Type what you have

Ingredients

• ✓ brown sugar
• curry powder
• olive oil
• balsamic vinegar
• onion
• garlic
• salt

Instructions

1. 1 Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed.
2. 2 Refrigerate until flavors blend, 8 hours to overnight.

By tothelandofnod

Ingredients

• ✓ brown sugar
• pumpkin seed
• cinnamon
• curry powder
• vegetable oil

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine pumpkin seeds, brown sugar, cinnamon, and curry powder in a bowl. Add vegetable oil gradually, until lightly coated. Spread seeds evenly on a baking sheet.
3. 3 Bake in the preheated oven for 10 minutes. Remove the sheet from the oven and flip the seeds. Continue baking, flipping seeds every 10 minutes, until crunchy and golden brown, 20 to 30 minutes.

By ziblizard

Ingredients

• ✓ brown sugar
• ghee
• coconut
• white sugar
• water

Instructions

1. 1 Melt 1 tablespoon of ghee to a pan over low heat; add coconut and roast until lightly browned, about 2 minutes. Set aside.
2. 2 Add brown sugar to a skillet over medium heat and slowly mix in sugar. Put in a glug of water, increase heat, and bring to a boil, about 3 minutes, stirring constantly. Lower the heat, stirring constantly until the mixture starts to solidify, about 2 minutes. Add coconut and mix in until well combined.
3. 3 Transfer mixture to a greased sheet pan or baking dish and spread out. Cut immediately into squares or rectangles and allow to cool completely.
4. 4 Take the coconut you put aside earlier and add it to the mixture, mix well so the coconut is evenly spread throughout the sugar
5. 5 Pour the mixture into a pan and allow to firm up. Cut into pieces. Serve and enjoy.

By Allrecipes Member

Ingredients

• ✓ brown sugar
• yogurt
• mango
• mint
• lime juice
• star anise
• cardamom

Instructions

1. 1 Add yogurt, mango, brown sugar, chopped mint, lime juice, star anise, and cardamom to a blender; blend on high until smooth.
2. 2 Pour into glasses; garnish with mint sprigs.

By Jonathan

Ingredients

• ✓ brown sugar
• vegetable oil
• cumin seed
• fennel seed
• red onion
• ginger root
• cranberry
• orange juice
• white vinegar
• salt
• cayenne pepper
• orange zest

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot). Select Saute function and heat vegetable oil. Add cumin seeds and fennel seeds; cook until sizzling, about 2 minutes. Add onion and ginger; cook until softened, about 2 minutes. Stir in cranberries, orange juice, vinegar, salt, and cayenne pepper. Close and lock the lid. Cook on high pressure function according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function and stir in brown sugar and orange zest; cook until chutney has slightly thickened, about 7 minutes.

By Fioa

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
• red pepper flakes
• sweet onion
• yellow bell pepper
• ginger root
• mango
• pineapple
• apple cider vinegar
• curry powder

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add red pepper flakes; cook until they begin to sizzle. Stir in onion. Reduce heat to low, cover, and cook, stirring occasionally, until onion has softened, about 20 minutes.
2. 2 Increase heat to medium. Add bell pepper and ginger; cook and stir, uncovered, until ginger is fragrant, 2 to 3 minutes. Stir in mangoes, pineapple, brown sugar, vinegar, and curry powder; bring to a simmer and cook for 30 minutes, stirring occasionally.
3. 3 Cool chutney completely. Store in airtight containers in the refrigerator.

By MATHTUTORRITA

Ingredients

• ✓ brown sugar
• water
• clove
• cinnamon stick
• ginger
• cardamom pod
• black peppercorn
• black tea
• vanilla extract

Instructions

1. 1 Bring water to a boil in a saucepan; add cloves and boil for 1 minute. Add cinnamon sticks, ginger, cardamom pods, peppercorns, and tea. Allow tea to steep for 6 minutes; strain into a container. Stir brown sugar and vanilla extract into tea and refrigerate until chilled, at least 1 hour.

By ave's4cooking

Ingredients

• ✓ brown sugar
• peach
• apple cider vinegar
• raisin
• preserved ginger
• onion
• garlic
• chili powder
• mustard seed
• curry powder
• pickling spice

Instructions

1. 1 Combine peaches, brown sugar, apple cider vinegar, raisins, ginger, onion, garlic, chili powder, mustard seed, and curry powder in a large heavy pot. Wrap pickling spice in a cheesecloth bag and place in the pot.
2. 2 Bring to a boil and cook over medium heat, uncovered, until mixture reaches your desired consistency. It will take about 1 ½ hours to get a good thick chutney. Stir frequently to prevent scorching on the bottom.
3. 3 Remove spice bag and ladle chutney into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.
4. 4 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Shana

Ingredients

• ✓ brown sugar
• water
• ginger root
• cinnamon stick
• green cardamom
• clove
• bay leaf
• fennel seed
• black peppercorn
• darjeeling tea leaves
• milk

Instructions

1. 1 Combine water, brown sugar, ginger, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes.
2. 2 Remove from the heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil. Strain tea into tea cups.

By food4fit

Ingredients

• ✓ brown sugar
• chickpea
• lemon juice
• olive oil
• cumin
• coriander
• cinnamon
• garam masala
• black pepper
• cayenne pepper
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Stir together chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread chickpea mixture in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

By Naomi Witzke

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
• apple
• raisin
• onion
• ginger root
• water
• white sugar
• cinnamon
• cardamom
• white pepper
• nutmeg
• white wine vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Place apples, raisins, onion, ginger, water, white sugar, brown sugar, cinnamon, cardamom, pepper, and nutmeg into a large saucepan; bring to a boil over medium-high heat, stirring often.
3. 3 Reduce heat to low, cover, and simmer, stirring frequently, until apples are tender, about 30 minutes.
4. 4 Stir and continue simmering, uncovered, until slightly thickened, about 15 minutes more. Remove from heat; discard onion and ginger for smoother consistency. Stir in white wine vinegar.
5. 5 Let chutney cool at least 2 hours at room temperature then transfer into a sterilized jar or container. Seal by canning in boiling water bath, and store in the refrigerator for up to 2 weeks until ready to serve.

By CATSEO

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
• coffee

Instructions

1. 1 Place the brown sugar on your plate next to your crepes. Drip the coffee onto the sugar and stir with your fork. Dip your crepes in the mixture.

By Shelly

Ingredients

• ✓ brown sugar
• mustard

Instructions

1. 1 Mix brown sugar and mustard together in a bowl until smooth. If mixture is too thick, stir in more mustard. Adjust flavors to your taste.

By Adrianna Hill

Ingredients

• ✓ brown sugar
• grapefruit

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place grapefruit halves, cut-sides up, onto a baking sheet; sprinkle each with about 1 1/2 tablespoons of brown sugar.
3. 3 Broil in the preheated oven until brown sugar melts and begins to bubble, 3 to 8 minutes. Let cool for a few minutes, then serve warm.

By KoalaFace

Ingredients

• ✓ brown sugar
• cinnamon
• bacon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a shallow bowl, mix brown sugar and cinnamon. Dip bacon slices in the brown sugar mixture to coat, and arrange in a single layer on a baking sheet.
3. 3 Bake 8 minutes in the preheated oven, turning once, until dark golden brown. Allow to cool slightly before serving.

By MUSE

Ingredients

• ✓ brown sugar
• lemon
• honey

Instructions

1. 1 Mix brown sugar, lemon juice, and honey together in a small bowl or container. Massage onto skin. Rinse off.

By Leigha

Ingredients

• ✓ brown sugar
• cinnamon
• maple syrup

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