Type what you have

Ingredients

• ✓ water
• vegetable oil
• chili powder
• self-rising flour
• tomato sauce
• cumin
• garlic powder
• onion salt
• salt

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Stir in chili powder and flour, reduce heat to medium, and cook until fragrant and deepened in color, stirring constantly to prevent the flour from burning, about 1 minute.
2. 2 Gradually stir in water, tomato sauce, cumin, garlic powder, and onion salt until smooth. Continue cooking over medium heat until thickened slightly, about 10 minutes. Season with salt.
3. 3 Enjoy!

By BRANDI T

Ingredients

• ✓ water
• habanero pepper
• jalapeno pepper
• fresno chile pepper
• vinegar
• sweet onion
• brown sugar
• garlic powder
• liquid smoke
• salt

Instructions

1. 1 Blend together habanero peppers, jalapeño peppers, and Fresno peppers in a blender on the 'liquefy' setting until smooth. Add water, vinegar, onion, brown sugar, garlic powder, and liquid smoke to pureed peppers. Blend until smooth and liquefied; season with salt. Blend again.
2. 2 Pour chile sauce into a sterilized glass container with a tight seal. Refrigerate for 8 hours to overnight.

By Thomas Michael Hyland

Ingredients

• ✓ water
• tomato sauce
• white vinegar
• cumin
• onion powder
• garlic powder
• garlic salt
• chili powder
• paprika
• white sugar
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper together in a saucepan.
3. 3 Bring to a simmer over low heat and cook until slightly thickened, about 20 minutes. Cool sauce slightly before serving.

By Michael Beatty

Ingredients

• ✓ water
• vegetable oil
• all-purpose flour
• chili powder
• tomato sauce
• cumin
• garlic powder
• onion powder
• brown sugar
• salt

Instructions

1. 1 Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.

By Mary Kate

Ingredients

• ✓ water
• vegetable oil
• self-rising flour
• chili powder
• tomato sauce
• oregano
• cumin
• garlic powder
• onion salt
• salt

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce the heat to medium, and cook until flour is light brown in color, 3 to 5 minutes.
2. 2 Gradually stream water and tomato sauce into the skillet while whisking flour mixture until completely incorporated and smooth. Stir in oregano, cumin, garlic powder, and onion salt; cook until sauce has thickened slightly, 3 to 5 minutes. Season with salt.

By daniaduncan

Ingredients

• ✓ water
• olive oil
• carrot
• onion
• garlic
• habanero pepper
• tomato
• lime juice
• white vinegar
• salt
• black pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add carrots, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Remove from heat.
2. 2 Transfer vegetables to a blender. Add habanero peppers, tomato, water, lime juice, and vinegar; blend until smooth. Season with salt and pepper.
3. 3 Transfer mixture to a saucepan and simmer over medium-low heat until a bit thicker, about 3 to 5 minutes.

By Jim

Ingredients

• ✓ water
• jalapeno pepper
• onion
• carrot
• white vinegar
• pickling salt
• sugar
• garlic
• oregano
• bay leaf
• black peppercorn
• cumin seed
• calcium chloride

Instructions

1. 1 Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
2. 2 Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Toss jalapenos, onion, and carrots together in a bowl.
4. 4 Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
5. 5 Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
6. 6 Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
7. 7 Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
8. 8 Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.

By Allrecipes Member

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

Ingredients

• ✓ water
• sugar
• brown sugar
• maple extract

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water, white sugar, and brown sugar to a boil in a saucepan over medium-high heat.
3. 3 Reduce heat to medium-low and stir in maple extract.
4. 4 Simmer until slightly thickened, about 3 minutes.

By LUCYNDA

Ingredients

• ✓ water
• lemon
• kosher salt

Instructions

1. 1 Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
2. 2 Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.

By gartenfee

Ingredients

• ✓ water
• oregano
• butter

Instructions

1. 1 Grind up the dried oregano until very fine; measure out 3 tablespoons.
2. 2 Melt butter in a saucepan over medium-high heat. Lower heat to medium-low and stir in oregano. Carefully pour in water. Simmer gently, stirring every 20 minutes, until flavors combine, about 2 hours in total. Remove saucepan from heat.
3. 3 Wrap a piece of cheesecloth around a glass, ceramic, or metal bowl and secure it with a rubber band. Pour butter mixture through cheesecloth into the bowl. Remove the rubber band and carefully squeeze excess butter out of the cheesecloth, making sure oregano is strained out.
4. 4 Cover bowl with aluminum foil and chill in the refrigerator until butter solidifies above water, about 4 hours. Break the butter in half with a knife and transfer to a plate. Discard water.

By christouxphr

Ingredients

• ✓ water
• plum
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.
3. 3 Meanwhile, inspect five (½-pint) 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.
4. 4 Remove jelly from heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 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.
6. 6 Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.

By Shady Acres Cooking

Ingredients

• ✓ water
• egg
• all-purpose flour
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Beat egg in a medium bowl. Mix in 1/3 cup water.
3. 3 Combine flour and salt in a large bowl. Create a well in the center of the flour mixture and slowly pour in egg and water.
4. 4 Mix well. If the mixture is too dry, increase the amount of water 1 teaspoon at a time until a pliable dough has formed.
5. 5 Knead dough on a lightly floured surface until elastic.
6. 6 Cut dough into two separate balls. Cover dough balls with a damp cloth for a minimum of 10 minutes.
7. 7 Cut each ball into four equal pieces.
8. 8 Roll the pieces into 10 ½ x 10 ½-inch squares. Then cut each square into nine 3 ½ x 3 ½-inch squares for a total of 72 wonton wrappers. Use in any wonton recipe.

By Stephen

Ingredients

• ✓ water
• ✓ water
• green mango
• salt
• sugar
• vinegar

Instructions

1. 1 Combine mango slices and 3 tablespoons salt in a large bowl. Let sit, about 15 minutes.
2. 2 Combine remaining 1 tablespoon salt, 3 cups plus 3 tablespoons water, and sugar in a large pot; bring to a boil. Stir until sugar dissolved. Off heat, pour in vinegar. Let brine cool about 15 minutes.
3. 3 Drain mango slices; place in large jars. Add cooled brine to cover. Seal jars; refrigerate until mango turns yellow, about 2 days.

By doris

Ingredients

• ✓ water
• all-purpose flour
• salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Combine flour and salt in a bowl. Add water a few tablespoons at a time, mixing well after each addition, until dough comes together.
2. 2 Knead dough on a lightly floured surface until smooth, about 10 minutes. Wrap in plastic; rest for 20 minutes.
3. 3 Transfer dough to a floured work surface; knead until soft and pliable.
4. 4 Roll out dough to ⅛-inch thickness. Cut into desired shapes with festive cookie cutters.
5. 5 Transfer ornaments to the prepared baking sheet. Make a small hole in each for hanging using a toothpick or skewer.
6. 6 Bake in the preheated oven until dry and hard, about 2 hours. Cool completely before decorating.

By IRISHEYE101

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
• dandelion flower
• cane sugar
• lemon

Instructions

1. 1 Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 ½ ounces of petals and discard the stems and leaves.
2. 2 Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours.
3. 3 Drain through a fine-mesh sieve into a saucepan, squeezing petals as dry as possible with your hands. Stir in sugar and lemon juice and bring to a boil over medium heat. Simmer uncovered until a thin syrup forms, about 45 minutes. Cool until syrup thickens slightly.
4. 4 Pour into a bottle and store in the refrigerator. The syrup will keep for up to 1 month.

By Allrecipes Member

Ingredients

• ✓ water
• honey
• lemon juice
• lemon zest

Instructions

1. 1 Combine honey, water, lemon juice, and zest in a small saucepan. Cook over medium heat, stirring occasionally, until boiling. Continue to boil until mixture thickens and is reduced by a fourth.

By DeniseNH

Ingredients

• ✓ water
• red currant
• white sugar
• fruit pectin

Instructions

1. 1 Place red currants into a large pot and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.
2. 2 Pour juice into a large saucepan and stir in sugar. Bring to a rapid boil over high heat, and stir in liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
3. 3 Remove from heat and skim off foam from the top. Ladle or pour into sterile ½-pint jars, filling to within ½ inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes.

By BJBORSODY