Type what you have

Ingredients

• ✓ water
• vegetable oil
• chickpea flour
• salt
• cayenne pepper
• cumin seed
• baking powder
• potato

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. Stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency.
3. 3 Dip potato slices in batter until well-coated.
4. 4 Working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. Transfer potatoes to a paper-towel lined plate to drain.

By DarkAngel

Ingredients

• ✓ water
• apple
• tomato
• onion
• malt vinegar
• white sugar
• sultana raisin
• curry powder
• salt
• mustard seed
• cayenne pepper
• garlic

Instructions

1. 1 Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook until apples are tender, stirring occasionally, about 25 minutes. Add more water as necessary to keep apples simmering.
2. 2 Add tomatoes, onions, vinegar, sugar, raisins, curry, salt, mustard seeds, cayenne, and garlic to the saucepan. Stir until sugar dissolves.
3. 3 Bring mixture to a boil. Reduce heat, and simmer until very thick, stirring occasionally, about 3 hours. Remove and discard mustard seed. Seal chutney in sterile containers.

By cheap chef

Ingredients

• ✓ water
• cauliflower
• chickpea flour
• potato
• red onion
• salt
• garlic
• curry powder
• coriander
• cayenne pepper
• cumin
• cooking spray

Instructions

1. 1 Mix together cauliflower, chickpea flour, potatoes, water, red onion, salt, garlic, curry powder, coriander, cayenne pepper, and cumin in a large bowl until well combined. Set batter aside to rest for 10 minutes.
2. 2 Preheat the air fryer to 350 degrees F (175 degrees C). Grease the basket of the air fryer with cooking spray.
3. 3 Spoon 2 tablespoons batter into the prepared basket and flatten. Repeat this as many times as the basket space allows without the pakoras touching. Mist the top of each pakora with cooking spray.
4. 4 Cook in the preheated air fryer for 8 minutes. Flip and cook for 8 more minutes. Transfer pakoras to a paper towel-lined plate. Repeat steps 3 and 4 with remaining batter.

By Soup Loving Nicole

Ingredients

• ✓ water
• red onion
• yellow onion
• salt
• jalapeno pepper
• garlic
• coriander
• chili powder
• turmeric
• cumin
• chickpea flour
• cooking spray

Instructions

1. 1 Mix red onion, yellow onion, salt, jalapeno, garlic, coriander, chili powder, turmeric, and cumin in a large bowl. Stir until evenly combined. Add chickpea flour and water. Stir to combine into a thick batter. Add more water if necessary. Let mixture rest for 10 minutes.
2. 2 Preheat air fryer to 350 degrees F (175 degrees C).
3. 3 Spray the air fryer basket with nonstick cooking spray. Spoon 2 tablespoons of batter into the basket and flatten. Repeat as many times as your basket allows without the bhajis touching.
4. 4 Cook in the preheated air fryer for 6 minutes. Mist the tops of each bhaji with cooking spray. Flip and cook 6 additional minutes. Transfer to a paper towel-lined plate. Repeat with remaining batter.

By Soup Loving Nicole

Ingredients

• ✓ water
• green chile pepper
• garlic
• ginger
• salt
• turmeric
• vegetable oil
• potato
• chickpea flour
• salt
• turmeric
• mustard oil
• vegetable oil

Instructions

1. 1 Combine the chiles, garlic, ginger, 1 teaspoon salt, 1/8 teaspoon turmeric, and 2 teaspoons vegetable oil in a food processor or mortar and pestle and process into a fine paste. (Add a tablespoon of water if you need more liquid.) Set aside.
2. 2 Place the potatoes in a saucepan with the water and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook the potatoes until they're soft and easily pierced with a fork, about 15 minutes. Reserve the cooking water.
3. 3 Mash the potatoes while they're still warm, using some of the cooking water to get a smooth consistency. Mix in 1 tablespoon green chile paste, chickpea flour, 2 1/2 teaspoons salt, 1 teaspoon turmeric, and mustard oil. Add enough reserved potato-cooking water as needed to make a soft dough. Taste the dough for heat level and seasoning (the dough will taste raw, but should be salty and spicy; the flavors will mellow slightly during cooking). Add more salt and chile paste if desired.
4. 4 Heat the cooking oil in a deep pan over medium-high heat. Use a potato ricer (or sev machine, if you have one) to press noodles into the oil. Fry until golden brown and crisp, about two minutes. Use a skimmer or slotted spoon to transfer the noodles to a paper towel-lined bowl. Repeat until all noodles are fried. Store in an airtight container for up to two weeks.

By Doughgirl8

Ingredients

• ✓ water
• lime
• cilantro
• mint
• purple potato
• green onion
• red onion
• red bell pepper
• jalapeno pepper
• potato chip
• sugar
• hot sauce
• cumin
• garam masala
• tamarind paste
• lime
• greek yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine yogurt, lime juice, tamarind paste, garam masala, cumin, hot sauce, and sugar in a bowl with a whisk until combined. Taste and adjust as needed; mix in water as needed to reach desired consistency.
3. 3 Layer chips, jalapeno, bell pepper, red and green onions, potatoes, mint, cilantro, and yogurt sauce as desired for individual portions, or this can be served salad bar-style and everyone can make their own plate.
4. 4 Squeeze lime juice from halves over top and enjoy!

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
• 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
• 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

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