59 deluxe browns Recipes

coconut milk (not coconut cream concentrate), chopped quality white chocolate, brown sugar, milk, grand marnier (to taste), cream, cinnamon

brown sugar , packed, cinnamon, cayenne pepper, egg white, mixed nuts (i use deluxe with no peanuts), dried cranberries

streusel filling, duncan hines moist deluxe butter recipe golden cake mix, divided, brown sugar, ground cinnamon, chopped pecans, cake, eggs, sour cream, vegetable oil, water, sugar, glaze, powdered sugar, milk

pastry for single-crust pie (9 inches), chopped dried figs, water, orange marmalade, brown sugar, cornstarch, corn syrup, eggs, butter, melted, vanilla extract, deluxe mixed nuts, heavy whipping cream, sugar, orange marmalade

pillsbury yellow cake mix (moist deluxe), butter (no substitutes), pecan halves, brown sugar, white sugar, honey, butter, cream

butter-flavor crisco sticks or 2/3 cup butter flavor crisco, brown sugar, eggs, deluxe yellow cake mix, toasted rice cereal, milk chocolate pieces, semi-sweet chocolate chips, coarsely chopped walnuts or 1/2 cup pecans

fudge cake mix (1 package duncan hines moist deluxe), rolled oats, eggs, margarine, brown sugar (firmly packed), vanilla extract, semi-sweet chocolate chips, cinnamon baking chips, cinnamon-sugar mixture (i used splenda)

onion, finely minced, water, salt, fresh 80% lean ground beef, water, salt, ground black pepper, kraft deluxe american cheese, heinz hamburger dills, sara lee classic dinner rolls, prepared yellow mustard or spicy brown mustard, tomato ketchup

extra virgin olive oil, vegan butter, chopped sweet green pepper, chopped onion, tomato paste, cumin, chili powder, prepared mustard, onion powder, garlic powder, molasses, soy sauce, brown sugar or 1 tsp agave nectar, liquid smoke, vegetarian baked beans

all-purpose flour, baking soda, salt, dark brown sugar , packed, butter, softened, granulated sugar, eggs, milk, vanilla extract, rolled oats, chocolate chips, sweetened coconut, sliced almonds

butter, brown sugar , packed, pineapple rings, maraschino cherries, pecan halves, eggs, sugar, pineapple juice, vanilla, flour, baking powder, salt

pastry for single-crust pie (9 inches), chopped dried calimyrna fig, water, orange marmalade, brown sugar, cornstarch, corn syrup, eggs, unsalted butter, melted, vanilla extract, deluxe mixed nuts, heavy whipping cream, sugar, orange marmalade

duncan hines moist deluxe classic yellow cake mix, divided, butter or 1/3 cup margarine, melted, egg, maple syrup, eggs, light brown sugar , packed, maple flavoring or 1/2 tsp vanilla extract, walnuts, chopped

boneless skinless chicken breast , cut into strips, oil, water, dry sherry, deluxe broccoli florets, thawed, fat-free cream of chicken soup, instant brown rice, reduced-fat cheddar cheese, shredded

duncan hines moist deluxe french vanilla cake mix, instant vanilla flavor pudding and pie filling or 1 (3 1/2 oz) package banana cream instant pudding, eggs, sweetened condensed milk, butter or 1/2 cup margarine, softened, almond brickle chips (reserve 1 tsp for garnish), duncan hines creamy home-style french vanilla frosting, brown sugar, milk

chart house jumbo lump crab cakes, jumbo lump crabmeat, special crabmeat (also called regular, deluxe, flake or white), egg, mayonnaise, parsley, worcestershire sauce, dijon mustard, salt, white pepper, japanese-style panko breadcrumbs, shells from the crabmeat , being careful not to break up the meat. place in a stainless steel mixing bowl., in another mixing bowl, mix together the egg, mayonnaise, parsley, worcestershire sauce, mustard, salt and pepper. mix in the breadcrumbs., pour the mayonnaise mixture over the crabmeat. using a rubber spatula , fold this mixture into the crabmeat gently but thoroughly. be careful not to break up the jumbo lumps. cover the bowl and refrigerate for 1 hour., form the mixture into six crab cakes (4 oz. each). gently shape the cakes, but do not overwork them. place each 1 in a parchment-lined sheet pan. (these can be stored, covered, in the refrigerator until ready to cook.), broil , preheat the er and adjust the oven rack to the middle shelf. place the cakes in a buttered, oven-proof dish. on the middle shelf until brown on top. gently turn the cakes over and continue cooking until brown on top and cooked through.