Type what you have

Ingredients

• ✓ water
• polenta

Instructions

1. 1 Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.

By Allrecipes Member

Ingredients

• ✓ water
• ✓ water
• active dry yeast
• bread flour

Instructions

1. 1 Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes.
2. 2 Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.
3. 3 Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

By THYCOOK

Ingredients

• ✓ water
• salt
• rice semolina

Instructions

1. 1 Dissolve salt in warm water in a bowl. Place semolina flour into a separate bowl and add salted water. Mix together until dough becomes a ball you can work with, adding more flour or warm water as needed; mixture should be slightly wet, barely sticking to your hands.
2. 2 Knead dough until slightly more stiff. Wrap in plastic wrap and refrigerate for 30 minutes.
3. 3 Remove dough from the refrigerator and separate into 4 pieces. Use a small amount of semolina flour to dust your work table and work each piece of dough into a cylinder or snake shape. Dust your hands lightly with flour and pinch off a 1-inch piece of dough; make a dent using your thumb while rolling it away from you. Repeat with remaining dough.
4. 4 Let pasta sit for 7 to 8 minutes.
5. 5 Bring a pot of lightly salted water to a boil; place pasta into the boiling water and cook until pasta floats to the top, making sure not to stir, about 8 minutes. Scoop out cooked pasta using a slotted spoon from the water and transfer to a plate.

By Buckwheat Queen

Ingredients

• ✓ water
• banana
• caramel sauce

Instructions

1. 1 Pulse banana and water in a food processor until chunky; add caramel sauce. Blend until completely smooth.

By VeganCourtney

Ingredients

• ✓ water
• traditional sauce
• spaghetti

Instructions

1. 1 Bring Pasta Sauce and water to a boil over high heat in 3-quart saucepan. Reduce heat to low, then add uncooked spaghetti. Simmer, stirring frequently, 16 minutes or until spaghetti is tender. Serve, if desired, with shredded mozzarella cheese, ricotta cheese or grated Parmesan cheese.

By RAG

Ingredients

• ✓ water
• cane sugar
• corn syrup
• lemon juice

Instructions

1. 1 Combine water and sugar in a saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 5 minutes. Off heat, stir in light corn syrup and lemon juice.
2. 2 Cool to room temperature, about 30 minutes.
3. 3 Divide cooled mixture among 3 plastic containers; freeze for 1 hour. Scrape ice crystals with a fork; freeze until ice is semi-frozen, 1 to 2 hours more, scraping ice crystals every 30 minutes.
4. 4 Scoop Italian ice into small serving cups or cones.

By MaricruzDiazPR

Ingredients

• ✓ water
• citric acid
• milk
• heavy cream
• salt

Instructions

1. 1 Combine water and citric acid in a small bowl; mix until dissolved.
2. 2 Pour milk into a large pot set over medium heat. Heat milk, stirring occasionally, until it registers 185 degrees F (85 degrees C) on an instant-read thermometer. Do not boil and stir often to prevent scorching. Stir in citric acid. Keep stirring until curds form.
3. 3 Scoop curds into a sieve lined with several layers of cheesecloth using a slotted spoon. Fold the edges of the cheesecloth over the curds and let drain over a bowl at room temperature, 20 to 30 minutes.
4. 4 Remove the cheese from the cheesecloth and cream and salt. Stir well to combine. Serve right away as-is or use in your favorite recipe.

By ChefJackie

Ingredients

• ✓ water
• ✓ water
• cornmeal
• salt
• parmesan cheese

Instructions

1. 1 In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
2. 2 Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
3. 3 Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.

By Dawn

Ingredients

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

Instructions

1. 1 OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.
2. 2 SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well. Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours.
3. 3 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Preheat oven to 450 degrees F (230 degrees C).
4. 4 Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

By NANDITA

Ingredients

• ✓ water
• ✓ water
• sugar
• cherry flavored gelatin
• cherry-flavored soft drink mix

Instructions

1. 1 Add sugar, gelatin mix, and soft drink mix to a bowl; stir in boiling water until sugar and mixes dissolved. Stir in cold water to combine. Divide between 24 individual serving sized paper cups; cool to room temperature, about 30 minutes.
2. 2 Freeze until hard, about 6 hours.

By lovelydefiance

Ingredients

• ✓ water
• sugar
• active dry yeast
• olive oil
• salt
• all-purpose flour

Instructions

1. 1 Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
2. 2 Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

By Jody

Ingredients

• ✓ water
• salt
• olive oil
• all-purpose flour
• sugar
• active dry yeast

Instructions

1. 1 Add ingredients in the order suggested by your manufacturer. Set bread-maker for dough setting and start machine. When the unit signals, remove dough.
2. 2 Pat dough into 12x15-inch jelly roll pan or greased 12-inch round pizza pan. Let stand 10 minutes. Preheat oven to 400 degrees F (205 degrees C). Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15-20 minutes, or until crust is golden brown.

By Kathi

Ingredients

• ✓ water
• olive oil
• yeast
• sugar
• salt
• all-purpose flour

Instructions

1. 1 Beat water, olive oil, yeast, sugar, and salt together with an electric mixer until evenly combined, about 2 minutes. Add flour, 1 cup at a time, stirring with a wooden spoon after each addition, until dough almost comes away from the sides of the bowl.
2. 2 Knead the dough with your hands until soft and smooth. Lightly oil a bowl and place dough in the bowl, flipping to coat all of the dough. Let dough rest for 5 to 10 minutes.

By lizard_c9

Ingredients

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

Instructions

1. 1 Mix flour and salt together in a large bowl. Mix in water, a little at a time, then rub in lard until dough comes together in a ball.
2. 2 Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide dough into 6 pieces; roll out each piece to 1/16-inch thickness.
3. 3 Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.

By rosa

Ingredients

• ✓ water
• durum wheat semolina flour
• salt

Instructions

1. 1 Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
2. 2 Pour water into the well a little at a time, mixing it with flour. Add as much water as needed to make a sticky but compact dough.
3. 3 Knead dough with your hands by flattening the ball, stretching it, and folding top toward center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
4. 4 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
5. 5 Work with one portion of dough at a time, keeping remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out dough to make a rope, about 1/3 inch thick.
6. 6 Cut off little 1/3-inch-thick pieces. Press and gently drag a small piece of dough toward you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
7. 7 Proceed the same way with rest of dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.

By Allrecipes Member

Ingredients

• ✓ water
• durum wheat semolina flour
• salt

Instructions

1. 1 Mix together semolina flour and salt in a large bowl or on a marble work surface. Form a well in the center. Pour water into the well a little at a time, mixing it in with flour mixture. Add as much water as needed to make a sticky but compact dough.
2. 2 Knead dough with your hands by flattening, stretching, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth but not too soft, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes.
4. 4 Dust a work surface with semolina flour. Roll out a portion of dough to make a rope, about 1/3-inch thick; keep remaining dough covered to prevent drying out. Cut rope into 1/3-inch-thick pieces.
5. 5 Working with one dough piece at a time, carefully hold one side with your index finger. Use a knife with a rounded tip in your other hand to gently drag dough towards you. Lift the knife at the end to get a thicker edge and thinner center. Press disk of dough gently against your thumb to curve inward. Repeat with remaining dough.
6. 6 Transfer orecchiette onto a floured surface in a single layer; sprinkle with more semolina flour. Let dry before cooking, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ water
• durum wheat semolina flour
• salt

Instructions

1. 1 Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
2. 2 Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
3. 3 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
4. 4 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
5. 5 Cut off 1/3 of the dough. Wrap the remaining dough in plastic wrap to keep it from drying out. Flatten dough with your hands and pass through the largest setting of your pasta machine. Fold in half, rub with more flour, and pass through the pasta machine again.
6. 6 Keep passing though the machine until you reach an even rectangular sheet of smooth, not sticky, consistency.
7. 7 Pass the dough through the middle setting of your machine and then through the second-to-last to make a long and thin sheet. Trim the sheet into an even rectangle and rub with more flour.
8. 8 Trim off the short edge of the rectangle with a decorative ravioli wheel cutter. Trim the rectangle into strips, about 3/4 inch wide, with a flat ravioli wheel cutter. Section the strips into 1 1/3-inch large pieces with the decorative cutter.
9. 9 Push the sides of each piece towards the centre to form a bow tie and secure with a little dab of water.
10. 10 Proceed the same way with the rest of the dough. Transfer the farfalle to a floured surface and sprinkle with more semolina flour. Do not overlap or they will stick. Let dry for about 30 minutes before cooking.

By Allrecipes Member

Ingredients

• ✓ water
• semolina flour
• salt

Instructions

1. 1 Mix flour and salt together in a large bowl. Add warm water and stir to make a stiff dough; add more water if dough seems too dry.
2. 2 Pat dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover and let rest for 20 minutes.
3. 3 Working with 1/4 of the dough at a time and keeping the rest covered to prevent it from drying out, roll dough by hand to a thickness of 1/16 inch. If using a pasta machine, stop at the third to the last setting. Cut pasta into desired shapes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water until tender yet firm to the bite, 3 to 5 minutes. Drain.

By Webby

Ingredients

• ✓ water
• semolina flour
• salt

Instructions

1. 1 Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
2. 2 Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
3. 3 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
4. 4 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
5. 5 Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite shapes.

By Alemarsi

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
• spinach leaf
• egg
• salt
• all-purpose flour

Instructions

1. 1 Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
2. 2 Place spinach and liquid in a blender container. Add egg and salt. Cover, and blend till smooth. Transfer to a bowl. Add enough flour to make a stiff dough.
3. 3 Turn dough out onto a lightly floured surface. Knead for 1 minute. Roll very thin on a floured surface. Let rest 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll. Cut into desired lengths. Spread out on a rack to dry for 2 hours.

By McKenzie Delling

Ingredients

• ✓ water
• olive oil
• garlic
• bread flour
• sugar
• salt
• active dry yeast

Instructions

1. 1 Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Close the lid, select the Dough cycle, and press Start.
2. 2 When the machine signals the end of the cycle, remove the dough and knead into a tight ball on a lightly floured surface. Let rest for about 15 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Stretch the dough out to fit your desired pizza pan. Let rise for about 20 minutes for a thicker crust.
4. 4 Top with sauce, cheese and desired pizza toppings. Bake for 10 to 20 minutes in the preheated oven, or until the crust is lightly browned on the bottom when you lift up to take a peek.

By KATHYP100

Ingredients

• ✓ water
• all-purpose flour
• semolina flour
• white sugar
• salt
• olive oil
• active dry yeast

Instructions

1. 1 Place all ingredients in the bread machine pan in the order suggested by the manufacturer. Select dough cycle.
2. 2 Remove after rise cycle and use with your favorite pizza recipe.

By Marian Collins

Ingredients

• ✓ water
• liquid rennet
• citric acid
• milk
• salt

Instructions

1. 1 Combine 1/4 cup water and rennet in a small bowl; mix well.
2. 2 Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.
3. 3 Pour milk into a large pot set over medium heat. Stir in citric acid mixture.
4. 4 Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes.
5. 5 Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of curd gently with a palette knife or the back of a spoon to check for firmness.
6. 6 Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact.
7. 7 Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat.
8. 8 Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot.
9. 9 Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd.
10. 10 Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.
11. 11 Enjoy!

By ChefJackie

Ingredients

• ✓ water
• active dry yeast
• all-purpose flour
• chablis wine
• olive oil
• fennel seed
• salt

Instructions

1. 1 Dissolve yeast in warm water in a bowl.
2. 2 Combine flour, wine, oil, fennel seeds, and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl, 3 to 5 minutes.
3. 3 Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.
4. 4 Bring a large pot of water to boil over high heat.
5. 5 Cut the dough into 2-inch cross sections; roll into 1/2-inch-diameter "tubes." Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out; fold ends over one another.
6. 6 Boil taralli in the hot water in groups of 10 until they rise to the top, about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.
8. 8 Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.

By Dan Ambrosini

Ingredients

• ✓ water
• sugar
• meyer lemon juice
• lemon
• lemon zest

Instructions

1. 1 Heat water and sugar in a saucepan over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when sugar has completely dissolved and water is no longer cloudy. Add lemon juice; stir until combined. Refrigerate until cold, about 30 minutes.
2. 2 Pour into a freezer-safe dish that has a tight-fitting lid; cover. Freeze until just begins to freeze around edges, but still slushy in the center, about 45 minutes.
3. 3 Lightly stir crystals, using a fork, from edge of granita mixture into the center and mix thoroughly. Cover and freeze until granita is nearly frozen, 30 to 40 minutes more.
4. 4 Lightly stir, using a fork, scraping crystals loose. Repeat freezing and stirring with a fork 3 to 4 times until crystals are separate and granita is light, dry, and fluffy.
5. 5 Garnish portions with 1/2 lemon wheels and fresh lemon zest on top.

By Buckwheat Queen

Ingredients

• ✓ water
• ✓ water
• active dry yeast
• white sugar
• all-purpose flour
• salt
• olive oil

Instructions

1. 1 Combine 1/2 cup warm water, yeast, and sugar in a small bowl. Set aside until foamy, about 5 minutes.
2. 2 Mix flour and salt together in a large bowl. Add water, oil, and yeast mixture; mix well.
3. 3 Turn dough onto a lightly floured surface and knead until dough forms a solid lump, about 5 minutes. Place in a large greased bowl, cover, and let rise in a warm place until doubled, about 2 hours.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Divide dough in half and spread out onto 2 pizza pans, making two 16-inch pizzas.

By Kalyna

Ingredients

• ✓ water
• blueberry
• white sugar
• lemon juice

Instructions

1. 1 Place blueberries and sugar in the bowl of a food processor; pulse until smooth. Strain mixture through a fine-mesh strainer, pressing with a wooden spoon to separate blueberry purée from seeds. Discard seeds.
2. 2 Stir blueberry purée, water, and lemon juice together in a shallow baking dish. Freeze, scraping and stirring granita with a fork every hour until evenly frozen and icy, about 4 hours.
3. 3 Scrape granita to fluff and lighten ice crystals; spoon into chilled glasses to serve.

By Barb

Ingredients

• ✓ water
• pork rib
• spaghetti sauce
• olive oil

Instructions

1. 1 Heat the oil in a extra-large skillet over medium-high heat. Add ribs to skillet and brown on all sides. Pour spaghetti sauce over ribs and stir in the water. Reduce heat and simmer, covered for 1 hour. Turn ribs after 1/2 hour of cooking. If the sauce gets too thick, thin it with a little more water.

By Annelle

Ingredients

• ✓ water
• chicken breast
• salad dressing mix
• cream of mushroom soup
• cream cheese
• mushroom

Instructions

1. 1 Place the chicken breast pieces into the bottom of a slow cooker. Pour in water, and stir in the salad dressing mix. Cover the cooker, set on low, and cook 3 or more hours (see note).
2. 2 With an electric mixer, beat the soup, cream cheese, and mushrooms in a bowl until thoroughly combined. Mix with the chicken and any juices in the slow cooker. Cover and cook 1 more hour.

By LaurQuist