HoneyBaked Ham Glaze Recipe

I found this recipe in my hunt for a glaze for my Christmas ham. (Recipezaar)

Ingredients

• 1 cooked ham shank, half, bone in (pre-sliced)
• 1 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon paprika
• 1 dash ground ginger
• 1 dash ground allspice

Directions

1. If you couldn't find a pre-sliced ham, then slice it yourself. Use a very sharp knife to cut the ham into very thin slices around the bone. Do not cut all the way down to the bone or the meat may not hold together properly as it is being glassed. You want the slices to be quite thin, but not so thin that they fall apart or off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.
2. Mix the remaining ingredients together in a small bowl.
3. Lay down a couple sheets of wax paper onto a flat surface. Pour the sugar mixture onto wax paper and spread it around evenly.
4. Pick up the ham and roll it over the sugar mixture so it is well coated. Do Not coat the flat end of the ham, just the outer, pre-sliced surface.
5. Turn ham onto its flat end on a plate. Use a blow torch with a medium size flame to carmelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the plate so you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well glazed. ( Don't expect to use all the sugar mixture) Serve the ham cold or reheated, just like the real thing!

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Here's A Chili's Secret Recipe!

Chili's Southwest Chicken Chili

1/4 C. vegetable oil
1/2 C. diced onions
11/3 C. diced green bell pepper
2 T. diced seeded jalapeño pepper
3 T. fresh minced garlic
4 1/2 C. water
8 tsp. chicken base
2 tsp. lime juice
2 T. sugar
3 T. cornstarch
3 T. ground cumin
2 1/2 T. ground chili powder
4 tsp. ground paprika
4 tsp. dried basil
2 tsp. freshly minced cilantro
11/2 tsp. ground red pepper
1/2 tsp. ground oregano
1/2 C. crushed canned tomatillos (see note)
1 (4 oz.) can diced green chiles, drained
2 (15 oz.) cans navy beans or small white beans, drained
1 (15 oz.) can dark red kidney beans, drained
3 lb. diced cooked chicken breast
Shredded cheese and sour cream for garnish (optional)
Tortilla chips

In 5-quart or larger pot, heat oil over medium heat.

Add onions and sauté along with bell pepper, jalapeño and garlic.
Cook until vegetables are tender.

In another container, combine water, chicken base, lime juice,
sugar, cornstarch and seasonings. Add to vegetable mixture. Add
tomatillos and diced green chiles to pot; bring to boil.

Add beans and chicken; simmer 10 minutes.

Serve topped with cheese and sour cream if desired, with tortilla
chips on the side.

Yields about 4 quarts.

Source: Brian Kolodziej, vice president of culinary operations at
Chili's Grill & Bar's main office in Dallas, Texas

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Hardee's Peach Cobbler Recipe

Hardee's Peach Cobbler

1 large can peach pie filling
1 frozen pie crust, thawed
1/4 cup (1/2 stick) butter, cut into pats - thin slices
Cinnamon
Sugar

Preheat oven to 375 degrees F.

Spread the pie filling into a square baking pan. Put the slices of
butter on top of the pie filling, placing them as evenly as
possible.

Carefully remove the pie crust from the pan it is in, and place it
carefully on top of the pie filling and butter. You will need to
cut off the edges that hang over and make them fit on the square
pan. Sprinkle liberally with cinnamon and sugar. Bake for about 20
to 25 minutes, until pie crust is lightly browned.

Serve with a scoop of vanilla ice cream.

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Martha Stewart's Pumpkin Pie

Here is a "delightful" recipe as Martha Stewart would say for Pumpkin Pie!


Martha Stewart's Pumpkin Pie

1 cup packed light brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups fresh Pumpkin Puree or canned
3 large eggs, lightly beaten, plus
1 egg for glaze
1 1/2 cups evaporated milk
1 tablespoon heavy cream

Preheat oven to 425 degrees F. Line a baking sheet with parchment
paper; set aside. In a large bowl, combine sugar, cornstarch, salt,
ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add
evaporated milk, and combine. Set aside.

Between two pieces of plastic wrap, roll pate brisee into a 12-inch
circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly
along edge, leaving about a 1/2-inch overhang. Pinch to form a
decorative edge. If the dough begins to soften, chill for 15
minutes.

Make the glaze: Beat the remaining egg, and combine with heavy
cream. Brush glaze very lightly on edges of pie shell. Fill pie
shell with pumpkin mixture. Transfer to prepared baking sheet.
Bake for 10 minutes. Reduce heat to 350 degrees F, and continue
baking for 30 minutes more. Cool on a wire rack.

Yield: 8 servings

Tip:
For the best flavor, use a sugar pumpkin to make a homemade Pumpkin
Puree. This variety of pumpkin, also known as 'New England Pie' and
'Sugar Pie,' weighs from five to eight pounds and is known for its
sweet, fine-grained flesh.

Source: Martha Stewart

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Recipe From Thunder Jackson's

The 5 Star Recipe Collection can help you save money on your monthly expenses. Eat home, instead of out! Guaranteed you will save at least half the money, when you are considering gas, the restaurant bill, and the tip!

I love chicken, and I love spinach. I found this recipe in the 5 Star Recipe Collection. I think you will enjoy it too!

Spinach and Garlicky Chicken from Thunder Jackson's (NY)

Ingredients:

2 (5-ounce) pieces boneless, skinless chicken breast
4 tablespoons Dijon mustard
1 teaspoon garlic powder
4 tablespoons seasoned bread crumbs
4 tablespoons plus 2 teaspoons olive oil
1 (10-ounce) package frozen spinach, drained and thawed
6 cloves chopped garlic
Salt and pepper to taste
2 cups lima beans, cooked and drained
1/2 cup chicken broth
2 teaspoons butter
1 lemon, quartered

Method:

Preheat oven to 375 degrees. Brush the chicken breast with Dijon
mustard on both sides. Sprinkle with garlic powder and dip into
bread crumbs, creating a crust. Drizzle with the 4 tablespoons
olive oil.

Bake chicken for 15 minutes or until done, turning once halfway
through. Meanwhile, heat the 2 teaspoons olive oil in a pan over
medium heat. Add spinach and garlic and sauté until hot, seasoning
with salt and pepper. Add lima beans, chicken broth and butter and
stir to combine. Bring to a simmer. Add salt and pepper if
necessary.

Place the spinach and broth mixture into a bowl and top with the
chicken. Top with a squeeze of lemon. Serve immediately.

Source: NY Daily News

Serves 2

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Skirt Steak With Chimichurri Sauce

The economy is going to hell in a hand basket, so we have to do everything we can these days to save money. A great way to do that is to make your favorite restaurant recipes at home! Here is another scrumptious dish from the 5 Star Recipe Collection!

Skirt Steak with Chimichurri Sauce from the Hudson River Cafe (NY)

Ingredients:

For marinade:
1 cup vegetable oil
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon fresh chopped garlic
4 tablespoons pureed, canned chipotle chiles

For steak:
2 pounds skirt steak
For chimichurri sauce:
3 cloves garlic, chopped
1 small onion, chopped
3/4 cup olive oil
Juice of 2 lemons
1 teaspoon chopped fresh parsley, no stems
1 teaspoon chopped fresh cilantro, no stems
Pinch of red pepper flakes
Salt and pepper to taste

Method:
Combine all marinade ingredients in large shallow bowl. Place meat
in marinade for 15 minutes. Prepare sauce by combining all
ingredients in a medium bowl. Heat an oiled, well-seasoned grill
over high heat until hot but not smoking. Grill steak, turning
occasionally, for about 2 minutes per side for thin pieces or 4 to
6 minutes per side for thicker pieces (medium-rare).
Portion onto 4 dinner plates. Drizzle with the chimichurri sauce.

Source: NY Daily News

Serves 4

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Simply click >>>> 5 Star Restaurant Recipe Collection

5 Star Secret Restaurant Recipe For Pork

The 5 star recipe collection is a compilation of recipes from 5 star restaurants around the world!
Here is a delicious recipe from the 5 star recipe collection:

Caramel Braised Pork w/ Pineapple and Black Pepper from P*ong (NY)


Ingredients:
2 pounds boneless pork loin
1/2 cup and 2 tablespoons sugar
1 tablespoon lemon juice
2 tablespoons and 2 teaspoons soy sauce
2 tablespoons and 2 teaspoons fish sauce
1/2 cup pineapple, cut into 1/4-inch cubes, with juice
1/4 cup sake or white wine
1 tablespoon coarsely ground black pepper
2 scallions, white part only, with roots
1 scallion, sliced and cut in julienne strips, for garnish
2 one-inch pieces ginger
1 medium sweet potato, peeled and cut into 1/2-inch cubes
Salt to taste

Method:
Preheat oven to 350 degrees. Cut pork into 1/2-inch thick slices.
In an ovenproof pot, mix together sugar, lemon juice, and 2
tablespoons water. Clean sides of the pot to remove residual sugar
with a brush dipped in water.

Cook mixture over high heat until it darkens. Meanwhile, combine
soy sauce, fish sauce, pineapple juice, sake, pepper, white part of
scallion and ginger. Add soy sauce mixture to sugar mixture.

Return sauce to the boil. Taste and add more sugar and salt if
necessary as pineapple is sometimes not as sweet as it should be.
Bring mixture to a boil, turn off heat and place pieces of pork in
the caramel. The caramel should come up at least two thirds of the
way up the pork pieces. If not, change to a smaller pot. Fold the
mixture so that the pineapple is on top of the pork.

Cook for 15 minutes or until pork is tender. Remove pork pieces and
transfer to a plate. Bring the remaining mixture to a boil and
again and cook until thickened. Spoon the sauce with pineapple
chunks on top of the pork and garnish with julienned scallions.

Add black pepper to taste, and serve immediately.

Serves 4
Source - NY Daily News

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