12 Servings
Grains Uncategorized
Honey Muffins Bananas Breads Sugar free Egg Grains
1/2 c ey
1/3 c garine
1 ts illa
2
3/4 c Whole at flour
1/2 c leached flour
1/2 c Rolled s
1 ts ing powder
1 ts meg
1/2 ts t
1 c ana; mashed, ripe
1/2 c nuts; chopped
Cream honey and margarine in large mixing bowl until fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. Combine dry ingredients. Add alternately with bananas, blending well. Stir in walnuts. Spoon into greased 9x5x3-inch loaf pan. Bake at 325 degrees F 50 to 55 minutes or until wooden pick inserted near center of loaf comes out clean. Cool completely before slicing. Recipe by: National Honey Board Posted to recipelu-digest Volume 01 Number 382 by RecipeLu and lt;recipelu and at;geocities.com and gt; on Dec 18, 1997
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Showing posts with label Honey. Show all posts
Showing posts with label Honey. Show all posts
Sunny Honey Chex Mix
20 Servings
Corn Chex American
Snacks Trail Mix Corn Chex American
8 cups n Chex cereal
2 cups ey Nut Cheerios
1/2 cup roasted sunflower nuts
1/4 cup butter or garine
1/4 cup ey
1 1/2 cups M and M's
In large microwavable bowl, mix cereals and sunflower nuts. In 2-cup microwavable measuring cup, microwave butter and honey uncovered on high 1-2 minutes, stirring every 30 seconds, until mixture comes to a full boil and butter is melted. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on high 2-4 minutes, stirring every minute, until mixture is well coated and looks glazed. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in chocolate candies. Store in airtight container. Oven option: Heat oven 300F. In ungreased large roasting pan, mix cereals and nuts. In 1-qt saucepan, heat butter and honey over medium heat until boiling, stirring frequestly. Pour over cereal mixture, stirring until evenly coated. Back uncovered 25-30 minutes, stirring after 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in chocolate candies. Store in airtight container.
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Corn Chex American
Snacks Trail Mix Corn Chex American
8 cups n Chex cereal
2 cups ey Nut Cheerios
1/2 cup roasted sunflower nuts
1/4 cup butter or garine
1/4 cup ey
1 1/2 cups M and M's
In large microwavable bowl, mix cereals and sunflower nuts. In 2-cup microwavable measuring cup, microwave butter and honey uncovered on high 1-2 minutes, stirring every 30 seconds, until mixture comes to a full boil and butter is melted. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on high 2-4 minutes, stirring every minute, until mixture is well coated and looks glazed. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in chocolate candies. Store in airtight container. Oven option: Heat oven 300F. In ungreased large roasting pan, mix cereals and nuts. In 1-qt saucepan, heat butter and honey over medium heat until boiling, stirring frequestly. Pour over cereal mixture, stirring until evenly coated. Back uncovered 25-30 minutes, stirring after 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in chocolate candies. Store in airtight container.
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Honey Coconut Salmon
4 Servings
Salmon American
Bake Fish Main Dish Salmon American
1 cup ter melted
3/4 cup ey
1/4 cup wn sugar
3/4 cup onut flaked
12 ounce Salmon lets
In a saucepan over medium heat melt the butter and mix in the brown sugar, honey and coconut. Bring to a boil and then remove from heat. Cool slightly and place mixture in a medium bowl. Place the salmon in bowl and turn to coat. Cover and marinate for at least 30 minutes in the refrigerator. Preheat the oven to 375? F. (190 degrees C). Meanwhile, spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish and pour some of the marinade over the top, making sure to get some of the coconut on the top also. Bake for 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for 5 minutes and spoon over the salmon. Serve immediately.
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Salmon American
Bake Fish Main Dish Salmon American
1 cup ter melted
3/4 cup ey
1/4 cup wn sugar
3/4 cup onut flaked
12 ounce Salmon lets
In a saucepan over medium heat melt the butter and mix in the brown sugar, honey and coconut. Bring to a boil and then remove from heat. Cool slightly and place mixture in a medium bowl. Place the salmon in bowl and turn to coat. Cover and marinate for at least 30 minutes in the refrigerator. Preheat the oven to 375? F. (190 degrees C). Meanwhile, spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish and pour some of the marinade over the top, making sure to get some of the coconut on the top also. Bake for 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for 5 minutes and spoon over the salmon. Serve immediately.
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Honey Dijon Roasted Beets
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6 Servings
Beets American
Saute Roast beets olive oil butter mustard Lemon juice mint Vegetables Side Dish American Fall Creamy
2 pound fresh red ts
2 tablespoons ra virgin olive oil
3 tablespoons unsalted ter
1/2 cup honey on mustard
2 tablespoons on juice, freshly squeezed
3 tablespoons fresh t, chooped (optional)
Salt and freshly ground ck pepper, to taste
Heat oven to 375 degrees F. Remove greens and root from beets (but don't trim closely). Place beets in medium bowl, drizzle with olive oil, season with salt and pepper, and toss. Transfer to roasting pan and spread beets in a single layer; roast in oven until tender, about 15 to 20 minutes for small, 45 minutes for very large. Remove pan from oven and let beets cool. When cool enough to handle, remove skins and quarter or cut into eighths depending on size. Melt butter in a large pan over medium-high heat. Add beets and cook, stirring often, until lightly caramelized, about 4 to 6 minutes. Drizzle lemon juice over beets and season with salt and pepper. Stir in mustard and continue to cook over medium heat 2 minutes. If desired, add mint and stir to coat the beets. Makes 4 to 6 servings.
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6 Servings
Beets American
Saute Roast beets olive oil butter mustard Lemon juice mint Vegetables Side Dish American Fall Creamy
2 pound fresh red ts
2 tablespoons ra virgin olive oil
3 tablespoons unsalted ter
1/2 cup honey on mustard
2 tablespoons on juice, freshly squeezed
3 tablespoons fresh t, chooped (optional)
Salt and freshly ground ck pepper, to taste
Heat oven to 375 degrees F. Remove greens and root from beets (but don't trim closely). Place beets in medium bowl, drizzle with olive oil, season with salt and pepper, and toss. Transfer to roasting pan and spread beets in a single layer; roast in oven until tender, about 15 to 20 minutes for small, 45 minutes for very large. Remove pan from oven and let beets cool. When cool enough to handle, remove skins and quarter or cut into eighths depending on size. Melt butter in a large pan over medium-high heat. Add beets and cook, stirring often, until lightly caramelized, about 4 to 6 minutes. Drizzle lemon juice over beets and season with salt and pepper. Stir in mustard and continue to cook over medium heat 2 minutes. If desired, add mint and stir to coat the beets. Makes 4 to 6 servings.
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Citrus Honey Cooler
This chilled summer tea beverage has the added flavors of lemon and orange juice, honey and lemon lime soda.
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Honey Brandy Chicken
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4 Servings
Chicken Uncategorized
Summer Picnics Quick Grill Fry barbecue Main Dish Chicken Dinner Bold
500 grams cken breast
2 tablespoon ey
1 tablespoon ndy
Also good for barbecues. 1. Mix honey and brandy until combined 2. Arrange chicken in a flat container and pour marinade over. 3. Cover and place in refrigerator for 1 hour or overnight. 4. Fry or grill chicken as normal. Serve with salad or vegetables
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4 Servings
Chicken Uncategorized
Summer Picnics Quick Grill Fry barbecue Main Dish Chicken Dinner Bold
500 grams cken breast
2 tablespoon ey
1 tablespoon ndy
Also good for barbecues. 1. Mix honey and brandy until combined 2. Arrange chicken in a flat container and pour marinade over. 3. Cover and place in refrigerator for 1 hour or overnight. 4. Fry or grill chicken as normal. Serve with salad or vegetables
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Honey Chicken
4 Servings
Chicken Mediteranian
Evening Meal Dinner Chicken Breat Quick Tangy Mediteranian
1 tablespoon ve Oil
2 ons
700 g et Potatoes peeled and roughly diced
2 cloves lic crushed
4 cken Breast fillets cubed
1 teaspoon emary
1 tablespoon ey preferably Eucalyptus Honey
Heat the oil in a LARGE frying pan. over a gentle heat Cut 1 of the Lemons into 1cm thick slices Add the Lemon slices and the Sweet Potato Cook for about 15mins or until the Sweet Potatoes are brown and tender Add the Garlic, Chicken and Rosemary and increase the heat Cook for about 10 mins, or until the chicken is browned with no pink meat Squeeze the remaining Lemons juice over the Sweet Potato and Chicken and stir in the honey Simmer for 1-2 minutes Serve Immediately
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Chicken Mediteranian
Evening Meal Dinner Chicken Breat Quick Tangy Mediteranian
1 tablespoon ve Oil
2 ons
700 g et Potatoes peeled and roughly diced
2 cloves lic crushed
4 cken Breast fillets cubed
1 teaspoon emary
1 tablespoon ey preferably Eucalyptus Honey
Heat the oil in a LARGE frying pan. over a gentle heat Cut 1 of the Lemons into 1cm thick slices Add the Lemon slices and the Sweet Potato Cook for about 15mins or until the Sweet Potatoes are brown and tender Add the Garlic, Chicken and Rosemary and increase the heat Cook for about 10 mins, or until the chicken is browned with no pink meat Squeeze the remaining Lemons juice over the Sweet Potato and Chicken and stir in the honey Simmer for 1-2 minutes Serve Immediately
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Carey's Honey Corn Bread
60 Servings
Corn American-South
Winter Thanksgiving Picnics Quick Bake corn bread Bread Corn American-South
6 cups -purpose flour
5 cups nmeal
1 cups granulated ar
1/2 cup ing powder
2 1/3 teaspoons t
3/4 cup ey
1 1/4 cups Unsalted ter melted
5 cups termilk
5 s
Stir together flour, cornmeal, sugar, baking powder, and salt in a large bowl. Make well in center. In a separate bowl, beat egg until frothy. Mix in melted butter, honey, and buttermilk. Pour into well and mix only until moistened. Batter will be lumpy. Fill greased muffin cups 3/4 full. Bake in 350 Degrees F oven for 20-25 minutes, then remove. * Note: Bread products are done when either an inserted toothpick comes out clean and dry or they begin to pull away from thesides.*
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Corn American-South
Winter Thanksgiving Picnics Quick Bake corn bread Bread Corn American-South
6 cups -purpose flour
5 cups nmeal
1 cups granulated ar
1/2 cup ing powder
2 1/3 teaspoons t
3/4 cup ey
1 1/4 cups Unsalted ter melted
5 cups termilk
5 s
Stir together flour, cornmeal, sugar, baking powder, and salt in a large bowl. Make well in center. In a separate bowl, beat egg until frothy. Mix in melted butter, honey, and buttermilk. Pour into well and mix only until moistened. Batter will be lumpy. Fill greased muffin cups 3/4 full. Bake in 350 Degrees F oven for 20-25 minutes, then remove. * Note: Bread products are done when either an inserted toothpick comes out clean and dry or they begin to pull away from thesides.*
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Orange Honey Walnut Cake
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6 Servings
Cake American
Cake American
1 1/2 cups nuts toasted and chopped
1 cup all purpose ur
1 tablespoon ing powder
1/8 teaspoon ing soda
1 pinch t
4 large s
1/2 cup ey
1/2 cup ar
1/2 cup nge juice
1/4 cup lesauce
2 tablespoons ve oil
1 tablespoon nge zest finely grated
1 dered sugar for garnish
Preheat oven to 350. Spray a 9? springform pan, tube pan or cake pan with cooking spray (I used a tube pan). Grind walnuts in food processor until finely ground, but not powdery. Add flour, baking powder, baking soda and salt and pulse briefly to combine. In mixer, beat eggs until frothy, 2 minutes or so. Add sugar and honey, and continue to beat until thick and pale, 3-4 minutes. Lower speed and add walnut / flour mixture in steps until just mixed. Add orange juice, applesauce, orange zest and olive oil and beat just until combined. Pour batter into prepared pan. Place pan on baking sheet lined with foil and bake until tester comes out clean, approximately 40 minutes. Cool cake completely on rack. If desired, dust with powdered sugar before serving.
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6 Servings
Cake American
Cake American
1 1/2 cups nuts toasted and chopped
1 cup all purpose ur
1 tablespoon ing powder
1/8 teaspoon ing soda
1 pinch t
4 large s
1/2 cup ey
1/2 cup ar
1/2 cup nge juice
1/4 cup lesauce
2 tablespoons ve oil
1 tablespoon nge zest finely grated
1 dered sugar for garnish
Preheat oven to 350. Spray a 9? springform pan, tube pan or cake pan with cooking spray (I used a tube pan). Grind walnuts in food processor until finely ground, but not powdery. Add flour, baking powder, baking soda and salt and pulse briefly to combine. In mixer, beat eggs until frothy, 2 minutes or so. Add sugar and honey, and continue to beat until thick and pale, 3-4 minutes. Lower speed and add walnut / flour mixture in steps until just mixed. Add orange juice, applesauce, orange zest and olive oil and beat just until combined. Pour batter into prepared pan. Place pan on baking sheet lined with foil and bake until tester comes out clean, approximately 40 minutes. Cool cake completely on rack. If desired, dust with powdered sugar before serving.
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Honey Jalapeno Relish Chicken
8 Servings
Chicken Mexican
Chicken Honey Jalapeno Basil Paprika Mexican
1 teaspoon il
2 apeno Diced into relish
1/2 teaspoon of t
1 tablespoon of Fresh Ground ck Peppercorn
1/2 cup of Clover ey
1 tablespoon rika
1 EVOO (ra Virgin Olive Oil)
2 lb Skinless/Boneless cken
Lightly coat a pan with EVOO Mix all together in a bowl (minus chicken). Cut Chicken into strips and place in pan Take additional honey and heat for 5 seconds in microwave to liquidfy then baste chicken Put a layer of Jalapeno relish on each piece of chicken Cook at 425F for 20 minutes
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Chicken Mexican
Chicken Honey Jalapeno Basil Paprika Mexican
1 teaspoon il
2 apeno Diced into relish
1/2 teaspoon of t
1 tablespoon of Fresh Ground ck Peppercorn
1/2 cup of Clover ey
1 tablespoon rika
1 EVOO (ra Virgin Olive Oil)
2 lb Skinless/Boneless cken
Lightly coat a pan with EVOO Mix all together in a bowl (minus chicken). Cut Chicken into strips and place in pan Take additional honey and heat for 5 seconds in microwave to liquidfy then baste chicken Put a layer of Jalapeno relish on each piece of chicken Cook at 425F for 20 minutes
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Honey Glazed Salmon
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4 Servings
Salmon American
Sweet savory fish fillet dinner honey salmon Salmon American
1 cup le juice
2 tablespoons ey
4 lets of salmon
1 tablespoon on juice
1 bunch antro chopped
1 Non stick spray
1 Salt and per; to taste
1 Preheat oven to 350°F. Place salmon fillets in a baking dish. 2 In a saucepan bring the juice and honey to a boil and reduce by half. 3 Pour this glaze over the salmon and let it sit for 10 minutes. 4 Spray an oven-proof skillet with non stick cooking spray and place over medium-high heat. Season both sides of the salmon with salt and pepper. Place the salmon in the skillet. Cook for 2 minutes, brushing the top with glaze so that the salmon begins to caramelize. 5 Turn the salmon fillets over and brush with the remaining glaze. Add the lemon juice to the skillet. Transfer the skillet to the oven. Bake for 6 minutes or until the salmon is flaky. 6 Serve over rice and garnish with cilantro.?
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4 Servings
Salmon American
Sweet savory fish fillet dinner honey salmon Salmon American
1 cup le juice
2 tablespoons ey
4 lets of salmon
1 tablespoon on juice
1 bunch antro chopped
1 Non stick spray
1 Salt and per; to taste
1 Preheat oven to 350°F. Place salmon fillets in a baking dish. 2 In a saucepan bring the juice and honey to a boil and reduce by half. 3 Pour this glaze over the salmon and let it sit for 10 minutes. 4 Spray an oven-proof skillet with non stick cooking spray and place over medium-high heat. Season both sides of the salmon with salt and pepper. Place the salmon in the skillet. Cook for 2 minutes, brushing the top with glaze so that the salmon begins to caramelize. 5 Turn the salmon fillets over and brush with the remaining glaze. Add the lemon juice to the skillet. Transfer the skillet to the oven. Bake for 6 minutes or until the salmon is flaky. 6 Serve over rice and garnish with cilantro.?
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Honey Bee Surprise
This steeped tea is sweetened with honey plus a little sugar, and flavored with cinnamon.
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Honey Glaze Baked Ham
20 Servings
Pork
Uncategorized
Honey Meats Mustard Orange Orange Juice Ham Pork
12 lb Bone-in Butt
ves
1/2 c ey
1/2 c wn sugar
1 ts Dry tard
1 tb nge juice
1. Preheat oven to 325F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours. 2. With sharp knife, remove skin, if any then score fat into 1-inch diamonds; stud each with a clove. 3. Combine honey, sugar, mustard and orange juice in 1-quart sauce pan. Over medium heat bring to a boil while stirring. 4. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving. Makes 18 to 20 servings. Comment:: Try a Butt Ham (about 15lbs.) Cook it about 3 hours the day before you want to serve it. Let cool, bone it into 1x1 inch (bite size) chunks. Pour stock into container. set all in refrigerator. On day for dinner, simmer the Ham with about a Quart of water for about 2 hours, drain all but about 8 ounces liquid into other stock. Add the Glaze to Ham and simmer about 1 hour (stir occassionally), serve. Make gravy from stock if desired. Good Good Good.... Recipe By : From: Big Flavors Of The Hot Sun By Chr File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Pork
Uncategorized
Honey Meats Mustard Orange Orange Juice Ham Pork
12 lb Bone-in Butt
ves
1/2 c ey
1/2 c wn sugar
1 ts Dry tard
1 tb nge juice
1. Preheat oven to 325F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours. 2. With sharp knife, remove skin, if any then score fat into 1-inch diamonds; stud each with a clove. 3. Combine honey, sugar, mustard and orange juice in 1-quart sauce pan. Over medium heat bring to a boil while stirring. 4. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving. Makes 18 to 20 servings. Comment:: Try a Butt Ham (about 15lbs.) Cook it about 3 hours the day before you want to serve it. Let cool, bone it into 1x1 inch (bite size) chunks. Pour stock into container. set all in refrigerator. On day for dinner, simmer the Ham with about a Quart of water for about 2 hours, drain all but about 8 ounces liquid into other stock. Add the Glaze to Ham and simmer about 1 hour (stir occassionally), serve. Make gravy from stock if desired. Good Good Good.... Recipe By : From: Big Flavors Of The Hot Sun By Chr File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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