Heinz Recipe Book

7/27/2019 Heinz Recipe Book

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Kids Love Ketchup" Beefaronill you need is one dish to create this yummy meal. Add chili powder to taste for a little extra kick.

ngredients

1 lb. lean ground beef

1/2 cup chopped onion

1/2 cup chopped green pepper

1 can (15 oz.) diced tomato

1 cup Heinz® Tomato Ketchup

1 cup uncooked elbow macaroni

1/3 cup water

1 tsp. chili powder, optional

Preparation

1. In large skillet, cook beef, onion, and bell peppers for 5 minutes. Drain excess fat.

2. Season beef mixture with salt and pepper if desired. Stir in remaining ingredients; bring to a boil. Cover and simmer for 15 minutes or until

macaroni is fully cooked

Texas-Style Beef Frittataayers of chilis, cilantro, cheese, crushed corn chips and seasoned ground beef – everything you need to make a new family favorite

ngredients


1 cup chopped onion

1 tsp. minced garlic

1 can (4 oz.) chopped green chilies


1/2 cup sliced ripe olives

1 Tbsp. chopped fresh cilantro

1 tsp. chili powder

1/2 tsp. ground cumin

1/4 tsp. red pepper

1 cup milk



2 eggs beaten

2 cups coarsely crushed corn chips divided

1 package (8 oz.) Sour cream

reparation

1. In large skillet, cook beef, onions and garlic until onions are tender; remove from heat and drain excess fat. Combine chilies and next 6 ingredients with beef m

set aside.

2. Combine milk and eggs; set aside.

3. Place 1 cup corn chips in bottom of lightly greased 2-quart oblong baking dish. Layer with half of the meat mixture and 3/4 cup cheese; pour half of milk mixture

over. Repeat meat and cheese layers. Pour remaining milk over all.

4. Bake in 350-degree oven 30 to 40 minutes. Spread sour cream over top; sprinkle with remaining 1 cup corn chips and 1/2 cup cheese. Bake an additional 5 m

until cheese is melted.

5. Let stand 5 minutes before serving.

Cheeseburger Macaroni

ngredients


3 cups water


1 tsp. onion powder

2 cups elbow macaroni cooked

3/4 lb. processed cheese spread cut into 1-inch cubes

reparation

1. In large skillet, cook beef until browned. Stir in water, ketchup and onion powder. Bring to boil.

2. Stir in macaroni and cover. Reduce heat and simmer 8 to 10 minutes or until macaroni is cooked.

3. Add cheese, stirring until melted and blended into entire mixture. Serve.

Reuben BurgersMost of the classic Reuben ingredients are in this delicious sandwich – sauerkraut, Swiss cheese – but we substitute zesty ground beef for the traditional corned beef.

ngredients




1/2 cup Heinz® Tomato Ketchup

1/4 cup Sour cream

8 slices Rye bread

4 slices swiss cheese

1/2 cup sauerkraut

reparation

1. In medium skillet, brown beef until completely cooked through; drain excess fat.2. Stir in Ketchup and sour cream. Heat 2 to 3 minutes, stirring.

3. Spoon meat mixture evenly on 4 slices of rye bread. Top with cheese slices and 2 tablespoons of sauerkraut per sandwich. Top with slice of rye bread.

Soccer Night Stir Fryuicy strips of steak and pre-cut veggies cook up quickly to make this a great after-game meal.

ngredients


1/3 cup College Inn® Broth

2 Tbsp. soy sauce

1/2 tsp. ground ginger

1 lb. boneless beef sirloin, cut into thin strips

1 lb. frozen stir fry vegetable mixture

hot cooked rice

Preparation

1. Combine Ketchup, broth, soy sauce and ginger; set aside.

2. In a large nonstick skillet cook beef, 3-5 minutes until slightly browned. Remove beef and set aside.

3. To the hot skillet, add vegetables and ketchup mixture and simmer, covered for 5 minutes. Return beef to skillet and heat for an additional 3

minutes

Honey Dijon Beef and Vegetable Stir-Fryn Asian cooking method brings this colorful dish to the table in a flash. With beef, veggies and rice, it’s a full meal in one dish

ngredients




1/3 cup water

3 Tbsp. honey Dijon mustard

1 Tbsp. soy sauce

1 Tbsp. vegetable oil

1 lb. boneless beef sirloin steak, cut into thin strips

1 cup red bell pepper cut into thin strips

1 cup onion cut into thin wedges

2 cups broccoli florets

hot cooked rice

Preparation

1. In small bowl, combine Ketchup, water, mustard, and soy sauce; set aside.

2. Heat oil in a large skillet and quickly brown beef; remove from pan.

3. To skillet, add bell pepper, onion, and broccoli; cook until crisp-tender (about 5 minutes).

4. Return beef to skillet and stir in Ketchup mixture. Cook until mixture is heated through, about 10 minutes.

5. Serve with rice.

Easy Sweet and Sour Pork

ngredients


1 lb. boneless pork loin, cut into 1/2-inch cubes

1 cup chopped onion

1 cup green bell pepper cut into 3/4-inch chunks

1 cup red bell pepper cut into 3/4-inch chunks


1 can (8 oz.) pineapple chunks drained


1 Tbsp. brown sugar

1 Tbsp. Heinz® Vinegar

1/2 tsp. salt

1/4 tsp. pepper

hot cooked rice

Preparation

1. Heat oil in a large skillet; quickly brown pork on both sides.

2. Add onion, peppers and garlic and cook 5 minutes.

3. Add remaining ingredients except rice. Cover and simmer 10 minutes or until pork is tender. Serve over hot rice



Pork Chops Provencal-Style

ngredients


4 pork chops cut 1-inch thick

1 small eggplant peeled and diced (about 2.5 cups)

1/4 cup finely chopped onion

1/4 cup chopped celery



1/4 cup water

1/4 cup sliced ripe olives

1 Tbsp. drained capers

1/4 tsp. salt

1/4 tsp. dried oregano leaves crushed

1/4 tsp. dried basil leaves crushed

1/4 tsp. pepper

reparation

1. Heat oil in a large skillet. Quickly brown chops in oil; remove. Drain drippings, reserving 2 teaspoons in skillet.

2. Add eggplant, onion, celery and garlic in reserved drippings and cook until tender. Stir in Ketchup and remaining ingredients.

3. Cover; simmer 10 minutes. Return chops to skillet; simmer, covered, 15 minutes, turning chops once.

Breakfast Skillet with Hash Browns & Sausage

ngredients

4 cups Ore-Ida® Southern Style Hash Browns

1 12 ounce package of Johnsonville® Original Breakfast Sausage links

1 1/2 cups Diced onion

1 cup Diced red bell pepper

1 cup Diced poblano pepper (may substitute another mild pepper or 1/4 cup diced jalapenos for extra heat)

3/4 cup Heinz® Jalapeno Ketchup (plus more for serving)



1 tsp. Ground cumin

1 cup Shredded pepper jack cheese

6 Large eggs

6 Tbsp. Vegetable oil

Salt and pepper to taste

reparation

1. Place large nonstick skillet over medium heat. Cook sausage links in the pan according to package instructions. Remove sausage from pan. Allow to cool slig

before slicing into quarters.

2. Remove sausage drippings from pan. Add 3 tablespoons vegetable oil to the pan, completely coating the bottom of the skillet. Cook onions and peppers in the

for 2 min. over medium heat.

3. Add the hash browns to the pan and stir with the onions and peppers. Cook covered for 12 min., turning the mixture over twice for even cooking.

4. When the hash browns are golden brown in color, add the sliced sausage back to the pan. Add the Heinz Jalapeno Ketchup and cumin to the mixture.

5. Stir gently over low heat until everything is well coated and heated throughout. Remove the potato mixture from the pan and cover to keep warm.

6. Heat 3 tablespoons of oil in the pan. Cook the eggs over easy or to your liking. Season with salt and pepper to taste.

7. Divide potato mixture between 6 plates. Top each with an egg. Sprinkle with shredded pepper jack cheese and drizzle with Heinz Jalapeno Ketchup. Serve

immediately

Asian-Inspired Pork Tenderloin

ngredients


1/4 cup soy sauce

1/4 cup finely chopped green onion

3 Tbsp. minced, fresh ginger

2 Tbsp. sesame or vegetable oil

4 cloves garlic minced

1 lb. pork tenderloin

1 tsp. pepper

1 tsp. sesame seeds (optional)

reparation1. Blend the Ketchup with the soy sauce, onion, ginger, sesame oil, and garlic.

2. Place tenderloin in a bowl and cover with Ketchup mixture. Marinate for 1 to 2 hours; turn occasionally.

3. When done marinating, preheat oven to 350 F. Spray baking pan with oil.

4. Remove pork from marinade and place in baking pan. Pour marinade into a small saucepan and save. Sprinkle pork with pepper. Tightly cover.

5. Roast for 20 minutes or until pork reaches internal temperature of 145 F.

6. Meanwhile, bring reserved marinade to a boil. Turn down heat and simmer 5 minutes; keep warm.

7. When pork tenderloin is cooked, brush with cooked marinade. Turn on broiler and brown pork for 5 minutes. Let rest 2 minutes.

8. Slice meat and place on platter. Pour remaining sauce evenly over slices.

9. Sprinkle with sesame seeds.

Fried Rice and Rainbow Peppers



ngredients


1/4 cup tomato juice

2 Tbsp. soy sauce

2 Tbsp. lime juice

1 Tbsp. minced fresh ginger

1 Tbsp. sesame oil



1 cup finely chopped onion

1 cup finely chopped red pepper

1 cup finely chopped yellow pepper

1 cup finely choppped green pepper

3 cups cooked rice

2 thinly sliced green onions

sesame seeds (optional)

reparation

1. Blend the Ketchup with the tomato juice, soy sauce, lime juice, ginger, sesame oil, and garlic. Reserve.

2. Heat vegetable oil in a skillet or wok set over medium-high heat.

3. Add the onion and peppers and stir-fry for 5 minutes, until vegetables are browned.

4. Add the rice and stir-fry for 2 minutes.

5. Pour in the Ketchup mixture and stir-fry for 5 minutes or until most of the moisture is evaporated from the pan.

6. Sprinkle with green onions and sesame seeds (if using).

Tex-Mex-Style Rice and Beansngredients


1 cup chopped onion

1 clove garlic minced

1 Tbsp. chili powder

1 Tbsp. finely chopped fresh oregano

1/2 tsp. salt

1/2 tsp. pepper

1 cup uncooked rice

2 1/2 cups tomato juice

1 can black beans

1 cup corn kernels


2 Tbsp. chopped fresh cilantro or parsley

2 Tbsp. lime juice

reparation

1. Heat vegetable oil in a deep skillet set over medium heat. Add the onion, garlic, chili powder, oregano, salt, and pepper. Cook for 4 minutes.

2. Stir in the rice and tomato juice and bring to a boil. Reduce heat to low and cover tightly. Cook for 20 minutes or until rice is cooked.3. Fluff rice with a fork and increase heat to medium.



4. Stir in beans, corn, and Ketchup. Cook until heated through, about 5 minutes.

5. Stir in fresh herb and lime juice.

Southwestern-Style Corn Medleyngredients

1/8 tsp. ground cumin

1/4 cup sliced green onions

2 Tbsp. lime juice

1 Tbsp. chopped fresh cilantro


3 cups frozen whole kernel corn

1 small zucchini halved lengthwise, cut into 1/4-inch slices

1 chopped fresh tomato


1 tsp. chili powder

Preparation1. In medium skillet, heat oil and add corn, zucchini, and tomato. Cook for 5 minutes.

2. Stir in Heinz® Tomato Ketchup, chili powder, and cumin.

3. Cook 5 more minutes, stirring occasionally. Remove from heat.

4. Stir in onion, lime juice, and cilantro; serve immediately.

Super Smashed Potatoesngredients

2 onions peeled and chopped in 1-inch pieces



2 tsp. chili powder

1 tsp. Heinz® Worcestershire Sauce

1 package Ore-Ida® Steam n' Mash Cut Russet Potatoes

2 cups shredded very sharp Cheddar cheese

salt to taste

pepper to taste

reparation

1. Toss the onions with the Ketchup, vegetable oil, chili powder, and Worcestershire sauce. In a medium skillet, cook for 10 to 12 minutes or until softened.

2. Meanwhile, prepare potatoes according to package.3. Combine cheese and onions into potatoes using a potato masher or large fork.

eason with salt and pepper if necessary

Cheesy Sausage Jalapeno Hash Brown Bake



ngredients

1 Small yellow onion, chopped

4 cups Cubed Italian or French bread, crusts removed

3 Tbsp. Butter

3/4 cup Canned mild jalapeno rings (1/2 cup cut into quarters, 1/4 cup for topping)

1 Large poblano pepper, roasted over an open flame, skin & seeds removed & diced

3 Tbsp. Green onions, thinly sliced (reserved 1 tablespoon for garnish)

4 cups Ore-Ida® Country Style Hash Browns

12 oz. Johnsonville® Original Recipe Breakfast Sausage

1 1/2 cups Whole milk

10 Large eggs

1 tsp. Salt

1/4 tsp. Black pepper

1/2 cup Heinz® Jalapeno Ketchup

1 1/2 cups Shredded mild Cheddar cheese

1 1/2 cups Shredded colby jack cheese

reparation

1.

Preheat oven to 350 degrees Fahrenheit. Heat a large, non-stick sauté pan over medium high heat.

2. Cook Johnsonville Sausage links until browned and fully cooked (internal temperature must reach 165 degrees Fahrenheit). Remove links and wipe sauté pan

paper towel.

3. Return the sauté pan to medium high heat and melt butter. Add the onions, jalapeno and poblano peppers and sauté until soft, about 5 min.

4. Add the frozen Ore-Ida hash browns and break apart. Cook covered, stirring once halfway through until the hash browns are browned, about 10 min. Stir in the

green onions and cook for 2 min.

5. In a large mixing bowl, combine the milk, eggs, salt, pepper and whisk until well blended.

6. To assemble, spray a deep 13 x 9 inch casserole dish with cooking spray. Spread the onion and hash brown mixture evenly at the bottom of the baking dish. D

a layer of Heinz Jalapeno Ketchup over the hash brown mixture, about 1/4 cup.

7. Place the bread cubes evenly on top. Cut the cooked sausage links into quarters and spread evenly over the bread cubes. Pour the milk and egg mixture over

layers.

8. Sprinkle the cheddar cheese and then place the remaining whole rings of jalapeno peppers evenly on top of the casserole. Finish with the colby jack cheese.

9. Bake, uncovered for 45 to 50 min until puffed and golden brown and to an internal temperature of 165 degrees Fahrenheit. Drizzle remaining 1/4 cup Heinz

Jalapeno Ketchup over hash brown bake, garnish with reserved green onions and serve

Heinz Classic Chicken Cacciatore

ngredients

2 lb. boneless, skinless chicken thighs

1/2 tsp. salt

1/2 tsp. pepper

1 Tbsp. canola oil



1 cup sliced onion

1 cup sliced green pepper

3 cups diced tomatoes


1/4 cup white wine or chicken broth

2 garlic cloves minced

1 1/2 tsp. dried thyme

1 1/2 tsp. dried oregano leaves

hot buttered egg noodles or pasta

reparation

1. Preheat the oven to 350 °F. Trim the chicken of excess fat or gristle. In a large skillet over medium-high heat, heat oil. Brown chicken in batches, cooking 2 min

on each side. Transfer to a casserole dish.

2. Spread onion and peppers evenly over the chicken. In a medium bowl, combine diced tomatoes, Ketchup, wine (or chicken broth), garlic, thyme and oregano. P

over chicken and vegetables.

3. Cover and bake for 50-60 minutes or until chicken is tender and sauce is thickened. Serve with egg noodles or pasta

Vegetable Stuffed Peppers

ngredients

1 Tbsp. olive oil

1 small zucchini quartered lengthwise, cut into 1/4-inch slices

1 cup quartered mushrooms


1 garlic clove minced

1 cup chopped tomato

1 cup cooked rice

1 can (15 oz.) cannelini or navy beans drained


1/2 cup tomato sauce

1/3 cup grated Parmesan cheese divided

1 tsp. dried basil leaves

1/2 tsp. salt

1/4 tsp. dried oregano leaves

3 medium red, yellow or green peppers cut lengthwise, seeded

reparation

1. Spray 2-quart oblong baking dish with nonstick cooking spray.

2. In large skillet over medium heat, heat oil. Sauté zucchini, mushrooms, onion and garlic until vegetables are crisp-tender, stirring frequently.

3. Add tomato, rice, beans, Ketchup, tomato sauce, 1/4 cup Parmesan cheese, basil, salt and oregano; mix well. Spoon vegetable mixture into pepper halves; plaprepared baking dish.



4. Cover; bake in 375-degree oven, 35 minutes. Uncover; baste with pan juices. Sprinkle peppers with remaining Parmesan cheese.

5. Bake an additional 20 minutes or until filling is hot and peppers are tender

Spanish Rice and Chicken Skillet

ngredients

1 lb. boneless, skinless chicken breasts cut into 1-inch pieces

1 can (15 oz.) stewed tomatoes

1 1/2 cups chicken broth

1 cup uncooked rice


1/2 cup chopped green bell pepper

1/4 tsp. salt

1/8 tsp. red pepper

reparation

1. Spray a large nonstick skillet with cooking spray.

2. Brown chicken 2-3 minutes.

3. In same skillet, add remaining ingredients. Stir to combine.

4. Bring to boil; cover and simmer for 20 minutes or until chicken and rice are cooked, stirring once

Thai-Style Chicken and Spinach Salad

ngredients


2 Tbsp. brown sugar

2 Tbsp. soy sauce

2 Tbsp. Heinz® Apple Cider Vinegar



1 lb. boneless, skinless chicken breasts



1/4 cup peanut butter

1/4 cup vegetable oil

6 cups baby spinach leaves

1/2 cup bean sprouts

1/2 cup thinly sliced red onion

1/2 cup sliced red pepper

reparation

1. Preheat grill to medium-high and lightly grease grate.

2. Whisk the Ketchup with the brown sugar, soy sauce, vinegar, garlic and ginger.

3. Divide mixture in half. Brush the one half evenly over chicken.

4. Grill chicken for 8 to 10 minutes, turning as needed or until internal temperature reaches 165 F. Remove from grill and let chicken rest for 5 minutes. Slice thinly

5. Whisk together reserved Ketchup mixture with peanut butter and vegetable oil.

6. Toss spinach with sprouts, onion and red pepper.

7. Drizzle salad mixture with peanut dressing and toss to combine.

8. Top with sliced chicken and serve

Stuffed Jalapeno Peppers

ngredients

12 large, fresh jalapeno peppers


3/4 cup shredded Cheddar cheese

1/2 cup softened brick-style cream cheese

1 cup fresh breadcrumbs

2 Tbsp. butter


1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. paprika

reparation

1. Preheat oven to 400° F. Cut peppers in half lengthwise; seed and hollow out the insides.

2. Blend Ketchup with cheddar and cream cheeses. Spoon or pipe the filling into halved peppers, mounding slightly.

3. Combine breadcrumbs with butter, garlic, salt, pepper and paprika. Sprinkle crumb mixture on top of each stuffed pepper.

4. Place peppers, filling side up, on a lightly greased baking sheet. Bake in preheated oven for 18 minutes.

Variation: Sorry couldn't just leave it alone. Had to add some fresh crumbled bacon to the mix. LOVED them we did!!

Turkey Parmigiana Meatloaf



ngredients


3/4 cup grated Parmesan cheese

2 Tbsp. tomato paste

1 Tbsp. dried basil

1 Tbsp. oregano leaves



1/2 tsp. salt

1/4 tsp. pepper

1 egg, beaten

1/2 cup fresh breadcrumbs

1 1/2 lb. ground turkey

reparation

1. Preheat the oven to 350 F.

2. In a large bowl, stir Ketchup with cheese, tomato paste, basil, and oregano. Divide Ketchup mixture in half.

3. Combine one half of Ketchup mixture with onion, garlic, salt, pepper, and egg. Stir in breadcrumbs.

4. Crumble turkey into same bowl and mix gently until evenly combined.

5. Press meat mixture gently into a greased meatloaf pan. Spread remaining Ketchup mixture evenly over the top.6. Bake for 50 to 60 minutes or until internal temperature registers 170 F.

7. Rest meatloaf for 5 minutes; drain off any liquid in the pan and slice meatloaf.

Heinz Classic Meatloaf ngredients



1/2 cup finely chopped celery

1/4 cup finely chopped green pepper


1 1/2 lb. lean ground beef

1 cup soft, fresh breadcrumbs

1 large egg slightly beaten

1/2 tsp. salt

1/4 tsp. pepper



P reparation

1. Preheat oven to 350° F. Heat oil in a skillet set over medium-high heat. Cook onion, celery and pepper until softened, about 5 minutes.

2. Stir in Ketchup. Remove pan from heat and divide sauce mixture in half.

3. Combine one half of the sauce with ground beef, breadcrumbs, egg, salt, and pepper. Mix gently.

4. Pat mixture into a lightly greased meatloaf pan. Bake for 1 hour or until an instant-read thermometer reaches 165 F.

5. Rest meatloaf for 5 minutes. Reheat the reserved sauce mixture. Slice meatloaf and serve with sauce.

Mango Salsa Chicken

ngredients

1 lb. skinless, boneless chicken breasts or thighs


1/3 cup Sour cream or yogurt

1 tsp. smoked paprika or chili powder

1 cup peeled and diced ripe mango

1 cup diced red pepper

2 chopped green onions

1 Tbsp. finely chopped coriander or parsley


2 Tbsp. fresh lime juice

2 tsp. olive oil

1 tsp. hot pepper sauce

reparation

1. Place each piece of chicken between two sheets of plastic wrap and pound lightly to flatten.

2. Reserve 2 tablespoons of the Ketchup. Blend remaining ketchup with sour cream and paprika.

3. Place sauce mixture and chicken in a zip-top bag and turn to coat. Marinate for 30 minutes in the refrigerator.

4. Preheat grill to medium-high and grease the grate.

5. Combine mango, red pepper, green onion, coriander, garlic, lime juice, olive oil, hot pepper sauce, and remaining 2 Tbsp of Ketchup. Reserve.

6. Remove chicken from marinade and grill, turning once until cooked to an internal temperature of 165 F. Serve topped with salsa

Chili 'n Cheese Chicken

ngredients

4 boneless, skinless chicken breast halves (about 1 pound)




1/2 cup Heinz® Hot & Spicy Ketchup

1 can (4 oz.) Chopped green chilies

1/4 cup thinly sliced green onions

4 slices cheddar cheese

2 Tbsp. chopped cilantro or parsley

reparation

1. Lightly flatten chicken to uniform thickness.

2. In large skillet, brown chicken in oil.

3. In a small bowl, combine Ketchup, chilies, and onions; spoon Ketchup mixture evenly on each chicken breast.

4. Cover; cook over medium-low heat for 10 minutes or until chicken juices run clear.

5. Top each chicken breast with a slice of cheese. Cover; cook 1 to 2 minutes longer, until cheese is melted.

6. Sprinkle with cilantro or parsley

Chicken Quesadillas

ngredients

1 cup Heinz® Chili Sauce

1/2 cup Heinz® Hot & Spicy Ketchup

1 cup Sour cream

8 8-inch to 10-inch wheat-flour tortillas

3 cups shredded, cooked chicken

3 cups shredded Monterey Jack cheese

1 cup diced red or green pepper

1/4 cup finely diced red or white onion

1/4 cup chopped fresh coriander or parsley

reparation

1. Blend the chili sauce and Ketchup. Divide mixture in half.

2. Stir one half with the sour cream and reserve to use as a dipping sauce.

3. Spread the other half of chili sauce and Ketchup mixture evenly over the tortillas.

4. Sprinkle tortillas evenly with chicken, cheese, peppers, onion, and coriander. Fold over each tortilla.5. Heat a large skillet over medium heat. Lightly coat pan with cooking spray.

6. Add two tortillas and cook, turning once, for 3 to 5 minutes or until each side is golden.

7. Slice into wedges and serve with the reserved dipping sauce.

Fast Football Franks



ngredients

1 lb. cocktail franks


1 can (8 oz.) crushed pineapple in juice

1/2 cup grape jelly

2 Tbsp. chopped jalapeno peppers

reparation1. Brown cocktail franks in medium skillet. When browned, remove franks from skillet and set aside.

2. Add Ketchup, pineapple, grape jelly and jalapeno peppers to skillet. Cook, stirring, until jelly is melted.

3. Add in cocktail franks; simmer in sauce 10 to 15 minutes, stirring occasionally. Serve warm, with toothpicks.

Barbecued Frankfurters

ngredients

1 Tbsp. butter or margarine

1/2 cup finely chopped celery

1/4 cup minced onion


1/2 cup water

1/2 cup Heinz® Apple Cider Vinegar

2 Tbsp. brown sugar

1 Tbsp. Lea & Perrins® Worcestershire Sauce

2 tsp. Heinz® Yellow Mustard

1 lb. 8/1 frankfurters

8 long sandwich buns

reparation

1. Heat butter in a medium skillet, cook celery and onion until tender.2. Add Ketchup and next 5 ingredients and stir into skillet to combine. Simmer, uncovered, 15 minutes, stirring occasionally.

3. Add frankfurters; cook over low heat for 5 minutes or until heated through. Serve frankfurters with sauce in buns.

Major League Rhubarb



ngredients

3/4 cup sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. salt

2 cups soft bread crumbs

1 package (20 oz.) unsweetened frozen rhubarb thawed (or 3 cups of 1-inch slices of fresh rhubarb)

1 medium banana peeled, thinly sliced

1 medium tart apple peeled and chopped


1 Tbsp. lemon juice

2 tsp. grated lemon rind

3 Tbsp. butter or margarine cut into small cubes

ice cream, whipped cream or sour cream

reparation

1. Preheat oven to 350°F.

2. Combine first 5 ingredients in large bowl; reserve ¾ cup mixture. Add rhubarb, banana and apple to remaining crumb mixture; toss lightly.

3. Blend Ketchup, lemon juice and rind; combine with fruit. Pour into greased 8x8x2 baking dish. Sprinkle remaining ¾ cup crumb mixture over fruit dot with butte

Cover baking dish with foil. Bake 50 to 60 minutes or until rhubarb is tender. Remove cover; cool on wire rack.

4. Serve warm or cold, topped with ice cream, whipped cream or sour cream

Number One Nachos

ngredients


1 packet (1.25 oz.) taco seasoning mix

1/2 cup water


1 package (8 oz.) tortilla chips


1/2 cup diced fresh tomato



reparation

1. In a medium skillet, brown beef until thoroughly cooked, 5-6 minutes. Drain fat.

2. Stir in taco seasoning mix and water and simmer 2 minutes or until slightly thickened. Stir in Ketchup and heat.

3. Place chips in a baking dish overlapping chips slightly. Top chips with beef mixture. Sprinkle with cheese.

4. Bake in 400-degree oven, 3-5 minutes to melt cheese. Top with diced tomato

Barbecued Shrimp Kabobs

ngredients


3 Tbsp. lime juice


2 tsp. soy sauce

1 tsp. hot pepper sauce

1/4 tsp. garlic powder

1/4 tsp. ginger

1 lb. raw shrimp 16-20 count, shelled and deveined

reparation

1. Combine first 7 ingredients. In two small dishes, divide sauce into equal parts.

2. Thread shrimp on thin skewers. Pour one half of the sauce over skewers and refrigerate 30 minutes, turning skewers once during refrigeration.3. Grill shrimp 3-5 minutes, turning once, until cooked through. Use the remaining sauce for dipping.

Spicy Sausage-Stuffed Mushrooms

ngredients

16 large button mushrooms

1 tsp. vegetable oil

8 oz. ground hot Italian sausage


1 tsp. chopped fresh rosemary

1/4 cup fresh breadcrumbs





2 Tbsp. chopped fresh parsley

reparation

1. Preheat oven to 375° F.

2. Remove stems from mushrooms. Finely chop enough stems to make 1/2 cup. Reserve.

3. Heat oil in a skillet over high heat. Cook ground sausage until browned; drain off fat. To sausage, add chopped mushrooms, onion and rosemary. Cook, stirring

constantly 3 –5 minutes. Turn off heat.

4. Stir in the breadcrumbs and cheese. Blend well the ketchup and parsley.

5. Spoon mixture evenly into mushroom caps and arrange in a baking dish. Bake for 12 to 15 minutes or until mushrooms are tender and tops are golden.

Honey-Garlic Scallop Kabobs

ngredients

12 slices bacon

24 tsp. large sea scallops about 2 pounds

1/2 tsp. salt

1/2 tsp. pepper


1/4 cup honey

1/4 cup soy sauce

1 Tbsp. lemon juice

1 1/2 tsp. minced garlic

reparation

1. Preheat grill to medium-high and grease lightly.

2. Cook bacon in a frying pan until beginning to crisp. Blot on paper towels. Pat scallops dry and season with salt and pepper.

3. Wrap each scallop with a half slice of bacon; thread 2 scallops onto each skewer. Stir Ketchup with honey, soy sauce, lemon juice and garlic. Brush half of the

mixture over the scallops.

4. Grill kabobs for 3 to 5 minutes per side or until cooked through. Baste with remaining sauce during cooking.

Honey Apple BBQ Sauce

ngredients


1 cup applesauce

2 Tbsp. honey

1/4 tsp. ground cinnamon



reparation

1. In small saucepan, combine Ketchup, applesauce, honey and cinnamon. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.

2. Brush frequently on chicken, pork or turkey during last 10 minutes of grilling. Heat any remaining sauce to boiling and cook 2 minutes. Use as a dipping sauce.

makes a great seasonal meatloaf topper.

ip - I marinated the pork chops in red wine vinegar, adding salt & pepper. Then I grilled them, mopping them with the sauce as directed.

Citrus Barbecue Saucehis sauce is delicious on chicken, fish, ribs, steaks and chops. Just brush it on during the last few minutes of grilling.

ngredients

1 1/3 cups Heinz® Tomato Ketchup

1 can (6 oz.) frozen orange juice concentrate



2 tsp. Heinz® Yellow Mustard

reparation

1. Combine all ingredients; bring to boil.

2. Simmer 5 minutes.

Southwestern-Style Baby Back Ribs

ngredients

2 lemons

2 cups Heinz® Tomato Ketchup

2 Tbsp. molasses

2 tsp. ground chipotle chili pepper

1 tsp. cumin

1 tsp. dried oregano leaves

3 lb. baby back ribs

1 cup thinly sliced onion

2 cloves garlic sliced

3 cups ginger ale

reparation

1. Preheat oven to 350 F. Juice one lemon and slice the other.

2. Combine lemon juice, Ketchup, molasses, chipotle pepper, cumin, and oregano.

3. Measure out 1/2 cup of the sauce mixture and brush ribs all over. Place in a roasting pan.

4. Scatter lemon slices over ribs. Sprinkle with onion and garlic. Add ginger ale and cover tightly.

5. Place in oven and cook for 1-1/2 hours or until very tender.

6. Cool ribs in liquid, about 25 minutes.

7. Preheat grill to medium-high and grease lightly.

8. Remove ribs from cooking liquid (discard liquid, lemons, and onion).

9. Place ribs on grill. Cook, turning and basting often with remaining sauce, 8 to 10 minutes or until well glazed.



Rotini with Sausage and Peppers

ngredients

2 cups rotini pasta

1 lb. hot or mild bulk Italian sausage

1 cup yellow or red bell pepper cut into thin strips

1 cup green bell pepper cut into thin strips

1 cup onion cut into thin wedges

2 cans (15 oz.) diced tomato




grated Parmesan cheese

reparation

1. Cook rotini according to package directions. Drain and keep warm.

2. In large nonstick skillet, brown sausage using a spatula to break up meat into small pieces; drain fat.

3. Add bell peppers and onion and cook until crisp-tender.

4. Add tomatoes, Ketchup, basil and oregano. Cover; simmer 5 minutes, stirring occasionally.

5. In large bowl, combine rotini and sausage mixture; toss well to combine. Sprinkle each serving with parmesan cheese.

Ginger-Glazed Beef Kabobs

ngredients


1/4 cup dry sherry or rice wine

1 Tbsp. honey

1 Tbsp. minced gingerroot


2 tsp. soy sauce

1 1/2 lb. trimmed sirloin or other tender grilling steak

1 small red pepper cut into chunks

1 small green pepper cut into chunks



12 button mushroom caps

2 very thinly sliced green onions as garnish

6 skewers

reparation

1. Blend the Ketchup, sherry, honey, Worcestershire, ginger, and soy sauce until well combined.

2. Preheat the grill to medium-high and grease lightly.

3. Cut the steak into bite-size pieces.

4. Thread steak, alternating with vegetables, onto 6 skewers.

5. Grill, turning kabobs every few minutes, for 10 to 12 minutes until meat is cooked to medium-rare.

6. During last couple minutes of grilling, baste with sauce. Remove from grill onto a service plate.

7. Sprinkle with green onions and use remaining sauce for dipping

Slow Cooked Spiced Porkhere’s nothing better than arriving home after a long day and being greeted by the smell of a slow-cooked dinner. This one is especially satisfying, with lots of spice an

enty of savory enhancements.

ngredients

1 pork butt roast from 3 to 4 pounds



2 tsp. pepper

2 tsp. cumin

2 tsp. coriander

2 tsp. paprika

1 tsp. all spice

1/2 tsp. salt



1 cup Heinz® Apple Cider Vinegar

1/2 cup molasses

1/3 cup Heinz® Yellow Mustard

2 tsp. cornstarch

soft rolls

reparation

1. Remove all string from the roast and trim away excess fat.

2. Blend oil, chili powder, pepper, cumin, coriander, paprika, allspice, salt, and garlic to make a paste. Rub all over the pork, working the spice mixture into the me

well.

3. Marinate for at least 30 minutes. Transfer the roast to a crock pot.

4. Blend the Ketchup with the vinegar, molasses, and mustard.

5. Pour mixture over the roast and cook on low for 8 to 10 hours or until very tender.

6. Transfer the roast to a large bowl; discard any visible fat. Use two forks to separate the meat into long strands. Cover bowl and keep warm.

7. Remove cooking juices and strain.

8. Place juices in a saucepan; whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling.

9. Place shredded meat and sauce back into crock pot to keep warm.

10. Serve the meat on soft rolls



Vegetable Garden Pasta Sauce

ngredients


1 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

1 cup chopped tomatoes

1 cup chopped green pepper

1 cup sliced mushrooms


1 tsp. dried oregano

1 tsp. dried basil

1 tsp. dried thyme


1/2 cup Heinz® Chili Sauce

1/2 cup water

1 Tbsp. Heinz® Worcestershire Sauce

salt to taste

pepper to taste

reparation

1. Heat oil in a deep skillet or Dutch oven set over medium-high heat.

2. Add onion, celery, and carrot; cook for 5 minutes or until softened.

3. Add tomatoes, green pepper, mushrooms, garlic, and herbs. Cook for 5 minutes.

4. Stir in Ketchup, chili sauce, water, and Worcestershire sauce. Bring to a boil; reduce heat to low and simmer for 20 minutes.

5. Season to taste with salt and pepper

Tex-Mex-Style Skillet Supper

ngredients

1/2 lb. lean ground beef


1 can (15 oz.) black beans, drained



1 can (14.5 oz) diced tomatoes


1 cup frozen corn

1/2 cup uncooked rice

1/2 cup water


1/4 tsp. salt



reparation

1. In large nonstick skillet, cook beef and onion until beef is browned; drain fat.

2. Add beans and remaining ingredients except cheese and mix well.

3. Simmer, covered, 20 minutes or until rice is cooked.

4. Remove skillet from heat; sprinkle cheese over mixture.

5. Cover and let stand until cheese is melted.

Skillet Lasagna

ngredients


1 cup chopped onion

2 cloves minced garlic


1 tsp. dried oregano

1 tsp. dried thyme leaves


1 can (15 oz.) tomato sauce


1 cup water

6 sheets no-boil lasagna noodles

1 cup ricotta*


1 cup shredded Mozzarella cheese

reparation

1. Heat the oil in a large, deep, ovenproof skillet set over medium heat.

2. Add the onion, garlic, basil, oregano, and thyme to the pan. Cook for 5 minutes or until vegetables soften.

3. Increase heat to medium-high; crumble in beef and cook until browned, about 5 minutes.

4. Stir in tomato sauce, Ketchup, and water and bring to a boil.

5. Break the noodles into bite-sized strips and add to the skillet.6. Reduce the heat to medium-low, cover and simmer for 15 minutes, or until noodles are tender.



7. Preheat the broiler to high.

8. Stir the ricotta with the Parmesan.

9. Spoon the cheese mixture into the center of the pan. Sprinkle lasagna evenly with the mozzarella.

10. Broil for 2 to 3 minutes or until cheese is melted and bubbly

Asian-Inspired Pork TenderloinMarinating the tenderloin for just a couple of hours gives this cut of pork amazing flavor.

ngredients


1/4 cup soy sauce

1/4 cup finely chopped green onion


2 Tbsp. sesame or vegetable oil


1 lb. pork tenderloin

1 tsp. pepper

1 tsp. sesame seeds (optional)

reparation

1. Blend the Ketchup with the soy sauce, onion, ginger, sesame oil, and garlic.

2. Place tenderloin in a bowl and cover with Ketchup mixture. Marinate for 1 to 2 hours; turn occasionally.

3. When done marinating, preheat oven to 350 F. Spray baking pan with oil.

4. Remove pork from marinade and place in baking pan. Pour marinade into a small saucepan and save. Sprinkle pork with pepper. Tightly cover.

5. Roast for 20 minutes or until pork reaches internal temperature of 145 F.

6. Meanwhile, bring reserved marinade to a boil. Turn down heat and simmer 5 minutes; keep warm.7. When pork tenderloin is cooked, brush with cooked marinade. Turn on broiler and brown pork for 5 minutes. Let rest 2 minutes.

8. Slice meat and place on platter. Pour remaining sauce evenly over slices.

9. Sprinkle with sesame seeds.

Taco Beef Dip

ngredients



1 package taco seasoning mix

8 oz. Sour cream

reparation

1. Thoroughly cook ground beef; drain fat.

2. Stir in Ketchup and taco seasoning mix. Simmer 5 minutes. Remove from heat.

3. Stir in sour cream and serve warm



Manhattan Clam Chowder

ngredients


1 Tbsp. butter

1 cup finely chopped onion

1/3 cup finely choppped celery

1/3 cup finely chopped carrot

1 tsp. chopped fresh thyme


2 Tbsp. flour

3 cups tomato juice

1 cup clam juice

1 cup milk


1 large potato peeled and diced

1 can (10 oz.) clams drained

1 Tbsp. chopped fresh parsley

salt to taste

pepper to taste

reparation

1. Heat the oil and butter in a soup pot set over medium heat. Add the onion, celery, carrot, thyme, and garlic. Sauté, stirring often, for 5 minutes or until softened

2. Sprinkle in flour. Cook, stirring, for 1 minute.

3. Combine tomato juice, clam juice, milk, and Ketchup.

4. Stir a little juice mixture into flour mixture until flour is incorporated. Stir in remaining juice mixture and add potatoes; bring to a boil.

5. Reduce heat to low and simmer for 30 minutes, stirring often.

6. Add clams and cook for 2 to 3 minutes. Sprinkle with parsley and add salt and pepper to taste.

Zucchini Tomato Sauté

ngredients


1 cup chopped yellow or green bell pepper





2 cups cubed zucchini (1 small)

1 Tbsp. fresh basil leaves

1/4 tsp. salt

1 cup chopped tomato


1 tsp. Heinz® Vinegar


reparation

1. In large skillet, heat oil. Sauté bell pepper, onion and garlic for 3-4 minutes or until just tender.

2. Add zucchini, basil and salt. Cook 2 minutes or until zucchini is tender.

3. Stir in tomato, Ketchup, and vinegar; heat additional 2 minutes.

4. Sprinkle with Parmesan cheese before serving.

Spice Nut Cakengredients

2 cups flour

1 1/4 cups granulated sugar

1 1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. nutmeg

1 cup milk


2/3 cup vegetable shortening

3 eggs

1/2 cup finely chopped walnuts

grated peel of 1 lemon

reparation

1. Preheat oven to 350 F.

2. Sift flour, sugar, baking soda, baking powder, salt, and nutmeg together into a large mixing bowl.

3. In a separate bowl, place milk, Ketchup, and shortening; beat 2 minutes with electric mixer.

4. Add eggs and beat 2 minutes longer.

5. Scrape Ketchup mixture into flour bowl and slowly incorporate with an electric mixer.6. Fold in nuts and lemon peel.

7. Spread batter evenly in 2 greased and floured 8-inch round layer pans or in a 13x9 baking pan.

8. Bake 30 to 40 minutes or until cake tester inserted in center comes out clean.

9. Allow cake to completely cool. Frost with buttercream or cream cheese frosting.

Mini Frittatas with Hash Browns and Sausage



ngredients

2 cups Ore-Ida® Country Style Hash Browns

1/2 package (12 oz.) Johnsonville® Original Breakfast Sausage, casing removed


1/4 cup Ore-Ida® Chopped Onions

1/3 cup red bell pepper, diced

1/3 cup green bell pepper, diced

1/4 cup canned black beans, drained and rinsed

1/4 cup canned corn, drained

2 cloves garlic, minced

3/4 cup Heinz® Jalapeno Ketchup

12 large eggs, beaten

1/4 cup shredded cheese

1/2 avocado, sliced thin

sour cream, to garnish

Heinz® Jalapeno Ketchup, to garnish

reparation

1.

Preheat oven to 400°F. On a parchment lined sheet pan, spread Ore-Ida® Country-Style Shredded Hash Brown in a thin layer and bake for 15 minutes or until

browns are golden brown and crispy. Set hash browns aside.

2.

In a large sauté pan, thoroughly cook sausage until internal temperature reaches 165°F, drain off excess fat and set aside.

3.

In the same pan add the vegetable oil and sauté the Ore-Ida® Chopped Onions, peppers, beans, corn, and garlic until soft.

4.

Add the Heinz® Jalapeno Ketchup and cooked sausage and sauté for an additional minute.

5.

In greased muffin tin, layer the hash browns, sausage mixture, and eggs evenly to each cup and top eggs with cheese. Bake at 350°F for 15 minutes or until eg

have set.

6.

Top frittata with avocado slices, sour cream, and drizzle of Heinz® Jalapeno Ketchup. Serve immediately.

Love Apple Pie

ngredients




2 tsp. lemon juice

5 cups peeled, thinly sliced cooking apples (2 to 2.5 lbs.)

3/4 cup granulated sugar

3/4 cup all-purpose flour

1/2 tsp. cinnamon

1/3 cup butter or margarine softened

1 unbaked 9-inch pie shell

reparation


2. Blend Ketchup and lemon juice; combine with apples.

3. Combine sugar, flour, and cinnamon; cut in butter until thoroughly mixed.

4. Fill pie shell with apples; top with sugar mixture.

5. Bake 45 to 50 minutes or until apples are cooked.

6. Serve warm with ice cream, if desired.

Carrot Cookies

ngredients

1 cup packed light brown sugar

1 cup granulated sugar

1 cup room-temperature unsalted butter


2 large whole eggs

1 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

1/4 tsp. ground allspice

1/4 tsp. salt

2 cups old-fashioned rolled oats

1 1/2 cups finely shredded carrots

1 cup raisins

1 cup chopped walnuts

Frosting Ingredients

8 oz. Room-temperature cream cheese



1/2 cup room-temperature unsalted butter

2 1/4 cups confectioners' sugar


reparation

1. Cookie Preparation

2. In the large bowl of an electric mixer, combine brown sugar, granulated sugar, butter, and Ketchup. Beat at medium speed until light and fluffy.

3. Add eggs and vanilla and continue beating on medium speed until mixture is well blended.

4. In another bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, and salt.

5. Gradually add flour mixture to the Ketchup mixture, mixing on low speed until combined.

6. Stir in oats, carrots, raisins, and nuts.

7. Chill dough in refrigerator for at least 2 hours or overnight.

8. Using a No. 40 scoop (approximately 1-1/2 tablespoons), scoop dough onto prepared baking sheets, leaving 2 inches between cookies.

9. In a preheated 350 F oven, bake cookies for 15 to 18 minutes, until they are brown around the edges.

10. Transfer to a wire rack to cool.

11. Cookies can be served "as is" or assembled into cookie sandwiches. To assemble cookie sandwiches, spread the underside of one cookie with about 2 teaspo

of Cream Cheese Frosting (see recipe below). Top with a plain cookie, placing flat sides together. Repeat with remaining cookies.

12. Frosting Preparation

13. Place cream cheese and butter in a mixing bowl. Using an electric mixer, beat until smooth and well blended.

14. Sift in confectioners' sugar and continue beating until smooth.

15. Add vanilla and stir to combine.

Tic Tac Toe Cookiesngredients

1 1/2 cups flour

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup chunky or creamy peanut butter

1/2 cup softened butter or margarine

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar


1 egg

reparation


2. Sift together flour, baking soda, and salt. Set aside.

3. Cream together peanut butter, butter or margarine, sugar, and brown sugar until light and fluffy. Add Ketchup and egg; beat until well mixed.

4. Thoroughly blend flour mixture into peanut butter mixture.

5. Drop by Tablespoonfuls onto baking sheets lined with parchment paper. With fork dipped in flour, press cookie flat, making impressions in two directions.

6. Bake 8 to 10 minutes or until golden brown. Cool on wire rack

Secret Spice Cookiesngredients

1 cup oat flour*

1 cup all-purpose flour

2 tsp. baking soda

2 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. ground allspice

1/2 tsp. salt

1 cup granulated sugar




1/3 cup canola oil

1 large egg

1/4 cup molasses


additional sugar for coating as needed

reparation


2. Line baking sheet with parchment paper.

3. Combine oat flour, all-purpose flour, baking soda, ginger, cinnamon, allspice, and salt in a medium-size bowl; whisk to combine, and set aside.

4. In a large mixing bowl, combine sugar, Ketchup, and oil. Using an electric mixer, beat on medium speed for 2 minutes.

5. Add egg, molasses, and vanilla and continue to beat just until mixture is combined.

6. Reduce speed to low and gradually add flour mixture until thoroughly combined.

7. Using a small scoop (approximately 1-1/2 tablespoons), form dough into balls then roll in sugar to coat.

8. Arrange dough balls 2 inches apart on prepared baking sheet.

9. Bake at 350 F until cookies are golden brown around the edges and cracked on top, about 10 to 12 minutes.

10. Let cool 2 minutes on sheet tray. Transfer to wire rack to finish cooling.

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