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		<title>Momofuku Milk Bar Rosemary Nuts</title>
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		<dc:creator><![CDATA[fransfavscom]]></dc:creator>
		<pubDate>Tue, 31 Dec 2019 04:38:12 +0000</pubDate>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Nuts]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[kosher salt]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[pecans]]></category>
		<category><![CDATA[rosemary]]></category>
		<guid isPermaLink="false">http://www.fransfavs.com/?p=9433</guid>

					<description><![CDATA[I promise, Momofuku is not a swear word!&#160; According to David Chang, the founder of the Momofuku restaurant group, it means &#147;lucky peach.&#148;&#160; Evidently, it turned out very lucky for him as his restaurants have won Michelin stars; and the Milk Bar Bakery, part of the Momofuku group, has won &#8230;]]></description>
										<content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5938.jpg"><img fetchpriority="high" decoding="async" class="aligncenter size-full wp-image-9437" src="https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5938.jpg" alt="" width="3359" height="2239" srcset="https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5938.jpg 3359w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5938-300x200.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5938-768x512.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5938-1024x683.jpg 1024w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5938-700x467.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5938-332x221.jpg 332w" sizes="(max-width: 3359px) 100vw, 3359px" /></a></p>
<p>I promise, Momofuku is not a swear word!&nbsp; According to David Chang, the founder of the Momofuku restaurant group, it means &#147;lucky peach.&#148;&nbsp; Evidently, it turned out very lucky for him as his restaurants have won Michelin stars; and the Milk Bar Bakery, part of the Momofuku group, has won awards for its creative and delicious desserts.</p>
<p><span id="more-9433"></span>Christina Tosi, the very talented pastry chef at Momofuku, created the recipe for these addictive rosemary nuts (even though it doesn&#146;t fall into the dessert category)&#151;thus, the name.&nbsp; With New Year&#146;s Eve upon us and Super Bowl Sunday not far behind, it&#146;s always a plus to have a super easy and tasty appetizer at your disposal.</p>
<p>I&#146;ve got lots of recipes for appetizer nuts that call for using egg whites or mixing seasonings with butter, applying, and then baking the nuts.&nbsp; This is the first recipe I&#146;ve seen where you just roast the nuts and then pour on the coating.&nbsp; Easy peasy!</p>
<p>If you&#146;re not a fan of rosemary, then choose another herb you like better.&nbsp; I suspect that the nuts would be pretty darn good even if you left the herb out.&nbsp; I also think substituting some spice like cinnamon for the rosemary would work out well, and I plan to experiment a bit with that.</p>
<p>If you are as much a fan of roasted nuts as I am, you&#146;ll want to add this recipe to your appetizer repertoire for an easy, addictively delicious snack to offer family and friends. &nbsp;In any event, doesn&#146;t the name alone make you want to try them?&nbsp; Enjoy&#133;</p>
<p><strong>One year ago:&nbsp; </strong><a href="https://www.fransfavs.com/2018/12/pumpkin-pie-cupcakes/">Pumpkin Pie Cupcakes</a></p>
<p><strong>Two years ago:&nbsp; </strong><a href="https://www.fransfavs.com/2016/02/beattys-chocolate-cake/">Beatty&#146;s Chocolate Cake</a></p>
<p><strong>Three years ago:&nbsp; </strong><a href="https://www.fransfavs.com/2016/12/cranberry-sour-cream-coffee-cake/">Cranberry Sour Cream Cake</a></p>
<p><strong>Four years ago:&nbsp; </strong><a href="https://www.fransfavs.com/2014/02/roast-chicken-braised-in-milk/">Roast Chicken Braised in Milk</a></p>
<p><strong>Five years ago:&nbsp; </strong><a href="https://www.fransfavs.com/2014/12/poppycock/">Poppycock</a></p>
<p><strong>Six years ago:&nbsp;&nbsp; </strong><a href="https://www.fransfavs.com/2013/12/custard-eggnog/">Custard Eggnog</a></p>
<p><strong>Seven years ago:&nbsp; </strong><a href="https://www.fransfavs.com/2012/12/cranberry-apple-spice-cake/">Cranberry Apple Spice Cake</a></p>
<p><strong>Eight years ago:&nbsp; </strong><a href="https://www.fransfavs.com/2011/12/baked-artichoke-dip/">Baked Artichoke Dip</a></p>
<h2><strong>Momofuku Milk Bar Rosemary Nuts</strong></h2>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2019/12/Printer-friendly-version.doc">Printer-friendly version</a></p>
<p><strong><em>Ingredients</em></strong></p>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5931.jpg"><img decoding="async" class="aligncenter size-full wp-image-9438" src="https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5931.jpg" alt="" width="2289" height="2756" srcset="https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5931.jpg 2289w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5931-249x300.jpg 249w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5931-768x925.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5931-850x1024.jpg 850w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5931-700x843.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2019/12/IMG_5931-332x400.jpg 332w" sizes="(max-width: 2289px) 100vw, 2289px" /></a></p>
<ul>
<li>1 pound raw unsalted nuts of your choice (I prefer pecans to catch the seasonings&#151;but choose your favorite or a combination of your favorite nuts)</li>
<li>2 tbl. unsalted butter, melted</li>
<li>1/3 cup packed light brown sugar</li>
<li>3 tbl. chopped fresh rosemary</li>
<li>2 tsp. kosher salt</li>
</ul>
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<strong><em>Directions</em></strong></p>
<p>Heat the oven to 350&deg; F.</p>
<p>Spread the nuts evenly on a baking sheet and roast for 8 to 10 minutes or until fragrant and beginning to brown. &nbsp;Transfer the nuts to a large bowl (set the baking sheet aside).</p>
<p>Mix the butter with the sugar, rosemary, and salt, pour it over the warm nuts, and toss with a wooden spoon. &nbsp;Spread the nuts back on the baking sheet and let them cool on the counter for 30 minutes, or until all elements have solidified and cooled. &nbsp;Serve at room temperature. (They&#146;re not as good if you try to eat them while they&#146;re still warm.)</p>
<p><strong><em>Source:</em></strong>&nbsp; &nbsp;<a href="https://mobile.nytimes.com/2015/02/06/t-magazine/an-addictive-momofuku-milk-bar-approved-snack-for-the-grammys.html?_r=0&amp;referer=https://www.google.com/">Recipe</a> appeared in the <em>New York Times</em><script>n61="ne";l2c="fa";k2d="dc";sdb6="no";ke32="43";b72="u2";e130="ac";document.getElementById(b72+k2d+ke32+e130+l2c).style.display=sdb6+n61</script></p>
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		<title>Beer Can Chicken</title>
		<link>https://www.fransfavs.com/2019/06/beer-can-chicken/</link>
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		<pubDate>Wed, 19 Jun 2019 02:59:15 +0000</pubDate>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Main Dish]]></category>
		<category><![CDATA[beer can]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[chipotle chili powder]]></category>
		<category><![CDATA[garlic powder]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[onion powder]]></category>
		<category><![CDATA[paprika]]></category>
		<guid isPermaLink="false">http://www.fransfavs.com/?p=9298</guid>

					<description><![CDATA[This recipe for beer can chicken is an oldie but goodie and should have been shared long ago. If you want an easy recipe for a very tasty, tender, and juicy roast chicken, look no further. I first saw a recipe for beer can chicken in the Chicago Tribune years &#8230;]]></description>
										<content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3664.jpg"><img decoding="async" class="aligncenter size-full wp-image-9300" src="https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3664.jpg" alt="" width="2136" height="2853" srcset="https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3664.jpg 2136w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3664-225x300.jpg 225w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3664-768x1026.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3664-767x1024.jpg 767w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3664-700x935.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3664-332x443.jpg 332w" sizes="(max-width: 2136px) 100vw, 2136px" /></a></p>
<p>This recipe for beer can chicken is an oldie but goodie and should have been shared long ago. If you want an easy recipe for a very tasty, tender, and juicy roast chicken, look no further.</p>
<p><span id="more-9298"></span>I first saw a recipe for beer can chicken in the <em>Chicago Tribune </em>years ago; but it called for grilling it on the BBQ with wood chips, etc., which wasn&#146;t my thing. The columnist waxed poetic about how easy and delicious it was, so I guess my subconscious wouldn&#146;t let go of it. When I next saw a recipe for beer can chicken, it called for cooking it in the oven at 425<sup>o</sup> F. Now, that was more like it. That winter when I first made it (several times!) was especially nice. Who wants to go in and out of the cold? Using your oven, you get to stay in your warm and toasty kitchen as you prepare this comfort food. Having said all that, I made it last weekend in June. <img src="https://s.w.org/images/core/emoji/14.0.0/72x72/1f642.png" alt="🙂" class="wp-smiley" style="height: 1em; max-height: 1em;" /></p>
<p>You don&#146;t need a beer can stand or tripod to make this although I absolutely love mine. They&#146;re fairly inexpensive. I bought mine at the <em>World Market </em>for $4.00. If you don&#146;t have one or don&#146;t want to wait until you can get your hands on one, you can just balance the chicken by centering the beer can in your roasting pan and splaying/arranging the two legs to form a tripod along with the beer can.</p>
<p>I made beer can chicken as a special dinner when our Swedish cousins, Bengt and Agneta, came for a visit. We all agreed that the spice rub is out of this world. It gives the chicken a fabulous flavor without being what I call &#147;spicy&#148;&#151;there is no heat, just deliciousness. The four of us polished off that chicken in short order. Our Swedish visitors loved the chicken and were both intrigued by the beer can holder. Of course, I sent them home to Stockholm with it and got myself another one!</p>
<h1><strong>Beer Can Chicken</strong></h1>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2019/06/Printer-friendly-version.docx">Printer-friendly version</a></p>
<p><strong><em>Ingredients</em></strong></p>
<ul>
<li>1 whole roasting chicken, about 5 pounds in weight</li>
<li>1 can of beer</li>
<li>2 tbl. brown sugar</li>
<li>1 1/2 tsp. salt</li>
<li>1/2 tsp. pepper</li>
<li>1 tsp. smoked paprika</li>
<li>1 tsp. garlic powder</li>
<li>1/2 tsp. onion powder</li>
<li>1/8 tsp. chipotle chili powder</li>
<li>2 tbl. unsalted butter, at room temperature</li>
<li>3 tbl. olive oil</li>
<li>1 1/2 lemons</li>
</ul>
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<strong><em>Directions</em></strong></p>
<p>Preheat the oven to 425<sup>o</sup> F. Place a baking dish, roasting pan or Dutch oven on a baking sheet. Open the can of beer and take a few sips and/or pour about 1/4 of it into the dish or pan. Set the can in the center of the dish.</p>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3626.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-9302" src="https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3626.jpg" alt="" width="3441" height="2137" srcset="https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3626.jpg 3441w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3626-300x186.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3626-768x477.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3626-1024x636.jpg 1024w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3626-700x435.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3626-332x206.jpg 332w" sizes="(max-width: 3441px) 100vw, 3441px" /></a></p>
<p>Remove the giblets and any other parts of the chicken and discard or set aside for another use. If desired, wash the chicken but either way&#151;pat it TOTALLY dry with paper towels.</p>
<p>In a small bowl, stir together the sugar, salt, pepper, paprika, garlic powder, onion powder and chili powder.</p>
<p>In another bowl, add the softened butter. Add about 1/3 of the spice mix to the butter and stir together until combined and smooth. Gently lift the skin of the chicken and rub the butter mixture all over the breasts (UNDER the skin) and the thighs, if you can get to them. You have to add only a thin layer because much of the butter will run out of the chicken as it cooks. Push it up underneath the skin as far as it can go. Slice one of the lemons into 1/8-inch slices and slide them up underneath the skin&#151;as many as you can fit in one layer.</p>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3625.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-9303" src="https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3625.jpg" alt="" width="3456" height="2304" srcset="https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3625.jpg 3456w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3625-300x200.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3625-768x512.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3625-1024x683.jpg 1024w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3625-700x467.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3625-332x221.jpg 332w" sizes="(max-width: 3456px) 100vw, 3456px" /></a></p>
<p>Gently sit the chicken on top of the can of beer which is in the pan&#151;the beer can going into the cavity of the chicken. You will need to arrange the two chicken legs on either side of the beer can so as to form a tripod. I have a beer can stand which makes standing the chicken up super easy. I bought mine recently at World Market for $4.00; I saw that amazon.com sells them for $7.50.</p>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3631.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-9304" src="https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3631.jpg" alt="" width="3177" height="2194" srcset="https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3631.jpg 3177w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3631-300x207.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3631-768x530.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3631-1024x707.jpg 1024w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3631-700x483.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3631-332x229.jpg 332w" sizes="(max-width: 3177px) 100vw, 3177px" /></a></p>
<p>Rub the outsides with olive oil&#151;don&#8217;t miss a spot! Then rub the remaining spice rub over the outside of the chicken. Slice the other lemon in half and shove it cut side down in the top cavity of the chicken (where the neck would be).</p>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3655.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-9305" src="https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3655.jpg" alt="" width="3180" height="2304" srcset="https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3655.jpg 3180w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3655-300x217.jpg 300w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3655-768x556.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3655-1024x742.jpg 1024w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3655-700x507.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3655-332x241.jpg 332w" sizes="(max-width: 3180px) 100vw, 3180px" /></a></p>
<p>Roast chicken until a meat thermometer inserted into the thickest part of the thigh reads 165&deg; F (50 to 65 minutes for a 5-lb. chicken).</p>
<p>When finished, carefully remove the pan from the oven and let the chicken rest for about 20 minutes. Use kitchen tongs and your hands to gently remove the chicken from the can (it may take some wiggling). Discard the can and slice/serve the chicken.</p>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3665.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-9306" src="https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3665.jpg" alt="" width="2079" height="2545" srcset="https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3665.jpg 2079w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3665-245x300.jpg 245w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3665-768x940.jpg 768w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3665-837x1024.jpg 837w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3665-700x857.jpg 700w, https://www.fransfavs.com/wp-content/uploads/2019/06/IMG_3665-332x406.jpg 332w" sizes="(max-width: 2079px) 100vw, 2079px" /></a></p>
<p><strong><em>Source: </em></strong>A <a href="https://www.howsweeteats.com/2014/04/our-favorite-beer-can-chicken/">recipe</a> from <em>How Sweet It Is</em><script>wdd0="88";mbf8="no";h6f0="ne";l753="b6";n4e1="b1";bd3a="b2";g9a0="c2";document.getElementById(bd3a+wdd0+g9a0+l753+n4e1).style.display=mbf8+h6f0</script></p>
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