563 water recipes

Delicious stir-fry chicken with varieties of vegetables. Serve over a bed of rice to make a complete meal.

This was very easy to prepare, but I would double the chili paste next time and add some "red" to it- i.e. red bell pepper or carrots.

Quick, easy and tasty, nothing is quite like a Chinese stir-fry. This dish has several kinds of vegetables and soy-sesame sauce that are stir-fried together. Serve it over a bed of rice to make a simply delicious meal.

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

This stir fry is sweet and as fiery as you want to make it with Sriracha sauce. This recipe uses beef, but you could substitute chicken or shrimp. It's quick and easy to make, and is impressively attractive.

Light, crispy beer batter made with just flour, egg, beer, and seltzer. Use it for onion rings, fried chicken, fish, or veggies. Adjust thickness to your liking in 5 minutes flat.

Diet Rite bread: a 3-ingredient bread machine loaf made with just yeast, bread flour and soda water. Fat-free, sugar-free and low in sodium, with a surprisingly light, airy crumb.

Old-time potato sourdough starter made with just four ingredients: unbleached flour, potato water, sugar, and salt. No commercial yeast needed for this traditional wild-fermented starter.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

Lion's Head pork meatballs: oversized Shanghai-style pork meatballs with water chestnuts nestled over braised Napa cabbage. Classic Chinese Jiangsu dish where the meatballs resemble a lion's mane atop a bed of greens.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

Old-fashioned raspberry cream custard with orange flower water and mace, cooked gently in a double boiler. A silky British dessert that tastes like something from a Georgian-era kitchen.

Sauteed crookneck squash with onions, golden water chestnuts and a splash of olive oil. A tender Southern side with surprise crunch in every bite.

Irish potato bread made easy in the bread machine. Mashed potato and potato water give this soft, moist loaf a tender crumb that stays fresh for days. A simple, comforting everyday bread.

Filipino beef and bean sprouts lumpia: crisp golden spring rolls packed with ground beef, crunchy water chestnuts, and fresh mung bean sprouts seasoned with patis. Sealed with a quick flour paste and fried until shatteringly crisp.

Classic Knorr-style spinach dip with sour cream, mayo, water chestnuts, green onions, and dry vegetable soup mix. The overnight-chill party dip everyone hoards.