Stans Seasoned Ketchup Recipes
STAN'S SEASONED KETCHUP
Give your ketchup a twang by adding prepared mustard. I prefer French'su0026reg; but dijon-style will work as well. I also like to add a couple of tablespoons of ground black pepper. Smokehouseu0026reg; pepper is the best!
Provided by StanDiego
Categories Sauces and Condiments
Time 10m
Yield 64
Number Of Ingredients 6
Steps:
- Stir ketchup, mustard, smoked pepper, onion granules, hot pepper sauce, and granulated garlic together in a bowl; funnel into a squeezable bottle and refrigerate between uses.n
Nutrition Facts : Calories 13.7 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 148.6 mg, Sugar 2.9 g
FLAVORED KETCHUP 10 WAYS
From barbecue to teriyaki, we're shaking up the ketchup bottle with 10 different recipes for America's favorite condiment.
Provided by By Stephanie Wise
Categories Condiment
Time 5m
Yield 4
Number Of Ingredients 36
Steps:
- For each recipe, mix ingredients in small bowl.
- Serve immediately, or refrigerate in tightly sealed container up to 3 weeks.
Nutrition Facts : ServingSize 1 Serving
STAN'S SEASONED KETCHUP
Give your ketchup a twang by adding prepared mustard. I prefer French'su0026reg; but dijon-style will work as well. I also like to add a couple of tablespoons of ground black pepper. Smokehouseu0026reg; pepper is the best!
Provided by StanDiego
Categories Sauces and Condiments
Time 10m
Yield 64
Number Of Ingredients 6
Steps:
- Stir ketchup, mustard, smoked pepper, onion granules, hot pepper sauce, and granulated garlic together in a bowl; funnel into a squeezable bottle and refrigerate between uses.n
Nutrition Facts : Calories 13.7 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 148.6 mg, Sugar 2.9 g
SEASONED KETCHUP
Give your French fries some zip with Seasoned Ketchup. Our Seasoned Ketchup recipe features Cajun seasoning, chipotle chile pepper powder and sweet relish.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Mix ingredients until blended.
Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 4 g, Protein 0 g
STIR-FRIED CHICKEN WITH KETCHUP
I learned about the genesis of this dish from Suvir Saran, an Indian chef in New York. This dish is Manchurian in origin and is based on an ingredient that is in almost every refrigerator. It's stir-fried chicken with ketchup, and before you turn your nose up, think how good ketchup can taste. In the version he cooked for me, Mr. Saran tossed cauliflower in a slurry of cornstarch and egg, then deep-fried it. The crust was exquisite, and the cauliflower perfectly cooked. But it was what happened next that really got my attention: He finished the cauliflower in a sauce, made in about three minutes, containing nothing more than ketchup, garlic and cayenne pepper.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toss chicken with flour so that it is lightly dusted. Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn heat to high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper.
- When chicken browns on one side, toss it and cook until just about done: smaller pieces will take 5 minutes total, larger pieces about 10. Remove to a plate. Turn off heat and let pan cool for a moment.
- Add remaining oil to pan and turn heat to medium high. Add garlic and cayenne pepper and cook, stirring, about 2 minutes. Add ketchup and stir; cook until ketchup bubbles, then darkens slightly. Return chicken to pan and stir to coat with sauce. Taste and adjust seasoning, then serve.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 9 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 681 milligrams, Sugar 13 grams, TransFat 0 grams
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The best recipe for Stan's Seasoned Ketchup! Give your ketchup twang by adding prepared mustard. I prefer French's® but dijon-style will work as well. I also like to add couple tablespoons ground black pepper. Smokehouse® pepper is best!
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