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Results 41 - 50 of 133 for glaze for meat
Salt and pepper chicken breasts, ... and sugar. Continue cooking until liquid is thickened and forms a sauce. Serve - scant scallions over meat.
Combine all ingredients and pour over meat. Pierce, turn and marinade meat every 15 minutes for 1-2 hours. Cook on charcoal ... brushing often. Serves 6-8.
Pierce surface of steak at ... Let stand at room temperature for 1 hour, turning often. Good on grill or broiler. Slice at angle to the grain.
44. GLAZED NUTS
Mix sugar and sour cream in a heavy saucepan. Cook over medium heat to soft ball stage. Cool slightly and add vanilla. Add nuts and stir ...
45. GLAZED PECANS
In small bowl beat until ... on large cookie sheet. Bake at 350 degrees for 30 minutes, stirring every 10 minutes. Store in covered container.
Combine first four ingredients. Press ... at 350 degrees for 75 to 80 minutes. Turn ... strawberries may be used when fresh ones are not available.
47. GLAZED WALNUTS
Boil sugar and sherry. Bring to soft ball stage. Add cinnamon. Combine with nuts, mix well. Place in baking sheet, separating nuts. Let dry ...
48. GLAZED NUTS
Cook in a thick skillet ... and separate nuts. For variations: dip in 1/2 cup ... tablespoons of orange juice and 1 tablespoon orange rind in sugar.
Mix well: Roll into small balls (3 dozen). Brown in oil. Remove and pour off grease. Add: Mix well. Add to meatballs. Simmer 30 minutes.
Bake at 350 degrees for 1 1/2 hours. Heat and stir until dissolved. Baste every 15 minutes and serve extra sauce on the side.
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