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Results 101 - 110 of 2,890 for 7-up glaze
Clean the ribs and de-fat. ... Wrap the foil up with the ribs (and remnants ... condiments. The liquid sauce goes very well with mashed potatoes.
Combine all ingredients in a small mixing bowl. Cover meat with sauce and refrigerate for 1/2 an hour to let flavour set in. Best on ...
Drain apricots and save juice. Place ham slice on broiler rack and insert broiler rack and pan so the top surface of the meat is 2 to 3 ...
This sauce is best served ... can hardly pick up a hint of heat from ... sugar carmalizes. This sauce will keep for months refrigerated. Enjoy!!!
105. ORANGE GLAZED BEETS
Saute onions in butter until ... constantly. Boil and stir for 1 minute. Add beets. Cook until hot. Note: Use jelly that creates a nice, shiny glaze. .
In a casserole dish or ... aside) and spoon glaze over pork. Set oven to ... glaze over sliced pork, garnish with carrots, and serve. . Messersmith
107. DEMI GLACE OR GLAZE
Brown beef bones and boil. Keep covered with water for 8 to 10 hours. Strain, reserving liquid. Put beef bones in pot with chicken bones, ...
In a bowl mix peaches ... it bubbles. Now very quickly drain the peaches and glaze. Put these in the freezer for an hour to an hour and a half.
109. MAPLE GLAZED CARROTS
In a frying pan, combine all ingredients cooking over medium-low heat. Stir occasionally until carrots are cooked to desired doneness, or ...
110. EASY ASIAN HAM GLAZE
Very tasty! Mix together. For best flavor-absorption use a spiral-sliced ham.
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