HONEY MUSTARD CUTLETS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Line a baking sheet with a wire rack.
- Heat the oven to 275 degrees F.
- Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
- In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in sticky sauce. On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp. To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.
GALLETS
This recipe was given to me last Christmas by a neighbor. It comes highly recommend.
Provided by Willi B.
Categories Cookies
Yield 84
Number Of Ingredients 5
Steps:
- Separate the eggs. Beat the egg whites until stiff peaks have formed.
- In a separate bowl beat the egg yolks until light and lemon colored. Beat in the sugar, oil, flour and orange extract. Beat for about 10 minutes then fold in the egg whites.
- On a preheated non-stick waffle iron drop teaspoons of batter. BAKE LIGHTLY. Transfer to racks to cool. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 50.6 calories, Carbohydrate 6.4 g, Cholesterol 13.3 mg, Fat 2.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 5.1 mg, Sugar 3.6 g
HONEY MUSTARD GLAZED SALMON FILLETS
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In an oiled shallow baking dish, combine lemon juice, Dijon, honey, and lemon zest. Stir together. Season both sides of salmon fillets with salt and pepper and place in the baking dish. Flip salmon to coat in glaze. Bake immediately or cover with plastic wrap and refrigerate for up to 3 hours.
- When ready to cook, preheat oven to 400 degrees F. Bake 10 minutes or until fish is fork-tender.
HONEY GULLETS
From my sister-in-law's family.
Provided by Leilani Devries
Categories Cookies
Time 25m
Number Of Ingredients 8
Steps:
- 1. Cream butter, sugars and honey. Add eggs and vanilla. Stir in flour and salt just until combined.
- 2. Cover and chill in refrigerator at least 2 hours.
- 3. Place a spoonful at a time on a medium hot waffle iron until desired brownish color is achieved (50-55 seconds (+/-).
- 4. Makes about 3-1/2 dozen.
CHICKEN CUTLETS W/HONEY, LEMON & GINGER SAUCE W/GINGER-HONEY
Chicken Cutlets With Honey, Lemon and Ginger Sauce and Ginger-Honey Walnuts -- From "Taste of Honey" by Marie Simmons.
Provided by gailanng
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make Walnuts: Place the oil, ginger and garlic in a small skillet. Slowly heat over medium-low until the garlic sizzles. Add the walnuts and honey. Cook on medium heat for about 2 to 3 minutes, adjusting the temperature until the honey boils and sticks to the walnuts and the walnuts turn golden. Sprinkle with the salt, adjusting to taste. Transfer to a side dish or a sheet of aluminum foil. Do not put on paper towels because they will stick.
- To make Chicken: With a sharp knife, fillet the chicken breasts through the thickest part to make 8 cutlets.
- Place them on a large piece of plastic wrap, sprinkle with salt and pepper, cover with a second sheet of plastic wrap, and gently but firmly pound the chicken with a meat pounder or the underside of a small, heavy skillet to make fillets of even thickness of 1/4 to 1/3 inch.
- Spread the flour on a large plate and lightly dredge the cutlets; shake off the excess flour.
- Heat 3 tablespoons of the olive oil in a large, broad skillet until hot enough to sizzle.
- Add the cutlets a few at a time and cook for 1 to 2 minutes per side, until lightly browned.
- As the cutlets are cooked, transfer to a platter and cover with foil to keep warm.
- Discard the oil in the skillet and let the skillet cool slightly. Add the remaining 1 tablespoon of oil, ginger and garlic to the skillet. Heat and stir over medium-low heat just until the garlic sizzles. Add the lemon juice, chicken broth and honey. Heat, stirring to loosen any browned bits in the skillet, for about 3 minutes, or until the mixture boils and thickens. Pour the sauce over the chicken and sprinkle with the walnuts and the scallions.
Nutrition Facts : Calories 545.2, Fat 30, SaturatedFat 4.1, Cholesterol 109, Sodium 537.6, Carbohydrate 29.3, Fiber 1.7, Sugar 13.9, Protein 40.6
GULLETS
Make and share this Gullets recipe from Food.com.
Provided by Jonesyx6
Categories Dessert
Time 15m
Yield 17 dozen
Number Of Ingredients 7
Steps:
- cream sugar and butter.
- add vanilla, whiskey, and almond extract.
- add flour in batches.
- scoop out and cook using waffle iron.
Nutrition Facts : Calories 960.4, Fat 26.3, SaturatedFat 15, Cholesterol 188.7, Sodium 258.6, Carbohydrate 154.8, Fiber 3.6, Sugar 52.5, Protein 18.5
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