Recipes with water
13,142 recipes
Red Clam Sauce
Red clam sauce with canned clams, tomato paste, lemon juice, rosemary, and thyme simmered for 15 minutes. A quick Italian-American pasta sauce served over linguine with parmesan.
Renjna's Dal
Red lentil dal with a garlic and jalapeno tadka, cumin seeds, garam masala, and turmeric. A simple, spicy Indian comfort dish ready in about an hour.
Fig Brownie Pudding
Fig brownie pudding made with crumbled fig cookies, melted chocolate, chocolate chips, and walnuts baked in sweetened condensed milk. A warm, fudgy dessert served with whipped cream.
Vinaigrette of Braised Soup Veggies
Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.
Last Minute Chili
Last minute chili using a packet mix with ground beef and tomato sauce, topped with sour cream, shredded cheddar, and chopped bell peppers.
Shrimp with Jalapeno Cheese
Boiled shrimp stuffed with a spicy cream cheese filling made with pickled jalapenos, garlic, and fresh cilantro. A crowd-pleasing cold appetizer that's ready in 20 minutes with bold Tex-Mex flavors.
Pizza Snack
Simple, but scrumptious snacks that are perfect when on the go. Try different toppings to add some variety.
Melon Fresco
Melon fresco, a Latin American blender drink made from fresh cantaloupe, lime juice, and a whisper of sugar. Four-ingredient summer refresher that's halfway between juice and smoothie.
Lemon-Poppy Seed Cake
Lemon poppy seed bundt cake that starts with yellow cake mix and gets a fresh lemon juice kick, crunchy poppy seeds, and a tangy glaze drizzle. A shortcut bakery cake that tastes from scratch.
Noodle-Cheese-Vegetable Casserole
Noodle, cheese and vegetable casserole, egg noodles tossed with a tangy yogurt and cottage cheese binder, green beans and onion, then topped with cheddar and baked golden. A light, high-protein vegetarian bake.
Cream of Mushroom Soup#2
Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.
Quick Corn Chowder
If you love corn chowder, then you will love this easy recipe that will instantly become one of your favorites!
Sesame Soup
Middle Eastern sesame soup made with tahini, lemon juice, and stock in just 5 ingredients. A creamy, nutty, tangy vegetarian soup that comes together in minutes. Serve with crusty bread.
Three-Pepper Beef Kabobs
Beef sirloin kabobs with tri-color bell peppers and mushrooms in a honey-Dijon-lemon marinade. Broiled or grilled skewers with oregano, served over wild rice.
Pickled Peppers or Chiles
Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.
Beans Bourguignonne
Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.
Red clam sauce with canned clams, tomato paste, lemon juice, rosemary, and thyme simmered for 15 minutes. A quick Italian-American pasta sauce served over linguine with parmesan.
Red lentil dal with a garlic and jalapeno tadka, cumin seeds, garam masala, and turmeric. A simple, spicy Indian comfort dish ready in about an hour.
Fig brownie pudding made with crumbled fig cookies, melted chocolate, chocolate chips, and walnuts baked in sweetened condensed milk. A warm, fudgy dessert served with whipped cream.
Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.
Last minute chili using a packet mix with ground beef and tomato sauce, topped with sour cream, shredded cheddar, and chopped bell peppers.
Boiled shrimp stuffed with a spicy cream cheese filling made with pickled jalapenos, garlic, and fresh cilantro. A crowd-pleasing cold appetizer that's ready in 20 minutes with bold Tex-Mex flavors.
Simple, but scrumptious snacks that are perfect when on the go. Try different toppings to add some variety.
Melon fresco, a Latin American blender drink made from fresh cantaloupe, lime juice, and a whisper of sugar. Four-ingredient summer refresher that's halfway between juice and smoothie.
Lemon poppy seed bundt cake that starts with yellow cake mix and gets a fresh lemon juice kick, crunchy poppy seeds, and a tangy glaze drizzle. A shortcut bakery cake that tastes from scratch.
Noodle, cheese and vegetable casserole, egg noodles tossed with a tangy yogurt and cottage cheese binder, green beans and onion, then topped with cheddar and baked golden. A light, high-protein vegetarian bake.
Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.
If you love corn chowder, then you will love this easy recipe that will instantly become one of your favorites!
Middle Eastern sesame soup made with tahini, lemon juice, and stock in just 5 ingredients. A creamy, nutty, tangy vegetarian soup that comes together in minutes. Serve with crusty bread.
Beef sirloin kabobs with tri-color bell peppers and mushrooms in a honey-Dijon-lemon marinade. Broiled or grilled skewers with oregano, served over wild rice.
Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.
Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.
