32107 savory stuffed plum glaze Recipes

olive oil, skinless, boneless chicken breast halves, salt and pepper to taste, cornbread, crumbled, cooked bacon, crumbled, minced celery, minced onion, butter, melted, chicken stock, chicken stock, plum jam

chicken broth, giblets and neck from turkey, rinsed and dried, turkey (about 18 lb), orange, halved, paprika , salt and pepper, to taste, cranberry fennel stuffing, unsalted butter, at room temperature, plum glaze (make 1 day ahead), red grapes, for garnish, fresh sage, for garnish

plum preserves, balsamic vinegar, chopped fresh thyme, freshly ground pepper, assorted fresh sausages

plum preserves or preserves of your choice, lime juice, grated lime peel, dijon mustard, grated fresh gingerroot, pepper, bone-in fully cooked ham (5 to 7 lb), king arthur unbleached all-purpose flour, water, divided

shiitake mushrooms (about 1 1/4 lb), stemmed, bulk pork sausage, chinese plum sauce, oriental sesame oil, chopped fresh chives

active dry yeast, warm water (100 to 110 degrees f/40 to 45 degrees cup), white sugar, salt, eggs, beaten, vegetable oil, all-purpose flour , or more if needed, poultry seasoning, dried savory, ground dried sage, dried dill weed (optional), ground black pepper, ground nutmeg (optional)

cornish game hens, crushed red pepper flakes, plum jam, dry onion soup mix, kiwifruit, peeled and sliced, for garnish

chicken parts, salt, vegetable oil, butter, plum jam, catsup, lemon rind, grated, lemon juice, ginger, hot pepper seasoning, anise seed, crushed, dry mustard, cinnamon

roasting chickens, unsalted butter, virgin olive oil, minced shallot, chopped fresh parsley, chopped fresh savory, salt, ground pepper, salt , for sprinkling on the chickens, butter or vegetable oil, for the roasting pan

red plum jam, dry white wine or 1/2 cup apple juice, chpped fresh rosemary, brown sugar, salt, pork tenderloin

plum jam (preferably damson plum) or red currant jelly (6 oz), chinese five-spice powder, whole black peppercorns, water, salt, turkey (preferably kosher), any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets (excluding liver) reserved for making stock, spinach , bacon, and cashew stuffing (see stuffed onions ), unsalted butter, melted, pan juices from roast turkey, turkey giblet stock, dry red wine, plum jam (preferably damson plum) or red currant jelly (3 oz), all-purpose flour

boneless pork loin chops, 1 1/2-inch thick with a pocket for stuffing, kosher salt, fresh ground black pepper, olive oil, salted butter , plus, salted butter, divided, celery, diced, sweet onion, diced, garlic cloves, minced, pancetta , slivered (you can use thin bacon in a pinch), chicken stock, day-old white bread, cubed, oyster crackers, dried savory, ground sage, ground ginger, dried thyme, dried parsley, fresh ground black pepper, apple juice

chinese plum sauce, sake, grated fresh ginger, leek, white and light green parts only, cleaned and finely chopped, pear, peeled, cored, and chopped (comice or anjou), salt, fresh ground black pepper, boneless tied turkey breast, chinese plum sauce, chopped fresh parsley

plum jam, cornstarch, five-spice powder, ground red pepper, soy sauce, vinegar

plum preserves, orange juice, lime juice, yellow mustard, honey, minced fresh ginger, red pepper flakes, smoked fully cooked bone-in ham, pineapple, for garnish, kiwi, for garnish, green onion, for garnish, sesame seeds, for garnish

vegetable oil, head bok choy, stems sliced thin, greens chopped, ginger, grated, chili-garlic sauce, salt and pepper, plum sauce, soy sauce, rice vinegar, boneless skinless chicken breasts , cut crosswise into 1/4 inch slices, scallions, sliced thin

fresh or thawed frozen ducklings, quartered (about 4-5 lb each), garlic salt, butter, onion, chopped, purple plums, light brown sugar, chili sauce, soy sauce, lemon juice, ground ginger, prepared mustard, worcestershire sauce