Type what you have

Ingredients

• ✓ white sugar
• potato
• bacon
• onion
• white wine vinegar

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. 2 Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet.
3. 3 Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour the mixture over the potatoes and stir.

By Mary

Ingredients

• ✓ white sugar
• cucumber
• salt
• dill
• sour cream
• lemon juice
• black pepper

Instructions

1. 1 Place cucumbers into a colander and sprinkle generously with salt; let stand until soft, about 5 minutes. Squeeze liquid from cucumbers and transfer to a bowl with dill.
2. 2 Mix sour cream, lemon juice, and sugar together in a bowl; add to cucumbers and toss to coat. Season with pepper. Cover and chill for at least 30 minutes before serving.

By VeggieMommy

Ingredients

• ✓ white sugar
• olive oil
• red wine vinegar
• soy sauce
• cabbage
• green onion
• almond
• sunflower seed kernel
• raisin

Instructions

1. 1 Whisk oil, vinegar, sugar, and soy sauce together in a small bowl until sugar dissolves. Set aside.
2. 2 Toss cabbage, green onions, almonds, sunflower seeds, and raisins together in a large bowl; drizzle viniagrette over top and toss to coat.
3. 3 Cover the bowl with plastic wrap; refrigerate at least 1 hour before serving.

By Sharon Angel

Ingredients

• ✓ white sugar
• tomato sauce
• cider vinegar
• curry powder
• paprika
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Combine tomato sauce, cider vinegar, curry powder, paprika, sugar, cayenne pepper, salt, and pepper together in a saucepan over medium heat; cook, stirring occasionally, until sauce is warmed and smooth, 5 to 10 minutes.

By nogoer

Ingredients

• ✓ white sugar
• red potato
• bacon
• sweet onion
• garlic
• vinegar
• water
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with water; season water with salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes; drain. Put potatoes in a slow cooker.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels. Crumble bacon and add to potatoes.
3. 3 Return skillet to medium heat and reheat bacon drippings. Cook and stir sweet onions in the drippings until translucent, 5 to 7 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more. Pour onion mixture over the potatoes and bacon.
4. 4 Stir vinegar, water, sugar, and salt together in a bowl; pour over the potato mixture. Stir potatoes gently to mix.
5. 5 Cook on Low, stirring occasionally, 3 to 4 hours.

By Barb0607

Ingredients

• ✓ white sugar
• cucumber
• sour cream
• cayenne pepper
• mint leaves
• olive oil
• hazelnut
• salt
• lemon juice

Instructions

1. 1 Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers.
2. 2 Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth.
3. 3 Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate.
4. 4 Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice.
5. 5 Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.

By Barbara Sauermann

Ingredients

• ✓ white sugar
• milk
• yeast
• egg
• olive oil
• salt
• all-purpose flour
• carrot
• sunflower seed
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Warm 1 cup milk in a large saucepan over low heat until it reaches room temperature, 3 to 5 minutes. Remove from heat and mix in yeast until dissolved. Mix in egg, olive oil, sugar, and salt.
3. 3 Stir half of the flour into the saucepan. Add carrots and sunflower seeds. Stir in remaining flour until dough is sticky. Cover and let rise in a warm place for 30 minutes.
4. 4 Divide dough into 12 pieces; roll into small buns. Arrange buns on the prepared baking sheet. Cover and let rise until puffy, about 15 minutes.
5. 5 Brush tops of buns with 1 tablespoon milk.
6. 6 Bake in the preheated oven until golden brown, 15 to 17 minutes.

By Kristina Mulcahy Krogh

Ingredients

• ✓ white sugar
• potato
• onion
• mayonnaise
• cider vinegar
• vegetable oil
• parsley
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain, and transfer to a large bowl. Add onions.
2. 2 Whisk mayonnaise, vinegar, oil, sugar, parsley, salt, and pepper together in a large bowl. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.

By Judy Blum Ryan

Ingredients

• ✓ white sugar
• potato
• vinegar
• salt
• black pepper
• onion
• gherkin
• salad dressing
• egg
• parsley

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, about 20 minutes; drain and rinse with cold water to cool. Remove and discard potato skins. Slice potatoes.
2. 2 Whisk vinegar, sugar, salt, and black pepper together in a large bowl; add potatoes, onion, and chopped gherkins. Stir in salad dressing; fold 3/4 egg wedges into salad. Garnish with remaining egg wedges and parsley. Cover bowl with plastic wrap; refrigerate before serving, 1 hour.

By Spritzer

Ingredients

• ✓ white sugar
• potato
• bacon end
• white vinegar
• cider vinegar
• salt
• black pepper
• sour cream
• mayonnaise
• red onion
• parsley
• chive

Instructions

1. 1 Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until easily pierced with a fork, about 10 minutes. Drain and cool.
2. 2 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer to a paper towel-lined plate to cool.
3. 3 Combine white vinegar, cider vinegar, sugar, salt, and black pepper in the same skillet; bring to a boil then remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
4. 4 Combine potatoes, dressing, onion, parsley, and chives in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

By Momma Lisa

Ingredients

• ✓ white sugar
• potato
• mustard powder
• water
• bacon
• onion
• water
• cider vinegar
• celery
• parsley
• salt
• black 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 tender, about 20 minutes. Drain and let cool.
2. 2 Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
4. 4 Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.
5. 5 Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.

By lutzflcat

Ingredients

• ✓ white sugar
• elbow macaroni
• salt
• white vinegar
• dill weed
• parsley
• mayonnaise
• lime
• salt
• celery
• onion
• black pepper
• shrimp

Instructions

1. 1 Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
2. 2 Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
3. 3 Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.
4. 4 Gently fold in shrimp in the last fold before serving.

By Liquid Kitten

Ingredients

• ✓ white sugar
• black pepper
• salt
• tomato
• tomato puree
• wild rice
• basmati rice
• garlic
• carrot
• onion
• cabbage
• white pepper
• paprika
• olive oil
• beer
• vegetable stock
• chuck steak

Instructions

1. 1 Cut chuck steak into cubes.
2. 2 Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
3. 3 Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.

By kpandres

Ingredients

• ✓ white sugar
• cinnamon
• apple

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Whisk sugar and cinnamon together in a large bowl until well combined. Add apple slices and toss to coat. Arrange apple slices in a single layer on prepared baking sheets.
3. 3 Bake in preheated oven until browned and crisp, about 2 hours. Cool completely.

By Nancy JimsWife

Ingredients

• ✓ white sugar
• lemon juice
• apricot

Instructions

1. 1 Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.
2. 2 Combine lemon juice, apricots, and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth.
3. 3 Cover an 11x17-inch pan or cookie sheet with a layer of plastic wrap. Pour pureed fruit onto the prepared pan and spread evenly to within 1 inch of the edge.
4. 4 Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until puree has dried and is no longer sticky. Once dry, you can cut it into strips; store in an airtight container.

By CHERI

Ingredients

• ✓ white sugar
• hawaiian bread roll
• cheddar cheese

Instructions

1. 1 Top each bread roll half with a slice of Cheddar cheese.
2. 2 Toast topped rolls in toaster oven until cheese is melted, 5 to 7 minutes.
3. 3 Sprinkle sugar over the melted cheese.

By inspectorGadget

Ingredients

• ✓ white sugar
• peanut
• peanut oil
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread peanuts on a rimmed baking sheet.
2. 2 Bake peanuts, stirring every 2 minutes, until golden brown and fragrant, 6 to 8 minutes.
3. 3 Combine peanuts, peanut oil, sugar, and salt in a food processor fitted with a metal blade; process until peanuts are chopped and the mixture forms a ball, about 2 minutes. Scrape down the food processor bowl; continue processing to desired consistency, 1 to 3 minutes more.

By judy2304

Ingredients

• ✓ white sugar
• vegetable oil
• apple cider vinegar
• green leaf lettuce

Instructions

1. 1 Whisk the vegetable oil, vinegar, and sugar in a small bowl. Place the lettuce in a large bowl. Drizzle the oil mixture over the lettuce and toss to coat.

By Suzie

Ingredients

• ✓ white sugar
• beet
• mustard
• white wine vinegar
• red onion

Instructions

1. 1 Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
2. 2 In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
3. 3 Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

By Myra

Ingredients

• ✓ white sugar
• pecan
• cream cheese
• vanilla extract
• red seedless grape

Instructions

1. 1 Place pecans in a skillet over medium-low heat; cook and stir until pecans are toasted and fragrant, 3 to 5 minutes. Remove from heat and pour into a heatproof bowl; stir to prevent nuts from overcooking.
2. 2 Beat sugar, cream cheese, and vanilla extract together with an electric mixer in a bowl until smooth. Fold in pecans and grapes. Stir gently until grapes are coated.

By DEERING91

Ingredients

• ✓ white sugar
• cinnamon
• peanut butter
• white bread
• watermelon

Instructions

1. 1 Combine sugar and cinnamon in a small bowl; set aside.
2. 2 Spread 1 tablespoon peanut butter on each slice bread; sprinkle cinnamon sugar over peanut butter. Place watermelon between bread slices.

By epiCinAcan

Ingredients

• ✓ white sugar
• cocoa powder
• butter
• milk
• oatmeal
• coconut
• vanilla extract

Instructions

1. 1 Combine sugar, cocoa powder, butter, and milk in a saucepan over high heat and boil for 5 minutes. Turn off heat and immediately stir in oatmeal, coconut, and vanilla extract.
2. 2 Drop by tablespoonfuls onto wax paper and let cool in the refrigerator for 1 hour.

By mandy

Ingredients

• ✓ white sugar
• celery
• canola oil
• cider vinegar
• salt

Instructions

1. 1 Place celery in a salad bowl. Combine oil, vinegar, sugar, and salt in a lidded jar and shake to combine. Pour over celery and mix well.

By moppelchen

Ingredients

• ✓ white sugar
• olive oil
• lime juice
• cumin
• chipotle pepper
• garlic powder

Instructions

1. 1 Whisk olive oil, sugar, lime juice, cumin, chipotle pepper, and garlic powder together in a bowl. Refrigerate until serving.

By Occasional Cooker

Ingredients

• ✓ white sugar
• cinnamon
• peanut butter
• whole wheat bread
• apple
• butter

Instructions

1. 1 Mix cinnamon and sugar together in a small bowl.
2. 2 Spread 1 tablespoon peanut butter onto each bread slice.
3. 3 Arrange apple slices on 1/2 of the bread slices. Sprinkle cinnamon-sugar mixture evenly over apples. Sandwich remaining bread slices over apples with peanut butter facing down.
4. 4 Melt butter in a very large skillet over medium heat. Working in batches if necessary, cook sandwiches in the hot skillet until golden brown, 1 to 2 minutes per side.

By Jacob Larson

Ingredients

• ✓ white sugar
• red wine vinegar
• salt
• celery seed
• green onion
• coleslaw mix

Instructions

1. 1 Whisk red wine vinegar, sugar, salt, celery seed, and green onions in a salad bowl until sugar and salt have dissolved. Toss coleslaw mix with dressing. Refrigerate 4 to 6 hours.

By Tasha

Ingredients

• ✓ white sugar
• white wine
• mint
• cantaloupe
• green grape
• strawberry

Instructions

1. 1 Combine the wine and sugar in a saucepan. Place the saucepan over medium heat and bring to a boil; stirring to dissolve sugar. Remove the saucepan from the heat and add the mint; set aside.
2. 2 Combine the cantaloupe, grapes, and strawberries in a large bowl. Pour the wine mixture over the fruit; toss together until all the fruit is covered with the wine mixture; cover and chill. Store in the refrigerator up to 8 hours before serving.

By Roxy

Ingredients

• ✓ white sugar
• sour cream
• vanilla yogurt
• vanilla extract
• nutmeg
• cinnamon

Instructions

1. 1 Stir sour cream, vanilla yogurt, sugar, and vanilla extract in a bowl until uniformly mixed. Mix in nutmeg and cinnamon.

By Kittypodz

Ingredients

• ✓ white sugar
• plum
• pecan
• honey
• egg
• vanilla extract
• cinnamon
• baking mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Combine sugar, pureed plums, pecans, honey, eggs, vanilla extract, and cinnamon in a blender; blend until smooth. Pour batter into a large bowl and add baking mix; stir well. Spoon into the prepared muffin tin.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By Melissa Myers Moon

Ingredients

• ✓ white sugar
• cashew
• kale
• soy sauce
• raisin

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Spread cashews onto a baking sheet.
3. 3 Toast cashews in preheated oven until browned, about 5 minutes.
4. 4 Pour sugar in a small saucepan over medium heat while the cashews are toasting; cook and stir until melted. As soon as it is melted and the nuts are done toasting, pour the nuts in the saucepan; stir to coat. Spread cashews onto baking sheet to cool completely, about 15 minutes.
5. 5 Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale.
6. 6 Refrigerate 30 minutes before serving.

By tabarita