Type what you have

Ingredients

• ✓ water
• ✓ water
• fig
• baking soda
• white sugar
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Place figs in a large bowl; sprinkle baking soda over figs. Carefully cover figs with boiling water and soak for 1 hour. Drain figs and rinse thoroughly with cold water.
3. 3 Combine sugar and 4 cups of water in a large Dutch oven; bring to a boil and simmer for 10 minutes.
4. 4 Add figs and lemon slices to syrup and simmer for 1 hour, stirring occasionally.
5. 5 Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving ½ inch of head space. 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.
6. 6 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 10 minutes.
7. 7 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 for up to 1 year.

By Dotti K

Ingredients

• ✓ water
• liquid rennet
• citric acid
• milk
• salt

Instructions

1. 1 Combine 1/4 cup water and rennet in a small bowl; mix well.
2. 2 Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.
3. 3 Pour milk into a large pot set over medium heat. Stir in citric acid mixture.
4. 4 Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes.
5. 5 Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of curd gently with a palette knife or the back of a spoon to check for firmness.
6. 6 Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact.
7. 7 Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat.
8. 8 Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot.
9. 9 Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd.
10. 10 Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.
11. 11 Enjoy!

By ChefJackie

Ingredients

• ✓ water
• fennel bulb
• white wine vinegar
• salt
• turbinado sugar
• olive oil
• chive

Instructions

1. 1 Inspect 2 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fennel is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Place sliced fennel in a colander and rinse well.
3. 3 Combine water, vinegar, and salt in a large saucepan and bring to a boil. Add the fennel, sugar, olive oil, and chives; stir to combine. Bring back to a boil and cook for 3 minutes.
4. 4 Remove fennel from the cooking liquid with a slotted spoon and pack into sterilized jars. Fill the jars with the hot cooking liquid, leaving 1/2-inch head space. Wipe the tops of the jars with a clean cloth. Place lids on the jars and tighten.
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 15 minutes.
6. 6 Remove the jars from the stockpot with a jar lifter and let rest on a kitchen towel, 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 for 1 week before consuming.

By Kim's Cooking Now

Ingredients

• ✓ water
• chicken broth
• garlic
• artichoke heart
• lemon juice
• caper
• butter
• cornstarch

Instructions

1. 1 Bring chicken broth and garlic to a boil in a small saucepan over high heat. Reduce the heat to medium to simmer. Stir in artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Add butter and whisk until melted.
2. 2 Whisk water and cornstarch together in a small bowl; stir mixture into the sauce and continue cooking until thickened and bubbly, about 30 seconds.

By Mary Elizabeth Vaquer

Ingredients

• ✓ water
• mayonnaise
• red wine vinegar
• lemon juice
• vegetable oil
• worcestershire sauce
• sugar
• oregano
• garlic

Instructions

1. 1 Whisk together mayonnaise, vinegar, lemon juice, oil, water, Worcestershire sauce, sugar, oregano, and garlic in a small bowl until evenly combined. Chill in the refrigerator before serving.

By CHRISTYJ

Ingredients

• ✓ water
• tomato paste
• olive oil
• garlic
• oregano
• basil
• rosemary
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together water, tomato paste, and olive oil in a large bowl or jar. Add garlic, oregano, basil, rosemary, salt, and pepper; mix well.
3. 3 For best results, let sauce stand for several hours to allow the flavors to blend. No cooking is necessary; just spread on pizza crust.

By Frank Sweterlitsch

Ingredients

• ✓ water
• olive oil
• onion
• tomato puree
• oregano
• basil
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onions and sauté in hot oil until just starting to turn golden, 5 to 8 minutes. Stir in tomato purée, water, oregano, basil, salt, and pepper until combined.
2. 2 Bring sauce to a simmer. Reduce heat to medium-low, cover, and simmer until flavors blend, about 30 minutes.

By koko

Ingredients

• ✓ water
• mayonnaise
• red wine vinegar
• lemon juice
• parmesan cheese
• olive oil
• garlic
• oregano
• basil
• black pepper

Instructions

1. 1 Place mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container and refrigerate, at least 1 hour. Shake well before using.

By Baricat

Ingredients

• ✓ water
• walnut
• garlic
• sea salt
• marjoram
• thyme
• oregano
• olive oil
• heavy cream
• pecorino romano cheese
• black pepper
• sea salt
• fettuccine pasta
• chive

Instructions

1. 1 Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
2. 2 Combine garlic and pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
3. 3 Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese and whisk until combined. Season with black pepper and sea salt to taste.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
5. 5 Toss walnut sauce with pasta. Garnish with fresh chives.

By Marketchef

Ingredients

• ✓ water
• olive oil
• garlic
• tomato paste
• parmesan cheese
• red wine
• sugar
• oregano
• basil
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add garlic and sauté until golden and fragrant, about 1 minute. Stir in tomato paste, water, Parmesan cheese, wine, sugar, oregano, basil, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes.

By JANDEE

Ingredients

• ✓ water
• plum tomato
• honey
• oregano
• salt
• black pepper
• bay leaf
• olive oil
• yellow onion
• garlic
• lemon juice
• salt

Instructions

1. 1 Inspect 10 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Place tomatoes, honey, oregano, 1 tablespoon salt, pepper, and bay leaves in a large stockpot; add water to cover. Stir to combine, cover, and bring to a low boil over medium-high heat. Remove the cover and simmer for 20 minutes, stirring occasionally. Remove bay leaves. Taste and adjust seasoning.
3. 3 While tomatoes are cooking, heat olive oil in a large skillet over medium-high heat. Cook and stir onions and garlic in hot oil until onions are softened but not browned, about 10 minutes. Remove from heat.
4. 4 Transfer cooked tomatoes to a food mill placed over a bowl; purée in batches, separating tomato pulp and juice from tomato skins and seeds.
5. 5 Return tomato pulp and juice to the stockpot. Stir in cooked onions and garlic. Cook, uncovered and stirring occasionally to prevent scorching, over medium-high heat until sauce thickens and reduces by about half, 1 hour to 1 hour 30 minutes.
6. 6 Transfer the jars and lids from simmering water to a dry towel.
7. 7 Place 3 tablespoons lemon juice and 1 teaspoon salt into each jar. Ladle hot tomato sauce into the sterilized jars, filling to within 1/2 inch of the top. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
8. 8 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 the jars by at least 1 inch. Bring to a rolling boil, cover, and process until the jars are fully sealed, about 45 minutes.
9. 9 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 ScandoGirl

Ingredients

• ✓ water
• tomato paste
• parmesan cheese
• honey
• garlic
• anchovy paste
• onion powder
• oregano
• marjoram
• basil
• black pepper
• cayenne pepper
• red pepper flake
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place tomato paste, water, Parmesan cheese, honey, garlic, anchovy paste, onion powder, oregano, marjoram, basil, black pepper, cayenne pepper, red pepper flakes, and salt into a medium bowl; mix until well blended, breaking up any clumps of cheese.
3. 3 Set sauce aside for 30 minutes to allow the flavors to blend; spread over pizza dough and prepare pizza as desired.

By Angie Gorkoff

Ingredients

• ✓ water
• tomato
• red wine
• tomato paste
• celery
• carrot
• sweet onion
• garlic
• oregano
• sage
• basil
• parsley
• salt
• black pepper

Instructions

1. 1 Stir diced tomatoes, water, red wine, tomato paste, celery, carrots, onion, garlic, oregano, sage, basil, parsley, salt, and pepper together in a large pot; bring to a boil. Reduce the heat to low and simmer until carrots are tender, about 1 hour.
2. 2 Fill a blender halfway with sauce. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a clean pot. Repeat with remaining sauce. Alternatively, use an immersion blender and purée sauce in the pot.

By Melissa Smith

Ingredients

• ✓ water
• tomato
• mushroom
• tomato sauce
• tomato paste
• onion
• basil
• garlic
• sugar
• baking soda
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together whole tomatoes, mushrooms, tomato sauce, tomato paste, water, onions, basil, garlic, sugar, 1 pinch of baking soda, salt, and pepper in a large saucepan. Bring to a boil over high heat while stirring, then reduce heat to a simmer, and cook for at least 4 hours.
3. 3 Stir in remaining pinch of baking soda; sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan into the sauce.
4. 4 Stir in Parmesan cheese. Taste sauce: if too tangy or acidic, add another pinch of baking soda and simmer for 30 more minutes.
5. 5 Let sauce cool to room temperature, then cover and refrigerate for 8 hours to overnight. Reheat the next day and serve.

By Barb Tucker

Ingredients

• ✓ water
• vodka
• red pepper flakes
• olive oil
• prosciutto
• garlic
• parsley
• basil
• salt
• pepper
• roma tomato
• tomato sauce
• heavy cream

Instructions

1. 1 In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour.
2. 2 Heat olive oil in a large skillet over medium heat. Add prosciutto, garlic, parsley, basil, salt, and pepper; sauté until prosciutto is evenly browned. Pour in vodka mixture and simmer for 10 minutes.
3. 3 Crush Roma tomatoes and add to sauce with canned tomato sauce and water. Simmer for 15 minutes. Stir in heavy cream and cook for 2 more minutes.

By RACQUELLE

Ingredients

• ✓ water
• plum tomato puree
• turkey sausage
• mild sausage
• ground chuck
• salt
• black pepper
• onion
• garlic
• tomato paste
• parmesan cheese
• basil
• oregano
• parsley

Instructions

1. 1 Heat tomato puree in a large pot over medium-low heat; simmer while prepared the remaining ingredients.
2. 2 Heat a skillet over medium heat; cook and stir hot Italian sausage, mild Italian sausage, and ground chuck until browned and cooked through, 10 to 15 minutes. Season with salt and pepper. Remove cooked sausage and chuck with a slotted spoon and transfer to the simmering tomato puree.
3. 3 Cook and stir onion and garlic in the same skillet used for browning meat until onions are lightly browned, 5 to 8 minutes. Transfer onion mixture to meat mixture.
4. 4 Stir water and tomato paste in the same skillet used for onion mixture over low heat until slightly thickened, about 15 minutes; add to the sauce in the pot. Sprinkle Parmesan cheese, basil, oregano, and parsley over the sauce; stir to combine. Simmer over low heat, stirring occasionally, for 3 hours.

By Linda T

Ingredients

• ✓ water
• olive oil
• beef shank
• pork sparerib
• chicken thigh
• onion
• salt
• garlic
• tomato
• tomato paste
• parmesan cheese
• flat-leaf parsley
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
3. 3 Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
4. 4 Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
5. 5 Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
6. 6 Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

By John Mitzewich

Ingredients

• ✓ water
• olive oil
• garlic
• turkey sausage
• green onion
• mushroom
• basil
• oregano
• tomato sauce
• tomato
• tomato paste
• red wine
• white sugar
• red pepper flake
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Sauté garlic in hot oil until browned. Add sausage and cook for 4 minutes, breaking apart with a spoon. Add green onions and cook until sausage is evenly browned, about 10 minutes.
2. 2 Stir in mushrooms, basil, and oregano; cook for 5 minutes. Stir in tomato sauce, stewed tomatoes, and tomato paste. Add water, red wine, sugar, and red pepper flakes. Season with salt and pepper. Reduce heat to low and simmer for at least 1 hour.

By Carliey

Ingredients

• ✓ water
• flax seed

Instructions

1. 1 Whisk water and ground flax seeds together in a bowl until combined, about 30 seconds. Let sit until slightly thickened, about 2 minutes.
2. 2 Whisk again, about 30 seconds. Let sit until thickened, about 2 minutes more.

By Tricia Vaccaro-Coburn

Ingredients

• ✓ water
• sugar pumpkin

Instructions

1. 1 Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot). Set trivet inside.
2. 2 Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, then remove seeds and stringy pieces from inside pumpkin. Place pumpkin with the cut-side down on the trivet. If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.
3. 3 Close and lock the lid; set valve to sealing. Select manual mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove pumpkin from the pot and set on a rack until cook enough to handle, about 5 minutes.
5. 5 Scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.

By France Cevallos

Ingredients

• ✓ water
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Place water into a 3-quart saucepan with a lid. Place over high heat and bring to a low boil. Carefully place eggs in the water.
3. 3 Cover pan immediately, reduce heat to medium-high, and cook for 9 ½ minutes.
4. 4 Remove pan from heat and cool eggs down with cold running water, tipping out the water, and continuing to run cold water over the eggs until they are cool.
5. 5 Enjoy!

By John Mitzewich

Ingredients

• ✓ water
• white vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Pour water and vinegar into a spray bottle.

By Sarah Dipity

Ingredients

• ✓ water
• sugar
• strawberry

Instructions

1. 1 Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes.
2. 2 Reduce heat to medium-low; simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.

By Daniel Maynard

Ingredients

• ✓ water
• mustard
• white pepper

Instructions

1. 1 Whisk mustard, water, and white pepper together in a bowl until smooth.

By Lorraine Pierce

Ingredients

• ✓ water
• all-purpose flour
• vegetable oil

Instructions

1. 1 Place flour in a large bowl and gradually mix in water. Mix until dough comes together; knead until smooth, 15 to 20 minutes. Cover with plastic wrap and let rest for 15 minutes.
2. 2 Knead dough again for 2 minutes; cover and let rest for 15 minutes.
3. 3 Knead dough one more time for 2 minutes. Divide into 4 equal pieces. Roll each piece into a 3/8-inch-thick sheet. Brush both sides of each sheet with oil. Stack sheet together; cover with plastic wrap and let rest for 10 to 15 minutes.
4. 4 Fill a large saucepan with water and bring to boil.
5. 5 Place one sheet of dough on a cutting board and slice into 1/8-inch-wide strips. Take one end of a strip in each hand and stretch it until it is 30 to 35-inches long. Fold it in thirds and stretch again to the same length; shake and slap against the counter several times to lengthen it to 2 to 3 yards. Drop it into boiling water. Add 2 to 3 more strips of noodles to boiling water; cook until tender, 5 to 10 minutes. Transfer drained noodles to a serving bowl.
6. 6 Repeat with remaining sheets of dough.

By Ping Lo

Ingredients

• ✓ water
• egg white
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Beat egg whites in a chilled bowl until frothy.
3. 3 Gently stir flour and cold water into egg whites until flour is just moistened. It's ok to have some lumps in the batter.

By Daddy Cooks

Ingredients

• ✓ water
• kombu
• bonito flake

Instructions

1. 1 Wipe off any dirt from kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Soak kombu in water in a saucepan for 30 minutes to soften.
2. 2 Transfer kombu to a cutting board; cut several slits, lengthwise, into the leaf. Return kombu to water in the saucepan; bring to a boil. As soon as water begins to boil, remove kombu to prevent stock from becoming bitter.
3. 3 Stir bonito flakes into kombu-flavored water; bring back to a boil, then remove pan from heat. Allow dashi to cool. When bonito flakes settle on bottom, strain dashi through a strainer lined with cheesecloth or a coffee filter.

By Kyle Hildebrant

Ingredients

• ✓ water
• all-purpose flour
• active dry yeast

Instructions

1. 1 Gather all ingredients.
2. 2 Place flour into a large, non-metallic bowl. Sprinkle yeast over top, pour in warm water, and mix to combine.
3. 3 Place the bowl on a cookie sheet; cover loosely and set in a warm place to ferment for 4 to 8 days. Depending on temperature and humidity, times may vary. The starter is ready when bubbly and pleasantly sour smelling. If it's colored at all (pink, orange, etc.), throw it out and start over.
4. 4 Enjoy!

By Esther Nelson

Ingredients

• ✓ water
• baking mix
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Mix baking mix and butter together in a small bowl. Add water and vigorously stir until a soft dough forms. Flour your hands with a bit of baking mix, then press dough into a 9-inch pie plate.
3. 3 Bake in the preheated oven until light golden brown, 8 to 10 minutes. Let cool completely before filling with desired filling.

By Linda

Ingredients

• ✓ water
• wasabi powder
• mayonnaise

Instructions

1. 1 Mix wasabi powder and water together in a small bowl to form a paste. Let sit for 1 minute, then stir in mayonnaise.

By CHEFJR