Type what you have

Ingredients

• ✓ brown sugar
• water
• active dry yeast
• olive oil
• salt
• all-purpose flour

Instructions

1. 1 Stir together warm water, yeast, and brown sugar in a large mixing bowl; let sit for 10 minutes.
2. 2 Stir oil and salt into yeast mixture. Mix in 2 1/2 cups flour until incorporated. Turn dough out onto a clean, floured surface. Knead dough, adding remaining flour, a little at a time, until dough is no longer sticky. Place dough into an oiled bowl.
3. 3 Cover with a towel and let rise until doubled in size, about 1 hour.
4. 4 Punch down dough and form it into a tight ball. Allow dough to relax for 1 minute before rolling out.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 If baking dough on a pizza stone, place toppings on dough and bake immediately. If baking dough on a pan, lightly oil the pan and let dough rise for 15 to 20 minutes before topping and baking it.
7. 7 Bake in the preheated oven until cheese is melted and crust is golden brown, 15 to 20 minutes.

By JASON SHARP

Ingredients

• ✓ brown sugar
• flour
• water
• salt
• olive oil
• active dry yeast
• cornmeal
• egg
• water

Instructions

1. 1 Place flour, brown sugar, warm water, salt, olive oil, and yeast into the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. 2 Place a pizza stone in the oven. Preheat the oven to 375 degrees F (190 degrees C). The oven must be preheated for at least 30 minutes before baking.
3. 3 Deflate dough and turn it out onto a lightly floured surface. Form dough into 2 loaves. Place loaves seam-side down on a cutting board generously sprinkled with cornmeal. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. 4 Beat together egg and 1 tablespoon water in a small bowl until well combined. Brush risen loaves with egg mixture. Make a single long, quick cut down the center of loaves with a sharp knife. Gently shake the cutting board to make sure loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide loaves onto the hot pizza stone with one quick but careful motion.
5. 5 Bake in the preheated oven until loaves sound hollow when tapped on the bottom, 30 to 35 minutes.

By Diane Sniffen

Ingredients

• ✓ brown sugar
• spaghetti
• worcestershire sauce
• ketchup
• tomato sauce
• green bell pepper
• onion
• chili powder
• chicken

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
2. 2 In a separate pot, mix the Worcestershire sauce, ketchup, tomato sauce, green bell pepper, onion, brown sugar, and chili powder. Bring to a boil. Mix in the chicken, reduce heat to low, and simmer 10 minutes, or until chicken is heated through. Mix in the cooked spaghetti, and serve warm.

By Miss Molly

Ingredients

• ✓ brown sugar
• water
• bread flour
• pepperjack cheese
• italian seasoning
• black pepper
• parmesan cheese
• salt
• active dry yeast

Instructions

1. 1 Place warm water, flour, pepper Jack cheese, Italian seasoning, black pepper, Parmesan cheese, brown sugar, salt, and yeast in the pan of a bread machine in the order suggested by the manufacturer.
2. 2 Select White Bread or Basic cycle, then Start.

By roger russell

Ingredients

• ✓ brown sugar
• baby back rib
• fennel seed
• black pepper
• sugar
• garlic salt
• salt
• cayenne pepper
• orange juice
• rice wine vinegar
• orange zest
• hot chile paste

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine fennel seeds, black pepper, sugar, garlic salt, kosher salt, and cayenne pepper in a small bowl.
3. 3 Place rib racks on the prepared baking sheet; cut several shallow slits in membranes along backs of ribs with a sharp paring knife. Rub spice rub on both sides of rib racks.
4. 4 Bake in the preheated oven for 1 1/2 hours. Flip and bake until a fork easily inserts between bones, 1 to 1 1/2 hours more. Cool completely, about 1 hour.
5. 5 Bring brown sugar, orange juice, vinegar, orange zest, and hot chili paste to a boil in a saucepan over medium heat. Reduce heat; simmer until reduced by half, about 5 minutes.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
7. 7 Cut rib racks into individual ribs; toss with glaze in a large bowl until evenly coated. Place ribs on the prepared baking sheet. Reserve any additional glaze in the bowl for basting.
8. 8 Bake in the preheated oven for 5 minutes. Flip, brush with remaining glaze, and bake until browned, 5 to 10 minutes more.

By John Mitzewich

Ingredients

• ✓ brown sugar
• balsamic vinegar
• ketchup
• worcestershire sauce
• mustard
• garlic
• salt
• black pepper
• cooking spray
• pork loin chop
• salt
• black pepper

Instructions

1. 1 Stir together vinegar, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a saucepan over medium-low heat; simmer sauce for 20 minutes. Remove from heat and allow to sit for 5 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Season pork chops with salt and pepper. Pour a small amount of sauce from the saucepan into a bowl. Brush chops with sauce from the bowl. Discard any remaining sauce from the bowl.
4. 4 Cook pork chops on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Allow pork chops to rest for 3 minutes. Serve with remaining sauce on the side.

By Sarah

Ingredients

• ✓ brown sugar
• cooking spray
• ground beef
• ground pork
• spaghetti sauce
• cottage cheese
• blue cheese
• parmesan cheese
• egg
• oregano
• lasagna noodle
• provolone cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Coat a 9x5-inch loaf pan with cooking spray. Line a baking sheet with aluminum foil.
2. 2 Heat a large skillet over medium-high heat. Add beef and pork; cook, breaking up meat with a wooden spoon, until brown and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce and brown sugar; stir until well blended. Set aside.
3. 3 Combine cottage cheese, blue cheese, Parmesan cheese, egg, and oregano in a bowl.
4. 4 Spread 1 inch sauce in the bottom of the prepared loaf pan. Break and arrange 2 lasagna noodles to fit length of the pan, slightly overlapping. Spread 1/2 cottage cheese mixture on top noodle layer; layer 3 overlapping slices provolone on top cottage cheese mixture. Sprinkle 1/2 Cheddar cheese on top provolone. Repeat layering with remaining sauce, noodles, cottage cheese mixture, provolone, and Cheddar cheese, ending with a sauce layer.
5. 5 Place loaf pan on the prepared baking sheet; cover loosely with aluminum foil.
6. 6 Bake in the preheated oven until bubbling and cooked through, about 1 ½ hours. Set aside before slicing, about 15 minutes.

By Ginny Maziarka

Ingredients

• ✓ brown sugar
• ground beef
• bread crumb
• onion soup mix
• barbecue sauce
• garlic
• egg
• flour
• black pepper
• deli ham
• swiss cheese
• ketchup
• mustard
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a 24-inch sheet of parchment paper onto a work surface.
2. 2 Mix ground beef, bread crumbs, onion soup mix, barbecue sauce, garlic, egg, flour, and black pepper together in a bowl until well combined. Transfer meat mixture to the parchment paper, and pat it into a 10x16-inch rectangle shape. Layer ham slices on the meat, keeping 1 inch uncovered around all sides of the rectangle. Sprinkle Swiss cheese over ham.
3. 3 Carefully lift up a short edge of the meat rectangle with the parchment paper, and gently nudge and roll meat up and over the filling. Seal the edges and ends well. Transfer meatloaf to a 9x13-inch baking dish; discard the parchment paper.
4. 4 Bake in the preheated oven for 45 minutes.
5. 5 Meanwhile, mix ketchup, mustard, brown sugar, and soy sauce together in a bowl until sugar dissolves. Remove meatloaf from the oven and spread ketchup mixture over top. Return to the oven and bake until beef is no longer pink in the center, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By BKlein

Ingredients

• ✓ brown sugar
• bacon
• mushroom
• butter
• chicken breast
• all-purpose flour
• butter
• chicken broth
• salt
• black pepper
• mozzarella cheese
• parmesan cheese
• green onion

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Lay bacon strips side by side and slightly overlapping on a baking sheet. Rub brown sugar on bacon until all brown sugar is gone.
3. 3 Bake in the preheated oven until bacon is done, about 30 minutes. Remove from the oven and set aside to cool.
4. 4 Increase the oven temperature to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
5. 5 Melt 2 tablespoon butter in a skillet over medium-high heat. Add mushrooms and cook, stirring constantly, until just tender, 3 to 5 minutes. Remove from the heat.
6. 6 Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Place flour in a shallow plate and dredge chicken.
7. 7 Melt 2 tablespoons butter in a large, nonstick skillet over medium heat. Working in batches, cook chicken until golden, 3 to 4 minutes per side. Transfer to the prepared baking dish and cook remaining chicken, adding more butter as needed. Reserve pan drippings in the skillet.
8. 8 Sprinkle mushrooms evenly over chicken.
9. 9 Add chicken broth to the pan drippings and bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Season with salt and pepper. Pour sauce over the chicken.
10. 10 Chop bacon and combine with mozzarella cheese, Parmesan cheese, and green onions. Sprinkle over the chicken.
11. 11 Bake, uncovered, in the preheated oven until cheese melts, 12 to 14 minutes.

By Chequira Rigsby

Ingredients

• ✓ brown sugar
• all-purpose flour
• bread crumb
• garlic salt
• black pepper
• chicken breast
• bacon
• onion
• lemon pepper seasoning
• italian seasoning
• salt
• red pepper flakes
• colby monterey jack cheese

Instructions

1. 1 Mix flour, bread crumbs, garlic salt, and black pepper together in a bowl. Coat each chicken breast with flour mixture.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, reserving bacon drippings; drain bacon on paper towels.
3. 3 Cook and stir coated chicken breasts in the bacon drippings until chicken is no longer pink in the center and juices run clear, about 5 minutes per side; remove and keep warm.
4. 4 Cook and stir onion, lemon-pepper seasoning, Italian seasoning, salt, red pepper flakes, and brown sugar in the same skillet until onion is golden brown, 10 to 15 minutes.
5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Arrange chicken breasts on a baking sheet; top each breast with 2 bacon slices. Top with caramelized onion and Colby-Monterey Jack cheese.
7. 7 Broil chicken breasts until cheese is melted and bubbling, 1 to 3 minutes.

By Stephanie Nussear Back

Ingredients

• ✓ brown sugar
• ground beef
• onion
• salt
• pepper
• garlic powder
• potato
• pepperoni
• tomato soup
• cheddar cheese soup
• milk
• oregano
• italian seasoning
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cook the ground beef and onion in a large skillet over medium heat until evenly browned. Drain off grease. Season with salt, pepper, and garlic powder.
2. 2 Spread the sliced potatoes in a layer on the bottom of a 9x13 inch baking dish. Spread the ground beef and onion over the potatoes. Place slices of pepperoni over the ground beef. In a saucepan over medium heat, combine the tomato soup, Cheddar cheese soup, and milk. Season with oregano, Italian seasoning, and brown sugar. Mix well, and cook until heated through. Pour over the contents of the baking dish.
3. 3 Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Remove the aluminum foil, sprinkle mozzarella cheese over the top, and bake for an additional 15 minutes, until the cheese is melted and bubbly.

By Jana

Ingredients

• ✓ brown sugar
• ground pork
• red wine vinegar
• parsley
• garlic powder
• onion powder
• basil
• salt
• black pepper
• paprika
• red pepper flakes
• fennel seed
• oregano
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork and red wine vinegar in a large mixing bowl. Sprinkle with parsley, garlic powder, onion powder, basil, salt, black pepper, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme.
3. 3 Knead until flecks of spice are evenly distributed throughout meat.
4. 4 Divide sausage into thirds. Form each into a 3-inch diameter log, wrap securely in plastic wrap, and place in a zip-top bag. Refrigerate for at least 12 hours before cooking.
5. 5 When ready to cook, remove logs from the zip-top bags and place on a cutting board. Use a finely serrated knife to cut logs right through the plastic wrapping into 1/4- to 1/2-inch-thick patties. Carefully remove and discard any plastic.
6. 6 Heat a large skillet over medium heat. Working in batches, cook sausage patties in the hot skillet until no longer pink in the center, 2 to 6 minutes per side, depending on thickness. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Michelle Leigh Gossman

Ingredients

• ✓ brown sugar
• butter
• mushroom
• onion
• garlic
• marsala wine
• chicken stock
• lemon juice
• molasses
• corn syrup
• cornstarch
• water
• olive oil
• chicken breast
• green onion

Instructions

1. 1 Melt 2 tablespoons butter in a large pot over medium heat. Add mushrooms, onion, and garlic; increase heat to medium-high. Cook and stir until mushrooms are golden brown, 3 to 5 minutes.
2. 2 Stir Marsala wine, chicken stock, brown sugar, lemon juice, molasses, and corn syrup into mushroom mixture; bring to a boil. Cook, stirring frequently, until liquid reduces by about half, 10 to 15 minutes.
3. 3 Whisk cornstarch into cold water in a small bowl; slowly whisk into Marsala sauce, whisking continually. Cook and stir until sauce thickens, 10 to 15 minutes more.
4. 4 Heat olive oil with remaining 1 tablespoon butter in a large skillet over medium heat; cook chicken until golden brown, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Divide breasts among 4 plates.
5. 5 Drizzle Marsala sauce over chicken breasts; garnish with green onion.

By WyOldtimer

Ingredients

• ✓ brown sugar
• ground beef
• egg
• bread crumb
• onion
• milk
• salt
• black pepper
• ketchup
• tomato sauce
• water
• white sugar
• worcestershire sauce
• italian seasoning
• chili powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix the ground beef, eggs, bread crumbs, onion, milk, salt, and black pepper together in a large mixing bowl until evenly combined. Form the mixture into 12 large meatballs. Arrange the meatballs into a 9x13-inch baking dish.
3. 3 Stir the ketchup, tomato sauce, water, brown sugar, white sugar, Worcestershire sauce, Italian seasoning, and chili powder together in a saucepan over medium heat; cook and stir until well combined and hot, about 5 minutes. Pour the tomato sauce mixture over the meatballs in the baking dish. Turn the meatballs to coat in the sauce.
4. 4 Bake in the preheated oven until the meatballs are cooked through and no longer pink in the center, 60 to 90 minutes.

By Rebekah Rose Hills

Ingredients

• ✓ brown sugar
• chicken breast
• oregano
• basil
• salt
• black pepper
• sun-dried tomato oil
• parmesan cheese
• basil pesto
• sun-dried tomato
• mozzarella cheese
• toothpick
• balsamic vinegar
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut a pocket 3/4 of the way through the thickest side of each chicken breast. Season chicken with oregano, basil, salt, and pepper. Pour 1 teaspoon sun-dried tomato oil on each breast, rubbing it and some of the seasoning inside each pocket. Fill each breast with 1 tablespoon Parmesan cheese, 2 tablespoons basil pesto, 2 teaspoons sun-dried tomatoes, and 1/4 cup mozzarella cheese. Insert 3 to 4 toothpicks diagonally into each breast to seal.
3. 3 Heat remaining 2 teaspoons sun-dried tomato oil in a cast iron skillet over medium heat. Add stuffed chicken breasts and cook until golden, about 2 minutes per side.
4. 4 While the chicken is cooking, mix together balsamic vinegar, brown sugar, and garlic in a small bowl. Pour into the skillet around the chicken. Bring to a simmer and cook, stirring occasionally, until the balsamic glaze has thickened slightly, about 5 minutes. Spoon some glaze over each breast.
5. 5 Transfer the skillet to the preheated oven and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes.
6. 6 Remove toothpicks and drizzle with pan juices to serve.

By TomOB

Ingredients

• ✓ brown sugar
• olive oil
• mushroom
• red bell pepper
• onion
• garlic
• bread crumb
• romano cheese
• parsley
• egg
• italian seasoning
• ground pork
• ground beef
• tomato sauce
• dijon mustard
• white vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Add mushrooms, bell pepper, and onion; cook and stir until just soft, 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Set mixture aside and let cool.
3. 3 Meanwhile, mix bread crumbs, parsley, egg, and Italian seasoning together in a large bowl. Add cooled veggie mixture; mix well. Gently mix in ground pork and ground beef. Place mixture into the prepared loaf pan and form into a loaf shape.
4. 4 Mix tomato sauce, Dijon mustard, brown sugar, and vinegar together in a bowl. Set glaze aside.
5. 5 Bake meatloaf in the preheated oven for 45 minutes. Remove from the oven and brush glaze over loaf. Return to the oven and continue to bake, brushing with glaze every 10 to 15 minutes, until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and drain excess oil.

By Bren

Ingredients

• ✓ brown sugar
• ground beef
• onion
• garlic
• tomato
• tomato paste
• basil
• salt
• oregano
• lasagna noodle
• ricotta cheese
• parmesan cheese
• egg
• parsley
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Cook and stir ground beef, onion, and garlic in a large skillet over medium heat for 5 minutes; drain fat.
3. 3 Mix in diced tomatoes, tomato paste, brown sugar, basil, 1 1/2 teaspoons salt, and oregano. Simmer meat sauce, stirring occasionally, for 30 to 45 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Lay noodles flat on towels; blot dry.
6. 6 Mix together ricotta, 1/2 cup Parmesan cheese, eggs, parsley, and remaining 1 teaspoon salt in a medium bowl.
7. 7 Layer 1/3 of the noodles in the bottom of a 9x13-inch baking dish. Cover with 1/2 of the ricotta mixture.
8. 8 Cover the ricotta mixture with 1/2 of the mozzarella cheese, and 1/3 of the meat sauce.
9. 9 Repeat. Top with remaining noodles and meat sauce. Sprinkle 2 tablespoons Parmesan cheese over the top.
10. 10 Bake in the preheated oven for 30 minutes. Let stand for 10 minutes before serving.
11. 11 Enjoy!

By ETHELMERTZ

Ingredients

• ✓ brown sugar
• bread crumb
• parmesan cheese
• red pepper flakes
• eggplant
• olive oil
• tomato paste
• water
• basil
• oregano
• parsley
• garlic
• sea salt
• black pepper
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
2. 2 Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C).
3. 3 Whisk tomato paste and water in a saucepan, place over medium heat and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, salt, and black pepper.
4. 4 Place eggplant slices into the prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
5. 5 Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give cheese topping a golden color. Let stand for 5 minutes before serving.

By Brenda

Ingredients

• ✓ brown sugar
• mozzarella cheese
• parmesan cheese
• lasagna noodle
• black pepper
• salt
• italian seasoning
• oregano
• spaghetti sauce
• cocoa powder
• ground moose
• ricotta cheese
• water
• spinach
• mushroom
• garlic
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with olive oil.
2. 2 Heat oil in a skillet over medium-high heat. Add onion and garlic; cook until onion tender and semi-translucent. Stir in mushrooms; cook until soft. Remove from the heat; set aside.
3. 3 Combine spinach and 1/4 cup water in a saucepan over medium heat; cover and cook until wilted. Drain. Combine spinach, onion mixture, and ricotta cheese in a large bowl; set aside.
4. 4 Brown moose meat in the same skillet over medium-high heat, stirring frequently, until pink color is nearly gone; stir in cocoa powder and brown sugar. Cook until well browned; drain and remove excess grease. Stir in spaghetti sauce and remaining 3/4 cup water; season sauce with oregano, Italian seasoning, salt, and black pepper.
5. 5 Add enough sauce to a 9x13-inch baking dish to cover the bottom with a thin layer. Arrange a single layer of noodles over sauce; spread 1/2 ricotta mixture over noodles. Top with 1/2 remaining sauce; sprinkle with 1/2 each Parmesan cheese and mozzarella cheese. Repeat with remaining noodles, ricotta mixture, sauce, Parmesan, and ending with a generous layer of mozzarella cheese. Cover pan with aluminum foil.
6. 6 Bake in the preheated oven until lasagna is hot and bubbly, about 45 minutes.

By Bethany

Ingredients

• ✓ brown sugar
• parmesan cheese
• black pepper
• salt
• caper
• anchovy
• tomato paste
• red wine vinegar
• balsamic vinegar
• oregano
• basil
• tomato
• garlic
• onion
• mozzarella cheese
• red bell pepper
• eggplant
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.
3. 3 Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy fillets, if using, and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.
4. 4 Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.

By JenFen

Ingredients

• ✓ brown sugar
• parmesan cheese
• salt
• thyme
• tarragon
• butter
• sage
• canola oil
• olive oil
• egg
• salt
• all-purpose flour
• semolina flour
• salt
• parmesan cheese
• ricotta cheese
• garlic
• olive oil
• butternut squash

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Rub squash down with 1 tablespoon olive oil: place on a baking sheet. Trim tops off each garlic clove, rub with oil, and wrap in foil. Place on the baking sheet.
3. 3 Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
4. 4 Remove garlic skin. Combine squash, garlic, ricotta, grated Parmesan, brown sugar, and salt in the bowl of a food processor: blend into a thick paste. Transfer to a bowl, cover, and chill in the refrigerator.
5. 5 Meanwhile, whisk semolina, all-purpose flour, and salt together in a bowl: transfer to a work surface. Push flour mixture into a mound, making a well in the center. Add eggs and 2 tablespoons olive oil into well, kneading and folding until batter is combined. Wrap dough in plastic wrap and let rest for 30 minutes.
6. 6 Pass pasta dough through a pasta maker or roll it out using a roller on a lightly floured surface. Make several pasta sheets about the thickness of a dime.
7. 7 Drop about 2 tablespoons of squash filling 2 inches apart on 1 pasta sheet. Place another sheet over top: press down around each lump of filling. Stamp out and seal each ravioli, using a ravioli stamp.
8. 8 Heat ½ cup canola oil over medium heat in a separate pan. Fry sage leaves in batches until dark green and crispy. Transfer to a paper towel-lined plate to drain.
9. 9 Melt butter in a small saucepan over medium heat. Simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low: stir in tarragon, thyme, and salt.
10. 10 Meanwhile, bring another pot of lightly salted water to a rolling boil. Add raviolis: boil until they float, about 5 minutes. Drain and plate.
11. 11 Ladle butter sauce over pasta: garnish with fried sage. Sprinkle with shredded Parmesan cheese. Serve immediately.

By Brian Genest

Ingredients

• ✓ brown sugar
• garlic
• parmesan cheese
• milk
• butter
• penne pasta
• chicken thigh
• nutmeg
• rosemary
• coriander
• ginger
• thyme
• mustard
• black peppercorn
• allspice berry
• lime juice
• basil
• salt
• green chile pepper flakes
• lime
• soy sauce
• vegetable oil
• garlic
• green onion

Instructions

1. 1 To make the marinade: Combine green onions, garlic, vegetable oil, brown sugar, soy sauce, lime zest, pepper flakes, salt, basil, lime juice, allspice berries, peppercorns, mustard, thyme, ginger, coriander, rosemary, and nutmeg in the bowl of a food processor; blend until a paste forms, scraping down the sides as necessary. Transfer marinade to a large resealable plastic bag. Add chicken and mix well. Seal the bag; let stand at room temperature for 30 minutes, turning chicken in the bag periodically.
2. 2 Bring a large pot of lightly salted water to a boil. Cook penne in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 Make sauce: Melt butter in a large saucepan over low heat. Add milk and bring to a simmer. Cook for 5 minutes. Stir in Parmesan cheese and garlic, whisking constantly until cheese is completely melted and sauce is thoroughly combined. Set aside.
4. 4 Remove chicken from marinade; discard excess marinade. Cook chicken in a large nonstick skillet over medium-high heat until no longer pink in the center and the juices run clear, 7 to 8 minutes.
5. 5 Transfer chicken to the saucepan with Alfredo sauce. Bring to a simmer and cook for 3 to 5 minutes, stirring constantly to keep sauce smooth and to incorporate jerk seasoning into Alfredo sauce. Serve over pasta.

By Diana71

Ingredients

• ✓ brown sugar
• parmesan cheese
• mozzarella cheese
• zucchini
• parsley
• egg
• parmesan cheese
• ricotta cheese
• tomato paste
• tomato
• black pepper
• salt
• red pepper flake
• oregano
• basil
• garlic
• onion
• turkey sausage
• ground beef

Instructions

1. 1 Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes; drain grease. Stir in basil, oregano, brown sugar, pepper flakes, 1 teaspoon salt, and black pepper until incorporated. Stir in tomatoes and tomato paste; bring to a boil. Reduce heat to low; simmer for 30 minutes, stirring occasionally.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
3. 3 Combine ricotta cheese, 1 cup Parmesan cheese, eggs, parsley, and remaining 1 teaspoon salt in a large bowl. Set aside.
4. 4 Remove skin slices lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle parts.
5. 5 Place ⅓ zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces zucchini. Spread ½ ricotta mixture over zucchini; top with 1 cup mozzarella, then ⅓ meat sauce. Layer in ½ remaining zucchini strips, remaining ricotta mixture, 1 cup mozzarella cheese, and ½ remaining meat sauce. Place remaining zucchini strips and remaining meat sauce on top; sprinkle with 2 tablespoons Parmesan cheese.
6. 6 Bake in the preheated oven until lasagna is bubbling and top browned, about 1 hour; if top is browning too quickly, cover the dish with aluminum foil during the last 15 minutes of baking time. Remove lasagna from the oven; sprinkle remaining 1 cup mozzarella over top.
7. 7 Bake in the oven until mozzarella melted, 5 to 10 minutes more. Set lasagna aside before serving for 10 minutes.

By Jeff B

Ingredients

• ✓ brown sugar
• parmesan cheese
• mozzarella cheese
• nutmeg
• salt
• parsley
• ricotta cheese
• egg
• lasagna noodle
• parmesan cheese
• fennel seed
• black pepper
• italian seasoning
• salt
• parsley
• basil
• tomato paste
• crushed tomato
• tomato
• tomato sauce
• garlic
• onion
• ground beef
• turkey sausage

Instructions

1. 1 Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat, cooking and stirring until meat is cooked through, 10 to 15 minutes. Drain and discard grease. Stir tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds, and 1/2 cup Parmesan cheese into meat mixture. Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 for best flavor). Stir occasionally.
2. 2 Meanwhile, place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes.
3. 3 Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg into egg until thoroughly combined.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Spread 1 cup of the sauce over the bottom of a 9x13-inch baking dish. Arrange 4 soaked lasagna noodles over the sauce. Top with one-third of the ricotta mixture, one-third of the mozzarella, and 1/4 cup Parmesan cheese. Repeat these layers two more times, finishing with the remaining mozzarella and Parmesan. Cover the dish with aluminum foil.
6. 6 Bake until lasagna noodles are tender and lasagna is bubbling, about 45 minutes. Remove foil and bake until cheese topping is lightly browned, 10 to 15 more minutes. Let lasagna stand 15 minutes before serving to make it easier to slice.

By bbypookins

Ingredients

• ✓ brown sugar
• picnic ham

Instructions

1. 1 Gather the ingredients.
2. 2 Spread about 1 1/2 cups of brown sugar on the bottom of a slow cooker.
3. 3 Place ham on the brown sugar with the flat side facing down; you might have to trim it a little to make it fit.
4. 4 Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.
5. 5 Serve and enjoy!

By Patricia Anderson

Ingredients

• ✓ brown sugar
• corned beef brisket

Instructions

1. 1 Preheat the oven to 270 degrees F (132 degrees C).
2. 2 Rinse corned beef in running water to remove about 1/2 of the salt, then trim away any fat. Place corned beef into a baking dish and spread brown sugar in a 1/4-inch layer over the top. Cover the baking dish with aluminum foil.
3. 3 Bake in the preheated oven until an internal temperature of 145 degrees F (65 degrees C) is reached, about 2 hours.
4. 4 Remove from the oven and discard any liquid. Slice the beef as thinly as you can.

By caribbean joe

Ingredients

• ✓ brown sugar
• chile powder
• pork butt roast

Instructions

1. 1 Gather all ingredients.
2. 2 If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
3. 3 Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). Place a roasting rack in a drip pan. While grill preheats, in a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste.
4. 4 Apply this liberally to the meat and rub it in with your fingers.
5. 5 Place a roasting rack in a drip pan and lay the meat on the rack.
6. 6 Smoke at 200 to 225°F (95 to 110°C) for 6 to 18 hours, or until internal pork temperature reaches 145°F (63°C).

By Smokin' Ron

Ingredients

• ✓ brown sugar
• mustard
• ham

Instructions

1. 1 Preheat the grill to 350 degrees F (175 degrees C). Mix brown sugar and mustard together in a bowl until a paste forms.
2. 2 Place ham onto a large piece of heavy-duty aluminum foil. Spread brown sugar paste over entire ham. Wrap foil securely around ham, sealing all of the edges together. Place wrapped ham into a disposable grill pan.
3. 3 Grill ham on the preheated grill until heated through, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove ham from the grill and let rest for 30 minutes before slicing.

By Kris

Ingredients

• ✓ brown sugar
• maple syrup
• soy sauce
• salmon

Instructions

1. 1 Combine brown sugar, maple syrup, and soy sauce in a glass dish. Add salmon and marinate in the refrigerate for 20 minutes, turning salmon after 10 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Remove salmon from marinade, letting excess drip off, and place on a baking sheet. Discard excess marinade.
3. 3 Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

By Max

Ingredients

• ✓ brown sugar
• sweet potato
• marshmallow

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Toss sweet potatoes with brown sugar in a bowl until coated; arrange in the prepared casserole dish. Top sweet potatoes with marshmallows.
3. 3 Bake in the preheated oven until sweet potatoes are tender and marshmallows are browned, 35 minutes.

By stannius