Type what you have

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
• ✓ 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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ water
• blood orange
• lemon juice
• white sugar

Instructions

1. 1 Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
2. 2 Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
3. 3 While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
4. 4 Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
5. 5 Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
6. 6 Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
7. 7 Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.

By John Mitzewich

Ingredients

• ✓ water
• egg
• salt
• black pepper

Instructions

1. 1 Fill a wide pan with 4 cups water (about 3 inches deep) and bring to a boil over high heat. Once the water boils, turn the heat down to just below a simmer (there should be no bubbles).
2. 2 Crack eggs open into a ramekin. Transfer eggs into a soup ladle, and working quickly and gently, angle your soup ladle so the eggs slip into the water.
3. 3 Set a timer for 3 minutes. After 3 minutes, use a slotted spoon to lift your eggs from the water, one at a time. Give each a little jiggle to check that the whites are set. If not, dip back in for 30 seconds more. Remove and serve immediately with salt and pepper. Your yolk should run when pierced with a fork.

By thedailygourmet

Ingredients

• ✓ water
• cherry
• mango
• ice cube

Instructions

1. 1 Blend cherries, mango, water, and ice cubes in a blender until smooth.

By Savvy1324

Ingredients

• ✓ water
• cinnamon
• prune
• sugar substitute
• oat bran

Instructions

1. 1 Combine water, cinnamon, prunes, and sugar substitute in a small saucepan over medium heat; bring to a boil. Stir in oat bran and boil for 2 minutes.

By luv2bake

Ingredients

• ✓ water
• rolled oat
• bacon bits
• butter
• creole seasoning

Instructions

1. 1 Place water and oats in a microwave-safe bowl. Cook at 50% power, stirring half way through cooking, until oats are softened, 3 to 5 minutes. Stir in butter until melted. Stir in bacon bits and Creole seasoning until evenly distributed.

By dorkbean

Ingredients

• ✓ water
• salt
• sourdough starter
• bread flour
• cornmeal

Instructions

1. 1 Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
2. 2 Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
3. 3 Turn dough onto a well-floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
4. 4 Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
5. 5 Carefully remove the Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
6. 6 Gently roll dough out of oiled bowl and into the Dutch oven; replace the lid.
7. 7 Bake in the preheated oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooling rack to cool completely.

By hrabbot

Ingredients

• ✓ water
• green tea
• orange
• pineapple
• kiwi
• greek yogurt

Instructions

1. 1 Place boiling water in a bowl and add green tea; allow to steep for 5 minutes.
2. 2 Blend orange, pineapple, and kiwi fruit together in a blender. Remove tea bag from tea and add tea to orange mixture; blend. Add yogurt and blend until smooth.

By Alexandria Sanders

Ingredients

• ✓ water
• raspberry
• blueberry
• white sugar

Instructions

1. 1 Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low and simmer until thick, about 10 minutes. Serve warm.

By thr33things

Ingredients

• ✓ water
• long grain white rice
• spam
• egg
• brown gravy

Instructions

1. 1 Combine the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.
2. 2 Meanwhile, heat a non-stick skillet over medium heat until hot. Fry Spam™ slices until browned. Remove from the skillet, and set aside. Pour the eggs into the skillet; cook and stir until scrambled and cooked through. Set aside.
3. 3 For each plate, place two scoops of rice, two scrambled eggs, and two slices of spam. Top with brown gravy.

By MAKAIO420

Ingredients

• ✓ water
• butternut squash
• coconut milk
• cinnamon
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place butternut squash halves, cut-side up, in a baking dish; fill dish with 1/4 inch of water.
3. 3 Bake in the preheated oven until softened, 50 to 60 minutes. Cool squash.
4. 4 Scoop squash flesh into a bowl and mash with a fork or potato masher until smooth. Stir coconut milk and cinnamon into squash; top with walnuts.

By zbritalia

Ingredients

• ✓ water
• instant grits
• wasabi sauce
• salt
• black pepper

Instructions

1. 1 Mix grits and boiling water together in a bowl; stir in wasabi sauce, salt, and pepper.

By TaMater

Ingredients

• ✓ water
• chia seed
• walnut
• tahini
• honey
• vanilla extract

Instructions

1. 1 Combine 3 cups water, chia seeds, and walnuts in a bowl; stir to prevent clumps from forming. Let soak for 8 hours to overnight.
2. 2 Pour chia seed mixture into a blender; add 1 cup water, tahini, honey, and vanilla extract. Cover and blend until smooth; add reminding water.

By LivingWithTheEssentials

Ingredients

• ✓ water
• rolled oat
• apple
• pecan
• maple syrup
• apple pie spice

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a small pot. Add oats and cook over medium heat, stirring occasionally, until water is absorbed and oats soften, about 5 minutes.
3. 3 Stir in apples, pecans, maple syrup, and apple pie spice.

By Caitlyn Diimig, RD

Ingredients

• ✓ water
• apple juice
• apple
• rolled oat
• cinnamon
• milk

Instructions

1. 1 Combine water, apple juice, and apples in a saucepan. Bring to a boil over high heat; stir in rolled oats and cinnamon. Return to a boil, then reduce heat to low, and simmer until thick, about 3 minutes. Spoon into serving bowls, and add milk.

By DOUGSMAMI

Ingredients

• ✓ water
• apple core
• apple peel
• apple juice concentrate
• fruit pectin
• white sugar
• red food coloring

Instructions

1. 1 Inspect eight 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Meanwhile, place water, apple cores, and apple peels in a large pot; bring to a simmer. Cook for 25 minutes. Strain liquid through a cheesecloth-lined sieve set over a separate large pot. Discard solids.
3. 3 Add enough apple juice to equal 7 cups liquid. Add pectin; bring to a rapid boil. Add sugar; continue boiling for 1 minute. Remove from heat; add food coloring.
4. 4 Pour jelly into hot, sterilized jars, filling to within ⅛ inch of the top. Run a clean knife or thin spatula around the insides of the 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.
5. 5 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 5 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 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.

By Graden

Ingredients

• ✓ water
• watermelon
• strawberry
• mango
• sugar
• lemon juice

Instructions

1. 1 Combine watermelon, water, strawberries, mango, sugar, and lemon juice in a blender; blend until smooth, about 5 minutes.

By awesomecookie95

Ingredients

• ✓ water
• steel-cut oat
• apple
• cinnamon
• salt
• nutmeg

Instructions

1. 1 Combine water, oats, apple, cinnamon, salt, and nutmeg in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Seal the vent. Select Manual function; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure naturally. Stir and remove the pot carefully with oven mitts.

By Pamela Wurtz

Ingredients

• ✓ water
• salt
• hominy grits
• cheddar cheese
• butter
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water and salt to a boil in a saucepan. Whisk in grits; continue to whisk for 1 minute.
3. 3 When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
4. 4 Remove grits from the heat and add cheese, butter, and pepper; mix well.
5. 5 Stir until butter and cheese are melted.

By jen

Ingredients

• ✓ water
• blueberry
• banana
• almond milk
• almond butter

Instructions

1. 1 Combine blueberries, banana, almond milk, and almond butter in a blender; blend until smooth, adding water for a thinner smoothie.

By Alli Shircliff

Ingredients

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

Instructions

1. 1 Combine 1 ½ cups flour and yeast in a large bowl. Mix water, 3 tablespoons sugar, and salt together; add to dry ingredients. Beat with a mixer for half a minute at low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then mix in enough flour by hand to make a moderately stiff dough.
2. 2 Turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Cover and let rest for 15 minutes.
3. 3 Cut into 12 portions and shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover and let rise for 20 minutes.
4. 4 Meanwhile, start a gallon of water boiling. Add in remaining 1 tablespoon sugar and mix it around a bit. Reduce to simmering.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 When bagels have risen, put 4 or 5 bagels into the water and cook for 7 minutes, turning once. Drain.
7. 7 Place drained bagels on a greased baking sheet and bake in the preheated oven for 30 to 35 minutes. Remove from the oven and eat hot or cold.

By Jandl

Ingredients

• ✓ water
• butter
• egg
• black pepper
• sea salt

Instructions

1. 1 Melt butter in a medium nonstick skillet over medium heat. Carefully crack eggs into the skillet and let cook until whites have almost set, about 1 minute.
2. 2 Add water, cover skillet with a lid or cookie sheet, reduce heat to medium-low.
3. 3 Let cook until whites have set, yolks are still runny, and some of white has set over yolk, 1 to 2 more minutes. Remove lid and transfer eggs to a serving plate. Garnish with pepper and flaky salt, if desired. Serve immediately.

By Marianne Williams