Type what you have

Ingredients

• ✓ ketchup
• sriracha hot sauce
• brown sugar
• rice vinegar
• canola oil
• wonton wrapper
• cayenne pepper
• sesame oil
• black pepper
• salt
• worcestershire sauce
• fish sauce
• soy sauce
• garlic
• green onion
• crab meat
• cream cheese

Instructions

1. 1 Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
2. 2 Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
3. 3 Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
4. 4 Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

By John Mitzewich

Ingredients

• ✓ ketchup
• iceberg lettuce
• green onion
• basil
• cilantro
• vegetable oil
• mustard
• red pepper flakes
• brown sugar
• sesame oil
• soy sauce
• garlic
• rice wine vinegar
• chicken stock
• brown sugar
• ginger
• soy sauce
• green onion
• onion
• shiitake mushroom
• water chestnut
• chicken thigh

Instructions

1. 1 Combine chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover bowl with plastic wrap, and refrigerate until ready to use.
2. 2 Whisk chicken stock, vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, pepper flakes, and dry mustard together in a bowl until glaze well-mixed.
3. 3 Heat vegetable oil in a heavy nonstick skillet over high heat. Add chicken mixture; cook and stir until chicken no longer looks raw, about 2 minutes. Add 1/2 the glaze mixture; cook and stir until chicken begins to caramelize and brown, 10 to 15 minutes.
4. 4 Reduce heat to medium-low. Pour remaining glaze into chicken mixture; cook until heated through and slightly reduced, about 3 minutes. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl; serve with lettuce leaves as wrappers.

By John Mitzewich

Ingredients

• ✓ ketchup
• brown sugar
• whiskey
• cocktail wiener

Instructions

1. 1 In a medium saucepan over medium heat, mix the ketchup, brown sugar, whiskey and cocktail wieners. Reduce heat and simmer 1 hour.

By Linda Hermsmeyer

Ingredients

• ✓ ketchup
• kielbasa sausage
• grape jelly

Instructions

1. 1 Slice kielbasa into strips or circles.
2. 2 Pour ketchup and jelly into a slow cooker. Turn the heat to a medium temperature, stir occasionally while the jelly and ketchup melt together. When the mixture forms into a thin glaze, add the kielbasa and cook until the kielbasa is hot.

By marli

Ingredients

• ✓ ketchup
• sour cream
• worcestershire sauce
• onion

Instructions

1. 1 Stir the sour cream, ketchup, Worcestershire sauce, and white onion together in a bowl until smooth. Refrigerate 2 hours before serving.

By sgoshkosh

Ingredients

• ✓ ketchup
• brown sugar
• bourbon whiskey
• water
• beef smoky cocktail sausage

Instructions

1. 1 In a large saucepan, whisk the ketchup, brown sugar, bourbon whiskey, and water together until the sugar has dissolved.
2. 2 Stir in the cocktail sausages, and place over medium heat.
3. 3 Bring the sausages and sauce to a simmer; serve.

By Melissa Arenson

Ingredients

• ✓ ketchup
• barbecue sauce
• meatball

Instructions

1. 1 Place barbecue sauce, meatballs, and ketchup in a slow cooker. Cover slow cooker. Cook on a Low heat for 4 hours, stirring occasionally.

By MADDIES MOM

Ingredients

• ✓ ketchup
• bacon
• water chestnut
• brown sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Wrap 1/2 strip of bacon around each water chestnut. Combine ketchup and sugar in a small bowl and mix together; dip each wrapped water chestnut into this mixture.
3. 3 Place water chestnuts in a lightly greased 9x13 inch baking dish and bake covered in the preheated oven for 20 minutes, or until bacon is crisp.

By MARBALET

Ingredients

• ✓ ketchup
• hot dog
• brown sugar
• bourbon

Instructions

1. 1 Mix hot dogs, brown sugar, ketchup, and bourbon in a saucepan; bring to a boil. Cook, stirring occasionally, until hot dogs are cooked through and evenly coated, about 10 minutes. Transfer to a slow cooker to keep warm for serving.

By Sue's recipes

Ingredients

• ✓ ketchup
• hot dog
• bourbon whiskey
• brown sugar

Instructions

1. 1 Place hot dogs, bourbon whiskey, ketchup, and brown sugar into a saucepan over medium heat. Heat, stirring often, until brown sugar is dissolved and sauce is bubbly, 10 to 15 minutes.

By Aimee Stooksbury Hower

Ingredients

• ✓ ketchup
• mayonnaise
• curry powder
• worcestershire sauce
• white pepper

Instructions

1. 1 Mix mayonnaise, ketchup, curry powder, Worcestershire, and white pepper together and serve.

By Allison

Ingredients

• ✓ ketchup
• brown sugar
• white vinegar
• yellow mustard
• cinnamon
• clove
• smoked link sausage

Instructions

1. 1 Stir the ketchup, brown sugar, vinegar, mustard, cinnamon, and cloves together in a saucepan over low heat; cook until completely warmed, about 5 minutes. Add the sausages and continue cooking until the sausages are heated through, stirring occasionally, about 25 minutes.

By NATTUMS

Ingredients

• ✓ ketchup
• brown sugar
• worcestershire sauce
• bacon
• water chestnut

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine ketchup, brown sugar, and Worcestershire sauce in a medium bowl.
3. 3 Cut bacon strips in half. Wrap one slice of bacon around each chestnut and secure with a toothpick. Arrange water chestnut wraps in a 9x13-inch baking dish.
4. 4 Bake in the preheated oven for 10 to 15 minutes. Remove water chestnut wraps from the oven and drain some grease. Pour ketchup sauce over wraps.
5. 5 Bake until bacon is crispy and sauce thickens, 30 to 35 more minutes.

By Beth

Ingredients

• ✓ ketchup
• smokies
• crescent dough roll
• mustard

Instructions

1. 1 Preheat the oven to 375 degrees F.
2. 2 Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal.
3. 3 With a knife or pizza cutter cut each rectangle lengthwise into 8 strips making a total of 32 strips. Wrap one strip of dough around each Lit'l Smokies stretching dough slightly to look like bandages, leaving tip exposed to create face. Place on ungreased cookie sheet.
4. 4 Bake in the preheated oven until golden brown, about 12 to 14 minutes. Draw features on tip of Lit'l Smokies to create face. Serve with mustard or ketchup, if desired.

By Hillshire FarmR Brand

Ingredients

• ✓ ketchup
• red currant jelly
• dijon mustard
• brown sugar
• little smokie sausage

Instructions

1. 1 Mix red currant jelly, mustard, brown sugar, and ketchup in a slow cooker over medium-low heat. Place little smokie sausages into the mixture and simmer for at least 2 hours before serving with toothpicks.

By JAZZY-GIRL

Ingredients

• ✓ ketchup
• soy sauce
• vinegar
• black pepper
• garlic powder
• chestnut
• bacon
• brown sugar

Instructions

1. 1 Place the ketchup, soy sauce, vinegar, black pepper, and garlic powder in a resealable plastic bag, and add the chestnuts. Squeeze the bag several times to mix the ingredients, and squeeze air out of the bag. Seal the bag, and marinate the chestnuts overnight.
2. 2 The next day, preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
3. 3 Remove chestnuts from the marinade, and shake off excess marinade. Wrap each chestnut in half a bacon slice, and secure with a toothpick. Place brown sugar into a shallow bowl, and roll each wrapped chestnut in brown sugar. Place the appetizers onto the prepared baking sheet.
4. 4 Bake chestnuts in the preheated oven until the bacon is crisp and the brown sugar is bubbling, about 20 minutes. Allow to cool before serving.

By Jenn

Ingredients

• ✓ ketchup
• hot sausage
• red wine vinegar
• brown sugar
• soy sauce
• ginger

Instructions

1. 1 Roll sausage into 100 very small balls using no more than 1 1/2 teaspoons meat per ball.
2. 2 Stir red wine vinegar, ketchup, brown sugar, soy sauce, and ground ginger together in a large saucepan over medium heat; bring to a simmer, reduce heat to low, and cook at a simmer until beginning to thicken, about 15 minutes.
3. 3 Heat a skillet over medium heat. Fry sausage balls in batches in the hot skillet until browned on all sides and no longer pink in the center, 3 to 5 minutes per batch. Remove cooked sausage balls with a slotted spoon to the saucepan and stir into the sauce to coat.

By bhull

Ingredients

• ✓ ketchup
• braunschweiger
• cream cheese
• onion
• steak sauce
• green olive

Instructions

1. 1 In a medium-size mixing bowl, combine braunsweiger, cream cheese, ketchup, onion, and steak sauce. Mix until blended. Shape mixture into a ball. Press olives into the ball. Chill before serving.

By Tammy Taylor

Ingredients

• ✓ ketchup
• chipotle sauce
• orange zest
• orange juice
• worcestershire sauce
• onion
• cilantro
• cocktail sausage

Instructions

1. 1 Combine ketchup, chipotle salsa, orange zest, orange juice, Worcestershire sauce, onion and cilantro in a bowl. Mix chipotle-orange sauce until thoroughly combined.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®). Add the chipotle-orange sauce and cocktail wieners and stir to blend. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Sprinkle cilantro on top and serve immediately, or switch the multi-functional pressure cooker to slow cooker mode to keep warm.

By bdweld

Ingredients

• ✓ ketchup
• barbecue sauce
• brown sugar
• whiskey
• kielbasa sausage
• toothpick

Instructions

1. 1 Pour ketchup and barbecue sauce into a slow cooker; stir in brown sugar and whiskey. Add sausage.
2. 2 Cover slow cooker. Cook on low for 6 hours. Serve with toothpicks.

By Travelbug

Ingredients

• ✓ ketchup
• black bean
• balsamic vinegar
• apple cider vinegar
• salt
• onion powder
• chili powder

Instructions

1. 1 Combine the black beans, balsamic vinegar, ketchup, apple cider vinegar, salt, onion powder, and chili powder in a food processor; pulse until creamy. Serve at room temperature.

By afb

Ingredients

• ✓ ketchup
• bacon
• water chestnut
• brown sugar
• worcestershire sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut bacon slices into thirds. Cut large water chestnuts in half. Wrap each water chestnut with bacon; secure with a toothpick. Place on a 9x13-inch baking pan.
3. 3 Stir ketchup, brown sugar, and Worcestershire sauce together in a saucepan over medium heat until almost boiling; pour over bacon-wrapped water chestnuts.
4. 4 Bake in the preheated oven until bacon is cooked and crisp, about 45 to 50 minutes.

By Julie

Ingredients

• ✓ ketchup
• soy sauce
• rice vinegar
• sriracha sauce
• brown sugar
• sesame oil
• ginger
• garlic
• beef frank
• toothpick

Instructions

1. 1 Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes. Serve with toothpicks.

By lutzflcat

Ingredients

• ✓ ketchup
• bacon
• onion
• navy bean
• lager beer
• brown sugar
• tex-mex chili seasoning mix

Instructions

1. 1 Cook bacon and onion in large skillet on medium-high heat until bacon is crisp.
2. 2 Stir in remaining ingredients. Bring to boil. Reduce heat and simmer 20 minutes, stirring occasionally.

By McCormick Spice

Ingredients

• ✓ ketchup
• mayonnaise
• garlic
• canola oil
• green plantain
• garlic salt

Instructions

1. 1 Combine mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate sauce for at least 30 minutes before serving.
2. 2 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Fry plantains in hot oil until golden but not browned, 5 to 7 minutes. Drain on a paper towel-lined plate. Allow plantains to cool slightly.
3. 3 Smash each plantain in a tostonero or with the bottom of a clean can. Fry flattened plantains again in hot oil until golden and crisp, 5 to 7 minutes more. Season with garlic salt and serve with sauce.

By LatinaCook

Ingredients

• ✓ ketchup
• wiener
• brown sugar
• liquid smoke
• worcestershire sauce
• garlic powder

Instructions

1. 1 Mix together wieners, ketchup, brown sugar, liquid smoke, Worcestershire sauce, and garlic powder in a slow cooker until well combined.
2. 2 Cook on Low for 2 to 4 hours.

By Jewels

Ingredients

• ✓ ketchup
• meatball
• brown sugar
• vinegar
• worcestershire sauce
• mustard
• clove
• garlic salt
• beef bouillon

Instructions

1. 1 Preheat oven to 325 degrees F (160 degrees C). Place meatballs in a casserole dish.
2. 2 Bake in preheated oven until warmed through, about 10 minutes.
3. 3 Combine ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, cloves, garlic salt, and beef bouillon cube in a saucepan; bring to a boil, stirring often. Reduce heat to low and simmer for 5 minutes. Pour sauce over meatballs; cover dish with aluminum foil.
4. 4 Continue baking in oven until meatballs are hot, about 20 minutes.

By SAXEYGIRL

Ingredients

• ✓ ketchup
• sour cream
• seasoned salt
• red pepper flakes
• horseradish
• paprika

Instructions

1. 1 In a medium mixing bowl, combine sour cream, ketchup, seasoning salt, red pepper flakes, horseradish, and paprika. Serve immediately or refrigerate before serving.

By KIM

Ingredients

• ✓ ketchup
• pork sausage
• egg
• cracker meal
• sage
• white vinegar
• brown sugar
• soy sauce

Instructions

1. 1 In a medium-sized mixing bowl, combine sausage, egg, crushed crackers and sage. Separate the mixture into two balls.
2. 2 Heat a skillet to a high heat and brown the sausage balls. Drain on paper towels. Transfer the balls to a container with a lid.
3. 3 Combine ketchup, vinegar, brown sugar and soy sauce in a small pot. Stir while heating the sauce. Let the sauce come to a boil, then reduce the heat to simmer. Let the sauce simmer for 20 minutes before pouring the sauce over the balls.
4. 4 Allow to cool, then cover the balls and sauce, and refrigerate overnight. Reheat before serving.

By Tom

Ingredients

• ✓ ketchup
• barbecue sauce
• brown sugar
• onion
• worcestershire sauce
• little wiener

Instructions

1. 1 Stir barbecue sauce, brown sugar, ketchup, onion, Worcestershire sauce, and cocktail sausages in the bowl of a slow cooker until evenly coated.
2. 2 Cover and cook on Low until heated through and sauce is thickened, about 2 hours. Keep warm on the Low or Warm setting for serving.
3. 3 Serve with toothpicks.

By jrh05