Type what you have

Ingredients

• ✓ water
• cooking spray
• peanut oil
• salt
• sugar
• matzo meal
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet with cooking spray.
2. 2 Combine water, oil, salt, and sugar in a large saucepan and bring to a boil. Remove from heat. Stir in matzo meal until well combined; allow to cool for at least 5 minutes. Add eggs, 2 at a time, stirring to incorporate into dough after each addition.
3. 3 Form 2 tablespoons dough into a ball using wet hands. Transfer to the prepared baking sheet. Repeat with remaining dough. Poke a hole into the middle of each ball.
4. 4 Bake in the preheated oven until lightly brown, 50 to 60 minutes.

By Eva's Kitchen

Ingredients

• ✓ water
• vegetable oil
• matzo sheet
• egg
• kosher salt
• butter
• kosher salt

Instructions

1. 1 Heat vegetable oil in a nonstick frying pan over low heat.
2. 2 Pour hot water into a bowl. Break matzo sheets into small chunks and soak in hot water, about 2 minutes.
3. 3 Whisk eggs and 1/8 teaspoon kosher salt in a separate bowl. Strain matzo and shake to remove excess water; stir matzo into egg mixture.
4. 4 Pour heated oil out of the frying pan; place 1/2 tablespoon butter into the hot pan.
5. 5 Pour matzo and egg mixture into hot butter; cover and cook until a pattie forms, about 10 minutes.
6. 6 Slide matzo pattie onto a plate.
7. 7 Place remaining 1/2 tablespoon butter into the hot pan.
8. 8 Place a second plate over matzo pattie and flip over, so the uncooked side is on the bottom.
9. 9 Slide matzo pattie into the pan with hot butter; cover and cook until the bottom is browned, about 8 minutes. Remove from heat and season with kosher salt.

By chopper

Ingredients

• ✓ water
• all-purpose flour
• white sugar
• baking powder
• banana
• vanilla extract
• vegetable oil

Instructions

1. 1 Whisk flour, sugar, and baking powder together in a bowl until thoroughly mixed. Stir in water, bananas, and vanilla until combined; dough will be smooth and sticky.
2. 2 Heat 3 inches oil in a deep fryer to 350 degrees F (175 degrees C).
3. 3 Working in batches of four to five at a time, scoop a scant 1/4 cup batter with a large spoon, then use another spoon to gently push it off into the deep fryer. Fry until panikeke float to the top and turn golden brown, about 3 minutes per side. Drain on paper towels.

By Koki

Ingredients

• ✓ water
• cooking spray
• tomato
• garlic salt
• black pepper
• egg
• parmesan cheese

Instructions

1. 1 Spray a skillet with cooking spray and place over medium heat. Add tomato and season with garlic salt, and pepper.
2. 2 Whisk egg, water, and Parmesan cheese together in a small bowl. Add to the skillet, and reduce heat to medium-low. Use a spatula or wooden spoon to scrape egg from edges of pan to center once it begins to set. Continue scraping the spatula along the bottom of the pan to redistribute egg as it cooks.
3. 3 Cook until egg is set but still slightly moist, about 5 minutes.

By FrackFamily5 CACT

Ingredients

• ✓ water
• yeast
• sugar
• flour
• salt
• milk
• vegetable oil
• cornmeal

Instructions

1. 1 In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. To make crumpet rings, cut aluminum foil into 7x12 inch pieces. Fold in half lengthwise and then in thirds, making 6 layers. Form into a 3 1/2 inch diameter circle and tape shut on the outside.
2. 2 In a large bowl, mix together flour and salt. Stir in the milk, oil and yeast mixture. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes. Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal.
3. 3 Heat a griddle or frying pan over medium low heat. Sprinkle cornmeal on the griddle and place the rings on the griddle. Deflate the batter by stirring. Pour 1/4 cup of batter into each ring. Cook slowly for about 10 minutes or until pale brown. Carefully remove the rings and turn the biscuits over. Bake on second side about 8 minutes or until light brown. Transfer to a rack to cool.

By Bobbi Jo

Ingredients

• ✓ water
• instant yeast
• bread flour
• egg
• vegetable oil
• white sugar
• salt
• onion
• poppy seed
• salt
• flour
• butter
• egg
• salt

Instructions

1. 1 Whisk together the yeast and 3/4 cup of bread flour. Sprinkle the yeast mixture over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. 2 Combine the yeast mixture with 2 eggs, vegetable oil, sugar, and 1 1/2 teaspoon of salt in a large mixing bowl; stir well to combine. Stir in half of the remaining bread flour until no dry spots remain. Stir in the remaining bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 2 hours.
3. 3 Line and generously grease a baking sheet. Set aside. Mix onion, poppy seeds, 1/4 teaspoon salt, all-purpose flour, and butter together in a bowl. Divide onion mixture into 2 equal portions. Set aside. Divide dough into 2 equal portions. Roll each portion into approximately 30x4 inch strips. Spoon the onion mixture down the center of each strip lengthwise. Begin pulling the edges of the dough up to wrap around the filling, pinching the edges to close securely.
4. 4 Arrange the strands side by side, seam side down. Beginning in the middle of each strand, braid the strands together by crisscrossing each side, making sure to keep the seam side down. Once both sides are braided, pinch the edges together to form a ring. Place the ring on the prepared baking sheet and cover with plastic wrap. Allow ring to rise until tripled in volume, about 1 1/2 hours.
5. 5 Preheat an oven to 325 degrees F (165 degrees C). Arrange the oven rack to the lowest position. Beat 1 egg and 1 pinch of salt together in a bowl. Brush the braided ring with the egg mixture. Sprinkle with additional poppy seeds, if desired.
6. 6 Bake in preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, turning the pan around half way through so the ring browns evenly, 45 to 50 minutes.

By Sherri Rochester

Ingredients

• ✓ water
• ✓ water
• confectioners' sugar
• white sugar
• egg white
• vegetable oil
• cranberry sauce
• allspice
• nutmeg
• cinnamon
• ginger
• salt
• instant yeast
• all-purpose flour
• egg yolk
• egg
• white sugar
• pumpkin puree
• milk
• butter

Instructions

1. 1 Place butter in the mixing bowl of a stand mixer. Pour hot milk over butter; stir occasionally until butter melts. Whisk pumpkin puree, 3/4 cup white sugar, eggs, and egg yolk into milk mixture.
2. 2 In separate bowl, combine flour, yeast, salt, ginger, cinnamon, and allspice. Using the paddle attachment, mix in about 4 cups of flour mixture on low speed. Scrape down sides of bowl and underneath paddle. Add remaining flour and mix, scraping down sides, on low speed until fully combined. Dough will be very wet, almost cookie-dough consistency; don't worry, it will absorb moisture as it sits.
3. 3 Transfer dough to a greased bowl. Cover bowl with plastic wrap lightly coated with cooking spray. Refrigerate for at least 5 hours or overnight.
4. 4 Combine canned cranberry sauce with 1/3 cup water in a small saucepan. Break the sauce up slightly with a spoon. Heat, covered, over medium-low heat, stirring occasionally, until cranberry sauce melts, about 25 minutes. Pour into a bowl and refrigerate.
5. 5 Place chilled dough on well-floured work surface. Shape it into a ball, divide the dough in half, and return half the dough to the greased bowl. Cover with greased plastic wrap and refrigerate. Roll out remaining dough half, flouring surface as needed, to 1/4-inch thickness. Cut out dough rounds with a 3-inch cutter.
6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone liner. This will prevent the dough from sticking and tearing.
7. 7 Transfer dough rounds to prepared baking sheet in pairs (one will be the top half, the other the bottom half of the doughnut). Gather up remaining dough scraps and add them to the dough stored in the refrigerator.
8. 8 Whisk egg white with 1 teaspoon water. Brush the rounds that will be the bottom halves of the doughnuts with the beaten egg white.
9. 9 Spoon 1 teaspoon cranberry jelly into center of each bottom round; arrange second round on top and press edges to seal. Let doughnuts rest 20 minutes.
10. 10 Working in batches, fry doughnuts until well browned, about 1 1/2 minutes per side. Drain doughnuts on paper towels. Pour 1/2 cup white sugar into a bag or large bowl; toss doughnuts in sugar to coat. Dust doughnuts with confectioners' sugar before serving. Repeat with remaining dough.

By Gremolata

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

Ingredients

• ✓ water
• peach
• fruit pectin
• sucralose sugar substitute

Instructions

1. 1 Inspect three 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until preserves are ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Stir peaches and water together in a medium saucepan. Gradually add pectin, stirring until well combined. Bring mixture to a boil over high heat, stirring constantly. Continue to stir while boiling, 1 minute. Remove from heat; stir in sucralose. Skim foam from surface using a metal spoon.
3. 3 Immediately ladle jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 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 simmer, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 2 to 3 hours. Press the center of each lid with a finger to ensure the lid does not move up or down; remove the rings for storage and store in a cool, dark area. If the lid springs back, it is not sealed, and refrigeration is necessary.

By JAYDA