747 garlic brownie recipes

BBQ pulled chicken sandwich with dry-rubbed grilled whole chicken and a coffee-spiked vinegar barbecue sauce. Served on white buns with cole slaw, classic Southern style.

Slow cooker Tucson-style chili with ground beef, pinto beans, green chiles, jalapeños and a splash of balsamic vinegar. Classic Southwestern crockpot chili for a crowd.

Slow-simmered kumquat chutney with rhubarb, fresh ginger, raisins, and warm spices. A complex sweet-tart preserve that cans beautifully for gifting.

Chicken pasta salad with roasted peanuts, julienned bell peppers, and a sesame-ginger vinaigrette made with Dijon mustard, brown sugar, and fresh ginger. Served cold with cucumber and watercress.

Chicken mole poblano with a rich sauce of cocoa, almonds, raisins, sesame seeds, and warm spices. Browned chicken simmers in a complex blended mole and served over rice.

Sweet and sour Asian style chicken for your slow cooker.

Try this flavorful Irish boiled dinner at St. Patrick's Day!

Mexican-style chicken simmered with tomatoes, white wine, almonds, and brown and wild rice. A hearty one-pot arroz con pollo loaded with flavor.

Homemade Filipino-style banana ketchup simmered with raisins, tomato paste, allspice, cayenne, and dark rum. Sweet, tangy, and warmly spiced. Makes 3.5 cups and keeps for a month.

Sichuan-style stir-fried green beans with fermented black beans, fresh hot chilies, garlic, and a tangy rice vinegar glaze. A spicy Chinese vegetable side in 30 minutes.

I made this recipe for my collegues, and they all asked this recipe from me, so great a recipe.

Slow cooker baked beans from scratch with bacon, molasses, pineapple chunks, dill pickles, and green olives. A tangy, smoky, loaded side dish that simmers all day long.

Slow cooker beef chili with pinto beans, six cloves of pureed garlic, green chiles, jalapenos, balsamic vinegar, and 6 tablespoons of chili powder. Cooks low and slow for deep flavor.

Grilled beef sirloin kabobs marinated in brown sugar, chili powder, and hot sauce, served over fresh spinach with a cool yogurt dipping sauce.

Red cooked bean curd marinated in soy sauce, sherry, five spice, and brown sugar, then wok-cooked until the liquid absorbs into the tofu. A classic Chinese braising technique that gives tofu deep, savory-sweet flavor.

Venison chili with both ground and chunked deer meat simmered for two hours in a cumin-oregano-cayenne tomato sauce with kidney beans and hot chili peppers. Lean, hearty, and full of wild game flavor.