1,282 brown sauce recipes

Easy home-made sloppy joe filling to feed a large crowd of about 50 people

Spicy, tangy Thai turkey meatballs with red curry paste and fish sauce, served with a sweet-sour cucumber dipping sauce. A quick party appetizer ready in 30 minutes that feeds a crowd.

Apple cranberry upside-down cake baked in a cast iron skillet with brown sugar and butter. A fall harvest dessert with caramelized fruit topping, best served warm.

Southern spareribs marinated in tomato juice, apple cider vinegar, brown sugar, Worcestershire, and dry mustard, then oven-baked covered until fall-off-the-bone tender. No grill needed.

Lemon cranberry pie layers ruby cranberry sauce under a creamy lemon icebox custard. A two-layer holiday pie with sweet-tart fireworks in every slice.

Ginger barbecue chicken baked in a homemade sauce of tomato paste, fresh ginger, dark brown sugar, soy sauce, and liquid smoke. Sweet, tangy, and smoky.

Vegetarian chickpea and brown rice burgers with toasted sunflower seeds, shredded carrot, and thyme. Pan-fried until crisp outside, hearty inside. Served on French bread.

Semur banka: Indonesian braised beef in dark soy sauce with tamarind, molasses, ginger, garlic, and nutmeg. Low and slow for 2 hours until fork-tender and saucy.

Sweet and savory sausage bites in a sticky pineapple-brown sugar glaze with green peppers and cherries. A retro party appetizer made for the chafing dish.

Honey barbecued salmon with a spicy honey-ketchup glaze featuring curry, jalapeno, and coarse mustard. Grilled fillets served on mache lettuce with a malt vinegar-cilantro dressing.

Spicy baby back ribs with a Chinese-style marinade of fermented black beans, ginger, garlic, soy, fish sauce, and chopped orange. Marinated overnight, grilled low and slow, basted constantly.

A three-meat, no-bean chili loaded with ground beef, pork, and hot Italian sausage simmered with Mexican beer and V8 juice. Florida-style heat that feeds a crowd.

Authentic Sichuan bang bang chicken with poached chicken breast shredded over julienned cucumber, carrot, and scallion under a creamy peanut-sesame-chili sauce. A cold appetizer or main.

Oven barbecued brisket with a spiced shallot rub and tangy tomato-brown sugar sauce. Braised low and slow until fork-tender. No smoker required for deep, slow-cooked flavor.

A rustic pie-cake hybrid loaded with diced apples and pecans, baked in a pie plate and served warm with rum butter sauce and whipped cream.

Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.