Type what you have

Ingredients

• ✓ ketchup
• pineapple
• brown sugar
• mustard
• baked bean
• smoked sausage

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Drain pineapple reserving 1/3 cup juice.
3. 3 Combine ketchup, reserved pineapple juice, brown sugar, and ground mustard in a large casserole dish. Stir baked beans, sausage, and crushed pineapple into the ketchup mixture.
4. 4 Bake in preheated oven until heated through, 30 to 35 minutes.

By Allrecipes Member

Ingredients

• ✓ ketchup
• pineapple juice
• molasses
• dark rum
• mustard
• garlic
• salt
• pepper
• chicken thigh

Instructions

1. 1 To Make Glaze: In a medium bowl combine the ketchup, pineapple juice, molasses, rum, mustard and garlic. Season with salt and pepper to taste and mix well.
2. 2 Place chicken pieces in a lightly oiled 9x13 inch baking dish; brush both sides with prepared glaze, using about 1/2 of the glaze. Cover dish and refrigerate to marinate for at least 2 hours or overnight. Also, refrigerate remaining glaze.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Lightly brush chicken pieces on one side with some of the reserved glaze and bake uncovered in preheated oven for about 25 minutes. Turn pieces, brush with remaining glaze and bake for another 25 minutes or until chicken is tender.
5. 5 Preheat oven to broil.
6. 6 Put chicken under broiler and lightly brown on both sides, about 2 to 3 minutes each side. (Note: Watch chicken carefully, as this 'sugary' glaze burns easily!)

By Lesley Prince

Ingredients

• ✓ ketchup
• water
• salt
• cornmeal
• white sugar
• edam cheese
• oil
• mayonnaise

Instructions

1. 1 Combine water and salt in a saucepan; bring to a boil. Remove from heat and stir in cornmeal and sugar. Return to medium heat; cook stirring constantly until mixture pulls away from the sides of the pan. Remove from heat and stir in Edam cheese until well blended.
2. 2 Roll tablespoonfuls of cornmeal mixture into balls. Then roll balls into small fat sticks about 3 inches long. In a medium bowl, mix ketchup and mayonnaise to make a dipping sauce. Set aside.
3. 3 Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some cornmeal sticks into hot oil so they are not crowded. Fry until golden brown, 3 to 4 minutes. Remove from hot oil and drain on paper towels. Serve immediately with dipping sauce.

By CFUCHSLAO

Ingredients

• ✓ ketchup
• water
• white sugar
• butter
• salt
• cornmeal
• vegetable oil
• vegetable oil
• mayonnaise
• garlic salt

Instructions

1. 1 Bring water to a boil in a saucepan. Stir in sugar, butter, and salt; cook until sugar dissolved. Reduce heat to low; whisk in 1 cup cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
2. 2 Heat 3 cups vegetable oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Meanwhile, grease your hands well with 2 teaspoons vegetable oil. Scoop about 3 tablespoons cornmeal dough; roll into a ball, then shape into a 3-inch long stick about 1/2-inch wide. Repeat with remaining dough, oiling your hands as needed.
4. 4 Deep fry cornmeal sticks, working in batches of 3 or 4 at a time, until golden brown. Drain on paper towels and keep warm.
5. 5 Whisk mayonnaise, ketchup, and garlic salt together in a bowl until well combined. Serve cornmeal sticks with dipping sauce.

By Marisa Nicholls

Ingredients

• ✓ ketchup
• olive oil
• onion
• garlic
• ginger root
• brown sugar
• molasses
• rum
• hoisin sauce
• tomato paste
• sherry vinegar
• chili powder
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender.
3. 3 Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.

By BAJATHECAT

Ingredients

• ✓ ketchup
• chicken
• green onion
• cilantro
• garlic
• onion
• salt
• black pepper
• vegetable oil
• brown sugar
• water
• coconut milk
• red pepper flake
• butter

Instructions

1. 1 Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
2. 2 Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.
3. 3 Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.

By MASONBROWNE

Ingredients

• ✓ ketchup
• pepper
• salt
• hot sauce
• mayonnaise
• lime juice
• garlic
• green pepper
• onion
• celery
• conch meat
• pepper
• salt
• seasoned salt
• cayenne pepper
• egg
• milk
• all-purpose flour
• oil

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Make the fritters: Mix flour, milk, and egg in a large bowl until smooth. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in conch meat, celery, onion, bell pepper, and garlic.
3. 3 Drop the batter by rounded tablespoons into hot oil in batches; fry until golden brown on all sides, about 5 minutes. Drain on paper towels.
4. 4 Make the dipping sauce: Mix ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper together in a small bowl. Serve dipping sauce on the side with fritters.

By Cynthia Russell

Ingredients

• ✓ ketchup
• baby bell pepper
• carrot
• bay leaf
• chicken broth
• brown sugar
• kosher salt
• yellow onion
• olive oil
• chicken thigh
• allspice
• paprika
• black pepper
• kosher salt
• ginger root
• cider vinegar
• habanero pepper
• thyme
• brown sugar
• green onion
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice together in a large mixing bowl.
3. 3 Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, cutting all the way down to the bone.
4. 4 Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate, at least 4 hours or up to 12 hours. If possible, flip thighs several times while marinating.
5. 5 Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
6. 6 Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.
7. 7 Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.
8. 8 Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
9. 9 Reduce heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 ½ hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.
10. 10 Taste and adjust seasoning. Stir in green parts of green onions. Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ ketchup
• tomato
• butter bean
• bay leaf
• allspice
• water
• olive oil
• soy sauce
• browning sauce
• jerk seasoning
• beef bouillon
• garlic
• thyme
• ginger root
• scallion
• red bell pepper
• yellow bell pepper
• green bell pepper
• onion
• habanero pepper
• beef oxtail

Instructions

1. 1 Clean and trim excess fat off oxtails. Stem and seed habanero peppers.
2. 2 Combine 1 habanero pepper, onions, bell peppers, scallions, ginger, thyme, garlic, and bouillon in the bowl of a food processor. Blend to a paste-like consistency.
3. 3 Rub oxtails with 1/2 cup of paste, jerk seasoning, browning sauce, and soy sauce in a large bowl. Massage mixture deep into oxtails. Cover, refrigerate, and marinate 8 hours or overnight.
4. 4 Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from marinade. Reserve marinade.
5. 5 Heat oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, browning on all sides, about 6 minutes. Add reserved marinade and ketchup. Cover and cook until warmed through, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until meat is tender, stirring often to prevent sticking, 2 to 3 hours.
6. 6 Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes and simmer until heated through, 5 to 10 minutes more.

By hillct

Ingredients

• ✓ ketchup
• pinto bean
• cornstarch
• water
• thyme
• scotch bonnet pepper
• garlic
• green onion
• yellow onion
• carrot
• beef broth
• vegetable oil
• beef oxtail
• liquid smoke
• cinnamon
• allspice
• black pepper
• garlic powder
• salt
• worcestershire sauce
• soy sauce
• brown sugar

Instructions

1. 1 Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Add oxtails and toss until well coated.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. When hot, add oil and place oxtails, flat-side down, inside. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.
3. 3 Pour 2 tablespoons beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and Scotch bonnet pepper. Sauté until onions have softened, about 5 minutes. Return oxtails to the pot with remaining beef broth, ketchup, and thyme. Cancel the Sauté function.
4. 4 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release the pressure using the natural-release method according to the manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.
6. 6 Remove oxtails and vegetables from the pot, leaving the liquid behind. Select Sauté function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Return oxtails and vegetables back to the pot, and mix to combine.

By Katie Woodford

Ingredients

• ✓ ketchup
• mayonnaise

Instructions

1. 1 Mix ketchup and mayonnaise together in a small bowl until thoroughly blended.

By Keith Horrocks

Ingredients

• ✓ ketchup
• vegetable oil
• sugar

Instructions

1. 1 Beat ketchup, vegetable oil, and sugar together in the bowl of a stand mixer on low speed until creamy, 30 to 45 seconds.

By Renee B

Ingredients

• ✓ ketchup
• brown sugar
• water
• onion soup mix

Instructions

1. 1 Stir ketchup, brown sugar, water, and dry onion soup mix together in a saucepan; bring to a boil, stirring regularly, until sugar is dissolved, about 5 minutes.

By LINNNY

Ingredients

• ✓ ketchup
• worcestershire sauce
• oyster sauce
• sugar

Instructions

1. 1 Stir ketchup, Worcestershire sauce, oyster sauce, and sugar together in a bowl until smooth.

By Jared Stymiest

Ingredients

• ✓ ketchup
• ham
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the ham in a baking dish or roasting pan with the flattest side down. Cover with ketchup then use your hands to pack brown sugar into the ketchup. Cover the ham loosely with aluminum foil.
3. 3 Bake in the preheated oven until heated through and sugar has caramelized, about 1 hour.

By LEXY821

Ingredients

• ✓ ketchup
• beer
• brown sugar
• pork chop

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, combine the ketchup, brown sugar and beer. Mix well and pour into a 9x13 inch baking dish. Place the pork chops over this mixture in the dish.
3. 3 Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour, or internal pork temperature reaches 145 degrees F (63 degrees C). (Note: Place foil over pork chops if they start to brown too quickly.)

By Sadie

Ingredients

• ✓ ketchup
• applesauce
• tomato paste
• curry powder

Instructions

1. 1 Combine ketchup and applesauce in a saucepan over medium heat. Cook until mixture begins to simmer, 3 to 5 minutes. Stir in tomato paste and curry powder until well combined. Heat for 1 more minute.

By Allrecipes Member

Ingredients

• ✓ ketchup
• curry powder
• cayenne pepper
• chicken leg

Instructions

1. 1 In a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together. Add chicken pieces and turn to coat. Arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. Cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.

By Renee Halfon

Ingredients

• ✓ ketchup
• tamari
• mustard
• white pepper

Instructions

1. 1 Stir ketchup, tamari, mustard, and white pepper together in a bowl.

By Sara

Ingredients

• ✓ ketchup
• brown sugar
• whiskey
• cocktail wiener

Instructions

1. 1 In a medium saucepan over medium heat, mix the ketchup, brown sugar, whiskey and cocktail wieners. Reduce heat and simmer 1 hour.

By Linda Hermsmeyer

Ingredients

• ✓ ketchup
• curry powder
• sriracha sauce
• ground cumin

Instructions

1. 1 Place ketchup in a medium mixing bowl. Add curry powder and mix until the it is incorporated and there are no dry lumps in the ketchup. Mix in Sriracha and cumin.

By Ckcook

Ingredients

• ✓ ketchup
• kielbasa sausage
• grape jelly

Instructions

1. 1 Slice kielbasa into strips or circles.
2. 2 Pour ketchup and jelly into a slow cooker. Turn the heat to a medium temperature, stir occasionally while the jelly and ketchup melt together. When the mixture forms into a thin glaze, add the kielbasa and cook until the kielbasa is hot.

By marli

Ingredients

• ✓ ketchup
• apple cider vinegar
• brown sugar
• butter
• red pepper flake

Instructions

1. 1 Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.

By LAURAL840

Ingredients

• ✓ ketchup
• sour cream
• worcestershire sauce
• onion

Instructions

1. 1 Stir the sour cream, ketchup, Worcestershire sauce, and white onion together in a bowl until smooth. Refrigerate 2 hours before serving.

By sgoshkosh

Ingredients

• ✓ ketchup
• bourbon
• apple cider
• cornstarch
• black pepper

Instructions

1. 1 Combine ketchup and bourbon in a small saucepan over medium-high heat.
2. 2 Whisk apple cider and cornstarch together in a small bowl until smooth; pour into the saucepan. Bring to a boil, whisking occasionally, and cook until sauce is thickened, about 10 minutes.
3. 3 Remove sauce from heat and stir in black pepper; set aside to cool.

By Chef Mo

Ingredients

• ✓ ketchup
• beer
• worcestershire sauce
• bay leaf
• ground beef

Instructions

1. 1 Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot®) set over High.
2. 2 Form ground beef into meatballs. Heat a skillet over medium-high heat and cook meatballs, turning as needed, until browned, about 7 minutes.
3. 3 Place meatballs in the slow cooker. Cook on High until sauce is thick, about 5 hours. Remove bay leaves before serving.

By dolphinut

Ingredients

• ✓ ketchup
• crescent roll
• hot dog

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Unroll crescent dough; pinch or press perforation between triangles to form 4 rectangular pieces. Cut each rectangle in half lengthwise to form 8 narrow strips. Set aside.
3. 3 Cut a 2-inch slice through center of one end of 1 hot dog; cut two more 2-inch slices on either side of original slice, so "legs" are about the same thickness. Repeat on the other end of hot dog. Repeat cutting slices ("legs") into remaining 7 hot dogs.
4. 4 Roll 1 crescent strip around center of each dog. Place spider dogs on an ungreased baking sheet.
5. 5 Bake in the preheated oven until golden brown, about 11 minutes. Dip a chopstick into ketchup; dot "eyes" onto each spider. Serve spider dogs with remaining ketchup.

By fabeveryday

Ingredients

• ✓ ketchup
• brown sugar
• bourbon whiskey
• water
• beef smoky cocktail sausage

Instructions

1. 1 In a large saucepan, whisk the ketchup, brown sugar, bourbon whiskey, and water together until the sugar has dissolved.
2. 2 Stir in the cocktail sausages, and place over medium heat.
3. 3 Bring the sausages and sauce to a simmer; serve.

By Melissa Arenson

Ingredients

• ✓ ketchup
• bourbon
• brown sugar
• hot dog

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ketchup, bourbon, and brown sugar in a saucepan over medium heat. Cook and stir until sugar dissolves, 2 to 3 minutes. Add hot dogs. Cover and simmer for 1 hour.
3. 3 Let cool completely before refrigerating for 24 to 48 hours.
4. 4 Reheat hot dogs by simmering in a pan over medium heat, about 5 minutes. Serve warm with toothpicks.

By islandgirlejfan

Ingredients

• ✓ ketchup
• barbecue sauce
• meatball

Instructions

1. 1 Place barbecue sauce, meatballs, and ketchup in a slow cooker. Cover slow cooker. Cook on a Low heat for 4 hours, stirring occasionally.

By MADDIES MOM