71483 honey glazed stuffed duck cherry confit Recipes

honey, margarine, curry powder, dry mustard, potatoes, sliced, chicken, cut up or 1 chicken drumstick

honey, orange , juice of, garlic clove, grated, smoked paprika, olive oil

honey, fresh orange juice, fresh lemon juice, hoisin sauce, dijon mustard, salt, pepper, salmon fillets (about 1 inch thick )

honey, prepared mustard, onion salt, pepper, lamb loin chops (1 inch thick and 3 oz each)

honey, soy sauce, dijon mustard, racks of lamb, salt and pepper, garlic powder, butter, onion, chopped, chopped fresh garlic, carrot, peeled chopped, canned beef broth, merlot (or use a dry red wine), low sodium chicken broth, tomato paste, chopped fresh rosemary, black pepper (optional or to taste), soft butter, flour

honey, ketchup, cider vinegar, prepared horseradish, minced garlic, crushed red pepper flakes, salmon, drained, plain breadcrumbs, chopped onion, chopped green bell pepper, egg whites, hamburger buns, toasted, oil, for grill

honey, orange juice, pre-packaged cooked ham, fresh pineapple, skinned, cored and cut into 1/2-inch cubes, non-alcoholic apple cider brandy (i use real brandy), red onion, chopped, cinnamon stick, crushed red pepper flakes (or more to your taste )

honey, worcestershire sauce, cornstarch, cinnamon, pork (chops , loin, etc.)

honey, juice of 2 limes (depending on how juicy the limes are), ground cinnamon, pineapple, cut into 3/4-inch thick rings, core removed, vanilla ice cream

honey, dry white wine, lemon juice, soy sauce, chopped green onions, minced fresh ginger, garlic cloves, minced, salt, pepper, thick) boneless pork loin chops

honey, red wine vinegar, dry mustard, four 1-inch thick pork loin chops, preferably boneless , trimmed of excess fat, vegetable oil, salt and freshly ground pepper

duck breasts, champagne vinegar, butter, melted, olive oil, salt and freshly ground black pepper, diced dried cherries, champagne, goat cheese (recommended : bucheron), diced toasted walnuts, turbinado sugar

duck breasts , recipe follows, duck leg confit , recipe follows, foie gras , recipe follows, horseradish parsnip puree , recipe follows, huckleberry brandy sauce , recipe follows, parsnip strips and parsley sprigs for garnish

duck leg confit (about 1/2 lb) if desired, a 1 1/2-lb celery root (sometimes called celeriac), shallots (about 6 large), celery ribs, unsalted butter, water, fresh lemon juice , or to taste, chilled heavy cream if desired, or to taste