal chocolate chip bars with brown sugar and butter, baked in one pan and cut into bite-sized squares. Easier than drop cookies with the same great flavor.
Orange Sponge
Orange sponge gelatin dessert made with fresh orange juice, lemon juice, and unflavored gelatin beaten until fluffy. A light, airy vintage dessert with no dairy and no baking.
Haselnusstoertchen
German hazelnut cakes (Haselnusstörtchen) with ground hazelnuts, separated eggs for lift, and a rum-glazed top finished with a whole hazelnut. Classic Konditorei treat.
Rosemary Bacon with Creamy Grits
Rosemary-scented bacon over creamy Parmesan grits. A Southern brunch upgrade that pairs crispy oven-roasted bacon with silky stone-ground grits in under 30 minutes.
Onion Tart
French onion tart with a handmade butter pastry, slow-cooked onions, bacon, and a silky cream custard. Baked low and slow for a rich, golden filling.
Prebaked Pie Shell
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.
Quick Puff Pastry with Instant Flour
Homemade puff pastry made with instant flour and water, laminated through six folds for flaky layers without the fuss of traditional methods.
Old fashioned mustard made from dry mustard powder, brown sugar, eggs, and white vinegar cooked into a thick, sweet-hot condiment. Just five ingredients and 20 minutes for a homemade mustard with real bite.
No-cook couscous made by steeping the dry pasta in boiling water or broth off the heat. Five minutes of prep, 30 minutes of patience, and you have fluffy couscous ready for any North African dish.
Home style scrambled eggs with cubed potatoes, zucchini, tomatoes, and onion using egg substitute. A veggie-loaded low-cholesterol breakfast skillet ready in 15 minutes.
Toffee bananas are the classic Chinese restaurant dessert: deep-fried banana pieces coated in molten pulled-sugar syrup, then dipped in ice water for a glassy, shatter-crisp shell.
Traditional English mustard made with just two ingredients: dry mustard powder and cold water mixed into a smooth paste. Cold water is key because heat kills the enzymes that give English mustard its fierce bite.
Two-ingredient sourdough starter made with just flour and water, left to ferment for 4-5 days. The simplest way to capture wild yeast for homemade sourdough bread.
Strawberry cream pie layered with toasted almonds, a from-scratch vanilla cream filling, fresh halved strawberries, and a glossy strawberry glaze. Diner-counter classic done properly.
Funny-Side-Up Pie is a savory bacon and egg pie with cream of mushroom soup and sour cream in a flaky homemade double crust. Retro comfort food with a creamy gravy on the side.
Easy green chile sauce made with roasted green chili peppers, garlic, and a simple flour roux. Ready in 30 minutes, this versatile New Mexican staple goes on everything from enchiladas to eggs.
Chewy oatmeal chocolate chip bars with brown sugar and butter, baked in one pan and cut into bite-sized squares. Easier than drop cookies with the same great flavor.
Orange sponge gelatin dessert made with fresh orange juice, lemon juice, and unflavored gelatin beaten until fluffy. A light, airy vintage dessert with no dairy and no baking.
German hazelnut cakes (Haselnusstörtchen) with ground hazelnuts, separated eggs for lift, and a rum-glazed top finished with a whole hazelnut. Classic Konditorei treat.
Rosemary-scented bacon over creamy Parmesan grits. A Southern brunch upgrade that pairs crispy oven-roasted bacon with silky stone-ground grits in under 30 minutes.
French onion tart with a handmade butter pastry, slow-cooked onions, bacon, and a silky cream custard. Baked low and slow for a rich, golden filling.
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.
Homemade puff pastry made with instant flour and water, laminated through six folds for flaky layers without the fuss of traditional methods.
