Type what you have

Ingredients

• ✓ ketchup
• pork sausage
• bread crumb
• onion
• egg
• shallot
• salt
• black pepper
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Place pork sausage, bread crumbs, onion, egg, and shallot in a large bowl. Season with salt and pepper. Pour in buttermilk; mix thoroughly. Pat mixture gently into the prepared loaf pan; top with ketchup.
3. 3 Bake in the preheated oven until edges are bubbling, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Cool for 5 minutes before slicing.

By Leslie Kelly

Ingredients

• ✓ ketchup
• egg
• bagel
• chile-lime seasoning
• salt
• black pepper

Instructions

1. 1 Crack egg into a small, nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
2. 2 Meanwhile, toast bagel.
3. 3 Spread ketchup on both sides of the toasted bagel. Add fried egg to the lower half, season with chile-lime seasoning, salt, and pepper, and add top half.

By barbara

Ingredients

• ✓ ketchup
• butter
• egg
• american cheese
• white bread
• salt
• pepper
• mayonnaise

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter over medium-high heat in a large skillet. Crack eggs into the pan and cook to desired firmness.
3. 3 Just before eggs are cooked, place a slice of cheese over each egg; continue to cook until cheese has melted.
4. 4 Transfer each egg to a toasted slice of bread. Season eggs with salt and pepper.
5. 5 Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.

By Erica

Ingredients

• ✓ ketchup
• white rice
• brown rice
• ham
• processed cheese
• egg
• salt
• pepper
• parsley

Instructions

1. 1 Heat a skillet over medium heat; coat with cooking spray. Add cooked rice, ham, 2 tablespoons ketchup, and cheese; cook and stir until well combined and heated through, about 8 minutes. Transfer to a serving bowl; shape into an oval.
2. 2 Beat eggs, salt, and black pepper together in a bowl. Heat a small skillet over medium heat; coat with cooking spray. Add egg mixture; cook until eggs start to set. Lift edges, letting uncooked portion run underneath. Gently fold eggs, using a spatula, into a cocoon shape. Remove from heat when eggs are completely set.
3. 3 Place omelet on top of rice; run a knife lengthwise through top layer of omelet to open like a butterfly and drape over rice. Top with remaining 1 tablespoon ketchup; sprinkle with parsley.

By S Leigh

Ingredients

• ✓ ketchup
• egg
• milk
• cheddar cheese
• salt
• avocado
• flour tortilla
• cottage cheese

Instructions

1. 1 In a bowl, beat together eggs, milk, and cheese. Season with salt. Pour into a skillet over medium heat. Cook and stir until scrambled.
2. 2 Season mashed avocados with salt. Place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of avocado mixture on one side of each warmed tortilla. Layer with equal amounts of cottage cheese and scrambled eggs. Roll into burritos and serve with ketchup.

By CARATAMB

Ingredients

• ✓ ketchup
• vegetable oil
• olive oil
• onion
• ham
• potato
• sweet potato
• vegetable oil
• olive oil
• mustard
• thyme
• parsley
• salt
• black pepper

Instructions

1. 1 Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and ham as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and ham; cook, stirring often, until golden brown, 7 to 8 minutes. Meanwhile, dice potatoes and toss with remaining oil. Transfer ham mixture to a bowl and reserve.
2. 2 Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried thyme, fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
3. 3 Return reserved ham mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ ketchup
• vegetable oil
• olive oil
• onion
• turkey sausage
• potato
• firm apple
• vegetable oil
• olive oil
• mustard
• sage
• thyme leaves
• parsley
• salt
• black pepper

Instructions

1. 1 Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and Italian sausage as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and sausage; cook, stirring often, until golden brown. Meanwhile, dice potatoes and apples and toss with remaining oil. Transfer sausage mixture to a bowl and reserve.
2. 2 Add potato mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried sage and fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
3. 3 Return reserved sausage mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ ketchup
• tamari
• mustard
• white pepper

Instructions

1. 1 Stir ketchup, tamari, mustard, and white pepper together in a bowl.

By Sara

Ingredients

• ✓ ketchup
• worcestershire sauce
• mustard powder
• garlic powder
• black pepper

Instructions

1. 1 Stir together ketchup, Worcestershire sauce, mustard powder, garlic powder, and pepper in a small bowl until well combined. Cover and refrigerate before serving to blend flavors, at least 1 hour.

By Soifua

Ingredients

• ✓ ketchup
• pineapple
• sugar
• white vinegar
• apple cider vinegar
• water
• cornstarch
• carrot

Instructions

1. 1 Stir reserved pineapple juice, sugar, ketchup, and vinegar in a saucepan over medium heat until blended, 2 to 3 minutes.
2. 2 Whisk water and cornstarch in a bowl until cornstarch is dissolved; stir into pineapple juice mixture.
3. 3 Stir pineapple and carrots into the sauce; bring to a boil, reduce heat to medium-low, and cook at a simmer until the sauce thickens, about 5 minutes.

By CHELLE

Ingredients

• ✓ ketchup
• canola oil
• garlic
• honey
• soy sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a nonstick skillet over medium heat. Add garlic; cook and stir until translucent, 3 to 4 minutes.
3. 3 Stir in ketchup, honey, and soy sauce and bring to a boil.
4. 4 Reduce heat and simmer, stirring occasionally, until flavors combine, about 5 minutes.

By Belinda Carter McDowell

Ingredients

• ✓ ketchup
• water
• white sugar
• soy sauce
• rice wine vinegar
• lemon juice
• garlic and red chile paste
• sesame oil

Instructions

1. 1 Stir water and sugar together in a bowl to dissolve the sugar; add soy sauce, rice wine vinegar, ketchup, lemon juice, garlic and red chile paste, and sesame oil into the water. Stir the mixture until smooth; refrigerate until ready to serve.

By darkelfz

Ingredients

• ✓ ketchup
• pineapple
• water
• rice vinegar
• brown sugar
• soy sauce
• worcestershire sauce
• cornstarch
• water

Instructions

1. 1 Stir pineapple chunks with juice, 3/4 cup water, rice vinegar, ketchup, brown sugar, soy sauce, and Worcestershire sauce together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the pineapple is tender, about 20 minutes.
2. 2 Pour pineapple mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Return mixture to saucepan and bring to a simmer.
3. 3 Whisk cornstarch and 2 tablespoons water together in a bowl until smooth; stir into the sauce. Increase heat to medium. Cook and stir sauce until thick, 2 to 3 minutes.

By MURDOCH

Ingredients

• ✓ ketchup
• ginger root
• onion
• celery
• soy sauce
• lime
• sugar
• black pepper
• vegetable oil

Instructions

1. 1 Pulse ginger, onion, and celery in a food processor until thoroughly combined. Scrape down sides of food processor with a spatula. Add soy sauce, lime juice, sugar, ketchup, and pepper; process until combined, 10 to 20 seconds. Stream oil in a thin stream into the mixture with the processor running; process until well blended.

By Sheri Campbell Gongaware

Ingredients

• ✓ ketchup
• yogurt
• lemon juice
• rice wine vinegar
• soy sauce
• onion
• garlic
• ginger
• white sugar
• black pepper

Instructions

1. 1 Put yogurt, lemon juice, rice wine vinegar, ketchup, soy sauce, onion, garlic, ginger paste, sugar, and black pepper in a blender; blend on High until smooth.
2. 2 Pour dressing into a sealable container, seal, and refrigerate at least 30 minute before serving.

By kwatson242

Ingredients

• ✓ ketchup
• white sugar
• water
• white vinegar
• soy sauce
• cornstarch

Instructions

1. 1 Gather all ingredients.
2. 2 Place sugar, water, vinegar, soy sauce, cornstarch, and ketchup in a medium saucepan and bring to a boil. Stir continuously until mixture has thickened.
3. 3 Enjoy!

By NAG_CA

Ingredients

• ✓ ketchup
• water
• white distilled vinegar
• fish sauce
• brown sugar
• sambal chili sauce
• cornstarch
• garlic
• thai chili pepper
• lime juice

Instructions

1. 1 Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat.
2. 2 Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.
3. 3 If not using immediately, transfer to a glass jar with a lid. Refrigerate.

By John Mitzewich

Ingredients

• ✓ ketchup
• cornstarch
• white vinegar
• vegetable oil
• pineapple juice
• brown sugar
• salt

Instructions

1. 1 In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.

By Jackie

Ingredients

• ✓ ketchup
• pineapple juice
• honey
• brown sugar
• soy sauce
• hoisin sauce
• garlic
• ginger root

Instructions

1. 1 Combine pineapple juice, honey, ketchup, brown sugar, soy sauce, hoisin sauce, garlic, and ginger in a saucepan over medium heat. Whisk until well blended. Bring to a boil, stirring occasionally. Reduce heat to simmer; cook, stirring occasionally, until thickened, 25 to 30 minutes.

By Francine Lizotte Club Foody

Ingredients

• ✓ ketchup
• brown sugar
• soy sauce
• sherry
• hoisin sauce
• mustard
• garlic
• ginger
• 5-spice powder
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Mix ketchup, brown sugar, soy sauce, sherry, hoisin sauce, Dijon mustard, garlic, ginger, 5-spice powder, and pepper in a saucepan over medium-low heat. Cook and stir until flavors combine, 10 to 15 minutes.

By Kelly Joy

Ingredients

• ✓ ketchup
• spaghetti
• salt
• butter
• onion
• button mushroom
• green bell pepper
• cocktail wiener
• tonkatsu sauce
• heavy cream

Instructions

1. 1 Fill an 8-quart stock pot half-full of water and bring to a boil. Add spaghetti and salt; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return pasta to the stock pot.
2. 2 Melt butter in a large frying pan over medium-high heat. Add onion; saute until soft, about 5 minutes. Add mushrooms and bell pepper; continue to saute until lightly browned. Stir in sausages and cook until heated through, 2 to 3 minutes. Pour in ketchup, tonkatsu sauce, and cream; stir well. Season with salt and pepper. Cook until sauce thickens a little, 1 to 2 minutes.
3. 3 Pour sauce over the spaghetti in the stock pot. Mix well with tongs. Divide among serving bowls and serve immediately.

By hahna

Ingredients

• ✓ ketchup
• ground pork
• onion
• carrot
• rice vinegar
• white sugar
• soy sauce
• broccoli
• green bell pepper

Instructions

1. 1 Heat a large skillet over high heat. Add ground pork; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add onion and carrots; stir-fry over high heat, about 2 minutes.
3. 3 Mix rice vinegar, ketchup, sugar, and soy sauce together in a bowl; stir into pork mixture.
4. 4 Stir in broccoli and bell pepper; cover, reduce heat to medium, and cook until broccoli is tender, 7 to 10 minutes.

By tanyagordon3

Ingredients

• ✓ ketchup
• firm tofu
• soy sauce
• maple syrup
• vinegar
• hot sauce
• sesame seed
• garlic powder
• black pepper
• liquid smoke

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil.
2. 2 Slice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes.
3. 3 In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
4. 4 Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more.

By VICKY9999

Ingredients

• ✓ ketchup
• pork chop
• teriyaki sauce
• brown sugar
• chile-garlic sauce
• ginger
• garlic
• shallot
• garlic-pepper seasoning
• kosher salt

Instructions

1. 1 Place pork chops in the bottom of a slow cooker.
2. 2 Whisk teriyaki sauce, ketchup, brown sugar, chili garlic sauce, ginger, garlic, shallots, garlic pepper, and salt together in a bowl; pour over pork chops.
3. 3 Cook on High for 1 hour. Adjust setting to Low; cook on Low until pork chops are tender, about 3 hours more.

By FlamingoFanatic

Ingredients

• ✓ ketchup
• water
• rice vinegar
• sugar
• ginger root
• chile pepper
• garlic
• cornstarch
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Pour water and vinegar into a saucepan; bring to a boil over high heat. Stir in sugar, ginger, chile pepper, ketchup, and garlic; simmer for 5 minutes.
3. 3 Place cornstarch in a small bowl; mix in water until smooth. Whisk cornstarch mixture into chili sauce.
4. 4 Remove the saucepan from the stove; let cool. Transfer to a bowl, cover, and refrigerate until needed.

By Tania Hobson

Ingredients

• ✓ ketchup
• salad oil
• sugar
• vinegar
• salt
• pepper
• egg
• bacon
• spinach
• water chestnut
• bean sprout
• mushroom

Instructions

1. 1 In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
2. 2 Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
3. 3 Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
4. 4 In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

By Marianne

Ingredients

• ✓ ketchup
• chicken breast
• honey
• soy sauce
• onion
• vegetable oil
• garlic powder
• water
• cornstarch
• sesame seed

Instructions

1. 1 Spread chicken evenly in a slow cooker. Stir together honey, soy sauce, ketchup, onion, oil, and garlic powder in a bowl; pour over chicken.
2. 2 Cook on Low for 3 to 4 hours or High for 1 1/2 to 2 1/2 hours.
3. 3 Remove chicken from sauce to a cutting board; set aside.
4. 4 Stir together water and cornstarch in a small bowl until smooth; stir into sauce in the slow cooker.
5. 5 Cook on High until sauce is slightly thickened, about 10 minutes.
6. 6 Cut chicken into bite-sized pieces; stir into sauce. Sprinkle with sesame seeds.

By Boadecea

Ingredients

• ✓ ketchup
• dungeness crab
• water
• cornstarch
• soy sauce
• vegetable oil
• garlic
• shallot
• red chili pepper
• lemon juice
• egg
• green onion

Instructions

1. 1 Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
2. 2 In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
3. 3 Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
4. 4 Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
5. 5 Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.

By Alicia N

Ingredients

• ✓ ketchup
• honey
• olive oil
• sesame seed
• soy sauce
• lemon juice
• sriracha sauce
• salt
• black pepper
• garlic powder
• ginger
• chicken breast

Instructions

1. 1 Mix honey, ketchup, oil, sesame seeds, soy sauce, lemon juice, Sriracha sauce, salt, pepper, garlic powder, and ginger in a medium bowl until well combined. Add chicken pieces and stir to coat. Cover the bowl and refrigerate for 2 to 6 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Transfer chicken and sauce into an oven-proof dish.
4. 4 Bake in the preheated oven for 8 minutes. Remove from the oven and turn chicken pieces over. Continue baking until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Yoly

Ingredients

• ✓ ketchup
• egg
• cornstarch
• garlic salt
• chicken thigh
• vegetable oil
• onion salt
• garlic salt
• black pepper
• white sugar
• vinegar
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Prepare chicken: Place beaten eggs in a shallow bowl. Combine cornstarch and garlic salt in a second shallow bowl.
3. 3 Dip chicken in egg, then press in cornstarch mixture to coat.
4. 4 Heat oil in a large skillet over medium-high heat. Cook chicken in hot oil until brown on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes. Place browned chicken in a 9x13-inch casserole dish.
5. 5 Make sauce: Combine sugar, vinegar, ketchup, and soy sauce in a bowl. Pour sauce over chicken.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center near the bone should read at least 165 degrees F (74 degrees C).

By ANGIENAP