Type what you have

Ingredients

• ✓ white sugar
• red cabbage
• water
• white vinegar
• salt

Instructions

1. 1 Place cabbage in a large saucepan. Add water, sugar, vinegar, and salt; stir. Bring to a boil, then cover and simmer over medium heat for 1 hour. Serve immediately or chill and reheat later.

By LILLELI

Ingredients

• ✓ white sugar
• bacon
• green bean
• onion
• white vinegar

Instructions

1. 1 Fry the bacon in a large deep skillet over medium-high heat until browned. Remove bacon, and set aside while reserving the grease in the pan. Stir the sugar, vinegar and onion into the bacon grease, and reduce the heat to medium. Add the beans, cover, and simmer for 20 minutes or until the beans have reached your desired doneness. Crumble the bacon over the top before serving.

By ODIEZMA

Ingredients

• ✓ white sugar
• bacon
• sauerkraut
• salt
• pepper

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
2. 2 In a medium saucepan heat sauerkraut with a little water over medium heat. Stir in crumbled bacon, sugar and 3 to 4 tablespoons of bacon drippings. Cook for 20 minutes, or until heated through. Season with salt and pepper to taste.

By ANITA G

Ingredients

• ✓ white sugar
• allspice
• salt
• black pepper
• pork rib
• butter
• beef broth

Instructions

1. 1 Mix together sugar, allspice, salt, and pepper in a small bowl until well combined. Sprinkle mixture over each rib.
2. 2 Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in hot butter.
3. 3 Pour in beef broth, cover, and reduce heat to low. Simmer until ribs are fork tender, about 1 hour and 30 minutes. Do not remove the lid from the skillet during cooking.

By ppj1949

Ingredients

• ✓ white sugar
• all-purpose flour
• baking soda
• raisin
• egg
• buttermilk
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a cast iron skillet.
2. 2 In a medium bowl, mix together the flour, baking soda and sugar. Toss the raisins with the flour mixture until coated. Make a well in the center and add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are absorbed. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan.
3. 3 Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

By Nancy

Ingredients

• ✓ white sugar
• ground beef
• turkey sausage
• bacon
• tomato sauce
• tomato
• spaghettini

Instructions

1. 1 In a skillet over medium heat, brown the ground beef until no pink shows; drain and remove from skillet. Brown Sausage in skillet until cooked through; drain.
2. 2 Combine in skillet with sausage: browned beef, bacon, tomato sauce, tomatoes and sugar. Simmer 45 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Add spaghettini pasta and cook for 8 to 10 minutes or until al dente; drain.
4. 4 Preheat oven to 300 degrees F (150 degrees C).
5. 5 Mix cooked spaghettini with tomato-meat mixture. Pour in casserole dish and bake for 30 minutes.

By Sara

Ingredients

• ✓ white sugar
• milk
• egg
• margarine
• salt
• bread flour
• active dry yeast

Instructions

1. 1 Add ingredients in order suggested by your manufacturer.
2. 2 Select "sweet bread" setting.

By Jennifer Houde

Ingredients

• ✓ white sugar
• celery root
• water
• salt
• onion
• white vinegar
• rapeseed oil

Instructions

1. 1 Combine celeriac pieces, water, and 1 tablespoon salt in a saucepan, bring to a boil and cook until celeriac is soft, 15 to 20 minutes. Drain, reserving cooking liquid, and set aside to cool, about 1 hour. Cube celeriac and place in a bowl with onion.
2. 2 Stir together cooled cooking liquid, vinegar, and sugar. Pour over celeriac and onion. Add oil and mix well. Season with salt.

By Lydia68

Ingredients

• ✓ white sugar
• butter
• cabbage
• onion
• farfalle pasta
• water
• ham

Instructions

1. 1 Melt butter in a large skillet over medium-low heat; cook and stir cabbage and onion until very tender, about 30 minutes.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook pasta until tender but still slightly firm, about 12 minutes. Drain well and set aside.
3. 3 Stir water and cooked ham into cabbage mixture; heat through. Thoroughly mix in sugar.
4. 4 Gently stir bow tie pasta into the ham and cabbage and heat through.

By Debbie

Ingredients

• ✓ white sugar
• ✓ white sugar
• carrot
• turnip
• all-purpose flour
• butter
• salt
• milk
• egg
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Place carrot and turnip cubes into a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry 1 to 2 minutes.
3. 3 Return carrot and turnip cubes to the pot. Add flour, ¼ cup sugar, butter, and salt; mash well.
4. 4 Whisk milk and eggs together in a bowl; stir into mashed carrot-turnip mixture until combined. Transfer to the prepared dish. Combine remaining 2 tablespoons sugar and cinnamon in a small bowl; sprinkle over casserole.
5. 5 Bake in the preheated oven until casserole is slightly firmed and top has begun to turn golden brown, about 45 minutes.

By Tira N Gilchrest

Ingredients

• ✓ white sugar
• all-purpose flour
• salt
• egg white
• milk
• egg yolk
• vegetable oil
• vanilla extract
• butter

Instructions

1. 1 Sift together flour, sugar, and salt in a bowl.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
3. 3 Mix milk, egg yolks, oil, and vanilla extract in a large bowl. Whisk in flour mixture until well combined. Fold in egg whites with a spatula.
4. 4 Heat a small piece of butter in a skillet and pour a small amount of batter into the skillet. Turn skillet so batter covers the bottom of the skillet. Cook until lightly browned on one side, 2 to 3 minutes. Flip pancake over and cook on the other side for 1 to 2 minutes more. Repeat with remaining batter, always melting a new small piece of butter in the skillet first.

By ADOWNING

Ingredients

• ✓ white sugar
• all-purpose flour
• baking powder
• baking soda
• salt
• raisin
• caraway seed
• egg
• buttermilk
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cast iron skillet or a 9-inch round baking or cake pan.
2. 2 Combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds in a large bowl.
3. 3 Blend eggs, buttermilk and sour cream together in a small bowl; stir into flour mixture until flour is just moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x¾ inch deep slit in the top of the bread. Dust with reserved flour.
4. 4 Bake in the preheated oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

By Penguin Lady

Ingredients

• ✓ white sugar
• all-purpose flour
• caraway seed
• baking powder
• salt
• baking soda
• egg
• sour cream
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2. 2 Combine flour, sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl. In another large bowl, whisk the eggs with the sour cream together.
3. 3 Gently stir sour cream mixture into flour mixture until dough comes together. Fold in raisins. Spoon dough into the prepared springform pan.
4. 4 Bake until golden brown, 40 to 45 minutes. A toothpick inserted into the center should come out clean. Cool bread in the pan for 10 minutes before removing. Cut into wedges and serve warm.

By Marisa C

Ingredients

• ✓ white sugar
• white asparagus
• butter
• salt
• salmon
• corn oil
• parsley
• parmesan cheese
• black pepper

Instructions

1. 1 Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife.
2. 2 Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add butter, sugar, and salt. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
3. 3 Divide smoked salmon between 2 serving plates. Place asparagus spears on top.
4. 4 Warm oil and parsley in a small saucepan over low heat until fragrant, about 5 minutes.
5. 5 Drizzle oil over asparagus. Grate Parmesan cheese on top using a cheese grater or shave into strips using a vegetable peeler. Season with pepper.

By Leckerschmecker

Ingredients

• ✓ white sugar
• active dry yeast
• water
• milk
• salt
• molasses
• butter
• rye flour
• bread flour

Instructions

1. 1 Dissolve yeast in warm water.
2. 2 In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
3. 3 Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
4. 4 Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
5. 5 Cover dough and let rise 1 to 1 1/2 hours or until double.
6. 6 Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
7. 7 Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

By MARBALET

Ingredients

• ✓ white sugar
• bacon
• cabbage
• all-purpose flour
• caraway seed
• salt
• pepper
• white vinegar

Instructions

1. 1 Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
2. 2 Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.

By Finn Roed

Ingredients

• ✓ white sugar
• egg
• buttermilk
• butter
• all-purpose flour
• salt
• baking soda
• cardamom
• vegetable shortening

Instructions

1. 1 Preheat an electric aebleskiver pan, according to the manufacturer's directions.
2. 2 Beat together eggs, buttermilk, and butter in a mixing bowl until smooth. Gradually whisk flour, salt, sugar, baking soda, and cardamom into egg mixture until evenly blended and smooth.
3. 3 Spoon 1 tablespoon of shortening into each cup of the preheated aebleskive pan, and allow oil to heat. Pour batter into each cup until 3/4 full. Allow batter to cook in the bottom of the cup, 3 to 4 minutes or until golden brown. Then use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until batter is fully cooked into a golden brown ball. Drain on paper towels.

By Luanne

Ingredients

• ✓ white sugar
• buttermilk
• butter
• raisin
• all-purpose flour
• baking powder
• baking soda
• salt
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
2. 2 Spoon 1 tablespoon buttermilk into a small bowl; pour remaining buttermilk into a medium bowl.
3. 3 Stir 1 tablespoon melted butter into buttermilk in the small bowl until combined. Stir golden raisins into buttermilk in the medium bowl. Let both bowls sit until needed.
4. 4 Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and pour in remaining melted butter; stir until mixture resembles coarse crumbs. Add egg and mix until thoroughly combined.
5. 5 Add buttermilk-raisin mixture to flour mixture; shape into a ball. Transfer dough to the prepared pie dish and lightly pat around the edges so the top is slightly domed. Slice the top in a 1/4-inch deep crisscross with a sharp knife. Brush buttermilk-butter mixture over loaf until thoroughly coated, getting mixture into all crevices.
6. 6 Bake in the preheated oven until loaf is golden brown and a toothpick inserted into the center comes out clean, 55 minutes to 1 hour.

By Katie O'

Ingredients

• ✓ white sugar
• ✓ white sugar
• poppy seed
• milk
• butter
• lemon juice
• water
• active dry yeast
• all-purpose flour
• salt
• butter
• egg

Instructions

1. 1 Make the filling: Place poppy seeds into a food processor; process until seeds are ground, about 1 minute.
2. 2 Mix poppy seeds, 3/4 cup sugar, hot milk, 1 tablespoon melted butter, and lemon juice together in a bowl until combined; cover and refrigerate while making bread. The filling will set up and thicken as it chills.
3. 3 Make the bread: Pour warm water into a small bowl; add sugar and sprinkle yeast on top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
4. 4 Whisk flour and salt together in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add yeast mixture and egg yolk; stir to make a soft dough.
5. 5 Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time. Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
6. 6 Spread half of the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down. Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
7. 7 Line a baking sheet with parchment paper; place filled loaves seam-side down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
8. 8 Preheat the oven to 350 degrees F (175 degrees C). Beat egg white in a bowl until frothy; brush loaves with beaten egg white.
9. 9 Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove loaves from the oven and cover with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

By Linda

Ingredients

• ✓ white sugar
• potato
• bacon
• onion
• white wine vinegar
• kosher salt
• black pepper
• cayenne pepper
• parsley

Instructions

1. 1 Preheat an outdoor grill to 375 degrees F (190 degrees C) and lightly oil the grate.
2. 2 Arrange potatoes on grill grate; grill, flipping occasionally, until barely just tender when poked with a skewer, about 15 minutes. Let sit until cool enough to handle.
3. 3 Cook bacon in a skillet over medium heat until grease becomes foamy, about 5 minutes. Remove half the bacon with a slotted spoon; drain on paper towels and reserve for topping. Add onion to remaining bacon in the skillet; cook until translucent, about 5 minutes more.
4. 4 Meanwhile, peel potatoes. Cut into quarters, then into 1/2-inch slices. Place in a bowl.
5. 5 Stir vinegar, sugar, salt, black pepper, and cayenne into bacon-onion mixture. Increase heat to medium-high; bring to a boil. Stir and remove dressing from heat.
6. 6 Pour dressing over potatoes; toss to combine. Let sit for 5 minutes. Stir again; add parsley and top with reserved bacon. Enjoy warm.

By John Mitzewich

Ingredients

• ✓ white sugar
• waxy potato
• onion
• vegetable broth
• white vinegar
• vegetable oil
• salt
• black pepper
• chive

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion.
2. 2 Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.

By Barbara Sauermann

Ingredients

• ✓ white sugar
• water
• salt
• dill
• shrimp
• vegetable oil
• white wine vinegar
• dill
• salt
• pepper

Instructions

1. 1 Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
2. 2 Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.

By WOLSELEY

Ingredients

• ✓ white sugar
• red potato
• cooking oil
• ham
• onion
• white vinegar
• mustard
• chive
• salt
• pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 20 minutes. Drain, transfer to a large bowl, and cool slightly.
2. 2 Meanwhile, heat a large skillet over medium heat; add oil. Add sliced ham; cook until lightly browned with crispy, golden edges, about 5 minutes.
3. 3 Fold ham, onion, vinegar, mustard, sugar, and chives into potatoes; season with salt and black pepper.

By Farmland

Ingredients

• ✓ white sugar
• chicken stock
• chestnut
• onion
• parsley
• clove
• bay leaf
• heavy cream
• salt
• black pepper

Instructions

1. 1 To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
2. 2 In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
3. 3 Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.

By Carla A

Ingredients

• ✓ white sugar
• cabbage
• carrot
• beet
• garlic
• water
• salt
• black pepper
• vinegar
• vegetable oil

Instructions

1. 1 Combine cabbage, carrots, beet, and garlic in a large glass bowl.
2. 2 Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
3. 3 Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
4. 4 Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.

By Lenam

Ingredients

• ✓ white sugar
• sauerkraut
• bacon drippings
• onion
• beef broth
• clove
• bay leaf
• juniper berry
• caraway seed
• salt

Instructions

1. 1 Place the sauerkraut, bacon drippings, and onion into a slow cooker. Pour in the beef broth, then season with cloves, bay leaf, juniper berries, caraway seed, salt, and sugar. Stir to combine.
2. 2 Cook on Low 8 hours.

By lutzflcat

Ingredients

• ✓ white sugar
• olive oil
• onion
• garlic
• potato
• green bell pepper
• red bell pepper
• zucchini
• tomato
• salt
• black pepper

Instructions

1. 1 Heat oil in a frying pan over medium heat. Add onions and garlic and cook, stirring occasionally, for 3 minutes. Add potato and bell peppers, increase heat to medium-high, and cook, stirring occasionally, for 5 minutes. Add zucchini; cook and stir for 5 minutes more.
2. 2 Add tomatoes, stirring well to combine the mixture together. Cover and simmer until the mixture has softened, about 15 minutes. Add sugar and season with salt and pepper to taste.
3. 3 Increase heat and cook, stirring continually, to allow the mixture to thicken to desired consistency.

By Allrecipes Member

Ingredients

• ✓ white sugar
• brown sugar
• all-purpose flour
• cinnamon
• butter
• pecan
• all-purpose flour
• baking powder
• salt
• vegetable shortening
• egg
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside.
3. 3 Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients.
4. 4 Spread 1/4 of batter into each of the prepared cakes pan and spread 1/4 of streusel filling over each. Repeat once more, spreading layers evenly.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

By patriciafulda

Ingredients

• ✓ white sugar
• white asparagus
• salt
• white pepper
• hazelnut
• butter
• all-purpose flour
• vegetable stock
• milk
• lemon juice
• nutmeg
• heavy cream
• egg yolk

Instructions

1. 1 Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.
2. 2 Place asparagus in a large, wide pan; pour in enough lightly salted water to just cover. Bring to a boil; reduce heat and simmer gently until spears are tender and can be easily pierced with a sharp knife, 15 to 25 minutes depending on the thickness. Drain well.
3. 3 Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.
4. 4 Melt butter in a saucepan over medium heat. Stir in flour until a paste forms, about 2 minutes. Add hot vegetable stock and hot milk a little a time, whisking continuously until sauce is thick and smooth, about 4 minutes.
5. 5 Stir hazelnuts, lemon juice, sugar, and nutmeg into the sauce. Season with salt and white pepper. Simmer gently over low heat, stirring frequently, for 5 minutes.
6. 6 Whisk heavy cream and egg yolk together in a small bowl until smooth; whisk into the sauce. Simmer until heated through, but not boiling, about 2 minutes. Serve the sauce with the cooked asparagus.

By gela

Ingredients

• ✓ white sugar
• chicken thigh
• lemon
• olive oil
• onion
• garlic
• white wine
• tomato
• cinnamon
• clove
• allspice
• salt
• black pepper

Instructions

1. 1 Rub chicken pieces with lemon. Heat olive oil in a large Dutch oven or lidded skillet. Add onion and garlic; cook until softened, about 5 minutes. Add chicken pieces and cook until browned on all sides, 5 to 10 minutes.
2. 2 Pour wine over the chicken. Add tomatoes with their juice, cinnamon, cloves, allspice, sugar, salt, and pepper; bring to a boil. Cover the Dutch oven and simmer until chicken is tender, 45 minutes to 1 hour.

By katerina