Type what you have

Ingredients

• ✓ brown sugar
• pear
• pineapple chunk
• apricot half
• peach
• maraschino cherry
• white sugar
• curry powder
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Drain fruit and arrange it in an oven-proof casserole dish. Dot fruit with butter or margarine. Mix sugars and curry powder together, sprinkle over the top of fruit.
3. 3 Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

By HAV2SING

Ingredients

• ✓ brown sugar
• vegetable oil
• onion
• green curry paste
• eggplant
• coconut milk
• vegetable stock
• sweet potato
• makrut lime leaf
• lime juice
• lime zest
• salt

Instructions

1. 1 Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
2. 2 Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt.

By Miss Marie Lo Duca

Ingredients

• ✓ brown sugar
• all-purpose flour
• salt
• black pepper
• lamb stew meat
• butter
• onion
• granny smith apple
• chicken stock
• raisin
• curry powder
• lemon juice

Instructions

1. 1 Place flour in a resealable plastic bag; season with salt and black pepper. Add lamb to the bag; shake until evenly coated with flour.
2. 2 Melt 3 tablespoons butter in a large pot over medium-high heat. Add lamb, in batches; cook until golden brown on all sides, about 5 minutes per batch. Set aside.
3. 3 Reduce heat to medium; add remaining 3 tablespoons butter. Stir in onions; cook until softened and translucent, about 5 minutes. Stir in apple, chicken stock, raisins, brown sugar, curry powder, and browned lamb; bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until lamb is very tender, 1 to 1 ½ hours. Stir in lemon juice; cook 2 minutes.

By windwalker

Ingredients

• ✓ brown sugar
• butter
• hakurei turnip
• radish
• garlic
• green onion
• carrot
• red potato
• vegetable stock
• bay leaf
• milk
• worcestershire sauce
• curry powder
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Cook and stir turnips, radishes, garlic, and green onions in melted butter until hot, about 3 minutes. Stir carrots, red potatoes, and vegetable stock into the turnip mixture; bring to a simmer, add bay leaf, and reduce heat to low. Cook at a simmer, stirring occasionally, for 45 minutes.
2. 2 Remove and discard bay leaf. Working in batches, pour the turnip mixture into a blender, filling the pitcher no more than half full. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Transfer to a large saucepan over low heat.
3. 3 Stir milk, Worcestershire sauce, curry powder, brown sugar, and black pepper into the soup; cook and stir constantly until color and spices are evenly mixed. Let soup simmer over very low heat for another 10 minutes.

By tylerss20

Ingredients

• ✓ brown sugar
• chicken thigh
• lemon
• ketchup
• garlic powder
• onion powder
• coriander
• cumin
• garam masala
• chile powder
• paprika
• sage
• mint
• cooking spray

Instructions

1. 1 Place chicken thighs in a bowl. Season with lemon juice, ketchup, garlic powder, onion powder, coriander, cumin, garam masala, brown sugar, chile powder, paprika, sage, and mint. Mix well. Use clean hands to rub the seasoning on top of and underneath the skin of the chicken thighs.
2. 2 Cover the bowl with aluminum foil and let marinate in the refrigerator, 4 hours to overnight.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray. Spread chicken over the bottom.
4. 4 Bake in the preheated oven until tender and juicy, about 45 minutes.

By NutmegBunny

Ingredients

• ✓ brown sugar
• tomato
• onion
• garam masala
• garlic
• ginger root
• salt
• cumin
• coriander
• chicken thigh
• greek yogurt
• cilantro

Instructions

1. 1 Stir tomatoes, onion, garam masala, garlic, ginger, salt, brown sugar, cumin, and coriander together in a slow cooker until well-mixed. Place chicken thighs in tomato mixture.
2. 2 Cook on High for 3 to 4 hours (or on Low for 6 to 8 hours). Stir yogurt and cilantro into chicken mixture.

By Les Thompson

Ingredients

• ✓ brown sugar
• vegetable oil
• onion
• ginger-garlic paste
• green chile pepper
• tomato
• coriander
• cumin
• turmeric
• salt
• turnip
• water

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
2. 2 Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.

By Kathleen Woods Rubino

Ingredients

• ✓ brown sugar
• canola oil
• red onion
• garlic
• ginger
• cumin
• curry paste
• potato
• tomato
• coconut milk
• red lentil
• vegetable bouillon
• lemon juice
• salt
• black pepper

Instructions

1. 1 Heat oil in a pot over medium-low heat. Add onions, garlic, and ginger; cook and stir until fragrant, 3 to 5 minutes. Sprinkle in sugar and cumin; cook and stir until sugar caramelizes, about 2 minutes, making sure cumin does not burn.
2. 2 Stir in curry paste and cook for 1 to 2 minutes. Add potatoes, tomatoes with their juices, coconut milk, lentils, and bouillon; bring to a boil. Reduce the heat, then cover and simmer, stirring occasionally, until potatoes and lentils are cooked through, 20 to 25 minutes. Season with lemon juice, salt, and pepper.

By JessiT

Ingredients

• ✓ brown sugar
• vegetable oil
• cumin seed
• onion
• tomato paste
• water
• chicken breast
• coconut milk
• hot chile paste
• cayenne pepper
• turmeric
• salt
• pepper
• cilantro

Instructions

1. 1 Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
2. 2 Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
3. 3 Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.

By Ania

Ingredients

• ✓ brown sugar
• light cream
• pepper
• salt
• lemon juice
• water
• curry powder
• chicken breast
• black peppercorn
• red pepper flakes
• cardamom pod
• clove
• fenugreek seed
• coriander seed
• bay leaf
• cinnamon stick
• ginger root
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat the oil in a wok over medium heat, and cook the onion until lightly browned. Mix in garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, red pepper, and peppercorns. Cook and stir about 3 minutes. Place chicken in the wok, and cook until lightly browned. Mix in curry powder. Pour in water, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. Add more water as necessary to keep chicken covered.
2. 2 Mix in lemon juice, season with salt and pepper, and continue cooking at least 15 minutes. Stir in cream and remove cinnamon stick and bay leaves before serving.

By CASEYJONES1

Ingredients

• ✓ brown sugar
• salt
• tamarind pulp
• coconut
• cilantro
• turmeric
• asafoetida powder
• mustard seed
• cumin seed
• vegetable oil
• water
• chili powder
• sambar powder
• coriander
• yellow split pea
• green bell pepper
• green bean
• carrot
• cabbage
• water

Instructions

1. 1 Place 2 cups water, cabbage, carrot, green beans, bell pepper, and yellow split peas in a pressure cooker; lock lid. Bring cooker up to pressure and cook until peas are tender, 6 to 8 minutes. If your pressure cooker does not have a quick-release function, reduce cooking times slightly as food will continue to cook while pressure releases slowly. Drain and reserve excess liquid; set vegetables aside.
2. 2 Mix ground coriander, sambar powder, chili powder, and 1/2 teaspoon water in a bowl to create a paste.
3. 3 Heat vegetable oil in a skillet over medium-high heat; cook and stir cumin seeds and mustard seeds until seeds sputter, about 1 minute; add asafoetida powder. Stir in the sambar paste; cook and stir until thickened, about 1 minute. Season with turmeric, and stir in vegetables. If vegetable mixture is too thick, stir in reserved cooking liquid.
4. 4 Mix cilantro, coconut, tamarind pulp, brown sugar, and salt into vegetable mixture. Simmer for 10 to 15 minutes more.

By SK

Ingredients

• ✓ brown sugar
• cilantro
• ghee
• black pepper
• mustard
• cumin
• cinnamon
• paprika
• cayenne pepper
• garlic
• ginger
• water
• cherry tomato
• onion
• black pepper
• salt
• lamb shank
• salt
• tamarind concentrate
• garam masala
• vegetable oil
• cider vinegar

Instructions

1. 1 Whisk cider vinegar, oil, garam masala, tamarind concentrate, and 2 teaspoons salt together in a bowl; pour into a resealable plastic bag. Add lamb shanks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; grease foil.
3. 3 Remove lamb shanks from marinade and shake off excess; place on the prepared baking sheet and season with salt. Reserve marinade.
4. 4 Roast in the preheated oven until well-browned, 15 to 20 minutes.
5. 5 Meanwhile, combine 1 chopped onion, cherry tomatoes, water ginger, and garlic in a blender; blend until smooth. Set aside.
6. 6 Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
7. 7 Melt clarified butter in a large stockpot over medium-high heat. Add remaining 1 chopped onion; cook and stir until softened and well-browned, about 30 minutes. Reduce heat to medium; add cayenne spice mixture. Cook and stir until spices are aromatic, about 2 minutes.
8. 8 Add reserved marinade to the stockpot; stir in tomato-onion mixture and brown sugar. Bring to a simmer; add lamb shanks and reduce heat to low. Cover and cook, turning occasionally, until lamb is tender and easily pierced with a fork, 3 to 4 hours.
9. 9 Remove lamb from the pot; cover with foil. Increase heat; simmer sauce for 3 to 5 minutes, skimming fat from the top. Taste; add salt if needed. Spoon sauce over lamb shanks; garnish with cilantro.

By John Mitzewich

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

Ingredients

• ✓ brown sugar
• sweet potato
• butter

Instructions

1. 1 Bring a large pot of water to a boil. Add sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2-inch slices.
2. 2 Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.

By LISAB4X

Ingredients

• ✓ brown sugar
• chili sauce
• ham

Instructions

1. 1 Combine chili sauce and brown sugar in a large skillet over medium heat until sugar has dissolved and mixture comes to a simmer. Stir in ham; bring to a boil. Serve hot.

By PRINCESSCOOK1

Ingredients

• ✓ brown sugar
• ham
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the ham in a baking dish or roasting pan with the flattest side down. Cover with ketchup then use your hands to pack brown sugar into the ketchup. Cover the ham loosely with aluminum foil.
3. 3 Bake in the preheated oven until heated through and sugar has caramelized, about 1 hour.

By LEXY821

Ingredients

• ✓ brown sugar
• picnic ham
• pineapple
• chai tea latte concentrate

Instructions

1. 1 Spread about 3/4 of the brown sugar into the bottom of the crock of your slow cooker to cover completely. Place ham atop the brown sugar with the flat side facing down. Pour pineapple over the ham. Rub remaining brown sugar over the ham. Pour chai tea latte concentrate over the ham.
2. 2 Place cover on the slow cooker and cook on Low until an instant-read thermometer inserted into the center of the ham reads at least 160 degrees F (70 degrees C), about 5 1/2 hours. Baste ham once or twice with juices while cooking.

By smoochthechef

Ingredients

• ✓ brown sugar
• buttery round cracker
• bacon

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar over all.
3. 3 Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.

By Gayle Woodle

Ingredients

• ✓ brown sugar
• acorn squash
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place squash halves, cut-side down, on a baking sheet. Bake in the preheated oven until flesh begins to soften, about 30 to 45 minutes.
4. 4 Remove squash from the oven and transfer one squash half, cut-side up, to a deep baking dish. Spoon butter and brown sugar into the cavity. Place remaining squash half, cut-side down, over top to seal.
5. 5 Return to the oven and continue to bake until flesh is soft, 30 minutes.
6. 6 Serve hot and enjoy!

By Terry

Ingredients

• ✓ brown sugar
• pineapple
• maraschino cherry

Instructions

1. 1 Gather the ingredients.
2. 2 Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple.
3. 3 Combine brown sugar and reserved pineapple juice in a medium microwave-safe bowl. Mix and microwave for about 5 minutes, until mixture is thick.
4. 4 Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used.

By Jackie

Ingredients

• ✓ brown sugar
• cinnamon applesauce
• ginger
• pork loin roast

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
2. 2 Combine brown sugar, applesauce, and ginger in a small bowl.
3. 3 Add pork roast to the prepared bag; pour brown sugar mixture over roast. Seal bag; place in a roasting pan. Cut several small slits in top of bag.
4. 4 Cook in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 1 hour.

By Denise Jo Garner

Ingredients

• ✓ brown sugar
• butter
• soy sauce
• sherry
• salmon fillet

Instructions

1. 1 Mix brown sugar, melted butter, soy sauce and sherry together in a small bowl.
2. 2 Place salmon fillets in a baking dish and pour brown sugar sauce over top. Allow to sit at room temperature for 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, about 10 minutes.

By Becky

Ingredients

• ✓ brown sugar
• water
• kosher salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water, brown sugar, and salt in a medium bowl; whisk vigorously until sugar and salt dissolve.

By Smokin' Ron

Ingredients

• ✓ brown sugar
• corned beef brisket
• irish stout beer

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Rinse brisket thoroughly, then pat dry with paper towels and place on a rack in a roasting pan or Dutch oven. Rub brown sugar all over brisket.
3. 3 Pour beer around and gently over brisket to wet sugar.
4. 4 Bake, covered, in the preheated oven until tender, about 2 ½ hours. An instant-read thermometer inserted into the center of brisket should read at least 190 degrees F (88 degrees C).
5. 5 Allow to rest for 5 minutes before slicing.
6. 6 Enjoy!

By SHAMELESS Morrow

Ingredients

• ✓ brown sugar
• bourbon
• soy sauce
• garlic
• pork rib

Instructions

1. 1 Process brown sugar, bourbon, soy sauce, and garlic in a food processor or blender to mince garlic with other ingredients. Pour over ribs, and marinate for several hours in the refrigerator.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil grate.
3. 3 Place ribs on grate, and cover. Cook for 45 minutes to 1 hour depending on thickness of your ribs. When finished, the internal temperature of the ribs should be 160 degrees F (70 degrees C) when taken with a meat thermometer.

By Perri Pender