Type what you have

Ingredients

• ✓ water
• salt
• lutefisk
• butter

Instructions

1. 1 Bring water and salt to a rolling boil. Add lutefisk; return to a boil. Remove from the heat, cover, and let sit for 8 minutes. An instant-read thermometer inserted into center should read at least 140 degrees F (60 degrees C).
2. 2 Carefully remove lutefisk from water using a scoop strainer or skimmer spoon. Cover lutefisk with melted butter and serve immediately.

By S H Muck

Ingredients

• ✓ water
• red cabbage
• white sugar
• white vinegar
• salt

Instructions

1. 1 Place cabbage in a large saucepan. Add water, sugar, vinegar, and salt; stir. Bring to a boil, then cover and simmer over medium heat for 1 hour. Serve immediately or chill and reheat later.

By LILLELI

Ingredients

• ✓ water
• ✓ water
• ground beef
• onion
• beef bouillon granules
• cornstarch
• pastry

Instructions

1. 1 Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.
2. 2 Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.
3. 3 Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.
4. 4 Preheat oven to 375 degrees F (190 degrees C).
5. 5 Roll out pastry to fit a 9-inch pie plate.
6. 6 Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.
7. 7 Bake in preheated oven until pie crust is lightly browned, about 40 minutes.

By Karen Barbour

Ingredients

• ✓ water
• olive oil
• bread flour
• salt
• sugar
• yeast

Instructions

1. 1 Place water, olive oil, bread flour, salt, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run the Dough cycle, about 90 minutes.
2. 2 Remove dough from the machine after the cycle is done. It will be quite sticky and wet; resist the temptation to add more flour. Place dough onto a generously floured board, cover with a large bowl or greased plastic wrap, and let rest for 15 minutes.
3. 3 Lightly flour two baking sheets or line them with parchment paper. Cut dough with a serrated knife into two equal pieces; form each into piece into a 3x14-inch oval. Tranfer loaves to the prepared baking sheets and dust lightly with flour. Cover and let rise in a draft-free place for approximately 45 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Spritz loaves with water, then place onto the middle rack of the preheated oven. Bake until golden brown, 25 to 30 minutes.

By Marina

Ingredients

• ✓ water
• cabbage
• sour cream
• caraway seed
• salt

Instructions

1. 1 Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop. Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.

By LAURA NASON

Ingredients

• ✓ water
• sugar
• salt
• cod fillet
• butter
• paprika

Instructions

1. 1 Preheat the broiler. Lightly grease a cookie sheet.
2. 2 Mix together water, sugar, and salt in a large saucepan. Add fillets to water mixture; add more water to fully submerge fillets if needed. Bring water to a boil over medium-high heat. Boil for 3 to 5 minutes.
3. 3 Remove fillets from water and blot dry on paper towels. Brush with 6 tablespoons melted butter; sprinkle with paprika.
4. 4 Broil in the preheated broiler until fillets are golden brown, 8 to 10 minutes per inch of thickness. Serve with remaining melted butter.

By DHERDEBU

Ingredients

• ✓ water
• lamb meat
• cabbage
• black peppercorn
• salt

Instructions

1. 1 Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can; season with salt to taste. Tie peppercorns into a small piece of cheesecloth; place in center of casserole. Pour water in and cover with a lid.
2. 2 Bring to a boil; simmer over low heat for 2 hours. Remove peppercorns before serving.

By KATHYANN9

Ingredients

• ✓ water
• cooking spray
• corned beef
• apricot preserves
• brown sugar
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with nonstick cooking spray.
2. 2 Place corned beef into the prepared baking dish; pour in water. Cover the dish tightly with aluminum foil.
3. 3 Bake in the preheated oven for 2 hours; drain liquid.
4. 4 Combine apricot preserves, brown sugar, and soy sauce in a small bowl. Spread evenly over corned beef.
5. 5 Return to the oven and bake uncovered until meat is tender, 25 to 30 more minutes. Baste occasionally with pan drippings.
6. 6 Slice corned beef across grain and serve.

By CANMAD7

Ingredients

• ✓ water
• ✓ water
• white rice
• milk
• salt
• salt
• rye flour
• all-purpose flour
• butter

Instructions

1. 1 Combine rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until water is absorbed. Stir in milk, cover, and cook until milk is absorbed by the rice, about 20 minutes. Season with salt to taste.
2. 2 Preheat the oven to 450 degrees F (220 degrees C).
3. 3 In a medium bowl, stir together salt and rye flour. Stir in water. Mix in all-purpose flour 1 tablespoon at a time until dough is just past the sticky stage. Divide the dough into 16 equal portions.
4. 4 On a lightly floured surface, roll each piece of dough out into a thin circle, 6 inches in diameter. The dough should be as thin as possible. Place about 3 tablespoons of the rice mixture in the center of each circle. Spread the mixture out to within 1 inch of the edges. Fold the edges of the dough upward, and crimp the edges so as to allow the pastries to hold their shape. Pinch the sides at each end to form a little boat. Place pastries about 3 inches apart on an ungreased baking sheet, and brush the tops with butter.
5. 5 Bake for 10 to 15 minutes in the preheated oven, until the dough is firm, and the rice porridge is slightly browned on the top. Serve warm.

By Sara A

Ingredients

• ✓ water
• pork butt
• salt
• black pepper
• red potato
• cabbage

Instructions

1. 1 Place smoked pork butt in a 6-quart pot with enough water to cover; season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 1 hour.
2. 2 Stir in potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes.
3. 3 Remove pork from soup and cut into quarters; return pork to pot until ready to serve. Season with more salt and pepper, if needed.

By Dot's daughter, Patti

Ingredients

• ✓ water
• bacon
• green bean
• pear
• salt
• pepper

Instructions

1. 1 Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until partially cooked but not brown, 5 to 6 minutes; drain on paper towels.
2. 2 Combine the drained bacon, green beans, and pears in a large saucepan; pour enough water over the mixture to cover. Bring to a boil; reduce the heat to low and simmer until cooked and tender, about 30 minutes.
3. 3 Remove from the pan to a serving dish with a slotted spoon, draining excess water. Season with salt and pepper to serve.

By Marilyn Perzik

Ingredients

• ✓ water
• olive oil
• egg
• egg white
• milk
• all-purpose flour

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Drop 1 teaspoon olive oil each into 6 muffin cups.
2. 2 Beat eggs, egg whites, and milk together in a glass bowl until smooth.
3. 3 Heat egg mixture in microwave oven until warmed, about 1 minute.
4. 4 Stir flour into the egg mixture until completely incorporated into a batter.
5. 5 Heat muffin cups in preheated oven until the oil is smoking, 2 to 3 minutes.
6. 6 Stir cold water into batter. Pour 1/4 cup batter into each muffin cup.
7. 7 Bake in the preheated oven until risen and cooked in their centers, about 25 minutes.

By Rob Poole

Ingredients

• ✓ water
• celery root
• salt
• onion
• white vinegar
• white sugar
• rapeseed oil

Instructions

1. 1 Combine celeriac pieces, water, and 1 tablespoon salt in a saucepan, bring to a boil and cook until celeriac is soft, 15 to 20 minutes. Drain, reserving cooking liquid, and set aside to cool, about 1 hour. Cube celeriac and place in a bowl with onion.
2. 2 Stir together cooled cooking liquid, vinegar, and sugar. Pour over celeriac and onion. Add oil and mix well. Season with salt.

By Lydia68

Ingredients

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

Instructions

1. 1 In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
2. 2 In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
3. 3 Cover dough and let rest for 2 hours. Roll out and fill as desired.

By Linda

Ingredients

• ✓ water
• kielbasa sausage
• onion
• brown sugar
• worcestershire sauce
• lemon juice
• hot pepper sauce

Instructions

1. 1 Place sausage in a large saucepan with enough water to cover; simmer over low heat for 1 hour. Drain. Transfer sausage to a 9x13-inch baking dish; set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine onion, 2/3 cup water, brown sugar, Worcestershire sauce, lemon juice, and hot pepper sauce in same saucepan; bring to a boil, stirring. Pour over sausage.
4. 4 Bake in the preheated oven for 1 hour.

By Bea Gassman

Ingredients

• ✓ water
• all-purpose flour
• salt
• milk
• egg
• beef dripping

Instructions

1. 1 To make the batter: Whisk flour and salt together in a large bowl; make a well in the center. Gradually whisk in milk until smooth. Beat in eggs, then whisk in water until light and frothy. Cover and let stand at room temperature for 1 hour, or refrigerate overnight.
2. 2 Cover and let stand at room temperature for 1 hour, or refrigerate overnight. Preheat the oven to 400 degrees F (205 degrees C).
3. 3 Place 1 teaspoon beef drippings into each cup of a 12-cup muffin tin. Set the pan in the oven until the fat is very hot and sizzling, about 5 minutes.
4. 4 Carefully remove the muffin tin from the oven. Whisk the batter briefly, then pour it evenly into the hot cups, filling each about two-thirds full.
5. 5 Bake until puffed and deep golden brown, 20 to 25 minutes. Do not open the oven door during baking. Serve immediately.

By Mort Tibble

Ingredients

• ✓ water
• corned beef brisket
• browning sauce
• vegetable oil
• onion
• garlic

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides.
3. 3 Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
4. 4 Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
5. 5 Roast in the preheated oven until meat is tender, about 6 hours.
6. 6 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ water
• red cabbage
• salt
• brown sugar
• caraway seed
• vinegar
• butter

Instructions

1. 1 Place cabbage in a medium saucepan. Add water and salt and bring to a boil. Stir in brown sugar and caraway seeds; cook until cabbage is tender, about 12 minutes. Drain.
2. 2 Toss cabbage with vinegar and butter in a medium bowl until thoroughly coated.

By LAURA NASON

Ingredients

• ✓ water
• margarine
• milk powder
• brown sugar
• salt
• bread flour
• whole wheat flour
• cracked wheat
• yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select regular/light cycle; press Start.

By Sue Litster

Ingredients

• ✓ water
• butter
• onion
• green cabbage
• flour
• salt

Instructions

1. 1 Melt the butter in a skillet. Cook the onion and cabbage in the butter over medium-high heat until the cabbage is translucent.
2. 2 Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to serve.

By MonSaun

Ingredients

• ✓ water
• potato
• butter
• swiss cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool.
2. 2 Once cool, peel and grate potatoes.
3. 3 Melt 3 tablespoons of butter in large nonstick skillet. Add a layer of potatoes and a layer of cheese, then sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover, and cook over low to medium heat until bottom layer browns.
4. 4 Turn potato cake with spatula and brown other side.

By Bob

Ingredients

• ✓ water
• milk
• salt
• polenta
• butter
• black pepper
• cheddar cheese

Instructions

1. 1 Combine milk, water, and kosher salt in a large pot over medium-high heat; bring to a boil. Gradually whisk polenta into boiling milk-water mixture. Reduce heat to low and cover. Simmer until creamy, about 20 minutes, lifting the lid and stirring every 3 to 4 minutes to prevent sticking.
2. 2 Remove the pot from heat. Stir in butter and pepper until incorporated. Gradually stir in cheese until melted. Serve hot.

By dadrules

Ingredients

• ✓ water
• active dry yeast
• milk
• egg yolk
• butter
• bread flour
• egg white

Instructions

1. 1 Dissolve yeast in warm milk in a large bowl. Let stand until creamy, about 10 minutes. Add egg yolk, butter, then 2 cups bread flour; stir well to combine. Stir in 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 elastic, about 8 minutes.
2. 2 Divide the dough into 3 equal pieces and roll each piece into a 14-inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour.
3. 3 Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
4. 4 Beat together egg white and water in a small bowl. Brush risen loaf with egg wash and bake in preheated oven until golden, 20 to 25.

By Victoria Marler

Ingredients

• ✓ water
• ✓ water
• cabbage
• ground beef
• rice
• garlic powder
• egg
• tomato juice
• vinegar
• sugar

Instructions

1. 1 Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely.
2. 2 Remove the hard outer vein from the leaves.
3. 3 In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well.
4. 4 Place a small amount, about the size of your palm, into the center of a cabbage leaf.
5. 5 Fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
6. 6 Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

By Christa

Ingredients

• ✓ water
• chorizo sausage
• green bell pepper
• sweet onion
• tomato paste
• red wine
• garlic

Instructions

1. 1 In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.

By Deanne Orabona

Ingredients

• ✓ water
• potato
• all-purpose flour
• buttermilk
• salt
• mozzarella cheese
• butter

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Combine flour, buttermilk, water, and 1 teaspoon salt in a bowl. Whisk with a fork; when the dough thickens, start kneading by hand. Knead for at least 10 minutes, applying all of your strength so you will have to put less effort into rolling. Cover dough and let rest at least 30 minutes.
3. 3 Peel and mash the boiled potatoes in a bowl. Add mozzarella cheese and combine well. Add salt to taste if the mixture is too bland. Divide filling into 12 balls; place on a plate or baking sheet and cover.
4. 4 Divide dough into 12 balls; these will be smaller than the filling balls. Place on a plate or baking sheet and cover.
5. 5 Stretch 1 piece of dough into a small, flat circle. Place a filling ball in the center; pull up the edges of the dough and secure to have a ball encased in dough. Repeat with remaining dough and filling.
6. 6 Heat a heavy-bottomed frying pan over medium heat; use no oil or grease. Place melted butter in a bowl nearby. Sprinkle a work surface with a generous amount of flour. Carefully and gently start to roll out a ball; the dough will be hard to work at first. Be careful not to press too hard with the rolling pin to avoid rips; roll into a circle about 1/4-inch thick.
7. 7 Place hychin into the hot pan. Fry until golden-brown spots appear, about 2 minutes. Pierce with a knife to deflate, if necessary. Turn over and cook on the other side, about 2 minutes more. Brush generously with butter and transfer to a plate. Repeat with remaining balls and stack cooked hychin on the plate.
8. 8 Cut the whole hychin stack into 8 slices like a pie.

By Allrecipes Member

Ingredients

• ✓ water
• butter
• cabbage
• onion
• farfalle pasta
• ham
• white sugar

Instructions

1. 1 Melt butter in a large skillet over medium-low heat; cook and stir cabbage and onion until very tender, about 30 minutes.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook pasta until tender but still slightly firm, about 12 minutes. Drain well and set aside.
3. 3 Stir water and cooked ham into cabbage mixture; heat through. Thoroughly mix in sugar.
4. 4 Gently stir bow tie pasta into the ham and cabbage and heat through.

By Debbie

Ingredients

• ✓ water
• red wine
• garlic
• chile paste
• white pepper
• salt
• beef tenderloin steak
• vegetable oil

Instructions

1. 1 In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
2. 2 In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
3. 3 Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

By DARMYST

Ingredients

• ✓ water
• yellow rice mix
• olive oil
• onion
• shrimp
• green bell pepper
• red bell pepper
• sweet and spicy seafood seasoning
• parsley

Instructions

1. 1 Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
2. 2 Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
3. 3 Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

By Mandy Blizzard

Ingredients

• ✓ water
• vegetable oil
• garlic
• apple cider vinegar
• turmeric
• salt
• long grain white rice
• pea
• carrot

Instructions

1. 1 Stir water, vegetable oil, garlic, vinegar, turmeric, and salt together in a 2-quart saucepan. Place a cover on the saucepan and bring the mixture to a boil.
2. 2 Slowly stir rice into the boiling mixture. Replace cover, reduce heat to low, and simmer rice mixture until the liquid is absorbed, about 20 minutes.
3. 3 Transfer rice to a large bowl. Gently fold peas and carrots into rice.

By Mariposa