Recipes with water
12,000 recipes
Carrot-Tofu Soup with Dill
Creamy vegan carrot soup with silken tofu, fresh dill, and red miso blended until velvety smooth. Just 30 minutes, 8 ingredients, and zero dairy. Warm, nourishing, and full of umami.
Chicken & Rosemary Dumplings
Simmered whole chicken with vegetables and rosemary-infused drop dumplings made from a homemade herbal tea and biscuit mix. A fragrant twist on classic chicken and dumplings.
Crescent Taco Pie
Seasoned ground beef, crunchy corn chips, sour cream, and melted cheddar baked in a flaky crescent roll crust. This Tex-Mex taco pie feeds the family in 45 minutes with almost zero effort.
Deviled Crab Quiche
Savory crab quiche with a chili-cheddar pastry crust, smoky bacon, and a silky custard kissed with cayenne and dry mustard. Brunch or dinner, this one delivers.
Kerry's Meat Pie
Australian meat pie with lamb or beef, mushrooms, capsicum, and tomatoes in a homemade butter pastry shell. A proper Aussie baked pie from scratch.
Lentils Ole
Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.
Hot Maryland Crab Soup with String Beans
Maryland crab soup with green beans, corn, carrots, and tomatoes in an Old Bay broth. A Chesapeake classic that uses sweet claw meat instead of pricey lump for big crab flavor.
Raspberry Honey-Almond Parfait
Frozen layered parfait with honey-almond cream base and raspberry mousse top, served with warm raspberry sauce. The dinner-party showstopper from the Masterchefs collection.
Sweet & Sour Chinese Chicken Salad
"Chinese" chicken salad by David Cassidy, adapts to serve any number of people.
Greek Feta Bread
Greek feta bread with crumbled feta and whole eggs sealed inside a honey-sweetened yeast dough, topped with poppy seeds and baked golden. A savory stuffed loaf worth the rise time.
Low-Fat Chocolate Chiffon Cake
Light chocolate chiffon cake made with egg substitute and sugar substitute for fewer calories. Fluffy whipped egg whites create airy texture without oil or butter.
Oven-Barbecued Turkey Legs
Oven-barbecued turkey legs dredged in chili-spiced flour, seared golden, then braised low and slow in barbecue sauce with chicken bouillon. Fall-off-the-bone tender in 2 hours.
Chicken-Vegetable Pot Pie
This delicious chicken pot pie is packed with flavour. Warm, and comfy! A perfect dinner on a cold winter day, and it is also a delicious way to use up your leftover chicken.
Cabbage Soup with White Beans & Noodles
Rustic cabbage soup with navy beans, egg noodles, and crispy crumbled bacon. Browned cabbage builds deep flavor in this filling, budget-friendly bowl.
Pork Chops with Dried Fruit
Slow cooker pork chops simmered with mixed dried fruit, orange marmalade, ginger, and apricot nectar. Sweet-tart braise with a glossy thickened pan sauce. Five-minute prep, hands-off dinner.
Maureen's Carrot Fruit Cake
Carrot fruit cake loaded with raisins, candied fruit, and pecans in a spiced batter. No eggs needed. Soak with rum or brandy and store for up to 3 months.
Creamy vegan carrot soup with silken tofu, fresh dill, and red miso blended until velvety smooth. Just 30 minutes, 8 ingredients, and zero dairy. Warm, nourishing, and full of umami.
Simmered whole chicken with vegetables and rosemary-infused drop dumplings made from a homemade herbal tea and biscuit mix. A fragrant twist on classic chicken and dumplings.
Seasoned ground beef, crunchy corn chips, sour cream, and melted cheddar baked in a flaky crescent roll crust. This Tex-Mex taco pie feeds the family in 45 minutes with almost zero effort.
Savory crab quiche with a chili-cheddar pastry crust, smoky bacon, and a silky custard kissed with cayenne and dry mustard. Brunch or dinner, this one delivers.
Australian meat pie with lamb or beef, mushrooms, capsicum, and tomatoes in a homemade butter pastry shell. A proper Aussie baked pie from scratch.
Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.
Maryland crab soup with green beans, corn, carrots, and tomatoes in an Old Bay broth. A Chesapeake classic that uses sweet claw meat instead of pricey lump for big crab flavor.
Frozen layered parfait with honey-almond cream base and raspberry mousse top, served with warm raspberry sauce. The dinner-party showstopper from the Masterchefs collection.
"Chinese" chicken salad by David Cassidy, adapts to serve any number of people.
Greek feta bread with crumbled feta and whole eggs sealed inside a honey-sweetened yeast dough, topped with poppy seeds and baked golden. A savory stuffed loaf worth the rise time.
Light chocolate chiffon cake made with egg substitute and sugar substitute for fewer calories. Fluffy whipped egg whites create airy texture without oil or butter.
Oven-barbecued turkey legs dredged in chili-spiced flour, seared golden, then braised low and slow in barbecue sauce with chicken bouillon. Fall-off-the-bone tender in 2 hours.
This delicious chicken pot pie is packed with flavour. Warm, and comfy! A perfect dinner on a cold winter day, and it is also a delicious way to use up your leftover chicken.
Rustic cabbage soup with navy beans, egg noodles, and crispy crumbled bacon. Browned cabbage builds deep flavor in this filling, budget-friendly bowl.
Slow cooker pork chops simmered with mixed dried fruit, orange marmalade, ginger, and apricot nectar. Sweet-tart braise with a glossy thickened pan sauce. Five-minute prep, hands-off dinner.
Carrot fruit cake loaded with raisins, candied fruit, and pecans in a spiced batter. No eggs needed. Soak with rum or brandy and store for up to 3 months.
