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A
to Z
Recipes
July 7, 2010
Always
something to make you think,
laugh and cook.
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Good
morning and
welcome to your Wednesday edition of A to Z Recipes Newsletter.
I hope all of you and especially those celebrating July 4th had a nice
weekend. For many, it can be a very busy time, especially if you had to
work. I'm back on days and loving it!
The current Monthly Theme topic is "Chill
Out". I hope you will join in by sharing recipes for this
theme topic as well as regular issues. Please visit the Monthly
Theme - Recipe Submissions section to read all about it.
You'll find the link there to use for sharing recipes here in the A
to Z Recipes Newsletter.
Today is the first Wednesday of the month. I have grown fond of these
days as it brings us nice things here at A to Z Recipes.
Not just good recipes, either! It brings us Patricia
in Charlevoix, MI, who is such a breath of fresh
air. She does more than give me a break once a month... she shares a
part of herself with us. And I am indeed grateful. And she has chosen a
wonderful topic this month: HONEY,
which reminds me of another one of my most favorite people, Lucy in OH,
who owns the Ohio Honey
Company. Look her up at OhioHoney.com.
You'll be glad you did, especially since the recipes today just might
have you needing to go to the store for ingredients... Kick your shoes
off and shop on-line! Here's Patricia...
I do not like bees and bees
definitely do not like
me. There can be two or three of us, yaking over the back fence, and
without a doubt I will be the one that gets stung. No hard feelings
tho, for I do like the golden nectar those little devils put out. What
a fantastic food it is - not only delicious in cooking but it is also
the oldest known sweetener, has healing properties, can be used for
hair and skin treatments. AND, to top it off, honey is truly a miracle
food as it never goes bad. OK, enough, time for me to "buzz" off.
We'll see you here again on Sunday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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Cleaning
for a Reason
If you know any woman currently undergoing Chemo, please pass the word
to her that there is a cleaning service that provides FREE
housecleaning - 1 time per month for 4 months while she is in treatment.
All she has to do is sign up and have her doctor fax a note confirming
the treatment. Cleaning for a Reason will
have a
participating maid service in her zip code area arrange for the
service. http://www.cleaningforareason.org/
Please pass this information on to help a woman going through breast
cancer
treatment (or any type of cancer). This organization
serves the entire USA and currently has 547 partners to help these
women. It's our job to pass the word and let them know that
there are people out there who care.
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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In
1800 some
archaeologists working in Egypt found a large jar of honey. They opened
it and found that it tasted perfect even though it was thousands of
years old."In days of old”, honey was used not only in food and
beverages, but also to make cement, in furniture polishes and
varnishes, and for medicinal purposes.
Available year round, honey actually has different color, flavor and
aroma. Well known sources are orange blossom, blackberry, buckwheat,
sage clover and don't forget peach. Believe it or not, it not only
comes in that cute little bear bottle but also in combs, chunk and
creamed. Try honey instead of sugar by substituting honey for up to
one-half of the sugar. Store honey in a tightly covered container in a
warm dry place - not in the refrigerator.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Honey
is an
all-round healing elixir which can promote general health and
well-being. A daily dose of honey, whether as a sweetener in hot
drinks, by the spoonful or spread on toast, will boost the body's
supply of antioxidants - essential for protecting the body against free
radicals.
Flush out your system and give yourself a daily boost with this
cleansing tonic: mix a spoonful or two of honey and the juice of half a
lemon into a cup of hot water and drink each morning before breakfast.
The energy provider
Next time you go to the gym, have a spoonful of honey beforehand. Honey
is a source of natural unrefined sugars and carbohydrates, which are
easily absorbed by the body, providing an instant energy boost with
long-lasting effects. For this reason, many athletes include honey in
their daily diets. It was even used by runners in the original Olympic
Games in ancient Greece.
Coughs and colds
Honey is widely used as a complementary remedy for the relief of the
symptoms of colds, coughs, sore throats and 'flu. For a sore throat,
take it on its own or gargle with a mixture of two tablespoons of set
honey, four tablespoons of cider vinegar and a pinch of salt.
A traditional drink made from hot water, lemon juice and honey will
help to soothe cold and flu symptoms. Adding a little eucalyptus oil or
root ginger will help to ease congestion and, to help enhance sleep,
try a drop of whiskey in the mixture. “When we were kids it was a drop
of whiskey, honey and sugar on a teaspoon. As adults the cure turned to
water, whiskey, honey and sugar by the glass.”
Cuts and grazes
Honey is a mild antiseptic and can help to keep external wounds, such
as cuts and minor burns, clean and free from infection. By absorbing
the moisture around the wound, honey can help to prevent the growth of
bacteria.
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Bees
have been
around for millions of years - they were fully developed in their
present form long before modern mammals had evolved.
Honeybees are the most important producers of honey. They gather nectar
from flowers and plants and carry it to the hive or nest. Other worker
bees then take over, preparing it for storing by adding enzymes.
Bees can fly for up to six miles, although one or two is more common.
Bees collect pollen and nectar in the spring when most plants are in
bloom. Once they have collected the pollen and nectar, they process and
store honey in honey combs in the beehive.
Honeybees represent a highly organized society, with various bees
having very specific roles during their lifetime: e.g., nurses, guards,
grocers, housekeepers, construction workers, royal attendants,
undertakers, foragers, etc.
The queen bee can live for several years. Worker bees live for 6 weeks
during the busy summer, and for 4-9 months during the winter months.
Royal Jelly - The powerful, milky substance that turns an ordinary bee
into a Queen Bee. It is made of digested pollen and honey or nectar
mixed with a chemical secreted from a gland in a nursing bee's head. It
commands premium prices rivaling imported caviar, and is used by some
as a dietary supplement and fertility stimulant. It is loaded with all
of the B vitamins.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Chill
Out"
In this month's theme
topic of "Chill Out"
we are looking for recipes
that require little to no cooking. Let's keep the kitchen cool for a
few delicious meals. You can share your favorite recipes for salads,
cold soups, sandwiches, even some for the crockpot. We've even got room
left for dessert, and a nice drink. I sure hope you get the 'sharing
fever' and make this a great monthly theme issue! Be sure to use the
Monthly Theme links for your
submissions so I'll know where you'd like
them posted, ok?
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of
"Chill Out".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Chill
Out".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Chill
Out" has a deadline of July
31, 2010,
and will be posted on August 8, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Chill
Out".
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Q:
What do bees
do if they want to use public transport?
A: Wait at a buzz stop!
Q: What goes hum-choo, hum choo?
A: A bee with a cold!
Q: What’s a bee-line?
A: The shortest distance between two buzz-stops!
Q: Who is the bees favorite pop group?
A: The Bee Gees.
Q: What are the bees favorite flowers?
A: Bee-gonias and Honeysuckles.
ONE HELPFUL BEE
A man was driving down the road and ran out of gas. Just at that
moment, a bee flew in his window.
The bee said, "What seems to be the problem?"
"I'm out of gas," the man replied.
The bee told the man to wait right there and flew away. Minutes later,
the man watched as an entire swarm of bees flew to his car and into his
gas tank. After a few minutes, the bees flew out.
"Try it now," said one bee.
The man turned the ignition key and the car started right up. "Wow!"
the man exclaimed, "what did you put in my gas tank"?
The bee answered---- BP
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
HONEY
WHIP FOR WAFFLES AND GRIDDLE CAKES
Thank you, Katherine
1/4 cup butter
1/2 cup honey
1/2 cup whipped cream
Cream the butter thoroughly. Add honey gradually, beating well. Fold in
whipped cream.
HAM SLICES WITH HONEY GLAZE
Ham slices as needed to serve all
Pineapple
Banana
Apricots
Mandarin orange sections
Glaze:
2 tablespoons cornstarch
1/2 cup honey
1 teaspoon orange peel
1 tablespoon lemon juice
1/4 teaspoon ginger
Dash of white pepper
Dash of salt
Slice precooked ham into 1/4 inch slices and arrange on baking sheet;
prepare glaze. For each ham slice, top with 1 slice pineapple, 1/2
banana (sliced lengthwise,1/2 sliced apricots and 3 mandarin orange
sections. Spoon on glaze and place under broiler until brown.
Glaze - Blend cornstarch and honey using medium heat on stove. Remove
from heat, add orange peel, lemon juice, ginger, pepper and salt.
PORK CHOPS SUPREME
6 chops - 1/2 inch thick
1 cup hot catsup
Dash of garlic salt
6 tablespoons honey
Dash of Tabasco
1 large lemon, sliced thin
Blend catsup and honey and pour over each chop. Top with slice of
lemon. Bake, uncovered at 325 degs. for 1 hour or until done. Same
sauce is also delicious over chicken pieces.
HONEY GLAZED CARROTS
Thank you, Connie
1 pound carrots, sliced
1/4 cup butter
1/4 cup honey
1/4 cup chopped pecans
Cook carrots, covered in water until tender-crisp. Melt butter in
skillet,blend in honey; add carrots and pecans until carrots are
glazed. Serves 4.
BAKED APPLE RINGS
4 baking apples
1/2 cup brown sugar
1/2 teaspoon powdered cloves
1/2 teaspoon cinnamon
1/2 cup honey
1/2 cup water
Preheat oven to 400 degs. Core and slice apples into 1/2 inch rings.
Place in shallow baking dish. In saucepan, combine and heat remaining
ingredients. Pour over apples and bake 15 minutes or until tender,
turning to baste once or twice.
HONEY APPLES
1 cup honey
1/2 cup vinegar
3 cups sliced apples
Heat honey and vinegar. Peel and thinly slice apples. Drop a few slices
at a time into the simmering honey mixture and cook until tender. Make
a great side dish or dessert.
WHOLE WHEAT BREAD
Thank you, Barb
1/4 cup honey
2 packages yeast
3 cups lukewarm water
1/4 cup vegetable oil
1 scant tablespoon salt
7-8 cups whole wheat flour
Stir together honey, yeast and water. Let set 5 minutes. Add oil, salt
and 5 cups of flour. Mix at low speed for 7 minutes. Stir in 2-3 cups
additional flour. Knead. Let rise. Repeat kneading and rising. Knead
once again. Form 3 loaves and place in 9x5" bread pans. Let rise. Bake
at 350 degs. for 40-45 minutes.
HONEY OATMEAL MUFFINS
1 1/2 cups oatmeal, quick or old fashioned
1 cup flour
1/2 cup raisins
1/4 cup chopped nuts
1 tablespoon baking powder
3/4 teaspoon salt.
2/3 cup milk
1/3 cup vegetable oil
1 egg, beaten
1/4 cup honey
1/3 cup brown sugar
Combine oatmeal, flour, raisins, nuts, baking powder and salt. Add
milk, oil, egg, honey and brown sugar, mixing just until dry
ingredients are moistened. Fill paper-lined muffin cups 2/3 full. Bake
at 400 degs for 15 minutes until golden brown.
FRUIT SALAD DRESSING
Thank you, Lyn
3 ounces cream cheese
1/4 cup honey
1/2 teaspoon lemon juice
Place in blender and mix well. Use on any type of fruit.
SLOPPY JOES
2 pounds ground round
1 can Italian tomato sauce
2 tablespoons honey
1/2 cup barbeque sauce
Water
Fry hamburger, drain. Add rest of ingredients in pan. Add water if too
thick. Cook until well blended.
HONEY CHICKEN WINGS
12 chicken wings
1 cup picante sauce
1/3 cup catsup
1/4 cup honey
1/4 teaspoon ground cumin
2/3 cup sour cream
Cut wings in half at joints. Combine 1/2 cup picante sauce, catsup,
honey and cumin; pour over chicken and marinate in refrigerator for at
least an hour, turning once. Remove wings, reserving marinade. Place on
rack of foil-lined broiler pan. Bake at 375 degs, for 30 minutes, brush
chicken with reserved marinate every 10 minutes until tender. Place 6"
from broiler, broiler 2-3 minutes or until sauce looks dry. Turn, broil
2-3 minutes until sauce looks dry. Spoon sour cream into small glass
bowl; top with remaining picante sauce and serve with chicken.
Makes 24 appetizers.
HONEY MINTED ICED TEA
2 quarts water, divided
1/2 cup loose tea or 15 tea bags
2 cups orange juice
1 orange cut in half and thinly sliced
8-10 sprigs of mint
1 cup honey
Bring 1 quart of water to a full rolling boil. Remove from heat - while
water is still bubbling, add the tea all at once. Steep for 5 minutes.
Stir and strain into contained holding 1 quart cold water. Cool at room
temperature. Add remaining ingredients. Pour into ice-filled glassed.
Makes 10 servings.
LEMON GLAZED BANANA MUFFINS
1/2 package (6 ounces) cubed tofu
1/2 cup honey
1/3 cup oil
1 teaspoon vanilla
2 very ripe bananas, sliced
1 cup whole wheat flour
1 cup unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped walnuts
1 teaspoon grated lemon peel
Glaze:
1 tablespoon fresh lemon juice
1/2 cup sifted powdered sugar
Combine lemon juice and sifted sugar.
Preheat oven to 350 degs. Combine tofu, honey, oil,vanilla and bananas
in bowl of food processor or blender. Process until smooth. In a
separate bowl, mix flours, baking powder, baking soda and salt. Combine
the banana mixture and flour mixture and mix until just blended. Fold
in chopped nuts and lemon rind.
Spray muffin tin with non-stick vegetable spray. Fill tins almost full.
Bake for 20-25 minutes or until golden brown. Drizzle glaze over tops.
HONEY GLAZED RIBS
5-6 pounds pork spareribs
1/2 cup ketchup
1/2 cup pineapple juice
1 teaspoon soy sauce
1/4 cup honey
Preheat oven to 350 degs. Place a wire rack on a baking sheet, arrange
ribs on top and bake for 1 hour. In a small bowl, stir together the
remaining ingredients.
Increase heat to 375 degs. Baste the ribs with marinade and bake for 30
minutes, basting every 10 minutes. Turn ribs over and continue to bake
and baste for 30 minutes more, until ribs are glazed and fork tender.
PEACHY PORK
3-4 pounds boneless pork loin
Salt and pepper to taste
Rosemary to taste
1/2 cup ketchup
1/2 cup soy sauce
1/4 cup honey
1 garlic clove, crushed
3-4 peaches, sliced or halved
Place pork loin on a rack in a shallow pan. Rub with salt and pepper
and sprinkle with rosemary. Roast at 350 degs for 2-2 1/2 hours. Mix
ketchup, soy sauce, honey and garlic. Use for basting the last 45
minutes. Transfer to heated platter and surround with peach slices or
halves.
HONEY GLAZED HAM
1 slice turkey ham 1 1/2" thick and cooked
Glaze:
1/4 cup honey
2 tablespoons orange juice
1 tablespoon vinegar
1 teaspoon cornstarch
Combine glaze ingredients in a 2 quart container. Microwave 1 1/2-2
minutes, stirring after first minute. Set aside. Slash fat on turkey
ham slice. Place in 12x8" dish, cover with wax paper. Microwave on
medium for 10 minutes, drain. Pour glaze over. Microwave on medium,
uncovered, 7-10 minutes or until ham is hot.
Serves 6
PEACHIE KEEN HAM
1 ham (10-12 pounds)
2 jars peach honey (5-6 ounce each)
Prepare ham for cooking. Place in shallow pan, uncovered. Base with
peach honey. Cook in 325 degree oven for 3 hours or until ham is fully
cooked, basting every 30-45 minutes. Serve with additional peach honey
on the side.
HONEY CHEESE CAKE
1 package (3 ounce) lemon gelatin
1/2 cup boiling water
8 ounces cream cheese
1/2 cup honey
2 teaspoons lemon juice
1 teaspoon vanilla
1 1/2 cups evaporated milk, chilled
1 graham cracker crust (9")
Mix gelatin with boiling water. Cool. Do not let set. Mix cream cheese
with honey, lemon juice and vanilla. Whip chilled milk. Fold into cream
cheese mixture. Pour into pie shell.
HONEY WHEAT BREAD
1 1/2 packages dry yeast
2 1/2 cups lukewarm water
1 tablespoon sugar
1 egg beaten
1/2 cup shortening, melted
2 1/2 teaspoons salt
1/2 cup honey
3 cups whole wheat flour
5 cups white flour
1/4 cup wheat germ
Dissolve yeast in 1/2 cup of water. Add 1 tablespoon sugar and let
stand for 45 minutes. Beat in egg and remaining water, as well as
shortening, salt and brown sugar. Sift flours together and add wheat
germ. Stir flour into mixture until a very thick batter is formed. Pour
onto a floured board and knead in remaining flour - about 10 minutes.
Place dough in a greased bowl and let rise until doubled in size.
Punch down, turn over and let rise again until doubled. Punch down and
divide in 3 loaves. Placed in greased 9x5" loaf pans and let rise until
doubled. Preheat oven to 400 degs. Bake for 15 minutes, reduce heat to
375 degs. and continue baking for 25 minutes. Bread is done when
tapping it makes a hollow sound.
HELEN'S MARINADE
Thank you, Helen
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons red wine vinegar
3/4 cup salad oil
1 1/2 teaspoons garlic salt
1 1/2 teaspoons powdered sugar
Combine ingredients. Marinate flank steak or beef kabobs for 24 hours.
This marinade also makes excellent fajitas by using skirt steak sliced
thin across the grain.
CRANBERRY CONSERVE
1 large orange
4 cups fresh cranberries
1 cup golden raisins
1/2 cup chopped walnuts
1/4 cup honey
3/4 cup sugar
1 1/2 teaspoons ginger
Quarter orange and remove seeds. Put orange and cranberries through a
food chopper or processor. In a large bowl stir the mixture with the
raisins, nuts, honey, sugar and ginger. In order for the flavors to
blend, chill for several hours. Will keep at least a month.
HONEYED CHICKEN
1/4 cup butter
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder
1 chicken, about 3 pounds, cut up or 6-8 pieces of your choice
Preheat oven to 375 degs. Melt butter in shallow 3 quart baking dish.
Stir in honey, mustard, salt and curry powder. Roll chicken pieces in
mixture and arrange in single layer. Bake, uncovered for 1 hour or
until tender. Baste while baking. Serve with curried rice.
LEBKUCHEN - Little Cookies
1/2 cup honey
1/2 cup molasses
3/4 cup packed brown sugar
1 egg
3 to 3 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon soda
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cardamom
Mix honey, molasses and brown sugar to a boil. Cool thoroughly then add
egg, flour, baking powder soda and spices. Cool for an hour or so and
then roll out on floured board.
Cut into desired shapes and place on baking pans. Let stand overnight.
Bake each pan at 350 degs. 10-15 minutes. Quickly remove from baking
sheet and ice with boiled icing. Let them stand to mellow for about 2
weeks.
Boiled Icing
1 cup sugar
1/2 cup water
1/3 cup powdered sugar
Boil sugar and water until first indication of a thread appears (230
degs.). Remove from heat and still in powdered sugar. Brush hot icing
thinly over cookies.
HONEY MANGO SOUP
2 mangoes, peeled and diced
4-5 cups cold water
¼ cup dry vermouth
3 tablespoons honey
1 orange, juiced
1 lime, zest and juiced
Place all ingredients except for the lime into a medium size saucepan
and cook until fruit is soft. Cool mixture and then puree in a blender.
Adjust seasoning with lime juice. Garnish with zest.
HONEY PRETZELS
4 cups thin pretzel sticks
3 tablespoons honey
2 teaspoons butter, melted
1 teaspoon onion powder
1 teaspoon chili powder
Line a jelly roll pan (15x10) with foil. Spray the foil with cooking
spray. Place pretzels in a large bowl.
In a small bowl, combine honey, butter, onion powder and chili powder.
Pour over pretzels and toss to coat evenly. Spread pretzels in prepared
pan. Bake at 350 8 minutes., stirring once. Cool on a piece of
parchment or wax paper, stirring several times to keep separated.
SWEET POTATO APPETIZERS
12 bacon strips
3 or 4 sweet potatoes, peeled
Freshly ground black pepper
1/4 cup honey
Cut the bacon strips in two. Align the pieces on a baking tray. Place
in a 350 deg.oven for 12 minutes, or until they start to brown on the
sides. Place the bacon on paper towels in order to remove the grease.
Let them cool completely. In the meantime, prepare a pot of salted
boiling water. Cut the sweet potatoes into cubes measuring 3/4". Place
them in the boiling water for 3 minutes. Drain and rinse with cold
water. Absorb the excess water with a clean dish towel.
Place the sweet potato cubes into a large bowl. Season with pepper to
taste. Add the liquid honey and mix. The honey should lightly coat the
potato cubes. Adjust the quantity if need be. Wrap each cube with a
piece of bacon. Hold in place with a toothpick. Align the appetizers on
a baking tray covered with parchment paper. Place in the 350 deg oven
15 minutes before serving, or until the appetizers are nicely colored.
Arrange on a large platter to serve.
SHRIMP & CORN SALAD
Thank you, Linda
1/4 cup honey
1 tablespoon white balsamic vinegar
2 tablespoons canola oil
3/4 pound shrimp, shelled & deveined
4 slices bacon, sliced into 1/2 inch square pieces
1 tablespoon olive oil
3 white corn, kernels removed
1 teaspoon thyme leaves, plus more for garnish
1 avocado, sliced
2 cups cherry tomatoes, halved
1 tablespoon white balsamic vinegar
1 teaspoon lemon juice
3 tablespoons extra virgin olive oil
Freshly ground pepper
Whisk together honey, vinegar and canola oil. pour over shrimp and let
marinate for 30 minutes. Heat a 12" frying pan over medium heat. add
bacon and cook for about 5 minutes until the edges start to brown and
crisp up a bit. if the bacon releases too much oil into your pan,
remove with a spoon and pour into a separate container (i always keep
an old glass jar for times like this - you definitely don't want to
pour it down your drain!). remove bacon from pan, draining any excess
fat and set aside.
Bring the same pan back to medium heat. add 1 tablespoon of olive oil
and then corn kernels. saute for about 4 minutes and add thyme leaves.
cook for another minute or two and then remove kernels from pan and set
aside in the same bowl with the bacon. Still using the same pan, heat
over medium-high heat. pour entire bowl of shrimp into pan including
marinating liquids. toss and cook until both sides are pink, about 6 to
8 minutes. when the shrimp is cooked through, bring heat down to medium
and simmer shrimp in the marinating liquid so that it begins to thicken
into a sauce for another 2 minutes. remove from pan and let cool.
Make vinaigrette by mixing together vinegar and lemon juice and slowly
whisking in the olive oil. toss with other ingredients and finish with
fresh ground pepper
MIXED WINTER SQUASH SOUP
1 kabocha squash, about 2 pounds
1 Red Kuri squash, about 2 pounds
1 butternut squash, about 2 pounds
4 tablespoons extra virgin olive oil
Sea salt or kosher salt
Freshly ground white pepper
1 cup chopped yellow onion
4 cups vegetable or chicken stock, plus extra for thinning if needed
2 tablespoons chopped fresh sage
2 tablespoons honey
Preheat the oven to 300°F. Rub the 3 whole squashes with 1 tablespoon
of the olive oil and sprinkle with salt and pepper. Place them on a
rimmed baking sheet and roast in the oven, turning once or twice, until
they are tender when pierced with a knife and browned, 1 1/2 to 2
hours. Remove the squashes from the oven and let stand until cool
enough to handle. Halve, seed, peel, and chop the squashes. Measure 8
cups chopped squash; reserve the remainder in the refrigerator for
another use.
In a saucepan, heat 2 tablespoons of the olive oil over low heat. Add
the onion and cook, stirring occasionally, until sweet and tender,
about 10 minutes. Add the chopped squash and 4 cups stock, and bring to
a boil over high heat, stirring frequently. Reduce the heat to low and
simmer, uncovered, until the squash is very soft, about 10 minutes.
Remove from the heat and let cool slightly. Working in batches, process
the squash mixture in a blender until smooth and transfer to a clean
pot. Reheat gently to serving temperature, and add the sage, honey, and
the remaining 1 tablespoon olive oil. Thin with additional broth or
water if necessary to achieve the proper consistency. Season to taste
with salt and pepper. Ladle into warmed bowls and serve immediately.
Note: If Kabocha and Red Kuri squash are not available, use 6 pounds of
butternut.
Source: AARP
HONEY GRILLED SALMON
Honey Pepper Sauce:
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
1 lemon, juice of (about 2 tablespoons)
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
Salmon fillets (without skin)
Make the sauce by combining all ingredients in a medium saucepan over
medium/low heat. Stir occasionally until sauce begins to boil, then
simmer uncovered for 15 minutes or until syrupy. Watch the sauce
closely to be sure it doesn't bubble over.
Preheat barbecue grill to medium heat. Rub each salmon filet with
vegetable oil, then add a light sprinkling of salt and pepper. Grill
the salmon for 4 to 7 minutes per side or until done. Serve salmon with
a small cup of the honey pepper sauce on the side.
HONEY BANANA CAKE
1 cup honey
1 teaspoon soda
1 cup Quaker Oats, uncooked (quick or old-fashioned)
3/4 cup butter or margarine, soft
1/2 cup sugar
2 eggs
1 cup mashed bananas
1 1/2 cup sifted all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt
FROSTING
6 ounces cream cheese, soft
2 1/2 cup sifted confectioners' sugar
Bring honey to a boil in medium-sized saucepan; add 1/2 teaspoon of the
soda. Pour over oats; stir to combine. Cover and let stand 10 minutes.
Beat butter until creamy; gradually add sugar, beating until fluffy.
Blend in eggs. Add oats mixture and bananas; blend well. Sift together
flour, remaining 1/2 teaspoon soda, baking powder and salt. Add to
creamed mixture; blend well. Pour batter into 2 greased and waxed
paper-lined 8-inch round cake pans. Bake in preheated moderate oven
(350 F.) 30 to 35 minutes. Cool on wire rack about 10 minutes. Remove
from pans; cool.
For frosting, beat cream cheese until fluffy. Gradually add sugar,
beating until frosting is smooth and of spreading consistency. Spread
between layers and over top of cake; refrigerate. Just before serving,
decorate with banana slices.
Makes one 2-layer cake.
HONEY NUKED ONIONS
6 yellow onions, peeled and cut in half
Honey
2 tablespoons butter
Place cut side up in microwave pan. Dribble with honey and dot with
butter. Add a little water to the pan and cover with plastic. Microwave
on high for 8-10 minutes. Turn ¼ after 3 minutes. Turn ¼ after 3
minutes. Serve with main course.
Source: Special thanks to New Zealand honey producers
DATE AND HONEY CREME BRULEE
Date Confit:
4 ounces dates, chopped
¼ cup water
2 tablespoons sugar
2 tablespoons coffee liqueur or port
Place ingredients in a small pot and slowly bring to the boil. Simmer
gently for about 5 minutes until dates soften. Remove from heat and
leave to cool
Custard:
12 ounces cream
4 ounces milk
3 egg yolks
2 whole eggs
3 tablespoons honey
¼ teaspoon vanilla essence
Heat cream and milk together. Whisk honey, eggs, yolks and vanilla
together then whisk in the hot cream and milk.
Divide the date confit between 6 x 125 ml ramekins, pour in enough
custard to just cover the dates. Mix the dates into the custard then
top the ramekins up with custard. Bake Au-bain-marie (water bath –
place ramekins in pan of water) at 300 degs for 40-60 minutes until
just set. Remove from water bath and allow to cool and then refrigerate.
To finish: Set a grill to a high setting, dust the top of custards with
castor sugar and grill until the sugar is lightly caramelized. If
necessary change the position of the custards to color evenly. Allow to
cool before eating. Alternatively a domestic blowtorch works even
better.
CHEWY NUT WEDGES
1 cup lightly toasted almonds
1 cup lightly toasted walnuts
10 ounces mixed citrus peel
1/2 cup flour
1/4 cup cocoa
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 cup honey
1/3 cup sugar
Icing sugar to garnish
Coarsely chop the nuts and place into a mixing bowl with the peel,
flour, cocoa and spices. Mix well.
Heat the honey and castor sugar together and simmer until a soft ball
stage is reach (when small amounts dropped into a cup of water form
soft balls). Add to the nut mixture and combine well. Spoon the mixture
into a well greased 23cm cake tin lined with baking paper. Bake in a
moderate oven, 350 degs. for 30-35 minutes. Cool in tin. Remove and
store in an airtight container. Serve sliced in very thin wedges dusted
lightly with icing sugar.
Note: These scrumptious wedges actually improve in flavor and chewiness
after a week.
BANANA AND CHOCOLATE CHIP
1 tablespoon butter
1/3 cup honey
1 cup milk
1 egg
1 cup mashed, very ripe banana
2 cups flour
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup chocolate chips
Topping:
Icing sugar for dusting
Melt the butter and honey together. Stir in the milk, the lightly
beaten egg and then the mashed banana.
Sift the flour, baking powder and cinnamon into a large bowl. Add the
chocolate chips. Make a well in the center of the ingredients and add
the honey and banana mixture. Fold together to just dampen the dry
ingredients. Fill lightly greased muffin tins three-quarter full and
bake in a preheated 375 degs. for 15–20 minutes until golden. When
cool, dust with icing sugar.
SPECIAL MULLED WINE
1 bottle red wine
1 cinnamon stick, broken
1/3 teaspoon whole cloves
1 teaspoon cracked cardamom pods*
1 orange studded with whole cloves
1 miniature bottle of brandy
1/3 cup honey
Pour the wine into a saucepan. Place the broken cinnamon stick, whole
cloves and cracked cardamom pods into the center of a piece of muslin
and enclose securely. Add to the wine. Slice the orange and add it to
the wine with the brandy and the honey. Simmer gently without boiling
20-30 minutes and serve hot – enjoy!
*Note: 1/6 ground cardamom can be used as a substitute
Source: Special thanks to Honey producers of the United Kingdom
FRENCH BREAD & HONEY PUDDING
1 pint 2% milk
1 vanilla pod, split*
4 eggs
1 ounce sugar
1 ounce unsalted butter, softened
16 slices French bread
2 ounces honey
2 ounces ready-to-eat dried apricots, chopped
2 ounces sultanas
2 ounces pecan nuts, roughly chopped
1 teaspoon grated nutmeg
Place the milk and vanilla in a saucepan and bring to the boil. Leave
to stand for 10 minutes. Beat the eggs and sugar together, strain on
the hot milk and whisk together. Thinly butter the bread slices and
spread with honey. Mix together the apricots, sultanas and pecan nuts
and sprinkle half over the base of a 2 pint shallow dish. Arrange the
bread slices in the dish, slightly overlapping. Sprinkle with the
remaining fruit and nut mix and strain the custard over the bread. Dust
with nutmeg and leave to stand for 15 minutes. Preheat the oven to
350°F . Place the pudding in a shallow roasting tin adding sufficient
boiling water to reach halfway up the sides of the dish. Bake for 40-45
minute, until set and golden.
*Note: Simply add a teaspoon or two of extract in place of the vanilla
bean
HONEY STEAK WRAPS
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon balsamic vinegar
freshly ground black pepper
2 6-ounce sirloin steaks
3 tablespoons hot horseradish sauce
3 tablespoons mayonnaise
4 wheat flour tortillas
2 rocket leaves (arugula)
2 tomatoes, chopped
½ red onion, sliced
Using a fork combine the oil, honey, vinegar and a generous sprinkling
of freshly ground black pepper in a shallow dish. Trim off any fat from
the steaks and place in the dish, turning over to coat. Leave to stand
for 5 minutes. Mix the horseradish sauce and mayonnaise together. Heat
a griddle pan over a medium heat. Meanwhile warm the wraps either in a
warm oven for a few minutes or in the microwave for about 45-60
seconds. Cook the steaks for about 2 minutes per side, until medium
rare, or to your liking. Spread the tortillas with the horseradish
mayonnaise and top with rocket, tomatoes and onion. Slice the steaks
across the grain and place on the salad. Fold one end of the tortilla
to enclose the filling, then wrap into cone. Serve immediately
POTATO WEDGES WITH HONEY ONIONS
4 tablespoons sunflower oil
4 potatoes, scrubbed, about 5 ounce each
1 large onion, halved and cut into thin slices lengthways
1 clove garlic, chopped
3 tablespoons honey
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
1 teaspoon mild chilli powder
1 teaspoon salt
Freshly ground black pepper
7 ounces low fat sour cream
1 tablespoon chopped fresh parsley
Preheat the oven to 425 degs. Place 3 tablespoons oil in a shallow
non-stick baking tin and heat for 5 minutes. Cut each potato into six
wedges, add to the tin and toss in the oil to coat. Bake for 10
minutes. Meanwhile heat the remaining oil in a frying pan, add the
onion and garlic and cook over a gentle heat until softened. Stir in 1
tablespoon honey and the vinegar and cook over a low heat for 15
minutes, or until golden. Set aside to cool. Mix the remaining honey,
lemon juice, chilli powder, salt and pepper together, pour over the
potatoes and toss to coat. Bake for 25-35 minutes, or until tender and
browned, turning 2-3 times. Mix the onions, sour cream and parsley
together and place in a bowl. Arrange the wedges on a warm serving
plate and serve with the onion dip
SUMMER FRUIT & HONEY SMOOTHIE
10 ounces apple juice, chilled
1-2 tablespoons honey
7 ounces Greek yogurt
9 ounces frozen summer fruits
Summer fruits to decorate, optional
Pour the apple juice into the goblet of a smoothie maker or blender.
Add 1 tbsp of the honey, Greek yogurt and frozen fruits. Blend until
smooth. Check for sweetness and add the remaining honey, if desired.
Pour into 2 glasses and serve decorated with extra summer fruits.
HONEYED BABY BACK RIBS
1 can (12 oz.) beer
1 packet onion soup mix
2 slabs baby back pork ribs
1 can (20 oz.) whole cranberry sauce
1/2 cup honey
2 tablespoons vinegar
1 teaspoon chili powder
1 teaspoon Old Bay seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Mix beer and onion soup mix in bottom of baking dish. Place ribs on top
of the mixture and cover with foil. Mix cranberry sauce, honey, vinegar
and spices in bowl and stir. Bake ribs for 1 hour at 350° F, then
remove and place ribs in new foil wrapping and coat with 1/2 of the
cranberry barbecue sauce mixture. Refrigerate wrapped in foil
overnight. Grill the unwrapped ribs on medium-low heat for 5 minutes on
each side or until done.
CARIBBEAN BURGERS
Thank you, Philip
1 tablespoon vegetable oil
1 ripe fresh pineapple, peeled and chopped
2 large onions, peeled and diced
1/4 cup red wine vinegar
1 tablespoon orange peel, grated
1 tablespoon fresh ginger, grated
1/4 teaspoon allspice
1/2 cup red bell peppers, diced
1-1/2 pounds ground beef
2 teaspoons Jamaican jerk seasoning
1/2 teaspoon black pepper
6 sandwich rolls or buns, toasted
Butter lettuce leaves
1/3 cup pure honey
To prepare the honey pineapple chutney: In a heavy, medium saucepan,
heat oil over high heat. Add pineapple and onion and cook for 5
minutes, stirring occasionally. Reduce heat to medium high and add
honey, vinegar, orange peel, ginger and allspice; cook 10 minutes,
stirring occasionally. Add bell peppers and cook for 10 minutes more;
let cool. Makes about 3 cups.
In a medium bowl, stir together ground beef, 1/2 cup honey pineapple
chutney, jerk seasoning and pepper. Shape into 6 large flat patties.
Grill over medium coals for 5 to 8 minutes per side. Serve on toasted
buns topped with lettuce leaves and a spoonful of chutney.
CHINESE BEEF
1/3 cup honey
1/3 cup soy sauce
1/4 cup vegetable oil, plus 1 tablespoon, divided
2 cloves garlic, minced
2 tablespoons grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds top round steak or flank steak, thinly sliced across the
grain
1 bell pepper, sliced
1 tablespoon cornstarch
1 cup fresh bean sprouts
2 medium tomatoes
Combine honey, soy sauce, 1/4 cup oil, garlic, ginger, salt, and pepper
in a shallow bowl or plastic gallon zipper bag; mix well. Add steak to
marinade and toss together; refrigerate 15-30 minutes. Heat tablespoon
of oil in a heavy wok or large skillet. Add peppers and stir-fry 1-2
minutes. Drain beef and reserve marinade. Add beef to wok and stir-fry
until browned, stirring often. Add cornstarch to marinade; mix well and
add to wok. Bring to a boil, then add bean sprouts and tomatoes and
continue to cook 2-3 minutes more, until sauce thickens slightly. Serve
hot, over rice if desired.
GRILLED HONEY GLAZED SHRIMP
1 cup orange juice
3/4 cup honey
1/3 cup lime juice
1/3 cup Dijon mustard
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons black and red pepper blend
2 teaspoons salt
2 teaspoons oregano
1 teaspoon California-style coarse onion powder
30 jumbo shrimp
12 bamboo skewers, soaked in water for at least 30 minutes
Place orange juice, honey, lime juice, mustard and dry seasonings in a
blender and blend on high for 1 minute until smooth. Pour into a
saucepan and simmer over medium heat for 12 minutes or until thickened
and reduced by half. Divide the glaze into 2 plastic containers, seal
tightly and refrigerate until ready to use.
Double thread 5 shrimp onto 2 parallel skewers. Cook shrimp over hot
coals for about 3 minutes on each side or until completely pink,
basting with one container of the glaze during grilling. Remove from
grill and baste with remaining glaze.
Source: Special thanks Australian Honey Producers
PANFORTE
½ cup sifted plain flour
1 tablespoon cocoa powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup mixed glace fruit and peel
½ cup roasted hazelnuts
½ cup roasted almonds
¼ cup honey
½ cup caster sugar
Icing sugar for dusting
Mix all the dry ingredients thoroughly. In a small saucepan, slowly
melt honey and sugar on a low heat. Using a sugar thermometer, heat the
sugar mixture to ‘softball’ stage. Pour sugar and honey mixture into
the dried ingredients mix and combine well. Scoop mixture into 8x8:
lined cake tin and bake at 300 degs. - 150 C. for 20 to 25 minutes.
Cool in tin, then cut into small pieces or wedges. Dust with icing
sugar.
HONEY GLAZED ROAST CARROTS & PARSNIPS
¾ pound carrots
¾ pound parsnips
3 tablespoons olive oil
2 tablespoons honey
½ cup chopped Italian parsley
¼ cup chopped mint leaves
½ cup chopped toasted almonds
Pre-heat oven to 400 degs; meanwhile toss the vegetables in olive oil
and honey. Scatter the prepared vegetables on a lined roasting dish.
Try to spread them so they don’t touch. Roast for 15 minutes or until
golden brown and just cooked. Season with chopped parsley, mint and
crushed toasted almonds.
APPLE & CINNAMON ROLLS
Pastry Ingredients:
2 cups plain flour
Pinch of salt
2/3 cup warm cream
4 ounces butter, melted
Strudel Filling Ingredients:
1 teaspoon vanilla essence
Juice of ½ lemon
6 ounces minced arrowroot biscuits
½ cup honey
½ tablespoon ground cinnamon
Apple Mixture Ingredients:
3 peeled diced Pink lady or Granny Smith apples
1 cup Thompson seedless grapes, diced
3 tablespoons honey
Squeeze of lemon juice
Sift the plain flour and salt into a large mixing bowl. Make a well in
the middle and pour in warm milk and butter. Mix into a soft dough and
knead for 5 minutes so it feels soft to the touch. Cover the dough and
rest it for 20 minutes. Using a rolling pin, roll out the pastry to
near paper thin, transfer to a clean tea towel and begin to stretch out
with your (floured) hands, the dough to paper thin.
Line the pastry with minced biscuit, honey, ground cinnamon and lemon
juice. Then spread the diced apples and grapes over the filling. To
roll the strudel, pick up one end of the tea towel, like a ‘Swiss
roll’, roll the pastry onto itself until you have a strudel. Transfer
the pastry to a lined baking sheet and bake at 350 degs for 35-45
minutes. Glaze with icing sugar mixed with milk, serve with vanilla ice
cream.
Source: Special thanks to Iowa Honey Producers
JALAPENO HONEY CHEESE BALL
8 ounces softened cream cheese
3/4 cup shredded cheddar cheese
1/4 cup cooked and crumbled bacon
2 tablespoons grated onion
1 tablespoon minced garlic
1/4 cup chopped pecans
1/4 cup Jalapeno honey creme
Mix all ingredients in bowl and roll into ball. Refrigerate overnight.
Serve with your favorite crackers.
GRILLED CHICKEN WITH RASPBERRY HONEY GLAZE
Whole chicken (split into quarters)
1 teaspoon poultry seasoning
1 teaspoon garlic powder
6 ounces raspberry honey creme
½ teaspoon Tabasco sauce
Rub chicken pieces with poultry seasoning and garlic. Steam for 15
minutes. Place on grill over medium heat for 10 minutes (5 minutes each
side). Mix together raspberry honey, and Tabasco in small saucepan over
low heat. Reduce temperature of grill to low, brush chicken with glaze
and cook 10 minutes each side, while continuing to liberally brush on
glaze.
Source: Special thanks to the National Honey Board
APPLE SNACKSTERS
3/4 cup chunky peanut butter
1/3 cup honey
4 large Granny Smith or Red Delicious apples, stems removed
4 small sprigs fresh mint, optional
Cold water
In a small bowl, mix peanut butter and honey together until well
blended. Set aside. 2. Fill a large bowl with cold water and stir in
lemon juice. Set aside. For each apple, choose a type of Snackster
below and follow the steps. 4 servings.
To Make a Snackster Stacker: Use an apple corer to remove the center of
the apple, making a hollow space from stem end through the bottom. With
a sharp knife, cut apple crosswise into 4 thick slices. Dip apple
slices in lemon water and gently pat dry with paper towels. Starting
with the bottom piece, use a butter knife to spread the peanut butter
mixture on the cut sides of each slice and gently press them together
to reassemble the apple. To make a stem, top apple with a mint sprig.
To Make a Snackster Dipper: With a sharp knife, cut each apple in half
from stem end to bottom. Cut each half into 4 to 6 wedges. With knife
or melon ballet remove apple core from each wedge. Dip wedges in lemon
water and gently pat dry with paper towels. Spoon the peanut butter
mixture into a small bowl and surround with apple wedges for dipping.
FROZEN FUDGE POPS
Makes 6 to 8 servings
2 cups milk
1/3 cup honey
3 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
1 teaspoon vanilla
1 teaspoon butter or margarine
Combine all ingredients in saucepan. Cook and stir over low heat on
stove until little bubbles appear and mixture thickens. Remove from
heat; cool slightly and pour into popsicle molds. Freeze 2 to 4 hours
or until firm. Store in freezer.
HONEY TURKEY ROLLERS
8 ounces cream cheese, softened
1/3 cup honey
1/4 cup mustard
1/2 teaspoon onion powder, optional
6 (8-inch) whole wheat tortillas
1-1/2 cups Colby Jack cheese, shredded
12 thin slices turkey
In a medium bowl, beat cream cheese with an electric mixer until
fluffy. Add honey, mustard and onion powder; mix well. Spread 1 to 2
tablespoons of honey cream cheese mixture out to the edge of each
tortilla. Sprinkle each tortilla with 1/4 cup cheese, leaving about 1
inch around the edge. Place 2 slices of turkey on each tortilla. Roll
up each tortilla tightly and wrap in plastic wrap. Chill at least 30
minutes, then slice each tortilla log into eight 1-inch rounds and
serve.
Serves 6
Source: Special thanks to the Ontario, Canada bee keepers assn.
GINGERED CHICKEN & FRUIT SALAD
Dressing:
1/2 teaspoon grated lime peel
2 tablespoons fresh lime juice
2 tablespoons canola oil
1 tablespoon water
2 teaspoons Ontario Honey
1/2 teaspoon ground ginger
Salad:
6 cups fresh baby spinach leaves
2 cups cubed cooked chicken breast
1 ripe medium mango, seed removed, peeled and cubed
1 cup red seedless grapes, halved
2 medium green onions, sliced
2 tablespoons coarsely chopped pecans, toasted
In container with tight-fitting lid, shake dressing ingredients until
well mixed. Divide spinach leaves among 4 serving plates and top each
with chicken, mango, grapes, onions and pecans. Drizzle with dressing.
APPLE HONEY CREPE FILLING
2 tablespoons unsalted butter
6 Golden Delicious apples, peeled, cored and sliced
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup Ontario honey
1/3 cup apple cider
1 tablespoon butter
Melt butter in a 12-inch pan over medium-high heat. Add the apples and
saute until lightly browned, Transfer apples to a bowl and set aside.
Add cinnamon, nutmeg, honey, apple cider and butter to the pan. Cook
until the sauce starts to thicken and is syrupy - it takes only a few
moments. Remove from heat and pour sauce over apples.
HONEY SPICE-RUBBED PORK TENDERLOIN
1/4 cup Catalina dressing ... divided
1 large pork tenderloin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon dried thyme leaves
1 tablespoon honey
Brush 2 tablespoons of dressing over pork. Mix dry ingredients; rub
onto pork. Let stand 10 minutes or refrigerate up to 24 hours to
marinate. Preheat BBQ to medium heat. Place pork on grate; cover. Grill
20 minutes, turning occasionally.
Mix remaining 2 tablespoons dressing and honey. Brush some of the honey
mixture over pork. Continue grilling 5-10 minutes or until pork is
cooked through, turning occasionally and brushing with the honey
mixture. Let stand, covered with foil, a few minutes before slicing.
SPICY GRILLED SHRIMP
3/4 cup canned coconut milk (not cream of coconut)
2 teaspoons curry powder
2 teaspoons cornstarch
1 teaspoon Ontario honey
1/4 teaspoon salt
60 uncooked deveined peeled medium shrimp (about 2 lbs); thawed if
frozen and tail shells removed
2 tablespoons olive or vegetable oil
1 teaspoon red pepper sauce
20 bamboo skewers (6 inch)
Soak skewers in water at least 30 minutes before using to prevent
burning. Meanwhile, heat gas or charcoal grill. In small microwavable
bowl, mix coconut milk, curry powder, cornstarch, honey and salt.
Microwave uncovered on high about 2 minutes, stirring every 30 seconds,
until mixture bubbles and thickens; set aside.
In large bowl, place shrimp. Drizzle with oil and pepper sauce; toss to
coat. thread 3 shrimp on each skewer, leaving space between each. Place
kabobs on grill over medium heat. Cover grill; cook 4 to 6 minutes or
until shrimp are pink. Serve with coconut-curry sauce.
HONEY PUMPKIN PIE
2 eggs beaten
1 3/4 cups pumpkin
3/4 cup Ontario honey
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1 2/3 cups milk or light cream
Nutmeg
Mix ingredients in order given. Pour into a 9" unbaked pastry shell.
Sprinkle with nutmeg. Bake at 350o F. for 1 hour or until knife
inserted in center comes out clean.
HONEY FROST
4 eggs
2/3 cup Ontario Honey
4 drops yellow food coloring
1/4 teaspoon almond extract
1/2 teaspoon nutmeg
1 teaspoon gelatin (unflavored)
1 tablespoon cold water
1 cup whipping cream, chilled
Separate three of the four eggs. Add fourth egg to the yolks. Beat
until thick and light colored (about two minutes). Add honey gradually
to yolk mixture, beating until very thick. Beat in food coloring,
almond extract, and nutmeg. Beat egg whites to stiff peak stage (a
spoon drawn through the meringue leaves a clear-cut edge). Set aside.
Soften gelatin in cold water. Dissolve over hot water. Set aside to
cool slightly.
Whip cream in a chilled bowl, adding cooled gelatin as cream begins to
thicken. Continue beating until stiff. Fold honey-egg yolk mixture into
whipped cream. Fold in beaten egg whites. Spoon into 1 1/2 quart mold
or into 3 ice cube trays. Freeze until firm. Serve garnished with
toasted coconut or fresh fruit.
Makes 6-8 servings.
This dessert freezes well for up to three month.
HONEY SHISH-KA-BOBS
2 pounds meat of choice (chicken, beef, pork, sausage, etc.) cubed
Marinade:
1/2 c. vegetable oil
1/4 c. honey
1/4 c. soy sauce
2 cloves garlic, minced
4 tbsp. red wine vinegar
2 tbsp. finely chopped onion
1 1/2 tsp. ground ginger
Vegetables:
2 small zucchini squash, sliced thick
8-10 small red potatoes
1 large green pepper, sliced into 1" chunks
1 large red pepper, sliced into 1" chunks
Whole fresh mushrooms
Place beef into large airtight container and add marinade ingredients.
Cover and refrigerate 10 hours or overnight. Remove beef from marinade
and let vegetables soak for 1/2 hour. Thread alternately with meat on
skewers and grill for 10-20 minutes, turning as needed.
CABBAGE & MEATBALLS
1 large onion, diced
1 head green cabbage, cored and diced
1 can (8 ounce) tomato sauce
1 can (28 ounce) peeled tomatoes with their juice
1 cup water
1/4 cup honey
1/4 cup lemon juice
1/3 cup raisins
Meatballs:
1 pound ground beef or veal
1/2 cup raw white rice
1 teaspoon Worcestershire sauce
In a large, heavy pot, combine soup ingredients EXCEPT the raisins.
Bring to a boil over medium-high heat. In a medium-sized bowl, combine
meatball ingredients, stirring them to mix them thoroughly. With wet
hands, roll meat mixture into 1" balls. Add to boiling cabbage soup,
reduce heat to medium-low. Cover pot, and simmer for 2 hours. Remove
cover, add raisins and cook for another 30 minutes in uncovered pot.
Serves 6
STRAIGHT FROM THE SOUTH CREAMED PEAS
4 tablespoons margarine
4 tablespoons. flour
Pinch of salt
1 cup of milk
3 tablespoons honey
2-3 cups cooked green peas
Melt margarine over low heat. Slowly add flour and salt. Mix well. Very
slowly add milk while stirring constantly. Mix thoroughly and add
honey. Mix gently with peas just before serving.
GERMAN SLAW
1 large head cabbage
1 medium size onion
1 cup honey
2 teaspoons sugar
1 teaspoon salt
1 teaspoon mustard seed
1 teaspoon celery seed
1 cup cider vinegar
1/2 cup cooking oil
Grate or chop cabbage and onion. Mix all other ingredients in a pan,
bring mixture to boil and pour over cabbage and onion, stirring until
completely mixed. Place in plastic bowl with tight lid and refrigerate
for at least 12 hours before serving.
HONEY POTATO BISCUITS
1 cup mashed potatoes
1 tablespoon butter
1/2 teaspoon baking soda
1 cup buttermilk
1 tablespoon honey
2 teaspoon baking powder
1 tablespoon brown sugar
2 cups flour (plain)
Stir butter into potatoes; dissolve soda in buttermilk and add honey.
Mix baking powder, sugar, mashed potatoes and flour. Mix well and add
milk mixture. Press into pan 3/4 inches deep. Cut into biscuits. Bake
at 400 degrees until golden brown, approximately 20 minutes.
HONEY KRISP
1/3 cup butter
4 cups miniature marshmallows
3 tablespoons honey
7 cups Rice Krispies cereal
1 cup chopped pecans
Melt butter in pan over low heat. Add marshmallows and honey. Stir
constantly Cook until marshmallows are melted and mixture is syrupy.
Turn off heat and stir until the cereal is well coated, Pour into a
buttered pan and spread mixture evenly in pan. Cool. Cut into squares.
HONEY TAFFY
2 1/3 cups Honey
1 2/3 cups water
2 tsp. vanilla flavoring
2 1/3 cups sugar
1/4 teaspoon salt
Mix all ingredients in saucepan and boil until hard ball that cracks.
Pour into buttered pans, thin layers and pull when cool enough to
handle. Try substituting another flavoring, such as almond.
HONEY VANILLA ICE CREAM
3 eggs, well beaten
2 cups milk
1/2 cup honey
1/4 teaspoon salt
2 cups half-and-half
1 Tablespoon Vanilla
Beat eggs and milk together in large saucepan. Stir in honey and salt.
Cook and stir over low heat about 10 minutes or until thickened. Cool.
Stir in half-and-half and vanilla. Refrigerate until cold. Freeze in
ice cream maker according to manufacturer's directions.
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HONEY
THAI CHICKEN
4 chicken breasts, skinless, boneless
3 garlic cloves, minced
2 tablespoons liquid honey
2 tablespoons soy sauce
2 teaspoons chili paste
Place breasts in single layer in shallow dish. Score each a few times
on meaty side. Combine garlic, honey, soy sauce and chili paste; spread
over chicken. Cover and refrigerate for at least 6 hours or up to 12
hours. Place chicken breasts on baking sheet; Bake in 375 degs. Oven,
turning once and basting occasionally with juices, for 30-40 minutes or
until no longer pink in center.
Per serving: about 170 calories, 28 g Protein, 2 g fat, 10 g
carbohydrate
HONEY GLAZED BABY CARROTS
1 tablespoon unsalted butter
2 tablespoons minced onions
4 cups baby carrots
1 cup nonfat chicken or vegetable broth
2 1/2 tablespoons honey
1/4 tablespoon nutmeg
1 tablespoon chopped parsley
Salt - optional
Pepper to taste
Melt butter in a large saucepan over medium heat. Add onions. Cook for
2 minutes. Stir in carrots and broth and bring to a boil. Reduce heat
to low and cook, covered, for 15 minutes or until carrots are just
tender. Raise heat to medium high, then add honey, nutmeg, parsley,
salt (if using) and pepper. Stir until the sauce becomes syrupy.
Per serving 69 calories, 1.7g total fat; 0.4g mono fat; 0.1g poly fat;
1 g sat fat; 4 mg cholesterol; 84 mg sodium.
HONEY DINNER ROLLS
1 cup warm water
1 tablespoon active dry yeast
1/4 cup honey
3 cups whole wheat flour
1/4 cup nonfat dry milk
1 egg
2 tablespoons unsalted butter, melted
1 teaspoon salt
Dissolve yeast in warm water. Set aside 5-10 minutes. Slowly add honey
and 1 cup of flour. Beat well for 3 minutes with an electric mixer.
Beat in milk, egg, butter and salt. Turn out onto a floured counter and
knead in enough flour to form a soft, unsticky dough. Knead for 10
minutes or until smooth and elastic. Form into a ball. Lightly coat a
large bowl with oil. Add dough and turn the ball to coat with oil.
Cover and set aside in a warm place. Allow dough to rise for an hour or
until doubled in size. Lightly oil a baking sheet. Punch down the dough
and divide into 10 pieces. Shape each piece into a roll and place on
baking sheet. Cover and let rise for 45-60 minutes or until about
doubled. Preheat oven to 375 degs. Bake rolls 20 to 30 minutes or until
lightly brown. Remove from sheet and cool on a wire rack.
Per roll: 187 calories; 3.7g total fat; 1g mono fat; 0.4g poly fat; 1.8
mono fat; 0.4g poly fat; 1.8g sat fat; 28 mg cholesterol; 231mg sodium.
HONEY CRUSTED CHICKEN
8 saltine crackers, each about 2 inches square
1 teaspoon paprika
2 boneless, skinless chicken breasts, each 4 ounces
4 teaspoons honey
Preheat the oven to 375 F. Lightly coat a baking dish with cooking
spray. Crush the crackers on a cutting board, using the back of a
knife. Place crackers in a small bowl and add paprika. Stir to mix
well. In a separate bowl, add the chicken and honey. Toss to coat
evenly. Add the cracker mixture. Mix and press the chicken into the
cracker mixture until it's evenly coated on both sides. Place the
chicken in the prepared baking dish. Bake until lightly browned and
cooked through, about 20 to 25 minutes. Serve immediately.
Exchange Data: Grains 1 Meat 4 Sweets 1/2
Nutrient Analysis:Serving size 1 chicken breast, Calories 224,
Carbohydrate 21 g, Cholesterol 66 mg, Fiber 1 g, Mono fat 1 g,
Saturated fat 1 g, Total Fat 3 g, Potassium 338 mg, Protein 27 g,
Calcium 30 mg, Sodium 231 mg
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HONEY-DIJON
PORK TENDERLOIN
4 1/2 lb pork tenderloin
1/2 cup garlic cloves, chopped , crushed
1 cup honey
2 cup soy sauce
3 cup Dijon mustard
Cut tenderloin lengthwise into slices 1/6-inch thick; then cut into
strips about 5x1-inch. In large bowl stir together soy sauce, mustard,
honey, and garlic. Remove and reserve 3 cups for dipping sauce (cover
and refrigerate). Place pork in large, self-sealing bag; pour remaining
marinade over. Marinate in refrigerator 1-3 hours. Thread pork strips
onto skewers and grill for 4-6 minutes, turning to brown evenly. Serve
with reserved dipping sauce.
Calories 154.3, Total Carbs 0g, Dietary Fiber 0g, Sugars 0g, Total Fat
4.5g, Saturated Fat 1.5, Unsaturated Fat 3g, Potassium 461.7mg, Protein
26.6g, Sodium 66.9mg,
Dietary Exchanges
3 Meat, 1 Other Carbohydrate, 1/4 Vegetable
Note: Marinade and dipping sauce not included in figures.
ORANGE-HONEY BERRY
4 cups fruit of choice
Garnish:
1 fresh mint leaves or
1 thin strips orange rind or
1 tablespoon toasted sliced/slivered almonds
Sauce:
1 cup low-fat plain yogurt
1 teaspoon grated orange rind
1 tablespoon orange juice
2 tablespoons liquid honey
1/2 teaspoon vanilla or almond extract
Mix sauce ingredients in a bowl. Wash berries & hull. Slice if
fruit pieces are large. Either mix fruit with sauce, cover and
refrigerate for 1 hour, or at serving time spoon fruit into individual
bowls or stemmed glasses and pour sauce over. Garnish each serving.
1/4 recipe = 126 calories, 2 fruit + 1/2 milk choice 3 grams fat, 4 mg
cholesterol, 43 mg sodium, 5 grams protein, 24 grams carbohydrate
HONEY-MUSTARD LAMB CHOPS
2 tablespoons honey
2 tablespoons fresh lemon juice
2 tablespoons minced fresh rosemary
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon onion powder
1/2 teaspoon dry mustard
6 lamb chops - (5 oz ea), trimmed of fat
6 fresh mint sprigs
Combine all ingredients except the lamb chops and mint in a small bowl
and microwave for 1 minute. Brush the mixture on the chops and broil or
grill, turning frequently, according to the following guidelines: 12
minutes for rare, 15 minutes for medium, and 18 minutes for well done.
Garnish with mint and serve. This recipe yields 6 servings. Serving
size: 2 to 3 ounces.
Exchanges Per Serving: 2 Lean Meat, 1/2 Carbohydrate.
Nutrition Facts: Calories 139; Calories from Fat 54; Total Fat 6g;
Saturated Fat 2g; Cholesterol 52mg; Sodium 45mg; Carbohydrate 5g;
Dietary Fiber 0g; Sugars 5g; Protein 16g.
Source: American Diabetes Association
HONEY ALMOND CUSTARD
Vegetable oil spray
2 cups fat-free milk
Egg substitute equivalent to 3 eggs
1/4 cup honey
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
Preheat oven to 350 degrees F. Spray six, 6-ounce ovenproof custard
cups with vegetable oil spray. Heat milk in a small saucepan over
medium-high heat until very hot but not boiling, stirring constantly.
Remove from heat. In a medium bowl, gently whisk together remaining
ingredients, then gently whisk in milk (don't create foam). Pour
mixture into custard cups. Place cups in large baking pan and pour hot
tap water into pan to a depth of 1 inch. Bake, uncovered, for 30 to 40
minutes, or until knife, inserted halfway between cup and center of
custard comes out clean (center won't be firm).
Nutritional Information: Calories: 103, Protein: 7 g, Fat: 1 g,
Carbohydrates: 16 g,
Exchanges: 1 Nonfat Milk; 1/2 Bread/Starch
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HONEY-SESAME
CHICKEN THIGHS
1/3 cup honey
1 teaspoon sesame seeds
1/3 teaspoon ground ginger
1/3 teaspoon ground cinnamon
1/3 teaspoon ground cumin
1/3 teaspoon paprika
Dash cayenne pepper
1 tablespoon fresh lime juice
1 tablespoon olive oil
Salt and pepper
4 boneless chicken thighs
In a large bowl, combine the honey, sesame seeds, ginger, cinnamon,
cumin, paprika, cayenne, lime juice, and olive oil. Season to taste
with salt and pepper. Pour over the chicken thighs and marinate,
covered, overnight in the refrigerator. When ready to cook, remove the
chicken from the marinade and grill about 6 to 8 minutes on each side,
being careful not to let the flames flare up. If broiling, place on a
greased baking sheet and cook 5 inches from the heat.
Yield: 2 servings
ORANGE WAFFLES WITH HONEY-ORANGE SYRUP
2 cup Bisquick
1 1/3 cup milk
2 tablespoons vegetable oil, or shortening melted
1 tablespoon orange peel, grated
1 egg
3/4 cup nuts, finely chopped
Beat baking mix, milk, oil, orange peel, and egg with hand beater until
smooth. Stir in nuts. Pour batter from cup or pitcher onto center of
hot waffle iron. Bake until steaming stops. Remove waffle carefully.
Serve with Honey-Orange Syrup.
Yield - Three 9" waffles.
Honey Orange Syrup
1 cup honey
3 tablespoons orange juice
3 tablespoons butter, or margarine
Heat honey, juice, and butter just until warm.
HONEYDEW WITH HONEY-LIME DRESSING
1/4 cup honey
1 tablespoon lime juice
1 large honeydew melon, cut in wedges
1/2 cup blueberries
2 slices lime -- halved
In small bowl, blend honey with lime juice. To serve, fill melon wedges
with berries and drizzle with honey. Garnish with lime slices.
HONEY PEANUT BUTTER SANDWICH
½ cup creamy peanut butter
¼ cup honey
4 slices potato bread
12 potato chips
1 banana, peeled and thinly sliced
In medium bowl, combine peanut butter and honey. Spread equal amounts
of this mixture onto one side of each slice of bread. Top half of the
bread slices with 3-4 potato chips, press them lightly into the peanut
butter mixture to adhere. Top the other half of the bread slices evenly
with banana slices, press them lightly into the peanut butter to
adhere. For each sandwich, press together one potato chip-covered slice
with one banana-covered slice.
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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