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Full Online Book HomeLearning KitchenMarinades - Glaze Recipes
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Marinades - Glaze Recipes Post by :Josh_Anderson Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3322

Click below to download : Marinades - Glaze Recipes (Format : PDF)

Marinades - Glaze Recipes

1/2 cup ketchup
1 tsp. grated lemon zest
2 tsp. fresh lemon juice
2 tsp. Worcestershire sauce
2 tsp. prepared mustard
dash onion powder


Combine all ingred.



Lemon Brandy Glaze For Turkey

1/8 cup butter or margarine
slivered zest of 1 lemon
juice of 1 lemon
2 tbl. honey
2 tbl. brandy


Melt butter; add zest, juice and honey. Simmer 5 min. Spoon over turkey. Heat brandy in large ladle; carefully ignite and spoon over turkey.



Citrus-Chutney Glaze for Cornish Hens

Grated zest of 1 lemon
Juice of 1 lemon
Grated zest of 1 orange
Juice of 1 orange
1/4 cup bottled mango chutney
1 tbl. margarine


Combine all ingred. Brush Cornish hens with glaze and roast as usual.
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Marinades - Honey, Lime And Ginger Glaze Marinades - Honey, Lime And Ginger Glaze

Marinades - Honey, Lime And Ginger Glaze
2 inch piece fresh ginger root 6 tbsp clear honey 2 tbsp dry sherry coarsley grated zest and juice of 1 lime Salt and ground black pepper Cut the ginger in half. Finely grate one piece, collect it into a ball and squeeze out juice in a bowl. Cut the rest of the ginger into small strips and stir it into the ginger juice with the rest of the ingredients. Pour the mixture into a small pan and leave to simmer vigorously for 3 mins. until reduced by half. Leave to cool until thick and syrupy. Brush over either
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Yields about 1 cup 1 cup whole cranberry sauce 1 large shallot, chopped 1 red jalapeno pepper, stemmed and partly seeded 1 tablespoon fresh lemon juice 1/4 cup fruity red wine 2 teaspoons ginger preserves 1 1/2 tablespoons minced fresh rosemary or 1 1/2 teaspoons dried 1 tablespoon canola oil hot pepper sauce to taste In a food processor, puree cranberry sauce, shallot, jalapeno, lemon juice, wine, ginger preserves, rosemary, oil, and hot pepper sauce. Pour into microwave-safe bowl; reduce on high for 5 minutes. The glaze should be thick and syrupy. (If it's too thin, microwave in 1-minute increments.
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