Recipes with water
12,000 recipes
Krautfleisch - Pork Casserole with Cabbage
Krautfleisch, a German pork and cabbage casserole with paprika, caraway, tomato, and sour cream. Tender pork cubes simmered low and slow for 90 minutes.
Swedish Tea Ring
Swedish tea ring with cinnamon-sugar yeast dough rolled into a ring and snipped into pull-apart sections. Traditional Scandinavian breakfast bread for special occasions.
Candied Figs, Apricots or Tomatoes
Old-fashioned candied figs, apricots, or tomatoes preserved in sugar syrup over several days, then sun-dried and sugar-dredged. A slow, sweet, heritage preserving project.
Pepperoni Parmesan Pizza Bread
Pepperoni Parmesan pizza bread baked in the bread machine with chopped pepperoni, grated Parmesan, pizza spice, and tomato sauce kneaded right into the dough. A hands-off savory loaf with pizza in every slice.
Spanish Chick Pea Soup
Rustic Spanish chickpea soup with chorizo, ham hock, carrots, and tomato sauce simmered in chicken broth. Hearty, smoky, and on the table in just 30 minutes.
Cracker Barrel Raisin Cookies
Soft, buttery Cracker Barrel-style raisin cookies with sour cream, brown sugar, nutmeg, and plump soaked raisins. A nostalgic copycat recipe that tastes just like the original.
Nevada Cowboy Chili
Nevada cowboy chili slow-simmers 8 pounds of coarse-ground chuck with bell peppers, jalapeños, tomatoes, beer and a fearless amount of ground chilies. Big-batch bunkhouse chili.
Saucy Chocolate Cake
Saucy chocolate cake that creates its own hot fudge sauce as it bakes. Cocoa batter topped with brown sugar and boiling water transforms into cake over a pool of warm chocolate pudding.
Creamed Corn Chowder with Hot Sausage
Creamed corn chowder with hot sausage is a thick, hearty bowl of spicy Italian sausage, tender potatoes, and double corn (creamed and whole kernel) in a creamy, lightly peppery broth. A warming chowder with a spicy kick.
Pepper Spice Bread
Bread machine pepper spice bread with black pepper, star anise, cinnamon, allspice, pecans, and honey. A warmly spiced yeast loaf with an unexpected peppery bite.
Sweet & Sour Beef Over Rice
Slow cooker sweet and sour beef chuck with carrots in a tangy ketchup, brown sugar, and red wine vinegar sauce. Set it in the morning, serve over rice at dinner.
Raisin Crisscross Pie
Raisin crisscross pie blends plump raisins, walnuts, orange and lemon zest into a glossy citrus filling under a buttery lattice crust. A bright twist on the classic raisin pie.
Easy Oat Bran & Date Cookies
Oat bran and date cookies made with whole wheat flour, wheat germ, and brown sugar. A fiber-rich drop cookie with a nutty, chewy bite that makes three dozen in 30 minutes.
Southern Spoonbread
Classic Southern spoonbread made with cornmeal, milk, butter, and eggs. A custardy, soufflé-like cornbread casserole so soft you serve it with a spoon. Just six ingredients.
Duck with Plum Sauce
Chinese-style roast duck lacquered with plum and black bean sauce, rubbed with garlic and ginger, then chilled overnight for easy slicing. Serve with Chinese pancakes for a Peking-style feast.
Wiener Backhendl Viennese Fried Chicken
Classic Wiener Backhendl, the traditional Viennese fried chicken with a shattering breadcrumb crust. Marinated in lemon juice, pan-fried in butter, then baked until impossibly crisp.
Krautfleisch, a German pork and cabbage casserole with paprika, caraway, tomato, and sour cream. Tender pork cubes simmered low and slow for 90 minutes.
Swedish tea ring with cinnamon-sugar yeast dough rolled into a ring and snipped into pull-apart sections. Traditional Scandinavian breakfast bread for special occasions.
Old-fashioned candied figs, apricots, or tomatoes preserved in sugar syrup over several days, then sun-dried and sugar-dredged. A slow, sweet, heritage preserving project.
Pepperoni Parmesan pizza bread baked in the bread machine with chopped pepperoni, grated Parmesan, pizza spice, and tomato sauce kneaded right into the dough. A hands-off savory loaf with pizza in every slice.
Rustic Spanish chickpea soup with chorizo, ham hock, carrots, and tomato sauce simmered in chicken broth. Hearty, smoky, and on the table in just 30 minutes.
Soft, buttery Cracker Barrel-style raisin cookies with sour cream, brown sugar, nutmeg, and plump soaked raisins. A nostalgic copycat recipe that tastes just like the original.
Nevada cowboy chili slow-simmers 8 pounds of coarse-ground chuck with bell peppers, jalapeños, tomatoes, beer and a fearless amount of ground chilies. Big-batch bunkhouse chili.
Saucy chocolate cake that creates its own hot fudge sauce as it bakes. Cocoa batter topped with brown sugar and boiling water transforms into cake over a pool of warm chocolate pudding.
Creamed corn chowder with hot sausage is a thick, hearty bowl of spicy Italian sausage, tender potatoes, and double corn (creamed and whole kernel) in a creamy, lightly peppery broth. A warming chowder with a spicy kick.
Bread machine pepper spice bread with black pepper, star anise, cinnamon, allspice, pecans, and honey. A warmly spiced yeast loaf with an unexpected peppery bite.
Slow cooker sweet and sour beef chuck with carrots in a tangy ketchup, brown sugar, and red wine vinegar sauce. Set it in the morning, serve over rice at dinner.
Raisin crisscross pie blends plump raisins, walnuts, orange and lemon zest into a glossy citrus filling under a buttery lattice crust. A bright twist on the classic raisin pie.
Oat bran and date cookies made with whole wheat flour, wheat germ, and brown sugar. A fiber-rich drop cookie with a nutty, chewy bite that makes three dozen in 30 minutes.
Classic Southern spoonbread made with cornmeal, milk, butter, and eggs. A custardy, soufflé-like cornbread casserole so soft you serve it with a spoon. Just six ingredients.
Chinese-style roast duck lacquered with plum and black bean sauce, rubbed with garlic and ginger, then chilled overnight for easy slicing. Serve with Chinese pancakes for a Peking-style feast.
Classic Wiener Backhendl, the traditional Viennese fried chicken with a shattering breadcrumb crust. Marinated in lemon juice, pan-fried in butter, then baked until impossibly crisp.
