I'll Share My Recipe if You Share Yours Fri Oct 7

14 years ago

Orange Glazed Salmon (our local paper)

This recipe tastes like you spent hours in the kitchen, yet it's ready in under 20 minutes.

1/2 cup 100% pure pulp-free orange juice

1/4 cup lightly packed brown sugar

1 clove garlic, minced

4 boneless salmon fillets, about 5 oz each

3/4 tsp salt and pepper

1 1/2 tbsp hot sauce

1 green onion, thinly sliced

Place oven rack in centre of oven. Preheat broiler to high.

In a small skillet over medium-high heat, stir together orange juice, brown sugar and garlic. Bring to a boil and cook until thickened and glossy, 4-5 minutes. Cool to room temperature and stir in hot sauce.

Arrange fish on broiler pan or on a rack over a rimmed baking sheet. Sprinkle with salt and pepper. Brush liberally with some of the sauce. Broil, basting twice with sauce, until fish flakes easily with a fork, 8-10 minutes. Garnish with green onions.

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Comments (2)

Marilyn Sue
14 years ago
Pineapple Date Loaf

1/4 cup butter -- softened
1/2 cup sugar
1 large egg
1/4 teaspoon lemon extract
8 ounces crushed pineapple
1/4 cup pecans -- chopped
2 1/2 cups sifted all-purpose flour -- 11 ounces
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup dates -- finely chopped
1/4 cup water
1/4 cup maraschino cherries -- chopped, well drained
(Prepare nuts and fruit. Drain the pineapple, saving the liquid.)
Cream butter and sugar; add egg and lemon extract. Add drained pineapple and nuts to creamed mixture.
Sift dry ingredients together. Add dates and mix well, separating date pieces with your fingers. Stir dry ingredients into creamed mixture alternately with reserved pineapple juice mixed with 1/4 cup water. Fold in chopped maraschino cherries.
Pour into a greased 9 x 5 x 3" loaf pan.
Bake in preheated oven 375 about 55 minutes. Cool in pan 10 minutes. Remove from pan and cool completely.
One 9 x 5" loaf About 16 slices

Some quick bread hints:

* Only grease the pan 1" up the sides; this prevents hard shoulders.
* Use parchment as shown, (grease this on the bottom and 1" up the sides too), for easy removal.
* When adding flour and liquid alternately, stir in by hand, 1/3 of the flour, 1/2 of the liquid, 1/3 of the flour, then remaining liquid, then flour.
* Don't overstir, to prevent tunnels.
* Check your loaf with a toothpick 10 minutes before the specified time, pick should come out with only a few crumbs when done. If not ready, check in 5 minute increments. This prevents overbaking and a dry loaf.
* Freeze slices in plastic zip bags, they thaw quickly.

From Homemade Bread by the Food Editors of Farm Journal

Sue
luckygardnr
14 years ago
Honey Mustard Chicken and Apples
Recipe Courtesy of Food Network Magazine

Ingredients

8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large onion, cut into large chunks
2 cooking apples (such as Cortland), cut into chunks
1 cup low-sodium chicken broth
2 to 3 tablespoons honey mustard
1 1/2 teaspoons unsalted butter, softened
1 tablespoon all-purpose flour
1 to 2 tablespoons roughly chopped fresh parsley

Directions

Preheat the oven to 450 degrees F. Season the chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.

Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.

Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates.

Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes.

Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.
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I'll Share My Recipe if You Share Yours Fri Oct 7

Comments (2)

Marilyn Sue

luckygardnr

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