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
• ginger root
• milk

Instructions

1. 1 Peel and grate ginger. Squeeze grated ginger pieces to release juice; measure 2 teaspoons ginger juice and transfer to a bowl.
2. 2 Place milk in a saucepan; heat until temperature reaches 160 degrees F to 170 degrees F (71 degrees C to 77 degrees C), about 5 minutes. Add sugar and stir until dissolved; pour into the bowl with ginger juice. Stir mixture immediately and cover with a small plate. Cover the covered bowl with a clean towel; let sit for at least 7 minutes.

By HL

Ingredients

• ✓ white sugar
• butter
• all-purpose flour
• milk bread
• egg

Instructions

1. 1 Preheat an air fryer to 200 degrees F (93 degrees C) according to manufacturer's instructions.
2. 2 Use a fork to blend the butter and sugar together in a medium bowl. Mix in flour and combine until smooth, reaching a cookie dough-like texture.
3. 3 Spread the butter mixture evenly over the slice of milk bread, smearing until smooth. Use a knife to score the bread topping with criss-cross lines that resemble a pineapple skin. In a small bowl, beat the egg to form an egg wash. Carefully spread a thin layer over the bread topping.
4. 4 Cook the bread in the preheated air fryer for 4 minutes; turn up the air fryer temperature to 400 degrees F (200 degrees C). Continue to cook bread slice until toasted, 3 to 4 minutes. Serve immediately.

By Annie Campbell

Ingredients

• ✓ white sugar
• rice vinegar
• garlic
• salt
• red pepper flakes

Instructions

1. 1 Bring vinegar to a boil in a small, nonreactive pot. Stir in sugar until dissolved. Reduce heat to low, simmer for 5 minutes, and remove from heat.
2. 2 Mash garlic and salt in a mortar and pestle to a smooth paste. Add paste to sweetened vinegar in the pot. Stir in red pepper flakes. Cool to room temperature before using. Store in the refrigerator for up to 2 days.

By ycrowe

Ingredients

• ✓ white sugar
• milk
• gelatin
• water
• almond extract
• mandarin orange segment

Instructions

1. 1 Whisk the sugar into the milk in a mixing bowl until dissolved. Sprinkle the gelatin over top, and let stand for 1 minute to soften. Whisk the boiling water and almond extract into the gelatin mixture until the gelatin has dissolved. Pour into a 7-inch square pan. Refrigerate until firm, about 4 hours.
2. 2 Once firm, cut the gelatin into 1-inch squares, and place into a mixing bowl. Gently stir in the mandarin oranges and their juice to serve.

By beeko

Ingredients

• ✓ white sugar
• butter
• all-purpose flour
• vanilla extract
• baking powder
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2-inches apart onto prepared baking sheet.
3. 3 Bake in preheated oven until lightly browned, 5 to 10 minutes.

By BeckyL

Ingredients

• ✓ white sugar
• active dry yeast
• water
• all-purpose flour
• baking soda

Instructions

1. 1 Sprinkle the yeast over 1 cup of warm water in a large bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the flour, sugar, and baking soda in a small bowl. Stir half of the flour mixture into the yeast mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
2. 2 Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Divide the dough into 6 equal pieces and form into rounds.
3. 3 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the buns, recover, and steam for 20 minutes. Serve hot.

By Jean Miller

Ingredients

• ✓ white sugar
• cooking spray
• egg white
• vanilla extract
• all-purpose flour
• salt

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Generously grease two cookie sheets with cooking spray.
2. 2 Write fortunes on strips of paper about 4 inches long and 1/2 inch wide.
3. 3 Mix egg white and vanilla together in a bowl until foamy but not stiff. Sift in flour, sugar, and salt; stir until blended.
4. 4 Drop two spoonfuls of batter at least 4 inches apart onto one prepared cookie sheet. Tilt the sheet to spread batter into 3-inch-diameter circles.
5. 5 Bake in the preheated oven until cookies are pale in the center and golden on the outer 1/2-inch edge, about 5 minutes.
6. 6 Remove cookies from the oven. Quickly lift one cookie with a wide spatula and place upside down onto a wooden board. Place a fortune on the cookie (close to the middle) and fold cookie in half around the paper.
7. 7 Place the folded edge over the rim of a measuring cup or coffee mug and pull the pointed edges down, one inside the cup and one outside. Place cookie into a muffin tin or egg carton to hold its shape as it cools. Repeat to form and fill the second cookie.
8. 8 While the first batch is baking in Step 5, repeat Step 4 to form two more cookies on the second cookie sheet. When you are shaping the first batch of baked cookies in Step 6, bake the second batch. Repeat until all cookies are baked and shaped.

By Aleta

Ingredients

• ✓ white sugar
• gelatin
• water
• milk
• almond extract
• fruit cocktail

Instructions

1. 1 Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.

By LOREA

Ingredients

• ✓ white sugar
• canola oil
• egg
• green onion
• tomato
• salt

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add eggs and green onions. Cook and stir until eggs are nearly set, about 10 seconds. Immediately scrape eggs into a bowl.
2. 2 Add tomatoes to the skillet. Saute, stirring occasionally, until juices are released and tomatoes are slightly wilted, about 5 minutes. Add salt and sugar; stir to mix well. Return eggs to skillet and cook, stirring occasionally, until eggs are set, 2 to 3 minutes.

By Healthykitchen4workingmom

Ingredients

• ✓ white sugar
• shortening
• glutinous rice flour
• baking powder
• water
• sesame seed
• lotus paste
• vegetable oil

Instructions

1. 1 Combine sugar and shortening in a bowl to make a paste. Add rice flour, baking powder, and ice water and mix everything into a dough ball. Wrap in plastic film and refrigerate for 30 minutes.
2. 2 Remove dough from fridge and separate into 6 equal portions. Roll into balls and flatten the balls into thin disks. Portion lotus paste into 6 equal parts and roll into small balls. Set a lotus paste ball in the center of the flattened dough disks and wrap dough around the lotus paste. Roll between the palms of your hands until all the seams are gone and no lotus paste is showing.
3. 3 Pour sesame seeds onto a saucer and roll finished balls in the sesame seeds. Roll balls between your palms one more time to make sure sesame seeds stick.
4. 4 Pour oil into a pot and heat to 350 degrees F (175 degrees C). Drop balls into the hot oil and fry until golden brown, 5 to 6 minutes. Remove from the hot oil with a slotted spoon and drain on a paper towel-lined plate to absorb the excess oil
5. 5 Serve - be careful! The lotus paste inside the balls will be very hot.

By imperiallamianchi

Ingredients

• ✓ white sugar
• strawberry
• grape
• clementine segment
• wooden skewer
• water
• corn syrup

Instructions

1. 1 Line a large baking sheet with paper towels. Pat fruit dry. Divide fruit among wooden skewers, 3 pieces each, arranging fruits to cover end of skewer and ensuring fruits are touching.
2. 2 Stir together sugar, water, and corn syrup in a small shallow saucepan. Bring to a boil over medium heat, undisturbed. Reduce heat to medium-low, cook, undisturbed, until a candy thermometer registers 300 degrees F (150 degrees C), 18 to 20 minutes.
3. 3 Meanwhile, prepare an ice bath.
4. 4 Remove pan from heat, let stand until bubbles subside, 1 to 2 minutes. Carefully tilt pan so sugar mixture pools to one side. Working quickly, place fruit end of one skewer in sugar mixture, rotating to fully coat; allow excess syrup to drip back into pan. Place dipped skewer, fruit side down, in ice bath, allowing to cool fully, about 1 minute. Place, fruit side up, in a heavy cup or saucepan. Repeat with remaining skewers and sugar mixture, working quickly. Using kitchen scissors, trim any excess sugar drips. Serve immediately.

By thymeforpineapple

Ingredients

• ✓ white sugar
• water
• milk
• active dry yeast
• butter
• egg
• bread flour
• sugar
• butter
• egg yolk
• milk
• baking soda
• all-purpose flour
• baking powder
• red bean paste

Instructions

1. 1 Combine 1 1/2 cups sugar, lukewarm water, and 1 cup lukewarm milk in a very large bowl. Add yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
2. 2 Add 2/3 cup melted butter and 2 eggs to the bowl with the yeast mixture and mix well. Add 7 cups flour, 1 cup at a time and mix in; when dough comes together, start kneading until elastic but still sticky. Cover the bowl and let rise for 1 hour in a warm place.
3. 3 Divide dough into 36 equal pieces; cover and let buns rise for 1 hour more.
4. 4 While buns rise, beat 1 cup sugar and 1/2 cup butter together in a bowl. Add egg yolks, 4 tablespoons milk, and baking soda. Combine 2 cups flour and baking powder in a separate bowl; add to the sugar-egg yolk mixture. Refrigerate cookie topping at least 1 hour.
5. 5 Flatten 1 bun in your palm; place a spoonful of red bean paste inside. Squeeze edges together to cover filling and roll bun back into a ball. Let filled buns rise again, 30 minutes to 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Divide cookie topping into 36 equal balls. Flatten the balls and use a knife to make shallow hash mark lines resembling pineapple skin on each. Place 1 topping on each bun and place them on a baking sheet.
8. 8 Bake in the preheated oven until golden, 15 to 20 minutes.

By Helen

Ingredients

• ✓ white sugar
• sweet rice flour
• brown sugar
• baking soda
• coconut milk
• milk
• vanilla extract
• sesame seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line an 8x12 inch pan with aluminum foil, going up the sides.
2. 2 Sift the rice flour, brown sugar, white sugar, and baking soda into a large bowl. Make a well in the center and pour in the coconut milk, milk, and vanilla extract. Stir together until smooth. Pour the batter into the prepared pan, and sprinkle sesame seeds over the top.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool in pan for 30 minutes, then remove the foil and place on a cutting board top side up. Cut into 1 inch squares.

By Cassandra Aoki

Ingredients

• ✓ white sugar
• chicken breast
• lettuce
• green onion
• celery
• chinese noodle
• walnut
• sesame seed
• rice vinegar
• salt
• peanut oil

Instructions

1. 1 Prepare salad: Combine chicken, lettuce, green onion, celery, noodles, nuts, and sesame seeds in a large salad bowl. Mix all together. Set aside.
2. 2 Make dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake, or beat, well.
3. 3 Add dressing to salad, toss to coat, and serve.

By Ann Black

Ingredients

• ✓ white sugar
• milk
• active dry yeast
• bread flour
• egg
• vegetable oil
• salt
• water
• sesame seed

Instructions

1. 1 Whisk milk and sugar together in a large mixing bowl until sugar is dissolved. Stir in yeast, and let stand until a frothy layer forms on the milk, about 10 minutes. Stir in flour, most of the beaten eggs (reserve about 1 tablespoon of egg in a small bowl for later), vegetable oil, and salt; mix well until thoroughly combined.
2. 2 Turn dough out onto a well-floured work surface, and knead until smooth and elastic, about 10 minutes. The dough should be slightly sticky. Place the dough into a large oiled bowl, cover with a damp cloth or plastic wrap, place the bowl in a warm spot, and let rise until doubled, 2 to 3 hours.
3. 3 Line a baking sheet with parchment paper.
4. 4 Remove dough from the bowl, and knead it briefly to punch down, about 1 minute. Roll dough out into a rope, and cut it into 12 equal-sized pieces. Roll each piece into a ball, and use your fingers to flatten each ball into a disk about 5 to 6 inches in diameter.
5. 5 Place about 2 tablespoons of your favorite bun filling in the center of the dough circle, and bring the edges of dough up over the filling. Pinch and twist the top together to seal in filling. Make sure there are no open spots. Place each filled bun seam-side down on the parchment paper while you finish making the rest of the buns. Cover the filled buns with plastic wrap, and let them rise for 30 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Beat reserved beaten egg with water until combined; brush the top of each bun with egg wash and sprinkle a few sesame seeds on top.
7. 7 Bake buns in the preheated oven until the tops are browned and shiny, turning the baking sheet around halfway through baking, for 20 to 30 minutes. Serve warm.

By GAUSSSHAWN

Ingredients

• ✓ white sugar
• milk
• sweet rice flour
• canola oil
• baking powder
• egg
• red bean paste
• sesame seed

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking pan.
2. 2 Mix together milk, rice flour, sugar, canola oil, and baking powder in a large bowl until combined. Stir in beaten eggs until incorporated. Pour mixture into the prepared baking pan.
3. 3 Drop small spoonfuls of red bean paste into batter, 1 to 2 inches apart; make sure red bean paste is covered by batter. Sprinkle with sesame seeds.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By Mom2MMJ

Ingredients

• ✓ white sugar
• mushroom
• ground pork
• turnip
• soy sauce
• water chestnut
• salt

Instructions

1. 1 Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
2. 2 In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.

By KIKUKAT

Ingredients

• ✓ white sugar
• ✓ white sugar
• milk
• butter
• all-purpose flour
• active dry yeast
• egg
• coconut
• nonfat dry milk powder
• sesame seed

Instructions

1. 1 Place milk and ⅓ cup sugar in a small saucepan; stir until sugar is dissolved. Add ¼ cup butter; gently heat mixture until butter melts and mixture is warm but not hot — no more than 100 degrees F (40 degrees C).
2. 2 Whisk 2 ½ cups flour and yeast together until well combined; stir in milk mixture. Beat 1 egg in a small bowl; stir into flour mixture until forms a sticky, wet dough. Turn dough out onto a well-floured surface; knead for about 10 minutes, gradually kneading in 1 cup more flour, or as needed, to make a smooth, elastic dough.
3. 3 Form dough into a round ball, place into an oiled bowl and turn to coat. Cover bowl with a cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Beat ½ cup sugar and remaining ¼ cup butter in a bowl until light and fluffy; stir in coconut, milk powder, and remaining ½ cup flour until smooth and combined. Set filling aside. Line baking sheets with parchment paper.
5. 5 Punch down dough on a floured surface; cut into 2 equal pieces. Cut each piece into 8 equal-sized pieces (16 pieces total). Form each piece into an oblong shape; flatten with a floured rolling pin. Spoon about 1 tablespoon filling in center of 1 flattened dough piece. Pull and pinch edges of dough together to enclose filling; place buns seam-side down onto a prepared baking sheet. Repeat with remaining filling and flattened dough pieces. Cover buns with a cloth; let rise in a warm place for 1 hour.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Beat remaining 1 egg in a bowl; brush on each bun for a glossy coating. Sprinkle each bun with sesame seeds.
8. 8 Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool before serving.

By LIANG

Ingredients

• ✓ white sugar
• chicken wing
• soy sauce
• rice wine
• chili garlic sauce
• sesame oil
• garlic
• water

Instructions

1. 1 Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat.
2. 2 Heat a lightly oiled skillet over medium heat. Stir in the chicken wings, sauce, and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.

By lin_honeybear