Type what you have

Ingredients

• ✓ water
• egg
• puff pastry

Instructions

1. 1 Beat egg and water together in a small bowl.
2. 2 Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture.
3. 3 Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

By John Mitzewich

Ingredients

• ✓ water
• sugar
• lemon juice
• watermelon

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes.
3. 3 Blend watermelon in a blender or food processor until pureed.
4. 4 Stir pureed watermelon into sugar mixture.
5. 5 Transfer watermelon mixture to an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Enjoy!

By CookinginFL

Ingredients

• ✓ water
• unsweetened chocolate
• white sugar
• egg
• butter

Instructions

1. 1 Melt chocolate in a microwave according to package instructions. Set aside and let cool completely.
2. 2 Combine sugar and water in a saucepan. Bring to a boil; let boil for 1 minute. Remove from heat and set aside.
3. 3 Beat eggs in a large bowl using an electric mixer until frothy. Drizzle in sugar mixture slowly; beat on high speed until mixture turns pale yellow and expands in volume, about 5 minutes. Add butter by tablespoon one at a time with mixer running, beating well after each addition. Frosting will become watery; continue with remaining butter.
4. 4 Mix in cooled melted chocolate. Beat on high speed until frosting thickens and becomes fluffy, about 5 minutes.

By Tami

Ingredients

• ✓ water
• egg yolk
• marsala wine
• white sugar

Instructions

1. 1 Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
2. 2 Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.

By azelias kitchen

Ingredients

• ✓ water
• puff pastry
• apricot preserves
• peach

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.
3. 3 Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
4. 4 Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.
5. 5 Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.

By foodelicious

Ingredients

• ✓ water
• russet potato
• salt
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Scoop out as many potato balls as you can per potato using the smaller end of a Parisian scooper, 8 or 9 balls per large potato. You can't get too many out of each potato. If you want perfectly shaped balls, don't scoop too close together.
3. 3 Drop potato balls into a large bowl of cold fresh water so they don't discolor. Use potato carcasses for another use, e.g. potato pancakes.
4. 4 Add potato balls, water, and kosher salt to a large pot. Stir and bring to a boil over medium-high heat. Once water is boiling, boil for just 2 minutes. Potatoes should still be firm, but not raw.
5. 5 Turn off heat and remove potato balls with a strainer. Allow to drain in one layer on a plate lined with paper towels. Cool until they are room temperature.
6. 6 Heat clarified butter in a skillet over medium heat for 2 minutes. Carefully add completely dry and cooled potatoes to butter. Brown potatoes until outsides are golden and crispy, and the insides are tender and fluffy, 7 to 10 minutes. Move and stir potatoes often so they brown evenly .
7. 7 Remove from heat and serve immediately.

By John Mitzewich

Ingredients

• ✓ water
• active dry yeast
• all-purpose flour
• egg
• butter
• white sugar
• white sugar
• lemon
• vegetable oil

Instructions

1. 1 Mix together water and yeast in a small bowl. Let stand until foamy, about 15 minutes.
2. 2 Combine flour, eggs, butter, 1/2 cup plus 2 tablespoons sugar, and lemon zest in a large bowl. Pour in yeast mixture. Knead by hand until dough comes together. Cover the bowl with a dish towel and let dough rise in a warm place until doubled in size, about 2 hours.
3. 3 Roll out dough into a large rectangle on a lightly floured work surface. Cut out diamond-shaped doughnuts using a small pastry wheel cutter. Brush off excess flour.
4. 4 Heat oil in a deep saucepan or wok over medium-high heat. Cook doughnuts in batches in hot oil until golden brown, about 1 minute per side. Drain on a paper towel-lined platter.

By Maybe

Ingredients

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

Instructions

1. 1 Place yeast into the bottom of a large mixing bowl. Add water and stir, then mix in salt. Add flour and beat with a wooden spoon until dough is thick and sticky and pulls flour from the side of the bowl, 5 to 10 minutes.
2. 2 Cover the bowl with plastic wrap and let stand in a turned-off oven until doubled in volume, 12 to 14 hours. Dough will be bubbly and very sticky.
3. 3 Line a baking sheet with a silicone mat and dust generously with cornmeal.
4. 4 Use a floured spatula to scrape dough out onto a well-floured work surface. Dust dough with flour. With well-floured hands, pat dough into a rectangle. Cut the rectangle into four equal pieces.
5. 5 Dust one piece of dough with flour and stretch it with floured fingers into a log about 10 inches long and 1 1/2 inches around. Gently transfer to the prepared baking sheet. Wipe off excess cornmeal with a damp paper towel if desired. Repeat with another piece of dough. (Reserve remaining dough to bake later or prepare another baking sheet to bake all four loaves at once).
6. 6 Dust loaves lightly with flour. Dust a large piece of plastic wrap with flour and drape it lightly over the baking sheet with the floured side down. Let loaves rise, covered, until doubled in volume, 1 to 1 1/2 hours.
7. 7 Set the oven racks to the bottom and middle positions and preheat to 500 degrees F (260 degrees C) or as high as your oven will go. Place an oven-proof baking dish full of water onto the bottom rack of the oven.
8. 8 Cut four or five angled slashes into the top of each loaf with sharp kitchen shears. Poke down any sharp tips of dough left by the scissors. Spray the loaves with water, using a spray bottle.
9. 9 Bake in the preheated oven until baguettes are browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes. Turn the pan around on the second spraying.
10. 10 Transfer baguettes to a cooling rack and let cool to room temperature before slicing with a serrated knife.

By John Mitzewich

Ingredients

• ✓ water
• egg yolk
• black pepper
• tarragon dijon mustard
• tarragon vinegar
• salt

Instructions

1. 1 Whisk egg yolks, black pepper, tarragon Dijon mustard, tarragon vinegar, water, and salt in a metal mixing bowl or small saucepan. Place over low heat and whisk until mixture foams, small wisps of steam appear from the sauce, and sauce is hot and thick, 1 to 2 minutes. Raise and lower the pan over the heat to increase or reduce heat.
2. 2 Remove from heat and whisk a few more seconds to make sauce slightly fluffy. Serve immediately.

By John Mitzewich

Ingredients

• ✓ water
• ✓ water
• white sugar
• vanilla extract
• bosc pear
• apricot preserves
• cornstarch
• rum

Instructions

1. 1 Bring 1 ½ cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
2. 2 Increase heat to medium-high, and boil syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
3. 3 To serve, pour hot apricot sauce over pears, and sprinkle with rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.

By Anna

Ingredients

• ✓ water
• active dry yeast
• bread flour
• whole wheat flour
• salt

Instructions

1. 1 Dissolve ½ teaspoon active dry yeast in 1 cup warm water in a medium-sized nonmetal mixing bowl. Add 1 ½ cups bread flour; mix well. Cover bowl; let starter sit at room temperature, 8 hours to overnight.
2. 2 Dissolve remaining 2 teaspoons active dry yeast in remaining 2 cups warm water in a large bowl. Add starter mixture, 3 cups bread flour, whole wheat flour, and salt; stir until well combined. Add remaining 1 ½ cups bread flour, ½ cup at a time, mixing well after each addition until dough has pulled together. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes.
3. 3 Place dough into a large, lightly-oiled bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Grease two 9x5-inch loaf pans.
5. 5 Punch down dough and turn onto a lightly floured surface. Divide dough into 2 equal pieces and form into loaves; place into the prepared pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 45 minutes.
6. 6 Bake in the preheated oven until tops are golden brown and bottom of loaves sound hollow when tapped, about 30 minutes.

By Stephen Carroll

Ingredients

• ✓ water
• ✓ water
• bread flour
• sugar
• yeast
• salt
• cooking spray
• egg yolk

Instructions

1. 1 Place flour, 1 cup water, sugar, yeast, and salt into a bread machine pan in the order recommended by manufacturer. Select Dough cycle; press Start.
2. 2 While the cycle is running, grease a bowl and cookie sheet with cooking spray; set them aside.
3. 3 When the cycle is complete, place dough in the greased bowl, turning to coat all sides.
4. 4 Cover and let rise in a warm place until doubled in size, about 30 minutes. Dough is ready if indentation remains when touched.
5. 5 Punch down dough and transfer to a lightly floured surface. Roll into a 16-x12-inch rectangle. Cut dough in half, creating two 8-x12-inch rectangles. Roll up each half of dough tightly, beginning at a long side, pounding out any air bubbles as you go. Roll gently back and forth to taper ends.
6. 6 Place 3 inches apart on the greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches or one lengthwise slash on each loaf. Cover and let rise in a warm place until doubled in size, 30 to 40 minutes.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Mix egg yolk with 1 tablespoon water in a small bowl; brush over tops of loaves.
9. 9 Bake in the preheated oven until golden brown, 20 to 25 minutes.

By Judy Taubert

Ingredients

• ✓ water
• ✓ water
• cornmeal
• all-purpose flour
• active dry yeast
• salt
• egg white

Instructions

1. 1 Gather all ingredients.
2. 2 Grease a large baking sheet and sprinkle with cornmeal. Set aside.
3. 3 Combine 2 cups flour, yeast, and salt in the bowl of a stand mixer. Stir in 2 cups warm water; beat with the dough hook attachment until blended. Continue adding remaining flour, a little at a time, until incorporated.
4. 4 Knead dough on a lightly floured surface until smooth and elastic, 8 to 10 minutes. Shape into a ball, place in a greased bowl, and turn once.
5. 5 Cover and let rise in a warm place until doubled in size, about 1 hour.
6. 6 Punch dough down and divide in half.
7. 7 Turn out onto a lightly floured surface. Cover and let rest for 10 minutes.
8. 8 Roll each half into a large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
9. 9 Place loaves, seam-side down, on the prepared baking sheet.
10. 10 Lightly beat egg white with 1 tablespoon water and brush over loaves.
11. 11 Cover with a damp cloth and let rise until nearly doubled, 35 to 40 minutes. Preheat the oven to 375 degrees F (190 degrees C).
12. 12 Use a sharp knife to make 3 or 4 diagonal cuts, about 1/4-inch deep, across top of each loaf.
13. 13 Bake in the preheated oven for 20 minutes.
14. 14 Brush loaves with egg white mixture.
15. 15 Continue baking until an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C) or loaves sound hollow when tapped, 15 to 20 minutes more. If necessary, cover loosely with foil to prevent over-browning.
16. 16 Remove loaves from the baking sheet and cool on a wire rack.

By Jenn Hall

Ingredients

• ✓ water
• all-purpose flour
• salt
• sugar
• shortening
• egg
• white vinegar

Instructions

1. 1 In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
2. 2 In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
3. 3 Allow dough to rest in refrigerator 10 minutes before rolling out.

By TJ kun

Ingredients

• ✓ water
• ✓ water
• instant yeast
• whole wheat flour
• instant yeast
• bread flour
• salt
• cornmeal

Instructions

1. 1 To make the poolish, whisk 1/2 teaspoon yeast into 1/2 cup warm water — 110 degrees F (45 degrees C) — in a bowl. Stir in whole wheat flour until resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also ripen in the refrigerator for 12 to 15 hours, bringing poolish back to room temperature before proceeding with the recipe. Poolish is ready when bubbly and loose, with a yeasty, sour aroma.
2. 2 Scrape poolish into a bowl; stir in 2 1/2 cups warm water and remaining 1/2 teaspoon yeast until combined. Add bread flour, 1 cup at a time, mixing well after each addition, until dough becomes too difficult to stir.
3. 3 Turn dough out onto a floured work surface and knead for 10 to 12 minutes, adding more flour only when dough becomes too sticky to handle. Sprinkle salt over dough; continue kneading until smooth and springs back to the touch, 5 to 7 minutes more. Shape dough into a round; cover with a damp cloth for 5 to 10 minutes.
4. 4 Place dough in a large, lightly oiled bowl and turn to coat. Cover with a damp cloth and let rise at room temperature until doubled in volume, 2 to 3 hours.
5. 5 Punch down dough to deflate; cut into two pieces. Shape into two rounds, cover with plastic wrap or a damp cloth, and allow to rest for 30 minutes at room temperature.
6. 6 Form dough rounds into baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. Place loaves, seam-sides up, on the floured cloth. Dust loaf tops with flour, cover with a damp cloth, and let rise until doubled in volume, about 2 hours.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Sprinkle a separate baking sheet with cornmeal. Gently transfer risen loaves to prepared baking sheet, seam-sides down. Slash loaves several times on the diagonal with a serrated knife or razor blade.
9. 9 Immediately place scored loaves in the preheated oven; bake until loaves are golden brown, about 25 to 30 minutes. Cool loaves on wire racks.

By violet

Ingredients

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

Instructions

1. 1 Dissolve sugar in water in a 2-cup measuring cup; gently stir in yeast. Let stand until yeast softens and top is foamy, about 5 minutes.
2. 2 Whisk 3 3/4 cups flour and salt together in a large bowl; make a well in the center. Pour yeast mixture into well; stir gently, starting from the middle, until a sticky dough forms. Turn dough out onto a lightly floured surface; knead, adding more flour if needed, until dough is elastic and no longer sticky, about 10 minutes.
3. 3 Oil a large bowl; add dough and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Preheat the oven to 425 degrees F (220 degrees C) with one rack in center position and one rack in lowest position.
5. 5 Fill a roasting pan with water; place on lower rack. Line a baking sheet with a silicone mat.
6. 6 Punch down dough and turn onto a lightly floured surface. Form into 1 large loaf (or 6 sandwich loaves), tapering the end(s). Place loaf (or loaves) on the prepared baking sheet. Cut 3 or 4 diagonal slashes, about 1/4- to 1/2-inch, across top(s). Cover with a dry towel and let rise until doubled in volume, about 40 minutes.
7. 7 Uncover loaf (or loaves); bake in the preheated oven on the center rack until top is light golden brown, 15 to 20 minutes depending on size of the loaves.

By NWMama

Ingredients

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

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.
2. 2 Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill.

By GINGER P

Ingredients

• ✓ water
• lemon
• pear
• vanilla bean
• sugar
• hot fudge topping
• vanilla ice cream

Instructions

1. 1 Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar.
2. 2 Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid.
3. 3 Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote).
4. 4 Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear.
5. 5 Place dipped pears in individual serving bowls with another generous spoonful of syrup and a small scoop of vanilla ice cream.

By John Mitzewich

Ingredients

• ✓ water
• leek
• white wine
• salt
• caper
• vinaigrette

Instructions

1. 1 Chop off the root and dark green ends off the leek. Keep only the whites and light green center. Slice leek in half lengthwise, then slice each half lengthwise into quarters.
2. 2 Pour water into a saucepan. Add white wine and salt, and bring to a simmer over medium heat.
3. 3 Add leeks to the hot liquid and reduce heat to medium-low. Cover saucepan and simmer until leeks are fork-tender, about 15 minutes.
4. 4 Meanwhile, pour capers into a mesh strainer and run under the faucet for about 5 minutes to wash off the brine.
5. 5 Strain leeks and arrange on plates. Sprinkle with vinaigrette and capers. Serve hot.

By Brian Genest

Ingredients

• ✓ water
• ✓ water
• active dry yeast
• granulated white sugar
• bread flour
• kosher salt
• butter
• butter
• egg

Instructions

1. 1 Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 6 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.
2. 2 Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.
3. 3 Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.
4. 4 Cut 2 sticks butter in half lengthwise and place slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.
5. 5 Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about a 1-inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.
6. 6 Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.
7. 7 Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.
8. 8 Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.
9. 9 Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.
10. 10 Cut dough in half lengthwise using a pastry wheel or pizza cutter. Dust one piece with flour and roll out to a rectangle about 1/4 to 1/8 inch thick. Starting from one corner, cut the dough diagonally crosswise into 8 triangles using a pastry wheel. Starting with the bottom end of each triangle, roll each up toward the tip to form the croissant with the seam at the bottom. If necessary, use a bit of water to seal the tip to the rolled croissant.
11. 11 Repeat with the other half of the dough.
12. 12 Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with egg wash. Place in a warm area to allow them to rise, about 45 to 60 minutes.
13. 13 Preheat the oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash.
14. 14 Bake in the preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature before serving.

By John Mitzewich

Ingredients

• ✓ water
• ground turkey
• onion
• clove
• sage
• cinnamon
• gelatin

Instructions

1. 1 Place ground turkey, 1 cup water, onion, cloves, sage, and cinnamon in a saucepan. Bring turkey mixture to a boil, reduce heat, and simmer 45 minutes, mashing ingredients occasionally with a spatula while cooking; remove from heat.
2. 2 Stir gelatin into remaining 1/2 cup water; stir gelatin mixture into turkey mixture. Transfer to a small container; refrigerate until cool, about 1 hour.

By grandmacupcake

Ingredients

• ✓ water
• onion
• margarine
• beef consomme
• beef broth
• white wine
• swiss cheese
• bread

Instructions

1. 1 In a large pot over medium high heat, saute the onions in the butter or margarine for about 5 minutes, or until tender. Add the consomme, broth, water and wine. Reduce heat to low and simmer for 45 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In individual oven-proof bowls, break up Swiss cheese slices and place one slice in the bottom of each bowl. Place one slice of bread on each slice of cheese. Ladle in the soup, place another slice of bread on top and cover with more Swiss cheese. Put bowls in the oven and allow cheese to melt on top.

By JESSICADEZ

Ingredients

• ✓ water
• white sugar
• cranberry
• raspberry
• cherry juice
• lime juice
• orange juice concentrate

Instructions

1. 1 Bring sugar and water to a boil in a saucepan over medium heat until sugar dissolves. Stir in cranberries; cook 5 minutes. Add raspberries; simmer until raspberries soften and cranberries pop, about 5 minutes more.
2. 2 Strain mixture through a sieve; discard solids. Refrigerate cranberry-raspberry liquid for 2 hours.
3. 3 Stir cherry juice, lime juice, and orange juice concentrate into chilled mixture.
4. 4 Pour fruit juice mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 2 hours. Remove from the freezer 10 minutes before serving.

By larkspur

Ingredients

• ✓ water
• egg
• salt
• butter
• cayenne pepper
• white pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk eggs, water, and salt together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.
3. 3 Heat 1 ½ tablespoons butter in a 9- or 10-inch nonstick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and scrambling eggs, shaking the pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.
4. 4 Reduce heat to low. Using the spatula, smooth the surface to move runny eggs to less runny spots, working toward an even thickness. As soon as the surface is wet but not runny, remove from heat.
5. 5 Starting at the handle side of the pan, use the spatula to begin rolling omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of the pan. Use the spatula to fold the last flap of egg over the top of the cylinder leaving the seam-side up. Add remaining 1/2 tablespoon butter to the pan. Gently push the butter as it melts under the omelette.
6. 6 Slide omelette to edge of the pan. Flip onto a plate with the seam-side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ water
• milk chocolate
• heavy cream
• instant coffee powder
• vanilla extract
• sugar

Instructions

1. 1 Combine chocolate and heavy cream in a nonstick saucepan over medium heat. Stir until chocolate is melted and mixture is smooth.
2. 2 Mix in hot water, coffee powder, vanilla, and sugar. Continue to heat, stirring frequently, until fondue is smooth.

By Sara

Ingredients

• ✓ water
• egg yolk
• all-purpose flour
• butter
• white sugar
• cornstarch

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch springform pan.
2. 2 Mix 1 teaspoon egg yolk and water in a small bowl. Set aside for glazing the cake.
3. 3 Combine remaining egg yolks, flour, butter, sugar, and cornstarch in a large bowl. Mix with an electric mixer until dough is stiff and sticky, similar to cookie dough. Knead dough a little bit to bring it together.
4. 4 Press dough into the prepared pan with your hands. Brush glaze on top.
5. 5 Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until golden brown, about 25 minutes more. Cool for 10 minutes. Slice cake crosswise.

By Dolce-Danielle

Ingredients

• ✓ water
• egg yolk
• lemon juice
• salt
• cayenne pepper
• butter

Instructions

1. 1 Place egg yolk into a large stainless steel bowl. Whisk in water, lemon juice, salt, and cayenne pepper. Add butter cubes.
2. 2 Place bowl over low heat. Whisk continually until butter melts and the mixture gets foamy, about 3 minutes. Continue whisking over low heat until sauce is to your desired thickness, 3 to 5 more minutes.

By John Mitzewich

Ingredients

• ✓ water
• ✓ water
• navy bean
• olive oil
• salt pork
• bacon
• onion
• molasses
• ketchup
• brown sugar
• mustard

Instructions

1. 1 Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse beans with cold water and set aside. Rinse and wipe out the Instant Pot insert and place back into the pressure cooker.
3. 3 Turn on the Instant Pot and select the Sauté function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion; cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any browned bits off the bottom. Turn the Instant Pot off.
4. 4 Whisk together molasses, ketchup, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken as they cool. Serve immediately or freeze portions for later.

By France Cevallos

Ingredients

• ✓ water
• egg yolk
• lemon
• salt
• black pepper
• butter

Instructions

1. 1 In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.

By Stoddard Whitridge

Ingredients

• ✓ water
• all-purpose flour
• soy milk
• soy margarine
• maple syrup
• turbinado sugar
• salt

Instructions

1. 1 Mix flour, soy milk, water, 1/4 cup soy margarine, maple syrup, sugar, and salt together in a large mixing bowl until combined; cover and chill for 2 hours.
2. 2 Lightly grease a 6-inch skillet with some soy margarine. Heat the skillet over medium heat.
3. 3 Pour 2 to 3 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.

By Siri