Type what you have

Ingredients

• ✓ sugar
• chuck roast
• olive oil
• onion
• tomato paste
• red wine
• red wine vinegar
• garlic
• pickling spice
• bay leaf
• cinnamon stick
• rosemary
• salt
• pepper

Instructions

1. 1 In a large soup pot, cook beef in oil until beef is browned. Remove beef, and set aside. Mix sugar into the drippings, add onions, and cook until golden. Remove onions from pan.
2. 2 Return beef to the pot, and place onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.

By Kathy Bezemes Walstrom

Ingredients

• ✓ sugar
• olive oil
• onion
• garlic
• green bell pepper
• dill
• salt
• allspice
• black pepper
• rice
• ground lamb
• feta cheese
• tomato sauce
• water
• lemon juice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
3. 3 Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
4. 4 In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
5. 5 Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
6. 6 Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).

By Taseia

Ingredients

• ✓ sugar
• butter
• olive oil
• beef stew meat
• onion
• garlic
• red wine
• cinnamon
• salt
• pepper
• nutmeg
• orange zest
• tomato
• water
• olive oil
• pearl onion

Instructions

1. 1 Heat 1/2 of the butter and 1/2 of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown 1/2 of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef.
2. 2 Season the beef with salt, pepper, cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour.
3. 3 Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes.
4. 4 Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.

By Lolly B

Ingredients

• ✓ sugar
• black pepper
• salt
• raisin
• curry powder
• saffron
• white wine
• tomato
• garlic
• onion
• shallot
• olive oil
• butter
• chicken
• pepper
• salt
• all-purpose flour

Instructions

1. 1 Season flour with salt and pepper; coat chicken pieces with seasoned flour.
2. 2 Heat butter and olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.
3. 3 Stir in shallots, onions, and garlic; cook until soft, about 3 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in saffron, curry powder, sugar, raisins, and salt and pepper. Cover, and cook over medium heat for 12 to 15 minutes.

By librarylady

Ingredients

• ✓ sugar
• parsley
• feta cheese
• greek seasoning
• red snapper fillet
• olive oil
• black pepper
• salt
• garlic
• caper
• green onion
• lemon juice
• kalamata olive
• olive oil
• yellow onion
• tomato
• green bell pepper

Instructions

1. 1 Combine green bell pepper, tomato, onion, olive oil, olives, lemon juice, green onion, capers, garlic, sugar, salt, and pepper in a heavy pan over medium-high heat. Saute until all ingredients are slightly wilted, 5 to 10 minutes. Remove from heat and keep warm.
2. 2 Heat olive oil in a heavy pan over medium heat. Add snapper fillets to hot oil. Sprinkle Greek seasoning on top and cook for 2 to 3 minutes. Turn fish over and cook on the other side for 2 more minutes. Turn fish back to the original side and finish cooking until fish is tender and flakes easily with a fork, another 1 to 2 minutes.
3. 3 Pour still-hot Athenian sauce over fish just before serving. Sprinkle about 2 ounces feta cheese and 1 tablespoon of parsley over each portion.

By Will McIntyre

Ingredients

• ✓ sugar
• beef broth
• rosemary
• bay leaf
• oregano
• clove
• allspice
• cinnamon
• white wine
• red wine vinegar
• tomato paste
• kosher salt
• garlic
• onion
• shallot
• olive oil
• salt
• black pepper
• beef chuck roast

Instructions

1. 1 Gather all ingredients.
2. 2 Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
3. 3 Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
4. 4 Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
5. 5 Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
6. 6 Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes.
7. 7 Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
8. 8 Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
9. 9 Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred.
10. 10 The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
11. 11 Taste and adjust seasonings before serving.
12. 12 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ sugar
• olive oil
• butter
• parmesan cheese
• water
• olive oil
• salt
• semolina flour
• all-purpose flour
• black pepper
• salt
• olive oil
• milk
• spearmint
• dill
• parsley
• feta cheese
• green onion
• leek
• spinach
• egg

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 9x9 inch baking dish.
2. 2 Beat the eggs in a mixing bowl, then stir in the spinach, leeks, green onions, feta cheese, parsley, dill, spearmint, sugar, milk, and 3/4 cup of olive oil until evenly mixed. Season to taste with salt and pepper; set aside. Whisk together the all-purpose flour, semolina flour, and 1 pinch of salt in a mixing bowl. Stir in 1/4 cup of olive oil and the water until no lumps remain. Pour 2/3 of the batter into the prepared 9x9 inch pan, and spread out evenly. Spoon the spinach filling over the batter, then spoon the remaining batter overtop. Sprinkle with the Parmesan cheese, butter pieces, and 2 tablespoons of olive oil.
3. 3 Bake in the preheated oven until the bottom crust and top has firmed and nicely browned, about 1 hour.

By Gracey

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

Ingredients

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

Instructions

1. 1 Drain pineapple, reserving 3 tablespoons juice.
2. 2 Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

By Tracee Scott

Ingredients

• ✓ sugar
• pineapple
• water
• cranberry

Instructions

1. 1 Drain juice from pineapple into a measuring cup. Fill the measuring cup with enough water to equal 1 cup liquid total.
2. 2 Stir pineapple juice mixture and sugar together in a saucepan; bring to a boil, stirring constantly. Add cranberries and return to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
3. 3 Mix pineapple chunks into cranberry mixture. Cool to room temperature before serving.

By Summer Jeremy Womack

Ingredients

• ✓ sugar
• bacon
• collard green
• onion
• garlic

Instructions

1. 1 Place bacon in a large, deep pot; cook and stir over medium-high heat until evenly browned, about 10 minutes. Cook and stir collard greens, onion, garlic, and sugar into the cooked bacon. Cover pot and let mixture steam until collard greens are wilted, 3 to 4 minutes. Remove cover, raise heat to high, and cook until liquid is evaporated, about 5 minutes.

By Kim

Ingredients

• ✓ sugar
• butter
• egg
• pineapple
• bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat sugar and butter together in a medium bowl; beat in eggs. Add pineapple and bread crumbs; transfer mixture to a 10-inch pie plate or baking dish.
3. 3 Bake in the preheated oven until brown, 45 to 60 minutes.

By Betty Harvey

Ingredients

• ✓ sugar
• soy sauce
• water
• vegetable oil
• garlic
• shrimp

Instructions

1. 1 Stir together soy sauce, water, and sugar in a small bowl.
2. 2 Heat oil in a large skillet over medium heat and cook garlic until lightly browned. Add shrimp in one layer and pour soy sauce mixture on top. Cook until shrimp are pink, 2 to 3 minutes per side.

By Nora

Ingredients

• ✓ sugar
• milk
• vanilla extract
• cinnamon stick
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine milk, sugar, vanilla extract, and cinnamon sticks in a small saucepan over medium heat. Simmer for 3 minutes, then turn off and allow to cool until lukewarm.
3. 3 Add 3 tablespoons of the milk mixture to the beaten eggs and stir to combine.
4. 4 Remove cinnamon sticks from the milk and discard. Gradually beat eggs into the lukewarm milk mixture until combined. Pour mixture into ramekins and place them in a large roasting tin. Add enough water so it reaches halfway up the sides of the ramekins.
5. 5 Bake in the preheated oven until tops are lightly browned, about 40 minutes. Check the water level every so often so it does not cook dry, adding more water if needed.

By CeciliaR

Ingredients

• ✓ sugar
• horseradish root
• white vinegar
• salt

Instructions

1. 1 Combine horseradish, vinegar, sugar, and salt in the bowl of a food processor or blender; pulse until blended. Carefully remove the cover of the processor or blender, keeping your face away from the container.
2. 2 Cover and store horseradish in the refrigerator for up to one month.

By BOOK_WORM

Ingredients

• ✓ sugar
• ✓ sugar
• water
• butter
• egg
• water
• active dry yeast
• salt
• self-rising flour

Instructions

1. 1 In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
2. 2 In another bowl, mix 1 cup sugar and eggs.
3. 3 In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
4. 4 Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
5. 5 When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
6. 6 Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
7. 7 Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.

By Cara A Austin

Ingredients

• ✓ sugar
• flour
• baking powder
• salt
• butter
• buttermilk

Instructions

1. 1 Preheat an air fryer to 390 degrees F (195 degrees C).
2. 2 Sift flour, baking powder, sugar, and salt into a bowl. Cut butter into flour mixture, using a pastry cutter. Add buttermilk until just combined.
3. 3 Flour a work surface and, using your hands, bring dough together and fold 5 to 6 times, ending with a 1-inch thick rectangle.
4. 4 Cut biscuits with a 2 1/2-inch biscuit cutter. Bring leftover dough together to be able to cut more biscuits.
5. 5 Place biscuits into the air fryer basket and air-fry until golden brown, 8 to 10 minutes.

By Allrecipes Member

Ingredients

• ✓ sugar
• all-purpose flour
• salt
• yeast
• milk
• water
• butter

Instructions

1. 1 Combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. Stir well and set aside.
2. 2 Combine milk, water and 1/4 cup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally. Remove from heat and let mixture cool to 120 to 130 degrees F (49 to 54 degrees C).
3. 3 Gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds. Then beat for 2 minutes at high speed. Gradually stir in the remaining flour to make a soft dough.
4. 4 Turn dough out onto a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place for about 1 hour and 15 minutes. Punch dough down, cover and let rest for 10 minutes.
5. 5 Melt remaining 1/4 cup plus 2 tablespoons butter.
6. 6 Shape dough into 40 balls and dip each one in the melted butter. Place the balls in two greased 9 inch square baking pans. Cover and let rise for 45 minutes.
7. 7 Bake in a preheated 375 degrees F (190 degrees C) oven for 15 minutes or until rolls are golden. Brush warm rolls with any remaining melted butter.

By Linda

Ingredients

• ✓ sugar
• hot dog
• pineapple chunk
• brown sugar
• baked bean

Instructions

1. 1 Place hot dog pieces, pineapple, brown sugar, white sugar and baked beans into a slow cooker. Cook on high for 15 minutes, turn down to low, and let simmer for another 15 minutes, or until ready to serve. This dish can be kept on low all day.

By DCOTTON

Ingredients

• ✓ sugar
• butter
• all-purpose flour
• egg
• creamed corn
• corn

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a 2-quart baking dish.
3. 3 Mix flour and sugar together in a bowl; add beaten eggs and beat using an electric mixer until smooth. Stir in creamed corn and whole corn. Pour mixture into melted butter in the baking dish; do not stir.
4. 4 Bake in the preheated oven until top is browned, about 1 hour.

By Mom T

Ingredients

• ✓ sugar
• carrot
• cornstarch
• salt
• ginger
• orange juice
• butter

Instructions

1. 1 Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
2. 2 Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.

By larkspur

Ingredients

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

Instructions

1. 1 In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large mixing bowl, combine yeast mixture with milk, margarine, 4 cups flour, and salt; stir until well combined. Add remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3. 3 Lightly grease a large mixing bowl, place dough in the bowl and turn to coat. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
4. 4 Deflate dough and turn it out onto a lightly floured surface. Divide dough into two equal pieces and form each into a loaf. Place loaves into two lightly greased 9x5-inch loaf pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Mist loaves with water and bake in the preheated oven for 20 to 30 minutes or until loaves are golden brown and the bottom of a loaf sounds hollow when tapped.

By Dingo

Ingredients

• ✓ sugar
• carrot
• water
• butter
• salt
• dill seed

Instructions

1. 1 In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.

By Michele O'Sullivan