chinese sea food info
| General Recipes
Cooking receipe to make chinese sea food info under category General Recipes. You may find some video clips related to this receipe below.chinese sea food infoseafood is so delicate it requires a minimum amount of handling and the simplest preparation. The most common techniques used are Stir fryin
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coconut info
| General Recipes
Cooking receipe to make coconut info under category General Recipes. You may find some video clips related to this receipe below.coconut infoThe coconut is aptly called shirfal or the fruit of the gods. The coconut tree is called the kalpavriksha or the tree that grants boons. This is because ever
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Irish Moss Lemonade Recipe
| Drinks
Type: Irish Moss Lemonade Free Cooking Recipe - Drinks Outstanding! Ingredients / Directions ? cup(s) Irish moss2 cup(s)s cold water4 tablespoons lemon juiceSugar To prepare this Irish Moss Lemonade Recipefirst pick overand wash the moss and soak for fifteen minutes. Drainand add the
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Scotch Bishop Cocktail
| Drink Master
Cooking receipe to make Scotch Bishop Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 oz Scotch 1 tbsp Orange Juice 1/2 oz Dry Vermouth 1/2 tsp Triple Sec 1/4 tsp Powdered SugarShake with
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Type: Honey Baked Ham Free Cooking Recipe – Main Meals
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Ingredients / Directions
1 Smoked ready-to-eat ham,
-13 to 15 pounds
2 To 3 bottles gingerale
3 c Dry white wine
GLAZE:
5 tb Dijon mustard
1/3 c Honey
1/3 c Real maple syrup
SAUCE:
1 1/4 c Chicken stock
3 tb Real maple syrup
2 tb Dijon mustard
2 ts Cornstarch
Remove the rind and score with diagonal cross-cuts.
Put ham in a close fitting kettle and cover with
gingerale. Bring to boil
then simmer for 20 to 30
minutes. This step removes the too salty taste and
adds a delicate flavor. Drain the gingerale
add ham
to a roasting pan and pour the wine over it. Cover
with foil and bake at 350~ for 1 hour(s).
Combine the glaze ingredients. After the ham has
baked 1 hour(s)
brush the ham with the glaze
using all
of the mixture. Return ham to oven (uncovered) and
bake an additional 1-1/2 hour(s)
or until internal temp
reaches 140~. Baste occasionally after the glaze has
“set”
about 45 minutes. If the glaze gets too dark
before the temp gets to 140 degrees
tent the ham with
foil.
When ham is done
transfer it to a serving plate and
loosely cover with foil to keep warm. Skim the fat
from the juices
reserving all the juice and
caramelized bits from the glaze. Heat this to a boil
along with 1 cup(s) of the chicken stock (reserving 1/4
cup(s))
syrup and mustard. Dissolve the cornstarch in
1/4 cup(s) of reserved chicken stock and whisk it into
the sauce to thicken. the sauce should be a rich dark
color. Strain and pour into a gravy boat. Serve the
sauce over the ham.
