Type what you have

Ingredients

• ✓ ketchup
• butter
• onion
• brown sugar
• cider vinegar
• brown mustard
• worcestershire sauce
• hot pepper sauce
• kielbasa sausage

Instructions

1. 1 Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in brown sugar, ketchup, vinegar, mustard, Worcestershire sauce, and pepper sauce. Simmer, stirring occasionally, for 20 minutes.
2. 2 Place sausage in a slow cooker with the sauce and onions. Cook on Low for 4 to 5 hours. The longer it simmers the better!

By Kathy Moore

Ingredients

• ✓ ketchup
• cabbage
• carrot
• onion
• celery
• tomato vegetable juice
• vegetable broth
• chicken broth
• tomato

Instructions

1. 1 Place chopped cabbage into an 8-quart soup pot.
2. 2 Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
3. 3 Microwave diced celery in 2 tablespoons water for 4 minutes on high.
4. 4 Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
5. 5 Reduce heat to simmer and cook for 2 to 3 hours.
6. 6 Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.

By Carol Fetsco

Ingredients

• ✓ ketchup
• ground beef
• onion
• green pepper
• egg
• salt
• white bread
• cooking spray
• olive oil

Instructions

1. 1 Mix ground beef, onion, green pepper, egg, ketchup, and sea salt together in a bowl; mix in white bread pieces until evenly distributed. Form the mixture into 4 patties.
2. 2 Spray a large skillet with olive oil cooking spray and set over medium heat. Cook the burgers until well-browned on the bottoms, about 10 minutes; flip the burgers and cook until the meat is no longer pink and the juices run clear, 8 to 10 more minutes.

By Brandi Rose

Ingredients

• ✓ ketchup
• beef chuck roast
• onion
• water
• worcestershire sauce
• brown sugar
• salt
• paprika
• mustard
• all-purpose flour

Instructions

1. 1 Place beef in a slow cooker and cover with onion. Stir together 1 cup water, ketchup, Worcestershire, brown sugar, salt, paprika, and mustard in a medium bowl. Pour mixture over beef and onion.
2. 2 Cover and cook on Low until meat is tender, 9 to 10 hours.
3. 3 Mix remaining 1/4 cup water with flour in a small bowl to form a paste; stir into goulash. Cook on High until sauce thickens, 10 to 15 minutes.

By RHONDA STORY

Ingredients

• ✓ ketchup
• ground beef
• onion
• cream of mushroom soup
• black pepper
• pea
• carrot
• milk
• butter
• instant mashed potato flakes

Instructions

1. 1 Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
2. 2 Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
3. 3 Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
4. 4 Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.

By Campbell's Kitchen

Ingredients

• ✓ ketchup
• pork chop
• salt
• pepper
• all-purpose flour
• vegetable oil
• sour cream
• sherry
• worcestershire sauce
• paprika
• bay leaf

Instructions

1. 1 Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat.
2. 2 Stir sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf in a medium bowl until combined; pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

By CHRISTYJ

Ingredients

• ✓ ketchup
• cooking spray
• beef stew meat
• yellow onion
• water
• worcestershire sauce
• white vinegar
• brown sugar
• paprika
• salt
• mustard
• egg noodle

Instructions

1. 1 Prepare a large pot with cooking spray and place over medium heat; cook the beef stew meat in the pot until completely browned on all sides, 5 to 7 minutes. Add the onions; cook and stir until the onions begin to soften, about 5 minutes. Stir the water, ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, and mustard into the beef and onion mixture. Place a cover on the pot, reduce heat to low, and simmer the mixture until the beef is tender, about 2 1/2 hours.
2. 2 Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles at a boil until cooked through yet firm to the bite, about 5 minutes; drain. Serve the goulash over the noodles.

By abuczek

Ingredients

• ✓ ketchup
• potato
• garlic
• ground beef
• flour
• mixed vegetable
• beef broth
• salt
• black pepper
• sour cream
• cheddar cheese

Instructions

1. 1 Place cubed potatoes and garlic in a large pot with enough water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Meanwhile, cook ground beef in a skillet over medium heat. Stir flour into beef and drippings; stir in vegetables, beef broth, ketchup, salt, and black pepper until combined. Cook until thick, about 5 minutes, then transfer to an oven-proof casserole dish.
3. 3 Drain potatoes and garlic; return them to the pot. Slightly smash potatoes and garlic with a potato masher; add sour cream and 1/4 cup Cheddar cheese. Mash until smooth.
4. 4 Top beef mixture with potatoes, spreading from center of casserole to edges to form top layer. Sprinkle with remaining 1/4 cup Cheddar cheese.
5. 5 Bake in the preheated oven until cheese melts and turns golden, 20 to 25 minutes. Cool before serving, 15 minutes.

By John Mitzewich

Ingredients

• ✓ ketchup
• red potato
• garlic
• ground beef
• flour
• carrot
• corn
• green bean
• pea
• beef broth
• sour cream
• milk
• sharp cheddar cheese

Instructions

1. 1 Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
2. 2 Heat oven to 375 degrees F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
3. 3 Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
4. 4 BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.

By Kraft

Ingredients

• ✓ ketchup
• cabbage
• butter
• onion
• ground beef
• ground pork
• rice
• garlic
• salt
• black pepper
• tomato soup
• tomato juice

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place cabbage head into the pot, cover, and cook until leaves are softened enough to remove from the head, about 3 minutes. Remove cabbage from the pot and let sit until leaves are cool enough to handle, about 10 minutes.
2. 2 Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remaining cabbage and spread it in the bottom of a casserole dish.
3. 3 Melt butter in a large skillet over medium-high heat. Add onion and sauté until tender, 5 to 10 minutes. Remove from the heat and let cool, about 5 minutes.
4. 4 Combine beef, pork, cooked rice, garlic, salt, and pepper in a large bowl. Add onion and mix until well combined.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Place about 1/2 cup beef mixture onto a cabbage leaf. Roll the leaf around beef mixture, tucking in the sides to create an envelope around the meat. Repeat to make remaining cabbage rolls. Place cabbage rolls in a layer over chopped cabbage in the casserole dish. Season with salt and pepper.
7. 7 Whisk condensed soup, tomato juice, and ketchup together in a bowl; pour over cabbage rolls and cover the dish tightly with aluminum foil.
8. 8 Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour. Uncover for the last 20 to 30 minutes of cooking. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Rosey in Florida

Ingredients

• ✓ ketchup
• vegetable oil
• onion
• smoked sausage
• cabbage
• potato
• kidney bean
• beef consomme
• water
• garlic powder
• black pepper
• salt
• vinegar

Instructions

1. 1 In a large pot over medium heat, cook onions in oil until just tender. Stir in sausage and cook 5 minutes more. Place cabbage, potatoes, beans, ketchup, consomme and water in the pot. Season with garlic powder, pepper and salt. Bring to a boil, then reduce heat and simmer 30 to 45 minutes.
2. 2 Stir in vinegar and simmer 1 hour more. Add more water if needed.

By Patti Peil

Ingredients

• ✓ ketchup
• water
• white rice
• cabbage
• ground beef
• egg
• garlic powder
• salt
• pepper
• tomato
• onion
• raisin
• citric acid
• white sugar

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Fill a large pot with water; bring to a boil. Add 1 head cabbage; boil until softened but still firm, about 5 minutes. Remove cabbage from pot; cool for 15 minutes. Repeat with remaining 1 head cabbage.
3. 3 Add ground beef, cooked rice, ½ cup ketchup, eggs, 1 ½ teaspoons garlic powder, salt, and black pepper to a bowl; mix with your hands until well combined.
4. 4 Shave a slice off large veins in center of cabbage leaves so they're easier to roll. Place a heaping spoonful filling in center of 1 leaf. Fold in left and right edges, then roll up leaf from the bottom, forming a tight cylinder. Secure with toothpicks if necessary. Continue filling and rolling leaves; set aside smaller cabbage leaves.
5. 5 Chop reserved cabbage leaves; add to a large pot. Add crushed tomatoes, sliced onion, raisins, ½ cup ketchup, remaining 1 ½ teaspoons garlic powder, citric acid powder (sour salt), salt, and black pepper. Stir in ½ cup white sugar; bring to a boil.
6. 6 Taste sauce; add remaining ½ cup sugar if desired. Place cabbage rolls into sauce. Pour remaining 1 cup ketchup on top of rolls. Cover pot; reduce heat to a simmer.
7. 7 Cook rolls for 3 hours, basting every 30 minutes.

By merri rosenthal

Ingredients

• ✓ ketchup
• olive oil
• onion
• carrot
• celery
• cabbage
• potato
• chicken stock
• mustard
• salt
• black pepper
• bay leaf
• garlic
• garlic

Instructions

1. 1 Heat oil in a multi-functional pressure cooker on Saute mode. Saute onion, carrot, and celery until onion is translucent, about 5 minutes. Toss in cabbage and potato; cook until cabbage starts to break down, 2 to 3 minutes.
2. 2 Mix chicken stock, mustard, and ketchup into the cabbage mixture. Cook and stir until combined, about 1 minute. Stir in salt and pepper; add bay leaf and clove. Place garlic in the center of the pot.
3. 3 Close the pot and lock the lid. Select Soup setting or high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

By Chef Valentina

Ingredients

• ✓ ketchup
• potato
• butter
• onion
• cheddar cheese
• salt
• pepper
• carrot
• vegetable oil
• onion
• ground beef
• all-purpose flour
• beef broth
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
3. 3 Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
4. 4 Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
5. 5 Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
6. 6 Bake in the preheated oven for 20 minutes, or until golden brown. Serve hot and enjoy!

By Jacquie

Ingredients

• ✓ ketchup
• bratwurst
• water
• paprika
• curry powder
• vegetable oil
• cider vinegar
• clove
• cinnamon
• mustard
• cumin
• salt
• brown sugar
• water
• tomato paste
• onion
• vegetable oil

Instructions

1. 1 Heat the oil in a skillet over medium heat. Cook the onion in the hot oil until soft, but do not brown.
2. 2 Combine the tomato paste, 3 tablespoons water, brown sugar, salt, cumin, mustard, cinnamon, cloves, and vinegar in a pot over medium heat; simmer 2 minutes; stir in the cooked onion. Mix together 1 tablespoon vegetable oil, curry powder, Hungarian paprika, ketchup, and 1 cup water in a bowl; stir into tomato paste mixture; simmer another 2 minutes.
3. 3 Cook the bratwurst in a large skillet over medium heat until browned. Pour the sauce into the skillet with the bratwurst. Reduce heat to low and cook until sausages reach an internal temperature of 165 degrees F (75 degrees C), about 10 minutes.

By PERPIGILLIUM

Ingredients

• ✓ ketchup
• milk
• egg yolk
• cayenne pepper
• butter
• cream cheese
• irish cheese
• yukon gold potato
• carrot
• pea
• water
• black pepper
• salt
• cinnamon
• paprika
• rosemary
• garlic
• all-purpose flour
• onion
• ground lamb
• butter
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place olive oil and butter in a Dutch oven over medium heat. Stir in ground lamb and onion; cook and stir until meat is brown and crumbly, about 10 minutes.
3. 3 Stir in flour until incorporated. Mix in garlic, ketchup, rosemary, paprika, cinnamon, salt, and pepper; cook and stir until garlic is fragrant, 2 to 3 minutes.
4. 4 Stir in water, scraping up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, 5 to 6 minutes.
5. 5 Remove lamb mixture from heat, then stir in peas and carrots until combined.
6. 6 Spread lamb mixture into the bottom of a 9x13-inch baking dish; set aside.
7. 7 Place potatoes into a large pot of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to the pot.
8. 8 Mash Irish cheese, cream cheese, butter, and cayenne pepper into potatoes until smooth. Season with salt and black pepper.
9. 9 Whisk together egg yolk and milk in a small bowl; stir into mashed potato mixture.
10. 10 Top lamb mixture in the baking dish with mashed potatoes; spread evenly to cover.
11. 11 Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

By John Mitzewich

Ingredients

• ✓ ketchup
• mayonnaise

Instructions

1. 1 Mix ketchup and mayonnaise together in a small bowl until thoroughly blended.

By Keith Horrocks

Ingredients

• ✓ ketchup
• ham
• brown sugar

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

Ingredients

• ✓ ketchup
• beer
• brown sugar
• pork chop

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

Ingredients

• ✓ ketchup
• curry powder
• cayenne pepper
• chicken leg

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

Ingredients

• ✓ ketchup
• bourbon
• apple cider
• cornstarch
• black pepper

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

Ingredients

• ✓ ketchup
• beer
• worcestershire sauce
• bay leaf
• ground beef

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

Ingredients

• ✓ ketchup
• crescent roll
• hot dog

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

Ingredients

• ✓ ketchup
• bourbon
• brown sugar
• hot dog

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

Ingredients

• ✓ ketchup
• kielbasa sausage
• brown sugar
• pineapple chunk

Instructions

1. 1 Place the sausage, ketchup, sugar and pineapple in the slow cooker and mix together.
2. 2 Cook on low setting for 5 to 6 hours, until sausage is cooked through.

By Denise

Ingredients

• ✓ ketchup
• ✓ ketchup
• ground beef
• rice
• brown sugar
• onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine the beef, rice, brown sugar, onion and 1 tablespoon ketchup. Mix well and place in a 5x9 inch loaf pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes. Spread remaining 1/2 cup ketchup over the top of the loaf. Bake for 15 more minutes.

By Rebecca

Ingredients

• ✓ ketchup
• chicken
• water
• brown sugar
• onion soup mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish.
3. 3 In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered.
4. 4 Cover dish and bake in the preheated oven for 1 hour.

By MOM2112

Ingredients

• ✓ ketchup
• cream of mushroom soup
• worcestershire sauce
• onion
• pork chop

Instructions

1. 1 Combine soup, ketchup, Worcestershire sauce, and onions in slow cooker. Add pork chops.
2. 2 Cover, and cook on Low for 6 hours.

By Adam

Ingredients

• ✓ ketchup
• ginger ale
• onion soup mix
• brown sugar
• red wine
• beef brisket

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix together the ketchup, ginger ale, dry onion soup mix, brown sugar, and red wine in a bowl, and stir until the brown sugar dissolves. Place the brisket into a disposable aluminum pan, and pour sauce over the brisket. Seal the pan with a cover of aluminum foil.
3. 3 Bake in the preheated oven until the meat is very tender, about 4 hours.

By JaJa0908

Ingredients

• ✓ ketchup
• mayonnaise
• tomato sauce
• whiskey

Instructions

1. 1 In a small bowl, whisk together the mayonnaise, ketchup, tomato sauce and whiskey until blended. Refrigerate until using. This dressing is great served with prawn salads!

By Lucia