Best 20 Heinz Recipes

HEINZ® CLASSIC MEATLOAF

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Heat oil in a skillet set over medium-high heat. Cook onion, celery and pepper until softened, about 5 minutes. Stir in ketchup. Remove pan from heat and divide sauce mixture in half.
• Combine one half of the sauce with ground beef, breadcrumbs, egg, salt and pepper. Mix gently. Pat mixture into a lightly greased 9-x 5-in (2 L) loaf pan. Bake for 1 hour or until an instant read thermometer reaches 160 degrees F (70 degrees C).
• Rest for 5 minutes. Reheat the reserved sauce mixture. Slice meat loaf and serve with sauce.

HEINZ 57® COPYCAT

Steps:

• Whisk ketchup, Worcestershire sauce, mustard, lemon juice, and hot sauce together in a small bowl until smooth.

HEINZ RED HAMBURGER RELISH COPYCAT

Steps:

• In a large enamel or stainless steel bowl, mix the cucumbers, onion, peppers, celery, salt, turmeric, and water. Let stand for 12 hours or overnight, then drain in a strainer, lightly pressing out any excess liquid. Set aside.
• Tie up cinnamon, cloves, and allspice in a piece of cheesecloth. In a large, heavy, enamel or stainless steel saucepan, bring the spices and vinegar to a boil over moderate heat. Reduce the heat to low and. simmer, uncovered, for 15 minutes.
• Add the tomatoes, increase the heat to moderate, and bring the mixture. to a boil. Reduce the heat to low and simmer, partially covered, until the tomatoes resemble a puree - about 30 minutes. Add the sugar and mustard. seeds, cover, and let stand overnight at room temperature.
• Add the drained vegetables to the tomato mixture and bring to a boil over moderately high heat. Then reduce the heat to low and simmer, uncovered, until most of the liquid has evaporated - 25 to 30 minutes. Remove the spice bag.
• Ladle into 4 hot, sterilized, 1/2 pint preserving jars, leaving 1/2 inch of head space. Wipe the jar rims clean, seal, and process in a boiling water bath for 10 minutes. Label, then let the relish mellow in a cool dry place for. at least 3 weeks before using. Will keep for up to 1 year. Refrigerate after opening.

HEINZ KETCHUP BASIC BARBECUE SAUCE

Steps:

• In saucepan, combine all ingredients. Simmer uncovered, 10 minutes. Brush ribs or chicken with sauce during last 10 minutes of grilling or broiling.

HEINZ 57 MEATLOAF

Steps:

• Preheat oven to 350 degrees F. In a large bowl, combine all ingredients. Shape into a loaf and place in a 13x9 baking dish. Brush an additional 2 Tbsp. of Worcestershire Sauce on top and sides if desired.
• Bake uncovered for about 1 hour, or until cooked through. Allow to rest for 5 to 10 minutes before serving.
• TIP: If desired, add 1/3 cup of finely chopped sweet bell peppers.
• TIP: Save the leftovers for lunch. Heat the meatloaf slices in a large skillet over medium heat for 1 to 2 minutes on each side. Serve on toasted rolls with additional Heinz 57®.

HEINZ 57 SAUCE (COPYCAT)

Steps:

• Put all ingredients in a blender and blend on/off for 2 minutes on high or until smooth.
• Keep chilled.

COPYCAT HEINZ KETCHUP

Steps:

• Whisk together ingredients and simmer in a saucepan for 20 minutes or until thickened.
• Allow mixture to cool and refrigerate until needed.

HEINZ CHILI SAUCE (COPYCAT)

Steps:

• WHISK all ingredients well in a medium bowl: 1 (6 ounce) can quality tomato paste, 1/2 cup water, 1/2 cup light corn syrup (Karo), 1/2 cup distilled white vinegar (Heinz), 1 tablespoon minced onion flakes, 1 teaspoon unseasoned sweet chili powder, 1 teaspoon plain salt, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon ground allspice, 1/8 teaspoon ground cloves, 1/8 teaspoon garlic powder, 1/8 teaspoon red chili flakes, 1/8 teaspoon white pepper.
• SIMMER sauce in a small saucepan over low heat until proper/desired consistency is reached (sauce should be as thick as possible, while retaining viscosity); TASTE sauce; SEASON to taste with a pinch of salt salt or more if necessary (flavor should be a balance between savory, salty, sweet and sour).
• REMOVE from heat and allow to cool completely.
• POUR sauce into a squeeze bottle and serve.
• ENJOY it while it lasts! Refrigerate unused portion in sealed squeeze bottle.

GREAT CANADIAN HEINZ® KETCHUP CAKE

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper. Stir the flour with the baking powder, cinnamon, baking soda, nutmeg and ginger into a bowl. Stir the ketchup, water and colouring in a separate bowl. Set aside.
• Beat the butter and blend in the sugar in a large bowl until smooth. Beat in the eggs. Add the flour mixture and ketchup mixture. Beat on low, scraping down the bowl as needed, until combined. Increase the speed to medium-high and beat for 1 minute. Divide the batter evenly between the prepared pans. Bake for 30 minutes or until the centre springs back when touched lightly. Cool the cakes for 15 minutes before turning onto a rack to cool completely.
• Frosting: Beat the cream cheese, butter and vanilla on medium speed for 2 minutes or until smooth. Gradually beat in the sugar on low, scraping the bowl as needed. Beat on high until fluffy. Frost between the cake layers and over the sides and top of the cake. Makes 12 servings.

COPYCAT HEINZ 57 SAUCE

Steps:

• 1. To make raisin puree, add 1/3 cup each of raisins and water to your food processor and puree until smooth. Measure 1/4 cup of the mixture into your saucepan.
• 2. Add the rest of the ingredients and whick it all together until well blended. Bring to a roiling boil over medium high heat, stirring continuously. Reduce heat to low and simmer for 30 minutes, or until sauce thickens.
• 3. Cool. Pour into a bottle and refrigerate 24 hours, or more, to allow the flavors to mingle
• 4. 44 calories per serving. 356 mg sodium, 10 mg carbs

HEINZ 57 CHICKEN

Steps:

• Mix together the Heinz 57 and the honey.
• Grill the chicken over medium heat for 4-6 minutes.
• Brush both sides with sauce mixture, turn over and grill for an additional 4-6 minutes or until the chicken is no longer pink.
• Use any extra sauce for dipping.

HEINZ 57 ZESTY HONEY CHICKEN RECIPE

Steps:

• For sauce, combine Heinz 57 sauce and remaining ingredients. Divide sauce in half. Brush chicken often with one half of sauce during last 5 minutes of cooking time. Serve chicken with remaining sauce for dipping. (Makes about 1 1/2 cups of sauce) Grill chicken until cooked through (12 to 14 minutes for breasts, 20 to 25 minutes for thighs). This recipe yields ?? servings.

SIMPLE 3 STEP SLOW COOKER TANGY CHICKEN WITH HEINZ 57 SAUCE

Steps:

• Wash, and dry chicken quarters with paper towels and place in large slow cooker.
• In a large saucepan, combine butter, 57 sauce, and stewed tomatoes. Heat just until butter melts, and ingredients mix well. Pour over chicken.
• Cover aand cook on low for 5-6 hours.

HEINZ 57 PULLED PORK

Steps:

• In a 5 to 6 qt. slow cooker, mix together Heinz 57® Worcestershire Sauce, Mustard, sugar, tomato paste and onion. Season with salt and pepper if desired. Add pork, turning until well coated. Cover and cook on low heat setting for about 8 hours, or until pork is tender, turning occasionally.
• To serve, remove pork from slow cooker. Pull pork into shreds using two forks. Return pork to slow cooker and stir until well mixed with sauce. Spoon about 3/4 cup onto your favorite sandwich buns and serve immediately.
• TIP: If preferred, cook on high heat setting for about 4 hours, or until pork is tender, turning occasionally.

HEINZ 57 CASSEROLE

Steps:

• Brown beef and onion, drain off fat.
• Stir in water and all other ingredients and mix well.
• Bring to a boil, reduce heat, and simmer uncovered 20-30 minutes, stirring occasionally until macaroni is tender.

HEINZ 57 CHEDDAR MEATLOAF

Steps:

• Mix all ingredients together well and place into a loaf pan.
• Bake @ 350 degrees for 1 hour.
• Drain grease.
• Let stand 5 minutes before serving!

HEINZ 57 PORK CHOPS

Steps:

• Turn oven to 350°F.
• Line baking pan with aluminum foil (optional).
• Place pork chops in pan.
• Pour Heinz 57 sauce over pork chops.
• Bake for 30 minutes (longer time may be required for thicker chops).

HEINZ 57 MEATLOAF

Steps:

• 1. Preheat oven to 350 F. Mix hamburger, egg, soup mix, pepper, W-sauce, 57 sauce; cracker crumbs. Shape into a loaf, put into a small oval/ rectangle shaped pan..
• 2. Pour Heinz 57 over the top and sides.
• 3. Cook 45 mins. Let stand 10 mins. before you slice it

HEINZ 57 BEEF STEW

Steps:

• Brown meat on all sides in hot oil.
• Drain off any excess fat.
• Stir in gravy, tomatoes, 57 sauce, garlic, bay leaves, thyme and pepper.
• Bring to boiling; reduce heat.
• Cover; simmer for 1 hour.
• Add carrots and onions; simmer 20 minutes more.
• Stir in mushrooms.
• Simmer 15 minutes more or until meat and vegetables are tender.
• Remove bay leaf; discard.
• Season to taste.
• Sprinkle with parsley.

HEINZ® BUTTER CHICKEN

Steps:

• Trim the chicken of any fat and cut into chunks. Heat half of the butter in a large skillet set over medium-high heat. Add the chicken in batches and brown all over. Transfer the browned meat to a plate. Reduce the heat to medium.
• Add the onion and garlic to the pan. Cook, stirring often, until golden, about 8 minutes. Stir in the tomato paste, curry paste, ginger and cinnamon. Cook for 1 minute. Stir in the ketchup, yogurt, cream, chicken pieces and any juices that have accumulated on the plate.
• Simmer, partially covered and stirring occasionally, for 15 minutes or until chicken is tender and sauce is thickened. Stir in the remaining butter, lime juice and lime zest just before serving. Serve over basmati rice and garnish with chopped coriander (if using).