Highest Rated
- Panda Express Orange Chicken
(5 out of 5) - Tomato And Mozzarella In Filo Pastry (5 out of 5)
- Strawberry-Banana Batido (5 out of 5)
- Waltons Mountain Coffee Cake (5 out of 5)
- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
- Spinach, Corn And Quinoa Chicken Soup (5 out of 5)
glaze Recipes
(Chronologically Listed)
Stuffed French Toast With Apricot Glaze
In a small bowl, combine the cream cheese and the almond extract until fluffy.
Stir in the nuts.
Cut the bread into 3/4 inch slices, then make a cut about 2 inches on the bottom of each piece of bread.
It needs to be large enough to create a pocket that will hold about one teaspoon of the cream cheese mixture.
Stuff in the cream cheese mixture.
Beat together the eggs , half and half, milk, vanilla, and cinnamon.
Dip the stuffed bread into the egg mixture and allow it to get thoroughly moist but not heavily soaked.
Cook the bread on lightly greased griddle until golden.
Heat the preserves, slice the apricots into thirds and add to the preserves with the nutmeg.
Drizzle over the cooked toast.
Strawberry Glaze Pie
Preheat oven to 325 degrees.
Lightly beat eggs in mixing bowl.
Add the half and half, sherry and sugar.
Stir until the sugar is dissolved.
Pour into pie dish.
Cool and chill for one hour.
For glaze==combine the jelly and water.
Heat in microwave.
Arrange the strawberries om top of the pie.
Brush the glaze on.
Chill before serving.
Mom note:two other recipes; the bakewell tart and lucys three berry pie are similiar in that they use fresh fruit.
However, both of them involve baking in the oven and are considerable more work.
Strawberry Glaze
Crush strawberries and add water.
Cook for 2 minutes and sieve.
In saucepan, combine cornstarch and sugar.
Gradually stir in the hot berry mixture.
Bring to a boil, stirring constantly.
Cook and stir till thick and clear.
You can add a few drops of food coloring if the color is not bright enough.
Cool to room temperature and use as desired.
Top cooled cheesecake with fresh strawberries and pour glaze over them.
Chill for at least 2 hours.
Stout Marinated Ribs With Honey Glaze
For ribs: whisk first 6 ingredients in large bowl to blend.
Place ribs in glass baking dish.
Pour marinade over.
Cover and refrigerate overnight.
For glaze: whisk all ingredients in medium bowl to blend.
Prepare barbecue medium heat.
Remove ribs from marinade and place on grill.
Grill until cooked through, turning occasionally, about 10 minutes.
Brush with glaze and cook 1 minute per side.
Serve with remainig glaze.
Squash-Stuffed Crepes With Orange Glaze
Combine the squashes, raisins, honey, and parsley in a medium-size mixing bowl and toss well.
In a small mixing bowl, combine the sesame oil and orange juice, mixing well.
Divide the squash mixture between the crepes, roll up and drizzle the orangeglaze over them.
Sprinkle with the chopped almonds and serve.
Note: the spaghetti squash must be removed from the skin by gently scooping it out with a spoon.
It will separate into spaghettilike strands.
Squash Rings With Honey-Soy Glaze
Preheat oven to 450f.
Line large baking sheet with foil.
Spray with nonstick vegetable oil spray.
Cut off both ends of each squash.
Cut each squash crosswise into 4 rings.
Scoop out seeds and discard.
Place squash rings in single layer on prepared baking sheet.
Cover baking sheet tightly with foil.
Bake until squash begins to soften, about 15 minutes.
Meanwhile, whisk next 5 ingredients in small bowl to blend.
Remove foil from squash.
Brush half of honey mixture over squash.
Sprinkle with salt and pepper.
Bake uncovered 10 minutes.
Brush remaining honey mixture over squash; continue to bake until squash is brown, tender and glazed, about 10 minutes.
Spring Onion And Mushroom Soup With An Almond Glaze
Stock, boil the water and add the vegetables.
Add the chicken and bring to the boil.
Simmer for 2-4 hours.
Soup, melt the butter in a pan and add the vegetables.
Sprinkle with the flour.
This forms the thickening agent for the soup.
Next add the stock.
Add the mushrooms, spring onions, salt and pepper and cook for 45 minutes.
When cooked, place in a food processor until well blended.
Finish by adding the egg and cream to give it a glaze.
Ladle into bowls and serve with a few flaked almonds on top.
Spiral-Cut Ham With Honey Glaze
Preheat oven to 375*.
Place ham, cut end down, in a baking pan.
Mix together pear nectar and orange juice in a bowl.
Bake ham in a preheated oven for 15 minutes , basting twice with juice mixture.
Mix together brown sugar and honey in a small bowl.
Brush mixture over ham.
Bake for about another hour, or until internal temperature measures 140* on an instant read meat thermometer.
Serve immediately.
Spicy Caribbean Chicken Glaze
Combine all glaze ingredients and bring to a boil, stirring occasionally.
Remove from heat.
Brush chicken or other meat frequently during the last 15 minutes of baking.
Spiced Pecan Cake Glaze
For the glaze: combine water and sugar in a small saucepan; bring to a boil.
Remove from heat and stir in the vanilla extract.
Immediately, brush the glaze over the top of each cake layer with a pastry brush, a little at a time, using all the glaze.
Soy-Ginger Glaze
Combine all ingredients.
Posted by chef on September 7th, 2009 under ginger, glaze, soy | Comment now »Soft Ginger Cookies With Orange Glaze
In a small bowl combine buttermilk and baking soda and set aside.
They will foam up.
In a larger bowl combine oil, sugar,molasses and eggs and beat until well mixed about 1 minute.
Add the buttermilk mixture and blend.
Sift together dry ingredients.
Slowly add dry ingredients to wet mixture.
Let mixture stand 15 minutes.
Preheat oven to 325 degrees.
Drop batter by heaping tablespoons onto oiled cookie sheet.
Bake 8 to 9 minutes until the top springs back when touched with your finger.
Do not overbake.
The cookies should be quite soft.
While cookies are baking combine glaze ingredients.
Remove cookies to wax paper lined wire rack.
Frost while warm with 1/2 tsp of glaze for each cookie.
Let cool completely.
Transfer to trays and place in freezer to completely set if neccesary or to freeze for storage.
Once frozen pack in tins in single layers seperated by wax paper.
These freeze well.
Smoked Ham With Apricot Honey Glaze
Preheat oven to 325~.
Wipe ham with wet cloth.
Put fat side up in pan.
Cover bottom of pan with small amount of water.
Do not cover.
Bake approximately 15 mins.
Per pound.
To decorate, remove ham from oven 30 mins.
Before done.
Remove rind and excess fat.
Score remaining fat with diamond design.
To make glaze - combine jam, honey, cornstarch, lemon juice, ground cloves, and mustard in saucepan.
Heat, stirring constantly, until thickened and bubbly, at least 10 mins.
Spread glaze over ham, put one clove in center of each diamond, and cook 30 mins.
More.
Cool before caring.
Published by the council of the virginia museum of fine arts.
Seared Pepper-Crusted Tuna With Tomatoes And Balsamic Glaze
Chicago tribune.
Preparation time: 10 minutes cooking time: 10 minutes yield: 4 servings.
Boil vinegar with 1/2 of the rosemary branch until vinegar is reduced by half, about 3 minutes.
Set aside.
Pat tuna dry and press light coat of pepper onto both sides of each fillet.
Heat 1 tablespoon of the oil in large non-stick skillet over high heat.
Add tuna and sear well on both sides.
Continue to cook to desired doneness, 3 to 5 minutes, depending on taste.
Squeeze lemon over and remove from heat.
While fish is cooking, mince remaining rosemary.
Toss tomatoes with rosemary, remaining 1 tablespoon oil, salt and pepper to taste.
Place tuna on serving plates.
Spoon tomatoes over each fillet; drizzle lightly with vinegar.
Serve hot or at room temperature.
Nutrition information per serving: calories.
200 fat.
8 grams cholesterol.
55 mg sodium.
50 mg carbohydrates.
Sauteed Turkey Cutlets With Cranberry Orange Glaze
In a bowl whisk the egg white and the salt until the mixture is frothy and in a shallow dish have the bread crumbs ready.
Dip the cutlets in the egg white, letting the excess drip off, coat them with the bread crumbs, patting the crumbs to make them adhere, and transfer the cutlets to a rack set on a baking sheet.
Chill the cutlets, uncovered, for 15 minutes.
While the cutlets are chilling, in a small saucepan boil the cranberry juice until it is reduced to about 1/2 cup, add the brown sugar and the vinegar, and boil the mixture until it is syrupy and reduced to about 3 tablespoons.
Stir in the zest and keep the glaze warm.
In a large heavy skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking and in it fry the cutlets in 2 batches, turning them once, for 1 1/2 minutes.
Transfer the cutlets to paper towels, let them drain, and divide them between plates.
Drizzle the cutlets with the glaze.
Sarah Bernhardt Chocolate Glaze
Place chocolate, butter, and corn syrup with 5 teaspoons of water in a small bowl.
Melt gently in a barely simmering water bath over low heat, stirring frequently until almost completely melted.
Do not overheat.
Remove glaze from water bath and set aside to finish melting, stirring once or twice until glaze is perfectly smooth.
Stir mixture gently with a spatula or a wooden spoon until completely smooth; do not whisk or beat.
Use glaze at 88-90 degrees.
Salmon, Mustard Greens And Potatoes With Mustard-Dill Glaze
Preheat oven to 350f.
Mix first 4 ingredients in small bowl.
Sauce can be prepared 2 hours ahead.
Cover and let stand at room temperature.
Place potatoes in small bowl.
Spoon 1 tablespoon sauce over and toss to coat.
Arrange potatoes in baking pan.
Bake 15 minutes.
Remove pan from oven; push potatoes to sides of pan.
Spread each salmon fillet with 2 teaspoons sauce and place in center of baking pan.
Bake until salmon is cooked through, about 18 minutes.
Meanwhile, place greens in large skillet.
Toss with 2 tablespoons sauce.
Stir over medium-high until wilted, about 4 minutes.
Divide salmon, greens and potatoes between 2 plates.
Serve, passing remaining sauce separately.
Salmon With Mustard Glaze
Place fillet on foil-lined baking sheet.
Mix the mustard, oil, honey, lemon peel and lemon juice.
Brush salmon with all of the mustard mixture.
Broil salmon about 5 inches from heat until done, 9 to 12 minutes cut to test.
Add salt and pepper to taste.
Sharon barbour.
Salmon With Ginger-Orange Mustard Glaze
Ombine juice, soy sauce, sherry, mustard, ginger and honey in a large zip-top plastic bag.
Add salmon to bag; seal and marinate in refrigerator 30 minutes.
Remove salmon from bag, reserving marinade.
Prepare grill or broiler.
Coat grill rack or broiler pan with cooking spray.
Place salmon on grill rack or broiler pan.
Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
Place remaining marinade in a saucepan; bring to a boil.
Serve with salmon; garnish with green onion fans, if desired.
Rum Glaze
Combine powdered sugar, butter or margarine, salt, boiling water, and flavoring, rum; mix until smooth.
Spread glaze over baked sweet rolls or coffee cakes.
Coat or dip fried doughnuts in glaze.
See recipe no.
D-g-7, guide for sweet dough make-up or doughnuts see recipe nos.
D-18 or d-19.
Recipe number: d04606.
Serving size: 2 tablespo.
From the