7,444 crown recipes

Orange zest and spices give these cookies fresh and tangy taste, they are delicious and healthy, a great recipe for your kids or holidays!

Three layers of deep chocolate cake get brushed with vanilla sugar glaze while hot, then stacked with mocha buttercream icing spiked with coffee and cocoa.

This is a great first time pad thai recipe. You will need some special ingredients to get started but once you have added them to your pantry this makes a great weeknight meal.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Sweet and sour chicken breast with pineapple, peppers, and carrots made two ways: crockpot (8-10 hrs) or oven (2 hrs). Tapioca thickens the sauce without any fuss. Serve over rice.

Thai BBQ chicken drummettes marinated overnight in cilantro root, garlic, curry, turmeric, and fish sauce. Grilled with coconut milk basting and served with a spicy garlic-vinegar dipping sauce.

Black Forest chocolate fudge cake bakes the cherry-and-chocolate classic into a moist bundt, with dark sweet cherries and toasted walnuts running through a deep cocoa crumb. Prune puree keeps it fudgy and light.

Warm German-style potato salad with browned bratwurst, tossed in a tangy beer and cider vinegar dressing with Dijon and tarragon. No mayo, just hearty skillet flavor served warm.

Salmagundi casserole with chili-spiced meatballs baked over a three-bean base of baked beans, kidney beans, and limas in a sweet molasses and brown sugar sauce.

Slow-braised shredded beef chuck in a tangy ketchup, brown sugar, and mustard sauce with a kick of hot sauce. A ranch-style crowd-pleaser built for sandwiches.

Cashew nut cookies with brown sugar, sour cream, and a buttery vanilla icing topped with whole cashews. Soft drop cookies with a caramel-like depth from the brown sugar base.

Lean chicken breast strips over brown rice simmered in chicken broth, tomatoes, cumin, and chili powder. Topped with pimentos, capers, and green peas.

Warm brown rice salad with sauteed celery, shallots, tarragon, cashews, and alfalfa sprouts dressed in cider vinegar. A quick vegetarian side served at room temperature.

Fall-off-the-bone Southwestern pork ribs baked low and slow in a tangy homemade sauce with chili sauce, honey, brown sugar, and six cloves of garlic.

Vegetarian fried brown rice with mushrooms, scallions, pickled radishes, water chestnuts, and peas in sesame oil. A wholesome, plant-based fried rice with crunch and tang in every bite.

Peach pound cake baked in a bundt pan with brown sugar-coated peach slices on the bottom and a moist lemon yogurt batter. Flips out to reveal a caramelized peach top.