Recipe: Recipes Using Honey: Main Dishes (16)

9-12-99 Recipes Using Honey: Main Dishes

desserts,.MA (09:30:40) : Oriental Drumsticks

24 chicken wings
1/4 c soy sauce
1/4 c dry sherry
2 T cooking oil
1 T honey
1/2 tsp. onion powder
1/2 tsp. five spice powder

Combine all ingredients and pour over chicken. Cover and marinate in refrigerator several hours.
Drain chicken, reserving marinade. Place chicken in 9x13 pan. Bake 350, 20-25 minutes, basting with reserved marinade.

Debbie.D.,.AL (09:09:35) : LIME MARINATED SPARERIBS

4-5 lb. pork spareribs
6 whole cloves
1 large onion

MARINADE AND DIPPING SAUCE
1 cup lime juice
1/2 cup firmly packed light brown sugar
1 T. ground ginger
1 tsp. ground coriander
1 tsp. crushed red pepper flakes (optional) I leave these OUT!
3 T. soy sauce
1/4 cup honey
3 large cloves garlic, minced
1/4 cup vegetable oil

- Place ribs in 5-quart Dutch oven. Insert cloves in onion. Place in pan with ribs, 1 t. salt, and enough water to cover. Bring to boiling. Simmer, uncovered, 45 minutes. Prepare marinade. In small bowl, whisk lime juice with 1/4 cup vegetable oil and remaining ingredients until well blended. Measure and reserve 3/4 cup for dipping sauce; refrigerate.
- Transfer ribs to shallow baking dish; pour remaining marinade over ribs. Cover and refrigerate 12-24 hours, turning occasionally. Preheat oven to 350 degrees. Drain off and reserve marinade. Cook ribs, uncovered, in roasting pan, 45 minutes, basting occasionally with reserved marinade. Cut ribs into serving portions. Place on heated platter. In small saucepan, heat reserved 3/4 cup dipping sauce until hot. Serve with ribs. Makes 4 servings.

eggy/oz (07:50:33) : Honey Mustard Chicken (not tried but I think it's good so it's in my collection somewhere...)
4 servings

1 can Pineapple slices in juice
4 Chicken breast halves, boneless, skinned
2 tsp. Vegetable oil
2 Garlic cloves, large, pressed
1 tsp. Thyme, crumbled
1 tbsp. Cornstarch
1/4 cup Honey
1/4 cup Dijon mustard

- Drain pineapple; reserve juice. Sprinkle chicken with salt and pepper to taste. Rub with garlic and thyme. Brown in hot oil in nonstick skillet. Combine 2 tablespoons reserved juice with cornstarch.
- Combine honey and mustard; stir into skillet with remaining juice. Spoon sauce over chicken. Cover and simmer 15 minutes. Stir cornstarch mixture into pan juices. Add pineapple. Cook, stirring, until sauce boils and thickens.

eggy/oz (07:41:17) : we made this during the gas crisis last year. We cooked everything in the microwave. )
CHUNKY FISH WITH MUSTARD HONEY SAUCE (700 watts)
Source:-A.W.W.Microwave Cookbook 2

750g white fish fillets
15g butter
2 tbsp. dry white wine
2 tsp. seeded mustard
1/2 tsp. French mustard
2 tsp. honey
60g butter, extra
1/2 tsp. cornflour
1 tsp. water
3 spring onions, chopped

Cut fish into bite-sized pieces. Melt butter in a large shallow dish on HIGH for 15 seconds, add fish, cover, cook on HIGH about 4 minutes or until fish is just tender; stir occasionally during cooking; drain. Combine wine, mustards and honey in a small bowl, cook on HIGH for 1 minute, whisk in the extra butter a little at a time. Blend cornflour with the water, stir into mustard mixture with the spring onions. Cook on HIGH for about 1 minute or until sauce boils and thickens; stir halfway through the cooking time. Serve sauce over fish.

eggy/oz (07:35:29) : Honey Lemon Mustard Chicken (This is a great recipe!)

from the author: Honey Lemon Mustard Chicken is one of family favorites that gets eaten up at home with great anticipation. Each time it is a little different as I use a little more or a little less of any one ingredient. *smile* So there is no amount given!

Chicken (any meat parts with or without skin)
Mustard powder
flour
Lemon Juice
Honey
Paprika

Put some lemon juice in a bowl. Dip the chicken into the lemon juice and make sure it is covered completely with the juice. I like to let it soak in the juice for 15 minutes but this is not necessary. Put 3/4 flour part and 1/4 part mustard powder in a bag. After the chicken has been soaked in lemon juice shake it in the bag with the flour and mustard. Put the chicken in a baking pan. I now put a small amount of the lemon juice in the bottom of the pan, enough to cover the bottom. Put a few dashes of Paprika on each chicken piece. Now take the honey and pour it over the chicken. I like a thin firm of honey completely over each piece of chicken.

Put in the oven on a low heat, around 325 degrees and bake for an hour and 15 minutes. I like to serve it over rice as the honey and lemon make a great sauce at the bottom. Make sure you do not cook it on to high a heat as the honey being a sugar will burn and look black on top.

Kelly,WA (01:15:28) : Honey Orange Chicken Legs

4 large Legs, chicken, whole (thigh/drumstick) skinned, fat trimmed
1/2 tsp. Salt
1/4 tsp. Pepper
6 tbsp. Juice, orange
1 1/2 tsp. Honey
1 1/2 tsp. Sauce, Worcestershire
1/2 tsp. Mustard, dry

Preheat oven to 350 F.
Place the chicken in a single layer in a baking pan.
Sprinkle salt and pepper over the chicken. Bake for 25 minutes.
In a small bowl, mix together the orange juice, honey, Worcestershire sauce, and mustard. Spoon this sauce over the chicken.
Bake, basting frequently, for 30 minutes more or until the chicken is brown and fork tender.

Terrytx (01:13:47) :

Hot Honeyed Chicken Breast
Recipe By :posted by Brenda

2 pounds chicken breasts
3 tsp. cumin
1 tsp. oregano
1/2 cup lime juice
6 Tbsp. honey
6 Tbsp. chicken broth
6 Tbsp. olive oil
1 tsp. salt
1 tsp. cayenne pepper*

- In a baking dish, arrange chicken meaty side down. Mix all other ingredients well, pour over chicken. Preheat oven to 375 degrees. Bake 45 minutes.**
- Spray baking pan with cooking spray or line with foil, for easier cleaning.
NOTES : * I only added about 1/2 tsp. cayenne
** Turn after one side is golden brown for even browning on both sides.
Also, next time I will serve this over rice, as there is plenty of tasty cooking liquid left.

Terrytx (01:12:53) :

Thai Grilled Chicken
Recipe By :Better Homes & Gardens-Low Cal/Low Fat-Spring,99
Serving Size : 4

6 medium skinless boneless chicken breast halves -- (about 1-1/2 lbs)
1/2 cup rice wine or dry sherry
1/3 cup oyster sauce
2 teaspoons finely shredded lime peel
1/4 cup lime juice
2 tablespoons chili paste
4 green onions, sliced -- (1/2 cup)
4 cloves garlic -- minced
2 tablespoons honey

- Rinse chicken; pat dry with paper towels. Place chicken in a plastic bag set in a shallow dish. For marinade, stir together wine or sherry, oyster sauce, lime peel, lime juice, chili paste, green onions, and garlic. Pour over chicken. Marinate in the refrigerator 6-8 hrs., turning bag occasionally.
- Drain chicken, reserving 1 cup marinade; discard remaining marinade. Pour reserved marinade into a small saucepan. Bring to boiling. Cook, uncovered, for 5 min. or till reduced to 1/2 cup. Remove from heat; stir in honey.
- Grill chicken on the rack of an uncovered grill directly over med. coals for 12-15 min. or till chicken is tender and no longer pink, turning once. Brush with hot marinade during the last 5 min. of grilling.

Terrytx (01:12:10) :

Sweet and Hot Marinated Mushrooms
Recipe By :posted by Suedeangel
Yield: 4 to 6 servings

1/3 c honey
1/4 c white wine vinegar
1/4 c dry white wine OR
vegetable broth
2 tbsp. vegetable oil
1 tbsp. soy sauce
1 tbsp. sesame oil
1 cloves garlic; minced
1 small green onion; chopped
1 tsp. fresh ginger root; grated
1/2 tsp. orange peel; grated
1/4 tsp. ground red pepper (cayenne)
1 lb fresh small button mushrooms
parsley sprigs and orange wedges
for garnish; optional

- Combine honey, vinegar, wine, vegetable oil, soy sauce, sesame oil, garlic, green onion, ginger root, orange peel and red pepper in small saucepan.
- Cook and stir mixture over low heat until hot. Place mushrooms in heatproof bowl; pour hot marinade over mushrooms. Cover and marinate 3 hours in refrigerator, stirring occasionally. Place mushrooms in serving dish.
Contributor: Best Recipes Great Grilling

Terrytx (01:11:13) :

ROAST CHICKEN with LEMON, GARLIC, BASIL and HONEY
Recipe By :posted by Julie C.

1 chicken 3 lbs
4 tbsp. olive oil
juice of 1 lemon
2 tbsp. runny honey
4 cloves garlic crushed
2 tbsp. fresh basil finely chopped
2 tsp. cornflour
stirred into 2 tbsp. water
3/4 cup plain yogurt
salt and freshly ground black pepper

Place chicken in a baking dish. Combine o/oil lemon, honey, and chopped basil and pour into cavity of chicken. Place in preheated oven at 200c(400f)for 1 hour with out basting this way the skin will become nice and crisp. Remove chicken and keep warm. Skim oil from juices in dish and stir in cornflour mix and yogurt. taste for seasoning. Carve chicken and serve with sauce gently reheated. This is nice with a rice dish or lots of creamy mashed potatoes and a green vegetable.
Hope you like it. Love, Julie

Terrytx (01:10:45) :

Honey Mustard Pork Chops
Serving Size : 4

1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon orange juice
1 teaspoon chopped fresh or 1/4 tsp. dried tarragon
1 teaspoon cider vinegar
1/2 teaspoon white Worcestershire sauce
dash onion powder
4 (about 1 lb) pork butterfly loin chops -- 1" thick

Heat coals or gas grill. Mix all ingredients except pork. Cover and grill pork 4-5" from medium heat 14-16 min., brushing occasionally with honey mixture and turning once, until no longer pink in center.

Terrytx (01:10:19) : Honey Mustard Chicken

1 tablespoon olive oil
1/3 cup Dijon mustard
3 tablespoons honey
1/2 teaspoon curry powder
1/2 teaspoon dried tarragon
8 boneless skinless chicken breast halves

Blend all ingredients. except the chicken. Arrange chicken in a 11x7x2-inch baking dish coated with nonstick spray. Pour sauce over chicken. Bake at 350 degrees for 35 min. or until chicken is done.

Terrytx (01:09:45) :

Honey-Mustard Chicken Sandwiches
Serving Size : 4

1/3 cup honey
1 tablespoon sliced green onions
1/2 teaspoon dried tarragon
3 tablespoons Dijon mustard
4 boned and skinned chicken breast halves
4 lettuce leaves
4 slices tomato
1 avocado, pitted, cut into slices
4 Kaiser rolls, split

1. Heat grill. In small saucepan, combine honey, onion, tarragon and mustard; blend well. Bring to a boil. Reduce heat to low; simmer about 5 min. or until slightly thickened.
2. When ready to grill. place chicken on gas grill over medium heat or on charcoal grill 4-6" from med. coals. Cook 15-18 min. or until chicken is fork-tender and juices run clear, turning once and brushing occasionally with mustard mixture.
3. Layer lettuce, chicken, tomatoes and avocado slices in each roll.

We like this with a slice of Swiss or Monterey Jack cheese.
NOTES : To broil, place food on broiler pan and broil 4-6" from heat using times as above as a guide.

Terrytx (01:08:57) :

Double Mustard Chicken
Serving Size : 8

2 cloves garlic -- pressed
1 teaspoon salt
1/3 cup brown sugar
1/3 cup apple cider vinegar
1/4 cup Dijon mustard
1/4 cup honey mustard
2 teaspoons dried thyme
2 teaspoons dried tarragon
8 boned and skinned chicken breast halves

Whisk sauce ingredients. Pour over chicken and marinate at least 1 hr. Grill.

Terrytx (01:08:22) :

Chinese Pork and Pasta
Recipe By :Cooking Light
Serving Size : 4

1/2 pound pork tenderloin
1 (8oz) can pineapple chunks in juice -- drained and reserved
1 tablespoon soy sauce
1 teaspoon honey or packed brown sugar
2 cloves garlic -- minced
1 tablespoon cornstarch
4 ounces uncooked vermicelli
2 teaspoons dark sesame oil
1/4 cup chicken broth
1/2 medium onion -- sliced
1 medium bell pepper -- chopped
4 large stalks bok choy (stems and leaves) -- chopped
1/4 pound snow peas

Trim fat from pork. Cut pork into 1/4" slices. Mix reserved pineapple juice, soy sauce, honey, garlic, and cornstarch in med. glass or plastic bowl. Stir in pork. Cover and refrigerate 1 hr.

Cook and drain vermicelli as directed on pkg. Spray wok or 10" nonstick skillet with cooking spray; heat over medium-high heat. Add oil; rotate wok to coat side. Add pork; stir-fry 2 min. Remove pork. Add broth, onion, bell pepper, and bok choy; stir-fry 6 min. Add pea pods, pineapple and vermicelli. Cook 2 min., stirring constantly. Add pork. Cook about 1 min., stirring constantly, until sauce is thickened.

Terrytx (01:06:50) : Chipotle-Lime Flank Steak

1 (1 1/2 lb) flank steak
4 chipotle chiles canned in adobo
1/2 cup fresh lime juice
1/2 cup honey
1/2 cup (amount 1/2 of a bunch) chopped cilantro
3 tablespoons Dijon mustard
2 tablespoons garlic oil
1 1/2 tablespoons minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
salt and fresh ground black pepper

Combine all ingredients for marinade. Marinate flank steak in the refrigerator 8 hours or overnight. Remove steak from marinade and reserve marinade. Grill or broil to desired degree of doneness. Meanwhile, as steak is grilling, bring marinade to a boil and boil until slightly reduced and thickened. Serve sauce over thinly sliced steak.