1,282 brown sauce recipes

Slow cooker sweet and sour chicken with pineapple chunks, bell peppers, and fresh ginger in a brown sugar-vinegar sauce. Includes oven method. Serve over rice.

Hearty three-bean chili con carne with lean beef, roasted peppers, and warm spices for crowd-pleasing game day dinners that serve 12 from one pot.

Szechwan eggplant and tofu stir-fry with soy-sherry-ginger sauce and a cayenne kick. A vegan Sichuan-style wok dish that turns eggplant silky and tofu deeply flavored.

A hearty vegetable soup with black beans, okra, zucchini, and crushed tomatoes braised in red wine with cumin, ginger, and cayenne. Served over brown rice for a filling vegan meal.

"Chinese" chicken salad by David Cassidy, adapts to serve any number of people.

Ginger glazed salmon broiled with a soy, lime and brown sugar glaze, served with a bright green herb sauce of cilantro, mint, parsley, and jalapeno. A restaurant-style dinner ready in under 30 minutes.

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.

Tender beef simmers with warm cinnamon, cloves, and cumin, balanced by sweet raisins and red wine for an exotic slow cooker stew served over fluffy rice.

Beef stir fry with mushrooms, bean sprouts, snow peas, green beans, bamboo shoots, and water chestnuts in soy sauce. A loaded wok dinner served over rice or chow mein noodles.

Filet mignon strips marinated in soy, sherry, garlic and ginger, then woven onto bamboo skewers for hot oil fondue. Served with a crunchy beansprout and Chinese leaf salad on the side.

A rich, velvety devil's food cake with a secret weapon: tomato sauce that adds incredible moisture and depth. Topped with a billowy classic boiled icing spiked with orange juice and vanilla.

Cheesy rice and bean casserole with ricotta, feta, and Parmesan baked under sliced tomatoes and a golden breadcrumb crust. Hearty vegetarian comfort food with mushrooms and herbs.

Chinese-style lamb hot pot with paper-thin slices cooked tableside in boiling chicken broth, dipped in a soy, sesame, peanut butter, and bean curd sauce. Served with spinach, cabbage, and cellophane noodles.

Tandoori tofu brochettes marinate extra-firm tofu overnight in a saffron yogurt tandoori spice paste, then grill on skewers with red onion, mushrooms, peppers, and cherry tomatoes. A vegan twist on classic tandoori cooking.

This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.

Nowadays chicken become more popular and welcomed by people, low fat, much fibire, this chicken sate with peanut sauce goes very well!