Type what you have

Ingredients

• ✓ salt
• sugar
• cornstarch
• cinnamon
• milk

Instructions

1. 1 Whisk sugar, cornstarch, salt, and cinnamon together in a large saucepan; stir in milk until evenly blended. Heat over medium-high heat; cook and whisk until reaches a thick consistency, 25 to 30 minutes, making sure to continually whisk while custard cooks to avoid burning or clumping. The custard will thicken as it cools. Divide between bowls.

By Lu

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• butter
• water
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mix flour, baking powder, and salt together in a large bowl.
3. 3 Rub in butter until the mixture is crumbly.
4. 4 Mix in water, 1 tablespoon at a time, to form a firm dough; knead briefly.
5. 5 Heat oil in a large heavy skillet over medium heat. Break off pieces of dough and shape them into biscuit-like patties.
6. 6 Place just enough of the dumplings into the hot oil so they are not crowded; fry until golden brown, about 3 minutes per side.
7. 7 Remove from the pan and drain on paper towels before serving.

By Stephanie

Ingredients

• ✓ salt
• cornstarch
• milk
• white sugar
• egg yolk
• lemon rind
• vanilla extract

Instructions

1. 1 Heat cornstarch in a saucepan over medium heat. Slowly stir in milk. Add sugar and salt; cook and stir until slightly thickened, about 15 minutes.
2. 2 Whisk egg yolks in a bowl; stir in ¼ cornstarch mixture, then stir into pan. Cook and stir until combined, about 1 minute. Add lemon rind; cook and stir until thickened, 7 to 10 minutes. Off heat, stir in vanilla extract to combine.

By Eric Bryant

Ingredients

• ✓ salt
• milk
• oat
• white sugar
• cinnamon
• nutmeg
• lemon zest

Instructions

1. 1 Combine milk, oats, sugar, cinnamon, nutmeg, and salt in a saucepan. Add lemon zest, if using. Bring to a boil, stirring constantly, until oats are tender, about 2 minutes.

By Pepita

Ingredients

• ✓ salt
• coconut oil
• tomato
• onion
• garlic
• scotch bonnet pepper
• sardine
• soybean oil
• black pepper
• white rice

Instructions

1. 1 Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.
2. 2 Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.

By SJames456

Ingredients

• ✓ salt
• water
• cornmeal
• milk
• coconut milk
• sugar
• vanilla extract
• nutmeg
• cinnamon
• raisin

Instructions

1. 1 Combine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth. Transfer to a saucepan.
2. 2 Bring cornmeal mixture to a boil, whisking occasionally, until it begins to thicken, about 5 minutes. Reduce heat when slow bubbles form; continue cooking, stirring frequently, until desired thickness, about 5 minutes. Stir in raisins.
3. 3 Remove from heat, cover, and cool slightly before serving, about 5 minutes.

By Andrew Holness

Ingredients

• ✓ salt
• butter
• all-purpose flour
• white sugar
• coconut
• baking powder
• egg
• milk
• water
• canola oil
• coconut extract
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with butter.
2. 2 Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla, and cinnamon; mix until well blended. Pour batter into the prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.

By Anita

Ingredients

• ✓ salt
• egg
• vegetable oil
• rum flavoring
• milk
• all-purpose flour
• sugar
• baking powder
• baking soda
• nutmeg
• pineapple
• cherry
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. 2 Beat together eggs, oil, rum, and milk in a bowl. Sift together flour, sugar, baking powder, baking soda, nutmeg, and salt in a separate bowl. Mix the flour into the eggs until just moistened. Gently fold in the pineapple, cherries, and coconut. Pour into prepared pans.
3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Let cool in pan for 10 minutes before removing to cool on a wire rack.

By B Painter

Ingredients

• ✓ salt
• coconut
• pecan
• dark rum
• lime juice
• butter
• brown sugar
• coconut
• pecan
• vanilla extract
• lime juice
• lime zest
• dark rum
• milk
• banana
• baking soda
• baking powder
• all-purpose flour
• egg
• sugar
• cream cheese
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
2. 2 Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
3. 3 Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
4. 4 After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

By B Painter

Ingredients

• ✓ salt
• champagne vinegar
• egg

Instructions

1. 1 Fill a bowl with ice and cold water.
2. 2 Fill a saucepan with cold water; place over medium heat. Stir in vinegar and salt; bring to a gentle, slow simmer. Reduce heat to low.
3. 3 Break each egg into separate small ramekins. Place one ramekin close to the water's surface; gently add egg to the simmering water. Let egg white set, 1 to 2 minutes. Gently lift egg from the bottom of the pan using a silicone spatula to prevent sticking. Repeat with remaining egg. Cook until white is firm and yolk is runny, about 6 minutes.
4. 4 Lift poached egg from simmering water using a slotted spoon; gently transfer to the ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water; remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.

By John Mitzewich

Ingredients

• ✓ salt
• water
• cornmeal

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

• ✓ salt
• egg
• black pepper

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions; allow 15 minutes for the water to heat.
2. 2 Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.
3. 3 Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or serve over toast. Season with salt and pepper.

By France Cevallos

Ingredients

• ✓ salt
• egg
• butter

Instructions

1. 1 Whisk eggs with salt until completely combined and very foamy.
2. 2 Melt butter in a skillet over low heat until bubbling. Add whisked eggs; cook, stirring frequently for even, moist curds, until thickened and creamy, but still shiny, 2 to 3 minutes.
3. 3 Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.

By Edible Times

Ingredients

• ✓ salt
• egg
• butter
• black pepper

Instructions

1. 1 Melt butter in a saucepan.
2. 2 Fry eggs in melted butter.
3. 3 Season with salt and pepper.

By OneCMS User

Ingredients

• ✓ salt
• egg
• milk
• black pepper

Instructions

1. 1 In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
2. 2 Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!

By KANGAROOgirl

Ingredients

• ✓ salt
• russet potato
• butter
• black pepper

Instructions

1. 1 In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
2. 2 The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.

By Denyse

Ingredients

• ✓ salt
• whipping cream
• all-purpose flour
• egg

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 In a large bowl, whip all of the eggs along with the whipping cream and salt, until fluffy. Fold in the flour, and pour the mixture into four 9-inch cake pans.
3. 3 Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes.

By Sallie

Ingredients

• ✓ salt
• sage
• black pepper
• brown sugar
• coriander
• ginger

Instructions

1. 1 Mix together kosher salt, sage, pepper, brown sugar, coriander, and ginger. Store in a tightly sealed container until ready to use.

By Kim

Ingredients

• ✓ salt
• egg
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Break the eggs into a microwave-proof mixing bowl. Add milk and salt; mix well.
3. 3 Pop the bowl into the microwave and cook on high power for 30 seconds. Remove bowl, beat eggs very well, scraping down the sides of the bowl, and return to the microwave for another 30 seconds.
4. 4 Repeat this pattern, stirring every 30 seconds for up to 2 ½ minutes. Stop when eggs have the consistency you desire.
5. 5 Serve warm and enjoy!

By Diana71

Ingredients

• ✓ salt
• potato
• bacon
• onion

Instructions

1. 1 Place potatoes in large pot. Fill the pot with cold water until it is half an inch above the top of the potatoes. Add the salt to the water and stir briefly to dissolve. Bring water to a boil and cook until tender, about 15 to 20 minutes. Drain and set aside to cool.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, drain, cool and crumble. Leave bacon fat in skillet and return to stove.
3. 3 Add potato chunks, onion and crumbled bacon to skillet. Cook over medium high heat until potatoes begin to brown and onions are translucent, about 25 minutes.

By Adaba

Ingredients

• ✓ salt
• hard bread cake
• salt cod steak
• fatback

Instructions

1. 1 Place hard bread into a pot. Cover bread with several inches of cool water, place a lid on the pot, and soak for 8 hours to overnight. Also rinse salt cod under running cool water; place into a pot. Cover fish with several inches of cold water, cover with a lid, and soak in the refrigerator for 8 hours to overnight.
2. 2 Add salt to soaked bread and bring just to a simmer over medium-low heat and simmer for 2 minutes. Drain immediately; cover to keep warm.
3. 3 Drain fish and cover with fresh water; bring to a boil. Cook until fish is opaque and flakes easily with a fork, about 20 minutes. Drain fish; remove any bones. Stir fish into prepared hard bread.
4. 4 Cook and stir fatback in a frying pan over medium heat until golden brown, about 10 minutes. Pour fatback and drippings over fish and bread mixture. Stir gently just to combine; serve immediately.

By bpvanderburg

Ingredients

• ✓ salt
• buckwheat groat
• peanut butter
• white sugar

Instructions

1. 1 Stir buckwheat groats, peanut butter, sugar, and sea salt together in a bowl to coat the groats completely.
2. 2 Set a food dehydrator to 118 degrees F (48 degrees C).
3. 3 Spread coated groats onto a sheet and dry in the dehydrator, occasionally breaking larger clumps into smaller bits, until dried, 12 to 24 hours.

By No Sugarless Gum

Ingredients

• ✓ salt
• poppy seed
• sesame seed
• onion flake

Instructions

1. 1 Mix poppy seeds, sesame seeds, dried onion flakes, and kosher salt together in a small jar.

By Allrecipes Magazine

Ingredients

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

Instructions

1. 1 Combine flour, sugar and salt in a bowl. Make a well in the center of the flour and add the milk and egg. Beat well to combine.
2. 2 Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. 3 Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

By Claire

Ingredients

• ✓ salt
• egg
• milk
• black pepper
• olive oil

Instructions

1. 1 Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
2. 2 Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.

By alfonso

Ingredients

• ✓ salt
• farro
• milk
• sugar
• vanilla bean

Instructions

1. 1 Place farro in a bowl and cover with several inches of cool water; let stand in refrigerator for 8 hours to overnight. Drain.
2. 2 Place farro in a saucepan and cover with water; stir in a pinch of salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
3. 3 Mix milk, sugar, vanilla bean with seeds, and a pinch of salt together in a saucepan. Cook and stir over medium-low heat until sugar is dissolved and milk is warm, 5 to 7 minutes. Remove vanilla bean and add farro to milk mixture. Cook and stir until heated through, about 5 minutes.

By Fran

Ingredients

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

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
3. 3 Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
4. 4 Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
5. 5 Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

By J Miller

Ingredients

• ✓ salt
• oat
• water
• half-and-half
• brown sugar

Instructions

1. 1 Just before going to bed, combine the oats and water in a slow cooker. Set on Low, cover, and let cook overnight. In the morning, stir in the salt and half-and-half. Scoop into bowls, and sprinkle brown sugar over the top.

By Karen Culp Wenzelmaier

Ingredients

• ✓ salt
• all-purpose flour
• baking soda
• buttermilk

Instructions

1. 1 Preheat a heavy based flat griddle or skillet on medium to low heat.
2. 2 Place flour and salt in a bowl and sift in baking soda; make a well in the center, and pour in the buttermilk.
3. 3 Work quickly to mix into a wet dough; knead very lightly on a well floured surface. Form into a flattened circle, about 1/2 inch thick and cut into quarters with a floured knife. The dough will be quite sticky.
4. 4 Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown.

By Ita

Ingredients

• ✓ salt
• all-purpose flour
• baking soda
• buttermilk

Instructions

1. 1 Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat.
2. 2 Stir the flour and salt together in a bowl, and sift in the baking soda. Make a well in the center of the flour mixture, and pour in the buttermilk. Stir the mixture quickly together into a dough, and turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife.
3. 3 Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.

By barry