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Archive for March, 2009
Honey-Mustard Tenderloin
Preheat oven to 375 degrees.
Combine ingredients; mix thoroughly.
Coat tenderloin well with sauce.
Roast for 20 to 30 minutes, basting occasionally, until meat thermometer registers 160 degrees fahrenheit slice thinly to serve.
Honey-Glazed Banana Muffins
Heat oven to 400 degrees.
Line 16 muffin cups with paper baking cups.
In large bowl, combine cereal and buttermilk; let stand 10 minutes or until cereal is softened.
Add banana, oil, honey and egg to cereal mixture; mix well.
Add flour.
Baking soda and salt; blend well.
Fill paper lined cups 2/3 full.
In a small bowl, blend glaze ingredients until smooth; set aside.
Bake at 400 degrees for 18 to 22 minutes or until toothpick inserted in center comes out clean.
Brush muffins with glaze.
Serve warm.
Calories 130; protein 3g; carbohydrate 20g; fat 6g; sodium 200 mg.
Postd to kitmailbox 9/98 by joann pellegrino.
Honeyed Beef Stew
Heat a little oil in a pan,, brown cubed meat, slice onion and pepper, chop celery, add to beef, mix the rest and pour over.
Cover and cook at mark 4, 350 f, 1 1/2 hour or until tender.
Doug weller dweller@ramtops.
Demon.
Co.
Uk.
Honey-Yogurt Chicken With Mango Salsa
Marinade: in a small bowl, combine yogurt, honey, garlic, shallots, cumin, coriander, chili powder and pepper.
For dressing, remove 1/3 cup of mixture to salad bowl; add lime juice; refrigerate.
Pour marinade into plastic bag; add chicken; seal.
Refrigerate for 1 hour.
Salsa: in small bowl, mix all ingredients; refrigerate.
Preheat stovetop grill pan or prepare outdoor grill.
Lightly brush pan or grill rack with oil.
Grill chicken 3 1/2 to 4 minutes per side, until just barely pink in thickest parts; season with salt.
Remove to plate; discard marinade.
Toss mesclun with dressing.
Divide mesclun among 4 dinner plates; place chicken breast alongside.
Spoon on mango salsa.
Honey-Mustard Chicken Salad
Toss the chicken, lemon peel, salad dressing, water chestnuts, and grapes together in a small bowl until all ingredients are lightly coated.
Let the salad stand for 5 minutes to absorb the dressing.
Meanwhile, toast the pine nuts for 2 minutes in a nonstick skillet over medium heat, shaking the pan constantly.
Arrange the spinach on a plate.
Place the salad on top of the spinach.
Sprinkle the pine nuts on top, add fresh ground pepper to taste, and serve.
Recipe for tuesday, 4/21/98.
Use canned chicken to make this fast, colorful salad.
All recipes this week are from the cookbook quick & easy diabetic recipes for one, featuring appetizing single-serving dishes along with helpful meal planning, shopping, and food preparation tips for eating healthy on your own.
You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ada-order 1-800-232-6733.
Honey-Grapefruit Granita
Combine juice and syrup in bowl, set aside.
Heat honey in microwave for 30 seconds on high.
Add honey to juice mixture.
Pour mixture into a 13*9*2-inch baking dish:cover and freeze at least 8 hours or until firm.
Remove mixture from freezer, and scrape entire mixture with the tines of a fork until fluffy.
Spoon into a container; cover and freeze for up to one month.
Basic sugar syrup: combine in saucepan, stirring well.
Bring to boil, cook until the sugar dissolves.
Makes 6 cups.
Fatfree digest v96 #156.
Honey-Praline Ice Cream Sauce
Preheat oven to 300 degrees.
Spread pecans in shallow pan; bake 15 minutes.
In a small saucepan, melt butter over medium heat.
Blend in honey, flour and salt.
Reduce heat to low and simmer 5 minutes, stirring continuously.
Remove from heat and let cool.
Blend in cream, mixing until smooth; stir in pecans.
Serve over ice cream or as a topping for baked apples, poaches pears or peaches.
Note: i used clover honey to lighten the taste of this sauce just a tad.
Honeyed Bananas
Peel bananas; cut either in half lengthwise, or in quarters.
Heat oil and, over low heat, pan-fry bananas until lightly browned.
Meanwhile, combine sugar, water and vinegar in a saucepan.
Bring slowly to a boil, stirring, until mixture spins a thread when a small amount is dropped into cold water.
Dip bananas in hot syrup to coat and place on an oiled platter; then dip in ice water to crystallize.
See steps 5 and 6 in recipe “honeyed apples”.
Note: these are also called bananas in silk thread.
Variations:.
In step 2, add to the oil 1 teaspoon sugar.
In step 3, substitute the following syrup ingredients: 2/3 cup brown sugar, 2/3 cup vinegar, 3 tablespoons cornstarch, 1/2 teaspoon salt and 1 slice fresh ginger root, minced.
Then slowly bring to a boil, stirring, and cook 2 minutes.
Pour syrup over the bananas in their pan; cook 2 minutes more over low heat.
Then dip coated bananas in ice water.
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Honeyglazed Baby Carrots
In a steamer set over boiling water steam the carrots for 4 to 8 minutes, or until they are just tender, and transfer them to a bowl.
In a skillet melt the butter with the honey and the lemon juice, stirring until the mixture is smooth, and add the carrots.
Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots are glazed evenly and heated through, and season it with salt and pepper.
Honey-Wine Smoked Ribs
Grill directions: heat grill.
In medium saucepan, combine all sauce ingredients; blend well.
Cook over medium - high heat for 25 to 30 minutes or until sauce is reduced by half and slightly thickened, stirring frequently.
When ready to grill, place ribs on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals.
Brush ribs with sauce; cook 15 to 20 minutes or until ribs are thoroughly heated, turning and brushing frequently with sauce.
Bring any remaining sauce to a boil; serve sauce with ribs.
Note: to broil, place food on broiler pan and broil 4 to 6 inches from heat using times provided as guide.
Typed in.
Honey-Glazed Baked Chicken Quarters
Preheat oven to 350 degrees fahrenheit mix flour, garlic salt, and pepper, then coat chicken quarters thoroughly.
Put 2 tablespoons of the butter in a shallow baking dish just large enough to hold the chicken in a single layer; put dish in oven to melt butter while oven preheats.
Arrange chicken, skin side down, in melted butter.
Bake, uncovered, 30 minutes.
Meanwhile, melt remaining 4 tablespoons butter with honey, lemon juice, soy sauce, and ginger.
After 30 minutes remove chicken from oven, turn skin side up, and cover with butter mixture.
Continue baking, brushing occasionally with butter-honey sauce, until chicken is tender and richly browned 30 to 40 minutes more.
Serve immediately.
Honey-Mustard Steaks W Grilled Onions
Preparation time: 30 minutes combine mustard, parsley, honey, vinegar, water, pepper sauce, and pepper.
Place beef steaks and onion on grid over medium coals; brush both with glaze.
Grill 9 to 12 minutes for rare 140 degrees fahrenheit to medium 160 degrees fahrenheit, turning once and brushing with glaze.
Substitute rib eye steaks if desired.
Serving suggestion: mixed green salad with asparagus and baby yellow pear tomatoes.
Honey-Mustard Burgers
Combine mustard, honey and 1 teaspoon oregano; reserve.
Combine ground beef, 2 tablespoons honey-mustard sauce, remaining 2 teaspoons oregano, onion and pepper, mixing lightly but thoroughly.
Divide beef mixture into 4 equal portions; shape into four 1/2-inch thick patties, 4 inches in diameter.
Heat large heavy nonstick skillet over medium heat 5 minutes.
Panbroil patties 7 to 8 minutes, turning once.
Notes: to serve, place 1 lettuce leaf on each roll bottom; top each with grilled burger.
Spoon reserved honey-mustard sauce over burgers; garnish with onion rings, if desired.
Close with roll tops.
Honey-Poppy Seed Dressing
Mix well in a medium bowl and allow to stand overnight to thicken.
Serve with fresh fruits.
Keeps several weeks in the refrigerator.
Honeyed Apricot Biscotti
Preheat oven to 325 degrees.
Lightly coat a large baking sheet with nonstick cooking spray; dust with flour.
In a small bowl, whisk together egg whites and honey until well blended; set aside.
In large mixing bowl, combine flour, brown sugar, anise, baking powder, baking soda and salt.
Make a well in center and add egg white mixture and apricots.
Mix until dough is smooth and combined, about 1 minute.
Transfer dough to lightly floured work surface; divide in half.
Shape each portion into 12 x 2 inch log.
Arrange logs on baking sheet, space about 6 inches apart.
Bake until logs are golden brown, about 40 minutes.
Reduce heat to 300 degrees.
Transfer logs to work surface and let cool 3 minutes.
Using sharp, serrated knife, slice each log diagonally into 1/2 inch slices.
Arrange slices upright and slightly apart on baking sheet.
Bake until crisp, about 15 minutes.
Place cookies on wire rack and cool completely.
Store in airtight container.
Honey-Graham Crackers
Wheat flour or with the slightly coarser graham flour.
Since whole grain flours are more perishable than refined products, they should be kept in the refrigerator or freezer.
Preheat oven to 375.
In a medium bowl, beat butter, sugar, and egg together until smooth and creamy.
In a small bowl, stir together the milk and baking soda, then add them to the butter mixture.
Add the honey and stir to combine.
Add 1 1/2 cups whaet flour, the all purpose flour, and the salt, and stir until the mixture roms a dough,adding up to 1/2 cups more wheat flour if the dough is too sticky.
Form the dough into a ball and divide it into 4 portions.
Liberally dust a bakin ghseet with whole wheat flour.
Place one portion of the dough on the baking sheet and roll it out to a rectangle roughly 9×4 1/2 inches, then use a ruler to trim it to the exact measurement.
With a knife, score the dough, without cuttin gall the way through, into eight 2 1/4 inch squares.
Prick each square with the tines of a fork, or mark it do not cut all the way through with a small cookie cutter.
Bake the crackers for 10-12 minutes, or until golden.
Cool the crackers on the baking sheet for 2-3 minutes, then carefully transfer them to a rack to cool completely.
Shape and bake the remaining portions of dough.
Honey-Glazed Baked Apples Filled With Dried Fruit
Preheat oven to 350f.
Cut a thin slice from the bottom of each apple so that apples will stand upright.
Place apples in 9-inch-diameter glass pie dish or 8×8x2-inch glass baking dish.
Fill cored-out section of each apple with 2 tablespoons dried fruit bits.
Pour apple juice around apples in dish.
Drizzle honey over dried fruit filling and apples.
Bake apples until tender when pierced with skewer, basting frequently with pan juices, about 55 minutes.
Serve warm, spooning pan juices over.
Honey-Mustard Sauce
In a medium bowl stir together all of the ingredients.
Serve with chicken.
Honey-Mustard Broiled Rockfish
The fish and place on a broiling pan.
Sprinkle the fish lightly with salt and pepper.
Pat the bread crumbs on top of the fish and dot with the margarine.
Per inch of thickness, or until the fish tests done 140 degrees on an instant read thermometer.
The fish can be served with lime wedges.
Note: panko bread crumbs can be found in the asian food section of major supermarkets.
By larry brown of the seattle times writing in the san jose mercury news.
6/9/93.
Honey-Cranberry Oat Bread
Combine honey, applesauce, eggs and milk; mix well.
Combine flour, oats, baking soda, baking powder, salt and cinnamon; mix well.
Stir into honey mixture.
Fold in cranberries.
Spoon into three 5-1/2 x 3 x 2-1/4-inch prepared loaf pans.
Bake at 350 degrees fahrenheit 40-45 minutes or until toothpick inserted near center comes out clean.
Fatfree digest v96 #107.