2,368 boiling recipes

It's actually very easy to make your own pretzels. Basically it's as same as making bread, you just need to shape them to pretzel shape at the end. Boiling the puffed pretzels in the hot boiling water is very similar to make bagels, which gives the pretzel chewy texture. Serve these homemade goodness with some mustard, absolutely delicious.

These delicious pretzels are made with whole wheat flour. Boiling the risen pretzels in boiling soda water ensures them to be evenly browned during the baking, and sprinkle with some fennel seeds and sea salt flakes after egg wash to enhance the flavor. Serve with any your favorite mustard. We love dijon, whole grain and balsamic-fig mustard especially.

Grandma's three-ingredient rhubarb jam with strawberry jello for color and set. Freezer-jam method, no canning required. Macerate overnight, boil, jar, freeze.

Pickled herring in sour cream with hard-boiled eggs, chopped apple, onion, and fresh dill. A classic Eastern European appetizer served cold on rye bread.

These have a great texture and are not as filling and heavy as ordinary pancakes.

This purple potato salad is a great side dish. we boiled potatoes with garlic and vinegar, which made potatoes super tasty!

Masala coffee, the South Indian spiced coffee with cinnamon, cardamom, sugar, and milk. Boiled, strained, and pulled between pans for a thick, frothy cup.

Learn how to make natural Easter egg dyes such as Spring Chicken Yellow and Easter bunny brown natural Easter egg dyes. Quick and easy egg coloring.

Amy's blueberry rhubarb jam pairs sweet summer berries with tart rhubarb, no pectin needed. The boil-down method delivers thick, glossy preserves perfect for toast or baking.

Sweeter and a bit more dense than traditional bagels, these Montreal-style bagels are hand-rolled and boiled briefly in honey water

These tasty boiled greens with bacon can be used as a side dish or as a light lunch when on the go.

Cooked strawberry jam recipe uses fresh berries, dry pectin, lemon juice, and sugar for shelf-stable jars. Classic 4-minute rolling boil method, no fail.

German-style pork chops braised in beer and beef broth with sliced onions, thickened into a rich gravy. Served with Brussels sprouts and boiled potatoes.

Frosted fudge brownies built with unsweetened chocolate, butter, and toasted walnuts, then crowned with a stovetop boiled fudge frosting. Dense, fudgy, and unapologetically rich.

Old-fashioned strawberry jam macerates whole berries with sugar overnight, boils briefly, and rests another day before canning. Two ingredients, no commercial pectin needed.

German Christmas cookies (Anisplaetzchen style) flavored with anise seeds and rolled thin for cutting into shapes. A heritage holiday recipe that scales generously for a large cookie tray.