Type what you have

Ingredients

• ✓ water
• white sugar
• white vinegar
• salt
• cucumber
• red onion

Instructions

1. 1 Whisk sugar, hot water, vinegar, and salt together in a bowl until sugar dissolved; stir in cucumber and onion. Refrigerate at least 1 hour to soften vegetables and reduce onion pungency.

By PRACTICINGJOY

Ingredients

• ✓ water
• beef ramen noodle
• olive oil
• apple cider vinegar
• sucralose sweetener
• coleslaw mix
• green onion
• sunflower seed

Instructions

1. 1 Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
2. 2 Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.

By WebsByMegan

Ingredients

• ✓ water
• ramen noodle
• peanut oil
• rice vinegar
• soy sauce
• white sugar
• chicken breast
• green onion

Instructions

1. 1 Bring 2 cups water in a saucepan to a boil; add noodles. Cook, stirring occasionally, for 3 minutes. Drain.
2. 2 Whisk peanut oil, rice wine vinegar, soy sauce, and sugar together in a large bowl. Add noodles, chicken, and green onions; toss to coat. Chill before serving, at least 15 minutes.

By Karen

Ingredients

• ✓ water
• red leaf lettuce
• green onion
• soy sauce
• sugar
• white vinegar
• sesame oil
• red pepper flake

Instructions

1. 1 Cut lettuce into bite-sized pieces and place into a salad bowl. Thinly slice green onion whites lengthwise into long strips; if they curl as you slice them, they are perfectly thin. Add green onions to the salad bowl.
2. 2 In a small mixing bowl, whisk soy sauce, water, sugar, vinegar, sesame oil, and red pepper flakes.
3. 3 Just before serving, pour dressing over lettuce and green onions; toss until well coated.

By funinthesun

Ingredients

• ✓ water
• coconut flakes
• pomelo
• peanut
• shallot
• mint
• palm sugar
• lime juice
• fish sauce
• bird's eye chile

Instructions

1. 1 Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
2. 2 Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
3. 3 Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
4. 4 Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.

By LauraF

Ingredients

• ✓ water
• canola oil
• white sugar
• balsamic vinegar
• chicken-flavored ramen noodle
• seasoning packet
• broccoli coleslaw mix
• green onion
• cashew
• sunflower seed

Instructions

1. 1 Whisk canola oil, sugar, water, balsamic vinegar, and seasoning packets from ramen noodles in a bowl until thoroughly combined and sugar and seasoning packets have dissolved.
2. 2 Toss ramen noodles in a large salad bowl with broccoli slaw mix and green onions. Pour dressing over the salad and let stand 1/2 hour to 4 hours - shorter for crunchier noodles, longer for softer ones. Just before serving, toss salad again with cashews and sunflower seeds.

By Molly

Ingredients

• ✓ water
• ground turkey
• onion
• water chestnut
• green bell pepper
• garlic
• parsley
• soy sauce
• ginger root
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix together ground turkey, onion, water chestnuts, bell pepper, garlic, parsley, soy sauce, cold water, ginger, salt, and pepper in a large bowl until well combined; shape into 4 equal patties.
3. 3 Cook patties on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jennifer B

Ingredients

• ✓ water
• egg
• vegetable oil
• onion
• zucchini
• tofu
• garlic
• thai chile
• fish sauce
• lime juice
• sugar
• salt
• cellophane noodle
• lettuce

Instructions

1. 1 Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
2. 2 Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
3. 3 With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
4. 4 Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
5. 5 In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.

By SUMMER530

Ingredients

• ✓ water
• vegetable broth
• egg white
• miso paste
• ginger
• sesame oil
• edamame
• shiitake mushroom
• spring onion
• garlic
• soy sauce
• firm tofu
• cayenne pepper
• nori
• white sugar

Instructions

1. 1 Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
2. 2 Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
3. 3 Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.

By Retroantix

Ingredients

• ✓ water
• rice vinegar
• white sugar
• carrot
• daikon radish
• onion
• chicken breast
• garlic salt
• black pepper
• french baguette
• mayonnaise
• cucumber
• cilantro
• jalapeno pepper
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.
3. 3 Place carrot, radish, and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes. While vegetables marinate, set an oven rack about 6 inches from the heat source and preheat the broiler. Lightly oil a slotted broiler pan.
4. 4 Sprinkle chicken breast with garlic salt and pepper.
5. 5 Place chicken on the prepared pan and broil, turning once, until browned and no longer pink in the center, about 6 minutes per side.
6. 6 Place chicken on a cutting board. Cut into bite-sized pieces.
7. 7 Slice baguette in half lengthwise. Pull out the soft center of the bread, leaving a cavity for the fillings.
8. 8 Lightly toast baguette under the broiler, 2 to 3 minutes.
9. 9 Drain off excess vinegar mixture after vegetables have marinated.
10. 10 To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Layer chicken on the bottom half of the bread. Top with cucumber, drained pickled vegetables, cilantro, and jalapeño. Squeeze lime wedge over fillings and cover with top half of baguette.
11. 11 Cut into two 6-inch sandwiches to serve.

By metzstar

Ingredients

• ✓ water
• olive oil
• chili morita
• onion
• carrot
• celery
• garlic
• salt
• black pepper
• red curry paste
• paprika
• butternut squash
• chicken stock
• coconut milk
• bay leaf

Instructions

1. 1 Heat a large heavy-bottom pot over medium-high heat; add olive oil. Cook and stir chili moritas in the hot oil until chili moritas are puffed and softened, 3 to 5 minutes. Stir onion, carrots, celery, garlic, salt, and pepper into chili moritas and cook until onion is translucent, 10 to 15 minutes.
2. 2 Stir curry paste and paprika into chili-onion mixture until coated. Add butternut squash; cook and stir until squash is lightly browned, about 5 minutes. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. Bring mixture to a boil, reduce heat, and simmer until squash is softened, about 1 hour.
3. 3 Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By JohnSned

Ingredients

• ✓ water
• egg
• ice

Instructions

1. 1 Fill a large pot with enough water to cover all eggs; bring to a boil. Use a slotted spoon to lower eggs gently into boiling water. Return to a gentle boil.
2. 2 Cook for 13 to 15 minutes, depending on how firm you want the yolks. Remove the pot from heat and drain water, keeping eggs in the pot. Fill the pot quickly with cold water to cool eggs. Add ice to speed the process.
3. 3 When eggs are cool enough to handle, remove each one and gently crack the shell on all sides without removing any shell. Return eggs to cold water and let stand for 15 minutes.
4. 4 Peel and remove egg shells to serve.

By Vanessa Sue

Ingredients

• ✓ water
• ✓ water
• watermelon
• white sugar
• ice

Instructions

1. 1 Scoop flesh from watermelon half and transfer to a blender with 2 cups cold water. Place a folded towel on the blender lid and blend until liquefied, about 1 minute. Strain through a fine mesh strainer into a large bowl to remove fibers. Discard fibers left in the strainer. Skim and discard excess foam from the juice if desired.
2. 2 Place sugar and 1/2 cup water into a saucepan over medium heat; stir until water is hot and sugar has dissolved. Turn off the heat and let simple syrup cool to room temperature, about 20 minutes. Stir simple syrup into watermelon juice to taste.
3. 3 Pour drink into a 2-quart pitcher and refrigerate until cold, at least 30 minutes. To serve, fill tall glasses with ice cubes and pour agua fresca drink over ice. Serve with straws.

By John Mitzewich

Ingredients

• ✓ water
• ✓ water
• masa harina
• kosher salt
• canola oil

Instructions

1. 1 Mix masa harina, salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time.
2. 2 Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick.
3. 3 Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
4. 4 When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding.
5. 5 Fill with your favorite taco fixings and serve while shells are still warm.

By John Mitzewich

Ingredients

• ✓ water
• vegetable bouillon
• scallion
• kale
• firm tofu

Instructions

1. 1 Combine water and bouillon in a pot; bring to a boil. Boil until bouillon cubes have disintegrated fully. Reduce heat, add scallions, and simmer for 30 seconds.
2. 2 Add kale and tofu; cook until kale has softened to desired texture, 3 to 5 minutes.

By Lisa Marie

Ingredients

• ✓ water
• jasmine rice
• salt
• nori

Instructions

1. 1 Combine 2 cups water, rice, and a pinch of salt in a saucepan. Bring to a boil; reduce heat to medium-low and cover. Simmer, stirring occasionally to prevent rice from sticking, until rice is tender and liquid has been absorbed, 20 to 25 minutes. Fluff with a fork; cool rice until easily handled, about 10 minutes.
2. 2 Fill a small bowl with water. Place 2 tablespoons of salt in another small bowl.
3. 3 Dip hands in water and rub salt over hands. Take a handful of warm rice and form it into a ball; gently squish with your hands into an "L" or "C" shape, then apply gentle pressure to the sides to shape it into a triangle.
4. 4 Wrap a strip of nori around the triangle, using a bit of water to help it stick if necessary.

By Tiffany

Ingredients

• ✓ water
• ramen noodle
• chicken breast
• bok choy
• carrot
• sesame oil

Instructions

1. 1 Bring water to a boil in a large saucepan. Break up the block of noodles and stir into the pot, reserving seasoning packet. Stir in chicken, bok choy, and carrot. Bring to a boil again, then reduce heat and simmer for 3 minutes. Stir in contents of seasoning packet and sesame oil.

By Angela DeMahy

Ingredients

• ✓ water
• carrot
• quinoa
• chicken bouillon granules
• broccoli
• spinach

Instructions

1. 1 Combine water, carrots, quinoa, and chicken bouillon in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer until nearly all water has been absorbed and outer ring of quinoa grain is visible, 10 to 12 minutes.
2. 2 Add broccoli and spinach to the pot, stir, and cover to allow spinach to wilt. Continue to cook until all water is absorbed and vegetables have been heated through, about 5 minutes more.
3. 3 Spoon quinoa and veggies into a bowl and serve.

By FRAMBUESA

Ingredients

• ✓ water
• active dry yeast
• salt
• bread flour

Instructions

1. 1 Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
2. 2 Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
3. 3 Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
4. 4 Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
5. 5 Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
6. 6 Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
7. 7 With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
8. 8 Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.

By John Mitzewich

Ingredients

• ✓ water
• ✓ water
• ✓ water
• pearl barley
• mushroom
• chuck roast
• parsley
• dill
• beef broth
• salt
• pepper

Instructions

1. 1 Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.
2. 2 Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.
3. 3 Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.

By Lobbylady

Ingredients

• ✓ water
• hot dog
• ramen noodle
• cauliflower
• spinach

Instructions

1. 1 Place hot dog half on a flat work surface. Cut a slit from the bottom to within 1 inch of the top. Turn the hot dog half 90 degrees to the uncut side and repeat. Cut each of 4 "legs" halfway down the middle to make 8 octopus "legs".
2. 2 Bring a small pot of water to a boil; add hot dog octopus. Cook until heated through, 2 to 3 minutes. Drain.
3. 3 Bring 2 cups water to a boil in the same pot. Add ramen noodles and cauliflower; cook until softened, 3 to 4 minutes. Stir in ramen seasoning until dissolved. Remove from heat; add spinach. Let stand until spinach wilts, about 3 minutes.
4. 4 Assemble bento box with ramen noodle mixture and octopus hot dog.

By Soup Loving Nicole

Ingredients

• ✓ water
• ham
• green bean
• potato
• onion
• cream
• salt
• black pepper

Instructions

1. 1 Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.

By mindis

Ingredients

• ✓ water
• all-purpose flour
• butter
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place flour in a large bowl. Sprinkle in butter; rub butter into flour until it resembles bread crumbs. Stir in cheese.
3. 3 Sprinkle cold water over flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow dough to form a ball and cleanly leave the sides of the bowl.
4. 4 Wrap dough in plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Roll out dough and place in a 9-inch pie or quiche pan. Use a fork to prick holes over the bottom of pastry.
6. 6 Bake crust in the preheated oven for 10 minutes before filling with quiche filling of your choice.

By Joanna

Ingredients

• ✓ water
• active dry yeast
• all-purpose flour
• salt
• vegetable shortening

Instructions

1. 1 Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
2. 2 Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
3. 3 Preheat oven to 500 degrees F (260 degrees C).
4. 4 Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
5. 5 Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.

By Dennis Morazan

Ingredients

• ✓ water
• orange flavored gelatin mix
• vanilla pudding mix
• instant tapioca pudding mix
• mandarin orange
• pineapple
• whipped topping

Instructions

1. 1 Bring water to a boil in a large saucepan. Whisk in orange gelatin mix, vanilla pudding mix, and tapioca pudding mix. Return to a boil and cook for 1 minute, stirring constantly. Remove from heat and allow to cool completely.
2. 2 Fold in mandarin oranges, crushed pineapple, and whipped topping; transfer to a serving bowl.
3. 3 Chill in the refrigerator for at least 2 hours. Use a spoon to fluff top before serving.

By SILKYMAMMA

Ingredients

• ✓ water
• almond milk
• oat
• cane sugar
• salt
• egg
• all purpose baking flour
• olive oil

Instructions

1. 1 Bring water to a boil in a pot; reduce heat to low. Add almond milk and stir in oats. Add sugar, stirring vigorously. Stir in salt. Continue to simmer until oats have reached your desired consistency, 3 to 5 minutes. Remove from heat and let cool, 15 to 20 minutes.
2. 2 Transfer oats to a lidded container, cover, and chill in a refrigerator, 30 minutes to 2 hours.
3. 3 Whisk egg in a small bowl. Place gluten-free flour in a separate bowl.
4. 4 Scoop chilled oatmeal into medium-size balls.
5. 5 Heat oil in a skillet over medium-high heat.
6. 6 Place oatmeal balls into egg wash until completely covered. Place in flour; cover entirely. Use a slotted spoon to remove floured oatmeal balls; shake off excess flour.
7. 7 Place oatmeal balls into the hot oil and cook until golden brown, 3 to 4 minutes on each side.

By ChefEbonaire

Ingredients

• ✓ water
• ✓ water
• green cabbage
• carrot
• green onion
• white vinegar
• oregano

Instructions

1. 1 Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

By Jenny

Ingredients

• ✓ water
• mung bean sprout
• carrot
• green onion
• sesame oil
• garlic
• salt
• black pepper
• sesame seed

Instructions

1. 1 Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
2. 2 Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
3. 3 Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

By Ann Lee

Ingredients

• ✓ water
• bread flour
• active dry yeast
• salt
• olive oil

Instructions

1. 1 Combine 2 cups bread flour, warm water, yeast, and salt in a bowl with an electric mixer fitted with the dough hook attachment. Mix on lowest speed until blended but still moist, about 2 minutes. Cover the bowl with a towel and let rise in a warm place until dough is doubled in volume, about 20 minutes.
2. 2 Uncover the bowl and mix with the electric mixer on low speed until dough has pulled together, about 5 minutes. Sprinkle in remaining 1 cup flour , a little at a time, until soft, sticky dough forms, 1 to 2 minutes.
3. 3 Increase mixer speed to medium and mix until dough pulls away from sides of bowl, about 8 minutes. Cover the bowl with a towel and let rest, about 20 minutes.
4. 4 Meanwhile, rub olive oil evenly into a plastic container.
5. 5 Transfer dough onto a floured work surface. Dust hands with flour and knead dough until soft but still wet on the inside. Form into a ball and place into the prepared container. Refrigerate dough for at least 1 day and up to 7 days.

By Tammi

Ingredients

• ✓ water
• ✓ water
• navy bean
• bacon
• onion
• brown sugar
• molasses
• salt

Instructions

1. 1 Bring 10 cups water and navy beans to a boil in a large pot; cook at a boil for 2 minutes. Stir bacon, onion, brown sugar, molasses, and salt into water.
2. 2 Carefully pour mixture into a slow cooker.
3. 3 Cook on High, stirring occasionally, for 4 hours.
4. 4 Stir 3 cups water into mixture. Continue cooking until beans are tender, about 2 hours 15 minutes more.

By SNOWPRINCESS8301