Type what you have

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
• 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
• 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
• 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
• 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
• 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
• concord grape
• white sugar
• liquid pectin

Instructions

1. 1 Gather all ingredients.
2. 2 Sort and wash grapes; discard stems. Place grapes into a large stockpot and crush them.
3. 3 Add water, cover, and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes.
4. 4 Remove from heat; pour juice into a strainer over a large bowl to extract juice. Allow juice to stand in a cool place 8 hours to overnight to prevent the formation of crystals in the jelly.
5. 5 Strain juice through a double layer of damp cheesecloth.
6. 6 Measure 4 cups juice into a large pot; stir in sugar and bring to a rolling boil.
7. 7 Stir in pectin and allow to boil for 1 minute. Remove from heat and skim off any foam on the surface.
8. 8 Pack jelly into hot, sterilized jars, filling to within 1/4 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 sterile lids and screw rings on tightly.
9. 9 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 5 minutes.
10. 10 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.
11. 11 Serve and enjoy!

By SWIZZLESTICKS

Ingredients

• ✓ water
• sweet sausage
• spaghetti sauce
• peach preserves

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Stir spaghetti sauce and peach preserves with the sausage to coat. Pour water into the sauce jar and swirl it around to collect any extra sauce from the sides of the jar; pour into the skillet and stir. Bring mixture to a simmer, reduce heat to medium-low, and cook until the sauce thickens slightly, adding more water as needed to keep sauce from becoming too sticky, about 10 minutes.

By My Lady Luck

Ingredients

• ✓ water
• ✓ water
• strawberry
• rhubarb
• sugar
• cornstarch

Instructions

1. 1 Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Strain through a mesh sieve placed over a bowl; discard solids and reserve juice.
2. 2 Combine 1 cup water and sugar in a saucepan over medium-high heat; bring to a boil, whisking constantly. Stir in reserved strawberry-rhubarb juice.
3. 3 Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth; add to juice mixture and cook, whisking constantly, until thickened, about 1 minute.
4. 4 Serve warm or cold.

By Abbey

Ingredients

• ✓ water
• blueberry
• sugar
• lemon juice

Instructions

1. 1 Gather the ingredients.
2. 2 Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.
3. 3 Whisk lemon juice into syrup; serve immediately or cool.

By Vanessa Fregoso

Ingredients

• ✓ water
• mango
• white sugar
• saffron thread

Instructions

1. 1 Gather all ingredients.
2. 2 Make 4 to 5 slits in mangoes and microwave on High until soft, 1 to 2 minutes.
3. 3 Cool, then remove the peel and inner seed; place mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
4. 4 Stir together sugar and water in a large saucepan over low heat, and bring to a boil. When the mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C).
5. 5 Stir in mango pulp, add saffron threads, and boil until the mixture thickens, about 5 minutes.
6. 6 Pour cooked jam into sterilized jars and seal according to canning directions.

By RADHIKA GHATAGE

Ingredients

• ✓ water
• horseradish root
• white vinegar
• salt

Instructions

1. 1 Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
2. 2 Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.

By John Mitzewich

Ingredients

• ✓ water
• ✓ water
• sugar
• vegetable shortening
• vegetable oil
• vanilla extract
• confectioners sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Stir sugar and 1/2 cup water together in a saucepan over medium heat until sugar has dissolved and mixture comes to a boil. Remove from the heat and let cool completely, 15 to 30 minutes.
3. 3 Pour cooled syrup into a large mixing bowl. Add shortening, oil, and vanilla; beat with an electric mixer on high speed until well blended.
4. 4 Beat in confectioners' sugar, 1 cup at a time, until filling is thick and fluffy.
5. 5 Mix in water, 1 tablespoon at a time, if filling is too thick.

By Allrecipes Member

Ingredients

• ✓ water
• crab apple
• cinnamon stick
• sugar

Instructions

1. 1 Gather all ingredients. Inspect four 1/2-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.
2. 2 Remove stems and blossom ends from crab apples. Cut fruit into quarters and place into a large stainless steel pot. Add cinnamon stick, then pour in just enough water so you can see it through the fruit, but not so much that the fruit is floating. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until fruit is soft and has changed color, 10 to 15 minutes.
3. 3 Discard cinnamon stick. Strain fruit through 2 or 3 layers of cheesecloth; you should have at least 4 cups juice. Discard pulp, then pour juice back into the pot.
4. 4 Bring juice to a simmer, then cook for 10 minutes. Skim off any foam that comes to the surface. Stir in sugar until completely dissolved. Continue cooking at a low boil until juice reaches a temperature of 220 to 222 degrees F (104 to 106 degrees C), 2 to 5 minutes. Remove from the heat.
5. 5 Pack jelly into hot, sterilized jars, filling to within 1/4 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.
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 5 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.

By Bru

Ingredients

• ✓ water
• rolled oat
• canola oil
• chicken thigh
• green bean
• liquid aminos

Instructions

1. 1 Pour water and oats into a rice cooker. Seal and select setting according to the manufacturer's instructions; cook until tender, about 15 minutes. Pull out the pot as soon as the unit switches to the Warm setting. Set aside.
2. 2 Heat oil over high heat in a large frying pan or wok. Add chicken, cover, and cook for 4 minutes, stirring every minute. Add green beans, cover, and cook for 4 minutes, stirring every minute. Stir in aminos and break up mixture using a spatula. Cover, reduce the heat to low, and simmer for 10 minutes.
3. 3 Stir in cooked oatmeal and break up again using a spatula. Remove from the heat and let cool completely, 20 to 30 minutes. Package in desired portions for freezing.

By Jay

Ingredients

• ✓ water
• blueberry
• white sugar
• cornstarch

Instructions

1. 1 Gather all ingredients.
2. 2 Combine blueberries, sugar, water, and cornstarch in a saucepan; bring to a boil.
3. 3 Reduce heat and simmer until thickened, about 10 minutes.
4. 4 Enjoy!

By shadownc

Ingredients

• ✓ water
• kosher salt
• soy sauce
• sugar
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Pour warm water into a container that is twice the volume of the water.
3. 3 Add salt, soy sauce, sugar, and olive oil; stir until sugar and salt have dissolved.
4. 4 Allow brine to cool to room temperature.

By Jay

Ingredients

• ✓ water
• raisin
• brown sugar
• salt
• cornstarch

Instructions

1. 1 Gather the ingredients.
2. 2 Bring water to a boil in a saucepan over high heat. Stir in raisins, then reduce the heat to medium and boil until raisins are very tender, about 5 minutes.
3. 3 Whisk in brown sugar and salt, then gradually whisk in cornstarch to avoid lumps forming. Simmer over low heat until glaze has thickened, about 10 minutes.

By LISA34LISA

Ingredients

• ✓ water
• white vinegar
• white sugar
• kosher salt
• red bell pepper

Instructions

1. 1 Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add bell peppers to boiling water mixture. Reduce heat to medium-low and simmer until peppers are softened, 8 to 10 minutes.
2. 2 Transfer peppers and liquid to glass jars. Screw on the lids and refrigerate for 8 hours to overnight.

By Love2c0ok

Ingredients

• ✓ water
• strawberry
• sugar
• pectin

Instructions

1. 1 Gather all ingredients.
2. 2 Crush strawberries using a potato masher in a large bowl. (Alternatively, pulse strawberries in a food processor until just finely chopped but not pureed.) Drain strawberries through a fine mesh strainer; reserve juice for another use. Transfer 2 cups crushed strawberries to a large bowl (reserve any extra strawberries for another use); add sugar, and stir until evenly combined. Let stand at room temperature for 10 minutes, stirring occasionally.
3. 3 Meanwhile, stir pectin and water together in a small saucepan until combined. Bring to a boil over medium-high heat; boil, stirring constantly, until a thick paste forms and pectin is fully dissolved, about 2 minutes.
4. 4 Stir boiling pectin-water mixture into strawberry mixture in large bowl; stir constantly for 3 minutes. To check if jam is set, coat back of a spoon with jam; run a finger through it. If jam remains separated, it is properly set. If jam runs back together, it is not set; stir until set, 3 more minutes. Pour into 2 sterilized pint-size jars or other storage containers, leaving a 1/2-inch space at the top to allow for expansion. Place tops on containers, and leave at room temperature for 24 hours.
5. 5 Place in refrigerator for at least 1 hour before serving, or freeze until ready to use or up to 3 months. Enjoy!

By JORDAN76

Ingredients

• ✓ water
• butter
• miniature marshmallow
• vanilla extract
• confectioners sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place butter in a shallow bowl and set aside until needed for kneading.
3. 3 Place marshmallows in a large microwave-safe bowl and microwave on high to start melting the marshmallows, 30 seconds to 1 minute.
4. 4 Carefully stir water and vanilla into hot marshmallows; stir until the mixture is smooth.
5. 5 Slowly beat in confectioners' sugar, 1 cup at a time, until you have a sticky dough. Reserve 1 cup confectioners' sugar for kneading. The dough will be very stiff.
6. 6 Rub your hands thoroughly with butter and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
7. 7 Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate, 8 hours to overnight.
8. 8 To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with confectioners' sugar.

By Kiele Briscoe

Ingredients

• ✓ water
• blueberry
• lemon juice
• gelatin
• sugar

Instructions

1. 1 In a heavy saucepan over medium-high heat, combine blueberries, 1/2 cup water, and lemon juice. Bring to a boil, then reduce the heat and simmer gently for about 8 minutes, stirring frequently.
2. 2 Meanwhile, soak gelatin in 1/4 cup cold water.
3. 3 Remove blueberries from the heat and stir in gelatin and sugar. Pour into hot, sterilized jars and seal. Cool for 12 hours, then store in the refrigerator.

By Lovesmurfs

Ingredients

• ✓ water
• cranberry
• white sugar
• egg yolk
• butter

Instructions

1. 1 Place cranberries in a medium saucepan. Add water and sugar and bring to a boil over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
2. 2 Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to the saucepan over low heat.
3. 3 Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking until thickened and the curd coats the back of a metal spoon, about 5 minutes. Add butter, 1 tablespoon at a time, whisking until melted and fully incorporated.
4. 4 Pour curd into a sterilized jar; cool completely. Refrigerate up to 1 week.

By France Cevallos

Ingredients

• ✓ water
• elderberry
• cinnamon stick
• clove
• ginger root
• honey

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water, elderberries, ginger, cinnamon stick, and cloves in a saucepan over medium heat; bring to a boil. Reduce the heat to low and simmer for 30 minutes.
3. 3 Mash berries with a potato mixture to release juices.
4. 4 Strain the mixture through a fine sieve, retaining juice and discarding pulp, cinnamon stick, and cloves. Let cool for 30 minutes.
5. 5 Stir in honey until thoroughly combined.

By danny k