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| | From: Genie· (Original Message) | Sent: 8/2/2008 1:12 AM |
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| | From: Genie· | Sent: 8/2/2008 1:13 AM |
CRANBERRY GLAZE FOR TURKEY - Genie 1 cup of whole or jellied cranberry sauce 2 teaspoons of grated orange rind 2 tablespoons of brown sugar ½ teaspoon of ginger 2 tablespoons of Worcestershire sauce ¼ cup of water Blend all ingredients in small pan. Bring to a boil, stirring constantly. Spoon over roasted or baked poultry during last 20-30 minutes of cooking. |
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| 0 recommendations | Message 4 of 15 in Discussion |
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| | From: Genie· | Sent: 8/2/2008 1:22 AM |
GLAZE FOR HAM 1 cup brown sugar 1 tbsp. corn starch 1 tsp. salt 18 & 1/2 oz. can crushed pineapple Put into small saucepan the first 3 ingredients and stir in crushed pineapple, 2 tbsps. lemon juice, 1 tbsp. prepared mustard. Stir constantly over medium heat, until mixture thickens and boils for about 1 minute. Put on ham about 30 minutes before ham is done. | |
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| | From: Genie· | Sent: 8/5/2008 5:42 PM |
Apricot Honey GlazeUse this glaze for spareribs or ham. - 1/2 cup apricot preserves
- 1/2 cup honey
- 3 tablespoons lemon juice
- 1/4 teaspoon allspice
- 1 tablespoon cornstarch
Combine all ingredients in a small saucepan. Cook over medium heat, stirring constantly, until thickened and clear. Makes about 1 cup of glaze. Baste spareribs during the last half hour of cooking or grilling. Baste ham several times over the last hour of roasting. | |
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| | From: Genie· | Sent: 8/5/2008 5:43 PM |
Apricot and Habanero Glaze | 1 habanero pepper -- dried 1/2 teaspoon salt 1 tablespoon butter -- (optional) 1 1/2 tablespoons dark brown sugar 12 whole golden raisins -- chopped 3 tablespoons apricot preserves 1 teaspoon white wine vinegar In a good-sized skillet heat about a half-cup water over medium heat until it begins steaming. Carefully cut small slices from the dried habanero and finely chop those to accumulate about 1/2 tsp. or so of flakes, adjusting to your taste and heat tolerance. (You might want to wear rubber gloves when touching the pepper; at least be careful and don't touch your eyes until your hands have been thoroughly washed.) Add the pepper flakes with the salt and butter to the water and allow the flakes to soften and the butter to melt. Add the brown sugar (stir to dissolve) and raisins. When the water is simmering, add the apricot preserves. Cut up any large pieces of apricot in the pan, and make sure all the gelatinous matter is dissolved. Add the vinegar a little at a time, being careful not to make the mixture at all sour; the vinegar should just brighten up the taste. Allow the glaze to simmer. As it thickens, water can be added a bit at a time to keep the glaze from scorching; it should be allowed to darken a bit. Coat grilled chops or meat slices with the glaze by simmering the meats with the glaze for a couple minutes on each side. Spread a teaspoon or so on each serving plate and arrange meats on top. Little mint sprigs and curls of orange peel could be used to give a truly goofy appearance, if you like that kinda thing. NOTES : For grilled meats, paint some of this glaze on both sides of the meat a few minutes before you remove it form the grill. | |
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