Type what you have

Ingredients

• ✓ water
• ✓ water
• egg
• ice

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.
3. 3 Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.
4. 4 Combine cold water and ice in a large bowl. Use the quick-release method to open the pressure cooker. Transfer hot eggs to ice water using an oven mitt or spoon. Cool completely, about 30 minutes.
5. 5 Peel eggs.
6. 6 Serve and enjoy.

By Gremolata

Ingredients

• ✓ water
• egg

Instructions

1. 1 Insert a wire rack at the bottom of a multifunctional pressure cooker, such as an Instant Pot. Pour in water. Carefully place raw eggs onto the rack, tightly fitting them in. Close and lock the lid.
2. 2 Select High pressure, according to the manufacturer's instructions; set a timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 As soon as the timer goes off, hit cancel and release pressure using the quick-release method, according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid, as leaving eggs in longer will overcook them.
4. 4 Transfer eggs to a large bowl using a serving spoon and cover with cold water. Let cool for 5 minutes. Peel while still warm and rinse off any shell pieces. Use immediately or store in the fridge.

By Eric Belk

Ingredients

• ✓ water
• sea salt
• sunflower seed

Instructions

1. 1 Bring water and salt to a boil in a large saucepan over high heat. Turn off heat; stir in sunflower seeds and let sit for 2 hours.
2. 2 Preheat the smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's directions.
3. 3 Drain water from sunflower seeds; do not rinse. Place seeds inside a disposable foil pan.
4. 4 Smoke in the preheated smoker for 3 hours, shaking the pan every hour. Set seeds aside to cool.

By Soup Loving Nicole

Ingredients

• ✓ water
• sugar
• peanut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sugar and water in a saucepan over medium heat. Bring to a boil; stir until sugar dissolved. Add peanuts; cook and stir until peanuts evenly coated and no syrup left in pan. Spread peanuts onto a baking sheet.
3. 3 Bake in the preheated oven until evenly roasted, about 20 minutes, stirring every 5 minutes.

By Melissa

Ingredients

• ✓ water
• peanut
• white sugar

Instructions

1. 1 Line a baking sheet with a plain paper bag or parchment paper.
2. 2 Stir peanuts, sugar, and water together in a large pot over medium-low heat using a wooden spoon; cook, stirring constantly, until liquid is evaporated and peanuts are coated, 20 to 30 minutes.
3. 3 Carefully pour coated peanuts onto the prepared baking sheet until completely cooled.

By Rosa Letty Gonzalez

Ingredients

• ✓ water
• ✓ water
• potato
• white vinegar
• vegetable oil
• salt

Instructions

1. 1 Put potato slices in a large bowl. Pour enough cold water over the potatoes to cover completely. Soak potatoes, gently agitating every 10 minutes, for 30 minutes; drain.
2. 2 Spread potatoes slices onto paper towel; pat dry with more paper towels.
3. 3 Mix vinegar and 1 cup cold water in the large bowl; add potatoes. Cover bowl with plastic wrap and refrigerate for 30 minutes, stir gently, and continue chilling at least 30 minutes more.
4. 4 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
5. 5 Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil. Fry potatoes until golden brown, 5 to 7 minutes per batch. Remove chips to a bowl lined with paper towel to drain.
6. 6 Use the paper towel to lift chips from the bowl and put them into a separate bowl; season with salt. Spread the salted chips onto paper towel to further dry and cool completely.

By Sarah Wilkens

Ingredients

• ✓ water
• white vinegar
• sea salt
• peanut

Instructions

1. 1 Whisk vinegar, water, and salt together in a large bowl; stir in peanuts to coat. Transfer to a gallon-sized resealable plastic bag; sit aside for 8 hours to overnight.
2. 2 Transfer peanuts and liquid to a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions. Set a timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid.

By Soup Loving Nicole

Ingredients

• ✓ water
• sugar
• cinnamon
• almond

Instructions

1. 1 Gather all ingredients. Line a baking sheet with waxed paper.
2. 2 Combine sugar, water, and cinnamon in a saucepan over medium heat; bring to a boil. Add almonds; cook and stir mixture until liquid evaporates and leaves a syrupy coating on almonds.
3. 3 Pour almonds onto the prepared baking sheet; use two forks to separate clumps and spread into an even layer.
4. 4 Allow to cool for about 15 minutes. Enjoy!

By Darla K

Ingredients

• ✓ water
• white sugar
• cayenne pepper
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 15x10x1-inch baking pan with aluminum foil or parchment paper.
2. 2 Combine sugar, water, and cayenne pepper in a saucepan over medium heat; stir. Bring to a boil; boil 2 minutes. Off heat, gently stir in pecans until evenly coated and sugar mixture begins to thicken. Transfer pecans to the prepared baking pan; spread until even.
3. 3 Bake in the preheated oven until browned, about 15 minutes. Cool nuts. Transfer to a resealable plastic bag; gently toss to remove any excess glaze. Serve warm or store in an airtight container.

By FAIRUZAH

Ingredients

• ✓ water
• white vinegar
• salt
• red food coloring
• smoked beef sausage

Instructions

1. 1 Inspect one quart-sized jar for cracks and ring for rust, discarding any defective ones. Immerse in simmering water for 5 minutes. Wash new, unused lid and ring in warm soapy water.
2. 2 Meanwhile, bring water, vinegar, salt, and food coloring to a boil in a large pot over medium-high heat.
3. 3 At the same time, cut sausage links in half or thirds, depending on size.
4. 4 Place sausage links into the sterilized jar. Pour in as much hot vinegar mixture as needed to fill the jar, then secure the lid and immediately place into the refrigerator. Serve after 2 days.

By Mike

Ingredients

• ✓ water
• peanut
• salt
• creole seasoning
• crab boil seasoning

Instructions

1. 1 Combine water, peanuts, salt, Creole seasoning, and liquid crab boil seasoning in a multi-functional pressure cooker (such as Instant Pot); stir. Close and lock the lid. Select High pressure according to manufacturer's instructions; set the timer for 180 minutes (3 hours). Allow 25 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to the manufacturer's instructions, about 25 minutes. Unplug the cooker but keep the lid on. Let peanuts sit for 2 hours for maximum flavor.

By Soup Loving Nicole

Ingredients

• ✓ water
• wonton wrapper
• garlic and herb cheese spread
• cooking spray

Instructions

1. 1 Preheat the air fryer to 325 degrees F (160 degrees C).
2. 2 Separate the wonton wrappers and place on a clean work surface. Place 1 teaspoon of garlic and herb cheese in the center of each wonton. Use a pastry brush or your finger to wet the edges of each wonton and fold in half, pressing lightly to ensure a proper seal. Moisten the tips of the wrapper and press together. Set on a clean plate and generously spray with cooking spray.
3. 3 Spray the inner basket with cooking spray and place 1/2 of the stuffed wontons into the basket.
4. 4 Air fry until lightly browned, for 4 minutes. Repeat with remaining wontons. Allow to cool slightly before eating.

By Bren

Ingredients

• ✓ water
• salt
• white vinegar
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Combine salt, vinegar, and water in a large pot, and bring to a boil over high heat.
3. 3 Add eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.
4. 4 Once eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.
5. 5 Enjoy!

By Ken

Ingredients

• ✓ water
• pumpkin seed
• salt
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Clean and dry pumpkin seeds so there is no goo or strings.
3. 3 Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
4. 4 Bake in the preheated oven for 10 to 15 minutes, shaking the pan every few minutes to ensure even baking.

By Kate O'Shea

Ingredients

• ✓ water
• cooking spray
• wonton wrapper
• cream cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
2. 2 Lay wonton wrappers on the prepared baking sheet. Place 1 teaspoon cream cheese in the center of each wonton wrapper.
3. 3 Lightly brush the edges of wonton wrappers with water, then fold each wrapper in half to form a triangle. Press edges to seal. Fold the tips of each triangle together up and in to meet above the center of the wonton; press the tips together to seal. Spray assembled wontons with cooking spray.
4. 4 Bake in the preheated oven until wontons are crispy and golden and cream cheese is melted, 5 to 7 minutes.

By carsch

Ingredients

• ✓ water
• salt
• almond
• olive oil
• salt

Instructions

1. 1 Preheat an air fryer to 325 to 350 degrees F (165 to 175 degrees C) according to manufacturer's instructions.
2. 2 Stir water and 3/4 teaspoon pink salt together in a small bowl until salt mostly dissolved.
3. 3 Place almonds in a medium bowl; stir in salt water until coated. Transfer almonds to the air fryer basket.
4. 4 Bake in the preheated air fryer for 6 to 7 minutes. Stir almonds, return to the air fryer, air fry until almonds turn brown inside, 5 to 6 minutes more.
5. 5 Return almonds to same mixing bowl; stir in olive oil and salt until completely coated. Allow to cool before serving,

By Paul Tannos

Ingredients

• ✓ water
• beet
• apple cider vinegar
• olive oil
• sea salt

Instructions

1. 1 Peel and slice beets as thinly as possible with a sharp knife or mandoline.
2. 2 Combine sliced beets, water, apple cider vinegar, and olive oil in a large bowl. Let marinate, at least 10 minutes.
3. 3 Arrange beets in a single layer on food dehydrator trays. Sprinkle fleur de sel over beets. Store any beets that don't fit in the refrigerator.
4. 4 Dehydrate according to manufacturer's instructions, 8 to 12 hours.

By cameal

Ingredients

• ✓ water
• kielbasa sausage
• tomato-based chili sauce
• red currant jelly
• red pepper flakes

Instructions

1. 1 Stir sausage, chili sauce, red currant jelly, water, and pepper flakes together in a slow cooker. Cover slow cooker. Cook on Low, at least 4 hours, stirring once every hour.

By Tonia

Ingredients

• ✓ water
• vegetable oil
• pumpkin seed
• salt
• chili-lime seasoning

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet.
2. 2 Bring 6 cups water to a boil in a saucepan: add pumpkin seeds and salt. Reduce heat to low and simmer for 10 minutes. Strain and pat dry with a paper towel. Spread seeds in a single layer on the prepared baking sheet; sprinkle chili-lime seasoning on top.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven: stir seeds, spread back into a single layer, and return to the hot oven. Repeat twice more, stirring every 10 minutes, until seeds are golden and crisp.

By Suzie Lopez O'Connor

Ingredients

• ✓ water
• mayonnaise
• white vinegar
• soy sauce
• onion

Instructions

1. 1 Stir the mayonnaise, white vinegar, soy sauce, and water together in a bowl just until combined. Add more water as desired for thinner consistency. Stir in minced onion.
2. 2 Cover with plastic wrap and refrigerate until cold.

By COOKINGHABIT

Ingredients

• ✓ water
• self-rising flour
• greek yogurt
• baking soda
• cooking spray
• kosher salt

Instructions

1. 1 Gather all ingredients.
2. 2 Mix self-rising flour and Greek yogurt together in a bowl until well combined. Turn out dough onto a floured surface and knead dough comes together.
3. 3 Roll dough into 3/4-inch thick ropes. Cut each rope into three 5-inch pieces and roll each piece into a small ball.
4. 4 Preheat an air fryer to 390 degrees F (200 degrees C) for 5 minutes.
5. 5 Meanwhile, bring water in a large pot to a boil over medium-high heat. Add baking soda to the boiling water. Carefully drop dough balls into the water and cook until they float to the top.
6. 6 Using a slotted spoon remove dough balls once they float to the top and transfer to the air fryer basket in one line. You might need to cook them in batches.
7. 7 Cook until pretzel bites are lightly browned, 8 to 10 minutes.
8. 8 Spray pretzel bites with nonstick cooking spray and sprinkle kosher salt on top. Serve and enjoy.

By thedailygourmet

Ingredients

• ✓ water
• beef-flavored ramen noodle
• mayonnaise
• jalapeno pepper
• chicken breast
• hot sauce

Instructions

1. 1 Break ramen noodles into a bowl into small pieces and add seasoning packets. Pour enough boiling water over noodles to cover; cover bowl and let sit until noodles are tender, about 5 minutes.
2. 2 Stir mayonnaise, chicken, jalapeno peppers, and hot sauce into noodle mixture. Refrigerate until chilled, about 1 hour.

By bdweld

Ingredients

• ✓ water
• egg white
• walnut
• sugar
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg white and water in a bowl with an electric mixer until frothy. Add walnuts and stir until coated.
3. 3 Mix sugar, cinnamon, and salt together in a separate bowl. Sprinkle mixture over walnuts and stir until coated. Spread coated walnuts onto the prepared baking sheet.
4. 4 Bake in the preheated oven, stirring every 15 minutes, until walnuts are fragrant and crisp, about 1 hour.

By JacksDad

Ingredients

• ✓ water
• ground beef
• stuffing mix
• egg
• grape jelly
• chili sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line two 15x10-inch baking sheets or shallow baking pans with aluminum foil, or coat with cooking spray
2. 2 Combine ground beef, stuffing mix, water, and eggs until blended; shape into 50 (1 ½ inch) meatballs. Arrange meatballs in a single layer on the prepared baking sheets.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted into centers reads 160 degrees F (70 degrees C), about 15 minutes.
4. 4 Meanwhile, bring jelly and chili sauce to boil in large saucepan over medium heat, stirring occasionally. Add meatballs to sauce; stir to evenly coat.

By Kraft

Ingredients

• ✓ water
• egg white
• pecan
• white sugar
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Beat egg white with water in a large bowl until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon, and salt in a small bowl; stir into pecan mixture. Spread pecans on a baking sheet.
3. 3 Bake, stirring every 15 minutes, in the preheated oven for 1 hour. Store in an airtight container.

By Bea Gassman

Ingredients

• ✓ water
• egg white
• pecan
• white sugar
• cinnamon
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 225 degrees F (110 degrees C). Lightly grease a rimmed baking sheet.
2. 2 Whisk egg white and water in a bowl until frothy. Fold in pecans to coat evenly.
3. 3 Combine sugar, cinnamon, and salt in a shaker or cup with a lid. Dust pecans evenly with sugar mixture, then spread onto the prepared pan.
4. 4 Bake in the preheated oven, stirring every 15 minutes, until toasted and fragrant, about 1 hour. Cool pecans on the pan, then store in an airtight container.

By Patricia K

Ingredients

• ✓ water
• cream cheese
• jalapeno pepper
• bacon
• toothpick

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Spread cream cheese in each jalapeño half; wrap with bacon. Secure with a toothpick if needed.
3. 3 Cook on the preheated grill until bacon is crispy, turning often, about 10 minutes.

By Miss G

Ingredients

• ✓ water
• peanut
• sugar
• sea salt
• cinnamon
• chili powder

Instructions

1. 1 Grease a baking sheet or line with a silicone mat.
2. 2 Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
3. 3 Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
4. 4 Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.

By Rob Tanner

Ingredients

• ✓ water
• milk
• calcium chloride
• mesophilic culture
• liquid rennet
• salt

Instructions

1. 1 Pour milk into a sterilized pot. Place pot into a larger pot filled with a few inches of water. Heat milk, stirring occasionally, to 90 degrees F (32 degrees C). Remove from heat.
2. 2 Dissolve calcium chloride in 1/4 cup water; stir into the milk. Sprinkle mesophilic culture over the surface of the milk. Let sit for 1 minute, then stir gently for 1 minute. Cover and let culture ripen for 35 minutes.
3. 3 Dilute rennet with 1/4 cup water. Stir rennet into the milk mixture for exactly 1 minute. Cover again and let sit until a knife can cut cleanly through the curd, about 45 minutes. Cut curd into 1/2- to 1-inch cubes directly in the pot. Let sit for 5 minutes.
4. 4 Cover curds and heat, stirring every 10 minutes, to 98 degrees F (37 degrees C), about 90 minutes. Squeeze curds together to check if they stick. Drain curds and transfer to a cheesecloth-lined strainer set inside a pot.
5. 5 Pour enough whey over the curds to reach about 3 inches at the bottom of the pot. Let drain for about 1 minute. Cover with cheesecloth and the pot lid. Heat the whey below to keep curds between 112 and 115 degrees F (44 and 46 degrees C); let drain for 10 minutes. Curds will stick together to form a slab. Cut slab in half, re-cover, and let drain for 10 minutes.
6. 6 Flip curds over and re-wrap. Drain for 10 minutes more, keeping the temperature still between 112 and 115 degrees F (44 and 46 degrees C). Cut the slab into smaller slabs and stack them inside the cloth. Return to the pot and cover. Continue draining, flipping and rearranging the slabs every 15 minutes at the same steady temperature, about 1 hour total.
7. 7 Unwrap the slabs and let them rest for a few minutes on a paper towel-lined plate. Cut into cubes and place curds in a zip-top bag. Add 1/2 of the salt; shake to coat. Add remaining salt and repeat.

By John Mitzewich

Ingredients

• ✓ water
• vinegar
• onion
• sriracha hot sauce
• salt
• egg

Instructions

1. 1 Combine vinegar, water, onion, Sriracha sauce, and sea salt in a saucepan; bring to a simmer. Remove saucepan from heat and cool liquid slightly.
2. 2 Place eggs in a 1-quart jar. Pour vinegar mixture over eggs. Seal the jar and refrigerate, occasionally shaking the jar, for at least 2 days.

By France Cevallos