3,275 water recipes

Homemade tomato catsup from fresh tomato pulp with cinnamon, paprika, vinegar, and mustard. Slow-cooked until thick for a rich, old-fashioned ketchup you can't get from a bottle.

Broiled shrimp teriyaki with a homemade sauce of soy, ginger, garlic, and sugar. Quick appetizer with glossy, caramelized shrimp ready in 20 minutes from scratch.

Lemon chiffon pie whipped airy from chilled evaporated milk and set with gelatin, bright with fresh lemon, in a graham cracker crust. A light, no-bake pie crowned with sliced kiwi.

Crustless quiche with pressed rice crust, chicken, and Chinese vegetables in creamy egg custard. A creative fusion of French quiche and Asian flavors, ready in 60 minutes.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

Southern-style green beans simmered low with smoked turkey wing, onion, garlic, and red potatoes. Pork-free soul food classic with deep smoky flavor.

Orange sugar cookies with orange flower water, fresh orange juice, and zest. Rolled thin, cut into shapes, and baked pale for decorating with icing.

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.

North Carolina chopped barbecue pork shoulder braised in a tangy vinegar-ketchup sauce with celery seed, nutmeg, and cinnamon, then chopped and seasoned with hot sauce.

Pot pie with greens: a vegetarian pot pie with potatoes, leeks, carrots, tomatoes, and mixed salad greens in savory broth, topped with biscuit crust. A meatless comfort dish for six.

A massive batch party punch mixing four flavors of Kool-Aid with pineapple juice and apple juice. Makes 45 cups of fruity punch with a funny name that kids and party guests love.

One-pot whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan in a vegetable juice broth. A filling low-fat vegetarian dinner for two, ready in about an hour.

French sourdough bread for the bread machine pulls real flavor from a half cup of starter, with gluten flour for chew and cornmeal for crust. Hands-off baking, true tang.

Slow cooker split pea and ham soup made with a meaty ham bone, green split peas, and aromatic herbs like marjoram, thyme, and celery seed. Just load the pot and let it go for 10 hours.

Spicy beef back ribs grilled low and slow with indirect heat, then brushed with a tangy ketchup, lemon and hot pepper glaze. Smoky, tender, and built for charcoal grills and backyard cookouts.

Meatball stroganoff with browned mushrooms in a creamy tomato sauce made with evaporated milk, Worcestershire, and lemon juice. Serve over rice or egg noodles.