oling rack.
Place the brown sugar in a pie tin.<
ple slices into brown sugar to coat them.
Cook bacon in a
br>While salmon is baking, brown bacon on medium high heat.
whisk together the butter and sugar. Brush butter mixture on squash
hile carrots are cooking, heat brown sugar, butter, orange peel and 1
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon drippings. Crumble bacon.
Bring water to a boil in a skillet. Add brown sugar, vegetable seasoning, and bacon drippings to water; cook and stir until brown sugar is dissolved, about 2 minutes. Add green beans and bacon to brown sugar mixture; season with salt. Reduce heat and simmer until green beans reach desired tenderness, about 10 minutes.
Mix brown sugar and cinnamon together in a
uice and 1/2 cup brown sugar together in a saucepan; bring
Cut salmon width-wise into 4 pieces; Place in a foil-lined(release foil works great)15x10x1-inch baking pan; sprinkle with salt & pepper. Bake uncovered at 425 degrees for 10 minutes.
Meanwhile, in a small saucepan, combine the brown sugar, soy sauce, mustard and vinegar; bring to a boil.
Brush evenly over salmon; broil 6-inches from heat for 1 to 2 minutes or until fish flakes easily with a fork, enjoy.
In a saucepan, boil carrots in lightly salted water about 8 to 10 minutes or until just tender; drain well and place in serving dish.
Melt butter in a small saucepan; add honey and brown sugar.
Stir in parsley, if desired.
Heat thoroughly; stirring until blended.
Pour over carrots.
Serve hot.
Salt and pepper the tomatoes lightly.
Top each tomato with 1 teaspoon butter and 2 teaspoons brown sugar.
Place each tomato in a custard cup, cut side up.
Place the cups around the outer edge of a plate, leaving a space between them.
Cover with waxed paper. Microwave on High 3 to 5 minutes or until heated through. Sprinkle with bacon and serve.
Cut carrots diagonally into 1/4 inch thick slices.
Cook in boiling water to cover with 1/2 teaspoons salt for 5 minutes or until crisp-tender. Drain and rinse with cold water. Pat dry with paper towels.
Melt butter in a large skillet over low heat; add onion and cook, stirring constantly 5 minutes.
Add apple juice and brown sugar; cook, stirring occasionally, 10 minutes.
Stir in carrots, remaining 1/4 teaspoon salt and pepper.
Combine brown sugar, garlic, and Montreal steak seasoning.
medium bowl combine the brown sugar and melted butter or margarine
In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes.
Place salmon in a large foil-lined baking pan; brush with brown sugar mixture. Bake, uncovered, at 350\u00b0 for 20-25 minutes or until fish flakes easily with a fork.
ottom of press. Stir in brown sugar and steak seasoning until well
1.Marinate tilapia fillets with all ingredients (including brown sugar sprinkled on top).
2.Bake or grill (or cook in foil) in oven at 350\u00b0F, 7 minutes each side.
3.Sprinkle with a bit more fresh chopped parsley and dill.
4.Serve immediately.
Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet.
Cook over medium heat until the sugar and butter are melted and starting to bubble.
Stir in beets and cook until most of the liquid has evaporated and the beets are coated with glaze, 6 to 8 minutes.
Serve hot or warm.
Rinse, dry and count water chestnuts.
Mix with brown sugar. Cut bacon into strips (same number as chestnuts).
Wrap bacon around each chestnut, fastening with toothpicks.
This can be refrigerated for several hours before baking.
Bake at 450\u00b0 for approximately 15 minutes.
f baking time, mix syrup, brown sugar, cinnamon, and nutmeg. Microwave on