ampantscotland.com, most pie crust recipes are made with half lard
ub: in a bowl, combine all the rub ingredients; set aside
Rinse chicken; dry well.
Sprinkle generously with salt to season.
Heat oil and butter together in a large skillet; add chicken and brown quickly on all sides.
Arrange in shallow baking dish.
Spoon glaze over chicken.
Bake at 375\u00b0F, basting with glaze in pan, about 45 minutes.
Gingered Plum Glaze: Slowly heat plum jam until it melts.
Stir in catsup, lemon peel, lemon juice, vinegar, ginger, hot pepper seasoning, anise seed, dry mustard, cinnamon and cloves.
0 minutes longer, brushing with plum jam during last 10 minutes, until
Mix all ingredients except jam.
Grease and flour 4 (8-inch) round cake pans.
Press dough in pans.
Spread plum jam on top of each.
Bake on top rack for 30 minutes at 350\u00b0.
Makes 4 (8-inch) tarts.
being careful not to cut all the way through.
Open
of a teaspoon of plum jam in the center of each
y about 1/3, add plum jam and continue to stir. As
Preheat oven to 350 degrees F (175 degrees C).
Heat butter in a large pot over medium heat until melted. Add onion; cook and stir until softened, about 5 minutes.
Season flour with salt and pepper in a shallow dish. Dredge lamb chops in flour mixture on both sides.
Layer lamb chops with onion, carrot, and celery in a casserole dish.
Mix stock, plum jam, tomato sauce, and Worcestershire sauce together in a small bowl. Pour over lamb in the casserole dish.
Bake in the preheated oven until lamb is tender, about 1 hour 30 minutes.
Place the game hens in a slow cooker. Sprinkle with red pepper flakes.
Mix the plum jam and onion soup mix together in a bowl until well blended. Remove 1/4 cup of the jam mixture and refrigerate until needed. Brush the remaining jam mixture over the hens.
Set the slow cooker on Low for 7 hours. Brush the reserved glaze over the hens. Cook on Low 1 hour more. Place hens on serving plates and garnish with kiwifruit slices.
In a small saucepan, combine plum jam, vinegar, brown sugar, onion, red chili peppers (if using) garlic and ginger; mix well, and bring to a boil, stirring constantly.
Remove from heat and cool slightly.
Refrigerate, covered overnight.
etting , add the grape jelly, plum jam, chili sauce, diced tomatoes, ginger
Place all ingredients except for olive oil in food processor or blender. Blend until smooth.
Slowly pour in olive oil while slowly blending.
Combine cornstarch and plum jam in saucepan, stirring until smooth
s baking, stir together the plum jam, 1 1/2 teaspoons pepper
o a simmer. Whisk in plum jam, and simmer over medium-low
in oven bag.
Add Plum jam, Worcestershire sauce and chopped onion
Roll the lamb in seasoned flour.
In a large casserole, melt the butter.
Add the oil.
Heat.
Add lamb cubes, a few at a time, and brown quickly.
Remove and set aside.
Add the onions, carrots, potatoes, celery and apples.
Fry, stirring until lightly browned. Season with salt and pepper.
Stir in 1/2 tablespoon seasoned flour.
Add stock and stir.
Return meat to pan.
Bring to a boil. Cover, reduce heat to low and simmer for 1 hour or until lamb is tender.
Stir in the jam.
Taste and adjust seasoning.
Combine soy sauce, plum jam, honey and garlic; pour over chicken in 8 x 8-inch baking pan.
Turn chicken over to coat both sides with sauce.
Bake, skin side down, in 375 F oven 12 minutes.
Turn chicken over; brush with sauce.
Bake 12 minutes longer, or until chicken is no longer pink in center.
Combine sesame seed, cornstarch, soy sauce and plum jam; bring to a boil, stirring constantly.
Coat chicken pieces with sauce; place in aluminum foil.
Spoon remaining sauce over chicken.
Wrap and steam 30 minutes or until tender.
Serve with rice.