Type what you have

Ingredients

• ✓ white sugar
• tomato
• chicken broth
• butter
• onion
• baking soda
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomatoes, chicken broth, butter, sugar, onion, and baking soda in a large stock pot.
3. 3 Bring to a boil over medium-high heat; reduce heat to low and simmer for 30 minutes.
4. 4 Stir in cream until heated through.
5. 5 Serve and enjoy!

By Lee Ann

Ingredients

• ✓ white sugar
• tomato
• chicken broth
• garlic
• onion
• butter
• all-purpose flour
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Combine tomatoes, chicken broth, garlic cloves, and a large slice of onion in a stockpot over medium heat. Bring to a boil, and gently simmer for about 15 to 20 minutes to blend flavors.
3. 3 Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
4. 4 Melt butter over medium heat in the now empty stockpot. Stir in flour to make a roux by cooking, whisking constantly, until mixture turns medium brown.
5. 5 Gradually whisk in a bit of the tomato mixture to prevent lumps from forming, then stir in the rest.
6. 6 Season with sugar and salt to taste.
7. 7 Serve hot and enjoy!

By Charlotte

Ingredients

• ✓ white sugar
• butter
• green onion
• green pea
• vegetable broth
• mint
• milk
• salt
• black pepper
• whipping cream
• mint leaves

Instructions

1. 1 Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
2. 2 Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
3. 3 Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

By dakota kelly

Ingredients

• ✓ white sugar
• water
• potato
• butter
• onion
• all-purpose flour
• salt
• pepper
• milk
• cheddar cheese
• ham

Instructions

1. 1 Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
2. 2 Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

By Debbie Rowe

Ingredients

• ✓ white sugar
• ground beef
• tomato
• tomato sauce
• carrot
• onion
• white vinegar
• beef bouillon
• salt
• black pepper
• water
• cabbage
• garlic

Instructions

1. 1 Crumble ground beef into a large pot. Add diced tomatoes, tomato sauce, carrots, onion, sugar, vinegar, bouillon cubes, salt, and pepper. Pour in 1 quart of water and bring to a boil. Stir to break up beef while heating. Once the soup comes to a boil, reduce the heat to low, cover, and simmer for 30 minutes.
2. 2 Pour in remaining water and return to a slow boil. Add cabbage and garlic. Simmer until cabbage is tender, about 25 minutes. Ladle into soup bowls to serve.

By Ron Shepherd

Ingredients

• ✓ white sugar
• pinto bean
• butter
• onion
• celery
• garlic
• beef broth
• tomato juice
• potato
• carrot
• oregano
• salt
• black pepper
• smoked sausage
• parsley

Instructions

1. 1 Cover pinto beans with water in a large bowl and allow to soak, 8 hours to overnight. Drain.
2. 2 Melt butter in a 6-quart stockpot over medium heat. Cook and stir onion and celery in hot butter until vegetables are tender, about 5 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute more.
3. 3 Stir beef broth, tomato juice, sugar, and drained pinto beans into vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
4. 4 Mix potatoes, carrots, oregano, salt, and black pepper into bean soup; simmer until potatoes are tender, about 30 minutes more.
5. 5 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
6. 6 Place smoked sausage on a baking sheet.
7. 7 Bake sausage in the preheated oven until browned, about 10 minutes.
8. 8 Cut sausage into quarters, then slice. Add sausage and parsley to soup; continue to simmer for 10 more minutes.

By jobblychef

Ingredients

• ✓ white sugar
• pork sausage
• beet
• carrot
• baking potato
• cabbage
• tomato
• vegetable oil
• onion
• tomato paste
• water
• garlic
• salt
• pepper
• sour cream
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
3. 3 Fill a large pot halfway with water (about 8 cups) and bring to a boil.
4. 4 Add sausage to pot, cover pot, and return to a boil. Add beets and simmer for 10 minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about 10 minutes more. Stir in cabbage and tomatoes.
5. 5 Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup water until well blended; transfer to the pot.
6. 6 Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
7. 7 Ladle into serving bowls. Garnish with sour cream and dill. Enjoy!

By Patti

Ingredients

• ✓ white sugar
• olive oil
• garlic
• basil
• red bell pepper
• lentil
• chicken broth
• carrot
• onion
• asparagus
• pea
• orange marmalade
• curry powder
• saffron
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet.
3. 3 Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
4. 4 While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
5. 5 Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.

By Natalie Haight

Ingredients

• ✓ white sugar
• pepper
• salt
• hot pepper sauce
• worcestershire sauce
• nutmeg
• parsley
• basil
• oregano
• lemon juice
• tomato
• chicken broth
• garlic
• onion
• vegetable oil
• salt
• zucchini

Instructions

1. 1 In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
2. 2 In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.
3. 3 Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.

By Beverley MacLeod

Ingredients

• ✓ white sugar
• black pepper
• salt
• dill
• lemon
• tomato
• savoy cabbage
• paprika
• garlic
• onion
• vegetable oil
• peppercorn
• bay leaf
• celery
• onion
• carrot
• water
• beef shank

Instructions

1. 1 Combine beef shanks and water in a large stock pot. Bring to a boil and reduce heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
2. 2 Strain the stock. Discard the vegetables but reserve meat. Allow stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When beef shanks are cool, remove meat from the bones. Discard bones and gristle. Dice meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
3. 3 The next day, heat vegetable oil in a stock pot or Dutch oven over medium heat. Stir in garlic and 1 diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add paprika and cook 1 additional minute, stirring constantly. Gradually add cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
4. 4 Remove beef stock from the refrigerator; skim and discard any fat. Pour stock into the pot; stir in reserved chopped beef. Add tomatoes with their juice. Bring soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until cabbage is quite soft, about 1 hour.
5. 5 Stir in lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

By JOHNTHEBEAR

Ingredients

• ✓ white sugar
• basil leaves
• heavy cream
• black pepper
• salt
• heavy cream
• jasmine rice
• cayenne pepper
• black pepper
• paprika
• tomato
• chicken broth
• garlic
• salt
• celery
• onion
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
3. 3 Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper.
4. 4 Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
5. 5 Blend soup with an immersion blender in the pot until smooth.
6. 6 Whisk 1/2 cup cream into soup and season with salt, black pepper, cayenne pepper, and sugar if needed. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes.
7. 7 Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top each with about 1 teaspoon chopped basil.

By John Mitzewich

Ingredients

• ✓ white sugar
• sugar pumpkin
• coconut milk
• cardamom

Instructions

1. 1 Steam the pumpkin pieces for 5 to 10 minutes. Scoop flesh from skins.
2. 2 In a medium saucepan, combine the pumpkin flesh and sugar. Heat over medium-low temperature until sugar dissolves into the pumpkin. Add coconut and cardamom. Stir often. Cook until the mixture has thickened to thick pudding-like consistency.

By KULSUM HUSSEIN

Ingredients

• ✓ white sugar
• coconut
• coconut milk
• almond flour
• coconut

Instructions

1. 1 Combine 2 cups grated coconut and coconut milk in a bowl until thoroughly mixed.
2. 2 Place sugar in a saucepan over medium heat; cook, stirring frequently, until sugar is melted, about 5 minutes. Remove saucepan from heat and stir in coconut mixture and almond flour until well combined; cool until easily handled.
3. 3 Roll coconut mixture into bite-size balls. Pour 1/4 cup grated coconut into a bowl and roll balls in coconut until coated. Refrigerate until chilled, at least 15 minutes.

By Annie Douglass Lima

Ingredients

• ✓ white sugar
• butter
• egg
• pumpkin purée
• milk
• cake flour
• baking powder
• ground cinnamon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
2. 2 Beat sugar, butter, and eggs with an electric mixer until smooth and creamy. Mix in pumpkin purée until well combined. Add milk, cake flour, and baking powder and mix until smooth. Pour mixture into the prepared baking dish and sprinkle cinnamon over top.
3. 3 Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.

By Kattygirl

Ingredients

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

Instructions

1. 1 Mix lukewarm water, sugar, and yeast in a small bowl. Let stand until yeast softens and bubbles slightly, about 5 minutes.
2. 2 Sift together flour and salt in a large bowl.
3. 3 Pour yeast mixture over flour mixture and knead until dough is smooth and elastic, 5 to 7 minutes. Cover bowl with a clean cloth and let dough rise until doubled in volume, about 45 minutes.
4. 4 Pinch off a piece of dough about the size of a tennis ball; roll until smooth. Flatten ball of dough until it is palm-sized; set aside on a floured work surface. Repeat with remaining dough.
5. 5 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
6. 6 Fry in hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side. Drain on paper towels.

By gerhardp

Ingredients

• ✓ white sugar
• water
• bread flour
• semolina flour
• anise seed
• salt
• active dry yeast
• olive oil
• sesame seed

Instructions

1. 1 Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press Start. Do not put the olive oil or sesame seeds in.
2. 2 When the dough cycle signals its end, remove the dough from the machine, and punch down. Divide the dough into two halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a lightly floured baking sheet. Cover with towels, and let rise until double in size, about 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like. Prick the tops of the loaves all over using a fork.
4. 4 Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped. Serve warm or cool.

By SHECOOKS2

Ingredients

• ✓ white sugar
• milk
• vegetable oil
• egg
• instant yeast
• salt
• cardamom
• all-purpose flour
• vegetable oil

Instructions

1. 1 Combine milk, 1/4 cup vegetable oil, sugar, egg, instant yeast, salt, and cardamom in a large bowl. Mix in flour, 1 cup at a time, until dough comes together and is easily handled. Knead dough on a flat work surface until no longer sticky. Return dough to the bowl; cover and let rise in a warm place until doubled in size, about 1 hour.
2. 2 Press dough down gently. Knead briefly, then divide dough into 4 equal portions. Roll each portion into a ball; keep covered with a cloth to prevent dough from drying.
3. 3 Roll 1 dough ball into a 1/3-inch-thick circle on a floured work surface. Cut into 4 triangles using a pizza cutter; cover with a cloth. Repeat with remaining dough balls.
4. 4 Heat 2-inches oil in a deep fryer or large saucepan over medium heat.
5. 5 Working in batches, fry dough in hot oil until puffed, 1 to 2 minutes. Flip dough and continue frying until golden brown, 1 to 2 minutes more. Transfer to a paper towel-lined plate to drain.

By chiakitchen

Ingredients

• ✓ white sugar
• graham cracker
• butter
• egg
• cornstarch
• cake flour
• milk
• cinnamon stick
• butter
• vanilla extract
• cinnamon sugar

Instructions

1. 1 Combine graham cracker crumbs and 1/2 cup melted butter in a bowl. Mix until evenly moistened; press firmly into the bottom and sides of a pie dish.
2. 2 Beat eggs and white sugar together in a bowl; mix in cornstarch and cake flour.
3. 3 Heat milk and cinnamon stick together in a saucepan until just under the boiling point, 5 to 10 minutes; whisk into egg mixture, whisking constantly. Pour milk-egg mixture back into saucepan.
4. 4 Cook milk-egg mixture over medium heat, whisking constantly, until thickens, 5 to 10 minutes. Off heat, stir in 2 tablespoons butter and vanilla extract until completely incorporated.
5. 5 Pour milk-egg mixture into prepared crust; sprinkle with cinnamon sugar.

By Boitumelo

Ingredients

• ✓ white sugar
• egg
• flour
• baking powder
• baking soda
• salt
• white vinegar
• apricot jam
• milk
• sugar
• water
• milk
• butter
• margarine
• vanilla

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Beat 2 cups sugar and eggs with an electric mixer in a large bowl until light and fluffy. Stir in the flour, baking powder, baking soda, salt, vinegar, and apricot jam. Pour in 2 cups of milk and stir until well combined. Spoon the batter into a greased, 2 quart oven-proof baking dish.
3. 3 Bake in the preheated oven for 60 to 70 minutes, or until a knife inserted into the center comes out clean. Pierce the baked pudding several times with a skewer or fork.
4. 4 Place 1 cup sugar, water, 1 cup milk, butter, and vanilla in a saucepan and stir over medium heat. When the mixture comes to a boil remove it from the heat and slowly pour the mixture over the hot pudding. Serve warm.

By Olivia

Ingredients

• ✓ white sugar
• sugar
• egg
• butter
• apricot jam
• white vinegar
• ginger
• baking soda
• milk
• all-purpose flour
• milk
• butter
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9-inch cake pan.
2. 2 Combine sugar, egg, and butter in a large bowl; beat with an electric mixer until creamy. Beat in apricot jam, vinegar, ginger, and baking soda. Add milk and flour; beat until batter is smooth. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
4. 4 Make sauce: Combine milk, butter, sugar, and water in a saucepan over medium heat 5 minutes before pudding is done baking. Bring to a boil and stir until smooth. Pour hot sauce over pudding and let it sink into the pudding.

By Ruby

Ingredients

• ✓ white sugar
• almond
• sugar
• cinnamon
• egg
• orange blossom water
• all-purpose flour
• butter
• butter
• salt
• egg
• vegetable oil
• orange blossom water
• honey
• orange blossom water
• pistachio

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread almonds over the baking sheet.
2. 2 Bake in the preheated oven until almonds are fragrant and roasted, 20 to 25 minutes.
3. 3 Prepare pastry dough while almonds are roasting. Combine flour, 1/2 cup plus 1 tablespoon butter, and salt in a bowl and rub together until the mixture resembles breadcrumbs. Add egg, oil, and 1 1/2 tablespoons orange blossom water; knead everything into a smooth pastry dough. Add a little water, 1 teaspoon at a time, if dough is too dry. Shape pastry dough into a ball, wrap in plastic wrap, and set aside for 30 minutes.
4. 4 Remove almonds from oven and cool slightly, about 5 minutes. Place almonds in the bowl of a food processor; process until finely and evenly ground. Add 3/4 cup plus 1 tablespoon sugar, cinnamon, egg, and 1 tablespoon orange blossom water in that order to the food processor, pulsing after each addition until mixture is evenly combined and resembles a paste.
5. 5 Remove small walnut-sized portions of filling with greased hands. Roll them into small logs with thin ends. Set aside.
6. 6 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
7. 7 Roll out half of the pastry dough on a lightly floured surface until very thin. Place one of the almond paste logs on the edge of the pastry, fold pastry over the filling, covering it completely, and seal the edges. Mold with your fingers into a crescent shape. Using a pastry cutter, cut around the crescent, and transfer to the prepared baking sheet. Repeat with remaining dough and filling.
8. 8 Bake in the preheated oven until gazelle horns are lightly golden and baked through, about 20 minutes. They should not get too dark. Let cool slightly, about 3 minutes.
9. 9 Heat honey in a small saucepan over low-medium heat. Remove from heat and stir in 1 tablespoon orange blossom water. Dip gazelle horns into the honey and place on a serving plate. Sprinkle with crushed pistachios.

By babou72

Ingredients

• ✓ white sugar
• butter
• sugar
• egg
• all-purpose flour
• baking powder
• salt
• milk
• vanilla extract
• butter
• all-purpose flour
• cornstarch
• egg
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.
3. 3 Bake in preheated oven for 10 to 15 minutes, until golden brown.
4. 4 In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.
5. 5 In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.

By Rene Conradie

Ingredients

• ✓ white sugar
• lemon juice
• carrot
• parsnip
• black pepper
• salt
• bay leaf
• mint
• rosemary
• beef stock
• rose wine
• tomato paste
• pumpkin
• tomato
• garlic
• onion
• leek
• olive oil
• ras el hanout
• beef stew meat

Instructions

1. 1 Place beef in a large bowl. Add ras el hanout and rub until beef is completely coated. Let sit for 15 minutes.
2. 2 Heat oil in a stew pot over high heat until shimmering. Add meat, making sure it's not overcrowded, and sear to seal in the juices, stirring occasionally, until browned on all sides, about 5 minutes. Transfer meat to a plate.
3. 3 Reduce heat to medium and add leek and onion to the pot. Saute until leeks turn golden and translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and saute until they begin to soften, 2 to 3 minutes. Add cooked meat back to the pot, along with diced pumpkin and tomato paste. Cook and stir for 2 minutes.
4. 4 Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Cook until wine reduces by half, 2 to 3 minutes. Add beef stock, rosemary, mint, bay leaf, salt, and pepper and return to a boil. Reduce heat, cover, and simmer for 40 minutes.
5. 5 Add parsnip and carrot, cover, and simmer until beef is tender, about 40 minutes longer. Taste sauce and add lemon juice and sugar, if needed.

By Vidya

Ingredients

• ✓ white sugar
• evaporated milk

Instructions

1. 1 Pour the sugar into the milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and allow to cool before using.

By lauren11

Ingredients

• ✓ white sugar
• corn

Instructions

1. 1 Bring a large pot of water to a boil; stir in sugar until dissolved. Add corn; cover the pot. Turn off the heat, leaving the pot on the hot burner; steep corn in hot water until tender, about 25 minutes. Drain.

By caquilter

Ingredients

• ✓ white sugar
• cornstarch

Instructions

1. 1 Place sugar and cornstarch into the work bowl of a food processor and process until the mixture is fine and powdery, 2 to 3 minutes.

By lexeo

Ingredients

• ✓ white sugar
• vanilla bean

Instructions

1. 1 Pour the sugar into an airtight container. If the vanilla bean is whole, slice it halfway through the long way, open up the bean, and use a spoon or kitchen knife to scrape out the black gooey specks. Stir the specks into the sugar, and bury the bean pod in the sugar. Cover the jar and let stand for at least 1 week.

By Heide F

Ingredients

• ✓ white sugar
• grapefruit

Instructions

1. 1 Quarter grapefruit and remove rinds; use interiors for another purpose. Slice each rind lengthwise into strips, approximately 1/4 inch at the widest point.
2. 2 Cover rind with 2 inches of water in a heavy saucepan. Bring to a boil; boil for 3 minutes. Drain. Repeat 3 more times with fresh water. Drain.
3. 3 Place boiled grapefruit rind, 1 3/4 cups sugar, and 1 cup of fresh water into the saucepan. Let simmer slowly, increasing heat as needed, until water is absorbed or evaporated, about 1 hour.
4. 4 Place remaining 1 cup sugar in a large bowl and toss peels in it. Cool and allow to dry on wax paper or a wire rack. Dust with more sugar as preferred.

By Ellen P

Ingredients

• ✓ white sugar
• dark beer

Instructions

1. 1 Combine beer and sugar in a saucepan over medium heat; bring to a gentle simmer. Cook, skimming off any foam that forms on the top, until reduced to a light syrup consistency, 30 to 45 minutes.

By Brian Lowe

Ingredients

• ✓ white sugar
• muscadine grape

Instructions

1. 1 Inspect four 8-ounce jars (or two 16-ounce jars) for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water. Place a few small plates in the freezer.
2. 2 Wash and halve grapes. Combine grapes and sugar in a large pot over medium heat; bring to a medium-low boil. Cook, stirring to prevent sticking while maintaining a medium-low boil, 15 to 20 minutes.
3. 3 Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
4. 4 Transfer some jam to a blender; purée until hulls and seeds are ground. Transfer puréed jam to a medium pot; keep warm. Continue blending remaining mixture and adding to pot as it becomes done.
5. 5 Pack jam 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 residue. Top with lids and screw rings on tightly.
6. 6 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 to 10 minutes.
7. 7 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 Maria Marquez Delgado