Type what you have

Ingredients

• ✓ salt
• cucumber
• yogurt
• parsley
• garlic

Instructions

1. 1 Gather the ingredients.
2. 2 Squeeze chopped cucumbers to release any excess moisture; place in a bowl.
3. 3 Add yogurt, parsley, and garlic; stir together until well blended. Season to taste with salt.

By Jake176

Ingredients

• ✓ salt
• all-purpose flour
• olive oil
• water
• white wine vinegar
• cornstarch
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Place 2 cups flour in a mixing bowl and make a well in the center; drizzle in olive oil and add salt.
3. 3 Pour in warm water and white wine vinegar, then mix until dough just comes together and pulls away from the sides of the bowl, 1 to 2 minutes.
4. 4 Transfer dough to a lightly floured work surface and knead until smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes.
5. 5 Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours.
6. 6 Use a kitchen scale to divide dough into twenty 25-gram portions; roll each portion into a ball. Place on a plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5.
7. 7 Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with cornstarch mixture.
8. 8 Flatten and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more cornstarch mixture to keep them from sticking together.
9. 9 When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Reapply more cornstarch mixture where needed and restack them.
10. 10 Roll again until the 5-layer stack is paper-thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap it in plastic wrap and refrigerate.
11. 11 Repeat with the remaining 15 balls of dough in batches of 5.

By John Mitzewich

Ingredients

• ✓ salt
• yogurt
• cucumber
• garlic
• white vinegar
• olive oil

Instructions

1. 1 Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.
2. 2 Drain as much excess liquid from the cucumber and garlic as possible.
3. 3 In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.

By Teina P

Ingredients

• ✓ salt
• cucumber
• greek yogurt
• sour cream
• mayonnaise
• garlic
• pepper

Instructions

1. 1 Chop cucumber in a food processor until nearly liquefied; strain through cheesecloth to remove excess moisture, being careful not to over-drain and lose too much of the fresh flavor.
2. 2 Mix together cucumber, yogurt, sour cream, mayonnaise, and garlic in a serving bowl; season with salt and pepper.

By Molly Kooiman Barber

Ingredients

• ✓ salt
• yogurt
• cucumber
• parsley
• mint
• lemon juice
• garlic
• pepper

Instructions

1. 1 Line a colander with two layers of cheesecloth; place over a medium bowl. Place yogurt in cheesecloth-lined colander; cover colander with plastic wrap. Drain yogurt in the refrigerator, 8 hours to overnight.
2. 2 Meanwhile, place grated cucumber on a paper-towel-lined plate; drain 1 to 2 hours.
3. 3 Combine yogurt, cucumber, parsley, mint, lemon juice, garlic, salt, and black pepper in a bowl. Refrigerate before serving, at least 2 hours.

By Lobbylady

Ingredients

• ✓ salt
• cucumber
• plain greek yogurt
• garlic
• olive oil
• dill
• lemon
• black pepper

Instructions

1. 1 Peel cucumbers; remove seeds with a spoon. Grate cucumber on the large holes of a box grater, then squeeze to drain excess liquid.
2. 2 In a food processor combine the grated cucumber with Greek yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper. Blend until smooth.
3. 3 Serve immediately or for best flavor cover and refrigerate for at least 1 hour before serving.

By Dinah

Ingredients

• ✓ salt
• ✓ salt
• cucumber
• greek yogurt
• garlic
• cayenne pepper
• lemon
• dill
• mint
• black pepper
• dill
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
3. 3 Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
4. 4 Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
5. 5 For best results, cover bowl with plastic wrap and refrigerate for a few hours or overnight. Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
6. 6 Enjoy!

By John Mitzewich

Ingredients

• ✓ salt
• olive oil
• garlic powder
• oregano
• basil
• pepper
• onion powder
• mustard
• red wine vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Mix olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard together in a very large container. Pour in vinegar slowly while mixing vigorously until well blended. Store tightly covered at room temperature.
3. 3 Pour over salad and enjoy!

By DANIELLE M

Ingredients

• ✓ salt
• plain low-fat yogurt
• cucumber
• lemon juice
• olive oil
• garlic
• dill
• black pepper
• lemon zest

Instructions

1. 1 Gather all ingredients.
2. 2 Combine yogurt, grated cucumber, lemon juice, olive oil, and garlic together in a large bowl.
3. 3 Add dill, salt, pepper, and lemon zest; mix until smooth.
4. 4 Pour into a serving dish. Garnish with fresh dill.

By LeeleeCooks

Ingredients

• ✓ salt
• garlic powder
• basil
• oregano
• cinnamon
• black pepper
• parsley
• rosemary
• dill weed
• marjoram
• cornstarch
• thyme
• nutmeg

Instructions

1. 1 Gather the ingredients.
2. 2 Place salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a small bowl; mix well.
3. 3 Transfer to an airtight container for storage.

By Misty Jane Pilgrim

Ingredients

• ✓ salt
• tomato

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a nonstick cookie sheet, and sprinkle with salt to taste.
3. 3 Bake tomatoes in preheated oven until very dry but still pliable, checking after 4 hours, and then every hour. Keep in mind that larger tomatoes will require more oven time.

By Kellie

Ingredients

• ✓ salt
• all-purpose flour
• baking powder

Instructions

1. 1 Gather all ingredients.
2. 2 Stir or sift together flour, baking powder, and salt.

By Marina G Roussou

Ingredients

• ✓ salt
• all-purpose flour
• water

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

• ✓ salt
• milk
• egg

Instructions

1. 1 Measure milk into a bowl, and set over a saucepan filled half way with simmering water. Heat until warm to the touch, then gradually start cracking eggs into the milk while stirring almost constantly. This will scorch very easily. Continue to stir slowly once all the eggs have been added, until mixture resembles scrambled eggs.
2. 2 Pour into a cheesecloth bag and tie tightly. Hang from the sink faucet or over a bowl and allow to drain for 1 to 2 hours. Place on a cooling rack set over a pan or bowl and set a heavy object on top to press out the liquid. A cool cast iron skillet weighted with heavy cans works well. Press for about 2 hours.
3. 3 Carefully remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.

By Cathi

Ingredients

• ✓ salt
• whole milk
• lemon juice

Instructions

1. 1 Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
2. 2 Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
3. 3 Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.

By Alicia_in_London

Ingredients

• ✓ salt
• ramp leaf
• butter

Instructions

1. 1 Chop 1/2 of the ramp leaves coarsely and the other 1/2 very fine.
2. 2 Beat butter with an electric mixer in a bowl until creamy. Mix in ramps and season with salt to taste. Transfer compound butter into a dish and refrigerate until hard.

By Lena

Ingredients

• ✓ salt
• milk
• vinegar

Instructions

1. 1 Pour milk into a small saucepan and bring to a gentle boil over medium heat. Add vinegar (or lemon juice) and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.
2. 2 Line a colander with cheesecloth and set over a bowl. Pour the mixture into the colander to drain. Let curds cool and whey drain for about 15 minutes.
3. 3 Transfer curds to a bowl and season with salt. Serve or store in an airtight container in the refrigerator for up to 3 days.

By Lu

Ingredients

• ✓ salt
• butter
• onion

Instructions

1. 1 Rub bottom and sides of slow cooker with 1/2 of the butter. Toss onions and salt with remaining butter in a bowl.
2. 2 Cook onions on Low until browned and sweet, about 10 hours.

By foodelicious

Ingredients

• ✓ salt
• garlic
• olive oil

Instructions

1. 1 Place a steamer basket in the bottom of a multi-functional pressure cooker (such as Instant Pot). Add water up to the bottom of the steamer basket.
2. 2 Cut off top 1/4 inch of garlic head. Place head, cut-side up, into the steamer basket; drizzle with olive oil and season with salt. Close and lock the lid. Select Poultry function according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Transfer garlic to a plate and let cool until easily handled, about 5 minutes. Squeeze garlic pulp into a glass jar and refrigerate.

By Bren

Ingredients

• ✓ salt
• garlic
• red pepper flakes
• olive oil

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Peel garlic cloves and place into a small 2-cup baking dish or large ramekin. Sprinkle with salt and red pepper flakes. Drizzle with oil, ensuring all cloves are covered. Cover dish with foil.
3. 3 Bake in the oven until garlic cloves are soft and just starting to brown around the edges, 1 1/2 to 2 hours. Do not overcook, as garlic will become bitter.
4. 4 Transfer garlic cloves to a clean jar. Cover lightly with oil. Seal lid and refrigerate; use within 3 to 5 days.

By France Cevallos

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Sift flour into a bowl.
3. 3 Add baking powder and salt and whisk until fully incorporated.
4. 4 Cut butter into flour mixture using a pastry cutter until evenly combined.
5. 5 Use this homemade baking mix in recipes that call for baking mix, or store it in an airtight container in the refrigerator and use it within 2 to 3 weeks.

By Kevin G

Ingredients

• ✓ salt
• sour cream
• horseradish
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.

By Jandeebee

Ingredients

• ✓ salt
• plain greek yogurt
• cilantro
• lime

Instructions

1. 1 Stir yogurt, cilantro, lime juice, and salt together in a bowl until smooth.
2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

By Trevar

Ingredients

• ✓ salt
• mayonnaise
• milk
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine mayonnaise, milk, salt, and pepper in a lidded jar.
3. 3 Cover and shake vigorously until well mixed.

By PAYE

Ingredients

• ✓ salt
• red onion
• cider vinegar
• sugar

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
3. 3 Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
4. 4 Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.

By CookBrooke

Ingredients

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

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

• ✓ salt
• oregano
• paprika
• cayenne pepper
• black pepper

Instructions

1. 1 Combine salt, oregano, paprika, cayenne pepper, and black pepper in a resealable plastic bag; shake well to mix.

By azstud

Ingredients

• ✓ salt
• horseradish root
• water
• white vinegar

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

• ✓ salt
• strawberry
• white sugar
• vinegar

Instructions

1. 1 Combine whole strawberries, sugar, vinegar, and salt together in a large stockpot. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).
2. 2 Transfer preserves to hot sterile jars, leaving 1/2-inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.

By Stephanie

Ingredients

• ✓ salt
• ginger root
• rice vinegar
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Cut ginger into chunks.
3. 3 Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
4. 4 Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.
5. 5 Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
6. 6 Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
7. 7 Cut pieces of ginger into paper-thin slices for serving.

By Phoena