Recipes with water
12,000 recipes
Low Fat Lemon Cheesecake
Entertain your family at the next reunion with this decadent cake everyone will enjoy!
Lentil Soup with Prunes & Pears
The thickness of the soup is somewhat unpredictable, so stand by with a bit of water or stock to thin it down if necessary.
Brandade De Thon(Tuna)
Brandade de thon purées white beans with tuna, garlic, and olive oil into a creamy gratin topped with Parmesan, Swiss cheese, and buttered breadcrumbs. A pantry-friendly Provençal twist on the classic salt cod brandade.
Jellied Beet Borscht
Jellied beet borscht molded with shredded beets, cabbage, cucumber, fresh dill, and horseradish in a tangy beef gelatin. A cold, jewel-toned Eastern European classic.
Beans, Bows, Meatball, Tomato Soup
Homemade meatball soup with bow-tie pasta, chickpeas, spinach, and mushrooms in a basil tomato broth. Italian comfort in a bowl that feeds the whole family.
Pork St. Tammany
Pork St. Tammany: Louisiana-style rolled pork loin stuffed with rice, apricots, pecans, and mushrooms, wrapped in bacon and slow-roasted. Creole holiday centerpiece with sweet, nutty stuffing.
So Yummy Oatmeal Coconut Cake
Oatmeal coconut cake with a soft cinnamon-spiced crumb and a broiled brown-sugar coconut-nut topping that bubbles into a chewy caramel crown. Lazy Daisy-style, the way grandma made it.
Palace White Chocolate Mousse
White chocolate mousse made with Italian meringue, imported white chocolate, and whipped cream, served over a fresh strawberry-kirsch sauce. An elegant restaurant-quality dessert.
Grape Nut Roll (Soutzouki)
Soutzouki, the traditional Greek grape-and-walnut candy. A chewy grape-juice gel thickened with pectin, studded with whole walnuts and rolled into a log to slice. Naturally fruit-sweet, no candy thermometer needed.
Healthy Start Muffins
Healthy start muffins built on a homemade whole-wheat-and-bran muffin mix, soaked All-Bran cereal, prunes, pumpkin seeds, cinnamon, and molasses. The high-fiber breakfast that actually tastes good.
Norwegian Blueberry Soup
Norwegian blueberry soup made with fresh blueberries, orange juice, lemon juice, and gelatin. A chilled Scandinavian fruit soup served cold in bouillon cups with fresh mint.
Tempeh Chips with Dipping Sauce
Crispy fried tempeh chips marinated in tamari, garlic, and coriander, served with a spicy chili-lemon dipping sauce. This crunchy vegan appetizer is addictively snackable and ready in 35 minutes.
Pineapple Chiffon Cake
Pineapple chiffon cake layered with chocolate cookies and a light-as-air gelatin mousse. A no-bake, low-calorie dessert with bright tropical flavor and lemon zing.
Aushok-Spinach Filled Pasta
Aushok are Afghan spinach-filled dumplings made with egg roll wrappers, served with garlicky yogurt, tomato korma sauce, and a coriander-spiced beef sauce. Three bold sauces, one unforgettable bowl.
Chickpea Soy Sauce Hummus
Traditional chickpea hummus made from dried beans soaked overnight, cooked until tender, then blended with tahini, garlic, soy sauce, and lemon juice. Makes a large batch for freezing.
Pork Chops with Rice
One-pan pork chops baked over rice with cream of mushroom soup and onion soup mix. The rice cooks right in the dish, absorbing all the savory drippings.
Entertain your family at the next reunion with this decadent cake everyone will enjoy!
The thickness of the soup is somewhat unpredictable, so stand by with a bit of water or stock to thin it down if necessary.
Brandade de thon purées white beans with tuna, garlic, and olive oil into a creamy gratin topped with Parmesan, Swiss cheese, and buttered breadcrumbs. A pantry-friendly Provençal twist on the classic salt cod brandade.
Jellied beet borscht molded with shredded beets, cabbage, cucumber, fresh dill, and horseradish in a tangy beef gelatin. A cold, jewel-toned Eastern European classic.
Homemade meatball soup with bow-tie pasta, chickpeas, spinach, and mushrooms in a basil tomato broth. Italian comfort in a bowl that feeds the whole family.
Pork St. Tammany: Louisiana-style rolled pork loin stuffed with rice, apricots, pecans, and mushrooms, wrapped in bacon and slow-roasted. Creole holiday centerpiece with sweet, nutty stuffing.
Oatmeal coconut cake with a soft cinnamon-spiced crumb and a broiled brown-sugar coconut-nut topping that bubbles into a chewy caramel crown. Lazy Daisy-style, the way grandma made it.
White chocolate mousse made with Italian meringue, imported white chocolate, and whipped cream, served over a fresh strawberry-kirsch sauce. An elegant restaurant-quality dessert.
Soutzouki, the traditional Greek grape-and-walnut candy. A chewy grape-juice gel thickened with pectin, studded with whole walnuts and rolled into a log to slice. Naturally fruit-sweet, no candy thermometer needed.
Healthy start muffins built on a homemade whole-wheat-and-bran muffin mix, soaked All-Bran cereal, prunes, pumpkin seeds, cinnamon, and molasses. The high-fiber breakfast that actually tastes good.
Norwegian blueberry soup made with fresh blueberries, orange juice, lemon juice, and gelatin. A chilled Scandinavian fruit soup served cold in bouillon cups with fresh mint.
Crispy fried tempeh chips marinated in tamari, garlic, and coriander, served with a spicy chili-lemon dipping sauce. This crunchy vegan appetizer is addictively snackable and ready in 35 minutes.
Pineapple chiffon cake layered with chocolate cookies and a light-as-air gelatin mousse. A no-bake, low-calorie dessert with bright tropical flavor and lemon zing.
Aushok are Afghan spinach-filled dumplings made with egg roll wrappers, served with garlicky yogurt, tomato korma sauce, and a coriander-spiced beef sauce. Three bold sauces, one unforgettable bowl.
Traditional chickpea hummus made from dried beans soaked overnight, cooked until tender, then blended with tahini, garlic, soy sauce, and lemon juice. Makes a large batch for freezing.
One-pan pork chops baked over rice with cream of mushroom soup and onion soup mix. The rice cooks right in the dish, absorbing all the savory drippings.
