Type what you have

Ingredients

• ✓ salt
• sunflower seed

Instructions

1. 1 Add sunflower seeds to a high-powered blender, such as a Vitamix; secure lid.
2. 2 Select Variable 1, slowly increase speed to Variable 10, then switch to High, according to manufacturer's instructions. Push sunflower seeds into blades with the tamper; blend until sunflower butter develops an oily sheen. Season with salt. Store in an airtight container.

By thedailygourmet

Ingredients

• ✓ salt
• milk
• lemon

Instructions

1. 1 Pour milk into a large pot, then stir in salt. Bring to a boil over medium heat, stirring occasionally to prevent milk from scorching on the bottom of the pot.
2. 2 When milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir in lemon juice. Milk will curdle; you may need to wait 5 to 10 minutes.
3. 3 Line a sieve or colander with a cheesecloth. Pour milk through the cloth to catch the curds. Gather cheesecloth around the cheese and squeeze out as much liquid (whey) as you can. What is left in the cheesecloth is farmer's cheese. Use the whey for another use (some people drink it), or discard. Wrap cheese in plastic or place in an airtight container.

By MLYIN

Ingredients

• ✓ salt
• peanut
• water

Instructions

1. 1 Wash peanuts and place them in a pot. Add salt, then water to cover. Bring water to a boil.
2. 2 Let peanuts boil in water for at least 3 hours.
3. 3 After three hours, take out a peanut and try it – if it’s not soft enough, keep boiling until the desired softness is reached.

By Thelma

Ingredients

• ✓ salt
• red grape tomato
• olive oil

Instructions

1. 1 Preheat an air fryer to 240 degrees F (115 degrees C).
2. 2 Place tomatoes in a small bowl. Add olive oil and salt. Stir until evenly combined. Transfer tomato halves to the air fryer basket, skin-side down.
3. 3 Air fry for 45 minutes. Using a spatula, smash tomato halves and air fry for an additional 30 minutes.
4. 4 Transfer tomatoes to a paper towel-lined plate and let sit for 1 hour. Repeat with remaining tomatoes you are needing to use.

By Soup Loving Nicole

Ingredients

• ✓ salt
• chicken leg quarter
• vegetable oil

Instructions

1. 1 Place chicken skins in a large stockpot. Cover with water. Bring to a boil and cook for 10 minutes. Drain and transfer to a cutting board. Using a sharp knife, scrape off excess fat and cut skin into 1/2-inch wide strips.
2. 2 Place skin on a baking sheet and refrigerate, uncovered, for at least 8 hours.
3. 3 Heat oil in a large stockpot to 350 degrees F (175 degrees C). Lower a handful of skins carefully into the hot oil. Fry until crisp, about 4 minutes. Transfer to a plate lined with paper towels to drain and sprinkle with salt. Repeat with remaining chicken skin.

By Soup Loving Nicole

Ingredients

• ✓ salt
• oil
• plantain

Instructions

1. 1 Place a plate upside-down onto a work surface.
2. 2 Heat oil in a large skillet over medium heat. Lower plantain slices carefully into the hot oil. Fry until slightly browned, 2 to 3 minutes per side. Transfer to the upside-down plate, using a slotted spoon, reserving oil in the skillet. Place a second plate, right-side up, onto plantains. Smash plantain slices by gently pressing top plate into bottom plate.
3. 3 Lower smashed plantains carefully into the hot oil. Fry until browned, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain; sprinkle with salt.

By kat

Ingredients

• ✓ salt
• popcorn
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together unpopped popcorn and oil in a cup or small bowl.
3. 3 Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.
4. 4 Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.
5. 5 Enjoy!

By ACONTORER

Ingredients

• ✓ salt
• white sugar
• water
• pumpkin seed

Instructions

1. 1 Line a baking sheet with parchment paper or a silicone mat.
2. 2 Combine sugar, water, and salt in a saucepan over medium heat. Bring to a boil, stirring constantly, until sugar has dissolved and turned a golden brown color. Immediately add pumpkin seeds and mix well to coat with the caramelized sugar.
3. 3 Spread the very hot pumpkin seed mix thinly onto the prepared baking sheet. Let cool to room temperature. Break or cut into bite-sized pieces. Store in an airtight container in a cool place or in the refrigerator.

By hirtamadl

Ingredients

• ✓ salt
• olive oil
• curly kale
• nutritional yeast

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C).
2. 2 Drizzle olive oil over the kale in a large bowl and sprinkle with the nutritional yeast and salt. Stir with your hands to coat kale.
3. 3 Spread kale onto baking sheets.
4. 4 Bake in preheated oven until kale begins to get slightly crisp; rotate racks and flip the chips, and continue baking until completely crisp, 45 to 60 minutes total. Make sure to keep an eye on them to make sure they don't burn; if you notice certain chips ready much sooner than others, take them out.

By Beyker

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• shortening
• milk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Mix together flour, baking powder, and salt in a bowl. Cut in shortening until mixture has only pea-sized lumps. Add milk; mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet.
3. 3 Bake in the preheated oven until golden brown, 12 to 15 minutes

By Anne

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• vegetable oil
• buttermilk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. 2 In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
3. 3 Roll dough out on a lightly floured surface. Cut dough into biscuits.
4. 4 Bake in preheated oven for 15 minutes, or until golden brown.

By Arvilla

Ingredients

• ✓ salt
• soy sauce
• brown sugar
• black pepper
• salmon fillet

Instructions

1. 1 Mix soy sauce, brown sugar, rock salt, and black pepper together in a saucepan; bring to a boil and cook until sugar and salt are dissolved, 2 to 3 minutes. Remove the saucepan from the heat and cool marinade.
2. 2 Cut salmon into strips, with or without the skin. Pour marinade into a shallow bowl and lay salmon strips into marinade. Refrigerate for 45 minutes.
3. 3 Preheat the oven to 185 degrees F (85 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
4. 4 Lay salmon strips on the wire rack, discarding extra marinade.
5. 5 Place the sheet of salmon in the oven until dehydrated, about 8 hours.

By Dylan Townsend

Ingredients

• ✓ salt
• parchment paper
• russet potato
• canola oil

Instructions

1. 1 Gather all ingredients.
2. 2 Fold a piece of parchment paper into eighths, paper airplane-style. Place the tip of the folded parchment in the center of a microwave-safe plate and measure the radius; cut remaining parchment off and unfold into a circle to fit the plate.
3. 3 Slice potato thinly using a mandolin and transfer to a bowl of cold water; rinse off as much starch as possible. Transfer potato slices to a clean kitchen towel to dry; blot tops as well to ensure they are as dry as possible.
4. 4 Brush some oil over the parchment paper. Working in batches, place as many potato slices on the oiled parchment that will fit; brush tops of slices with more oil.
5. 5 Cook in a microwave for 3 ½ minutes. Flip and continue to cook until browned and stiff, about 4 minutes more, checking the appearance often to make sure they don't burn.
6. 6 Transfer chips to a cold plate and season with salt. Let cool before serving. Continue with remaining potato slices.

By John Mitzewich

Ingredients

• ✓ salt
• butternut squash seed
• hard squash seed
• olive oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. 2 After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat seeds dry, and place in a small bowl; stir in olive oil and salt until evenly coated.
3. 3 Spread seeds in an even layer on the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 minutes, or until seeds start to pop. Remove from the oven; cool on the baking sheet before serving.

By Blancheskid

Ingredients

• ✓ salt
• vegetable oil
• cucumber
• cornmeal

Instructions

1. 1 Heat the vegetable oil in a large heavy skillet over medium high heat. Line a plate with a paper towel; set aside.
2. 2 Roll the cucumber slices in the cornmeal. Fry the slices in the hot oil, a few at a time, until golden brown, about 2 minutes per side. Transfer the cucumbers to the prepared plate; sprinkle with salt to serve.

By Carmen

Ingredients

• ✓ salt
• cornbread mix
• black pepper
• yellow squash
• olive oil

Instructions

1. 1 Place cornbread mix in a 1-gallon resealable bag; season with salt and black pepper. Add squash, seal the bag, and shake until evenly coated. Remove squash from the bag and shake off any excess cornmeal.
2. 2 Heat about 1/4 inch of olive oil in a large skillet over medium heat.
3. 3 Working in batches, fry squash until the center is cooked and the edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Stacy Hogan Gaddy

Ingredients

• ✓ salt
• egg
• all-purpose flour
• canola oil

Instructions

1. 1 Place eggs in a large mixing bowl, and beat until frothy. Gradually beat in the flour and salt to make a soft dough. Roll out the dough to be fairly thin, about 1/8 inch, and cut into 2-inch by 5-inch strips. Cut a slit down the center of each strip, and twist so one end slides through the slit and makes a loop.
2. 2 Heat 1 ½ inches of oil in a deep skillet (or use a deep-fat fryer) to 375 degrees F (190 degrees C).
3. 3 Cook dough in small batches in preheated oil until golden brown. Drain on paper towels. Serve warm or at room temperature.

By amy

Ingredients

• ✓ salt
• mozzarella cheese
• almond flour
• garlic powder
• egg yolk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine mozzarella cheese, almond flour, garlic powder, and salt in a microwave-safe bowl. Heat in the microwave for 30 seconds.
3. 3 Use your hands to knead mozzarella dough until fully mixed. Add egg yolk and continue kneading until completely blended into dough.
4. 4 Lay a piece of parchment paper on a flat surface and place dough on top. Place a second piece of parchment paper on top of dough. Press down on dough with your hands until ready for a rolling pin.
5. 5 Roll into a very thin rectangle with even sides. Gently poke holes in dough using a fork to prevent it from bubbling while baking. Cut dough into 1-inch squares with a knife.
6. 6 Lay squares on the prepared baking sheet, leaving a little space between them
7. 7 Bake in the preheated oven for 5 to 6 minutes. Remove the baking sheet from the oven and turn crackers over. Continue baking until lightly browned and crisp, about 2 more minutes. Watch them closely to prevent burning.

By Linda Nofsinger

Ingredients

• ✓ salt
• rutabaga
• olive oil
• rosemary
• garlic

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine rutabaga spears with oil, minced rosemary, garlic, and salt. Toss until evenly coated.
3. 3 Lay rutabaga spears onto a baking sheet, leaving space between for even crisping. Bake until rutabaga fries are cooked through and crisped on the outside, about 30 minutes.

By Kittycat

Ingredients

• ✓ salt
• baking soda
• self-rising flour
• plain greek yogurt
• butter

Instructions

1. 1 Bring 6 cups of water to a low boil in a large pot. Add baking soda.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
3. 3 Mix 1 cup flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
4. 4 Cut the dough into 4 equal pieces. Roll each segment into a long, thin rope, 22 to 24 inches in length. Twist the rope into a pretzel shape by taking the two ends, twisting them around each other, then securing both ends side-by-side onto the center portion of the rope.
5. 5 One by one, carefully drop each pretzel into the water and boil until the pretzel floats to the top, 2 to 3 minutes. Drain on paper towels or a cooling rack.
6. 6 Transfer to the prepared baking sheet.
7. 7 Bake in the preheated oven for 20 minutes. Remove from the oven and increase the oven's temperature to 425 degrees F (220 degrees C). Brush the pretzels with some of the melted butter; continue to bake until golden brown, 4 to 5 minutes more. Brush with remaining butter and top with coarse salt.

By Annie Campbell

Ingredients

• ✓ salt
• water
• active dry yeast
• vegetable oil
• white sugar
• bread flour

Instructions

1. 1 In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
2. 2 Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
3. 3 Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
4. 4 Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

By Marilyn VanDoren Sim

Ingredients

• ✓ salt
• durum wheat flour
• water
• vegetable oil

Instructions

1. 1 Stir flour, water, oil, and salt together in a medium bowl until well combined and pulling away from the sides. Turn dough out onto a well-floured surface and knead until smooth and pliable, about 10 minutes.
2. 2 Divide dough into 12 equal pieces. Form each piece into a round. Working with one round at a time while all others are covered with a damp cloth, flatten with the palm of your hand, then use a rolling pin to roll into 6- to 8-inch diameter circle.
3. 3 Heat a dry skillet or tava over medium-high heat. Cook one roti at a time in the hot skillet until golden with some darker brown spots, about 1 minute per side, As it cooks, roll the next roti. Serve warm.

By MARBALET

Ingredients

• ✓ salt
• active dry yeast
• water
• white sugar
• vegetable oil
• all-purpose flour

Instructions

1. 1 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Lightly grease two baking sheets.
2. 2 In a large bowl, combine the yeast mixture with the sugar, salt, oil and 1 cup of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Preheat oven to 325 degrees F (165 degrees C). Divide the dough into twelve equal pieces and form into rounds. Place the rounds on prepared baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
5. 5 Bake in preheated oven for 20 to 25 minutes, or until golden brown. Place on a wire rack to cool.

By Sandy

Ingredients

• ✓ salt
• all-purpose flour
• milk
• egg

Instructions

1. 1 In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
2. 2 Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
3. 3 Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
4. 4 After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
5. 5 Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

By Sally

Ingredients

• ✓ salt
• white sugar
• watermelon rind
• water
• white sugar
• lemongrass

Instructions

1. 1 Line a baking sheet with parchment paper and sprinkle 1/4 cup sugar all over the parchment.
2. 2 Place watermelon rind in a saucepan and cover with water; bring to a boil, reduce heat to medium, and simmer until slightly softened, about 5 minutes. Drain, rinse, rinse saucepan, and return watermelon to saucepan.
3. 3 Stir salt and enough water to cover into watermelon rind in the saucepan. Bring to a boil, reduce heat to medium, and simmer until softened, about 10 minutes. Drain, rinse, rinse saucepan, and transfer watermelon to a bowl.
4. 4 Combine 1/2 cup water, 1/2 cup white sugar, and lemongrass in the same saucepan; bring to a boil, add watermelon rind, and stir to coat. Reduce heat to medium-low and simmer, stirring occasionally, until most of the liquid evaporates, about 30 minutes. Continue simmering, stirring constantly, until remaining liquid evaporates and watermelon rind has a gumdrop-like consistency, about 30 minutes more.
5. 5 Transfer watermelon rind to prepared baking sheet and roll to coat with sugar. Store in an airtight container.

By sueb

Ingredients

• ✓ salt
• kale
• olive oil
• sriracha hot sauce
• lime juice

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Wash kale; remove and discard ribs. Dry leaves thoroughly, using a salad spinner if available, making sure no moisture remains. Tear leaves into 2- to 3-inch pieces.
3. 3 Whisk olive oil, Sriracha, lime juice, and salt together in a large bowl. Add kale; toss to coat.
4. 4 Divide kale between the prepared baking sheets, making sure no pieces overlap.
5. 5 Bake in the preheated oven for 15 minutes, flip any pieces getting too browned on the bottom; continue baking until kale is crisp, about 15 minute more. Cool kale chips before serving, 3 to 4 minutes.

By France Cevallos

Ingredients

• ✓ salt
• potato
• butter
• whipping cream
• all-purpose flour

Instructions

1. 1 Place potatoes and salt into a pot and fill with enough water to cover. Bring to a boil and cook until potatoes can be easily pierced with a fork. Drain and transfer to a large bowl. Measure in the butter and cream and mash until completely smooth. Cover and refrigerate overnight.
2. 2 Use your hands to shape the potato mixture into four even logs about 6 inches long. Cut each log into 4 or 5 pieces. Using just enough flour to keep the dough from sticking, roll out each portion as thinly as possible. Flip the dough over frequently and add more flour as needed. Adding too much flour can make the lefse tough so be careful.
3. 3 Heat a lefse grill or griddle over medium heat. Cook one at a time until the lefse are golden brown with darker brown bubbles on each side, flipping over once. Use a flat lefse turner if you have one. Stack finished lefse on a plate or tray and cover with a tea towel to keep them from drying out. Once the lefse are completely cool, wrap in plastic to keep it moist.

By heartymncook

Ingredients

• ✓ salt
• cashew
• olive oil
• lemon pepper seasoning
• garlic powder

Instructions

1. 1 Place raw cashews in a bowl. Add olive oil and toss to coat. Sprinkle with lemon pepper seasoning, garlic powder, and salt; toss to coat again.
2. 2 Preheat an air fryer to 330 degrees F (165 degrees C).
3. 3 Spread out seasoned cashews in the basket of the air fryer.
4. 4 Cook for 3 minutes. Shake the basket and cook until golden brown, about 4 more minutes.
5. 5 Transfer cashews to a paper towel lined plate and let cool completely. Store leftovers in an air-tight container.

By Soup Loving Nicole

Ingredients

• ✓ salt
• coconut oil
• popcorn kernel
• honey
• ground cinnamon

Instructions

1. 1 Heat coconut oil in a large pot over high heat. Drop 3 popcorn kernels into hot oil and place a lid on the pot; cook until 1 kernel has popped. Remove the lid and pour in remaining popcorn. Return the lid to the pot and cook popcorn, shaking the pot back and forth over the burner, until there are 1 to 2 seconds between pops, about 5 minutes.
2. 2 Quickly transfer popcorn to a large bowl; evenly drizzle honey over popcorn. Add salt and cinnamon; toss popcorn with your hands to coat evenly.

By halfnotes

Ingredients

• ✓ salt
• walnut
• date
• coconut
• sesame oil
• vanilla extract

Instructions

1. 1 Process walnuts, dates, coconut, sesame oil, sea salt, and vanilla extract together in a food processor until combined. Roll date mixture into bite-size balls; refrigerate until firm, about 1 hour.

By Katyadan