|
A mézes receptek elkészítésénél javasoljuk
hogy mindenképpen magyar mézet használjanak
fel. Ennek a célnak az érdekében gyüjtögetjük
a recepteket, hogy a családtagok öröme mellett
a magyar méztermelőknek a hazai fogyasztás
élénkülésével is támogatást adjunk, az igények
felkeltésével. Bár a receptek elkészítése
munkát jelent - általában a mamáknak
-, a siker mindenért kárpótol, amikor
a gyerekek (és a férj is) eltüntetik a munka
gyümölcsét.
Ha elküldi nekünk a "Mű"-ről készített
digitális fényképet, akkor felhasználjuk
illusztrációként és kedvcsinálóként az olvasók
részére.. Ha a receptek elkészítése során
hiányosságokat észlel, vagy praktikus tanácsai
lennének a minőség javítása érdekében, esetleg
új recepteket szeretne javasolni, írja meg
nekünk és ha kéri, akár a saját neve alatt
is megjelentetjük. ( pointernet@axelero.hu )
RECIPE FOR HONEY ALMOND WHOLE WHEAT BREAD
Title: Honey Almond Whole Wheat Bread
Serves: 1
Ingredients:
1.00 c Whole blanched almonds
2.00 Cakes or packets (6 0z ea)
Active yeast
1.00 c Warm water (80-85 degrees)
0.25 c Packed brown sugar
0.33 c Honey
2.00 Eggs, beaten
1.00 t Salt
0.50 c Butter, melted
2.00 t Grated orange rind
0.50 c Buttermilk or sour milk
2.00 c Whole wheat flour, unsifted
2.50 c White flour, unsifted
Brown sugar filling
Instructions:
Chop almonds.
Note, that other nuts can be substituted.
Crumble yeast if in cake form) or packets
and add into warm water and stir until dissolved.
Stir in brown sugar and honey.
Stir in eggs, salt, melted butter, orange
rind and buttermilk (or sour milk).
Mix all flours with all but 2 tablespoons
of nuts; stir into liquid mixture.
Let this very soft dough rest for 10 minutes.
Scrape dough onto board or pastry cloth dusted
with about 1/2 cup of additional all-purpose
flour.
Knead for about 5 minutes, working in flour
on the board, until dough is elastic but
still soft and tender.
Place dough in greased bowl.
Cover with plastic wrap and let rise in a
warm place about 2 1/2 hours, or until doubled
in bulk.
(A turned off oven with the light on is a
good place.
) Turn dough onto floured board again; gently
pat into a 12x10 inch rectangle.
Sprinkle Brown sugar filling over dough and
roll up from the 10 inch side.
Fold two ends under to make a ball-shaped
loaf and place on a greased baking sheet.
Brush with melted butter.
Fold a 36 inch piece of foil to make a 2
inch wide strip 36 inches long.
Fasten with paper clips into a ring and set
ring around the dough.
Cover loosely with plastic wrap and let rise
in a warm oven until doubled in bulk, about
1 hour.
Sprinkle loaf with remaining chopped nuts,
(and some butter and brown sugar if you like)
and bake at 350F for 1 hour or until golden
brown.
Makes one 3 3/4 pound loaf.
Cut into halves or quarters and freeze separately,
if you like.
RECIPE FOR HONEY ALMOND-APPLE PUFFS
Title: Honey Almond-Apple Puffs
Category: Fruits American Grains-nuts Microwave
Serves: 9
Ingredients:
0.50 pk (17-1/4-ounce size)
Frozen puff pastry, thawed
1.00 lg Pared cooking apple, cut
Into 6 wedges
Ground nutmeg
0.25 c Honey
0.25 c Sliced almonds
Instructions:
Heat to 425 degrees.
Unfold pastry and cut into 9 squares.
Cut apple wedges crosswise in half (only
9 apple pieces are needed).
Place 1 apple piece on each pastry square
and sprinkle with nutmeg.
Moisten corners of pastry with water.
Gather corners over apple and pinch to seal
well.
Place on ungreased cookie sheet.
Bake 15 to 20 minutes or until deep golden
brown and puffed.
Heat honey until thin.
Brush honey over warm puffs.
Sprinkle with almonds.
Serve warm.
9 PUFFS; 180 CALORIES PER PUFF.
RECIPE FOR HONEY AND SPICE GLAZED CHICKEN
Title: Honey And Spice Glazed Chicken
Category: Chicken
Serves: 5
Ingredients:
0.50 c Heinz 57 sauce
0.25 c Honey
2.50 lb - chicken pieces
Instructions:
Melted butter Combine 57 sauce and honey.
Brush chicken with melted butter, then 57
sauce mixture.
Grill or broil until chicken is cooked, turning
and brushing frequently with sauce mix.
Makes 5 servings.
RECIPE FOR HONEY BAKED RED ONIONS
Title: Honey Baked Red Onions
Category: Side Dishes
Serves: 6
Ingredients:
3.00 Large red onion
0.33 c Honey
0.25 c Water
3.00 T Butter or margarine
1.00 t Paprika
1.00 t Ground coriander
0.50 t Salt
0.12 t Cayenne pepper
Instructions:
Peel and cut onions in half crosswise.
Place cut side down in shallow baking dish
just large enough to hold all onions in one
layer.
Sprinkle with water; cover with aluminum
foil.
Bake at 350 degrees F.
30 minutes.
Turn onions cut side up.
Combine remaining ingredients.
Spoon half of mixture over onions.
Return to oven and bake, uncovered, 15 minutes.
Baste with remaining honey mixture; continue
baking 15 minutes or until tender.
RECIPE FOR HONEY BARS
Title: Honey Bars
Category: Candies 1941
Serves: 6
Ingredients:
2.00 c Raisins
1.00 c Mixed nuts
0.25 c Honey
Instructions:
Grind raisins and nuts.
Mix with honey and press into sheet 1/2 inch
thick.
Cover, and place weight on top for 24 hours.
Cut in bars.
Roll in white or colored coconut.
RECIPE FOR HONEY BASTED TURKEY
Title: Honey Basted Turkey
Category: -game
Serves: 10
Ingredients:
6.00 lb Turkey
0.50 c Oil
0.50 c Soya sauce
2.00 tb Honey
1.50 ts Ground ginger
1.50 ts Dry mustard
2.00 Cloves garlic, minced
Instructions:
Cut turkey into pieces as follows; 2 wings,
2 drumsticks, 2 thighs, 4 breast pieces and
4 back pieces.
Combine oil, soya sauce, honey, ginger, mustard
and garlic.
Marinate turkey in soya mixture 2 hours in
refrigerator.
Drain turkey pieces, reserving marinade.
Place drumsticks, thighs and breast pieces
6 - 8"" abouve medium hot coals.
Grill for 30 minutes, turning accasionally.
Add wings and bakc pieces.
Grill another 30 minutes, turning occaisionally.
Baste with marinade and grill until turkey
is tender about 20 minutes.
RECIPE FOR HONEY BREAD PUDDING
Title: Honey Bread Pudding
Serves: 6
Ingredients:
2.50 c Bread cubes
2.50 c Milk
4.00 tb Butter
0.50 c Honey
0.25 ts Salt
2.00 Eggs, slightly beaten
1.00 ts Vanilla extract
0.25 c Raisins
Instructions:
Scald milk and cover bread mixture.
Let set for five minutes.
Add butter, honey, and salt.
Let cool several minutes.
Pour mixture gradually over slightly beaten
eggs.
Add vanilla.
Mix well and add raisins.
Pour into greased baking dish.
Place over a pan of hot water and bake in
a moderate oven (350) for 50-60 minutes or
until firm.
RECIPE FOR HONEY BROILED SEA SCALLOPS
Title: Honey Broiled Sea Scallops
Category: Entree
Serves: 4
Ingredients:
3.00 T Lime juice
1.00 T Vegetable oil
1.00 T Honey
1.00 lb Sea Scallops
1.00 T Soy sauce
0.25 t Ginger
2.00 T Toasted sesame seeds
Instructions:
Combine lime juice, oil, honey, soy sauce,
and ginger.
Add scallops and toss to coat.
Cover and refrigerate 1 hour, stirring occasionally.
Remove scallops from marinade, reserving
marinade.
Thread scallops evenly on 4 skewers.
Place skewers on shallow baking pan that
has been sprayed with a non-stick coating.
Broil 4-6 inches from source of heat 2-3
minutes.
Turn and baste with reserved marinade and
continue cooking 2-3 minutes or until opaque
throughout.
Place sesame seeds on wax paper and roll
each skewer over the seeds to evenly coat
scallops.
Serve immediately.
RECIPE FOR HONEY CAKE
Title: Honey Cake
Category: Pies
Serves: 1
Ingredients:
6.00 Eggs
1.33 c Honey
4.00 c Flour, sifted
2.50 ts Baking powder
0.50 ts Baking soda
1.00 ts Cardamom; or to taste - gro
-nd
1.67 c Milk
1.00 c Butter, melted
Instructions:
Beat the eggs and honey for several minutes,
until well blended.
Sift together the flour, baking powder, soda
and cardamom.
Add to the egg mixture.
Add the milk and butter.
Mix thoroughly.
Pour the batter into a buttered angel food
cake pan.
Bake @ 325 degrees for 1 hour or until cake
tests done.
RECIPE FOR HONEY CHICKEN
Title: Honey Chicken
Category: Chinese Chicken -game
Serves: 4
Ingredients:
--------- BATTER ---------
4.00 tb Cornstarch
0.25 c Flour
1.00 ts Baking powder
0.50 c Water
0.50 ts Salt
1.00 Egg
1.00 Egg white
2.00 tb Salt
1.50 lb Boneless chicken breasts
cut in thin strips
2.00 c Peanut oil, for deep-frying
--------- SAUCE ---------
1.50 tb Peanut oil
2.00 ts Chopped ginger
3.00 tb Finely sliced garlic
1.00 ts Salt
3.00 tb Sugar
1.00 ts White rice vinegar
0.50 c Water
1.00 ts Cornstarch, mixed with
1.00 ts Water
Instructions:
MIX THE BATTER INGREDIENTS together in a
medium-sized bowl; it should be thick and
smooth.
Allow the batter to sit, covered for at least
30 minutes.
Combine the chicken with the batter.
Heat a wok or large deep skillet until it
is hot and add the oil for frying.
When the oil is barely smoking, deep-fry
the chicken for 2 minutes or until the batter
is just firm.
You should do this in several batches.
Remove the chicken with a slotted spoon and
drain on paper towels.
TO MAKE SAUCE: Heat a small saucepan; when
it is hot, add the oil, ginger and garlic,
and stir for 30 seconds.
Then add the rest of the sauce ingredients
and simmer for 2 minutes.
Keep warm.
Reheat the oil in the wok until it is very
hot, but not smoking.
Deep-fry the chicken again until it is golden
and crisp, about 1 minute.
Remove and drain, place on a warm platter,
drizzle with the sauce and serve immediately.
RECIPE FOR HONEY CHICKEN W- PEPPERS AND ONIONS
Title: Honey Chicken W- Peppers And Onions
Category: Entree -game
Serves: 4
Ingredients:
0.25 c Honey
2.00 ts Low-sodium soy sauce
0.25 ts Salt
0.12 ts Pepper
4.00 Cloves, garlic, minced
4.00 4-ounce chicken breast,
skinned and deboned
1.00 c Julienne-cut (2-inch) red
bell pepper
0.50 c Sliced green onions (1-inch)
2.00 tb Spanish peanuts
Instructions:
Combine first five ingredients in a shallow
dish; stir well.
Add chicken, bell pepper, and onions; turn
to coat.
Cover and marinate in refrigerator 1 1/2
hours.
Drain chicken and vegetables; reserve marinade.
Arrange chicken in a foil-lined steamer over
boiling water in a dutch oven.
Cover and steam 10 minutes.
Add bell pepper and onions.
Cover and steam an additional 6 minutes or
until chicken is done.
Remove chicken and vegetables from steamer;
place in a serving platter.
Place marinade in a saucepan over medium
heat; cook one minute.
Pour over chicken and vegetables; top with
peanuts.
**Editor note: Don't worry if the chicken
looks a bit pink after cooking; that is typical
of steam-cooked chicken.
It's thoroughly cooked and safe to eat.
RECIPE FOR HONEY CHICKEN WINGS
Title: Honey Chicken Wings
Category: Chicken Wings
Serves: 6
Ingredients:
2.00 lb Chicken wings, disjointed &
-tips discarded
Freshly ground pepper
1.00 c Honey
0.50 c Soy sauce
2.00 tb Vegetable oil
2.00 tb Ketchup
1.00 Garlic clove, crushed
Instructions:
1.
Preheat oven to 350°.
Season chicken liberally w/ pepper.
Place wings in a large baking dish.
2.
In a small bowl, mix together honey, soy
sauce, oil, ketchup & garlic until well
blended.
Pour over chicken.
Bake for 45 minutes, until chicken is well
done & sauce is thick.
RECIPE FOR FIG HONEY COOKIES
Title: Fig Honey Cookies
Category: -crackers
Serves: 6
Ingredients:
1.00 c Dried figs
0.50 c Shortening
2.00 Eggs, well beaten
3.00 ts Baking powder
3.00 tb Chopped orange rind
0.50 c Coconut
0.50 ts Salt
0.75 c Sugar
0.50 c Honey
2.75 c Flour
2.00 tb Milk
1.00 ts Lemon flavoring
Instructions:
Wash figs, cover with cold water.
Simmer 10 minutes.
Drain.
Cut in pieces.
Cream sugar and shortening.
Add honey, eggs, and milk.
Mix thoroughly.
Sift flour, measure, and sift with baking
powder, and salt.
Add to sugar and shortening mixture.
Add fruit, coconut, and flavoring.
Add orange rind.
Mix thoroughly.
Drop by teaspoonfuls onto well-oiled baking
sheet.
Bake in hot oven (435 F) 12-15 minutes.
36 servings.
The Household Searchlight
RECIPE FOR BOTSFORD INN'S HONEY BAKED HAM
WITH CUMBERLAN
Title: Botsford Inn's Honey Baked Ham With
Cumberlan
Category: Entree
Serves: 8
Ingredients:
1.00 Whole or half ham
2.00 c Pineapple juice
1.00 c Honey
1.00 c Brown sugar
1.00 qt Hot water
1.00 c Currants
Thinly peeled rind of 1
-orange
Thinly peeled rind of 1
-lemon
0.33 c Cornstarch dissolved in
-1/2 c water
0.50 c Firmly packed brown sugar
Juice of 1 orange
Juice of 1 lemon
0.33 c Red currant jelly
0.25 c Port wine
Black cherries, if desired
Instructions:
Place ham in large roasting pan and pour
pineapple juice and honey over top.
Sprinkle with brown sugar.
Bake at 325' two hours.
Meanwhile, to make sauce: In large saucepan,
pour hot water over currants and let stand
until plumped, about 20 minutes.
Cut orange and lemon rinds into very fine
julienne about 3/4 inch long; poach in simmering
water 20 minutes.
Drain, discarding water, and set aside.
Stir cornstarch mixture into currants and
water; cook, stirring constantly, over medium
heat until sauce has thickened and become
transparent.
Add brown sugar, orange and lemon juice,
jelly and wine; stir until jelly is melted
and add prepared orange and lemon rinds and
black cherries.
Serve warm over ham slices.
Makes about five cups of sauce.
Di Note: The Botsford Inn is a very nice,
old fashioned restaurant located in Farmington,
Michigan.
I had this there and really liked it and
managed to squeeze the recipe out of the
chef.
Di Pahl's personal recipes-1994
|
