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Posts for: CanadianShe_Wolf
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Jan 22, 2017 07:05:23   #
Recipe Notes:>> Whole hams usually weigh at least 15 pounds; ham halves, which are labeled either "shank" or "butt end," are more manageable. A bone-in shank is easier to carve than the butt end, which contains part of the hipbone.
Yield: 24 servings (serving size: about 3 & 1/2 ounces ham and 2 teaspoons sauce)
1 (8-pound) 33%-less-sodium smoked, fully cooked ham half
2 tablespoons apricot preserves
2 tablespoons Dijon mustard
1/2 cup brown sugar
1/2 cup gingersnap crumbs (about 9 cookies, finely crushed)
1 & 1/2 cups apricot preserves
1/2 cup dry Marsala wine
3 tablespoons Dijon mustard
1/2 teaspoon ground allspice
1.. Preheat oven to 325*F.

2.. To prepare ham, line a broiler pan with foil. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on prepared pan. Bake at 325*F for 1 hour. Remove the ham from oven, and cool slightly. Increase oven temperature to 375*F.

3.. Combine 2 tablespoons preserves and 2 tablespoons mustard, stirring with a whisk. Combine the sugar and crumbs. Brush preserves mixture over ham. Carefully press crumb mixture onto preserves mixture (some crumb mixture will fall onto pan). Bake at 375*F for 45 minutes or until a thermometer registers 145*F. Place ham on a platter; let stand 15 minutes before slicing.

4.. To prepare sauce, combine 1 & 1/2 cups preserves and remaining ingredients in a small saucepan. Bring to a boil; cook 5 minutes. Serve sauce with ham.
Easter Main Course?....maybe?

Jan 22, 2017 05:29:15   #
Recipe Notes from the Author:>> After enjoying so many great dishes and desserts during the holiday season, I always try to use the beginning of a new year to reset and focus on eating healthier. I tend to take my lunch to the office each day and this easy and light chicken salad is one of my top things to pack right now.
2-3 Boneless, Skinless Chicken Breast, cooked and shredded
1 Tbsp mayonnaise
1/4 cup Greek nonfat yogurt
1 Tbsp fresh lemon juice
1 Tbsp yellow mustard
2 Tbsp grapes, sliced
2 Tbsp dried cranberries
Salt and Pepper to taste

Let's Make It:...

1.. In a large bowl, combine mayonnaise, nonfat yogurt, lemon juice and yellow mustard. Stir in shredded chicken. Season with salt and pepper. Refrigerate for 15 minutes.

2.. Stir in sliced grapes and dried cranberries.
Bowl service....

Bread service....

Jan 22, 2017 05:04:36   #
pfoley wrote:
The photo shows the heat of the muffin melting the butter right into it. I want one now.

start mixin' then Dahhhhhhlin'!
Jan 22, 2017 04:07:35   #
jvallas wrote:
Don't know how I missed this! Thanks!

You even missed the last instruction of the recipe!........and so did I, until just now!
Jan 22, 2017 04:05:10   #
jvallas wrote:
Mmmmmmm delectable

confirmed! sicko American!
Jan 22, 2017 04:03:44   #
pfoley wrote:
Those bran muffins look delicious; I love bran muffins.

They are good...what I like about them too that they are "ready"....when ya want 'em......just reach in the frig....haul out the tub, scoop into muffin tray and bake as many as you "need"....almost instantly!
Jan 22, 2017 03:59:58   #
AuntieAngel wrote:
This looks great...I would not use the anchovys though...too salty for me.

Rinse them off a bit then...This would be one of the few times that I would eat anchovies! I'm not a huge lover of them either BUT I do thinkthey would make this better!
Jan 21, 2017 16:39:12   #
onegrannygoose wrote:
I like everything in your recipe but I don't know what pepitas are could you please tell me?

pumpkin seeds!
Jan 21, 2017 16:37:21   #
About the recipe:>>
"I could not believe the differences in all the refrigerator bran muffin recipes! This is the one my good friend Mary gave to me about 1972. It keeps well, is tasty, great for a mom with little time, and is healthy. What more can you ask?"

3 cups all-bran cereal
1 cup boiling water
2 cups buttermilk
3/4 cup sugar
1/2 cup shortening ( I use butter)
2 eggs
2 & 1/2 cups unsifted flour ( unbleached or whole wheat)
2 & 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup dates ( or raisins)

1.. Mix all bran cereal, boiling water, and one cup of the buttermilk.
2.. Let mixture stand.
3.. Blend sugar with shortening (butter).
4.. Add eggs and mix.
5.. Add the flour, soda, salt, another cup of buttermilk, and the dates.
6.. Blend well and add to bran mixture.
7.. Cover tightly and refrigerate up to 2 months.
8.. When ready to use, do NOT stir!
9.. Dip batter into greased muffin tins.
10.. Bake at 400 degrees for 20 minutes, if whole wheat flour is used, bake for 30 minutes.

Jan 21, 2017 16:03:42   #
scaron wrote:
Sounds yummy, fresh and super fast .... will give this a try. Thanks!

the grapefruit sections sure would add a special "zing"....right?
Jan 21, 2017 16:02:30   #
katzeh wrote:
Sounds delicious!

and it looks even better in the pic!
Jan 21, 2017 16:00:29   #
Fidra wrote:
Super idea!

Just make sure you freeze in a well-sealed bag/container.
Jan 21, 2017 15:59:18   #
WendyMargaret wrote:
I love 3 bean salad. Will try yours soon.

It should be "double the love"!!!
Jan 21, 2017 10:30:50   #
jvallas wrote:
Of course!!

Okie-dokie.I'm outta here to do banking..pick up lunch meat for next week...
and gas up the buggy!
Jan 21, 2017 10:28:11   #
rosw wrote:
Thanks. Very useful.

Thank you too!...for commenting rosw...
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