113 garlic brownie recipes

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

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.

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.

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.

Brown rice baked with spinach, mushrooms, cottage cheese, and Parmesan topped with sunflower seeds. A wholesome, high-protein casserole the whole family will love.

Slow cooker shredded beef barbecue recipe with a homemade barbecue sauce that’s sweet and tangy—perfect make-ahead beef BBQ for a summer cookout or potluck.

Vegetable pilau with turmeric brown rice layered over spiced green beans, peas, and carrots, baked and topped with toasted almonds. A fragrant vegan Indian rice dish.

Slow cooker pot roast in a spiced red wine and tomato sauce with mustard, Worcestershire, and garlic. Set it and forget it for 10 hours of hands-off braising.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Healthy pasta with spiced lentils, tomatoes, and yogurt in a warmly spiced sauce with cumin, coriander, and ginger for a low-fat vegetarian meal.

Smoky chipotle black bean soup built from dried beans, cumin, oregano, and a bruised-cilantro bouquet. Finished with sherry, lime, and part-pureed for creamy-chunky texture.

Fast Indian-style chicken: pre-cooked chicken simmered with curry powder, canned tomatoes, scallions, Worcestershire, and golden raisins, served over brown rice. A weeknight curry-inspired dinner ready in about 40 minutes.

Sybil Carter's homemade barbecue sauce starts with bacon drippings and builds layers of tangy tomato, brown sugar sweetness, mustard bite, and hot pepper heat. Doubles easily and keeps in the fridge for weeks.

Mango chutney built the slow way: a two-step simmer with brown sugar, cider vinegar, fresh ginger, garlic, lime, raisins, mustard seeds, and warm spices. Sealed into pint jars for the pantry shelf.

You are a vegetarian or not, this recipe can be used by everyone, always goes very well!