Christina Tosch - The Ketchup Cookbook: Cooking with Ketchup: So Much More than a Condiment!
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The Ketchup Cookbook
Cooking with Ketchup: So Much More than a Condiment!
BY
Christina Tosch
Copyright 2020 Christina Tosch
This Book may not be reproduced, in part or in whole, without explicit permission and agreement by the Author by any means. This includes but is not limited to print, electronic media, scanning, photocopying or file sharing.
The Author has made every effort to ensure accuracy of information in the Book but assumes no responsibility should personal or commercial damage arise in the case of misinterpretation or misunderstanding. All suggestions, instructions and guidelines expressed in the Book are meant for informational purposes only, and the Reader assumes any and all risk when following said information.
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Table of Contents
While today ketchup is mainly a table condiment, this didnt happen until the 1900s with the advent of French fries, hot dogs, and hamburgers. Before then, ketchup was a popular ingredient for pies and sauces.
Its now time to ketchup on some fun and fascinating facts.
- A staggering 97 percent of homes in American have ketchup in their kitchen cupboards
- Every year the nation celebrates National Ketchup Day on June 5th
- People were cooking with ketchup as far back as the 18th century with ketchup recipes appearing in American and British cookbooks
- Each person eats approximately three bottles of ketchup every year
- In Asia, cooking with ketchup is the norm, and it is often used as an ingredient for sweet and sour sauce
- If you eat four tablespoons of ketchup, your body is getting the same nutritional value as it does from a medium-size fresh tomato
- The acid in ketchup can restore pots and pans to their former glory by removing any tarnish
- In 1876 thanks to the F J Heinz Company ketchup went on sale to the public
- USA President Donald Trump takes his steak well-done with a side ofyou guessed it, ketchup!
The Ketchup Cookbook features 40 recipes that will show you how to use this store-cupboard staple as a key ingredient for all sorts of savory dishes.
Appetizers, lite-bites, mains, dips, sauces, and sides all taste better when you are cooking with ketchup.
Ketchup is so much more than a condiment!
Appetizers dont come much simpler than this! You can either buy store-bought Catalina Dressing or make your own.
Servings:
Total Time: 1hour 15mins
Ingredients:
- 1 cup fresh mushrooms (sliced)
- 1 cup small-size cauliflower florets
- 1 cup red peppers (chopped)
- 1 onion (peeled, chopped)
- 1 cup tomato ketchup
- 1 cup Catalina dressing (any brand, or see recipe in Chapter 1)
- cup black olives (peeled, sliced)
- Crackers (to serve)
Directions:
1. Add the mushrooms, cauliflower, red peppers, onion, ketchup, and dressing to a pan and bring to a boil before simmering on moderate-low heat for 15 minutes. You will need to stir occasionally until thickened.
2. Remove the pan for the heat and stir in the olives. Set aside to cool.
3. When sufficiently cooled, transfer to the fridge for half an hour before serving.
4. Serve with crackers.
So next time you are catering for a crowd, why not prepare this hearty soup featuring meat and vegetables? It makes a perfect lunchtime lite bite.
Servings:
Total Time: 1hours 25mins
Ingredients:
- 1 quart canned tomatoes
- 2 (14 ounce) cans mixed vegetables
- medium cabbage (shredded)
- 1 cup tomato ketchup
- 1 tbsp salt
- 1-2 tbsp black pepper
- 1 pound ground beef
- 1 medium-size onion (peeled, chopped)
Directions:
1. Add the canned tomatoes to a large saucepan.
2. Without draining, add the mixed veggies to the pan, followed by the cabbage, ketchup, salt, and black pepper.
3. In a frying pan, brown the beef. Add the onion to the pan and cook until golden.
4. Transfer the beef and onion mixture, undrained to the large saucepan, and bring to boil for 2-3 minutes.
5. Reduce the heat to moderate and cover with a tight-fitting lid.
6. Simmer for 60 minutes and serve.
Ketchup is ideal for including in a marinade, its sticky consistency is perfect and it adds tang to sweet ingredients.
Servings:
Total Time: 55mins
Ingredients:
- 2 pounds chicken wings
- Nonstick cooking spray
Marinade:
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 2 tbsp Sriracha chili sauce
- 1 tsp pepper
- 1 tsp crushed red pepper flakes
- 1 tsp onion powder
- tsp salt
Butterscotch Sauce:
- cup sugar
- cup 2% milk (warmed)
- 2 tbsp butter
Crumb Topping:
- 1 tbsp butter
- cup panko breadcrumbs
- 2 green onions (diagonally sliced, divided)
- 1 garlic clove (peeled, minced)
- tsp salt
- tsp pepper
- 2 red bird's eye chili peppers (sliced)
Directions:
1. Preheat the main oven to 400 degrees F.
2. With a sharp knife, cut through the 2 wing joints and discard the wingtips.
3. For the marinade: In a bowl, combine the soy sauce, ketchup, chili sauce, pepper, red pepper flakes, onion powder and salt. Add the wings and toss until evenly and well coated.
4. Using aluminum foil, line a 15x10 pan and grease with nonstick cooking spray.
5. Bake the wings in the prepared baking pan for 10 minutes before turning the heat down to 350 degrees and baking for 12-15 minutes, until the juices run clear.
6. Remove the wings from the oven and keep warm.
7. In the meantime, in a small frying pan, spread the sugar and without stirring cook over moderate heat until it starts to melt.
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