Type what you have

Ingredients

• ✓ water
• all-purpose flour
• white sugar
• anise seed
• active dry yeast
• milk
• egg
• butter

Instructions

1. 1 Combine flour, sugar, and anise seeds in a very large bowl; create a well in the center.
2. 2 Combine warm water and yeast in a separate bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
3. 3 Beat warm milk, eggs, and butter together in a bowl; stir into yeast mixture. Add milk mixture to well in flour mixture; knead using your hands until dough and your hands are no longer sticky. Cover dough with a clean cotton cloth and let rise, 8 hours to overnight.
4. 4 Grease and flour 6 loaf pans.
5. 5 Punch down dough; divide into 6 portions. Shape into balls; place each in a prepared pan. Cover pans and let rise for 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until bread is cooked through, 45 to 50 minutes.

By Lindsey Elizabeth

Ingredients

• ✓ water
• butter
• egg
• vanilla extract
• bread flour
• white sugar
• milk powder
• salt
• yeast
• mixed fruit

Instructions

1. 1 Place all of the ingredients except for the mixed fruit into the pan of your bread machine in order directed by manufacturer. Select Sweet or Basic/White bread cycle, and use the Medium or Light crust color. Do not use the delay cycles. Add the fruit 5 to 10 minutes before the last kneading cycle ends, or when the raisin or nut signal starts.

By Sandra Chan

Ingredients

• ✓ water
• butter
• salt
• all-purpose flour
• anise liqueur
• white sugar
• grappa
• lemon zest
• egg
• lard

Instructions

1. 1 Combine water, butter, and salt in a saucepan; bring to a boil. Remove from heat; stir in flour until well mixed. Return saucepan to medium heat; cook and stir until dough starts to pull away from the sides of the saucepan, 3 to 5 minutes.
2. 2 Remove saucepan from heat and stir anise-flavored liqueur, sugar, grappa, and lemon zest into dough. Cool dough to room temperature, at least 30 minutes.
3. 3 Beat egg yolks into the cooled dough until well mixed. Cover bowl with a clean towel and let rest for 3 hours.
4. 4 Beat egg whites in a bowl until stiff peaks form; gently fold into the dough until no white streaks remain.
5. 5 Heat lard in a heavy saucepan over medium heat or in a deep fryer. Form dough into balls the size of golf balls; fry in the hot lard in batches, until doughnuts are lightly browned and cooked through, 4 to 5 minutes.

By Giulia

Ingredients

• ✓ water
• bacon
• potato
• garlic
• red pepper flakes
• salt
• black pepper
• swiss chard
• egg
• parmesan cheese

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
3. 3 Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
4. 4 Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
5. 5 Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
6. 6 Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

By John Mitzewich

Ingredients

• ✓ water
• olive oil
• garlic
• black olive
• caper
• anchovy
• tomato passata
• parsley
• salt
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes.
3. 3 Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.
4. 4 Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.

By linacavezza

Ingredients

• ✓ water
• egg
• milk
• butter
• potato
• ham
• onion
• garlic
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source; preheat the broiler.
2. 2 Beat eggs and milk in a bowl; set aside.
3. 3 Melt butter in a large, oven-proof skillet over medium heat; cook and stir potatoes, ham, onion, and garlic in melted butter until potatoes are tender, about 15 minutes. Add water if vegetables become dry. Season with salt and pepper.
4. 4 Pour egg mixture over vegetable mixture. Cook, without stirring, until eggs are slightly browned on the bottom.
5. 5 Broil in the preheated oven until eggs are nearly set, about 5 minutes. Sprinkle Cheddar cheese over eggs and continue broiling until frittata is completely set and cheese is melted, about 5 minutes more.

By CHERIEO1

Ingredients

• ✓ water
• bread flour
• sugar
• white sugar
• romano cheese
• cinnamon
• salt
• active dry yeast
• orange
• butter
• egg
• vanilla extract

Instructions

1. 1 Combine 5 cups flour, 1 cup plus 2 tablespoons sugar, Romano cheese, cinnamon, and salt in a large bowl; stir well and set aside.
2. 2 Stir warm water and yeast together in a small bowl. Set aside until dissolved and bubbly, 5 to 10 minutes.
3. 3 Zest and juice orange into a large bowl. Stir in melted butter, eggs, and vanilla extract until well combined. Stir in yeast mixture. Add flour mixture gradually, stirring as you go.
4. 4 Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, adding up to 1 extra cup of flour as needed to keep dough manageable. Transfer to an oiled bowl, cover, and let rise until almost doubled in size, about 30 to 60 minutes.
5. 5 Punch dough down, cover and let rise again until almost doubled in size, 30 to 60 minutes.
6. 6 Preheat the oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans.
7. 7 Cut dough into 2 equal pieces and shape into loaves. Place in the prepared pans, cover, and let rise again until almost doubled in size, 30 to 60 minutes.
8. 8 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and let cook on a wire rack.

By Baritone Bob

Ingredients

• ✓ water
• ✓ water
• pearl sugar
• egg
• panettone form
• butter
• salt
• instant yeast
• white sugar
• bread flour
• egg
• saffron
• milk
• candied lemon peel
• candied orange peel
• cointreau
• raisin
• instant yeast
• all-purpose flour

Instructions

1. 1 Prepare the sponge the night before you mix the dough: Mix 1.5 cups all-purpose flour with 1/8 teaspoon yeast in a bowl. Add 2/3 cup cool water. Cover with plastic wrap and let sponge stand at room temperature 8 hours to overnight.
2. 2 Toss raisins with Cointreau in a bowl. Mix orange and lemon peel in with raisins and add an extra tablespoon of Cointreau and let them soften, if they are on the hard side. Cover with plastic wrap and let stand 8 hours to overnight.
3. 3 Pour milk into a saucepan and crumble in saffron threads; heat just to a simmer. Transfer to the bowl of a stand mixer, taking care to get all of the saffron bits into the bowl. Let cool to just barely warm (110 degrees F) or room temperature.
4. 4 Transfer sponge to a mixing bowl, breaking up slightly with a spoon. Mix in eggs, stirring a few times by hand. Add 2 1/3 cups bread flour, sugar, 2 1/4 teaspoons yeast, and salt. Mix with the paddle attachment on low speed for about 5 minutes, stopping to scrape down sides of bowl occasionally; the dough will be very loose.
5. 5 Switch to the dough hook attachment and increase speed to medium. Add butter, one piece at a time, mixing until each piece is fully incorporated. Increase to high speed for 1 minute if the mixer can handle it; the dough should be climbing the dough hook and starting to clear the sides of the bowl. Add soaked raisins, orange peel, and lemon peel. Mix on low speed for 2 minutes; the fruit may not be fully dispersed.
6. 6 Transfer dough to a greased bowl. Flop the dough over itself a couple of times (it's a little too wet to fold), cover the bowl with plastic wrap, and let rise for 60 minutes.
7. 7 Fold dough a few times to release gas and mix in fruit. Cover again with plastic wrap and refrigerate for 4 hours or overnight.
8. 8 Turn the dough onto a floured work space. Divide in half and shape into 2 balls. Place each ball seam-side down in a 6" paper panettone form and set on a baking sheet. Beat egg with water, and brush egg wash onto each loaf. Cover panettone forms loosely with plastic wrap and let rise until doubled, about 90 minutes.
9. 9 Preheat the oven to 400 degrees F (200 degrees C).
10. 10 Brush loaves with egg wash again and sprinkle pearl sugar on top.
11. 11 Place baking sheet in the hot oven, immediately reducing the temperature to 375 degrees F (190 degrees C). Bake for 20 minutes, then rotate the baking sheet and bake for an additional 10 minutes.
12. 12 Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a tester inserted in the center of each loaf comes out clean, about 20 minutes more. Cool completely on a wire rack before slicing.

By FrancesC

Ingredients

• ✓ water
• steel-cut oat

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water and oats in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Oats will thicken as they cool.

By MoMosGoGo

Ingredients

• ✓ water
• white vinegar
• egg

Instructions

1. 1 Pour water into a microwave-safe cup or bowl; add vinegar. Cracks eggs into the cup.
2. 2 Cook eggs in the microwave for 1 minute 20 seconds. Drain.

By Bob Duchesneau

Ingredients

• ✓ water
• white sugar
• blueberry

Instructions

1. 1 Stir water, sugar, and blueberries together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the berries begin to pop and the syrup thickens, about 10 minutes.

By advburgh

Ingredients

• ✓ water
• ✓ water
• white sugar
• orange pekoe tea
• lemonade concentrate

Instructions

1. 1 Bring 5 cups of water and the sugar to a boil in a saucepan, then remove from the heat and add the tea bags. Allow tea to steep while you mix the lemonade concentrate and remaining water in a large pitcher. Pour the tea mixture into the lemonade, discarding tea bags. Stir and refrigerate until cold before serving.

By Aredendra

Ingredients

• ✓ water
• ✓ water
• tomato paste
• lemon juice
• white sugar
• salt

Instructions

1. 1 Blend 2 cups water, tomato paste, lemon juice, sugar, and salt together in a blender until smooth; pour into a 1/2 gallon container. Stir 3 cups water into mixture. Refrigerate until thickened, about 1 hour. Add 1 more cup water if juice is too thick.

By MTARARAT

Ingredients

• ✓ water
• sugar
• blackberry jam

Instructions

1. 1 Combine water and sugar in a saucepan; cook and stir over medium heat until sugar dissolves. Stir in blackberry jam; cook and stir until smooth. Cool.
2. 2 Transfer syrup to a resealable container. Refrigerate until ready to use.

By SHORECOOK

Ingredients

• ✓ water
• garlic
• paprika
• bacon

Instructions

1. 1 In a large skillet, stir together the water, garlic, and paprika. Separate the bacon slices, and place in the skillet. Turn the heat to high. The water will evaporate leaving the bacon coated with the garlic and paprika. Reduce the heat to medium-high, and continue to fry to your desired crispness, turning as needed.

By WHATS HIS FACE

Ingredients

• ✓ water
• cornmeal
• salt

Instructions

1. 1 Mix together water, cornmeal, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, 5 to 7 minutes.

By NANCYELLEN

Ingredients

• ✓ water
• instant oatmeal
• peanut butter
• banana

Instructions

1. 1 Combine water and oatmeal in a microwave-safe bowl. Microwave on high for 60 to 75 seconds. Remove from microwave, stir, and let sit for about 30 seconds.
2. 2 Add peanut butter to the hot oatmeal and stir until completely mixed. Top with banana slices.

By Crysania

Ingredients

• ✓ water
• masa harina
• kosher salt

Instructions

1. 1 Add masa harina to a large bowl; add water and salt. Stir with your fingers until dough starts to pull together.
2. 2 Knead for a few minutes until smooth and texture resembles modeling clay or putty. Add more water if dough is too dry and more flour if too wet.
3. 3 Place a damp towel over dough to keep it from drying out. Let rest for 20 to 30 minutes.
4. 4 Cut a resealable plastic bag into 2 rounds the same size as your tortilla press; set aside. Place a clean kitchen towel over a pie dish for cooked tortillas; set aside
5. 5 Place 1 plastic round on bottom of the tortilla press. Pull off a little piece of dough, enough to roll into a 1 1/2-inch, about 1-ounce ball. Place dough ball in center of plastic round and press down lightly; cover dough with remaining plastic round.
6. 6 Fold tortilla press over, applying pressure to lever arm until tortilla flattens to desired thickness.
7. 7 Open tortilla press; peel off top plastic round. Align your index finger on edge of bottom plastic round at edge of tortilla; flip it over into your other hand using your index finger. Carefully peel off plastic.
8. 8 Gently slide tortilla, with your palm up, into a hot, dry skillet over medium- to medium-high heat. Cook 1 side for 30 to 45 seconds; flip and cook other side for 1 minute. Flip and press once or twice with a spatula until tortilla puffs up slightly; cook for 30 seconds. Flip and cook 5 to 10 seconds.
9. 9 Quickly transfer tortilla to the prepared pie dish; fold towel over to keep warm. Repeat pressing and cooking with the remaining dough, stacking and wrapping tortillas.
10. 10 Leave tortilla stack wrapped until soft and supple, at least 15 minutes.

By John Mitzewich

Ingredients

• ✓ water
• plum
• sugar

Instructions

1. 1 Place plums in a large stockpot; add enough water to cover bottom of the pot. Cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Cool at room temperature for 2 hours.
2. 2 Return stockpot to the stovetop over low heat; gently cook plums for 2 to 3 hours more. Cool at room temperature, 8 hours to overnight.
3. 3 Return stockpot to the stovetop over low heat; gently cook plums for 2 to 3 hours more. Cool at room temperature, 2 hours.
4. 4 Bring plums to a boil; add sugar. Reduce heat; simmer until thickened, about 15 minutes.
5. 5 Meanwhile, inspect 4 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until plum butter is ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack plum butter into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 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.
8. 8 Remove jars from the stockpot; rest, several inches apart, until cooled. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By 1-800-FLOWERS

Ingredients

• ✓ water
• self-rising flour
• butter

Instructions

1. 1 Place self-rising flour and cold water in the bowl of a stand mixer. Using dough hook attachment, knead to form a soft, slightly elastic but not too sticky dough, about 2 minutes. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
2. 2 Place chilled dough on a floured surface and roll out to a 1/2-inch thick rectangle using just enough flour to keep it from sticking. Grate about 4 tablespoons of frozen butter onto the surface of the dough to within about 1/2 inch of the edge. Lightly flour a sheet of plastic wrap. Spread the plastic wrap, floured side down, onto the butter and gently press the butter into the dough. Carefully remove the plastic wrap.
3. 3 Fold 1/3 of the dough over the middle third; then fold the other 1/3 over the middle into a tri-fold with 2 layers of butter. Roll dough again into a rectangle, brush off excess flour, and create another tri-fold. Roll again to about a 1-inch thickness. Wrap dough in plastic wrap and refrigerate for another 30 minutes.
4. 4 Place chilled dough on a floured surface, roll into a rectangle, and make another tri-fold. Roll back out into a 1/2-inch thick rectangle. Grate about 3 tablespoons butter onto the surface of the dough. Cover with floured plastic wrap and press butter into dough. Remove plastic wrap. Give dough another tri-fold and press layers together. Roll out dough and fold in half. Roll out again and fold in half. Roll out dough one more time.
5. 5 Wrap dough in plastic wrap and chill until ready to use.

By John Mitzewich

Ingredients

• ✓ water
• vinegar
• food coloring
• egg

Instructions

1. 1 Pour 1 cup water into a 6-quart multi-functional pressure cooker (such as Instant Pot) and place a trivet inside.
2. 2 Set out 4 wide-mouth pint-sized canning jars and place 2 tablespoons vinegar into each one. Add 10 drops of food coloring of desired colors into each jar. Carefully place 2 eggs into each jar and fill with water. Set jars on the trivet.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid.
5. 5 Use tongs to remove the canning jars and drain water carefully. Transfer eggs to an ice bath and let rest for 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ water
• steel-cut oat
• peanut butter
• maple syrup
• brown sugar

Instructions

1. 1 Bring water to a boil in a saucepan, stir steel cut oats into water, and reduce heat to medium-low. Cover and cook until oats are tender, 5 to 7 minutes, stirring occasionally. Remove from heat and let stand 1 minute.
2. 2 Stir peanut butter, maple syrup, and brown sugar into oats.

By Gary Barnett

Ingredients

• ✓ water
• blueberry
• strawberry
• ginger
• agave nectar

Instructions

1. 1 Blend water, blueberries, strawberries, ginger, and agave nectar together in a blender until thick and smooth.

By awakenedone

Ingredients

• ✓ water
• soy milk
• green tea powder
• white sugar

Instructions

1. 1 In a small saucepan, combine the soy milk, water, green tea powder and sugar. Warm over medium heat while whisking until hot and foamy. Pour into mugs and enjoy.

By hen

Ingredients

• ✓ water
• baking mix
• cheddar cheese
• pesto

Instructions

1. 1 Heat a greased griddle until drops of water sprinkled on it evaporate noisily.
2. 2 Stir baking mix, water, Cheddar cheese, and pesto together in a bowl to form a batter; adjust amount of baking mix and water according to your preference.
3. 3 Pour 1/4 cup batter onto the griddle. Cook until bubbles begin to form on top, 2 to 3 minutes; turn and cook second side to a golden brown color, another 2 to 3 minutes. Repeat until all batter is used.

By pfchungs

Ingredients

• ✓ water
• oat
• brown sugar
• maple syrup

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a small pot. Add oats and cook, stirring, for 1 minute.
3. 3 Remove from heat and stir in brown sugar and maple syrup. Let sit until desired thickness is reached, 2 to 3 minutes.

By Brandy Despang

Ingredients

• ✓ water
• rolled oat
• salt
• brown sugar
• banana
• semisweet chocolate chip

Instructions

1. 1 In a saucepan, combine water, oats and salt. Simmer 5 minutes uncovered, stirring occasionally. Remove from heat, cover, and let stand 3 minutes. Stir in brown sugar, banana and chocolate chips.

By Glitzy Star

Ingredients

• ✓ water
• cornmeal
• salt
• butter

Instructions

1. 1 Lightly grease a 9x5-inch loaf pan; set aside
2. 2 Heat water in a medium saucepan to a boil; reduce heat to medium. Stir in cornmeal and salt; cook, stirring regularly, until thick.
3. 3 Transfer cornmeal mixture to prepared loaf pan. Cover and refrigerate overnight.
4. 4 Slice cornmeal mush into 1-inch-wide slices. Melt butter in a skillet over medium-high heat. Add cornmeal slices; cook until golden brown on both sides.

By Michele O'Sullivan

Ingredients

• ✓ water
• soy sauce
• white sugar
• egg

Instructions

1. 1 Mix water, soy sauce, and sugar together in a small bowl until sugar is dissolved. Add egg and beat until egg mixture is combined.
2. 2 Heat skillet over medium heat until a drop of water evaporates almost immediately. Pour egg mixture into pan. Cook until the bottom of the omelet has solidified, 3 to 5 minutes. Flip and fold omelet into a square and transfer to a plate.

By JapaCook

Ingredients

• ✓ water
• all-purpose flour
• white sugar
• yeast
• salt

Instructions

1. 1 Mix flour, hot water, sugar, yeast, and salt in a large bowl; transfer dough to a work surface and knead for 10 minutes. Place dough in a bowl and let rise for 15 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
3. 3 Form dough into 24 balls; punch a hole in the middle of each ball with a finger, creating a bagel shape. Place bagels on the prepared baking sheet; let rise for 20 minutes.
4. 4 Bring a large pot of water to a boil; cook bagels, working in batches, in the boiling water, about 45 seconds per side. Place boiled bagels on a clean towel to drain. Return bagels to the baking sheet.
5. 5 Bake in the preheated oven until cooked through and lightly browned, 30 to 35 minutes.

By Terry