ketchup

This marinade has a slightly sweet, tangy, and just a touch of spice flavor. It&#039;s extremely versatile and pairs well with chicken, pork, or beef. I used chicken breasts and cooked this on the stove. It grills beautifully too.

Huli Huli Chicken Recipe

chicken breasts (boneless, skinless)

brown sugar (light

soy sauce

chicken broth

apple cider vinegar

ginger (fresh, grated)

garlic (fresh, minced)

Combine the brown sugar, ketchup, soy sauce, chicken broth, apple cider vinegar, ginger, and garlic in a small bowl.

Cut the chicken into 1 to 2-inch cubes. Place the chicken in a ziptop bag. Reserve 1/2 cup of the marinade and pour the remaining over the chicken. Gently toss it to cover all the chicken.

Refrigerate 6 to 24 hours. The longer you can marinate it the more flavor the chicken will have. Toss the chicken occasionally.

Allow the chicken to come to room temperature before cooking.

Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add part of the chicken to the hot skillet. Don&#039;t crowd the chicken in the skillet, it&#039;ll steam instead of brown is you do.

Allow the chicken to cook 4 to 5 minutes per side until it&#039;s brown and easily releases from the skillet. Turn and cook on each side. Cook remaining chicken.

Heat reserved sauce in the microwave. Serve immediately with warmed sauce.

Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children). Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce. Serve with lots of steamed rice. When tomatoes are out of season, canned tomatoes in juice work best.

Chinese Stir-Fried Tomatoes and Eggs

eggs

Kosher salt

sesame oil

Shaoxing rice wine

cornstarch

sugar

beefsteak tomatoes tomatoes

vegetable oil

scallions, sliced

ginger (from about 1/4-inch nub)

rice,

In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.

If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.

Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.

Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)

Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup — you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.

Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire. Serve the full-strength stuff alongside the finished meat.

Simple Barbecue Sauce

cider vinegar

brown sugar

pimentón (smoked Spanish paprika)

cumin

salt

black pepper

Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.

This tomato ketchup recipe will blow your socks off when dolloped on steak and chips – heaven!

Homemade tomato ketchup

onion

fennel

celery

olive oil

ginger

garlic

red chilli deseeded and finely chopped

basil

coriander seeds

cloves

kg yellow, orange or green tomatoes chopped, tomatoes

ml red wine vinegar

You’ll find variations of okonomiyaki all across Japan (the name itself translates to “as you like it, grilled,” speaking to the dish’s flexibility). The savory cabbage pancakes can have all sorts of add-ins (pork belly, octopus, shrimp, squid, cheese!) and are typically decorated with zig-zags of tangy-sweet Kewpie mayonnaise and salty-sour okonomiyaki sauce and piles of wispy bonito flakes and nori. While nothing compares to the real deal, we took a cue from the okonomiyaki tots at Brooklyn’s Chuko and dressed roasted brussels sprouts like okonomiyaki, with lots of our favorite toppings. This okonomiyaki sauce is an approximation of the bottled stuff and achieves a similar sweet-acidic-salty-gingery punch that’s tamed by the rich, cooling mayo. Don’t skip it! If you’re a vegetarian, leave off the bonito flakes and seek out veg-friendly Worcestershire sauce.

Okonomiyaki Brussels Sprouts

lb. brussels sprouts, trimmed, halved lengthwise

Tbsp. olive oil

Worcestershire sauce

Tbsp. honey

Tbsp. unseasoned rice vinegar

tsp. finely grated peeled ginger (from one 1" piece)

½ tsp. shichimi togarashi,

nori sheet, crushed into confetti-size pieces

Kewpie mayonnaise (for serving)

bonito flakes

sesame seeds

scallions,

Bon Appétit

Arrange oven racks in top and lower thirds of oven. Place one rimmed baking sheet on top rack and another on bottom rack; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt. Carefully remove one hot pan from oven and transfer half of sprouts to pan—they’ll sizzle! Working quickly, turn sprouts cut sides down (don't worry if you can't get to all of them; it doesn't have to be perfect!). Repeat with second pan and remaining sprouts. Roast brussels sprouts, rotating pans halfway through, until cut sides are seared and tops are browned, 15–20 minutes.

Meanwhile, mix Worcestershire sauce, ketchup, honey, vinegar, ginger, and ½ tsp. shichimi togarashi in a small pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low and gently simmer, stirring frequently, until thickened and glazy, 3–4 minutes. Taste and season with salt.

Pour glaze over brussels sprouts and toss to coat. Transfer to a platter. Sprinkle with nori, then squeeze mayonnaise over in stripes, covering the whole dish (trust us!). Pile bonito flakes in the center of the sprouts. Top with sesame seeds, scallions, and a dusting of togarashi.

Kleverige kip met rijst en spinazie, uit het kookboek 'Kom & Vork' van Willy Faes. Kijk voor de bereidingswijze op okokorecepten.nl.

Kleverige kip met rijst en spinazie

g basmatirijst

kipfilets

theelepel Chinees vijfkruidenpoeder

eetlepels arachideolie

teentjes knoflook, geperst

150 g verse spinazie, gewassen en uitgelekt

g gember, fijngeraspt

rode chilipeper, zonder zaadjes en fijngesneden

eetlepels ketchup

eetlepels sojasaus

eetlepels honing

lente-uitje,

g sesamzaad

Meteen bij de favorieten. Niks meer aan doen, heerlijk en heel makkelijk en snel.

carla

Joan

Lekker recept en eenvoudig. Spinazie met een beetje olie en roomboter gebakken. Roomboter maakt de spinazie minder stroef qua mondgevoel.

This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.

Sheet-Pan Chicken Meatballs

Tbsp. rice cooking wine

½" piece ginger, peeled, finely grated

½ tsp. black pepper

broccoli (about 1½ lb.)

2½ tsp. kosher salt, divided

red pepper flakes (optional)

chicken

egg,

scallions, thinly sliced

garlic cloves, finely grated

2" piece ginger, peeled, finely grated

panko (Japanese breadcrumbs)

Tbsp. toasted sesame oil

¼ tsp. black pepper

rice and sesame seeds (for serving)

Mix ketchup, Worcestershire sauce, wine (if using), honey, soy sauce, ginger, and pepper in a small saucepan. Measure out ¼ cup mixture into a small bowl; set aside for glazing meatballs later. Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.

Place a rack in upper third of oven; preheat to 450°. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into ½" pieces. Cut florets into 2" pieces. Toss on prepared baking sheet with 1 Tbsp. vegetable oil, 1 tsp. salt, and a few pinches of red pepper flakes (if using). Push to the edges of baking sheet to create a space for meatballs. Brush space with remaining 1 Tbsp. vegetable oil.

Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1½ tsp. salt, and ¼ cup water in a medium bowl. Using wet hands, form into twelve 1½"-diameter meatballs. Arrange on baking sheet; brush with some of the reserved glazing mixture. Bake until meatballs are cooked through, 14–18 minutes. Remove from oven; heat broiler. Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 5 minutes.

Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.

Chhaunk, the addictively crunchy fried herb-and-spice mixture on these tangy yogurt sandwiches, also makes a fantastic topping for grilled steak or nachos.

Dahi Toast

¼ cup plus 6 tsp. extra-virgin olive oil

black mustard seeds

curry leaves

½ medium red onion, finely chopped

Indian green chiles

plain low-fat Greek yogurt

cilantro

red chili powder

sourdough bread

Chutney

What makes these tangy yogurt sandwiches so addictive is chhaunk, a crunchy fried herb-and-spice mixture that also makes a fantastic topping for grilled steak or nachos. Watch Priya Krishna, who developed this recipe, make dahi toast here.

Heat ¼ cup oil in a small saucepan over low heat until just warm. Add mustard seeds and cook until they start to pop and sputter, which should be a matter of seconds. Quickly remove pan from heat, add curry leaves, and toss to coat—they should crisp immediately from the residual heat. Set spiced oil aside.

Mix together onion, green chiles, yogurt, cilantro, black pepper, and chili powder in a small bowl; season with salt. Spread yogurt mixture over 6 slices of bread and top with remaining slices to make 6 sandwiches.

Heat 1 tsp. olive oil in a large skillet over medium heat until shimmering. Reduce heat to low and cook 2 sandwiches until undersides are crisp and golden brown, about 3 minutes. Turn, add another 1 tsp. olive oil to skillet, and cook until the second side is crisp and golden brown, about 3 minutes. Transfer sandwiches to a platter or plates; repeat with remaining sandwiches and 4 tsp. oil.

Drizzle reserved spiced oil evenly over sandwiches. Cut in half and serve with chutney and/or ketchup alongside if desired.

Do Ahead: Yogurt filling can be made 1 day ahead. Cover and chill.

How to make cocktail sauce for shrimp with this easy recipe. Homemade and copycat to the Heinz seafood cocktail sauce. Ketchup, horseradish and lemon for dipping.

Shrimp Cocktail Sauce Recipe - Easy Classic Seafood Sauce

horseradish ((more or less to taste))

lemon juice

hot sauce

Whisk all the ingredients together until well mixed.

Serve with cooked shrimp.

In 1955, Ernest Morgado, a Honolulu businessman, served a group of farmers grilled chicken that had been marinated in his mother’s teriyaki-style sauce. It was such a hit that he decided to market it with the name “huli huli.” Huli means “turn” in Hawaiian and refers to how it’s prepared: grilled between two racks and turned halfway through cooking. This simplified version calls for chicken pieces and a standard grill. The original recipe is a trade secret, but you can find many slightly different variations on the internet, typically including ginger, garlic, soy sauce, something sweet (honey, brown sugar or maple syrup) and something acidic (vinegar, white wine, lime juice or pineapple juice). This recipe is adapted from “Aloha Kitchen: Recipes from Hawai‘i” by Alana Kysar (Ten Speed, March 2019). It also works beautifully with boneless chicken thighs, but adjust your cooking time accordingly.

Huli Huli Chicken

rice vinegar or apple cider vinegar

ginger,

garlic cloves,

bone-in, skin-on chicken pieces

Grapeseed or canola oil,

In a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate 1/2 cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.

When you’re ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through. (Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.) Serve immediately.

A simple panko-crusted chicken cutlet recipe that even picky eaters will devour, with a side of ketchup-Worcestershire dip. 

Kids' Chicken Katsu

strawberry jam

chicken cutlets, pounded ⅓ inch thick

all-purpose flour

eggs,

vegetable

short-grain rice (for serving)

Don’t trust anyone who doesn’t love a chicken cutlet.

Whisk ketchup, Worcestershire sauce, and strawberry jam in a small bowl to combine. Set sauce aside.

Season chicken with salt. Place flour in a shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season each bowl with salt.

Working one at a time, dredge chicken in flour, shaking off excess. Dip in egg, turning to coat and allowing excess to drip back into bowl, then coat with panko. Place on a large plate.

Heat 6 Tbsp. oil in a large heavy skillet over medium-low until it sizzles when a pinch of flour is added. Cook half of chicken until just cooked through and golden brown, about 2 minutes per side. Transfer to paper towels to drain. Add another 2 Tbsp. oil to skillet and repeat with remaining chicken. Season with salt.

Slice chicken crosswise into 1"-thick slices. Serve over rice with reserved sauce alongside for dipping.

Do Ahead: Chicken can be breaded 3 months ahead. Place between sheets of freezer paper or waxed paper in resealable plastic freezer bags; freeze. Thaw before cooking.

Quick and easy home fries made from scratch. I'm using boiled potatoes, but you could use raw potatoes if you allow a bit more cooking time. Perfect side for breakfast.

Home Fries Recipe

Potatoes, boiled

Onion

Garlic Powder

Black Pepper

Salt

Ketchup

Cut the boiled and cooled potatoes into cubes.

Place skillet over Medium heat and let warm up.

Stir and cook until onions are translucent and potatoes are browned.

Stir and let cook and brown about two more minutes.

This recipe sounds great.  I've never fixed home fries with ketchup added while they are still in the pan - I've always added a healthy dose of paprika instead.  A new Ketchup adventure is next on my list.

Love this recipe. Boiling the potatoes the day before really makes it easy !! I liked the ketchup addition. I normally wouldn't have added Ketchup like this but it definitely kicked it up a notch !!

Steve,

Your home fries recipe sounds delicious.  I'm a Southern boy who loves his grits, but like you I'll take home fries over grits any time.  I'm usually too busy in the mornings to eat a full country breakfast, so I consider it a treat to have breakfast for the evening meal....eggs scrambled with sharp cheddar cheese, Neese's sausage patties, raisin toast with apple butter and some of your home fries....Wow! Don't think it could get any better!

Thanks for your posts, and thanks also for always closing your newsletter with a shout out to Jesus Christ.  That warms my heart!

Good morning Steve,

I cook these potatoes two or three times a week for my husband, he loves them.  When I make baked potatoes there is always one leftover for home fries for breakfast.  Since I am an early riser I usually boil potatoes, chill them and then they are ready to cook. Most of the recipes you have posted I have cooked and just love the Southern recipes.  Thanks for doing a great job.  Have a blessed day.
Debbie

These are home fries the way that I remember eating them ! That said - I have not tried them,and the reason is because I am on a salt restricted diet due to health reasons. I always made this and ate them with loads of catsup. I can not do that now - and as a southerner born and bred in North Carolina how do you enjoy southern cooking without salt - and catsup for that matter.
     If you figure that one out, let me know.

I'll wager that when most people think of barbecue sauce, they're picturing a thick, sweet, and tangy tomato mixture—that's Kansas City style and probably the most fitting place to start this exploration.

Kansas City-Style Barbecue Sauce Recipe

butter

yellow onion, finely chopped (about 1 cup)

garlic, minced (about 1 tablespoon)

molasses

dark brown sugar

yellow mustard

chili powder

cayenne pepper

Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black pepper, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.

Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

&quot;Quick and easy to make, and delicious too! These were a family tradition, when we were growing up. My maternal grandmother made them for almost every family gathering. She had to satisfy the picky and varied taste of many grandchildren, nieces and nephews, as well as her own young children. So, to satisfy everyone's taste, her sloppy joe recipe contains no green bell pepper, no onion and no celery. It was, and still is, a hit with all the kids.&quot;

Top 40 ketchup recipes from across the web

The most viewed ketchup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Huli Huli Chicken Recipe

Chinese Stir-Fried Tomatoes and Egg...

Simple Barbecue Sauce

Homemade tomato ketchup

Okonomiyaki Brussels Sprouts

Kleverige kip met rijst en spinazie

Sheet-Pan Chicken Meatballs

Dahi Toast

Shrimp Cocktail Sauce Recipe - Easy...

Huli Huli Chicken

Kids' Chicken Katsu

Home Fries Recipe

Kansas City-Style Barbecue Sauce Re...

Grandma&#39;S Sloppy Joes

Stir-Fried Chicken With Ketchup

Sticky Barbecue Chicken

Bite-Sized Blooming Onions

Pulled pork

Tofu Sloppy Joes

Ultimate Classic Meatloaf

Meatloaf

Quick and Easy Meatloaf

Doctoring Canned Baked Beans

Fermented French Fries

Perfect Meatballs

Trader Joe's Copycat Cowboy Caviar

Salsa Golf (Argentinean Ketchup) Re...

Peach-Mustard Sauce

Homemade ketchup

Chicken Katsu

Lexington Dip BBQ Sauce Recipe

Sloppy Joes

Skinny Mayo-Less Cabbage Salad

Shut Yo' Mouth Sauce

Texas Barbecue Juice Recipe

Sticky Guava Barbecue Drumsticks

Fry Sauce

Yangnyeom Sauce

Thousand Island Dressing

Kansas City Style Barbecue Sauce Re...

The most viewed ketchup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Grandma'S Sloppy Joes