Recipes with water
13,142 recipes
Apple Raspberry Pie
Apple raspberry pie with a flaky lard crust, Granny Smith apples, fresh raspberries, cinnamon, and warm spices. The lard crust freezing method creates shatteringly tender layers.
Pickled Pineapple Meringue with Raspberry Sauce
Pickled pineapple meringue freezes a meringue with pink-peppercorn-pickled pineapple, almonds, and cream, then plates with raspberry sauce and dramatic chocolate spires. Restaurant-style frozen dessert.
Kung Pao Chi (Chicken with Chiles & Nuts)
Kung Pao chicken with dried red chiles, peanuts, ginger, and a soy-wine sauce. Wok-fried with a 30-minute marinade for authentic Sichuan-style heat and crunch.
Chickpea Snacks (Takes 2-3 Days)
Make your own snacks rather than buying from a bulk store or box. Store bought packaged snacks always have huge amounts of salt, reduce the sodium by making your own.
Hearty Chili Con Corn
Vegetarian chili con corn simmers dried kidney beans with tomato sauce, sweet corn, and a smoky chili-cumin kick. Served over rice for a budget-friendly, protein-packed weeknight bowl.
Hershey's Syrup Two-Tone Cake
Two-tone sheet cake with a vanilla cream cheese batter and Hershey's chocolate syrup topping baked together for a marbled, fudgy finish using egg whites only.
Black Bean Soup (Pressure Cooked)
Pressure cooker black bean soup made from dried beans with no soaking, ready in well under an hour. Smoky or vegetarian, thickened with bulgur, and finished with cilantro and a splash of sherry.
Dirty Rice with Shrimp
Cajun dirty rice with chopped shrimp, red onion, garlic, green onions, parsley, and red pepper, finished in the oven with butter for a crispy top. A Louisiana classic with a seafood twist.
Wild Rice with Chestnuts
Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.
Kythoni Peltes (Quince Jelly)
Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.
Freezer Mix Pizza
Freezer mix pizza with a quick Bisquick-yeast crust topped with beef-tomato sauce, Italian seasoning, cheddar, mozzarella, and Parmesan. A homemade pizza using pantry staples.
Freezer Mix Pizza
Freezer mix pizza with a quick Bisquick-yeast crust topped with beef-tomato sauce, Italian seasoning, cheddar, mozzarella, and Parmesan. A homemade pizza using pantry staples.
Matzoh Balls
Classic Jewish matzoh balls with a hint of ginger, simmered until fluffy and floating in golden chicken broth. Pareve, kosher for Passover, makes 16 balls.
Grape Leaves Stuffed with Rice
Vegetarian stuffed grape leaves (dolma) filled with brown rice, dill, cinnamon, allspice, and a hint of peppermint. Meatless dolma simmered in lemon broth, served hot or cold as a make-ahead appetizer.
Beef Stewed in Cranberry Chutney
Beef stew braised in cranberry chutney with raisins, walnuts, honey, and warm spices. Stewing beef slow-simmered until the tart cranberries melt into a rich, fruity sauce.
Easter Basket Cake
Easter basket cake built from stacked round layers with green-tinted coconut grass, a foil-ribbon handle, and candy-studded sides. A showstopping family Easter dessert kids help decorate.
Apple raspberry pie with a flaky lard crust, Granny Smith apples, fresh raspberries, cinnamon, and warm spices. The lard crust freezing method creates shatteringly tender layers.
Pickled pineapple meringue freezes a meringue with pink-peppercorn-pickled pineapple, almonds, and cream, then plates with raspberry sauce and dramatic chocolate spires. Restaurant-style frozen dessert.
Kung Pao chicken with dried red chiles, peanuts, ginger, and a soy-wine sauce. Wok-fried with a 30-minute marinade for authentic Sichuan-style heat and crunch.
Make your own snacks rather than buying from a bulk store or box. Store bought packaged snacks always have huge amounts of salt, reduce the sodium by making your own.
Vegetarian chili con corn simmers dried kidney beans with tomato sauce, sweet corn, and a smoky chili-cumin kick. Served over rice for a budget-friendly, protein-packed weeknight bowl.
Two-tone sheet cake with a vanilla cream cheese batter and Hershey's chocolate syrup topping baked together for a marbled, fudgy finish using egg whites only.
Pressure cooker black bean soup made from dried beans with no soaking, ready in well under an hour. Smoky or vegetarian, thickened with bulgur, and finished with cilantro and a splash of sherry.
Cajun dirty rice with chopped shrimp, red onion, garlic, green onions, parsley, and red pepper, finished in the oven with butter for a crispy top. A Louisiana classic with a seafood twist.
Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.
Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.
Freezer mix pizza with a quick Bisquick-yeast crust topped with beef-tomato sauce, Italian seasoning, cheddar, mozzarella, and Parmesan. A homemade pizza using pantry staples.
Freezer mix pizza with a quick Bisquick-yeast crust topped with beef-tomato sauce, Italian seasoning, cheddar, mozzarella, and Parmesan. A homemade pizza using pantry staples.
Classic Jewish matzoh balls with a hint of ginger, simmered until fluffy and floating in golden chicken broth. Pareve, kosher for Passover, makes 16 balls.
Vegetarian stuffed grape leaves (dolma) filled with brown rice, dill, cinnamon, allspice, and a hint of peppermint. Meatless dolma simmered in lemon broth, served hot or cold as a make-ahead appetizer.
Beef stew braised in cranberry chutney with raisins, walnuts, honey, and warm spices. Stewing beef slow-simmered until the tart cranberries melt into a rich, fruity sauce.
Easter basket cake built from stacked round layers with green-tinted coconut grass, a foil-ribbon handle, and candy-studded sides. A showstopping family Easter dessert kids help decorate.
