Not exact matches
I just put this
into weight watchers builder and using oil, and 2 % milk and allowing 1/4 cup
of brown sugar to sprinkle..
I made my own version
of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp
brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all
of the ingredients together in a used spice container until they are well combined Rub a generous portion
into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
While the cherries are cooking, combine the 1 cup
of flour, 1/4 cup
sugar (I used a mix
of white and
brown), 3/4 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt
into a large mixing bowl.
I made it again today
into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix
of half dark buckwheat flour and half white whole wheat flour; decreased
brown sugar to 1/4 cup (it was all I had); and used 1/4 cup
of maple syrup.
Ingredients Lemon garlic aioli -1 / 2 cup
of mayo - Juice
of 1/2 lemon -2 garlic cloves - pinch
of salt Burgers - 1 pound
of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon -
brown sugar - Roma Tomatoes, sliced - Red onion, thinly sliced
into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup
of brown sugar in the large bowl.
Pour mixture
into 4 serving bowls and top each with another tablespoon
of brown sugar and ⅛ cup walnuts.
1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut
into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top
of tart with a generous amount
of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden
brown 14) Serve with a side
of vegetable salad (optional)
This rich, decadent maple fudge recipe is definitely the perfect match for the
brown sugar pecans that are mixed
into the fudge and garnished on top
of every little square.
This way the
brown sugar will really get
into the juicy part
of the fruit.
1) Put flour, salt,
sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough
into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid
of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes
of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden
brown)
1 cup unsweetened soy milk, divided
into 1/4 cup and 3/4 cup 2 tablespoons arrowroot powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed
brown sugar 2 sticks cinnamon 8 very thin slices
of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract
In a small bowl, combine 4 1/2 teaspoons
of cold, unsalted butter that is cut
into pieces, 1/4 cup all - purpose flour, 2 tablespoons
of brown sugar, 3/4 teaspoon
of cinnamon, a pinch
of salt and 1/3 cup
of finely chopped pecans or walnuts.
2 large apples, sliced 1/3 cup
brown sugar, loosely packed 1 tsp cinnamon 3 tbsp
of unsalted butter, cold, cut
into small pieces 1 sheet
of puff pastry 2 - 3 tablespoons apricot jam (optional — for glazing the top
of the baked tart)
Compliments
of: Chef Becky Selengut
of Cornucopia Cuisine This recipe takes that childhood favorite
of sprinkling cinnamon and
sugar over toast and combines it all together
into a nostalgic loaf spiraled throughout with freshly ground cinnamon and dark
brown sugar.
For the sweet, I use a teaspoon
of cinnamon with a little less than a half cup
of brown sugar and mix that
into 4 tablespoons
of butter.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut
into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp
brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves for garnish
I used Dakatine all natural peanut butter, used only 250g insted
of 355g
of light
brown sugar, and chilled the dough in the fridge before scooping
into 1 Tbsp balls that I cooked for 20 minutes at 180 °C (356 °F).
It's super easy to make, using Pillsbury biscuits and is topped with
brown sugar, butter, walnuts and cinnamon baked
into a caramelized construction
of sweet buttery goodness.
It's a peanut butter cheesecake filled with chunks
of snickers bars folded
into the cheesecake and topped with homemade
brown sugar salted caramel sauce and more snickers!!
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T
sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount
of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour
into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly
browned and pulls slightly away from sides
of the pan.
French toast roll - ups have hot, gooey fillings stuffed
into the middle
of them with golden -
brown, buttery outsides coated in a sweet, crunchy cinnamon
sugar that all but melts in your mouth.
And, because I love the flavor combination
of lemon and
brown sugar, I worked some
brown (muscovado)
sugar into the icing.
Stir in dried cherries, molasses, ground cinnamon, ginger, and allspice to transform our
Browned Butter Whole - Wheat Muffins
into fruit - filled delights with just 9g
of added
sugar.
For quick breakfasts we often do a Bananas Foster oatmeal — the bananas mixed with a little butter, vanilla,
brown sugar and walnuts cook up fast and I pour it on top
of quick - cooking oats and can be popped
into a thermos.
Spray pan with cooking spray and pour
brown sugar mixture
into bottom
of pan.
- While the cake is still warm, combine the remainder
of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons
of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb
into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
I've been known to dig
into a bag
of brown sugar with a spoon, but I can't even imagine doing such an act with white
sugar.
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark
brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara
sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing
sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch
of salt Combine all ingredients except chocolate and demerara
sugar in a large bowl, stir to combine, then spoon
into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut
into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons
brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut
into 1 - inch squares) 1 lemon, juiced 1 tablespoon
brown sugar 1 tablespoon granulated
sugar 1 teaspoon ground cinnamon 2 dashes salt 1 tablespoon cold butter, cut
into small cubes 1 pie crust dough round 1 egg, beaten (for the egg wash) 3 teaspoons cold water (for the egg wash) 1 tablespoon sanding
sugar (or other type
of sugar with large crystals) Streusel
Into this dent, place a small amount
of the reserved cheese and a pinch
of brown sugar.
3 gallons
of water 3 cups table salt 5 peaches — sliced
into bite size chunks 2 cans
of cola 1/2 large onion — coarse chopped (you could use more here, it was just what I had left over in the fridge) 18 cloves
of garlic — coarse chopped 1 cup
brown sugar 1/2 cup maple syrup
The apples are peeled, cored and cut
into small cubes, then mixed with some
brown sugar, ground cinnamon, lemon juice and a tablespoon
of flour.
Black Pepper Maple Bacon Wrapped Roasted Peach Skillet Ingredients for the peaches: 6 - 8 fresh peaches, sliced
into 6 wedges 1 package
of bacon 1/3 cup maple syrup 1/4 cup dark
brown sugar fresh cracked pepper Directions: Preheat oven to 400 degrees and line a baking sheet with aluminum foil and place a cookie cooling rack on top.
The problem is a rapid acceleration
of browning, which can quickly move your
sugar sauce
into bitter, burnt territory.
1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2 tablespoons
brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1/4 cup dry white wine 1/4 cup passion fruit juice (available in most Latin American and Caribbean markets) 3 tablespoons vegetable oil 3 pounds sirloin steak, fat removed, and cut
into 1 inch cubes 1 large pineapple, peeled, cored, and cut
into 1 1/2 inch cubes 3 small partially ripe papayas, peeled, seeded, and cut
into large cubes
of 1 1/2 inches 3 sweet white onions, peeled and cut
into quarters and separated
Then pour another 1/4
of the batter
into the pan (1/2 total) and then add another layer (lay these flat)
of the sliced apples and sprinkle the
brown sugar and cinnamon mixture over top).
A buttery dough with just a bit
of sugar gets pressed
into the bottom
of a 9 - inch square pan, then baked until the edges
brown and pull away from the pan, about 15 minutes.
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk
of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination
of sweet and spicy; if you can't find it, I would add a tablespoon or two
of palm or
brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise
into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch
of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
4 (12 - ounce) bags
of frozen corn, thawed 1 1/2 cups half and half 1 large onion, chopped 1/4 cup Cabot Unsalted Butter, diced
into 1/4 ″ cubes 1 teaspoon
brown sugar 2 teaspoons Cajun seasoning 1/4 teaspoon black pepper 5 slices thick cut bacon 3 ounces Cabot Pepper Jack (about 3/4 cup) 1 medium tomato, chopped 2 tablespoons fresh snipped parsley 1 teaspoon red wine vinegar ⅛ teaspoon
sugar
So I mixed the
brown sugar with the cinnamon and sprinkled it over the top and when the pudding cake was done and I scooped it
into serving dishes, I sprinkled butterscotch chips over the top and served with a small scoop
of salted caramel ice cream.
Ingredients: 2 chicken breasts cut
into pieces 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon packed
brown sugar 2 cloves
of garlic, minced 1/2 teaspoon fresh grated ginger 2 tablespoons orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2 tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Directions: 1.
Place a heaping TBS
of batter
into the bottom
of the wrapper, top with a heaping TBS
of apples, sprinkle
brown sugar / cinnamon over the top
of apples (about 1 tsp), then top with another heaping TBS
of batter.
Pinot Noir, red raspberries, dark
brown sugar, balsamic vinegar and a hint
of cinnamon were reduced
into this deep purple glaze.
Normally I'd just toss them in a little bit
of olive oil, salt and pepper, but in this instance I wanted them to caramelize just a little bit and enhance their innate sweetness, so I dusted them with just a touch
of brown sugar and popped them
into the oven until they were slightly roasted.
1/2 cup (100 grams)
brown sugar, packed 2 tablespoons butter 1/4 teaspoon ground cinnamon Pinch
of salt 2 medium ripe, firm bananas, cut
into 1 / 4 - inch slices 2 tablespoons dark rum
2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted butter, softened (I used 1 tub
of Smart Balance Light) 3/4 cup granulated
sugar 3/4 cup packed light -
brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut
into 1 / 4 - inch chunks (I used 1 cup
of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking spray
2 lbs boneless, skinless chicken thighs, trimmed
of excess fat and cut
into large, bite sized pieces (about 8 thighs) 1/4 c mirin 1/4 c low sodium soy sauce 1 heaping tsp
of sesame oil 1 heaping T
of brown sugar 1 inch
of fresh ginger, peeled and grated, about 1 T 1/4 tsp black pepper 1/2 tsp red pepper flakes or to taste
* 2 Tablespoons vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm
sugar or
brown sugar * 1 Tablespoon
sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet
of your choice * 6 - 8 green onions, sliced on the diagonal
into approx 1 / 2 - inch lengths
1) Mix flour, butter and icing
sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough
into a ball on a cool, flat, floured surface 4) Flatten dough
into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples
into as thin slices as possible 6) Mix
sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet
of parchment paper until it has expanded to the size
of the tart mold (I used a rough mold the size
of a large pizza) 9) Leaving at least an inch
of dough free, arrange apple slices by overlapping them slightly in the shape
of a circle, starting from the outermost part
of the circle, until you reach the inside 10) Fold the edges
of dough over the filling and then sprinkle the dough with a bit
of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden
brown and the apples are soft 12) Serve warm, with a side
of whipped cream or ice cream (optional)