Recipes with water
12,000 recipes
Caramel Sticky Buns
Caramel sticky buns: soft yeast rolls baked over a caramel topping and inverted to reveal a glossy caramel glaze. A food-processor dough for quick sticky buns in about an hour.
Chicken & Stuffing Bread
Chicken and stuffing bread machine loaf with cooked chicken, stuffing mix, mushrooms, celery, and poultry seasoning. Savory yeast bread that tastes like Thanksgiving in slice form.
Almond Rice
Brown rice side dish using a 6-hour soak method for faster, more even cooking, then finished with slivered almonds and bright lemon zest. A simple, diabetic-friendly low-fat recipe.
Tofu in Black Bean Sauce
Tofu in black bean sauce stir-fried with garlic, ginger, and soy sauce, thickened with kuzu. A vegetarian Chinese-style main dish served over rice.
Ginger Curry
Vegan ginger curry with tofu marinated in a blended peanut butter, ginger, and garlic sauce, then stir-fried with onion, peas, and soy milk. Topped with toasted almonds for crunch.
Iced Lemongrass Tea
Iced lemongrass tea steeped from fresh or dried lemongrass and sweetened to taste. A caffeine-free Vietnamese herbal iced tea with a bright citrus flavor.
Mexican Tortillas
Homemade Mexican corn tortillas with maize meal, white flour, and lard, kneaded, rested, rolled thin, and dry-fried on a griddle. A versatile flatbread for tacos, enchiladas, or scooping.
Oriental Noodles & Meatballs
Asian-style noodles and meatballs with beef-pork meatballs seasoned with ginger, soy sauce, sesame oil, and mushrooms, served over chow mein noodles in a savory soy-beef broth glaze.
Chick-Pea Salad with Tahini
Chickpea salad with tahini made from dried garbanzo beans, lemon, garlic, cumin, and coriander. A from-scratch hummus-style dip that's sieved smooth and chilled overnight for the best flavor.
Chick Pea & Mushroom Bake
Vegan chickpea and mushroom bake layers tender chickpeas with sauteed mushrooms in a wholemeal roux sauce, topped with soy cheese and breadcrumbs. A British-style protein-packed casserole.
Fish Soup with Fennel
Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.
Aloo Matar Rasedaar
Aloo matar rasedaar: North Indian potato and pea curry in a thin tomato gravy with garam masala, ghee, and warming whole spices. The 25-minute weeknight vegetarian comfort dish.
Microwave Lasagna
Microwave lasagna with uncooked noodles that soften right in the sauce. Layered with ricotta, mozzarella, and Parmesan, this no-boil method delivers real lasagna in about an hour.
Lamb Stock
Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.
Chili with Pinto Beans
From-scratch beef chuck chili with dried pinto beans, blended vegetables, tomato paste, and a slow 3-hour simmer. A big-batch recipe built for deep, layered flavor.
Caramel sticky buns: soft yeast rolls baked over a caramel topping and inverted to reveal a glossy caramel glaze. A food-processor dough for quick sticky buns in about an hour.
Chicken and stuffing bread machine loaf with cooked chicken, stuffing mix, mushrooms, celery, and poultry seasoning. Savory yeast bread that tastes like Thanksgiving in slice form.
Brown rice side dish using a 6-hour soak method for faster, more even cooking, then finished with slivered almonds and bright lemon zest. A simple, diabetic-friendly low-fat recipe.
Tofu in black bean sauce stir-fried with garlic, ginger, and soy sauce, thickened with kuzu. A vegetarian Chinese-style main dish served over rice.
Vegan ginger curry with tofu marinated in a blended peanut butter, ginger, and garlic sauce, then stir-fried with onion, peas, and soy milk. Topped with toasted almonds for crunch.
Iced lemongrass tea steeped from fresh or dried lemongrass and sweetened to taste. A caffeine-free Vietnamese herbal iced tea with a bright citrus flavor.
Homemade Mexican corn tortillas with maize meal, white flour, and lard, kneaded, rested, rolled thin, and dry-fried on a griddle. A versatile flatbread for tacos, enchiladas, or scooping.
Asian-style noodles and meatballs with beef-pork meatballs seasoned with ginger, soy sauce, sesame oil, and mushrooms, served over chow mein noodles in a savory soy-beef broth glaze.
Chickpea salad with tahini made from dried garbanzo beans, lemon, garlic, cumin, and coriander. A from-scratch hummus-style dip that's sieved smooth and chilled overnight for the best flavor.
Vegan chickpea and mushroom bake layers tender chickpeas with sauteed mushrooms in a wholemeal roux sauce, topped with soy cheese and breadcrumbs. A British-style protein-packed casserole.
Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.
Aloo matar rasedaar: North Indian potato and pea curry in a thin tomato gravy with garam masala, ghee, and warming whole spices. The 25-minute weeknight vegetarian comfort dish.
Microwave lasagna with uncooked noodles that soften right in the sauce. Layered with ricotta, mozzarella, and Parmesan, this no-boil method delivers real lasagna in about an hour.
Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.
From-scratch beef chuck chili with dried pinto beans, blended vegetables, tomato paste, and a slow 3-hour simmer. A big-batch recipe built for deep, layered flavor.
