Recipes with water
13,142 recipes
Funny-Side-Up Pie
Funny-Side-Up Pie is a savory bacon and egg pie with cream of mushroom soup and sour cream in a flaky homemade double crust. Retro comfort food with a creamy gravy on the side.
Green Chile Sauce
Easy green chile sauce made with roasted green chili peppers, garlic, and a simple flour roux. Ready in 30 minutes, this versatile New Mexican staple goes on everything from enchiladas to eggs.
Oatmeal Extravaganzas
Chewy oatmeal chocolate chip bars with brown sugar and butter, baked in one pan and cut into bite-sized squares. Easier than drop cookies with the same great flavor.
Orange Sponge
Orange sponge gelatin dessert made with fresh orange juice, lemon juice, and unflavored gelatin beaten until fluffy. A light, airy vintage dessert with no dairy and no baking.
Orange Sponge
Orange sponge gelatin dessert made with fresh orange juice, lemon juice, and unflavored gelatin beaten until fluffy. A light, airy vintage dessert with no dairy and no baking.
Haselnusstoertchen
German hazelnut cakes (Haselnusstörtchen) with ground hazelnuts, separated eggs for lift, and a rum-glazed top finished with a whole hazelnut. Classic Konditorei treat.
Rosemary Bacon with Creamy Grits
Rosemary-scented bacon over creamy Parmesan grits. A Southern brunch upgrade that pairs crispy oven-roasted bacon with silky stone-ground grits in under 30 minutes.
Onion Tart
French onion tart with a handmade butter pastry, slow-cooked onions, bacon, and a silky cream custard. Baked low and slow for a rich, golden filling.
Prebaked Pie Shell
Prebaked pie shell using a classic lard-and-butter pastry. Blind-baked with weights for a flaky, sturdy crust ready to hold cream pies, fruit fillings, or quiche.
Quick Puff Pastry with Instant Flour
Homemade puff pastry made with instant flour and water, laminated through six folds for flaky layers without the fuss of traditional methods.
Couscous
Simple couscous with raisins and butter, ready in under 10 minutes. Just boil water, stir in couscous and raisins, cover, and let it steam. Five ingredients, no fuss.
Chili-Cheese Bake
Chili-Cheese Bake layers Monterey Jack and cheddar cheese with green chilies under an egg-flour batter and bubbly tomato sauce. A Southwestern casserole with minimal prep.
Frijoles De Olla
Frijoles de olla are traditional Mexican pot beans simmered with whole garlic heads, onion, and cilantro. Simple black beans cooked from dried in their own broth, no soaking required.
Parslied Chicken Chowder
Creamy chicken chowder with potatoes, carrots, and fresh parsley thickened with a flour-milk slurry. A hearty, from-scratch soup that's perfect for thermos lunches.
Super Honey Rolls
Soft honey butter rolls shaped as cloverleaf pull-aparts in muffin tins. A tender yeast dough with honey sweetness that stays fresh for days.
Outstanding Chocolate Cake
From-scratch chocolate cake with melted unsweetened chocolate, cake flour, and iced water, topped with a whipped chocolate frosting beaten over ice until fluffy and light.
Funny-Side-Up Pie is a savory bacon and egg pie with cream of mushroom soup and sour cream in a flaky homemade double crust. Retro comfort food with a creamy gravy on the side.
Easy green chile sauce made with roasted green chili peppers, garlic, and a simple flour roux. Ready in 30 minutes, this versatile New Mexican staple goes on everything from enchiladas to eggs.
Chewy oatmeal chocolate chip bars with brown sugar and butter, baked in one pan and cut into bite-sized squares. Easier than drop cookies with the same great flavor.
Orange sponge gelatin dessert made with fresh orange juice, lemon juice, and unflavored gelatin beaten until fluffy. A light, airy vintage dessert with no dairy and no baking.
Orange sponge gelatin dessert made with fresh orange juice, lemon juice, and unflavored gelatin beaten until fluffy. A light, airy vintage dessert with no dairy and no baking.
German hazelnut cakes (Haselnusstörtchen) with ground hazelnuts, separated eggs for lift, and a rum-glazed top finished with a whole hazelnut. Classic Konditorei treat.
Rosemary-scented bacon over creamy Parmesan grits. A Southern brunch upgrade that pairs crispy oven-roasted bacon with silky stone-ground grits in under 30 minutes.
French onion tart with a handmade butter pastry, slow-cooked onions, bacon, and a silky cream custard. Baked low and slow for a rich, golden filling.
Prebaked pie shell using a classic lard-and-butter pastry. Blind-baked with weights for a flaky, sturdy crust ready to hold cream pies, fruit fillings, or quiche.
Homemade puff pastry made with instant flour and water, laminated through six folds for flaky layers without the fuss of traditional methods.
Simple couscous with raisins and butter, ready in under 10 minutes. Just boil water, stir in couscous and raisins, cover, and let it steam. Five ingredients, no fuss.
Chili-Cheese Bake layers Monterey Jack and cheddar cheese with green chilies under an egg-flour batter and bubbly tomato sauce. A Southwestern casserole with minimal prep.
Frijoles de olla are traditional Mexican pot beans simmered with whole garlic heads, onion, and cilantro. Simple black beans cooked from dried in their own broth, no soaking required.
Creamy chicken chowder with potatoes, carrots, and fresh parsley thickened with a flour-milk slurry. A hearty, from-scratch soup that's perfect for thermos lunches.
Soft honey butter rolls shaped as cloverleaf pull-aparts in muffin tins. A tender yeast dough with honey sweetness that stays fresh for days.
From-scratch chocolate cake with melted unsweetened chocolate, cake flour, and iced water, topped with a whipped chocolate frosting beaten over ice until fluffy and light.
