Recipes with water
13,142 recipes
Sauerbraten with Sweet & Sour Cabbage
Traditional German sauerbraten with bottom round beef marinated 3-4 days in vinegar, then braised with red wine, beef stock, and tomato puree. A tangy, fork-tender roast with rich gravy.
Italian Beef with Rump Roast
Chicago-style Italian beef with slow-roasted rump roast sliced paper-thin and simmered in garlicky pan drippings. Served on crusty Italian rolls for authentic sandwiches.
Poppy Seed Bundt Cake
Poppy seed bundt cake using yellow cake mix and instant pudding for extra moisture. A dump-and-stir cake with tender crumb and crunchy poppy seeds, dusted with powdered sugar.
Brisket in Natural Gravy
Braised beef brisket slow-cooked with onions, carrots, garlic, and bay leaves until fork tender. Best made a day ahead for easy defatting and deeper flavor.
Ghoul-Ade
Ghoul-Ade is a jet-black Halloween punch made by mixing orange and grape drink mix with ginger ale and sugar water. Five minutes, five ingredients, seriously spooky.
Chili Pat's Recipe
Easy homemade chili with ground beef, kidney beans, tomato soup, hot chili peppers, and a splash of vinegar. A simple 30-minute stovetop recipe with pantry staples.
Eggplant-Cheese Casserole
Vegetarian eggplant Parmesan casserole layered with pan-fried eggplant slices, mozzarella, spaghetti sauce, and Parmesan. A simple weeknight version of the Italian classic using sauce mix for speed.
Hot Fudge Pudding with Sauce.
Self-saucing hot fudge pudding cake with a cocoa batter that creates its own chocolate sauce as it bakes. Warm, gooey, and made from pantry staples.
Hot Fudge Pudding with Sauce.
Self-saucing hot fudge pudding cake with a cocoa batter that creates its own chocolate sauce as it bakes. Warm, gooey, and made from pantry staples.
Herbed Focaccias
Herbed focaccia, a crisp Italian flatbread with a touch of cornmeal, brushed with warm garlic-herb olive oil and showered with kosher salt. Thin and crackly, it's made for open sandwiches and freezes well.
Won Ton in Oyster Sauce
Boiled wontons tossed in oyster sauce, light soy sauce, and sesame oil with green onion garnish. A quick 10-minute Chinese appetizer or side dish with bold umami flavor.
Phillipine Chicken
Philippine chicken adobo in the slow cooker with vinegar, soy sauce, and garlic. Just 5 ingredients for tender, tangy-savory chicken that falls apart over rice.
Brisket with Peppercorns
Brisket with peppercorns marinated 24 hours in soy sauce, crusted with cracked black pepper, broiled until charred, then roasted to medium rare. Served thinly sliced at room temperature.
Eyeball Potion
Spooky Halloween eyeball gelatin dessert with whipped cream eyeballs floating in blood-red Jell-O. Easy, kid-friendly, and gleefully gruesome.
Eyeball Potion
Spooky Halloween eyeball gelatin dessert with whipped cream eyeballs floating in blood-red Jell-O. Easy, kid-friendly, and gleefully gruesome.
Sandwiches Glace
Sandwiches glace: vintage party canape with rye bread, smoked ham, sour cream cheddar spread, and a gelatin-mayonnaise glaze. A mid-century tea-party classic.
Traditional German sauerbraten with bottom round beef marinated 3-4 days in vinegar, then braised with red wine, beef stock, and tomato puree. A tangy, fork-tender roast with rich gravy.
Chicago-style Italian beef with slow-roasted rump roast sliced paper-thin and simmered in garlicky pan drippings. Served on crusty Italian rolls for authentic sandwiches.
Poppy seed bundt cake using yellow cake mix and instant pudding for extra moisture. A dump-and-stir cake with tender crumb and crunchy poppy seeds, dusted with powdered sugar.
Braised beef brisket slow-cooked with onions, carrots, garlic, and bay leaves until fork tender. Best made a day ahead for easy defatting and deeper flavor.
Ghoul-Ade is a jet-black Halloween punch made by mixing orange and grape drink mix with ginger ale and sugar water. Five minutes, five ingredients, seriously spooky.
Easy homemade chili with ground beef, kidney beans, tomato soup, hot chili peppers, and a splash of vinegar. A simple 30-minute stovetop recipe with pantry staples.
Vegetarian eggplant Parmesan casserole layered with pan-fried eggplant slices, mozzarella, spaghetti sauce, and Parmesan. A simple weeknight version of the Italian classic using sauce mix for speed.
Self-saucing hot fudge pudding cake with a cocoa batter that creates its own chocolate sauce as it bakes. Warm, gooey, and made from pantry staples.
Self-saucing hot fudge pudding cake with a cocoa batter that creates its own chocolate sauce as it bakes. Warm, gooey, and made from pantry staples.
Herbed focaccia, a crisp Italian flatbread with a touch of cornmeal, brushed with warm garlic-herb olive oil and showered with kosher salt. Thin and crackly, it's made for open sandwiches and freezes well.
Boiled wontons tossed in oyster sauce, light soy sauce, and sesame oil with green onion garnish. A quick 10-minute Chinese appetizer or side dish with bold umami flavor.
Philippine chicken adobo in the slow cooker with vinegar, soy sauce, and garlic. Just 5 ingredients for tender, tangy-savory chicken that falls apart over rice.
Brisket with peppercorns marinated 24 hours in soy sauce, crusted with cracked black pepper, broiled until charred, then roasted to medium rare. Served thinly sliced at room temperature.
Spooky Halloween eyeball gelatin dessert with whipped cream eyeballs floating in blood-red Jell-O. Easy, kid-friendly, and gleefully gruesome.
Spooky Halloween eyeball gelatin dessert with whipped cream eyeballs floating in blood-red Jell-O. Easy, kid-friendly, and gleefully gruesome.
Sandwiches glace: vintage party canape with rye bread, smoked ham, sour cream cheddar spread, and a gelatin-mayonnaise glaze. A mid-century tea-party classic.
