Type what you have

Ingredients

• ✓ sugar
• soy sauce
• onion
• garlic
• ginger
• sesame seed
• vegetable oil
• pork tenderloin

Instructions

1. 1 Mix together soy sauce, sugar, onion, garlic, ginger, sesame seeds, and oil in a large dish. Add pork; turn to coat. Cover and refrigerate for 3 hours, turning and basting often.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
3. 3 Remove pork from marinade, reserving marinade; transfer pork to the prepared baking dish.
4. 4 Bake in the preheated oven for 45 minutes. Cut into 1/4-inch-thick slices.
5. 5 While meat is roasting, boil reserved marinade for 3 to 5 minutes. Serve with pork strips.

By RC2STEP

Ingredients

• ✓ sugar
• soy sauce
• water
• gin
• ginger root
• salt
• chicken wing
• vegetable oil

Instructions

1. 1 Whisk together soy sauce, water, gin, ginger, and sugar in a small bowl.
2. 2 Arrange wings in a single layer in a baking dish and pour soy sauce mixture over top. Cover and marinate in the refrigerator for 30 minutes.
3. 3 Pour oil into a 2-quart saucepan and heat oil 375 degrees F (190 degrees C). Drain and discard marinade from wings.
4. 4 Fry wings in batches in the hot oil until browned on the outside and no longer pink at the bone, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Drain cooked wings on paper towels before serving.

By Tina Spencer

Ingredients

• ✓ sugar
• water
• soy sauce
• pineapple juice
• vegetable oil
• garlic
• ginger
• chicken wing
• chicken drumette

Instructions

1. 1 Whisk water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger together in a large glass or ceramic bowl until sugar has dissolved. Add chicken wings and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease baking dishes and set them aside.
3. 3 Remove chicken wings from marinade; shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade.
4. 4 Bake chicken wings in the preheated oven until chicken is cooked through and glaze is evenly browned, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Amy Powell

Ingredients

• ✓ sugar
• egg roll wrapper
• crabmeat
• vegetable oil
• lime juice
• fish sauce
• water
• ginger
• red pepper flake
• cilantro

Instructions

1. 1 Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
2. 2 Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
3. 3 Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
4. 4 Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

By Allrecipes Member

Ingredients

• ✓ sugar
• soy sauce
• rice vinegar
• ginger
• garlic
• sesame oil
• gochujang
• green onion
• sesame seed

Instructions

1. 1 Combine soy sauce, rice vinegar, ginger, garlic, sugar, sesame oil, gochujang, green onion, and sesame seeds in a Mason jar. Close the lid and shake until sugar has dissolved.

By Jonathan

Ingredients

• ✓ sugar
• soy sauce
• green onion
• hoisin sauce
• vegetable oil
• white wine
• cornstarch
• ginger
• garlic
• five-spice powder
• salt
• black pepper
• chicken breast
• peanut oil
• aluminum foil

Instructions

1. 1 Mix soy sauce, green onion, hoisin sauce, vegetable oil, white wine, cornstarch, sugar, ginger, garlic, five-spice powder, salt, and black pepper in a large bowl. Stir chicken cubes into the sauce to coat; marinate in refrigerator for 2 hours.
2. 2 Place 1 to 2 chicken cubes onto a square of aluminum foil and fold the foil diagonally to make a triangle. Fold the edges over tightly several times, about 1/4 inch per fold, squeezing as much air as possible out of the packet. Repeat with remaining ingredients and foil.
3. 3 Pour 1 cup peanut oil, or as needed, into a heavy skillet (such as a cast-iron pan) to a depth of 1/2 inch; heat over medium heat until oil is shimmering.
4. 4 Gently lay the chicken packets, working in batches if necessary, into the hot oil and cook until chicken is no longer pink and the juices run clear (open a test packet to be sure), about 5 minutes per side. Drain packets on paper towels. Serve chicken in foil wrappers and let diners unwrap their own.

By seanbhalliday

Ingredients

• ✓ sugar
• water
• peanut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sugar and water in a saucepan over medium heat. Bring to a boil; stir until sugar dissolved. Add peanuts; cook and stir until peanuts evenly coated and no syrup left in pan. Spread peanuts onto a baking sheet.
3. 3 Bake in the preheated oven until evenly roasted, about 20 minutes, stirring every 5 minutes.

By Melissa

Ingredients

• ✓ sugar
• soy sauce
• garlic powder
• chicken wing

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C); prepare a 9x13 inch glass baking dish with cooking spray.
2. 2 Whisk together the sugar, soy sauce, and garlic powder in a medium bowl. Arrange the wings in the bottom of the prepared dish; pour the soy sauce mixture evenly over the wings.
3. 3 Bake in the preheated oven for 20 minutes; turn the wings over with a spatula and cook another 20 minutes.

By Antonia

Ingredients

• ✓ sugar
• quince
• water

Instructions

1. 1 Wash, peel, and core quinces, reserving cores and peels. Coarsely chop flesh and transfer fruit to a large pan. Wrap cores and peels in cheesecloth, tie the bag with kitchen string and add it to the pan. (The peels contain most of fruit's pectin, which contributes to the firmness of quince paste.)
2. 2 Pour in enough water to cover quinces and boil, with the pan partly covered, until fruit is soft, about 30 to 40 minutes. Remove the bag of peels and pass quince flesh through a sieve or food mill. (For best results, don't use a food processor as it will result in too fine a texture.) You should have about 2 ½ pounds of fruit pulp.
3. 3 Transfer quince pulp to a saucepan and add sugar. Ideally, you should add the same amount of sugar, by weight, as fruit pulp. Cook and stir over low heat until sugar is dissolved. Continue cooking, frequently stirring with a wooden spoon, until paste becomes very thick and has a deep orange color, about 1 ½ hours. Draw the wooden spoon along the bottom of the saucepan: it should leave a trail, and quince mixture will stick to the spoon.
4. 4 Lightly grease a 9x13-inch baking dish or line it with greased parchment paper. Transfer quince paste to the baking dish, spreading it about 1 ½ inches thick. Smooth the top and allow it to cool.
5. 5 Dry paste for about 1 ½ hours on your lowest oven setting, no more than 125 degrees F (52 degrees C). Allow quince paste to cool completely before slicing. In Europe, the traditional method of drying quince paste is to leave it in a cupboard for about 7 days. The remaining juices will continue to evaporate and render a drier paste.
6. 6 Store quince paste in an airtight container in the refrigerator; the color will deepen with age.

By none

Ingredients

• ✓ sugar
• water
• cinnamon
• almond

Instructions

1. 1 Gather all ingredients. Line a baking sheet with waxed paper.
2. 2 Combine sugar, water, and cinnamon in a saucepan over medium heat; bring to a boil. Add almonds; cook and stir mixture until liquid evaporates and leaves a syrupy coating on almonds.
3. 3 Pour almonds onto the prepared baking sheet; use two forks to separate clumps and spread into an even layer.
4. 4 Allow to cool for about 15 minutes. Enjoy!

By Darla K

Ingredients

• ✓ sugar
• mayonnaise
• yellow mustard

Instructions

1. 1 In a small bowl, mix together the mayonnaise, mustard and sugar until well blended. I like to stir 50 times clockwise, and 50 times counter clockwise to get the sauce nice and thick.

By Matt101

Ingredients

• ✓ sugar
• water
• pecan
• white sugar
• chili powder
• cayenne pepper

Instructions

1. 1 Stir 1 cup sugar into the hot water in a large bowl until the sugar is completely dissolved. Soak the pecans in the water for 1 hour; drain.
2. 2 Preheat an oven to 400 degrees F (200 degrees C). Line two 9x13 inch baking dishes with parchment paper.
3. 3 Sift the 2/3 cup sugar, chili powder, and cayenne pepper together in a separate large bowl; add the pecans and toss to coat evenly. Spread the coated pecans in a single layer into the prepared dishes.
4. 4 Bake in the preheated oven until the coating on the pecans are bubbly, stirring once, 10 to 15 minutes. Remove the pecans from the pans immediately and spread onto a counter or other flat surface covered with parchment paper to cool.

By Teressa DeJong Drenth

Ingredients

• ✓ sugar
• ✓ sugar
• pumpkin seed
• cinnamon
• chili powder
• olive oil

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Place the pumpkin seeds on a cookie sheet, and spread them out into a single layer. Roast until brown and crisp, about 45 minutes. Set the seeds aside in a large bowl.
3. 3 Place the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.
4. 4 Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat, and heat and stir with a wooden spoon until the sugar turns a light golden brown color. Watch it carefully to avoid burning.
5. 5 Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat. Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.

By Traci

Ingredients

• ✓ sugar
• popping sorghum
• canola oil
• cinnamon

Instructions

1. 1 Pour sorghum into a small brown paper bag and fold shut. Microwave on High until the majority of sorghum is popped, 1 to 1 1/2 minutes. Transfer popped sorghum into a bowl and drizzle with canola oil; sprinkle with sugar and cinnamon. Toss to coat.

By Alli Shircliff

Ingredients

• ✓ sugar
• bacon
• soy sauce
• garlic
• oyster

Instructions

1. 1 Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain.
2. 2 Preheat the oven to 300 degrees F (150 degrees C).
3. 3 In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce.
4. 4 Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.

By Ketura

Ingredients

• ✓ sugar
• sour cream
• pineapple
• pina colada mix

Instructions

1. 1 Mix sour cream, crushed pineapple, piña colada mix, and sugar together in a bowl, stirring to dissolve sugar.
2. 2 Refrigerate at least 30 minutes to chill and blend the flavors.

By alemonada

Ingredients

• ✓ sugar
• water
• peanut
• chipotle chile powder
• salt
• chili powder
• garlic powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Stir sugar into water in a saucepan over medium heat; cook and stir until the sugar dissolves completely. Add peanuts, chipotle chile powder, kosher salt, chili powder, and garlic powder into the liquid.
3. 3 Bring the mixture to a boil and cook, stirring constantly, until the liquid evaporates and the remaining syrup coats the nuts, about 15 minutes; spread immediately onto the prepared baking sheet. Use forks to separate any peanuts stuck together and to get an even layer.
4. 4 Bake in preheated oven, stirring and then separating the peanuts every 5 minutes, until the peanuts are glazed, about 20 minutes total. Let peanuts cool completely before breaking into small pieces.

By Heather Mays

Ingredients

• ✓ sugar
• walnut
• vegetable oil
• salt

Instructions

1. 1 Place walnuts in a medium stock pot. Cover with water and boil for 2 minutes. Strain, but do not rinse. Transfer to a bowl and toss with sugar while still hot until well coated.
2. 2 Heat 3 inches of oil in a large saucepan over medium-high heat. When oil appears to shimmer, fry 1 nut to test for heat. Nut should begin to sizzle immediately.
3. 3 Fry 1/3 of the batch of nuts at a time uncovered, 4 to 5 minutes. Toss nuts before each batch and repeat. Using a slotted spoon, transfer each batch to a cookie sheet to cool. Season to taste with salt and break apart when cool.

By Valerie

Ingredients

• ✓ sugar
• bacon
• chicken breast
• toothpick
• ranch dressing mix

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
2. 2 Mix together the sugar and ranch dressing mix in a shallow bowl.
3. 3 Cut the bacon slices in half the short way. Wrap half a bacon slice around each chunk of chicken, and secure it with a toothpick. Roll the bacon-wrapped chicken pieces in the sugar-ranch dressing mixture.
4. 4 Place the bacon wraps on the prepared baking sheets, and bake in the preheated oven for 30 minutes, until the chicken is cooked through, the bacon is sizzling, and the crust is browned.

By Mel

Ingredients

• ✓ sugar
• white sugar
• hazelnut
• dark chocolate
• powdered milk
• vegetable oil

Instructions

1. 1 Combine white sugar and raw sugar in a food processor or blender; process until pulverized. You may have to do this in batches to not burn the motor.
2. 2 Add hazelnuts to the sugar mixture in the food processor, and continue blending until a smooth cream forms. Add powdered milk and blend to combine. Add oil and blend again.
3. 3 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes total. Add to the cream in the food processor, and blend until everything is well combined. Pour into a glass jar and allow to cool before sealing and refrigerating.

By Buckwheat Queen

Ingredients

• ✓ sugar
• egg
• onion
• balsamic vinegar
• water
• garlic

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Transfer eggs to a bowl of cold water; peel when cool.
2. 2 Meanwhile, combine onion, balsamic vinegar, water, garlic, and sugar in a saucepan over high heat; bring to a boil. Remove from the heat and cool to room temperature, 30 to 45 minutes.
3. 3 Place peeled eggs in a glass jar and pour cooled vinegar mixture over top. Cover and refrigerate for at least 4 to 5 days before serving.

By gibsey23

Ingredients

• ✓ sugar
• water
• vanilla extract
• baking powder
• cinnamon
• red curry powder
• pecan

Instructions

1. 1 Bring water and sugar to a boil in a saucepan over medium-high heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 15 minutes. Lightly oil a baking sheet.
2. 2 Remove the syrup from the stove, then stir in the vanilla extract, baking powder, cinnamon, and curry powder. Add the pecan halves, return the saucepan to the stove, and stir until the pecans are well coated with the sugar mixture. Continue cooking and stirring until the sugar sticks to and hardens on the pecans, about 5 minutes. Spread out onto prepared cookie sheet and allow to cool to room temperature before breaking into individual pieces.

By T Harden

Ingredients

• ✓ sugar
• egg white
• salt
• pecan
• almond
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat egg whites with salt in a bowl until frothy; add sugar gradually, beating to stiff peaks. Gently fold in pecans, almonds, and cinnamon. Pour mixture onto a 15 1/2 x 10 1/2-inch jelly roll pan, drizzle melted butter over top, and toss to coat.
3. 3 Bake in the preheated oven, tossing every 10 minutes, until nuts are crisp, about 40 minutes. Serve warm or at room temperature.

By PChefHersh

Ingredients

• ✓ sugar
• cranberry
• apricot jam
• pecan
• cream cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
3. 3 Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors.
4. 4 To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.

By ELIZRA

Ingredients

• ✓ sugar
• cinnamon
• chili powder
• black pepper
• canola oil
• flour tortilla

Instructions

1. 1 Stir sugar, cinnamon, chili powder, and black pepper in a shallow bowl until thoroughly combined.
2. 2 Pour canola oil into a separate bowl.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Dip tortilla squares into canola oil on both sides and press into the seasoned sugar mixture; arrange coated chips on baking sheets.
5. 5 Broil chips until sugar bubbles and chips are crisp, about 2 minutes; watch carefully to prevent burning. Turn the chips over and broil other sides until browned, another 2 minutes. Let cool before serving.

By Morgiana Gillfillian

Ingredients

• ✓ sugar
• mayonnaise
• sour cream
• onion
• dill weed
• seasoning salt

Instructions

1. 1 Mix together mayonnaise, sour cream, onion, dill, sugar, and seasoning salt in a medium bowl until well combined. Cover and refrigerate until flavors blend, at least 8 hours.

By Diane

Ingredients

• ✓ sugar
• american cheese
• cream cheese
• jalapeno pepper
• cranberry
• baguette

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Combine cheeses and jalapenos in bowl; mix well.
3. 3 Place cranberries and sugar in another bowl; toss to coat. Gently stir cranberries into cheese mixture.
4. 4 Spread mixture into 1-quart casserole dish. Bake 30-35 minutes or until bubbly around edges.
5. 5 Serve with baguette slices, if desired.

By Land O'Lakes

Ingredients

• ✓ sugar
• date
• goat cheese
• pecan
• bacon
• balsamic vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Slice open the dates, and stuff each with about 1/2 teaspoon goat cheese. Top each date with a pecan, using the goat cheese to hold the pecans in place. Wrap each date with 1/2 slice bacon.
3. 3 Arrange the wrapped dates on a baking sheet. Bake 15 to 20 minutes in the preheated oven, until the bacon is crisp and evenly brown.
4. 4 In a saucepan over medium heat, mix the balsamic vinegar and sugar until thickened. Pour over the dates to serve.

By Toni Losada

Ingredients

• ✓ sugar
• egg
• mustard powder
• cornstarch
• turmeric
• salt
• apple cider vinegar

Instructions

1. 1 Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.

By J. Murphy

Ingredients

• ✓ sugar
• red bell pepper
• onion
• white wine vinegar
• red pepper flakes

Instructions

1. 1 Combine bell peppers, onion, white wine vinegar, sugar, and red pepper flakes in a medium saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until thickened, stirring occasionally, about 30 minutes.
2. 2 Transfer to a sterilized glass container; cover. Refrigerate before serving, 4 hours to overnight.

By CINDYLEE65