Type what you have

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
• ground turkey
• onion
• clove
• sage
• cinnamon
• gelatin

Instructions

1. 1 Place ground turkey, 1 cup water, onion, cloves, sage, and cinnamon in a saucepan. Bring turkey mixture to a boil, reduce heat, and simmer 45 minutes, mashing ingredients occasionally with a spatula while cooking; remove from heat.
2. 2 Stir gelatin into remaining 1/2 cup water; stir gelatin mixture into turkey mixture. Transfer to a small container; refrigerate until cool, about 1 hour.

By grandmacupcake

Ingredients

• ✓ water
• egg
• puff pastry
• apricot preserves
• cranberry
• almond
• brie cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk egg and water together to make egg wash.
3. 3 Roll out puff pastry gently to a 14-inch square. Trim corners with a knife or pizza cutter to make a circle. Spread apricot preserves over the pastry, leaving a 1-inch margin around the edge. Sprinkle cranberries and almonds over the pastry, and place Brie cheese in the center.
4. 4 Brush the edges of the pastry with some of the egg wash. Fold top and bottom of pastry over the dough; trim 2 inches off each edge. Fold remaining pastry on top to cover the Brie cheese completely. Press the seams with your fingers to seal. Remove any excess apricot preserves that leaks out.
5. 5 Transfer wrapped cheese, seam-side down, to baking sheet. Brush top with egg wash.
6. 6 Bake in the preheated oven until top is golden brown, about 20 minutes. Let stand before serving, about 30 minutes.

By Mrs Sarah

Ingredients

• ✓ water
• butter
• salt
• all-purpose flour
• all-purpose flour
• egg
• gruyere cheese
• deli ham

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine water, butter, and salt in a saucepan and bring to a boil. As soon as the mixture boils, remove from heat and pour in 1 cup plus 2 tablespoons flour in a single motion. Mix thoroughly with a wooden spoon until well combined. Stir in eggs, 1 at a time, beating well after each addition, until a smooth, sticky paste forms. Mix Gruyere cheese and ham into the dough until well combined.
3. 3 Drop large tablespoonfuls of dough onto the prepared baking sheet, leaving ample space between each dollop, as gougeres will rise during baking.
4. 4 Bake in the preheated oven until golden brown and puffed up, about 20 minutes. Transfer gougeres to a plate and allow to cool.

By Allrecipes Member

Ingredients

• ✓ water
• butter
• salt
• flour
• egg
• thyme
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
2. 2 Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes.
3. 3 Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese.
4. 4 Bake in the preheated oven until golden and puffed, 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ water
• salt
• salmon fillet
• salmon
• green onion
• parsley
• tarragon
• butter
• mayonnaise
• mustard
• lemon juice
• black pepper

Instructions

1. 1 Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon.
2. 2 Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined.
3. 3 Cover and chill 3 hours. Serve with toasted baguette slices or crackers.

By kimnantes

Ingredients

• ✓ water
• fig
• olive oil
• balsamic vinegar
• rosemary
• thyme
• cayenne pepper
• kalamata olive
• garlic
• salt
• pepper
• walnut
• cream cheese

Instructions

1. 1 Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
2. 2 Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

By Anne

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
• 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
• 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
• 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

Ingredients

• ✓ water
• whole wheat flour
• active dry yeast
• all-purpose flour
• salt

Instructions

1. 1 Stir water, flour, and yeast together in the bowl of a stand mixer until moistened. Mix in 1 cup flour and salt. Gradually mix in remaining 2 cups flour with a dough hook attachment until dough comes together.
2. 2 Knead dough until elastic, 8 to 10 minutes. Add more flour or water, if needed, to keep dough from getting sticky or too stiff. Cover and let rise in a warm place until doubled in size, about 1 hour.
3. 3 Punch down dough and roll into a long log; cut into 30 small walnut-sized pieces. Roll each piece into a ball. Cover with a damp kitchen towel and let rest for 30 minutes.
4. 4 Place an ungreased baking sheet on the center rack of the oven; preheat to 500 degrees F (260 degrees C).
5. 5 Roll each ball into a circle about 8 inches in diameter; dough should be paper thin and almost translucent. (If dough is too thick, it will bubble up like pita bread.)
6. 6 Pull out the oven shelf and place as many crackers onto the hot baking sheet as possible. Close the oven and bake until lightly browned on top with small bubbles, about 3 minutes.
7. 7 Remove crackers from the oven and transfer to a wire rack to cool.
8. 8 Repeat Steps 5 to 7 to bake remaining batches, adjusting dough thickness as necessary.

By Betty McCommon