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Ingredients

• ✓ white sugar
• ✓ white sugar
• tomato
• watercress
• cooking oil
• black pepper
• salt
• lime
• red onion
• salt
• rice vinegar
• beef top sirloin
• hoisin sauce
• soy sauce
• sesame oil
• fish sauce
• oyster sauce
• garlic

Instructions

1. 1 Whisk garlic, oyster sauce, 1 1/2 tablespoons sugar, fish sauce, sesame oil, soy sauce, and hoisin sauce together in a bowl; add beef. Marinate beef in refrigerator for at least 1 hour.
2. 2 Whisk vinegar, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt together in a bowl until vinaigrette is smooth; add onion. Refrigerate for 10 minutes to pickle the onion.
3. 3 Whisk lime juice, 1/2 teaspoon salt, and black pepper together in a bowl until dipping sauce is smooth. Transfer dipping sauce to ramekins.
4. 4 Heat cooking oil in a wok or large skillet over high heat until oil starts to smoke; add beef. Cook in a single layer until beef is seared, about 2 minutes. Cook and stir (or "shake") until beef reaches desired doneness, 2 to 4 minutes.
5. 5 Spread watercress onto a serving plate and top with tomatoes. Drizzle vinaigrette over tomatoes and layer beef onto watercress; top with onion. Serve dipping sauce on the side.

By Buck

Ingredients

• ✓ white sugar
• parsley
• canola oil
• bread
• potato starch
• red wine
• black pepper
• salt
• thyme
• bay leaf
• red wine
• garlic
• onion
• mushroom
• olive oil
• water
• onion
• chicken

Instructions

1. 1 Cut wings from the chicken, cutting at the joints into 3 pieces. Cut the remaining chicken into 4 pieces, 2 breasts and 2 legs. Remove skin and bones from the breasts. Set breasts aside with the 4 meatier wing pieces.
2. 2 Pull of skin from the chicken legs and remove tips from the drumsticks. Cut down each side of the thigh bone and slide your knife under the bone to separate meat from it. Holding the thigh bone, cut all around the joint at the knee and pull out the bones. Add the legs to the breasts and wings.
3. 3 Combine pearl onions, water, 1 tablespoon olive oil, and sugar in a large saucepan; bring to a boil and cook until water is evaporated and onions begin to fry, 2 to 4 minutes. Continue cooking and stirring, shaking the pan occasionally, until onions are lightly browned and glazed on all sides, 5 to 7 minutes. Add mushrooms; cook and stir for 1 minute. Remove from heat and cover.
4. 4 Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat; add chicken wings and cook, stirring frequently, until lightly browned on all sides, 2 to 3 minutes. Add the legs; cook and stir until browned, 2 to 3 minutes per side. Add breasts; cook and stir until browned, 2 minutes per side. Transfer chicken pieces to a plate.
5. 5 Preheat oven to 400 degrees F (200 degrees C).
6. 6 Place onion in the same skillet used for the chicken; cook and stir for 1 minute. Add garlic; cook until fragrant, about 10 seconds. Add 1 1/2 cups red wine, bay leaves, thyme, salt, and pepper; bring to a boil. Return legs and wings to the skillet; cover and simmer gently for 5 minutes. Add chicken breasts and simmer gently until chicken is no longer pink in the center, about 6 minutes.
7. 7 Stir 2 tablespoons red wine and potato starch together in a bowl until dissolved; stir into chicken mixture until sauce is thickened, 2 to 3 minutes. Add pearl onions and mushrooms with their juices; keep warm.
8. 8 Cut each slice of bread diagonally in half to form 2 triangles. Trim each triangle into a heart shape. Spread canola oil onto a baking sheet and press bread hearts into the oil so they are moistened on both sides.
9. 9 Bake in the preheated oven until croutons are browned, 8 to 10 minutes.
10. 10 Dip the tip of each crouton into the sauce; press into parsley until coated.
11. 11 Cut chicken breasts and legs in half. Serve 1 breast piece, 1 drumstick or thigh, and 1 wing per person with 2 croutons and spoonfuls of sauce and vegetables. Sprinkle remaining parsley over chicken.

By Jacques Pepin

Ingredients

• ✓ white sugar
• baking powder
• vanilla extract
• butter
• egg
• all-purpose flour
• milk
• parsley
• sherry
• sour cream
• black pepper
• salt
• chicken bouillon
• milk
• all-purpose flour
• onion
• mushroom
• chicken breast
• canola oil
• butter

Instructions

1. 1 Make filling: Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken in hot butter-oil mixture until no longer pink in the center, about 5 minutes. Transfer to a plate.
2. 2 Melt remaining 4 tablespoons butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in flour and cook for 2 minutes. Reduce heat to low. Add milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry until sauce is smooth.
3. 3 Scoop 1 cup sauce into a small bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
4. 4 Make crêpes: Beat together milk, flour, egg, melted butter, sugar, vanilla, and baking powder in a large bowl until well combined.
5. 5 Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the hot skillet, swirling to spread evenly. Cook crêpe until golden brown, about 30 seconds per side. Transfer crêpe to a plate. Repeat with remaining batter, separating crêpes with waxed paper and covering to keep warm.
6. 6 Scoop 1/4 cup chicken mixture onto each crêpe and roll up. Spoon reserved 1 cup sauce over filled crêpes. Garnish with remaining 1 teaspoon parsley.

By Susan

Ingredients

• ✓ white sugar
• corn

Instructions

1. 1 Pour the corn and liquid into a medium saucepan, and stir in sugar. Bring to a boil, then cook over medium heat so that the mixture is only simmering, not boiling. Simmer, stirring often, until the liquid has dried up, and corn is coated, about 20 to 30 minutes. Be patient and don't let it get too hot, or the corn will have a harder texture. Serve this right away and enjoy!

By Leila

Ingredients

• ✓ white sugar
• lemon juice
• corn

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice until sugar is dissolved.
3. 3 Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let corn cook in the hot water until tender, about 10 minutes.
4. 4 Serve and enjoy!

By heatherjane

Ingredients

• ✓ white sugar
• walnut
• water

Instructions

1. 1 Lightly grease a baking sheet. In a 1 quart glass measure, combine walnut halves, sugar, and water. Cook in microwave oven on high setting for 8 to 8 1/2 minutes, or until sugar has caramelized. Stir several times during cooking. Pour out onto prepared baking sheet, and separate into pieces. Let cool completely. store in an airtight container.

By Sharon Sisson

Ingredients

• ✓ white sugar
• sweet potato
• butter

Instructions

1. 1 Preheat the oven's broiler. Line a 10x15-inch cookie sheet with aluminum foil.
2. 2 Cook sweet potatoes in the microwave until done, about 4 minutes per potato. When potatoes are cool, peel, cut in half lengthwise, and slice into 1/4-inch slices.
3. 3 Place potato slices in a single layer on the prepared cookie sheet. Slice butter into about 1/8-inch pats and place all over sweet potatoes. Sprinkle sugar over potatoes and butter. Place under broiler until golden and bubbly, about 5 to 8 minutes.

By Maria Watson

Ingredients

• ✓ white sugar
• corn
• water
• salt

Instructions

1. 1 Slice corn from the cob into a large skillet, leaving about a third of the kernel still on the cob. Using the back of the knife, scrape all of the juice and remaining kernels into the skillet. Stir in water, sugar, and salt and cook over medium high heat until sugar has dissolved, about 10 minutes. Allow to cool to room temperature before serving.

By Nathan

Ingredients

• ✓ white sugar
• water
• active dry yeast
• all-purpose flour
• salt
• lard

Instructions

1. 1 Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
2. 2 Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
3. 3 Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
4. 4 Preheat an oven to 325 degrees F (165 degrees C).
5. 5 Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.

By Dotty Snyder Grohman

Ingredients

• ✓ white sugar
• water
• salt
• pork shoulder
• brown sugar

Instructions

1. 1 Combine 4 cups water, sugar, and salt in a 7- to 9-quart Dutch oven. Add pork shoulder, skin-side up. The meat should be just about covered by water but if not, add a little more. Cover and put in the refrigerator for 24 hours.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Remove the Dutch oven from the refrigerator and drain and discard brine.
3. 3 Cover and cook in the preheated oven, drizzling juices from the bottom of the pot over the roast with a baster to keep it moist every 45 minutes, 5 to 7 hours. Coat top of roast with brown sugar, use juices to wet brown sugar, and continue to cook until meat is tender and soft, about 1 hour longer.
4. 4 Transfer roast to a cutting board, remove shoulder bone, and shred meat. Return shredded meat to the Dutch oven and mix with juices. Serve.

By Adrock318

Ingredients

• ✓ white sugar
• ✓ white sugar
• butter
• prune
• lemon juice
• vanilla extract
• egg white
• cream of tartar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Butter and sugar a 2-quart baking dish.
2. 2 Combine prunes and 1/3 cup water in a medium saucepan over medium heat; bring to a simmer and cook until soft, about 5 minutes. Drain.
3. 3 Purée prunes in a blender, then transfer back to the saucepan. Add 1/3 cup sugar and heat until sugar dissolves. Remove from the heat and stir in lemon juice and vanilla.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and continue to beat until stiff peaks form. Fold in prune purée. Pour mixture into the prepared baking dish.
5. 5 Bake in the preheated oven until nicely browned on top, 15 to 20 minutes. Cool to room temperature, then chill for at least 2 hours before serving.

By meade_36yahoocom

Ingredients

• ✓ white sugar
• self-rising flour
• shortening
• buttermilk

Instructions

1. 1 Sift together flour and sugar in a large bowl. Cut in shortening until mixture resembles a fine crumb or cornmeal texture. Stir in buttermilk with a fork until a soft dough forms.
2. 2 Turn dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate for 8 hours to overnight.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Working on a floured surface, roll or pat dough out to 1-inch thickness. Cut into rounds with a 2-inch biscuit cutter or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet and allow to rest a few minutes.
5. 5 Bake in the preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

By LAGIRL

Ingredients

• ✓ white sugar
• rice vinegar
• salt
• lemon

Instructions

1. 1 Stir together rice vinegar, sugar, salt, and lemon juice in a saucepan over low heat until sugar and salt dissolve; do not boil.
2. 2 Remove from heat and allow to cool completely. Store in the refrigerator.

By TheEatertainmentcom

Ingredients

• ✓ white sugar
• vegetable oil
• soy sauce
• green onion
• garlic
• round steak
• sesame seed

Instructions

1. 1 Mix together sugar, oil, soy sauce, green onions, and garlic in a large bowl; set marinade aside.
2. 2 Cut steak into strips and add to marinade; stir to coat. Cover the bowl and place in the refrigerator, 30 minutes to overnight.
3. 3 Cook steak with marinade in a wok or frying pan over medium-high heat, stirring occasionally, until browned, about 5 minutes. Add sesame seeds; cook for 2 more minutes.

By LMEC623

Ingredients

• ✓ white sugar
• baby carrot
• butter
• water
• salt
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange carrots in an 8-inch square pan. Combine sugar, butter, boiling water, salt, and cinnamon in a bowl; pour over carrots. Cover pan with aluminum foil.
3. 3 Bake in preheated oven until carrots are tender, about 1 1/2 hours.

By Monica

Ingredients

• ✓ white sugar
• bread flour
• salt
• vegetable oil
• active dry yeast
• water

Instructions

1. 1 Mix 3-1/2 cups of the flour, the sugar, salt, oil, and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
2. 2 Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 45 to 50 minutes or until double. (Dough is ready if indentation remains when touched.) If you don't have a warm, draft-free place, I find it works well to place covered bowl on a rack in the oven above a pan of warm water.
3. 3 Grease 2 loaf pans, 9x5x3 or 8-1/2x4-1/2x2-1/2 inches. Punch down dough and divide in half. Shape each half into loaf, place in pans. Brush loaves lightly with margarine if desired. Cover and let rise in warm place 35 to 40 minutes or until double.
4. 4 Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 425 degrees F (220 degrees C). Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Brush loaves with margarine if desired. Cool on wire rack.

By Stephanie

Ingredients

• ✓ white sugar
• all-purpose flour
• thyme
• black pepper
• salt
• chicken wing

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease 1 to 2 baking sheets.
2. 2 Whisk flour, sugar, thyme, pepper, and salt together in a large bowl. Add wings and toss until evenly coated.
3. 3 Spread chicken wings out in a single layer on the prepared baking sheets.
4. 4 Roast chicken wings until golden brown and no longer pink in the centers, 15 to 20 minutes, turning once after 10 minutes.

By GREENWOS

Ingredients

• ✓ white sugar
• boiling onion
• butter
• water
• almond

Instructions

1. 1 Place onions in a large saucepan with enough water to cover by 1 inch. Bring to boil; cook until onions are tender, 20 to 25 minutes. Drain; slip off skins.
2. 2 Melt butter and sugar in a deep skillet over medium heat. Stir in water and skinned onions. Cook, stirring, until onions begin to color, about 10 minutes.
3. 3 Sprinkle the almonds into the skillet. Cook and stir until onions are golden and almonds are lightly toasted, 4 to 5 additional minutes.

By DECAFinNW

Ingredients

• ✓ white sugar
• ground beef
• green bean
• water
• soy sauce

Instructions

1. 1 Cook ground beef in a large skillet over medium heat until evenly brown; drain excess fat.
2. 2 Stir in green beans and about 1 cup water. Cover, and cook until beans are tender, 15 to 20 minutes.
3. 3 Season with sugar and soy sauce, and cook uncovered for 5 minutes.

By April Hilton

Ingredients

• ✓ white sugar
• butter
• corn kernel
• cream cheese
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
3. 3 Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
4. 4 Bake in the preheated oven 20 to 30 minutes, until lightly browned.

By DAS

Ingredients

• ✓ white sugar
• cabbage
• salt
• nutmeg
• heavy cream
• bread crumb

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place cabbage in a 2 quart casserole dish. Sprinkle with sugar, salt and nutmeg. Pour cream over cabbage and top with bread crumbs.
3. 3 Bake in preheated oven for 1 hour.

By Sara

Ingredients

• ✓ white sugar
• milk
• all-purpose flour
• salt
• butter
• active dry yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
2. 2 Select Basic or White Bread setting, and press Start. When done, place on wire rack for at least 10 minutes before slicing.

By Lisa

Ingredients

• ✓ white sugar
• self-rising flour
• beer
• cheddar cheese
• green chile pepper
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. 2 In a large bowl, stir together flour, sugar, beer, cheese and chilies. Spoon batter into prepared loaf pan; spread batter to evenly fill pan. Pour melted butter on top of loaf.
3. 3 Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of loaf comes out clean.

By Judi Teasdale

Ingredients

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

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Combine flour, baking powder, sugar, and salt together in a bowl. Cut butter into flour mixture using a fork, your hands, or a pastry blender until mixture resembles coarse crumbs. Mix buttermilk into flour mixture until dough starts to stick together.
3. 3 Turn dough onto a floured work surface and shape into a 1/2-inch thick circle. Cut dough into 4 wedges and then into 8 wedges using a sharp knife. Arrange wedges on the prepared baking sheet.
4. 4 Bake in the preheated oven until biscones are lightly browned, about 20 minutes.

By Hazel1014

Ingredients

• ✓ white sugar
• parsnip
• butter
• teriyaki sauce

Instructions

1. 1 Place parsnips in a large pot and cover with water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 15 minutes. Drain; cool slightly. Cut parsnips into 2 1/2-inch sticks.
2. 2 Melt butter in a skillet over medium heat. Stir in sugar and parsnips; toss to coat. Add teriyaki sauce; cook and stir until sauce is absorbed, about 5 minutes.

By Lett101

Ingredients

• ✓ white sugar
• turnip
• water
• chicken bouillon
• butter

Instructions

1. 1 Place turnips, water, and bouillon into a large skillet over medium heat; simmer until water has evaporated and turnips are tender, about 15 minutes.
2. 2 Stir butter into turnips until melted, then sprinkle with sugar. Gently simmer, stirring occasionally, until butter and sugar cook into a brown, sticky coating on turnips, about 10 minutes. Serve hot.

By Lynn Pennec

Ingredients

• ✓ white sugar
• soy sauce
• water
• ginger
• garlic
• cinnamon
• black pepper
• chicken drumette

Instructions

1. 1 Combine sugar, soy sauce, and water in an 8-quart pot; stir until sugar is dissolved. Turn heat to medium-high; add ginger, garlic, cinnamon, and black pepper and stir.
2. 2 Bring mixture to a boil and add chicken drumettes. Once mixture begins to boil again, reduce heat to medium-low, and partially cover pot with a lid tilted to allow steam to escape. Simmer until chicken is no longer pink in the center and teriyaki sauce is thickened, at least 1 hour.

By Grosmcsrs

Ingredients

• ✓ white sugar
• soy sauce
• sesame oil
• filet mignon
• white wine
• green onion

Instructions

1. 1 Combine soy sauce, sugar, and sesame oil in a shallow dish to make the marinade. Add meat, and refrigerate for 4 hours.
2. 2 Place a large skillet over medium high heat, and cook meat until done.
3. 3 Pour the marinade into a medium saucepan, and place over medium high heat. Bring to a boil, and cook for 5 minutes. Add cooked meat, green onions, and wine to the boiling marinade. Transfer the entire contents of the saucepan to a large bowl, and serve hot.

By Tali

Ingredients

• ✓ white sugar
• rice milk
• canola oil
• salt
• spelt flour
• yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

By Beth

Ingredients

• ✓ white sugar
• butter
• pumpkin
• maple syrup
• ginger
• cinnamon

Instructions

1. 1 Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

By Rachel