For the salsa:
Cut the
nd pepper.
Stir occasionally for 3 minutes.
Add bell
eat and add 1 tbsp honey. Transfer to a small bowl
Add greens to bowl, top with apples and cheese and sprinkle with Glazed Walnuts.
Add the optional craisins and shredded coconut.
Drizzle with salad dressing, toss and serve immediately.
Chop the walnuts into halves. Heat sugar to caramalize slightly and add honey.
In a mixing bowl, mix flour along with egg and oil. Add water and mix to a smooth batter.
Make small pancakes and keep aside.
Place a scoop of icecream in the pancake and roll.
Cut the pancake into two.
Serve immediately, garnished with chocolate sauce, caramalize honey and walnuts.
ups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1
THE GLAZE: Put the Guinness, honey and sugar into a pan,
he cumin, paprika, garlic powder, honey and oil in a medium
Score the ham, making diamond shapes 1/2 inch deep.
Place on a rack in a well-greased foil-lined roasting pan.
Add water to pan.
In a small bowl, combine the honey, brown sugar, cloves and mustard; pour over ham.
Bake, uncovered, at 350 degrees for 1 1/2-2 hours basting with pan juices often. Add additional water to pan if necessary.
*If you don't have a roasting pan - line a 9x13 pan with double layer foil. And proceed with recipe.
n walnuts.
Transfer to prepared baking pan.
Bake for about
o a boil. Add walnuts and continue boiling for 2 minutes, stirring
f oiled foil and roast for 2 hours 10 mins.
Remove roots, tough outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. Split leeks in half lenghtwise to within 1 inch of bulb end. Place in a large skillet. Cook leeks, covered, in a small amount of boiling water for 8 minutes, or until barely tender; drain.
Combine butter, honey, and lemon juice in skillet; add leeks to mixture, and simmer 6--8 minutes, or unitl leeks are glazed and thoroughly heated.
ith oil and salt. Roast for 30 mins, or until crackling
In a wok, heat oil for deep frying to 300 deg. over med. heat. Add walnuts and deep fry turning frequently, until golden for four to five minutes. Remove and drain on paper towels.
Combine butter and brown sugar in a saucepan. Cook stirring, over low heat until brown sugar melts. Add honey and five-spice powder. Mix well. Remove from heat and add walnuts and sesame seeds; gently to coat.
Spread mixture in a foil lined baking pan or plate. Let stand until cool. Break into bite sized pieces before serving.
Blanch carrots in boiling salted water for 2 mins. Add sugar snap peas and cook for 2 mins, or until just tender. Shock in ice water until cool then drain and pat dry.
In a large frying pan, melt butter over medium-high heat. Cook shallot for 1 min, until tender. Add honey, carrots, snap peas, lemon zest and lemon juice. Cover and simmer for 2 mins, or until heated through and glossy. Season. Garnish with parsley.
ie shell and bake 450F for 15 minutes. Reduce heat to
hicken.
Cover and refrigerate for 2-3 hours.
Prepare
bowl, mix the carrots, honey and 2 tbsp oil. Transfer
b>for 25 mins, or until the juices run clear. Mix the honey