Type what you have

Ingredients

• ✓ water
• quince
• sugar

Instructions

1. 1 Wash, peel, and core quinces, reserving cores and peels. Coarsely chop flesh and transfer fruit to a large pan. Wrap cores and peels in cheesecloth, tie the bag with kitchen string and add it to the pan. (The peels contain most of fruit's pectin, which contributes to the firmness of quince paste.)
2. 2 Pour in enough water to cover quinces and boil, with the pan partly covered, until fruit is soft, about 30 to 40 minutes. Remove the bag of peels and pass quince flesh through a sieve or food mill. (For best results, don't use a food processor as it will result in too fine a texture.) You should have about 2 ½ pounds of fruit pulp.
3. 3 Transfer quince pulp to a saucepan and add sugar. Ideally, you should add the same amount of sugar, by weight, as fruit pulp. Cook and stir over low heat until sugar is dissolved. Continue cooking, frequently stirring with a wooden spoon, until paste becomes very thick and has a deep orange color, about 1 ½ hours. Draw the wooden spoon along the bottom of the saucepan: it should leave a trail, and quince mixture will stick to the spoon.
4. 4 Lightly grease a 9x13-inch baking dish or line it with greased parchment paper. Transfer quince paste to the baking dish, spreading it about 1 ½ inches thick. Smooth the top and allow it to cool.
5. 5 Dry paste for about 1 ½ hours on your lowest oven setting, no more than 125 degrees F (52 degrees C). Allow quince paste to cool completely before slicing. In Europe, the traditional method of drying quince paste is to leave it in a cupboard for about 7 days. The remaining juices will continue to evaporate and render a drier paste.
6. 6 Store quince paste in an airtight container in the refrigerator; the color will deepen with age.

By none

Ingredients

• ✓ water
• sauerkraut
• cranberry sauce
• tomato chili sauce
• brown sugar
• meatball

Instructions

1. 1 Mix sauerkraut, cranberry sauce, chili sauce, water, and brown sugar together in a mixing bowl until well combined.
2. 2 Place meatballs into a slow cooker. Pour in sauce and mix until meatballs are coated. Cover and cook on Medium, stirring occasionally, until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 4 hours.

By Ter Denlinger

Ingredients

• ✓ water
• black peppercorn
• celery seed
• mustard seed
• allspice berry
• green onion
• white vinegar
• kosher salt

Instructions

1. 1 Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ready to use. Wash new, unused lids and rings in warm soapy water. Alternatively, sterilize jars in the dishwasher.
2. 2 Combine peppercorns, celery seeds, mustard seeds, and allspice berries in a small bowl; divide evenly among the prepared canning jars.
3. 3 Pack onions vertically into jars, alternating tips-up and tips-down to snugly fit.
4. 4 Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid into jars over onions, leaving ½-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after filling to remove air bubbles. Wipe the rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 6 to 12 hours. Press the center of each lid with a finger to ensure the lid does not move up or down.
7. 7 Store in a cool, dark place, undisturbed, for at least 4 weeks before serving.

By MrsWheelbarrow

Ingredients

• ✓ water
• eggplant
• green bell pepper
• tomato
• onion
• white sugar
• salt
• vegetable oil
• red wine vinegar

Instructions

1. 1 Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.

By Natalia

Ingredients

• ✓ water
• all-purpose flour
• chicken liver
• heavy cream
• onion
• egg
• butter
• salt
• nutmeg
• black pepper

Instructions

1. 1 Preheat oven to 390 degrees F (200 degrees C).
2. 2 Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
3. 3 Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.
4. 4 Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.
5. 5 Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.

By MarianneK

Ingredients

• ✓ water
• butter
• onion
• bread crumb
• half-and-half
• ground beef
• ground pork
• salt
• white pepper
• white sugar
• butter

Instructions

1. 1 Melt 1 tablespoon butter in a frying pan over low heat; cook and stir onion in melted butter until lightly browned, 5 to 8 minutes.
2. 2 Mix bread crumbs, water, and half-and-half in a large bowl; let stand for about 2 minutes. Stir cooked onion, ground beef, ground pork, salt, white pepper, and sugar into bread crumb mixture until thoroughly mixed. Shape mixture into about 48 very small meatballs.
3. 3 Melt 3 tablespoons butter in a skillet; add meatballs. Brown slowly, allowing about 25 minutes, until meatballs are fully cooked in the middle and no longer pink. Shake pan occasionally to cook evenly.

By Linda T

Ingredients

• ✓ water
• potato
• salt
• black pepper
• all-purpose flour
• salt
• sour cream
• baking soda
• butter
• onion
• button mushroom

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.
2. 2 Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
3. 3 Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.
4. 4 Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.
5. 5 Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.

By Natasha Titanov

Ingredients

• ✓ water
• butter
• irish stout beer
• kosher salt
• white sugar
• all-purpose flour
• egg
• cheddar cheese
• cayenne pepper
• olive oil
• leek
• kosher salt
• green onion
• lemon juice
• mascarpone cheese
• black pepper

Instructions

1. 1 Gather all ingredients, and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
2. 2 Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer.
3. 3 Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so.
4. 4 Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.
5. 5 Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.
6. 6 Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.
7. 7 Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.
8. 8 Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.
9. 9 Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
10. 10 Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.
11. 11 Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.
12. 12 Serve cheese puffs with spread.

By John Mitzewich

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
• marshmallow
• cream cheese

Instructions

1. 1 Combine marshmallows and water in a saucepan over medium heat; cook and stir until marshmallows are melted and smooth, about 2 minutes.
2. 2 Beat cream cheese in a bowl using an electric mixer until soft peaks form. Stir about 3 tablespoons marshmallow mixture, adding more as needed, into whipped cream cheese until desired sweetness is reached.

By GEMGEM11

Ingredients

• ✓ water
• chicken wing
• buffalo wing sauce
• ranch dressing mix

Instructions

1. 1 Pour water into a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside and place wings on top. Secure the lid, seal, and select Manual setting. Cook on high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Mix wing sauce and ranch dressing mix in a large bowl. Line a baking sheet with aluminum foil.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid carefully. Transfer wings to the bowl of sauce using tongs. Toss to coat.
4. 4 Place a wire baking rack over the foil-lined baking sheet and arrange wings on top.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Broil wings for 5 minutes. Flip wings and cook until crispy, about 5 minutes more. Toss with any remaining sauce if desired.

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
• masa harina
• queso fresco

Instructions

1. 1 Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.
2. 2 Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.
3. 3 Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

By Jenny

Ingredients

• ✓ water
• bread flour
• egg

Instructions

1. 1 Sift bread flour into a medium bowl and make a well in the center. Place egg and cold water in well. Beat with a wooden spoon until a smooth dough has formed. Use more water as necessary. Knead until elastic and pliable. Cover with plastic wrap and chill in the refrigerator 4 hours, or overnight.
2. 2 On a lightly floured surface, roll the dough into an approximately 14x14 inch square. Cut into 12 equal squares. Roll each square into a very thin 6x6 inch square. Cover with plastic wrap and refrigerate until ready to use.

By PATTY5

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
• egg
• puff pastry

Instructions

1. 1 Beat egg and water together in a small bowl.
2. 2 Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture.
3. 3 Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

By John Mitzewich

Ingredients

• ✓ water
• white sugar
• five-spice powder
• grape

Instructions

1. 1 Combine sugar and water in a saucepan; simmer over medium heat until sugar is dissolved, about 2 minutes. Remove saucepan from heat and stir Chinese five-spice powder into sugar mixture.
2. 2 Pierce each grape all the way through using a fork. Add grapes and sugar mixture to a resealable bag; refrigerate, turning every few hours, until grapes are marinated, about 24 hours.

By MJodyH

Ingredients

• ✓ water
• pine nut
• white sugar
• parmesan cheese

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper; spread pine nuts in an even layer on top.
2. 2 Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove from the oven; keep the oven on.
3. 3 Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove from the heat.
4. 4 Add pine nuts to the saucepan; gently mix until coated with syrup. Stir in Parmesan cheese until nuts are coated.
5. 5 Replace parchment paper on the baking sheet with a fresh piece. Spread coated pine nuts on top, breaking apart any bunches.
6. 6 Return to the oven and bake until cheese is melted, about 10 minutes.

By JAILORMOON

Ingredients

• ✓ water
• soy sauce
• butter
• white sugar
• mushroom

Instructions

1. 1 In a medium saucepan over low heat, mix soy sauce, water and butter. Stir until the butter has melted, then gradually mix in the sugar until it is completely dissolved.
2. 2 Place mushrooms in a slow cooker set to low, and cover with the soy sauce mixture. Cook 8 to 10 hours, stirring approximately every hour. Chill in the refrigerator until serving.

By Doreen

Ingredients

• ✓ water
• ✓ water
• buffalo meat
• taco seasoning mix
• cream cheese
• salsa
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir the ground buffalo until the meat is crumbly, evenly browned, and no longer pink, about 5 minutes. Stir in 1 cup water and taco seasoning. Reduce heat to low and simmer until reduced, about 10 minutes. Remove from heat and set aside.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Place the cream cheese and 1/4 cup water in a microwave-safe glass or ceramic bowl; heat in the microwave, stirring occasionally, until softened and easily spread, 1 to 2 minutes.
4. 4 Spread the cooled buffalo meat on the bottom of a 9-inch round cake pan or baking dish, then spread the cream cheese mixture over the meat. Pour the salsa in an even layer over the cream cheese, and top with the Cheddar cheese.
5. 5 Bake in the preheated oven until the cheese melts and is bubbly, about 15 minutes.

By Erin Eckenrode

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
• mexican rice
• green chile
• butter spread
• flour tortilla
• monterey jack cheese

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Bring water, rice, chiles, and spread to a boil in a medium saucepan. Reduce heat and simmer uncovered, stirring occasionally, until rice is tender, about 10 minutes. Let stand for 10 minutes.
3. 3 Place 5 tortillas on a baking sheet. Top each with rice mixture, sprinkle with cheese, and cover with another tortilla.
4. 4 Cook under the preheated broiler until tortillas are lightly toasted and cheese is melted, turning once.
5. 5 Cut each quesadilla into 4 wedges to serve.

By Allrecipes Member

Ingredients

• ✓ water
• sugar
• vanilla extract
• baking powder
• cinnamon
• red curry powder
• pecan

Instructions

1. 1 Bring water and sugar to a boil in a saucepan over medium-high heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 15 minutes. Lightly oil a baking sheet.
2. 2 Remove the syrup from the stove, then stir in the vanilla extract, baking powder, cinnamon, and curry powder. Add the pecan halves, return the saucepan to the stove, and stir until the pecans are well coated with the sugar mixture. Continue cooking and stirring until the sugar sticks to and hardens on the pecans, about 5 minutes. Spread out onto prepared cookie sheet and allow to cool to room temperature before breaking into individual pieces.

By T Harden

Ingredients

• ✓ water
• egg
• salt
• all-purpose flour
• peanut oil

Instructions

1. 1 Whisk cold water, egg, and salt together in a medium bowl. Add flour in 3 batches, mixing well after each addition. Let stand at room temperature for 15 minutes.
2. 2 Heat a wok over high heat. Remove from the heat and thinly coat with 1 tablespoon peanut oil. Return to the heat and reduce the temperature to low.
3. 3 Pour 1/4 of the egg mixture into the warm wok to make an 8-inch diameter circle. Rotate the wok quickly to spread batter into an even layer. Cook until the bottom is golden brown and the edges begin to curl, 45 to 60 seconds. Carefully remove from the wok and place onto a paper towel with the browned side down. Repeat to make one more wrapper.
4. 4 Rub the wok with remaining 1 tablespoon of peanut oil, then make remaining two wrappers as directed above.
5. 5 When wrappers have cooled completely, cut each one in half to yield eight wrappers.

By Matilda

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