184 branding recipes

Low-calorie sausage and cheese biscuits with turkey sausage, bran, buttermilk, and reduced-fat cheddar. A lighter take on a breakfast classic.

Cafe Brulot, the classic New Orleans flambeed coffee with brandy, orange liqueur, cinnamon, cloves, and citrus. A dramatic Cajun after-dinner drink served in demitasse cups.

Rustic rosemary whole wheat bread made in a bread machine with bran, honey, and mostly whole wheat flour. Fragrant, hearty, and effortless to make.

Flaming Slow Cooker Chicken Jubilee. This recipe is perfect for a special occasion, a fancy dinner party, or a larger family dinner.

Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh recipe

Strawberry muffins made with oat bran, apple fiber, and a fresh strawberry puree, lightened with whipped egg whites and bound with corn syrup. A low-fat, fiber-rich breakfast bake.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

Discover this easy slow cooker Chicken and Cherries Jubilee recipe with tangy chili sauce and dramatic flambé finish – perfect for beginner cooks seeking impressive dinner ideas like "slow cooker chicken with cherries and sherry" or "flambéed savory cherry chicken for special occasions."

Cornish game hens stuffed with wild rice, mushrooms, and slivered almonds, brushed with apricot brandy and roasted golden. An elegant holiday-worthy dinner that feeds eight.

This delicious dish is made with dried fruit, sweet cherries, juicy apples and seedless grapes.

Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.

Citrus soup frappe: a chilled, lightly jellied dessert soup of orange, raspberry, and lemon juices laced with red wine, Sauterne, and kirsch. A vintage Continental starter or palate-cleansing finale.

Baked falafel made with chickpeas, cumin, coriander, and cilantro. Pan-seared then oven-finished for a crispy outside without deep frying. Served with creamy cucumber dressing.

Kompot w spirytusie, a traditional Polish 12-fruit compote with dried fruits, fresh apples, cranberries, cherries, and brandy. A Christmas Eve dessert simmered with warm spices.

Welsh mussel pate with herring roe, brandy, cream, and dill, baked in a bain-marie until set. A rich, briny seafood starter from the Menai Strait served on toast fingers.

Gingerbread rice bran muffins made with whole wheat flour, molasses, ginger, cinnamon, and raisins. Low-fat, egg yolk-free, and high in fiber for a healthier breakfast muffin.