142 suar recipes

Pan-seared salmon with an herb crust, cumin-coriander yogurt crema and smoky chipotle salsa. Restaurant-style plated fish with bold Mexican-inspired flavors.

Pan-seared bay bugs on wok-fried egg noodles with speck, smoked eel, peas, and capsicum, finished with a turmeric-chilli oil drizzle. Australian seafood meets Asian flair.

Chile Seared Cervena Venison with (See Full Title Below) recipe

Pan seared red snapper on corn chili with grapefruit: crisp-seared snapper fillets over a sweet-spicy corn chili, brightened with lime and cilantro. Restaurant-style seafood dinner.

Seared sea scallops on garlicky sautéed spinach with a hoisin-butter pan sauce. A 25-minute Asian-inspired date-night dinner with restaurant-quality caramelized scallops.

Pan-seared beef tenderloin topped with melted blue cheese and sweet balsamic caramelized onions. A simple, elegant steak dinner that's ready in 40 minutes.

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This is soooooooo good if you are looking for a bread that tastes like a caramel cinnamon bun. Chocolate or vanilla ingredients can be substituted for the caramel

This favorite back-to-school treat is kicked up with a topping of creamy caramel and a sprinkling of sea salt.

These cookies are a beloved Christmas treat. Featuring sticky caramel and pecans both inside and out, they are so adorable that I almost didn't want to eat them. However, once you take a bite, be warned - they are incredibly addictive and impossible to resist.

This decadent brownie recipe was recently clipped from my local newspaper.

Forget chocolate brownies. These gooey, caramel-filled blondies are heavenly.

Sweet-and-salty Chex mix: chocolate cereal coated in crackly caramel, then piled with peanut butter cups, marshmallows, a triple chocolate drizzle, and flaky salt. A no-bake, gift-worthy snack.

Billion dollar chocolate bars, a homemade candy bar in four layers: a chocolate-peanut butter base, fluffy peanut nougat, gooey caramel, and a chocolate top. Like a candy-shop Snickers, made at home.

I live in Norway, but I have a good friend living in Missouri US. She sent me this recipe, and I just love it. Here in Norway we don't use pumpkin, so this was all new to me.

"A tall, impressive cake that showcases the flavors and smells of the holidays. A three-layer extravaganza with a touch of molasses and shredded apple to keep it moist. It fills the house with a fragrance that beats the most expensive holiday-scented candle. It will be talked about long after the party is over." Source: The Pastry Queen Christmas, by Rebecca Rather