Type what you have

Ingredients

• ✓ sugar
• mackerel fillet
• soy sauce
• mirin
• ginger root

Instructions

1. 1 Rinse fillets; pat dry with paper towels.
2. 2 Mix together soy sauce, mirin, sugar, and fresh ginger in a medium bowl. Place fillets into marinade and let stand for at least 20 minutes.
3. 3 Preheat the oven broiler or an outdoor grill for high heat.
4. 4 Cook fillets in the preheated broiler, basting occasionally, until fish flakes easily with a fork, 5 to 8 minutes.

By Jana Marko

Ingredients

• ✓ sugar
• cucumber
• salt
• ginger root
• rice vinegar
• soy sauce
• sesame seed

Instructions

1. 1 Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
2. 2 Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
3. 3 Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
4. 4 Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
5. 5 Just before serving, sprinkle each portion with sesame seeds. Enjoy!

By ChefJackie

Ingredients

• ✓ sugar
• sake
• soy sauce
• garlic
• ginger root
• chicken breast
• leek

Instructions

1. 1 In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.
2. 2 Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade.
3. 3 Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.

By dakota kelly

Ingredients

• ✓ sugar
• soy sauce
• sake
• ginger
• chicken breast
• green onion
• wooden skewer

Instructions

1. 1 Whisk soy sauce, sake, sugar, and ginger together in a bowl. Add chicken cubes; toss to coat. Marinate in the refrigerator for 2 to 3 hours.
2. 2 Thread chicken cubes and green onions onto skewers.
3. 3 Pour marinade into a small saucepan over medium heat; bring to a simmer. Reduce heat to low and keep warm.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill skewers until chicken is browned, for 3 minutes. Flip and brush with warm marinade. Cook until second side is browned, about 3 minutes more.

By MICHELLE0011

Ingredients

• ✓ sugar
• sushi rice
• dashi kombu
• water
• rice wine
• salt
• nori seaweed
• desired fillings

Instructions

1. 1 Put rice into a large deep bowl. Fill with cold water and rub rice together with hands until water turns milky white. Drain cloudy water, being careful not to pour out rice. Repeat three or four times until you can see rice through 3 inches of water; drain once more.
2. 2 Transfer rice to a saucepan; add kombu and 3 cups water. Let stand 30 minutes. Cover; bring to a boil over high heat. Reduce heat to low; simmer 10 minutes. Remove from heat and let stand, covered, 5 minutes.
3. 3 Meanwhile, stir together rice vinegar, sugar, and salt in a small bowl until dissolved.
4. 4 Remove and discard kombu; stir in vinegar mixture until no lumps remain. Spread rice mixture onto a rimmed 9x13 baking sheet. [Spreading helps cool rice and prevents it from continuing to cook.] Let cool to room temperature.
5. 5 Lay one sheet of nori on a sushi mat lined with plastic wrap; spread 1 cup of rice over nori with damp fingers, leaving a 1-inch border along one edge. Arrange desired fillings (see below) crosswise just off center of rice. Carefully lift filled edge of nori and roll over filling toward unfilled edge, tucking as you roll. Brush unfilled edge of nori with water; press to seal. Cut each roll into 8 pieces. Repeat with remaining nori, rice, and fillings. To make ahead, chill, covered, up to 4 hours.

By Juliana Hale

Ingredients

• ✓ sugar
• miso paste
• sake
• soy sauce
• oil
• sea scallop
• water
• butter

Instructions

1. 1 Combine miso paste, sake, soy sauce, and sugar in a small bowl.
2. 2 Heat oil in a skillet over medium heat. Add scallops; cook 3 to 4 minutes. Flip scallops; cook until no longer translucent and cooked through, about 1 minute more.
3. 3 Reduce heat to low; let the skillet cool down for 1 minute. Add miso sauce; cook about 3 minutes, thinning with water if necessary. Add butter; stir until melted.

By Taro Saeki

Ingredients

• ✓ sugar
• chicken
• ginger
• garlic
• soy sauce
• sake
• mirin
• cooking oil

Instructions

1. 1 Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
2. 2 Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan.
3. 3 Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is reduced to a nice thick sauce and chicken pieces are fully cooked.

By Jana Marko

Ingredients

• ✓ sugar
• mayonnaise
• water
• ketchup
• hot pepper sauce
• garlic powder
• paprika
• white pepper
• black pepper
• salt

Instructions

1. 1 In a blender or food processor, combine mayonnaise, water, ketchup, sugar, and hot pepper sauce. Season with garlic powder, paprika, white pepper, and black pepper, and salt. Blend until smooth.

By Karnevil

Ingredients

• ✓ sugar
• snow pea
• vegetable oil
• sirloin steak
• potato
• dashi soup
• soy sauce
• sake
• onion

Instructions

1. 1 Put the snow peas in a small saucepan with enough water to cover; bring to a boil and immediately remove from heat. Drain and set aside.
2. 2 Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.
3. 3 Reduce heat to low and scatter the chopped onion over the mixture; allow to simmer until the liquid is nearly completely evaporated, about 15 minutes more. Top the mixture with the snow peas to serve.

By Hinata

Ingredients

• ✓ sugar
• water
• short-grain white rice
• rice vinegar
• salt
• nori seaweed
• imitation crabmeat
• avocado
• cucumber
• ginger

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside.
4. 4 Lay nori sheets on a baking sheet.
5. 5 Heat nori in the preheated oven until warm, 1 to 2 minutes.
6. 6 Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center.
7. 7 Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients.
8. 8 Use a wet, sharp knife to cut each roll into 4 to 6 slices.

By 1ORANGE1

Ingredients

• ✓ sugar
• egg
• all-purpose flour
• chicken wing
• butter
• white vinegar
• soy sauce
• water
• salt
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place beaten egg in a small bowl. Place flour in a shallow bowl.
3. 3 Cut wings in half. Dip each piece in egg, then press in flour to coat.
4. 4 Melt butter in a large, deep skillet over medium-high heat. Fry coated wings in hot butter until deep brown on both sides. Place in a shallow roasting pan.
5. 5 Make sauce: Mix together sugar, vinegar, soy sauce, water, salt, and garlic powder in a medium bowl until combined. Pour over wings.
6. 6 Bake in the preheated oven for 30 to 45 minutes, basting wings frequently with sauce in the roasting pan. An instant-read thermometer inserted into the centers of wings near the bone should read 165 degrees F (74 degrees C).

By Tracy

Ingredients

• ✓ sugar
• dashi stock
• mirin
• soy sauce
• salt
• vegetable oil
• onion
• pork chop
• egg
• short-grain rice

Instructions

1. 1 Mix dashi, sugar, mirin, soy sauce, and salt together in a small bowl.
2. 2 Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes.
3. 3 Divide rice between 2 bowls. Top each with half the onions, eggs, and pork slices.

By otaku

Ingredients

• ✓ sugar
• soy sauce
• water
• honey
• worcestershire sauce
• white vinegar
• olive oil
• onion powder
• garlic powder
• ginger
• beef rib eye steak

Instructions

1. 1 Whisk soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger together in a large glass or ceramic bowl. Pierce steaks several times with a fork. Add steaks to bowl; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator at least 2 hours.
2. 2 Cook steaks in a hot skillet, wok, or hibachi over medium heat, 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Agent48

Ingredients

• ✓ sugar
• kombu
• water
• bonito flake
• fried tofu cake
• soy sauce
• mirin
• salt
• udon noodle
• scallion

Instructions

1. 1 Break kombu into 2-inch pieces; this should equal about 2 cups, loosely packed. Bring water and kombu to a gentle boil in a medium saucepan over medium heat; boil for 5 minutes. Remove from heat, then remove and discard kombu. Sprinkle in bonito flakes and bring to a simmer over medium heat, about 2 minutes. Once simmering, remove from heat, strain, and discard solids. Place dashi back into the saucepan and set aside.
2. 2 Place aburaage in a medium bowl. Cover with hot water and let soak until light and fluffy, about 5 minutes. Strain, allow to cool briefly until cool enough to handle, and gently press aburaage with your hands to squeeze out any excess water.
3. 3 Bring 1 cup dashi, 1 1/2 tablespoon soy sauce, 1 tablespoon mirin, and sugar to a boil in another medium saucepan over medium-high heat. Reduce to a simmer over medium-low heat and add the soaked aburaage. Cook, covered, until the majority of the liquid is absorbed, about 5 minutes. Flip aburaage halfway through.
4. 4 Bring the remaining 4 cups of dashi to a gentle boil over medium heat. Stir in salt, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon mirin. Add frozen udon noodles; cook over medium heat, stirring occasionally, until noodles have separated and are tender yet firm to the bite, about 2 minutes.
5. 5 Divide noodles and broth evenly into 2 bowls. Top with seasoned aburaage and sliced scallions.

By Jasmine

Ingredients

• ✓ sugar
• ✓ sugar
• white miso
• sake
• mirin
• butterfish
• white wine vinegar
• white wine
• shallot
• bay leaf
• black peppercorn
• heavy cream
• butter
• lemon
• parsley
• soy sauce

Instructions

1. 1 Make marinade: Whisk together miso, sugar, sake, and mirin in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in marinade and refrigerate, 8 hours to overnight.
2. 2 Make beurre blanc: Combine vinegar, wine, shallot, bay leaf, and peppercorns in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour in cream and simmer until mixture is reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk in butter pieces, one at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
3. 3 Make lemon sauce: Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
4. 4 Make sweet soy sauce: Combine soy sauce and sugar in a saucepan over low heat; cook and stir until sugar is dissolved and mixture has reduced to 1 cup, 15 to 20 minutes.
5. 5 Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warm plate; drizzle lemon sauce and sweet soy sauce around fish.

By Angela Wolery-Garcia

Ingredients

• ✓ sugar
• cabbage
• green onion
• almond sliver
• sesame seed
• sesame oil
• rice vinegar
• garlic
• ginger root
• salt
• black pepper

Instructions

1. 1 Combine cabbage, green onions, almond, and sesame seeds in a large bowl.
2. 2 Make dressing: Whisk together sesame oil, vinegar, sugar, garlic, ginger, salt, and pepper in a small bowl until sugar is dissolved.
3. 3 Pour dressing over cabbage mixture and toss until well combined.

By Cynthia

Ingredients

• ✓ sugar
• soy sauce
• sherry
• rice wine vinegar
• oyster sauce
• scallion
• lemon juice
• ginger paste
• cornstarch
• all-purpose flour
• club soda
• egg
• shrimp

Instructions

1. 1 Make sauce: Whisk together soy sauce, sherry, rice wine vinegar, oyster sauce, scallions, sugar, lemon juice, and ginger stir-in paste in a small bowl until well combined. Set aside.
2. 2 Prepare shrimp: Whisk together cornstarch, flour, club soda, and beaten egg in a large bowl until well combined. Add shrimp; gently stir until shrimp are evenly coated.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Cut a piece of parchment to fit the basket of the air fryer and set aside.
4. 4 Use tongs to hold shrimp by the tail and dip in batter, allowing any excess batter to drip off. Place shrimp on the reserved parchment paper without overcrowding, then place into the basket of the air fryer. You will need to cook shrimp in batches.
5. 5 Cook in the preheated air fryer until desired crispness is reached, about 8 minutes. Repeat with remaining shrimp. Serve hot with sauce.

By Soup Loving Nicole

Ingredients

• ✓ sugar
• beef sirloin steak
• beef top round steak
• cornstarch
• beef broth
• soy sauce
• vegetable oil
• shiitake mushroom
• bok choy
• red pepper
• celery
• green onion
• rice

Instructions

1. 1 Slice beef into very thin strips.
2. 2 Mix cornstarch, broth, soy and sugar until smooth. Set aside.
3. 3 Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
4. 4 Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
5. 5 Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.

By Campbell's Kitchen

Ingredients

• ✓ sugar
• firm tofu
• miso paste
• soy sauce
• sesame oil
• oyster sauce
• doubanjiang
• ginger
• garlic
• water
• cornstarch
• ground beef
• ground pork
• green onion

Instructions

1. 1 Drain tofu and wrap in paper towels; place in a microwave-safe bowl. Microwave for 2 minutes. Unwrap tofu and slice into 3/4-inch cubes.
2. 2 Whisk miso paste, soy sauce, sesame oil, sugar, oyster sauce, doubanjiang, ginger, and garlic together in a bowl.
3. 3 Whisk 1 tablespoon water and cornstarch together in a small bowl until smooth; set aside.
4. 4 Combine miso paste mixture, remaining water, ground beef, and ground pork in a large microwave-safe bowl. Cover and microwave at 600W for 4 minutes. Drain liquid into cornstarch mixture; mix well.
5. 5 Carefully stir tofu, cornstarch mixture, and green onion into ground meat mixture. Cover and microwave until flavors combine, about 4 minutes.

By Pearl Ishizaki

Ingredients

• ✓ sugar
• milk
• white sugar
• steamed bun flour
• salt
• olive oil
• ground beef
• shiitake mushroom
• green onion
• cornstarch
• soy sauce
• oyster sauce
• sesame oil
• salt
• five-spice powder
• black pepper

Instructions

1. 1 Mix milk and sugar for dough together in a bowl. Pour bun flour into another bowl and add gradually the milk mixture, stirring with a spatula.
2. 2 Form the dough into a ball and knead with your hands for about 20 minutes. Add olive oil and knead for 10 minutes more.
3. 3 Transfer dough to a dry bowl, cover with a towel, and let rest for 30 minutes.
4. 4 Combine beef, mushrooms, green onions, cornstarch, sugar, soy sauce, oyster sauce, sesame oil, salt, five-spice powder, and pepper in a bowl with your hands until thoroughly mixed. Form the filling into 12 equally sized meatballs.
5. 5 Roll dough on a lightly floured surface and cut into 12 equal pieces. Roll each piece out with a rolling pin to a circle, no more than 5 inches in diameter.
6. 6 Cover each meatball with a dough circle, pinching the edges to close.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beef buns, working in batches as needed, cover, and steam until meat is no longer pink, about 45 minutes.

By Mike Crdova

Ingredients

• ✓ sugar
• green onion
• sesame seed
• sriracha hot sauce
• cayenne pepper
• shrimp
• bay scallop
• sriracha hot sauce
• sesame oil
• soy sauce
• mayonnaise
• nori
• bonito flake
• sesame seed
• salt
• rice vinegar
• water
• medium-grain white rice

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse rice and drain. Add rice to a pot and pour in water. Bring to a simmer over high heat, then reduce heat to low. Cover and cook for 20 minutes. Turn off heat and let rest for 10 minutes.
3. 3 While rice cooks, combine rice vinegar, sugar, and salt together in a small bowl until dissolved. Set aside.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a shallow 2-quart baking dish with some sesame oil.
5. 5 Uncover rice and drizzle over seasoned vinegar mixture. Use a fork to break up and fluff rice. Transfer rice into the prepared baking dish. Sprinkle over toasted sesame seeds, bonito flakes, and nori; use a fork to gently stir into the rice.
6. 6 Mix mayonnaise, soy sauce, ½ teaspoon sesame oil, and Sriracha for topping together in a bowl and stir in scallops and shrimp. Spread over rice, and sprinkle cayenne over the top.
7. 7 Bake in the center of the preheated oven until the seafood is just cooked through (or 95% cooked through), about 20 minutes. Turn oven to a high broil setting, and brown the top, 1 to 2 minutes.
8. 8 Garnish the top with more Sriracha, toasted sesame seeds, and green onions before serving.

By John Mitzewich

Ingredients

• ✓ sugar
• pepper
• salt
• garlic powder
• ginger
• paprika
• water
• mayonnaise
• shrimp
• pepper
• salt
• lemon
• soy sauce
• oyster sauce
• egg
• butter
• carrot
• pea
• garlic
• onion
• vegetable oil
• water
• jasmine rice

Instructions

1. 1 Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
2. 2 Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas and carrots; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
3. 3 Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
4. 4 Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.

By doingdirt

Ingredients

• ✓ sugar
• instant mashed potato flakes
• water
• active dry yeast

Instructions

1. 1 Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
2. 2 On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
3. 3 Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.

By Becky Richardson

Ingredients

• ✓ sugar
• water
• salt
• bread flour
• active dry yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.

By Becki C

Ingredients

• ✓ sugar
• turnip
• vegetable broth
• butter

Instructions

1. 1 Combine turnips and vegetable broth in a deep skillet over medium heat and cook until liquid has evaporated and turnips are soft, about 15 minutes. Stir in butter until melted. Sprinkle with sugar. Cook and stir over low heat until sugar has caramelized, about 10 minutes.

By Allrecipes Member

Ingredients

• ✓ sugar
• baking potato
• vegetable oil
• salt
• cayenne pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil, and coat well with vegetable cooking spray. Scrub potatoes well and cut into 1/2 inch thick fries.
2. 2 In a large mixing bowl, toss potatoes with oil, sugar, salt and red pepper. Spread on baking sheet in one layer.
3. 3 Bake for 30 minutes in the preheated oven, until potatoes are tender and browned. Serve immediately.

By Barbara Harris

Ingredients

• ✓ sugar
• apple
• water
• pork chop
• cheddar cheese

Instructions

1. 1 Preheat a grill to medium heat.
2. 2 Put apple in a pan with water and sugar. Cover and cook on low heat, stirring occasionally, for 10 to 20 minutes until cooked and pulpy.
3. 3 Place pork chops under a preheated grill and cook for 5 to 10 minutes on each side. Cover each pork chop with some of the apple sauce mixture then with cheese. Return to grill and cook until cheese melts and is bubbling.

By Freakowd40

Ingredients

• ✓ sugar
• corn
• heavy cream
• salt
• cornstarch

Instructions

1. 1 Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be.

By RLSTANFIELD

Ingredients

• ✓ sugar
• all-purpose flour
• baking powder
• salt
• milk
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Mix flour, baking powder, sugar, and salt together in a large bowl. Add milk and butter and work it in with your fingers until a dough forms.
3. 3 Roll dough on a floured surface to a thickness of 1/2 inch. Use cookie cutters to shape biscuits. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until light brown, 10 to 12 minutes.

By sabiane

Ingredients

• ✓ sugar
• pineapple chunk
• all-purpose flour
• cheddar cheese
• cracker
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread pineapple in the bottom of a 2 quart casserole dish.
3. 3 In a small bowl, stir together the sugar, flour and cheese. Add to casserole dish.
4. 4 Sprinkle crackers over the top of pineapple and cheese mixture. Pour melted butter over the top and bake for 30 minutes.

By Marilyn McCormack