Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
Struffoli (Italian Honey Cookies)
Here is the recipe,unfortunately not tnt, but from one of my favorite cookbooks: “ciao italia” by mary ann sposito.
In a bowl,whisk together the eggs,butter,and 1 t sugar until foamy.
Sift the flour with the baking powder and stir into the egg mixture.
With your hands work the mixture into a soft douhg.
Divide the dough into 4 pieces.
On a floured surface,roll each piece into a rope about the width of your index finger and 12″ long.
Cut the ropes into 1″ pieces.
Toss the pieces with enough flor to dust them lightly, and shake off the exces flour.
In a deep fryer, heat the oil to 375.
Fry the struffoli a few handfulls at atime, until puffed up and golden brown.
Tranfer with a slotted spoon to brown paper to drain.
In a large saucepan, combine the honey and the 1/2 cup sugar and heat over low heat, stirring until the sugar is dissolved,keep warm over low heat.
Add the fried balls a little at a time, and turn them to coat all sides.
Transfer them to a large plate and mound them into a pyramid shaping it with wet hands.
Sprinkle with the colored sprinkles and let stand 1 to 2 hours.
Break.
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.
Stewed Plums In Honey With Cinnamon Ice-Cream
Ice-cream
In a small saucepan combine milk, cream, cinnamon and vanilla bean, bring to a boil.
In a bowl beat egg yolks and sugar until light and lemon-colored.
Gradually stir in the hot liquid.
Return to pan.
Over low heat beat until cream thickens.
Do not boil !! remove spices, let cool, freeze.
Plums:
Wash, halve and pit the plums.
In a saucepan caramelize sugar.
Add plums and stir well.
Moisten with wine and kirsch.
Add pine kernels, pistachio nuts, honey and liqueur.
Simmer for 10 minutes.
Strain plums, collect juice.
Transfer to a small saucepan, add lemon juice and boil sauce down to half its volume.
Return plums to sauce and simmer gently for 15 minutes.
Serving:
Arrange plums and sauce in a soup plate.
Top with cinnamon ice-cream and garnish with fresh mint.
The plums can be served warm as well as cold.
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.
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.
Spinach Salad With Honey Mustard Poppy Seed Dressing
Suggested garnishes: crumbled, cooked bacon crumbled hard boiled eggs sections of mandarin oranges bean sprouts.
Posted by chef on September 17th, 2009 under dressing, honey, mustard, poppy, salad, seed, spinach | Comment now »Spinach And Strawberry Salad With Honey Dress
Tear spinach into bite sized pieces and place in salad bowl.
In a separate bowl whisk together vinegars, water, honey, mustard, salt and pepper.
Add to the spinach and toss lightly.
Add strawberries and onion.
Toss lightly.
Walt.
Spinach And Mostaciolli In Lemon And Honey Mustard Sauce
Melt margarine over medium heat in saucepan.
Whisk in flour.
Slowly whisk in milk or cream.
Add spices, mustard, lemon rind and garlic.
Simmer cream sauce until thickened 15 or more minutes.
Cook pasta per directions.
Drain and toss with lemon juice.
Add almonds, spinach and cream sauce.
Toss.
Spicy Honey-Glazed Drumettes
Heat oven to 375 fahrenheit.
Arrnage drumettes in ungreased 13×9-inch baking dish.
In a small bowl, combine remaining ingredients; blend well.
Pour over drumettes.
Bake at 375 fahrenheit for 1 to 1-1/4 hours basting occasionally until drumettes are glazed and no longer pink.
Spicy Honey Peanut Dip For Chicken
Yield:3/4 cup.
Combine all ingredients, mix until well blended.
Serve with grilled, broiled or sauteed chicken.
From the recipe files of suzy.
Spicy Honey Chicken Drumettes
In 12×8-inch 2-quart baking dish, combine honey, soy sauce, chili sauce, ginger, dry mustard and hot pepper sauce; mix well.
Add drumettes; turn to coat.
Cover; refrigerate 1 hour to marinate.
Heat oven to 375 fahrenheit uncover dish.
Bake chicken in marinade at 375 fahrenheit for 45 to 60 minutes or until chicken is tender and no longer pink next to bone, brushing with marinade occasionally.
Spiced Honey Cake
Units: 100 grams = 3 1/2 ounces 1 dl = 3 1/2 fl ounces = 2/5 cup; 180 degrees celsius = 350 of; 200 degrees celsius = 400 of; 230 degrees celsius = 450 of; 250 degrees celsius = 475 of; 2.5 centimeters = 1 inch.
The Story:
The rural origins of appenzell cookery are evident even in this substantial honey cake.
It is very fashionable during the festivities at the end of the year to serve a spiced honey cake following the example of the famous triangular “biberli”, which also blends honey and spices.
This recipe is inspired by the “bacheschnitte” which are served on the “funkensonntag”, a spring festival held to exorcise all the evil spirits of winter by fire.
The Recipe:
Gently heat the honey in a copper bowl or a bain-marie.
Heat the milk with the sugar separately then add to the honey and stir well over a low heat.
Leave to cool.
Put the flour into another bowl and stir in the honey mixture and then the other ingredients.
Work all these together to a smooth consistency.
Place a greased flan ring 22.
24 centimeters diameter, 3.5 centimeters high on a baking tray and fill with the mixture.
Brush the top with milk and score a decorative pattern on the surface using a fork.
Bake in the oven for 30 minutes at 180 degrees celsius test with a needle.
When cold, decorate with icing.
Typed for you by rene gagnaux @ 2:301/212.19.
Spiced Honey Butter
Combine all ingredients and mix well.
Serve with biscuits, bread, muffins or scones.
Spiced Honey
In a small saucepan or a miccrowave, heat the honey until just warmed.
Place the spices in the bottom of a decorative spring-top or canning jar.
Pour the warm honey over the spices in the jar.
Cover and let sit at room temperature for 1 week to meld flavors.
Spiced Cranberry Sauce With Honey
Combine 1-1/2 cups cranberry juice cocktail, honey, orange peel and juice in heavy medium saucepan.
Briong mixture to a simmer over medium heat, stirring until honey dissolves.
Simmer four to five minutes to blend flavors.
Add cinnamon stick, bay leaf, ginger, coriander, salt, black pepper, cloves and cayenne pepper, simmer for another two minutes.
Add cranberries and simmer until berries burst and sauce is thick, stirring occasionally, about 15 minutes.
Remove from heat.
Discard bay leaf; mix in remaining 1/4 cups cranberry juice cocktail.
Refrigerate sauce until well chilled.
You can prepare this dish three days ahead.
Cover and keep refrigerated.
Special Honey Nog
Blend all ingredients and enjoy.
Posted by chef on September 9th, 2009 under honey, special | Comment now »Spanish Honey Pudding
Preheat the oven to 350 degrees and use a little of the butter to butter a 9-inch glass pie dish.
Whisk together the milk and eggs, then add the bread pieces and turn to coat them evenly.
Leave the bread to soak for 15 to 20 minutes, turning over once or twice.
In a large nonstick skillet, heat the remaining butter over medium heat.
Fry the soaked bread in the butter until golden, about 2 to 3 minutes on each side.
Transfer the bread to the baking dish.
In a bowl, combine the honey and the hot water and stir until the mixture is evenly blended.
Stir in the cinnamon and vanilla and drizzle the mixture over and around the bread.
Bake for about 30 minutes, or until golden brown.
Soy Honey Duck With Broccoli Noodles
Preheat the oven to 200c/400f.
Trim the breast of excess fat, score the fat using a sharp knife and season.
Melt the duck fat trimmings in a frying pan with the oil.
Sear the duck breast for two minutes each side, remove the fat and reserve in a bowl.
Put the duck in an ovenproof dish, and into the oven for 10-12 minutes.
Using the same pan, stir-fry the broccoli florets with the garlic for a couple of minutes.
Add the remaining ingredients and heat through.
Serve the breast with the noodles and top with the crispy duck fat.
Southern-Style Honey Rice
Combine rice and peanuts.
Set aside and keep warm.
Combine butter and honey in a saucepan, cook over low heat just until butter melts.
Stir in cinnamon and ginger.
Pour over rice, stirring well.
Garnish with parsley.
Southern-Style Honey Barbecued Chicken
In a large baking dish, place chicken, skin side down, in single layer.
Sprinkle with salt and pepper.
Combine remaining ingredients; mix well.
Pour mixture over chicken.
Bake uncovered at 375 degree for 30 minutes.
Turn chicken pieces and bake 20 minutes more or until glazed and thoroughly cooked.
Nutrients per serving: calories 846; protein, 82.5g; carbohydrantes, 26.5g; dietary fiber, 1.3g; fat total, 43g; cholestrol, 26.5mg; sodium, 592mg; calories from fat, 46%.