Type what you have

Ingredients

• ✓ tomato ketchup
• milk
• garlic
• butter
• potato
• carrot
• pea
• dijon mustard
• worcestershire sauce
• tomato juice
• all-purpose flour
• ground beef
• pepper
• salt
• rosemary
• thyme
• garlic
• onion
• vegetable oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C).
2. 2 Heat oil in a skillet set over medium heat. Add onion, garlic, thyme, rosemary, and 1/2 of the salt and pepper. Cook, stirring often, for 5 to 7 minutes.
3. 3 Crumble ground beef into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables.
4. 4 Transfer to a 9-inch baking dish.
5. 5 Whip mashed potatoes with warm milk, remaining salt and pepper, butter, and garlic until very fluffy. Spread potatoes evenly over meat mixture.
6. 6 Bake in the preheated oven until potatoes are golden on top, about 35 minutes.

By Heinz

Ingredients

• ✓ tomato ketchup
• worcestershire sauce
• apple cider vinegar
• garlic
• parsley
• oregano
• lemon zest
• pepper
• salt
• red onion
• lamb rack

Instructions

1. 1 Stir together ketchup, Worcestershire sauce, vinegar, garlic, parsley, oregano, lemon zest, pepper, and salt in a small bowl until well combined. Remove half to another small bowl.
2. 2 Thread onion slices onto skewers so they resemble lollipops. Brush 1 portion of marinade over lamb and onions. Marinate for 15 minutes.
3. 3 Preheat an outdoor grill to medium heat.
4. 4 Set onions and lamb, meaty-side down, on the preheated grill. Cook lamb, turning and basting often with remaining portion of marinade, until medium-rare, about 25 minutes. Grill onions for the same amount of time, turning as needed. Rest meat for 10 minutes. Cut into 2 rib portions. Serve with onion rings.

By Heinz

Ingredients

• ✓ tomato ketchup
• vegetable oil
• onion
• celery
• green pepper
• ground beef
• breadcrumb
• egg
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a 9x5-inch loaf pan.
2. 2 Heat oil in a large skillet over medium-high heat. Cook and stir onion, celery, and green pepper in hot oil until softened, about 5 minutes. Stir in ketchup to make a sauce. Remove from heat.
3. 3 Combine 1/2 of the sauce with ground beef, bread crumbs, beaten egg, salt, and pepper in a large bowl; mix gently. Pat mixture into the prepared pan.
4. 4 Bake in the preheated oven until an instant-read thermometer reads 160 degrees F (70 degrees C), about 1 hour. Remove from the oven and let rest.
5. 5 Meanwhile, reheat remaining sauce over medium heat. Slice meatloaf and serve with warm sauce.

By Heinz

Ingredients

• ✓ tomato ketchup
• bacon
• chicken breast
• salt
• pepper
• maple syrup
• dijon mustard
• lemon juice
• garlic
• lemon wedge
• chive

Instructions

1. 1 Cook bacon until just opaque. Blot on paper towels. Sprinkle chicken evenly with salt and pepper. Wrap each chicken breast in bacon, securing strips in place with toothpicks. Set aside.
2. 2 Preheat the grill to medium-high.
3. 3 Blend ketchup with maple syrup, mustard, lemon juice, and garlic. Brush half the sauce all over chicken.
4. 4 Place chicken on the grill and turn heat down to medium. Grill, turning and basting twice with remaining sauce until bacon is almost crisp or until chicken is cooked through, about 15 minutes.
5. 5 Squeeze lemon wedges over chicken and sprinkle with chives. Remove toothpicks before serving.

By Heinz

Ingredients

• ✓ tomato ketchup
• olive oil
• celery
• onion
• garlic
• balsamic vinegar
• soy sauce
• ground turkey
• quinoa
• egg
• parsley
• sage
• black pepper
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add celery, onion, and garlic; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Set aside off heat.
3. 3 Combine ketchup, balsamic vinegar, and soy sauce in a small bowl.
4. 4 Combine turkey, quinoa, eggs, parsley, sage, black pepper, and salt in a large bowl; stir in celery mixture and ⅓ cup ketchup mixture until well combined.
5. 5 Divide and spread ⅓ cup ketchup mixture into bottom of two 9-inch square baking dishes. Form turkey mixture into meatballs with damp hands; pour remaining ⅓ cup ketchup mixture over meatballs.
6. 6 Bake in the preheated oven until meatballs are no longer pink in centers and ketchup mixture thickened, 15 to 20 minutes.

By mfbama

Ingredients

• ✓ tomato ketchup
• peanut
• parsley leaves
• coriander leaves
• green onion
• bean sprout
• fish sauce
• granulated sugar
• lime juice
• chicken broth
• vegetable broth
• gingerroot
• garlic
• shrimp
• red pepper
• hot pepper sauce
• ground chicken
• vegetable oil
• rice vermicelli noodle

Instructions

1. 1 Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
2. 2 Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
3. 3 Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
4. 4 Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.

By Heinz

Ingredients

• ✓ tomato ketchup
• vegetable oil
• onion
• sweet pepper
• salt
• pepper
• ground turkey
• garlic
• chili powder
• chili sauce
• flour tortilla
• cheddar cheese
• lettuce
• sour cream

Instructions

1. 1 Heat half the oil over medium-high heat. Add onions, peppers and half of the salt and pepper. Cook, stirring, for 5 minutes or until tender. Reserve.
2. 2 Add remaining oil to pan. Crumble in turkey, add garlic, chili powder and remaining salt and pepper. Saute until brown, about 5 minutes. Stir in half the chili sauce and all of the ketchup. Bring to a simmer.
3. 3 Serve meat and vegetable mixtures with tortillas and bowls of remaining chili sauce, cheese, lettuce and sour cream to make your own fajitas.

By Heinz

Ingredients

• ✓ tomato ketchup
• vegetable oil
• onion
• green pepper
• ground beef
• worcestershire sauce
• brown sugar
• salt
• pepper
• sandwich bun

Instructions

1. 1 Heat oil in a large frying pan set over medium-high heat. Saute onions and green pepper for 5 minutes.
2. 2 Add beef to the pan. Cook, stirring until browned, about 5 to 10 minutes. Drain off fat.
3. 3 Stir in ketchup, Worcestershire sauce, sugar, salt and pepper. Simmer over medium-low heat, stirring occasionally, for 10 minutes or until slightly thickened. Serve on sandwich buns.

By Heinz

Ingredients

• ✓ tomato ketchup
• white bread
• garlic
• water
• ground turkey
• red onion
• cranberry
• brie cheese
• rosemary
• salt
• pepper

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Combine the white bread, garlic, and boiling water in a mixing bowl; mash with a fork to combine. Add the turkey, red onion, cranberries, Brie, rosemary, ketchup, salt, and pepper; mix thoroughly with your hands. Shape the mixture into 6 patties.
3. 3 Cook under the preheated broiler until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ABS140

Ingredients

• ✓ tomato ketchup
• pork butt roast
• chili powder
• vegetable oil
• garlic
• pepper
• cumin
• coriander
• paprika
• allspice
• salt
• apple cider vinegar
• molasses
• mustard
• cornstarch
• soft roll

Instructions

1. 1 Remove and discard any string from pork roast; trim excess fat.
2. 2 Combine chili powder, oil, garlic, black pepper, cumin, coriander, paprika, allspice, and salt in a bowl; rub all over roast, working spice mixture into pork. Marinate in the refrigerator, 30 minutes to overnight.
3. 3 Transfer roast to a slow cooker. Combine ketchup, vinegar, molasses, and mustard; pour over roast. Cover slow cooker.
4. 4 Cook on Low until very tender, 8 to 10 hours.
5. 5 Transfer roast to a large bowl. Discard any visible fat. Separate pork into long strands, using two forks. Return shredded pork to the slow cooker; stir to combine with juices.
6. 6 Strain 1 ½ cups cooking liquid into a saucepan. Whisk in cornstarch; bring to a boil. Cook, stirring, until thickened and bubbling. Serve pork on soft rolls drizzled with sauce.

By Heinz

Ingredients

• ✓ tomato ketchup
• all-purpose flour
• baking powder
• cinnamon
• baking soda
• nutmeg
• ginger
• water
• red food coloring
• butter
• brown sugar
• egg
• cream cheese
• butter
• vanilla extract
• icing sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. 2 Make the cake: Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Mix ketchup, water, and food coloring together in a separate bowl.
3. 3 Beat butter in a large bowl with an electric mixer until smooth. Blend in sugar until creamy, then mix in eggs, one at a time, until incorporated. Add flour mixture in two batches on low speed, alternating with ketchup mixture, scraping down the bowl as needed, until well combined. Increase the speed to medium-high and beat for 1 minute. Divide batter evenly between the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans on a wire rack for 15 minutes, then run a table knife around the edges to loosen. Invert each layer carefully onto the wire rack. Let cool completely, about 15 more minutes.
5. 5 While the cake layers are cooling, make the frosting: Beat cream cheese, butter, and vanilla in a mixing bowl with an electric mixer on medium speed until smooth, about 2 minutes. Gradually mix in powdered sugar on low speed, scraping the bowl as needed, then beat on high speed until fluffy.
6. 6 Place one cooled cake layer onto a serving plate. Cover with frosting and spread to the edges. Place remaining cake layer on top. Frost the sides of the cake, then finish by frosting the top.

By Heinz