397635 port napoleons oil honey cream Recipes

oil, honey, dijon mustard, garlic, minced, cayenne pepper, coriander, fresh lemon juice, salt, salmon steaks or 2 (6 oz) salmon fillets, dill sprigs, for garnish

oil, honey, egg, vanilla, sugar, flour, cinnamon, chopped pecans (optional), salt (a little less than an 1/8 of a tsp), baking soda, sugar, vanilla, milk, butter, melted

pine nuts, olive oil, honey, olive oil, onion, minced, garlic cloves, minced, butter, flour, salt, black pepper, ground nutmeg, milk, cream cheese, cubed, frozen chopped spinach, thawed and drained, asiago cheese, grated

milk, warmed to about 110 degrees, active dry yeast, honey, egg, buttermilk, honey, salt, all-purpose flour, butter, ground cinnamon, brown sugar, dark karo syrup or 2 tbsp light karo syrup, honey, cream cheese, powdered sugar, buttermilk

all-purpose flour, yellow cornmeal, white sugar, baking powder, heavy cream, vegetable oil, honey, eggs, lightly beaten

sour cream, frozen (thawed) orange juice concentrate, green onion, chopped, sesame oil, honey, salt, ground black pepper

all-purpose flour, yellow cornmeal, sugar, baking powder, salt, eggs, heavy cream, vegetable oil, honey

all-purpose flour, yellow cornmeal, sugar, baking powder, salt, whipping cream, vegetable oil, honey, eggs, slightly beaten

boneless skinless chicken breasts, oil, condensed cream of chicken soup, water, dijon mustard, honey

all purpose flour, yellow cornmeal, baking powder, salt, sugar, eggs-lightly beaten, whipping cream, vegetable oil, honey, butter-melted

honey, chopped fresh oregano, lemon juice, salt, pepper, cornish hen, skinned, fresh oregano, lemon wedge, vegetable cooking spray, vegetable oil, honey (optional), lemon slices (optional), fresh oregano sprigs (optional)

oil, honey, warm water (110 degrees - 115 degrees f), active dry yeast, zoom quick hot cereal, whole wheat flour, salt, all-purpose flour

dry red wine, ruby port, water, sugar, honey, five 3-inch strips of orange zest, removed with a vegetable peeler, firm-ripe pears , preferably anjou or bartlett (about 3 lb), lemon curd mousse as an accompaniment

fresh figs, olive oil, honey, cold butter, cut into 12 pieces, water, vanilla ice cream

ground almonds, raw, ground dried unsweetened coconut, melted butter, honey, cream cheese, honey, heavy cream, vanilla, envolope unflavored geletin, water

dried mint, dried sage, dried rosemary, water, boiling, beeswax, lanolin, wheat germ oil, honey

all-purpose flour, baking powder, salt, coarsely chopped walnuts, chopped crystallized ginger, pitted dates , snipped into tiny pieces, eggs, honey, cream cheese, softened, honey, chopped walnuts