747 garlic brownie recipes

Kansas City-style barbecue sauce simmered from scratch with tomato paste, brown sugar, honey, beef stock, and a bold spice blend. Thick, sweet, tangy, and smoky.

Pit barbecue sauce with butter, ketchup, vinegar, Worcestershire, hot sauce, and garlic. A tangy, buttery no-cook mop sauce that makes two quarts and needs no refrigeration.

Homemade peach barbecue sauce with pureed peaches, maple syrup, brown sugar, Dijon mustard, and cinnamon. Sweet, tangy, and ideal for grilled chicken or pork.

Pollo con frutta secca: Italian chicken marinated overnight with prunes, dried apricots, green olives, and capers, then baked with brown sugar and Chardonnay.

Peppery brown rice simmered in chicken broth with cayenne, white pepper, scallions, and red bell pepper. A spicy, savory side dish cooked in one pot.

Homemade pizza sauce simmers tomato paste, garlic, oregano, marjoram and basil into a thick, glossy sauce that holds its shape under cheese. Makes enough for four 12-inch pies.

Vegetarian paella simmers brown rice with saffron, leeks, peas, and black olives in a single pan. Spanish one-pot meatless main with golden hue from real saffron threads. Serve with toasted nuts.

Grilled pork tenderloin basted in a Hawaiian-style sauce with brown and yellow mustard, horseradish, honey, brown sugar, and grilled pineapple rings on the side.

Steamed ground turkey dumplings (shu mai) with ginger, garlic, sesame oil, and scallions in wonton wrappers. Served with a tangy fish sauce, vinegar, and chili dipping sauce. Makes 40 bite-sized gems.

A quick and easy recipe to use up your leftover rice, and make you a delicious meal!

German stuffed cabbage rolls (Gefullt Krautroladen) filled with brown rice, dill seed, marjoram, and paprika. Baked in a tomato-vermouth sauce and best made a day ahead for deeper flavor.

Louisiana Creole rabbit marinated overnight in garlic, cayenne, and vinegar then roasted with white wine, mushrooms, and green pepper. Cajun-spiced and fork-tender.

Bean burgers studded with crunchy chopped peanuts and topped with a homemade satay sauce made from chunky peanut butter, sesame oil, chili, and teriyaki.

Grilled satay skewers marinated in soy, curry, and lime with a creamy coconut peanut dipping sauce. Works with chicken, beef, or pork for appetizers or a full meal.

Homemade chili sauce for canning made from 25 fresh tomatoes, red peppers, onions, and apple cider vinegar with allspice and brown sugar. A tangy-sweet condiment for preserving summer's harvest.

Persian lentil and greens khoreshe with spinach, parsley, cilantro, scallions, and turmeric simmered until tender. A fragrant Iranian stew served over basmati rice.