glazed

These 5 Minute Brown Sugar Glazed Carrots are the perfect, quick and easy veggie side dish to accompany your holiday dinner!

5 Minute Brown Sugar Glazed Carrots

Libby's® Sliced Carrots (drained)

butter

brown sugar

cinnamon

tsp salt

Drain the sliced carrots and set aside.

In a large skillet combine the butter, brown sugar, cinnamon and salt over medium heat. Stir until mixture is combined and slightly bubbling. Add in the carrots and stir to coat, cooking an additional 2 to 3 minutes.

Serve warm and enjoy!

Honey Garlic Chicken is amazing chicken recipe to have as a backup plan. Delicious honey garlic sauce with simple ingredients from your pantry will transform fresh chicken breasts or thighs in 30 minutes into a restaurant quality dinner.

Honey Garlic Chicken

lbs chicken breasts (boneless & skinless)

honey (melt on the stove if it is hard)

soy sauce

lemon juice or apple cider vinegar

garlic cloves

water

cornstarch

tbsp green onion (for garnish)

tsp sesame seeds (for garnish)

Cut chicken breasts in half lengthwise to make thinner cutlets. More sauce will coat more chicken this way.

Grate 2 garlic cloves and mince the other one. More flavor this way.

In a large bowl, add chicken, honey, soy sauce, lemon juice and garlic. Stir with tongs and let marinate while oven is preheating.

Preheat oven to 450 degrees F and line large rimmed baking sheet with silicone baking mat or unbleached parchment paper.

Arrange chicken in a single layer and bake for 20 minutes on the lowest rack, turning once.

While chicken is baking, pour marinade into a small pot. Don't discard it - we will make delicious sauce. Place on a stove to bring to a boil.

In a small bowl, whisk cold water with cornstarch. When marinade is boiling, add slurry to it and cook until sauce has thickened, about 3-4 minutes.

Remove chicken from the oven and transfer onto a serving platter. Drizzle with sauce and sprinkle with green onion and sesame seeds.

Serve honey garlic chicken with brown rice, quinoa and broccoli. Or broccoli salad.

Store: Refrigerate leftovers for up to 5 days in an airtight container. Perfect for a meal prep.

Make ahead: You can marinate honey garlic chicken for up to 3 days in advance. Cover, refrigerate and cook as per recipe when ready.

Grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Make sauce on the stove or o na side burner of the grill. Easy-peasy.

Our Pineapple and Soy-Glazed Salmon features miso, a paste made by fermenting soybeans, sometimes with barley or rice. Look for it in Asian, health, or gourmet markets.

Pineapple and Soy-Glazed Salmon

c. Pineapple Juice

tbsp. low-sodium soy sauce

dry sherry

light brown sugar

tbsp. miso

salmon

black pepper

Make the easy glaze for this incredible sticky Christmas ham using your Thermomix appliance.

Thermomix pineapple and orange glazed ham recipe

pineapple juice

orange marmalade

maple syrup

brandy

star anise (optional)

leg cured ham

(optional)

This super simple oven roasted Honey Glazed Carrots Recipe is a quick and easy side dish that&#039;s perfect with any meal!

Honey Roasted Carrots Recipe

lbs. carrots (peeled and sliced diagonally about ⅓" thick)

olive oil (extra virgin)

tbsp honey

salt

¼ tsp black pepper

tbsp parsley

Preheat oven to 425 degrees F. Lightly coat a large, rimmed baking sheet with non-stick spray and set aside.

Combine the sliced carrots, olive oil, melted butter, honey, salt and pepper in a large bowl and stir to coat. Place carrots in an even layer on prepared baking sheet.

Roast for 20 minutes, stir and continue roasting for an additional 15 to 20 minutes, until carrots are tender and slightly caramelized. Garnish with freshly chopped parsley and enjoy!

Sourdough Apple Fritters

For the dough

g flour (all

g castor sugar

70 ml full fat milk

g fed starter

For the apples

apples

castor sugar

For the glaze

sugar

tbsp water/milk

milk powder

tbsp condensed milk instead of water and milk powder)

Make delicious fluffy doughnuts in your air fryer appliance. Whether you enjoy them warm with classic cinnamon sugar or drizzled with Krispy Kreme-style vanilla glaze, we'll show you how to get perfect donuts every time.

Air fryer donuts recipe

milliliters (1 cup) milk

yeast

(1/3 cup) caster sugar

(3 cups) plain flour

butter, melted

(2 1/2 cups) pure icing sugar, sifted

tsp vanilla extract

milliliters (1/4 cup) milk

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834691439001&=domain=taste

5348771529001-5834691439001

These octopus skewers are not only effortlessly impressive, but they also taste amazing too. Perfect for when friends and family are popping over.

Glazed octopus skewers with chunky fattoush

pear cider

olive oil

pomegranate

baby octopus, cleaned

(80 milliliters) apple cider vinegar

marjoram

Lebanese breads, torn

mixed heirloom cherry tomatoes

flat-leaf parsley, leaves picked

Lemon

Leaving the duck in the stock overnight not only imparts massive amounts of flavour, but also renders off the fat and keeps the flesh moist. Win, win win.

Soy, orange and star anise glazed duck

duck

(250 milliliters) light soy sauce

star anise

garlic bulb, halved crossways

spring onions

oranges

(125 milliliters) kecap manis (Indonesian sweet soy sauce)

(80 milliliters) maple syrup

white onion, halved,

(50 grams) ginger, shredded

garlic cloves, thinly sliced

red chillies

(500 milliliters) sunflower oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

A step-by-step guide for how to cook tempeh! Learn how to remove bitterness, deeply infuse flavor, and create crave-able texture!

How to Cook Tempeh

tempeh,

coconut aminos

apple cider vinegar rice

smoked paprika

garlic powder

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Place the tempeh in a steamer basket. Cover and steam for 10 minutes.

Whisk together all the remaining ingredients in a medium bowl.

Add the steamed tempeh to the marinade and toss gently to coat. Let marinade for 20 minutes and up to overnight in the fridge. Stir occasionally to make sure the tempeh is marinading evenly.

Arrange the tempeh on the baking sheet. Bake for 20 minutes, basting with the remaining marinade several times to further infuse flavor. Enjoy!

My go to tempeh recipe. I meal prep it a couple times a month for bowls, wraps, and salads. It's so full of flavor!

I love how much protein tempeh has! This recipe is perfect for anyone needing to learn how to cook it the best way!

https://www.youtube.com/watch?v=672Rv8oktWA

A step-by-step guide for how to cook tempeh! Learn how to remove bitterness, deeply infuse flavor, and create crave-able texture! Gluten free and vegan.

Get the full recipe here: https://www.darngoodveggies.com/how-to-cook-tempeh/

Flaky, buttery homemade scones laced with warm chai spices - cinnamon, ginger, cardamom, cloves, nutmeg - &amp; finished with a sweet maple chai glaze. These Chai Scones with Maple Chai Glaze are festive, flavorful, &amp; perfect for fall, winter, &amp; holiday baking!

Chai Scones with Maple Chai Glaze

unsalted butter,

heavy cream

eggs, divided

all-purpose flour,

baking powder

chai spice blend

vanilla extract

kosher salt

Food processor

Bench scraper

Prep the wet ingredients

Pull the butter, heavy cream, and eggs out of the refrigerator. 

Measure the heavy cream into a 2-cup liquid measure, then whisk in 1 large egg + 1 large egg yolk. (Reserve the remaining egg white for brushing the scones.) Set the heavy cream mixture in the freezer to chill while you measure out the dry ingredients.

Prep the dry ingredients

In the bowl of a food processor, combine the flour, sugar, baking powder, chai spices, &amp; kosher salt. Pulse a handful of times to quickly bring the mixture together.

Add the wet ingredients

Pull the butter out of the freezer and add it to the flour mixture in the food processor. Pulse it into the flour until the butter begins to cut into the flour mixture, about 25-30 pulses. Some pieces of butter will be very small and coated with flour (it will look like fluffy parmesan cheese!), and some pieces of butter will still be large, which is ideal for a tender, flaky scone. Pull the cream &amp; egg mixture out of the freezer. Slowly and gradually pulse it into the butter &amp; flour mixture, until the dough just forms a ball and starts to pull away from the sides of the food processor. The dough should be slightly wet to the touch, with pieces of butter still visible. You may not need to use all of the cream mixture &#8211; that’s okay!

Rest the dough

Transfer the scone dough to a lightly floured surface. Working quickly, form it into a ball and press it into a disc. The dough may break apart a little bit, and that’s fine! Just work quickly to get it into another ball, then pat it down into a disc. Wrap the dough in plastic &amp; transfer it to the freezer to rest for 30 minutes.

Roll out the scones

Remove the scone dough from the freezer, placing it on a lightly floured surface. For full-sized scones, roll the dough into a circle, 1 inch thick. Use a sharp knife or bench scraper to cut the dough into 8 wedges. For mini scones, roll the dough into a rectangle, 1/2-inch thick. Cut the rectangle into strips, about 2 inches wide. Slice each strip into smaller triangles, 2 inches wide &amp; 3 inches long.

Preheat the oven

to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Transfer the scones to the prepared baking sheet &amp; brush generously with the egg wash.

Bake the scones

for 20-22 minutes, until golden brown. Remove from the oven &amp; allow to cool before glazing.

Make the maple chai glaze

Meanwhile, as the scones bake, combine powdered sugar, chai spice, vanilla extract, heavy cream, maple syrup &amp; salt in a small bowl. Whisk until combined into a thick glaze.

Glaze the scones

Submerge the top of a scone into the glaze, generously coating each scone. I like to glaze the scones once, let them set up for a little bit, then glaze them a second time, in order to get a very thick layer of glaze. Let the glaze set up for 10 minutes or so before serving the scones. They’re great with coffee or tea! Enjoy!!

I can not resist chai spice during the winter months. I love scones but hate cutting butter in, this recipe made making scones so simple! And I didn’t even have to dirty up a bowl. They baked up beautifully and are so light and flaky.

Very delicious and came together well! I used my blender instead of a food processor, and it still worked out. The chai flavors are excellent and the icing is perfection.

My husband found this recipe and decided we were making them. So happy he did, they are amazing! Easy, clear instructions made for a delicious, soft, flavorful scone. Thank you!

Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for this Easy Smoked Glazed Ham featuring an Apple Bourbon Glaze!

Easy Smoked Glazed Ham

spiral sliced smoked ham (about 10 pounds)

Big Ricks Jalapeño Honey Mustard

Plowboys BBQ Yardbird Rub

apple cider vinegar

apple cider

bourbon

tbsp Cattleman’s Grill Pit Fire Hot Sauce

Preheat your Yoder Smokers Loaded Wichita Offset Smoker to 300ºF-325ºF.

Rub a thin layer of Big Ricks Jalapeño Honey Mustard over all surfaces of the ham. Season the outside of the ham with a modest amount of Plowboys BBQ Yardbird Rub.

Smoke the ham until the internal temperature reaches 120ºF, about 3.5 hours. Transfer the ham to a foil pan, inside the smoker.

Combine all glaze ingredients and mix well.

Glaze the ham with a basting brush every half hour after reaching 120ºF, until the internal temperature reaches 140ºF, about 5.5 hours, total.

Remove from the smoker and rest 20 minutes before slicing.

https://www.youtube.com/watch?v=jM_swBUjSBs

Just 10 ingredients and easy to make. Inspired by glazed ham this tofu roast is the perfect centrepiece for Easter dinner or a holiday feast. Inspired by Isa Chandra Moskowitz Sweet &amp; Smoky Glazed Tofu Ham and Yup It&#039;s Vegan Glazed Tofu Roast

Brown Sugar &amp; Mustard Glazed Tofu

block (350 grams) extra-firm tofu, (drained and pressed)

liquid smoke

(the spice), (*see notes)

vegan butter

Dijon mustard

garlic, (minced

Prepare the tofu by draining it, and then pressing it for 30 minutes to 1 hour. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.

Once pressed, remove the tofu and pat dry. Use a knife to score a diamond pattern across the surface of the tofu cutting about 1/4 inch deep. Add the soy sauce and liquid smoke to a sealable bag or container, then add the tofu. Let the tofu marinate for a minimum of 1 hour or as long as overnight in the fridge, flipping the tofu every now and then to ensure both sides get marinated.

When ready to roast the tofu, preheat your oven to 375F (190C). Line a small baking dish with parchment paper.

Remove the tofu from the marinade and place on the prepared baking dish. Poke a whole clove into the center of each diamond. Bake for 50 - 60 minutes until the tofu is a dark golden brown.

While the tofu is baking make the glaze by adding the brown sugar, vegan butter, water, mustard, garlic, and cinnamon to a small pot. Put over medium-high heat, bring to a simmer while whisking often, and cook for about two minutes. Remove from heat and set aside.

Once the tofu has baked and is golden brown, remove from the oven, pour the prepared glaze on top, then return to the oven and bake for another 10 - 15 minutes until the glaze is bubbling. Remove from the oven and let cool 10 minutes. Remove the cloves using a fork or kitchen tweezers before serving. I also like to use a pastry brush to gently brush excess glaze off the top of the tofu so you can see the diamond pattern better for presentation. Enjoy hot or cold!

Ham is the easiest thing to serve when you want to set out the food and enjoy the fun - Orange Marmalade-Glazed Ham.

Top 26 glazed recipes from across the web

The most viewed glazed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Chai Scones with Maple Chai Glaze

Easy Smoked Glazed Ham

Brown Sugar & Mustard Glazed To...

Orange Marmalade-Glazed Ham

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Éclair

Top 26 glazed recipes from across the web

The most viewed glazed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

5 Minute Brown Sugar Glazed Carrots

Honey Garlic Chicken

Pineapple and Soy-Glazed Salmon

Thermomix pineapple and orange glaz...

Honey Roasted Carrots Recipe

Sourdough Apple Fritters

Air fryer donuts recipe

Glazed octopus skewers with chunky ...

Soy, orange and star anise glazed d...

How to Cook Tempeh

Chai Scones with Maple Chai Glaze

Easy Smoked Glazed Ham

Brown Sugar &amp; Mustard Glazed To...

Orange Marmalade-Glazed Ham

Raised Donuts

Rum and raisin Easter hot cross bun...

Miso roasted eggplant

Easy Smoked Glazed Ham

Oven-Baked Carrot Sticks

Miso glazed salmon and pak choy

Grilled Pork Belly Skewers from Chi...

Miso glazed fish

How to Cook a Ham 101

Classic Glazed Donuts Recipe by Tas...

Salted Caramel Banana Bread

Éclair

The most viewed glazed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Brown Sugar & Mustard Glazed To...