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Fig Preserves
Pantry Italian

Fig Preserves

4.8

Prep
10 min
Cook
80 min
Total
180 min

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

Herbed Dumplings
Pantry American

Herbed Dumplings

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine flour, baking powder, salt, baking soda, thyme, parsley, and oregano in a bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
  2. 2 Drop by rounded tablespoons into simmering soup or stew, cover, and cook for 15 minutes.

By Ronna

Real Fig Preserves
Pantry American

Real Fig Preserves

4.5

Prep
35 min
Cook
85 min
Total
3720 min

Instructions

  1. 1 Fill a large bowl with cool water; add baking soda and stir to dissolve. Add figs and gently stir to clean. Drain water and rinse figs thoroughly with fresh, cool water. Drain again.
  2. 2 Transfer figs to a large pot; add sugar, water, butter, lemon slices, lemon juice, cinnamon, vanilla, ginger, and cloves. Stir gently to dissolve sugar, keeping figs as intact as possible.
  3. 3 Bring mixture to a boil over medium heat. Reduce the heat and simmer, stirring gently a few times to keep figs from burning onto the bottom, until figs are golden brown and coated in syrup, about 1 hour. Add salt to tame the sweetness if desired.
  4. 4 Meanwhile, inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until figs are ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Pack figs into hot, sterilized jars and top off with syrup, 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 15 minutes.
  7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface. 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. Store in a cool, dark area, and wait at least 2 days before opening.

By Dee

How to Make Homemade Pizza Sauce
Pantry Italian

How to Make Homemade Pizza Sauce

4.8

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Heat oil in a saucepan over medium-low heat. Add anchovy fillets and cook, stirring often, until they begin to sizzle, about 1 minute. Stir in garlic and cook just until fragrant, about 1 minute. Add fresh oregano and reduce the heat to low; cook until oregano is wilted, 2 to 3 minutes.
  2. 2 Add tomatoes, pepper flakes, and dried oregano; bring to a simmer. Season with sugar, pepper, and salt; reduce the heat to low and simmer, stirring occasionally, until thickened and oil rises to the top, 35 to 40 minutes. Stir in baking soda until thoroughly incorporated.

By John Mitzewich

Mom's Best Spaghetti Sauce
Pantry Italian

Mom's Best Spaghetti Sauce

4.2

Prep
20 min
Cook
255 min
Total
755 min

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

Chicken Tempura
Dinner Asian

Chicken Tempura

5.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Cut chicken breasts, horizontally, through the middle, being careful not to cut all the way through to the other side. Open breasts like a book; place between 2 sheets of heavy plastic on a solid, level surface. Firmly pound butterflied breasts with the smooth side of a meat mallet until thin. Slice breasts into half lengthwise.
  2. 2 Fill a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl to keep the batter cold while cooking the chicken.
  3. 3 Place beaten egg into a large bowl. Sift flour and cornstarch into beaten egg; add lemon juice, paprika, baking soda, and salt. Stir in club soda until incorporated; a few lumps in the batter will create an airy texture, so be careful not to overmix.
  4. 4 Transfer batter to the shallow bowl set on top of ice water.
  5. 5 Heat 1 inch vegetable oil in a deep saucepan over medium heat until glossy and reaches 350 degrees F (175 degrees C).
  6. 6 Fully coat chicken pieces in batter, carefully lowering into the hot oil, in 2 to 3 batches.
  7. 7 Fry until golden brown and crispy and no longer pink in the centers, about 2 minutes per side. Transfer to a serving tray. Repeat with remaining chicken pieces.

By Tony Arra

Cucur Udang (Prawn Fritters)
Dinner Asian

Cucur Udang (Prawn Fritters)

4.3

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine shrimp, onion, potato, flour, 1 cup water, corn, egg, chicken bouillon, salt, baking powder, and baking soda in a bowl. Mix in hot water until well combined. Let stand for 5 minutes.
  2. 2 Meanwhile, heat oil in a wok over medium- to medium-high heat. Drop spoonfuls of batter into the hot oil. Cook fritters in batches, flipping halfway, until browned on both sides, 3 to 4 minutes. Drain on a paper towel-lined plate.

By MAKHRUJI

Shrimp and Noodles with Chili Crisp Sauce
Dinner Asian

Shrimp and Noodles with Chili Crisp Sauce

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring, until tender yet firm to the bite, about 12 minutes.
  2. 2 Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes.
  3. 3 Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside.
  4. 4 Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels.
  5. 5 Warm oil in a sauté pan over medium heat. Cook and stir shallot, garlic, and ginger for 1 minute. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Add scallions and cook for 1 minute longer.
  6. 6 Pour chili crisp sauce over shrimp. Mix in cooked spaghetti and toss until evenly coated.

By Diana71

Spicy Sriracha Chicken Stir-Fry
Dinner Asian

Spicy Sriracha Chicken Stir-Fry

5.0

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Thinly slice chicken breasts; cut slices in half to create pieces about 1 1/2 to 2 inches in diameter; transfer to a bowl. Add baking soda; toss to coat chicken. Set aside for 15 minutes.
  2. 2 Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, ginger, and garlic in a separate bowl.
  3. 3 Rinse chicken thoroughly in a colander; pat dry.
  4. 4 Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add chicken and 1 to 2 splashes Sriracha-honey sauce; stir-fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Transfer chicken to a plate.
  5. 5 Add remaining 1 tablespoon oil to the skillet; add snap pea mixture. Cook until snap peas are crisp but still tender, 3 to 4 minutes. Return chicken to the skillet; add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes. Serve stir-fry over rice.

By Frankie

Sweet and Sour Orange Chicken
Dinner Asian

Sweet and Sour Orange Chicken

4.4

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt; beat to combine. Add 1 cup flour; beat until blended but lumpy.
  2. 2 Place remaining 1 cup flour in a separate bowl. Dredge chicken pieces in flour, then dip in egg mixture, letting excess batter drip off.
  3. 3 Heat vegetable oil in a wok or large, deep skillet over medium heat until a drop of water crackles when dropped in oil.
  4. 4 Carefully lower chicken into the hot oil; fry until golden brown and no longer pink in centers, 3 to 4 minutes, flipping if needed. Set aside and keep warm.
  5. 5 Combine cornstarch and 3 tablespoons water in a small bowl.
  6. 6 Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and pepper flakes in a medium saucepan; bring to a boil. Add cornstarch mixture. Reduce heat; simmer, stirring frequently, until reaches desired thickness.
  7. 7 Pour sauce over chicken and serve.

By bsims

Perfect Sesame Chicken
Dinner Asian

Perfect Sesame Chicken

4.6

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Prepare the battered chicken: Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and dash sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
  3. 3 Meanwhile, make the sauce: Bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
  4. 4 Heat olive oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  5. 5 Carefully drop in battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel-lined plate.
  6. 6 To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

By Doreen P

Sweet and Spicy Sesame Chicken
Dinner Asian

Sweet and Spicy Sesame Chicken

4.6

Prep
10 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Combine 2 tablespoons soy sauce, dry sherry, a dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in chicken. Cover and refrigerate for 20 minutes.
  2. 2 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  3. 3 Combine 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, constantly stirring. Turn heat to low and keep warm, occasionally stirring.
  4. 4 Fry marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
  5. 5 Transfer chicken to a large platter, top with sauce, and sprinkle chicken with sesame seeds.

By MISSFAVOR

Wonderful Banana Cake
Dessert

Wonderful Banana Cake

4.7

Prep
Cook
Total

Instructions

  1. 1 Prepare yellow cake mix according to package directions.
  2. 2 Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan.
  3. 3 Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour. Let cake cool thoroughly and then refrigerate.

By Carolyn Micklas

Two-Ingredient Dough Soft Pretzels
Snack

Two-Ingredient Dough Soft Pretzels

4.4

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Bring 6 cups of water to a low boil in a large pot. Add baking soda.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  3. 3 Mix 1 cup flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
  4. 4 Cut the dough into 4 equal pieces. Roll each segment into a long, thin rope, 22 to 24 inches in length. Twist the rope into a pretzel shape by taking the two ends, twisting them around each other, then securing both ends side-by-side onto the center portion of the rope.
  5. 5 One by one, carefully drop each pretzel into the water and boil until the pretzel floats to the top, 2 to 3 minutes. Drain on paper towels or a cooling rack.
  6. 6 Transfer to the prepared baking sheet.
  7. 7 Bake in the preheated oven for 20 minutes. Remove from the oven and increase the oven's temperature to 425 degrees F (220 degrees C). Brush the pretzels with some of the melted butter; continue to bake until golden brown, 4 to 5 minutes more. Brush with remaining butter and top with coarse salt.

By Annie Campbell

Julia's Best Ever Chocolate Chip Cookies In A Jar
Dessert

Julia's Best Ever Chocolate Chip Cookies In A Jar

4.4

Prep
Cook
Total

Instructions

  1. 1 Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid.
  2. 2 Attach an index card with the following directions: Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes.

By Julia

Honeycomb with Golden Syrup
Dessert Other

Honeycomb with Golden Syrup

4.0

Prep
5 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Grease an 8-inch square cake pan. Fill a bowl with cold water.
  2. 2 Bring sugar and golden syrup to a boil in a large saucepan over medium heat. Reduce heat and simmer until a small amount of syrup dropped into the water turns brittle, 10 to 15 minutes.
  3. 3 Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into prepared cake pan. Cool until set, about 15 minutes. Break into bite-size chunks to serve.

By Nicola

Snickerdoodle Mix in a Jar
Dessert

Snickerdoodle Mix in a Jar

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, combine the flour, salt, baking soda, cream of tartar, and sugar. Stir with a whisk, then place into a one quart canning jar.
  2. 2 Attach a tag with the following recipe to the jar: Snickerdoodles 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1 cup of butter and 2 eggs. Pour in the snickerdoodle mix, and stir until a dough forms. In a small bowl, combine 1/2 cup of sugar and 1 tablespoon of cinnamon. Roll the dough into 1 inch balls, roll the balls in the cinnamon-sugar mixture, and place 2 inches apart on an ungreased cookie sheet. 3. Bake for 10 to 15 minutes in the preheated oven. Cookies should be light brown. Cool on wire racks.

By Diane

Best Buttermilk Biscuits
Dinner American

Best Buttermilk Biscuits

4.5

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Sift flour and baking soda together in a large bowl. Cut in shortening with 2 knives or pastry blender until mixture resembles coarse crumbs, making a well in the center. Pour buttermilk into well; stir until a soft ball forms. Turn dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out into a 1/2-inch thick rectangle.
  3. 3 Cut out 12 biscuits with a biscuit cutter; transfer to a baking sheet.
  4. 4 Bake in the preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Cool biscuits completely on a wire rack, about 30 minutes.

By Carol Reese Hardbarger

Pretzel Bratwurst Bites
Dinner

Pretzel Bratwurst Bites

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet or line with foil.
  2. 2 Stir together water and baking soda in a large saucepan. Bring to a boil.
  3. 3 Meanwhile, turn dough out onto a lightly floured surface. Roll into a 10x12-inch rectangle. Cut dough into twelve 1-inch strips. Wrap each strip tightly around a bratwurst in a spiral, pinching edges to seal and leaving about 1/2 inch of bratwurst peeking out of each end.
  4. 4 Add 3 wrapped bratwurst at a time to the boiling water. Boil for about 30 seconds. Transfer bratwurst to the prepared baking sheet. Sprinkle with salt. Repeat with remaining wrapped bratwurst.
  5. 5 Bake bratwursts until golden brown, about 12 minutes. Cut each bratwurst crosswise into thirds. Serve with mustard.

By Juliana Hale

Caramel Frosting V

Caramel Frosting V

4.3

Prep
Cook
Total

Instructions

  1. 1 In a medium, heavy saucepan, bring the brown sugar and cream to a rolling boil; boil 1 minute. Add baking soda; boil 1 more minute. Remove from heat. Add butter, but do not stir yet. Let the mixture cool.
  2. 2 Beat well. Stir in pecans if desired.

By Carol

Easy Bake Oven Cookie Mix
Dessert

Easy Bake Oven Cookie Mix

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a medium bowl, stir together the oats, flour, baking soda and brown sugar. Cut in the shortening until the mixture resembles cornmeal. There should be no lumps of shortening left. Measure 1/2 cup of the mixture into re-sealable bags or containers for storage. Label and date each bag. This mix can be stored in a cool dry place for up to 12 weeks.
  2. 2 To make the cookies, empty one package of the mix into a bowl. Stir in 2 teaspoons of water, 1 tablespoon of raisins and 1 tablespoon of mini semisweet chocolate chips. Mix well and shape teaspoonfuls of dough into small balls. Place balls on an ungreased cookie sheet and flatten with the buttered bottom of a glass dipped in sugar. Follow you oven's instructions for baking.

By Nancy

Homemade Chocolate Chip Cookie Mix
Dessert

Homemade Chocolate Chip Cookie Mix

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix flour, baking soda, and salt together in a bowl. Pour into a 1-quart canning jar. Layer with brown sugar, white sugar, and chocolate chips (in that order), making sure to pack down all the ingredients.
  2. 2 Cover and decorate the jar as desired. Copy baking instructions onto a tag and attach to the jar.

By Marie Angel Cat

Chocolate-Hazelnut Spread Cookies
Dessert

Chocolate-Hazelnut Spread Cookies

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
  3. 3 Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.

By mommascookin

Magic Syrup
Breakfast

Magic Syrup

4.9

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine sugar, buttermilk, and butter in a large saucepan over medium heat; cook and stir until melted and smooth, about 4 minutes. Stir in vanilla extract. Add baking soda and stir until syrup is frothy and doubles or triples in volume, about 1 minute.

By charmingsgirl

Pecan Brittle
Dessert

Pecan Brittle

2.8

Prep
10 min
Cook
40 min
Total
110 min

Instructions

  1. 1 Line a rimmed baking sheet with a silicone mat. Mix together baking soda, 1 teaspoon water, and vanilla in a small bowl; set aside.
  2. 2 Mix together sugar, 1 cup water, and corn syrup in a 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 25 minutes.
  3. 3 Stir in pecans and butter. Heat to 300 degrees F (149 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 13 minutes. Immediately remove from the heat and stir in reserved baking soda mixture, until candy is light and foamy.
  4. 4 Pour mixture onto the prepared baking sheet and allow to cool until hardened, 1 to 2 hours. Break into pieces.

By Fall

Cab Shop Seafoam
Dessert

Cab Shop Seafoam

4.0

Prep
5 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Grease a disposable 8x8 inch baking pan. Stir sugar, corn syrup, and vinegar together in a heavy saucepan until the sugar is just mixed in, and the mixture looks like dirty sand.
  2. 2 Place pan over medium-low heat. Cook to 307 degrees F on a candy thermometer, about 15 minutes. Remove from heat; gently stir in baking soda. Pour candy into prepared pan and let cool in a draft free area.
  3. 3 Break cooled candy into bite-size pieces. Melt chocolate chips in a double boiler. Dip candy pieces in chocolate to coat. Let chocolate harden; store candy in an airtight container.

By Lisa Marie Hardin