Type what you have

Ingredients

• ✓ water
• ✓ water
• lavender
• white sugar
• lemon

Instructions

1. 1 Place lavender in a medium heat-proof bowl; add boiling water and steep about 10 minutes.
2. 2 Strain lavender water into a large heat-proof bowl; discard lavender. Stir sugar into lavender water until dissolved. Pour lavender syrup into a large pitcher filled with ice.
3. 3 Squeeze lemon juice into pitcher; top off with cold water. Taste; adjust sugar and lemon. Pour into tall glasses and serve.

By MORDANA

Ingredients

• ✓ water
• strawberry
• apple juice

Instructions

1. 1 Combine strawberries and apple juice in a blender or the bowl of a food processor; blend until smooth. Blend in water until reaches desired thickness.

By PURPLECAT7

Ingredients

• ✓ water
• ✓ water
• ✓ water
• ✓ water
• white sugar
• ground ginger
• brewers yeast
• brewers yeast
• lemon
• white sugar
• white sugar
• ginger

Instructions

1. 1 Combine 1 1/2 cups plus 2 1/2 tablespoons water, 2 teaspoons sugar, 2 teaspoons ground ginger, and 1 3/4 plus 1/8 teaspoons yeast in a container. Mix together to make the bug. Cover loosely and let stand in a warm place for 24 hours.
2. 2 "Feed" the bug daily for 7 days by adding 1 teaspoon sugar and 1 teaspoon ground ginger.
3. 3 Strain the bug through muslin cloth, pouring the liquid into a separate large container.
4. 4 Mix the strained liquid with 3 quarts cold water. Add lemon juice to the brew.
5. 5 Dissolve 3 1/4 cups plus 2 1/4 tablespoons sugar in boiling water; add to the brew. Mix in grated ginger. Bottle the ginger beer. Let stand until fizzy, at least 1 week. Refrigerate before drinking.

By Sherylnkent

Ingredients

• ✓ water
• ✓ water
• pineapple chunk
• couscous
• black bean
• taco seasoning mix

Instructions

1. 1 Combine reserved pineapple juice and ½ cup water in a saucepan over medium-low heat; bring to a boil, then immediately remove from heat. Stir in couscous until well combined, cover, and set aside until liquid is absorbed and couscous is tender, about 5 minutes. Fluff with a fork.
2. 2 Combine pineapple chunks and black beans in a skillet over medium heat. Stir ⅓ cup warm water and taco seasoning together in a small bowl; add to pineapple-black bean mixture. Cook and stir until hot, 5 to 7 minutes. Spoon pineapple-black bean mixture over couscous; serve.

By jl389

Ingredients

• ✓ water
• dinner roll dough
• coconut milk
• sugar
• cornstarch

Instructions

1. 1 Arrange rolls in a 9x13-inch baking dish, cover the dish with plastic wrap, and let rise until doubled in size, about 30 minutes.
2. 2 Combine 14 ounces water, coconut milk, and sugar in a saucepan. Whisk remaining water and cornstarch together in a small bowl. Bring coconut milk mixture to a boil, whisk in cornstarch mixture, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens, about 3 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
4. 4 Bake rolls in the preheated oven for 10 minutes. Pour coconut sauce over rolls until at least half of each roll is covered in sauce. Return rolls to oven; continue baking until rolls are golden brown, 5 to 10 minutes more. Cool in the baking dish, 3 to 5 minutes, before serving warm.

By Mae

Ingredients

• ✓ water
• couscous
• tomato
• basil
• mozzarella cheese
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. 2 Pour boiling water over couscous in a bowl. Cover the bowl with plastic wrap; set aside until water is completely absorbed, about 5 minutes.
3. 3 Slice tops from tomatoes; cut a very small slice from bottoms so they stand upright. Remove and discard tomato seeds and pulp using a spoon. Place tomatoes in the prepared baking dish, right-sides up.
4. 4 Bake tomatoes in the preheated oven until slightly soft, about 20 minutes.
5. 5 Line insides of each tomato with 4 basil leaves.
6. 6 Toss couscous and mozzarella cheese together; stuff evenly into tomatoes. Drizzle vinegar over top.

By C Murphy

Ingredients

• ✓ water
• self-rising flour
• salt
• butter
• milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
2. 2 Stir flour and salt together in a large bowl. Rub in butter until mixture resembles coarse crumbs. Make a well in the center; pour in milk and water, then stir until dough comes together.
3. 3 Turn dough out onto a lightly floured surface and form into an 8-inch-diameter round loaf. Place loaf onto the prepared pan; cut a cross in the top using a sharp knife.
4. 4 Bake in the preheated oven for 25 minutes; lower the temperature to 350 degrees F (175 degrees C) and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.

By Warren Lower

Ingredients

• ✓ water
• sugar
• ginger root
• lemon juice
• lemon

Instructions

1. 1 Combine sugar, water, and ginger root in an 8-quart saucepan. Heat to boiling, stirring occasionally until sugar melts. Remove from heat.
2. 2 Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
3. 3 Serve over ice, and garnish with lemon slices.

By Jennifer Madigan

Ingredients

• ✓ water
• all-purpose flour
• all-purpose flour
• kosher salt
• olive oil

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Move an oven rack to the top position. Preheat a heavy baking sheet in the oven.
2. 2 Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed.
3. 3 Place 1 cup flour into a mixing bowl; set a timer for 16 minutes (18 minutes maximum). Start the timer; pour water, 1 tablespoon at a time, into flour. Stir with a fork until dough forms a rough ball.
4. 4 Transfer dough to the prepared work surface; knead rapidly and firmly until smooth, 30 seconds to 1 minute.
5. 5 Divide dough into 4 equal-sized pieces; cut each piece in half to get 8 pieces. Swiftly roll each piece into a ball. Working from the center, roll out each dough piece into a 5-inch-diameter round, dusting with flour as needed. Continue to gradually roll dough out to a diameter of about 8 inches, increasing each size by about 1 inch, then letting dough rest for a few seconds before rolling again to the finished size. The dough rounds will be very thin.
6. 6 Use a fork to quickly pierce through each dough round about 25 times, all over, to prevent rising. Flip dough over and pierce each piece again 25 times.
7. 7 With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven and place dough rounds onto the baking sheet.
8. 8 Bake on the top rack in the preheated oven for 2 minutes; flip matzah over and bake until lightly browned and crisp, about 2 more minutes.
9. 9 Transfer to a wire rack to cool. Use a brush to lightly anoint each matzah with olive oil. Season generously with salt.

By Batyah

Ingredients

• ✓ water
• ✓ water
• egg
• salt
• sugar
• bread flour
• active dry yeast
• egg yolk
• sesame seed

Instructions

1. 1 Place 1 cup of water, eggs, salt, sugar, bread flour, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough setting, and start the machine.
2. 2 When cycle is completed, remove dough from the machine, and set onto a floured work surface for 15 minutes to rest. Cover dough with a towel or large bowl to prevent drying out.
3. 3 Knead the dough several times, and cut into 6 equal pieces. Roll each piece out into a rope about 10 inches long and 1 inch in diameter.
4. 4 Line a baking sheet with parchment paper. Lay 3 ropes of bread onto the prepared baking sheet, and pinch ropes together firmly at the ends to form a pointed triangle. Weave 3 more ropes over and underneath each point of the first triangle to make a second, interwoven triangle. Pinch it closed tightly at the edges to make a 6-pointed star. Set the baking sheet in a warm place, and allow to rise until doubled, 30 to 45 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Whisk egg yolk with 1 tablespoon of water, and brush the mixture over the loaf; sprinkle with sesame seeds.
6. 6 Bake in the preheated oven until the challah is shiny, golden brown, and sounds hollow when tapped, about 35 minutes.

By AMG

Ingredients

• ✓ water
• watermelon
• pineapple
• evaporated milk
• coconut
• white sugar
• lime

Instructions

1. 1 Grate watermelon with a fork from the rind into a large bowl, leaving no large chunks. Stir water, pineapple, evaporated milk, and coconut into the grated watermelon. Add sugar; stir until dissolved. Squeeze lime juice into the watermelon mixture.

By cookinwithmom

Ingredients

• ✓ water
• milk
• egg
• butter
• salt
• vanilla extract
• all-purpose flour
• cottage cheese
• farmers cheese
• sour cream
• white sugar
• vanilla extract
• salt
• butter

Instructions

1. 1 Place the water, milk, eggs, melted butter, 1/2 teaspoon of salt, 1 teaspoon of vanilla extract, and flour in the container of a blender, and blend until the mixture forms a smooth batter, about 1 minute. Pour into a bowl, and refrigerate at least 1 hour.
2. 2 Clean the blender container, then add the cottage cheese, farmers cheese, sour cream, sugar, 1 teaspoon of vanilla extract, and 1 pinch of salt. Pulse the filling mixture a few times to combine, then blend until the filling is smooth, about 2 minutes.
3. 3 Melt 1 teaspoon of butter in an 8-inch skillet over medium heat until the foam disappears from the skillet. Pour about 2 tablespoons of batter into the heated skillet, and swirl the pan to coat the bottom completely. Cook until the crepe is opaque and set, 1 to 2 minutes, and set aside, uncooked side down, on a plate lined with wax paper. Repeat with the rest of the batter, buttering the pan every few crepes if needed.
4. 4 To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1 1/2 tablespoons of cheese filling about 1 1/2 inches from the top of the crepe. Fold the top edge of the crepe over the filling, and fold the two sides inward to completely enclose the cheese. Roll the crepe over to seal the filling in, making a compact filled roll.
5. 5 Melt 1 teaspoon of butter, or as needed, in a skillet over medium-low heat. Pan fry the blintzes on both sides until the filling is hot and brown spots appear on the crepe, 1 to 2 minutes per side.

By Ann Davis

Ingredients

• ✓ water
• cooking spray
• peanut oil
• salt
• sugar
• matzo meal
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet with cooking spray.
2. 2 Combine water, oil, salt, and sugar in a large saucepan and bring to a boil. Remove from heat. Stir in matzo meal until well combined; allow to cool for at least 5 minutes. Add eggs, 2 at a time, stirring to incorporate into dough after each addition.
3. 3 Form 2 tablespoons dough into a ball using wet hands. Transfer to the prepared baking sheet. Repeat with remaining dough. Poke a hole into the middle of each ball.
4. 4 Bake in the preheated oven until lightly brown, 50 to 60 minutes.

By Eva's Kitchen

Ingredients

• ✓ water
• ✓ water
• salt
• white sugar
• margarine
• egg
• bread flour
• yeast
• egg
• vanilla extract

Instructions

1. 1 Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
2. 2 When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
3. 3 Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).
5. 5 Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.

By Tzipporah Hoffmitz

Ingredients

• ✓ water
• vegetable oil
• matzo sheet
• egg
• kosher salt
• butter
• kosher salt

Instructions

1. 1 Heat vegetable oil in a nonstick frying pan over low heat.
2. 2 Pour hot water into a bowl. Break matzo sheets into small chunks and soak in hot water, about 2 minutes.
3. 3 Whisk eggs and 1/8 teaspoon kosher salt in a separate bowl. Strain matzo and shake to remove excess water; stir matzo into egg mixture.
4. 4 Pour heated oil out of the frying pan; place 1/2 tablespoon butter into the hot pan.
5. 5 Pour matzo and egg mixture into hot butter; cover and cook until a pattie forms, about 10 minutes.
6. 6 Slide matzo pattie onto a plate.
7. 7 Place remaining 1/2 tablespoon butter into the hot pan.
8. 8 Place a second plate over matzo pattie and flip over, so the uncooked side is on the bottom.
9. 9 Slide matzo pattie into the pan with hot butter; cover and cook until the bottom is browned, about 8 minutes. Remove from heat and season with kosher salt.

By chopper

Ingredients

• ✓ water
• all-purpose flour
• white sugar
• baking powder
• banana
• vanilla extract
• vegetable oil

Instructions

1. 1 Whisk flour, sugar, and baking powder together in a bowl until thoroughly mixed. Stir in water, bananas, and vanilla until combined; dough will be smooth and sticky.
2. 2 Heat 3 inches oil in a deep fryer to 350 degrees F (175 degrees C).
3. 3 Working in batches of four to five at a time, scoop a scant 1/4 cup batter with a large spoon, then use another spoon to gently push it off into the deep fryer. Fry until panikeke float to the top and turn golden brown, about 3 minutes per side. Drain on paper towels.

By Koki

Ingredients

• ✓ water
• cooking spray
• tomato
• garlic salt
• black pepper
• egg
• parmesan cheese

Instructions

1. 1 Spray a skillet with cooking spray and place over medium heat. Add tomato and season with garlic salt, and pepper.
2. 2 Whisk egg, water, and Parmesan cheese together in a small bowl. Add to the skillet, and reduce heat to medium-low. Use a spatula or wooden spoon to scrape egg from edges of pan to center once it begins to set. Continue scraping the spatula along the bottom of the pan to redistribute egg as it cooks.
3. 3 Cook until egg is set but still slightly moist, about 5 minutes.

By FrackFamily5 CACT

Ingredients

• ✓ water
• vinegar
• white sugar
• dill
• salt
• cucumber
• sour cream

Instructions

1. 1 Combine vinegar, sugar, water, dill, and salt in a medium saucepan; boil until sugar dissolves. Pour vinegar mixture over cucumbers in a large bowl; toss to coat. Cover the bowl with plastic wrap; refrigerate until chilled, about 2 hours.
2. 2 Drain cucumber mixture; discard vinegar mixture. Transfer cucumbers to a bowl; stir in sour cream. Refrigerate until ready to serve.

By Karen V

Ingredients

• ✓ water
• date
• brown sugar
• margarine
• self-rising flour
• baking soda
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x5 inch loaf pan.
2. 2 In a large bowl, combine dates, brown sugar, margarine and boiling water. Let stand 15 minutes. Stir in flour, soda and vanilla. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 45 minutes. Allow to cool.

By Joan

Ingredients

• ✓ water
• active dry yeast
• honey
• salt
• egg
• all-purpose flour
• egg yolk

Instructions

1. 1 Gather the ingredients.
2. 2 Place water and yeast in a large bowl; let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add beaten eggs.
3. 3 Mix in flour, a cupful at a time, until dough is sticky. Sprinkle dough with flour, and knead until smooth and elastic, about 5 minutes.
4. 4 Form dough into a compact round shape, and place in an oiled bowl. Turn dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
5. 5 Punch down dough, and cut into 3 equal-sized pieces.
6. 6 Working on a floured surface, roll small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends.
7. 7 Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.)
8. 8 Take the strand farthest to the left, and move it over the new middle strand.
9. 9 Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
10. 10 Place braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. Preheat the oven to 350 degrees F (175 degrees C).
11. 11 Bake challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.

By copetenn

Ingredients

• ✓ water
• ✓ water
• bread flour
• active dry yeast
• egg
• vegetable oil
• honey
• salt
• whole wheat flour
• sesame seed

Instructions

1. 1 Combine 1 cup bread flour, 2 1/8 cups warm water, and yeast in a large bowl into a thin batter; let stand until frothy bubbles appear, about 10 minutes. Stir in 3 eggs, vegetable oil, honey, and salt until well combined. Beat in whole wheat flour and remaining 2 cups bread flour, alternating flours by cupfuls, until dough is too stiff to stir in more flour.
2. 2 Turn dough out onto a floured surface; knead until smooth and elastic, about 10 minutes, adding more flour if needed to form a slightly sticky dough. Form dough into a round shape; place in a large, lightly-oiled bowl and turn to coat a few times to oil the surface. Cover the bowl with a plastic bag and let rise in a warm, draft-free place until doubled in volume, 1 to 2 hours.
3. 3 Punch down dough and knead a few times to remove some gas bubbles; cut into 3 equal-sized pieces. Set two dough pieces aside, covered by a cloth to prevent drying out while preparing loaves.
4. 4 Cut remaining dough piece into 3 equal parts; transfer to a floured surface and roll parts into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand on the right, move it to the left over the middle strand (that strand becomes the new middle strand). Take the strand farthest to the left and move it over the new middle strand. Continue braiding, alternating sides each time, until loaf is braided; pinch ends together and fold them underneath for a neat look. Repeat cutting and braiding with remaining 2 dough pieces. Place braided loaves on a baking sheet lined with parchment paper; let rise until doubled in volume, 45 to 60 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Beat remaining 1 egg with 1 teaspoon water in a small bowl; brush over braided challah loaves. Sprinkle with sesame seeds.
7. 7 Bake in the preheated oven until tops are a deep golden brown and loaves sound hollow when tapped on bottoms, about 40 minutes. Cool on a wire rack before slicing.

By Bobbie Kramer

Ingredients

• ✓ water
• ✓ water
• white sugar
• vegetable oil
• egg
• honey
• salt
• bread flour
• yeast
• egg

Instructions

1. 1 Place warm water, sugar, oil, eggs, honey, salt, flour, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Select Dough cycle; press Start.
2. 2 Remove dough from the machine after the cycle is done and place on a lightly floured board. Punch dough down and let rest for 5 minutes.
3. 3 Meanwhile, grease a baking tray.
4. 4 Divide dough in half, then divide each half into 3 equal pieces. Roll each piece into ropes, about 12- to 14-inches long. Braid 3 ropes into a loaf to form 2 loaves. Gently place loaves onto the prepared baking tray. Mist loaves with water and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Make egg wash: Beat together egg and water in a small bowl until well combined.
7. 7 Brush the top and sides of loaves with egg wash.
8. 8 Bake in the preheated oven for about 20 to 25 minutes. If loaves begin to brown too soon, cover them loosely with aluminum foil.

By Marylyn Pisseri

Ingredients

• ✓ water
• active dry yeast
• honey
• vegetable oil
• egg
• salt
• all-purpose flour
• poppy seed

Instructions

1. 1 Gather all ingredients.
2. 2 Pour warm water into a large bowl; sprinkle yeast over water. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together.
4. 4 Turn it out onto a lightly floured surface and knead until smooth and elastic.
5. 5 Place dough in a large, lightly-oiled bowl and turn to coat.
6. 6 Cover with a towel and let rise in a warm place until doubled in volume, about 1 ½ hours.
7. 7 Punch down dough and turn onto a lightly floured surface. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep it from getting sticky.
8. 8 Divide each half into thirds and roll into a long snake about 1 ½ inches in diameter.
9. 9 Pinch the ends of the three snakes together firmly and braid from middle. Either leave as a braid or form into a round braided loaf by bringing ends together, curving the braid into a circle, and pinching ends together.
10. 10 Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour. Preheat the oven to 375 degrees F (190 degrees C).
11. 11 Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds.
12. 12 Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least one hour before slicing.
13. 13 Serve and enjoy!

By Joan Callaway

Ingredients

• ✓ water
• beef brisket
• ketchup
• white vinegar
• onion
• garlic
• brown sugar
• salt

Instructions

1. 1 Heat brisket in a large skillet or Dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
2. 2 Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13-inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

By Louise

Ingredients

• ✓ water
• yeast
• sugar
• flour
• salt
• milk
• vegetable oil
• cornmeal

Instructions

1. 1 In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. To make crumpet rings, cut aluminum foil into 7x12 inch pieces. Fold in half lengthwise and then in thirds, making 6 layers. Form into a 3 1/2 inch diameter circle and tape shut on the outside.
2. 2 In a large bowl, mix together flour and salt. Stir in the milk, oil and yeast mixture. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes. Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal.
3. 3 Heat a griddle or frying pan over medium low heat. Sprinkle cornmeal on the griddle and place the rings on the griddle. Deflate the batter by stirring. Pour 1/4 cup of batter into each ring. Cook slowly for about 10 minutes or until pale brown. Carefully remove the rings and turn the biscuits over. Bake on second side about 8 minutes or until light brown. Transfer to a rack to cool.

By Bobbi Jo

Ingredients

• ✓ water
• egg
• olive oil
• club soda
• club soda
• salt
• matzo meal

Instructions

1. 1 Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
2. 2 Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.

By Weekend Cook

Ingredients

• ✓ water
• egg white
• sugar
• cornstarch
• vanilla extract
• white vinegar
• salt

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
2. 2 In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar, and salt.
3. 3 Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.
4. 4 Bake in the preheated oven for 45 minutes. Turn oven off and leave pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.

By Kerry

Ingredients

• ✓ water
• butter
• onion
• cabbage
• celery
• green bean
• ground sirloin
• chicken noodle soup mix
• soy sauce

Instructions

1. 1 Melt butter in a large, heavy skillet over medium heat. Add onion and sauté until translucent, 5 to 7 minutes; do not brown. Stir in cabbage, celery, and beans. Add ground sirloin; cook and stir until meat is evenly browned and crumbly, 7 to 9 minutes.
2. 2 Add soup mix and soy sauce, then pour in just enough water to barely cover. Reduce the heat and simmer for 15 minutes.

By Kattjovi

Ingredients

• ✓ water
• white sugar
• black raspberry
• lemon juice
• all-purpose flour
• baking soda
• salt
• shortening
• buttermilk

Instructions

1. 1 Combine 4 ½ cups sugar, raspberries, 1 cup water, and lemon juice in a large saucepan; bring to a boil. Reduce heat to low; cover and simmer, gently stirring occasionally, about 15 minutes. Add equal amounts more sugar and water, if needed, so liquid remains slightly above berries.
2. 2 Stir flour, baking soda, and salt together in a medium bowl; cut in shortening with a pastry blender or tines of a fork to form pea-size pieces. Stir in ¾ cup buttermilk until dough comes together. Gradually add more buttermilk if dough seems stiff.
3. 3 Drop dough into raspberry sauce, 1 tablespoon at a time; cover and simmer, about 5 minutes. Flip dumplings, cover, and cook 10 minutes more. Set aside before serving, 10 minutes.

By Jennifer

Ingredients

• ✓ water
• oat
• all-purpose flour
• coconut
• brown sugar
• ginger
• baking soda
• butter
• golden syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl. With your fingers, make a well in the center of the dry ingredients.
2. 2 Dissolve the baking soda in boiling water. In a small saucepan, melt the butter, and stir in the golden syrup to combine. Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients. Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.
3. 3 Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes.

By Aussie Gal