70 back glaze Recipes

pork rib racks , preferably baby back ribs (2.5-3.5 lbs each), hoisin sauce, sugar, soy sauce, dry sherry, ginger, peeled and sliced into rounds, garlic cloves, smashed, peel from 1 orange, cayenne pepper, cilantro, stems (reserve leaves for glaze), scallions, white parts cut into 1 inch pieces (reserve green parts for garnish), hot red pepper jelly, cider vinegar, minced fresh cilantro leaves, cayenne pepper, minced scallion top

slabs baby back ribs (about 2 lb. each), rib dry rub, rib liquid seasoning, sweet barbecue glaze

this is the most logical progression to make this cake., prepare all pans and equipment. 1) line the jelly roll pan. 2) have the 8 springform pan ready. 3)have the cake circle ready or cut 1 out of heavy cardboard and cover in foil., make coffee rum syrup . 1)give the syrup time to cool completely before adding rum and vanilla., make chocolate almond shortbread . 1) allow the shortbread to cool completely., make cocoa sponge cake . 1) cake cools quickly. 2) fresh cake is easier to roll., make ganache filling . 1)by the time this is cool enough to use, the cake should be cool., make coffee rum buttercream ., make glaze . 1) do not make the glaze until the second layer of buttercream has been added and cake is back in the refrigerator., cocoa sponge cake, eggs, sugar, canola oil, vanilla, cocoa powder, ganache filling, dark chocolate, chopped, heavy cream, vanilla, chocolate almond shortbread, sliced almonds, powdered sugar, all-purpose flour, cocoa powder, butter, chilled 1/2 cubes, salt, vanilla, almond extract, coffee rum syrup, water, sugar, instant coffee, dark rum, vanilla, coffee rum buttercream, dark rum, instant coffee powder, vanilla, light brown sugar, water, butter, softened, egg whites, glaze, dark chocolate, chopped, heavy cream, corn syrup, dark rum, vanilla

pork back ribs, olive oil, jamaican jerk rub, hickory chips, raspberry glaze

boneless country ham, honey , for glazing ham, thyme, chopped fine, stalks celery, fennel seed, coriander seed, peppercorn, red pepper flakes, pure california sweet chili powder (if your chili powder is spicy and hot, cut back on the amount, california chiles are almost sweet, n), kosher salt, ground cinnamon

olive oil, beef back ribs or short ribs, beef stock or canned beef broth, tomato paste, bay leaves, chopped carrots (about 2 medium), chopped onion, chopped zucchini (about 2 medium), coarsely chopped mushrooms (about 6 oz), chopped tomatoes (about 2 medium), all purpose flour, butter, room temperature, beef tenderloin steaks, trimmed , cut into 1/2-inch pieces, frozen puff pastry (2 sheets), thawed, egg, beaten (for glaze)

diced ripe pineapple, garlic cloves, minced, dried red chiles, seeded and finely chopped, minced fresh ginger, two 1 1/2-lb racks of pork baby back ribs, salt and freshly ground pepper