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Indian Spiced Onions
Appetizer Indian

Indian Spiced Onions

3.6

Prep
5 min
Cook
Total
1445 min

Instructions

  1. 1 Stir together onion and ketchup in a medium bowl until onion is thinly and evenly coated. Mix in lemon juice. Stir in sugar, cilantro, fenugreek, chili powder, and salt until well combined. Cover and chill in the refrigerator for 24 hours to let the lemon juice neutralize the onion flavor slightly.

By CELTICFANMAN

Pakistani-Style Roast Chicken Thighs
Dinner Indian

Pakistani-Style Roast Chicken Thighs

4.4

Prep
15 min
Cook
45 min
Total
300 min

Instructions

  1. 1 Place chicken thighs in a bowl. Season with lemon juice, ketchup, garlic powder, onion powder, coriander, cumin, garam masala, brown sugar, chile powder, paprika, sage, and mint. Mix well. Use clean hands to rub the seasoning on top of and underneath the skin of the chicken thighs.
  2. 2 Cover the bowl with aluminum foil and let marinate in the refrigerator, 4 hours to overnight.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray. Spread chicken over the bottom.
  4. 4 Bake in the preheated oven until tender and juicy, about 45 minutes.

By NutmegBunny

Chicken and Broccoli Curry
Dinner Indian

Chicken and Broccoli Curry

4.7

Prep
20 min
Cook
35 min
Total
175 min

Instructions

  1. 1 Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.
  2. 2 Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.
  3. 3 Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
  4. 4 Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.
  5. 5 While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.
  6. 6 Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.
  7. 7 Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.
  8. 8 Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.

By John Mitzewich

Paneer Jalfrazie
Dinner Indian

Paneer Jalfrazie

4.2

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat 3 tablespoons oil in a large skillet over medium heat. Fry the paneer in the hot oil until golden brown, 7 to 10 minutes. Remove the paneer to a plate lined with paper towels, reserving the oil in the skillet.
  2. 2 Add 1 tablespoon oil to the skillet. Fry the onions, bell peppers, ginger, and garlic in the hot oil until the onions are browned, about 5 minutes. Season with the garam masala, turmeric, and fennel; cook and stir until fragrant, about 30 seconds. Stir the tomatoes, ketchup, and salt into the mixture; continue cooking until the tomatoes are tender and the oil separates from the gravy. Pour the water into the skillet and stir. Return the paneer to the skillet; raise heat to high and cook until the gravy is thick, about 10 minutes. Garnish with cilantro to serve.

By SUSMITA

Basic Indian Curry with Paneer
Dinner Indian

Basic Indian Curry with Paneer

4.2

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Heat oil in a large pan over medium heat. Cook and stir onion in hot oil until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger; cook for 1 minute.
  2. 2 Reduce heat to low, stir in serrano peppers, and cook for an additional minute. Sprinkle in red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
  3. 3 Pour in tomato purée and ketchup; thin with water to desired consistency. Stir in peas and paneer; cook until peas soften, 2 to 3 minutes. Stir in cream, then increase heat to medium-high. Allow curry to come to a rolling boil; cook for 3 to 4 minutes. Garnish with cilantro.

By MELLY28

Gobi Manchurian
Dinner Indian

Gobi Manchurian

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat oil in a large pot over medium heat.
  2. 2 Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.
  3. 3 Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
  4. 4 Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.
  5. 5 Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.
  6. 6 Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.

By sunwind

Easy Chickpea Curry
Dinner Indian

Easy Chickpea Curry

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and black pepper; cook and stir until spices are lightly toasted, 3 to 4 minutes.
  2. 2 Stir in potatoes, garbanzo beans, coconut milk, tomato, milk, ketchup, sour cream, and bouillon cubes; simmer over medium-low heat until potatoes are tender, about 25 minutes. Stir in ground almonds to thicken.

By Juavichar

Honeymoon Dressing

Honeymoon Dressing

1.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Beat ketchup, vegetable oil, and sugar together in the bowl of a stand mixer on low speed until creamy, 30 to 45 seconds.

By Renee B

Kellie's Come-Back-For-More Ham
Dinner

Kellie's Come-Back-For-More Ham

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place the ham in a baking dish or roasting pan with the flattest side down. Cover with ketchup then use your hands to pack brown sugar into the ketchup. Cover the ham loosely with aluminum foil.
  3. 3 Bake in the preheated oven until heated through and sugar has caramelized, about 1 hour.

By LEXY821

Pork Chops in Beer
Dinner

Pork Chops in Beer

4.0

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, combine the ketchup, brown sugar and beer. Mix well and pour into a 9x13 inch baking dish. Place the pork chops over this mixture in the dish.
  3. 3 Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour, or internal pork temperature reaches 145 degrees F (63 degrees C). (Note: Place foil over pork chops if they start to brown too quickly.)

By Sadie

Quick Curry Ketchup
European

Quick Curry Ketchup

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine ketchup and applesauce in a saucepan over medium heat. Cook until mixture begins to simmer, 3 to 5 minutes. Stir in tomato paste and curry powder until well combined. Heat for 1 more minute.

By Allrecipes Member

Loga's Microwave Chicken
Dinner

Loga's Microwave Chicken

4.2

Prep
Cook
Total

Instructions

  1. 1 In a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together. Add chicken pieces and turn to coat. Arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. Cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.

By Renee Halfon

Party Kielbasa
Appetizer

Party Kielbasa

4.4

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Slice kielbasa into strips or circles.
  2. 2 Pour ketchup and jelly into a slow cooker. Turn the heat to a medium temperature, stir occasionally while the jelly and ketchup melt together. When the mixture forms into a thin glaze, add the kielbasa and cook until the kielbasa is hot.

By marli

Firehouse BBQ Sauce

Firehouse BBQ Sauce

3.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.

By LAURAL840

Bourbon-Cider Glaze Sauce
Dinner

Bourbon-Cider Glaze Sauce

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine ketchup and bourbon in a small saucepan over medium-high heat.
  2. 2 Whisk apple cider and cornstarch together in a small bowl until smooth; pour into the saucepan. Bring to a boil, whisking occasionally, and cook until sauce is thickened, about 10 minutes.
  3. 3 Remove sauce from heat and stir in black pepper; set aside to cool.

By Chef Mo

Beef and Beer Fondue
Dinner

Beef and Beer Fondue

Prep
5 min
Cook
310 min
Total
315 min

Instructions

  1. 1 Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot®) set over High.
  2. 2 Form ground beef into meatballs. Heat a skillet over medium-high heat and cook meatballs, turning as needed, until browned, about 7 minutes.
  3. 3 Place meatballs in the slow cooker. Cook on High until sauce is thick, about 5 hours. Remove bay leaves before serving.

By dolphinut

Spooky Spider Halloween Hot Dogs
Dinner American

Spooky Spider Halloween Hot Dogs

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Unroll crescent dough; pinch or press perforation between triangles to form 4 rectangular pieces. Cut each rectangle in half lengthwise to form 8 narrow strips. Set aside.
  3. 3 Cut a 2-inch slice through center of one end of 1 hot dog; cut two more 2-inch slices on either side of original slice, so "legs" are about the same thickness. Repeat on the other end of hot dog. Repeat cutting slices ("legs") into remaining 7 hot dogs.
  4. 4 Roll 1 crescent strip around center of each dog. Place spider dogs on an ungreased baking sheet.
  5. 5 Bake in the preheated oven until golden brown, about 11 minutes. Dip a chopstick into ketchup; dot "eyes" onto each spider. Serve spider dogs with remaining ketchup.

By fabeveryday

Bourbon Hot Dogs
Dinner American

Bourbon Hot Dogs

4.6

Prep
10 min
Cook
70 min
Total
1520 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine ketchup, bourbon, and brown sugar in a saucepan over medium heat. Cook and stir until sugar dissolves, 2 to 3 minutes. Add hot dogs. Cover and simmer for 1 hour.
  3. 3 Let cool completely before refrigerating for 24 to 48 hours.
  4. 4 Reheat hot dogs by simmering in a pan over medium heat, about 5 minutes. Serve warm with toothpicks.

By islandgirlejfan

Candied Kielbasa

Candied Kielbasa

4.5

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 In a slow cooker combine the sugar, ketchup and horseradish. Add the sausage, and mix well. Cook on High until it starts to boil. Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour.

By BUCHKO