Type what you have

Ingredients

• ✓ water
• cucumber
• onion
• vinegar
• white sugar
• dill

Instructions

1. 1 Gather the ingredients.
2. 2 Toss sliced cucumbers and onion together in a large bowl. Set aside.
3. 3 Combine vinegar, sugar, and water in a saucepan over medium-high heat; bring to a boil; pour over cucumbers and onions in the bowl. Stir in dill. Cover and let marinate in the refrigerator for at least 1 hour before serving.

By JSCHMAND

Ingredients

• ✓ water
• white vinegar
• vegetable oil
• sugar
• salt
• black pepper
• cucumber
• tomato
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk water, vinegar, oil, sugar, salt, and black pepper together in a large bowl until smooth.
3. 3 Add cucumbers, tomatoes, and onion; stir to coat.
4. 4 Cover the bowl with plastic wrap; refrigerate for at least 2 hours for best flavor results.
5. 5 Enjoy!

By BogeyBill

Ingredients

• ✓ water
• red bell pepper
• vegetable oil
• white vinegar
• white sugar
• basil
• lemon juice
• onion
• salt

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and add red bell pepper.
2. 2 Roast red bell pepper under the broiler until slightly blackened, about 12 minutes. Transfer bell pepper to a bowl and cover tightly with plastic wrap for about 10 minutes. Carefully remove plastic wrap and peel skin from bell pepper.
3. 3 Blend roasted red pepper, oil, water, vinegar, sugar, basil, lemon juice, minced onion, and salt in a blender until smooth.

By NWMama

Ingredients

• ✓ water
• quinoa
• cherry tomato
• cucumber
• red onion
• lime juice
• cumin
• salt
• pepper
• spinach
• avocado

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Spread into a medium bowl and refrigerate until cold, about 30 minutes.
2. 2 Stir tomatoes, cucumber, and onion into cooled quinoa in the bowl. Season with lime juice, cumin, salt, and pepper; stir to combine.
3. 3 Divide spinach leaves onto 2 plates and top with quinoa salad. Garnish with avocado to serve.

By Gitano

Ingredients

• ✓ water
• potato
• bacon
• onion
• white vinegar
• white sugar
• salt
• black pepper
• parsley

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.
3. 3 While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.
4. 4 Cook onion in the bacon grease over medium heat until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.
5. 5 Once boiling, add potatoes, and 1/2 of the crumbled bacon. Cook until heated through, 3 to 4 minutes.
6. 6 Transfer warm potato salad to a serving dish and sprinkle remaining crumbled bacon over top. Garnish with parsley and serve warm.

By Angela Louise Miller

Ingredients

• ✓ water
• potato
• egg
• celery
• mayonnaise
• green onion
• mustard
• dill pickle relish
• paprika
• salt
• black pepper

Instructions

1. 1 Pour water into the pot of a multi-functional pressure cooker (such as an Instant Pot) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
4. 4 Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
5. 5 Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.

By Soup Loving Nicole

Ingredients

• ✓ water
• sugar
• cornstarch
• salt
• mustard
• cider vinegar
• green bean
• wax bean
• red kidney bean
• onion
• green pepper

Instructions

1. 1 Stir sugar, cornstarch, salt, mustard, water, and vinegar together in a small saucepan over medium heat. Bring to a boil and cook, stirring, for 1 minute. Remove from heat and let cool.
2. 2 Combine green beans, wax beans, kidney beans, onion, and green pepper in a large bowl; pour cooled dressing over all and toss to coat. Best if marinated for at least an hour before serving.

By Kim

Ingredients

• ✓ water
• asparagus
• tahini
• lemon juice
• garlic
• sugar
• red cabbage
• radish
• green onion
• feta
• pine nut
• dill

Instructions

1. 1 Bring a large pot of salted water to a boil over high heat. Blanch asparagus until just tender, drain, and immediately plunge into ice water to stop the cooking process. When the asparagus is cold, drain and slice on the diagonal into 1-inch pieces.
2. 2 In a small bowl, stir together tahini, water, lemon juice, and garlic. Stir in sugar to taste.
3. 3 Toss together asparagus, red cabbage, radishes, green onions, feta, pine nuts, and dill in a large bowl. Pour in tahini dressing and mix to combine.

By GKT

Ingredients

• ✓ water
• quinoa
• orange juice
• white wine vinegar
• orange zest
• salt
• curry powder
• black pepper
• olive oil
• cherry
• goat cheese
• spinach
• walnut

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Allow to cool.
2. 2 Whisk orange juice, vinegar, orange zest, salt, curry powder, and pepper together in a small bowl. Slowly drizzle in olive oil, whisking continuously until well blended.
3. 3 Line up 5 pint jars in an assembly line fashion.
4. 4 Place 1 1/2 tablespoons of dressing into the bottom of each jar. Place 1/2 cup cooked quinoa into each jar, and top with 2 tablespoons cherries. Add 1 1/2 tablespoons goat cheese on top of the cherries. Top with 1 cup of spinach per jar and pack down tightly to remove air pockets; jars should be filled to the top. Finish each jar with 1 tablespoon walnuts. Cover jars and refrigerate until ready to eat.

By France Cevallos

Ingredients

• ✓ water
• apple cider vinegar
• white sugar
• olive oil
• salt
• black pepper
• sweet corn
• green bell pepper
• red bell pepper
• sweet onion
• tomato

Instructions

1. 1 Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.

By MOOSETRAX75

Ingredients

• ✓ water
• quinoa
• olive oil
• lime
• cumin
• salt
• red pepper flakes
• cherry tomato
• black bean
• green onion
• cilantro
• salt
• black pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
2. 2 Meanwhile, whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a small bowl.
3. 3 Combine quinoa, tomatoes, black beans, and green onions in a large bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper.
4. 4 Serve immediately or chill salad in an airtight container in the refrigerator for about five days.

By scrumdiddly

Ingredients

• ✓ water
• bow tie pasta
• cucumber
• onion
• dill
• white vinegar
• sugar
• vegetable oil
• mustard
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.
2. 2 Stir pasta, cucumber, onion, and dill in a salad bowl.
3. 3 Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.

By mmihlbachler

Ingredients

• ✓ water
• quinoa
• red wine vinegar
• dijon mustard
• salt
• black pepper
• lemon juice
• canola oil
• cucumber
• tomato
• black olive
• green bell pepper
• red onion

Instructions

1. 1 Bring quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked quinoa to a large bowl and refrigerate until cold, about 1 hour.
2. 2 Blend vinegar, Dijon, salt, pepper, and lemon juice in a blender. Slowly pour in oil, with the blender running, until dressing is smooth and thick.
3. 3 Remove quinoa from the refrigerator. Add cucumbers, tomatoes, olives, bell pepper, and onion. Pour dressing over top and gently mix until evenly combined.

By Randy Finger

Ingredients

• ✓ water
• basmati rice
• corn kernel
• corn oil
• lemon
• red wine vinegar
• corn oil
• sugar
• basil
• salt
• pepper
• tomato
• red onion
• green onion

Instructions

1. 1 In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the corn kernels with 3 tablespoons corn oil. Spread the corn on a large baking sheet. Bake 15 minutes, stirring occasionally, until lightly browned. remove from heat, and cool.
3. 3 In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
4. 4 In a large bowl, toss together the cooked rice, cooked corn, tomatoes, corn oil mixture, red onion, and green onions. Cover, and chill at least 1 hour before serving.

By Bonnie

Ingredients

• ✓ water
• chicken bouillon
• garlic
• quinoa
• chicken breast
• red onion
• green bell pepper
• kalamata olive
• feta cheese
• parsley
• chive
• salt
• lemon juice
• balsamic vinegar
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water, bouillon cubes, and garlic to a boil in a saucepan. Stir in quinoa; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
3. 3 Discard garlic clove and transfer quinoa into a large bowl.
4. 4 Add chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt to quinoa; drizzle lemon juice, balsamic vinegar, and olive oil on top. Stir until evenly mixed.
5. 5 Serve warm or refrigerate and serve cold.

By Coulter

Ingredients

• ✓ water
• bulgur
• olive oil
• lemon juice
• cucumber
• green onion
• parsley
• mint
• coriander
• ginger root
• salt
• pepper
• shrimp

Instructions

1. 1 Place bulgur in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes.
2. 2 When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt and pepper. Garnish with shrimp.

By Iron Chef Suzi-Q

Ingredients

• ✓ water
• russet potato
• kosher salt
• egg
• celery
• onion
• parsley
• chive
• paprika
• mayonnaise
• apple cider vinegar
• dijon mustard
• kosher salt
• black pepper
• cayenne pepper

Instructions

1. 1 Place potatoes in a pot with ¼ cup salt; cover with cold water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 40 minutes (depending on potato size). Transfer potatoes to a plate; cool to room temperature, about 30 minutes.
2. 2 Peel and discard potato skins; cut into larger-than-bite-sized pieces, they will break down slightly when tossed with dressing. Transfer potatoes to a large bowl; fold in eggs, celery, onion, and parsley. Set aside.
3. 3 Whisk mayonnaise, vinegar, mustard, 1 teaspoon salt, black pepper, and cayenne pepper together in a bowl; fold into potato mixture until well combined. Cover the bowl with plastic wrap; refrigerate until chilled, 2 to 3 hours.
4. 4 Taste for seasonings and texture; add salt and mayonnaise as desired. Garnish with chives and paprika before serving.

By John Mitzewich

Ingredients

• ✓ water
• quinoa
• chickpea
• carrot
• celery
• sunflower seed
• cabbage
• onion
• almond
• raisin
• mayonnaise
• honey mustard
• kelp flakes
• sweet pickle relish
• lemon juice
• salt
• black pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Fluff quinoa with a fork and refrigerate until cold.
2. 2 Combine chickpeas, carrot, celery, sunflower seeds, cabbage, and onion in a food processor and pulse until everything is roughly equal in size; transfer to a large bowl.
3. 3 Stir quinoa, almonds, and raisins into the chickpea mixture; add mayonnaise, mustard, kelp flakes, relish, lemon juice, salt, and pepper. Stir the mixture until evenly seasoned.

By Stef

Ingredients

• ✓ water
• mayonnaise
• white vinegar
• dijon mustard
• kosher salt
• black pepper
• cayenne pepper
• white sugar
• celery
• red bell pepper
• carrot
• green onion
• jalapeno pepper
• poblano pepper
• elbow macaroni
• mayonnaise

Instructions

1. 1 Whisk 1 cup mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne pepper together in a bowl until dressing is well blended; whisk in sugar.
2. 2 Stir celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper into dressing. Cover the bowl with plastic wrap; refrigerate until macaroni is ready.
3. 3 Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander for about 5 minutes, shaking out the moisture from time to time, but do not rinse.
4. 4 Transfer macaroni to a large bowl; toss to separate. Cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.
5. 5 Add celery mixture to macaroni; stir until evenly distributed. Cover the bowl with plastic wrap; refrigerate until macaroni absorbs dressing, 4 hours to overnight.
6. 6 Stir salad; stir water and remaining 1 tablespoon mayonnaise into salad to refresh before serving.

By John Mitzewich

Ingredients

• ✓ water
• bulgur
• olive oil
• onion
• tomato
• cucumber
• green bell pepper
• red bell pepper
• green onion
• parsley
• mint
• red pepper flakes
• olive oil
• lemon juice
• pomegranate molasses

Instructions

1. 1 Place bulgur in a bowl; stir in boiling water. Cover and let stand for 20 minutes.
2. 2 Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in chopped onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
3. 3 Drain bulgur and return it to the bowl. Add cooked onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes. Drizzle with 2 tablespoons olive oil, lemon juice, and pomegranate molasses. Toss gently until the salad is thoroughly combined. Serve immediately, or refrigerate until serving.

By ahilgaz

Ingredients

• ✓ water
• black pepper
• salt
• honey
• lemon
• olive oil
• sumac
• flat-leaf parsley
• green onion
• chive
• red onion
• raisin
• cranberry
• red bell pepper
• cucumber
• roma tomato
• lentil
• couscous
• olive oil

Instructions

1. 1 To make couscous: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in hot oil until toasted and fragrant, 3 to 4 minutes. Pour in water and bring to a boil; cover, reduce heat to medium-low, and simmer until couscous is tender, about 10 minutes. Drain and rinse couscous under cold water in a colander, then transfer to a large serving bowl. Stir in remaining 4 tablespoons olive oil until well coated.
2. 2 Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
3. 3 To make the salad: Add tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to couscous mixture.
4. 4 To make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.
5. 5 Pour dressing over salad; stir until coated. Chill in the refrigerator until flavors blend before serving.

By Susan

Ingredients

• ✓ water
• lime
• peanut
• cilantro
• green onion
• bean sprout
• flaxseed oil
• lettuce
• chili powder
• paprika
• egg
• garlic
• peanut oil
• tamarind concentrate
• fish sauce
• soy sauce
• lime
• white sugar
• rice noodle

Instructions

1. 1 Place noodles in a large bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
2. 2 Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
3. 3 Heat peanut oil in a large skillet over medium heat. Add garlic; stir just until fragrant, 30 to 60 seconds. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add noodles to egg mixture; stir in 1/2 of soy-tamarind sauce mixture. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over noodles.
4. 4 Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

By Carrie Medina

Ingredients

• ✓ water
• ✓ water
• tea bag

Instructions

1. 1 Put tea bags in a 2-quart pitcher. Add hot water. Let sit at least 15 minutes. Add cold water and remove tea bags.
2. 2 Refrigerate the tea and serve over ice.

By Jill

Ingredients

• ✓ water
• ✓ water
• egg
• ice

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.
3. 3 Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.
4. 4 Combine cold water and ice in a large bowl. Use the quick-release method to open the pressure cooker. Transfer hot eggs to ice water using an oven mitt or spoon. Cool completely, about 30 minutes.
5. 5 Peel eggs.
6. 6 Serve and enjoy.

By Gremolata

Ingredients

• ✓ water
• ✓ water
• oat
• date

Instructions

1. 1 Soak oats in enough cool water to cover them. Cover and set aside for 30 minutes.
2. 2 Drain the oats using a mesh colander. Combine oats, 3 cups water, and dates in a large bowl. Allow to sit undisturbed until skin on the dates softens, 10 to 15 minutes.
3. 3 Transfer oat mixture to a blender. Pulse the mixture a few times and then leave on medium-high speed until completely smooth, about 1 minute. Drain oat milk through a nut bag or cheesecloth to remove all solids. Serve cold or warm.

By Buckwheat Queen

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
• ✓ water
• fruit flavored gelatin mix
• vodka

Instructions

1. 1 Stir boiling water and gelatin together in a large bowl until gelatin dissolves; stir in chilled vodka and cold water. Pour gelatin mixture into plastic shot glasses.
2. 2 Chill in the refrigerator until set, about 1 hour.

By Stay-C

Ingredients

• ✓ water
• flax seed

Instructions

1. 1 Combine water and flax seeds in a blender; blend on high for 1 minute. Rest for 2 minutes. Blend on high for 1 minute; rest for 5 minutes. Blend for 30 seconds.
2. 2 Pour milk through a nut bag or a cheesecloth-lined strainer into a pitcher or glass container; press solids with the back of a spoon to extract liquid. Gather cheesecloth around solids; twist and squeeze to extract all the liquid.

By Buckwheat Queen

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
• banana peel

Instructions

1. 1 Cut off the ends of the banana peels. Bring water to a boil in a large pot. Add 1 banana peel to boiling water. Turn off heat, cover, and wait for 10 minutes. Add 1 more banana peel. Wait 10 more minutes. Stir to incorporate flavors. Strain into mugs and serve warm.

By Gam Gam