Type what you have

Ingredients

• ✓ maple syrup
• buttercup squash
• butter

Instructions

1. 1 Place squash cut-side up on a microwave-safe serving dish. Spread butter into the hollow of each half; spoon 2 tablespoons maple syrup into each half. Microwave until fork-tender, 10 to 15 minutes.

By Copper

Ingredients

• ✓ maple syrup
• butter
• apple
• water
• brown sugar
• raisin
• cinnamon

Instructions

1. 1 Melt butter in a large pot over medium heat. Add chopped apples and turn to coat. Cook apples, stirring frequently, until golden in color, 15 to 20 minutes.
2. 2 Slowly stir maple syrup, water, brown sugar, raisins, and cinnamon into the apples. Reduce heat and simmer until a thick syrup forms, about 15 minutes.
3. 3 Remove from heat and let stand for several minutes to thicken. Serve hot, or refrigerate and serve cold.

By Kristin Nicole Patton

Ingredients

• ✓ maple syrup
• butter
• brussels sprout
• apricot
• water
• lime juice

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Add sprouts and apricots to the skillet. Drizzle water over the sprouts mixture. Pour syrup over the the mixture. Saute sprouts mixture until sprouts are wilted, 5 to 10 minutes.
2. 2 Stir lime juice into sprouts mixture just before removing from heat.

By Shahana

Ingredients

• ✓ maple syrup
• sweet potato
• cornstarch
• white sugar
• brown sugar
• margarine
• water

Instructions

1. 1 Toss sweet potatoes with cornstarch in a resealable plastic bag until evenly coated.
2. 2 Place coated sweet potatoes into a multi-functional pressure cooker (such as Instant Pot). Add maple syrup, white sugar, brown sugar, and margarine. Pour in water and stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Margy

Ingredients

• ✓ maple syrup
• winter squash
• curry powder
• butter
• margarine
• salt
• cayenne pepper
• coconut flakes

Instructions

1. 1 In a medium bowl, combine first six ingredients. Microwave on high until heated through, about 5 minutes. Sprinkle on coconut, if desired. Serve.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ maple syrup
• carrot
• balsamic vinegar
• sea salt
• bacon
• pecan
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
2. 2 Whisk maple syrup, balsamic vinegar, and salt together in a large bowl. Cut peeled carrots in half lengthwise and diagonally slice into 1/2-inch thick pieces. Add carrots to maple syrup mixture and stir until carrots are well coated, reserving any leftover maple mixture for later. Spread out carrots in a single layer on the prepared baking sheet.
3. 3 Roast carrots for 10 minutes. Turn carrots and continue to roast until done, 10 to 15 more minutes. Depending on the size of your carrots they might even take longer.
4. 4 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Allow to cool slightly and coarsely crumble.
5. 5 Once carrots are tender, transfer to a bowl and sprinkle with bacon and pecans. Drizzle with any leftover maple mixture and toss until well combined. Garnish with chopped parsley and serve immediately.

By lutzflcat

Ingredients

• ✓ maple syrup
• butternut squash
• salt
• black pepper
• pecan
• blue cheese
• thyme

Instructions

1. 1 Place butternut squash in a microwave-safe baking dish with a lid. Season with salt and pepper. Microwave, covered, until squash is tender, 8 to 10 minutes.
2. 2 Coarsely mash with a potato masher or fork. Stir in pecans, maple syrup, blue cheese crumbles, and fresh thyme leaves until combined.

By Virginia Willis

Ingredients

• ✓ maple syrup
• bacon
• carrot
• pecan oil
• butter
• cinnamon
• salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine maple syrup, pecan oil, melted butter, and cinnamon in a large bowl; set aside.
3. 3 Cut carrots in half lengthwise. Then cut carrots into 4-inch long pieces.
4. 4 Place carrots in a baking dish and pour maple syrup mixture over them. Toss until well coated. Cover with foil.
5. 5 Bake in the preheated oven until tender, about 30 minutes.
6. 6 Meanwhile, place bacon in a large heavy skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a rimmed drop tray. Allow to cool until easy to handle and chop.
7. 7 Remove carrots from oven, discard foil, and sprinkle cooked chopped bacon over carrots. Season with salt and cayenne pepper to taste.

By thedailygourmet

Ingredients

• ✓ maple syrup
• navy bean
• water
• vegetable broth
• tomato paste
• worcestershire sauce
• apple cider vinegar
• brown sugar
• garlic powder
• salt
• black pepper

Instructions

1. 1 Place navy beans in a multi-functional pressure cooker (such as Instant Pot®). Add water and vegetable stock, stirring well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the instant-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Test beans for doneness. If they are not quite soft enough, cook in increments of 2 minutes using instant pressure release until you reach your desired doneness. Drain the beans reserving the bean liquid; set aside.
4. 4 Combine tomato paste, maple syrup, Worcestershire sauce, vinegar, brown sugar, garlic powder, and 1 1/4 cups of the reserved bean liquid in the pot. Add cooked beans and season with salt and pepper. Stir until beans are well coated. Select Saute function on low temperature.
5. 5 Cook until mixture starts to bubble and slightly thicken, about 3 minutes. If mixture is too thick, add some more of the reserved bean liquid until you reach your desired consistency.

By lutzflcat

Ingredients

• ✓ maple syrup
• great northern bean
• onion
• salt pork
• molasses
• brown sugar
• ginger
• mustard powder
• salt
• black pepper
• water

Instructions

1. 1 Soak the dried beans in a large pot of water overnight, then drain. Refill the pot with water, and bring to a boil. Simmer until beans are tender, about 1 hour.
2. 2 While the beans are cooking, mix together the maple syrup, molasses, brown sugar, ginger, mustard powder, salt, pepper and water. Set aside.
3. 3 Place onion wedges into the bottom of a 3 quart or larger slow cooker. Place salt pork cubes over the onion. Drain the beans, and transfer to the slow cooker. Pour the maple syrup mixture over the beans. If there is not enough liquid to cover the beans, add a little more hot water.
4. 4 Cover, and cook on the Low setting for 10 to 12 hours, or cook on High for 5 to 6 hours. If cooking the beans on High, you will want to check occasionally in case they need a little bit more water. If the beans are too juicy for your liking, leave the lid off for the last 30 minutes to steam off some of the liquid.

By TINAFARRENKOPF

Ingredients

• ✓ maple syrup
• brussels sprout
• red onion
• garlic
• balsamic vinegar
• olive oil
• salt
• black pepper
• walnut
• cranberry
• feta cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine Brussels sprouts, red onion, and garlic in a bowl; drizzle balsamic vinegar, olive oil, and maple syrup over top and toss to coat. Season with salt and black pepper; transfer to a baking sheet.
3. 3 Roast in the preheated oven until sprouts are tender and sauce thickened, about 40 minutes.
4. 4 Transfer Brussels sprouts mixture to a serving bowl. Add walnuts, cranberries, and feta cheese; stir to combine.

By Raechel Valerius

Ingredients

• ✓ maple syrup
• pepper
• salt
• hot pepper sauce
• apple cider vinegar
• bay leaf
• water
• ham bone
• mustard powder
• worcestershire sauce
• tomato puree
• red pepper flakes
• thyme
• garlic
• bacon
• onion
• canola oil
• great northern bean

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme, and red pepper flakes to the skillet, and cook for 1 minute to blend flavors.
2. 2 Place soaked beans in a 3 1/2-quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaf to the top.
3. 3 Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaf and season with vinegar, hot sauce, salt, and pepper before serving.

By FINE2THCOMB

Ingredients

• ✓ maple syrup
• miso paste
• rice vinegar
• hot chili sauce
• vegetable oil
• salmon fillet

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush an oven-safe skillet with vegetable oil.
2. 2 Whisk miso paste, rice wine vinegar, maple syrup, and hot chili sauce together in a bowl.
3. 3 Arrange salmon fillets, skin-sides down, in the prepared skillet. Place skillet over medium heat; cook until skin starts to sizzle, 2 to 3 minutes. Remove skillet from heat.
4. 4 Brush salmon fillets with miso glaze. Place skillet in the preheated broiler; cook until salmon is just cooked through and top is browned, about 8 minutes.
5. 5 Remove fillets from skillet, separating flesh from skins; leave skins in the pan.

By John Mitzewich

Ingredients

• ✓ maple syrup
• soy sauce
• garlic
• ginger
• mustard powder
• sesame oil
• hot pepper sauce
• beer
• beef rib-eye steak

Instructions

1. 1 Combine soy sauce, maple syrup, garlic, ginger, mustard powder, sesame oil, and hot pepper sauce in a medium mixing bowl; mix well to blend. Add beer and stir lightly to mix.
2. 2 Prepare steaks by scoring any fatty outside areas on steak with a knife (this prevents the steaks from curling when grilling). Place steaks in a casserole dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the meat. Turn steaks over and repeat punching holes.
3. 3 Cover with clear wrap or foil and let marinate in the refrigerator for 1 hour to overnight.
4. 4 Prepare and preheat a grill to high heat. Place steaks directly on the grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

By William Uncle Bill Anatooskin

Ingredients

• ✓ maple syrup
• firm tofu
• soy sauce
• ketchup
• vinegar
• hot sauce
• sesame seed
• garlic powder
• black pepper
• liquid smoke

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil.
2. 2 Slice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes.
3. 3 In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
4. 4 Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more.

By VICKY9999

Ingredients

• ✓ maple syrup
• baby back rib
• teriyaki sauce
• soy sauce
• beef base
• seasoned salt
• salt
• garlic powder
• black pepper
• cooking spray
• barbecue sauce

Instructions

1. 1 Place ribs in a very large pot, cutting them in half, if necessary, to fit. Add maple syrup, teriyaki sauce, soy sauce, beef base, seasoned salt, salt, garlic powder, and pepper. Add enough water to cover ribs, stirring ingredients in the pan to combine. Bring to a low boil and cook for 1 hour.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Spray a large baking sheet or broiler pan with cooking spray.
3. 3 Place ribs on the prepared baking sheet. Brush barbecue sauce on both sides of ribs.
4. 4 Cook in the preheated oven until barbecue sauce starts to get bubbly and sticky, 20 to 25 minutes.

By Kim Tremblay

Ingredients

• ✓ maple syrup
• carrot
• onion
• water
• vegetable oil
• all-purpose flour
• all-purpose flour
• red curry powder
• vegetable stock
• soy sauce
• udon noodle

Instructions

1. 1 Place carrots and onion in a microwave-safe bowl; add water. Cover and microwave on high until tender, about 4 minutes.
2. 2 Heat oil in a large pot over medium heat. Whisk in 1/2 cup plus 2 tablespoons flour to form a paste, 1 to 2 minutes. Stir in curry powder. Whisk in hot vegetable stock slowly until incorporated and smooth, about 3 minutes. Stir steamed carrots and onion, soy sauce, and maple syrup into the curry broth.
3. 3 Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Add noodles to curry broth.

By liquidtrance

Ingredients

• ✓ maple syrup
• firm tofu
• soy sauce
• sesame oil
• soy sauce
• green onion
• sambal oelek
• rice vinegar
• garlic
• sesame oil
• cornstarch
• cornstarch
• olive oil

Instructions

1. 1 Place tofu on a paper towel-lined plate with several paper towel layers; cover with paper towels and another plate. Set a 3- to 5-pound object on top plate; press tofu for 30 minutes. Drain and discard any accumulated liquid.
2. 2 Place tofu cubes in a shallow bowl. Add 2 tablespoons soy sauce and 1 teaspoon sesame oil; gently stir to coat. Let sit until tofu has absorbed most of the liquid, about 10 minutes.
3. 3 Meanwhile, whisk 3 tablespoons soy sauce, maple syrup, green onions, sambal oelek, rice wine vinegar, garlic, 2 teaspoons sesame oil, and 2 teaspoons cornstarch together in a bowl. Set sauce aside.
4. 4 Drain and discard any remaining liquid from tofu. Place 5 tablespoons cornstarch in a gallon-sized resealable plastic bag. Add tofu, squeeze out excess air, and seal the bag; gently shake until tofu coated with cornstarch.
5. 5 Heat olive oil in a large skillet over medium-high heat. Add tofu; cook for 4 minutes. Flip; cook until browned on all sides, about 4 minutes more. Transfer tofu to a plate; wipe the skillet clean.
6. 6 Add sauce to the skillet; cook until slightly thickened, about 2 minutes. Off heat, stir in tofu and toss to combine.

By Soup Loving Nicole

Ingredients

• ✓ maple syrup
• pineapple
• zucchini
• mushroom
• red bell pepper
• green bean
• carrot
• onion
• vegetable oil
• ginger root
• arrowroot powder
• sesame oil
• tamari
• ketchup
• lemon juice
• pineapple juice
• firm tofu
• long-grain brown rice
• water

Instructions

1. 1 In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
2. 2 Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
3. 3 In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
4. 4 In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
5. 5 Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

By jen

Ingredients

• ✓ maple syrup
• walnut

Instructions

1. 1 Attach a candy thermometer to a large, heavy-bottomed saucepan. Bring maple syrup to a boil in the saucepan over medium-high heat, stirring occasionally, until syrup reaches 235 degrees F (110 degrees C).
2. 2 Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
3. 3 Stir mixture rapidly with a wooden spoon until thick, creamy, and lighter in color, about 5 minutes. Stir in chopped nuts.
4. 4 Pour into molds; allow to cool at room temperature until set.
5. 5 Unmold candy. Store in an airtight container for up to 1 month.

By Islandgirlchef

Ingredients

• ✓ maple syrup
• mayonnaise

Instructions

1. 1 Mix mayonnaise with maple syrup in a bowl until thoroughly combined.

By Jennifer Lynn

Ingredients

• ✓ maple syrup
• vodka

Instructions

1. 1 Pour the vodka and maple syrup into a glass, then stir to dissolve. Enjoy!

By Nils Dahl

Ingredients

• ✓ maple syrup
• coconut milk
• coffee

Instructions

1. 1 Stir maple syrup and coconut milk together in a large mug. Add coffee and stir.

By RachelleBrazil

Ingredients

• ✓ maple syrup
• chipotle pepper
• bacon

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine maple syrup and chipotle powder in a small bowl.
3. 3 Place a disposable aluminum pan on the upper rack of your grill or over one burner on indirect heat.
4. 4 Place bacon strips directly on the hot grate and reduce heat to low. Grill bacon, turning frequently, until evenly browned and crisped to your liking, 4 to 6 minutes. Transfer cooked bacon to the prepared pan to keep warm.
5. 5 Return all cooked strips to grill and brush with maple-chipotle glaze on both sides and cook for 1 minute more. Serve immediately.

By France Cevallos

Ingredients

• ✓ maple syrup
• milk
• cocoa powder

Instructions

1. 1 Bring milk to a boil in a small saucepan. Add maple syrup and cocoa powder, stirring occasionally, until completely dissolved.

By luckycharm416

Ingredients

• ✓ maple syrup
• coconut milk
• vanilla extract

Instructions

1. 1 Put coconut milk, syrup, and vanilla extract in a glass jar with a lid. Shake to mix.

By Kira Inman-Morrow

Ingredients

• ✓ maple syrup
• baby carrot
• butter

Instructions

1. 1 Place the carrots in a large pot and cover them with water. Boil until they are tender. Drain well and return carrots to the original pot.
2. 2 Approximately 5 minutes before serving the carrots, add maple syrup and butter to the pot. Stir until the carrots are coated.

By Dora

Ingredients

• ✓ maple syrup
• peanut butter
• parchment paper

Instructions

1. 1 Whisk peanut butter and maple syrup together in a bowl until combined. Pour onto a single sheet of parchment paper. Cover peanut butter mixture with the second sheet of parchment paper; flatten.
2. 2 Place flattened peanut butter mixture into the freezer until hardened, about 10 minutes.

By Amanda Brown

Ingredients

• ✓ maple syrup
• brown sugar
• cinnamon

Instructions

1. 1 Stir brown sugar and cinnamon together in a bowl until well combined. Pour in maple syrup and stir until smooth.

By Mike Thornton

Ingredients

• ✓ maple syrup
• garlic
• ginger
• black pepper
• red pepper flakes

Instructions

1. 1 Mix maple syrup, dried garlic, ginger, black pepper, and red pepper flakes in a bowl until thoroughly combined. Let glaze stand about 10 minutes before glazing ham.

By Dreamthief