Type what you have

Ingredients

• ✓ sugar
• cabbage
• carrot
• salt
• spring water

Instructions

1. 1 Combine cabbage and carrots in a large (at least 1 gallon) ceramic or glass jar.
2. 2 Stir salt into spring water in a large bowl or measuring cup until dissolved. Add to cabbage mixture to cover (cabbage mixture should be completely submerged); place a small inverted saucer on top to keep it submerged.
3. 3 Cover jar with a clean kitchen towel. Leave on counter at room temperature for 3 days; poke holes through cabbage mixture to bottom of jar with the handle of a wooden spoon to help gas escape, once a day, for 3 days.
4. 4 Add a small amount of liquid from jar to a small bowl; stir in sugar until dissolved. Return liquid to jar.
5. 5 Cover jar, making sure cabbage mixture submerged. Leave on counter for 2 more days; poke holes into mixture to help trapped gasses escape, once a day, for 2 days.
6. 6 Transfer sauerkraut and liquid to smaller jars, seal, and refrigerate between uses.

By Allrecipes Member

Ingredients

• ✓ sugar
• cucumber
• white vinegar
• water
• salt
• parsley

Instructions

1. 1 Put sliced cucumbers into a bowl.
2. 2 Stir together vinegar, sugar, water, and salt in a separate bowl until sugar and salt dissolve; pour over cucumbers. Sprinkle parsley on top.
3. 3 Refrigerate cucumbers 3 hours to overnight.

By Jill Fisher

Ingredients

• ✓ sugar
• vinegar
• water
• salt
• pepper
• beet

Instructions

1. 1 Combine the vinegar, water, sugar, salt, and pepper in a saucepan; bring to a boil and cook until sugar dissolves.
2. 2 Arrange the beets in a glass or ceramic bowl; pour the hot vinegar mixture over the beets. Cover and refrigerate for 12 hours. Drain and serve.

By Chardonnay Queen

Ingredients

• ✓ sugar
• baking potato
• heavy cream
• butter
• salt
• all-purpose flour

Instructions

1. 1 Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well.
2. 2 In a large mixing bowl, combine 8 cups mashed potatoes, cream, butter, salt, and sugar. Cover potatoes and refrigerate until cold or overnight.
3. 3 Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls, or smaller depending on preference. Keep balls of dough on plate in the refrigerator. It is important that dough balls stay cold till they are rolled out.
4. 4 Taking one ball out of the refrigerator at a time, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with a cotton rolling pin covers.
5. 5 Fry the lefsa in a grill or in an iron skillet at very high heat. If lefsa brown too much, turn the heat down. After cooking each piece of lefsa place on a dishtowel. Fold towel over lefsa to keep warm. Stack lefsa on top of each other and keep covered to keep from drying out.

By Thomas

Ingredients

• ✓ sugar
• red cabbage
• butter
• white vinegar
• cranberry juice
• salt

Instructions

1. 1 Remove the outer set of leaves of cabbage and discard. Cut cabbage quarters; remove and discard white stem. Chop remaining cabbage finely.
2. 2 Melt butter in a pot over medium heat. Cook and stir cabbage in melted butter until softened slightly, 2 to 3 minutes. Pour vinegar over cabbage and stir to coat. Add cranberry juice and sugar to the pot. Season cabbage mixture with salt.
3. 3 Reduce heat to low, place a cover on the pot, and cook, stirring occasionally, until the cabbage is completely tender, 60 to 75 minutes. Add more sugar towards the end if it is tart.

By nkkseattle

Ingredients

• ✓ sugar
• potato
• onion
• mustard
• salt
• cider vinegar
• black pepper
• vegetable oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
2. 2 Put potatoes into a large bowl; add onion and stir.
3. 3 Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper.
4. 4 Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture.
5. 5 Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.

By KFREESE

Ingredients

• ✓ sugar
• butter
• cabbage
• onion
• water
• white vinegar
• caraway seed
• salt

Instructions

1. 1 Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion in butter until onion is translucent, about 5 minutes.
2. 2 Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

By Mark

Ingredients

• ✓ sugar
• vegetable oil
• instant rice
• onion
• green bell pepper
• tomato
• vegetable juice
• tomato sauce
• water
• lemon juice
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Add rice, onion, and bell pepper; cook and stir until vegetables are slightly tender and rice is lightly browned, 7 to 10 minutes.
2. 2 Stir in diced tomatoes, vegetable juice, tomato sauce, water, sugar, lemon juice, salt, and black pepper; bring to a simmer, then reduce heat to medium-low, and simmer until liquid is absorbed, about 20 minutes more.

By Julie Gurganus

Ingredients

• ✓ sugar
• olive oil
• onion
• garlic
• cabbage
• white vinegar
• caraway seed
• kielbasa sausage
• stewed tomato
• garlic
• olive oil
• salsa
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a Dutch oven over medium heat. Cook and stir onions and garlic in hot oil until onion is translucent, 3 to 5 minutes.
2. 2 Stir cabbage, vinegar, caraway seeds, and sugar with the onion mixture; bring to a simmer and cook until the cabbage is softened, about 15 minutes.
3. 3 Stir sausage, tomatoes, and salsa with the cabbage mixture; season with salt and pepper. Place a cover on the Dutch oven and cook until cabbage is completely tender, 45 to 60 minutes.

By pretzeld

Ingredients

• ✓ sugar
• orange juice
• cranberry

Instructions

1. 1 Heat sugar and juice in a medium saucepan over medium heat until sugar dissolves.
2. 2 Add cranberries; cook until they start to pop and sauce starts to thicken, 8 to 10 minutes.
3. 3 Remove from heat and transfer sauce to a bowl; it will thicken as it cools.

By Toni

Ingredients

• ✓ sugar
• apple
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Place apples in a microwave-safe bowl; cook in the microwave for 30 seconds. Sprinkle sugar and cinnamon over apples and stir to coat.
3. 3 Continue cooking apples in the microwave until soft and warm, about 1 minute more.

By ilovebaking

Ingredients

• ✓ sugar
• water
• cranberry

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a saucepan; add sugar and cook until sugar is dissolved, about 5 minutes.
3. 3 Stir cranberries into the saucepan and bring to a boil. Reduce heat to low, and simmer until cranberries have popped and sauce is chunky, about 10 minutes or longer for desired consistency. The longer you cook it, the less chunky it will be.
4. 4 Pour sauce into a serving dish or jars and cover until ready to use; the pectin in the cranberries will make the cranberry sauce gel as it cools.
5. 5 Mix cranberry sauce with a fork before serving.

By Josef Plavjak

Ingredients

• ✓ sugar
• blueberry
• lime
• thyme

Instructions

1. 1 Combine blueberries, sugar, lime juice, and thyme leaves in a small saucepan over low heat. Bring to a simmer and cook until sauce starts to thicken, 15 to 20 minutes.

By lutzflcat

Ingredients

• ✓ sugar
• cranberry
• orange peel
• orange liqueur

Instructions

1. 1 In a food processor, grinder, or blender, combine the cranberries, orange and sugar. Blend until evenly chopped.
2. 2 Stir in the liqueur and refrigerate for several hours to allow flavors to blend.

By LaDonna

Ingredients

• ✓ sugar
• rhubarb
• blueberry pie filling
• strawberry gelatin
• raspberry flavored gelatin mix

Instructions

1. 1 Combine rhubarb, sugar, and pie filling in a large pot. Bring to a rolling boil over medium-high heat; continue boiling 10 minutes more. Stir in gelatin powders until dissolved.
2. 2 Pack jam into sterilized jars, filling to within 1/4 inch of the top. Run a clear knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Freeze any jam you don't intend to use right away.

By Karen

Ingredients

• ✓ sugar
• cranberry
• whipped topping
• miniature marshmallow
• walnut
• pineapple

Instructions

1. 1 Stir cranberries and sugar together in a bowl; refrigerate 8 hours to overnight.
2. 2 Stir whipped topping, pineapple, marshmallows, and walnuts into the cranberry mixture.

By MamaHen

Ingredients

• ✓ sugar
• butter
• egg
• cinnamon
• salt
• nutmeg
• sweet potato
• orange
• orange

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix sugar, butter, egg, cinnamon, salt, and nutmeg together in a bowl. Stir in sweet potatoes, orange zest, and orange juice until evenly incorporated. Pour mixture into a shallow 9x13-inch baking dish.
3. 3 Bake in the preheated oven until cooked through and bubbling, 1 hour. Serve hot or cold.

By Christina Kennedy

Ingredients

• ✓ sugar
• green bean
• bacon
• onion
• red wine vinegar
• flat-leaf parsley

Instructions

1. 1 Make an ice bath by filling a large pot with ice and water; set aside.
2. 2 Bring a pot of lightly salted water to a boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside.
3. 3 Cook the bacon in a large, deep skillet over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelize and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar, and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.

By Frank 'exodus' Macera

Ingredients

• ✓ sugar
• baby carrot
• onion
• mayonnaise
• cheddar cheese
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the carrots and onion into a large saucepan and fill with about 1 inch of water. Bring to a boil, then steam over medium heat until carrots are tender enough to pierce with a fork, 5 to 10 minutes. Drain and allow to cool slightly.
3. 3 In a large bowl, stir together the mayonnaise, sugar and cheese. Stir in the carrots and onion until evenly coated. Transfer to a casserole dish. Top with crumbled crackers.
4. 4 Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.

By LYNDAS

Ingredients

• ✓ sugar
• water
• active dry yeast
• all-purpose flour
• salt
• vegetable oil

Instructions

1. 1 Dissolve sugar in water in a 2-cup measuring cup; gently stir in yeast. Let stand until yeast softens and top is foamy, about 5 minutes.
2. 2 Whisk 3 3/4 cups flour and salt together in a large bowl; make a well in the center. Pour yeast mixture into well; stir gently, starting from the middle, until a sticky dough forms. Turn dough out onto a lightly floured surface; knead, adding more flour if needed, until dough is elastic and no longer sticky, about 10 minutes.
3. 3 Oil a large bowl; add dough and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Preheat the oven to 425 degrees F (220 degrees C) with one rack in center position and one rack in lowest position.
5. 5 Fill a roasting pan with water; place on lower rack. Line a baking sheet with a silicone mat.
6. 6 Punch down dough and turn onto a lightly floured surface. Form into 1 large loaf (or 6 sandwich loaves), tapering the end(s). Place loaf (or loaves) on the prepared baking sheet. Cut 3 or 4 diagonal slashes, about 1/4- to 1/2-inch, across top(s). Cover with a dry towel and let rise until doubled in volume, about 40 minutes.
7. 7 Uncover loaf (or loaves); bake in the preheated oven on the center rack until top is light golden brown, 15 to 20 minutes depending on size of the loaves.

By NWMama

Ingredients

• ✓ sugar
• water
• quince
• lemon
• apple

Instructions

1. 1 Inspect two 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until applesauce is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine water, quinces, and lemon juice in a pot over medium heat; bring to a boil. Reduce heat; simmer until softened, 8 to 10 minutes. Add apples and sugar; simmer until quinces and apples are very soft, 10 to 15 minutes.
3. 3 Strain apple-quince mixture through a fine-mesh sieve. Return apple-quince solids to the same pot; heat until hot, stirring constantly.
4. 4 Pack quince-apple sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Marianne

Ingredients

• ✓ sugar
• corn
• butter
• salt
• black pepper

Instructions

1. 1 Stir corn, butter, and sugar together in a saucepan over low heat; cook and stir until simmering, about 5 minutes. Season with salt and black pepper.

By heather215

Ingredients

• ✓ sugar
• cabbage
• green bell pepper
• onion
• carrot
• white wine vinegar
• vegetable oil

Instructions

1. 1 Combine cabbage, bell pepper, onion, and carrots in a large bowl.
2. 2 Whisk together vinegar, oil, and sugar in a medium bowl. Pour enough dressing over cabbage mixture to coat; mix well. Cover and refrigerate for 6 to 8 hours.
3. 3 Drain any excess liquid, toss, and serve cold.

By Jackie Smith

Ingredients

• ✓ sugar
• canola oil
• salt
• balsamic vinegar
• salad green
• cranberry
• strawberry
• mango
• onion
• almond

Instructions

1. 1 Place sugar, oil, salt, and vinegar in a jar with a lid. Seal the jar and shake vigorously to mix.
2. 2 In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.

By scoopnana

Ingredients

• ✓ sugar
• butternut squash
• flour
• egg
• milk
• oil
• vanilla
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
2. 2 Stir butternut squash, flour, sugar, eggs, milk, oil, and vanilla together in a large bowl until combined. Pour squash mixture into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the kugel comes out clean, about 35 minutes. Sprinkle with cinnamon.

By kosher tx cook

Ingredients

• ✓ sugar
• beet
• butter
• onion
• bosc pear
• cranberry vinegar
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
2. 2 Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
3. 3 When the beets are cool enough to handle, peel and coarsely chop.
4. 4 Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.

By JULIEFAY

Ingredients

• ✓ sugar
• cabbage
• tomato
• cucumber
• onion
• salt
• black pepper
• mayonnaise

Instructions

1. 1 In a large bowl, stir together the cabbage, tomato, cucumber, onion, sugar, salt, pepper and mayonnaise. Add additional mayonnaise to suit your taste.

By BLUEWOULF

Ingredients

• ✓ sugar
• apple
• brown sugar
• honey
• cinnamon
• allspice

Instructions

1. 1 Stir apples, white sugar, brown sugar, honey, cinnamon, and allspice together in a slow cooker.
2. 2 Cook on High for 1 hour. Change heat to Low and continue cooking until apples are easily mashed with a fork, 9 to 11 hours.

By jodee

Ingredients

• ✓ sugar
• macintosh apple
• water
• lemon juice
• cinnamon
• nutmeg

Instructions

1. 1 Place apples, sugar, water, and lemon juice in a large pot; bring to a boil, then reduce heat to medium-low, and simmer, uncovered, stirring occasionally, until apples are very soft and lose their shape, about 25 minutes.
2. 2 Remove the pot from the heat; cool apples slightly. Transfer apples to the bowl of a food processor or a food mill; purée. If using a food processor, strain apples through a sieve to remove skins. Transfer applesauce to a large bowl.
3. 3 Stir cinnamon and nutmeg into applesauce. Serve at room temperature or refrigerate and serve cold.

By FutureChefShay

Ingredients

• ✓ sugar
• water
• cranberry
• jalapeno pepper
• lemon juice
• sherry

Instructions

1. 1 Gather the ingredients.
2. 2 Mix water and sugar together in a saucepan over medium heat until sugar is dissolved and mixture is boiling, about 5 minutes.
3. 3 Add cranberries, jalapeño peppers, and lemon juice; return to boil.
4. 4 Reduce heat to a gentle simmer and cook, stirring occasionally, until cranberries have broken down and sauce has thickened, 10 to 25 minutes. Stir in sherry.
5. 5 Remove from the heat and let cool to room temperature. Serve or transfer to a glass container, cover, and refrigerate until ready to serve.

By William Uncle Bill Anatooskin