Great Meals And Snacks For Fine Dining
The Miracle Honey Recipes
Strawberry Honey Smoothie
Ingredients: 1 cup strawberries
1 tablespoon honey
1 teaspoon vanilla
1 cup milk
1 frozen banana
Instructions: Blend all ingredients in a blender
until well combined.
Pour into a glass and enjoy.
Greek Honey Parfait
2 cups Greek Yogurt
2 tablespoons honey
1 cup fresh fruit
Instructions: 1. Place a few tablespoons of yogurt in the
bottom of two glasses.
2. Top the yogurt with a drizzle of honey and a bit of fruit.
3. Continue until the glasses are full.
4. Serve while fresh.
Honey Lemon Tea
1 tablespoon freshly squeezed lemon juice
2 tablespoons honey
1 cup boiling water
Instructions: 1. Squeeze the lemon juice into a mug.
2. Add the honey and stir.
3. Pour boiling water over the honey and lemon.
Stir, and enjoy while warm.
Cinnamon Spiced Honey Butter
1/4 pound unsalted butter
4 tablespoons honey
1/2 teaspoon cinnamon
1/4 teaspoon salt
Instructions: 1. Using a mixer with a paddle attachment,
mix all ingredients together.
2. Serve honey butter at room temperature.
Honey Almond Smoothie
1 1/2 cups almond milk
1/4 cup almond butter
2 tablespoons honey
1 tablespoon cinnamon
1 frozen banana
Instructions: Place all ingredients in a blender.
Mix on high until smooth.
Easy Honey Fruit Dip
1 cup Greek yogurt
1/2 teaspoon cinnamon
1 teaspoon vanilla
4 tablespoons honey
Instructions: 1. Combine all ingredients in a bowl.
2. Chill before serving.
2 cups honey
1/2 cup dry mint leaves
Instructions: 1. Place honey and mint in a cast iron pot.
2. Simmer on low heat until it almost reaches a boil.
3. Once cool, pour honey into a jar through a cheesecloth to strain
out the mint leaves. Store in a cool, dark place.
Honey Carrot Soup
2 cups carrots 6 4 cups vegetable broth
1/4 cup honey
3 cloves garlic, crushed
Salt and pepper to taste
1 cup heavy cream
Chopped parsley for garnish
Instructions: 1. Peel and slice carrots.
2. Put carrots, broth, honey, garlic and salt and pepper in a sauce pan.
3. Bring soup to a boil, then simmer for 30 minutes.
4. Puree soup in a blender, then pour back into pot.
5. Stir in cream and serve topped with parsley.
Fruit and Nut Honey Butter
1/2 cup butter, softened
1/4 cup walnuts 6 1/4 cup dried fruit
Instructions: 1. Mix together all ingredients with a whisk.
2. Refrigerate until solid.
3. Spread on gluten-free crackers or bread.
Almond Honey Cake
4 cups almond flour
2 teaspoon baking powder
6 1 teaspoon baking soda
1 teaspoon cardamom
1 teaspoon ground ginger
1 teaspoon sea salt
3 eggs, beaten
1/3 cup of honey
1/4 cup coconut oil
6 ounces of raspberries
Pistachios for garnish
Instructions: 1. Preheat oven to 350 degrees Fahrenheit.
Grease two 9 inch pans with butter and dust with almond flour.
2. Whisk together dry ingredients.
3. Combine wet ingredients in a separate bowl. Fold in raspberries.
Mix in the dry ingredients and put batter into pans.
4. Bake for 45 minutes or until a toothpick comes out clean.
5. Sprinkle top of cake with pistachios and serve.
Donald Russell For Real Food, Real Flavour, Every Day
We all love a barbecue, and any excuse will do, but it takes time, patience and attention - Now you can get the classic taste of summer at any time with Donald Russell’s Sticky Pork Ribs hand-coated in a special barbecue-style sauce. All you need to do is pop them into the oven straight from frozen and you can have them sizzling, glistening and smelling absolutely divine.
Try the newest addition to the Donald Russell range - their Marinated Pork Chop. Succulent free-range pork on the bone, because they have already been marinated you can simply fry, grill or barbecue them and have your normal pork chop dinner, with no effort, no waiting and no mess to contend with.
Why not take the night off cooking? With Donald Russell’s mouth-watering summer ideas try their top-notch, restaurant quality, meaty Lasagne using 100% Donald Russell beef steak and pork mince, hand made by professional chefs and inspired by a traditional Italian recipe for well balance flavours,
Get yours today! To order visit donaldrussell.com
Complete Your Meal with their new Vegetable Side Selection, buttery Mashed Potato, Creamy Savoy Cabbage, Carrots & Petits Pois in Bechamel, Cauliflower Cheese, Petits Pois and Bacon in Bechamel, Leaf Spinach in Bechamel.
Buy Today! Traditional Butcher’s Cuts
The rich, comforting flavours of premium UK beef,
pork and lamb.
Inspired by traditional Butcher’s cuts from days gone by.
Value for money cuts, with their 100% guaranteed Donald Russell quality.
Roast Chicken Slaw And New Potatoes
Serves 2, Preparation time : 20 to 25 minutes , Cooking time: 1 hour
1x1.2kg (2lbs 10oz) small free range chicken
2 tbsps olive oil
Half lemon, Sprigs of thyme, 2 garlic cloves crushed
Salt and ground black pepper
150g (5oz) new potatoes, cooked and halved
For the fennel and celeriac slaw:
1 fennel bulb, quarter celeriac, 1 carrot, peeled, 1 tbsp Greek yoghurt
1 tbsp chopped chives, Juice of 1 lemon.
Preheat the oven to 200C/400F gas 6. Rub the chicken all over with olive oi then stuff with the lemon half, sprigs of thyme and crushed garlic. Season with salt and black pepper then put the chicken into a roasting tin.
Roast in the over for 1 hour, until cooked. Cover with foil then leave to cool completely.
For the slaw, slice the fennel thinly. Peel the celeriac, then thinly slice and cut into matchsticks. Grate the carrot then mix together with the fennel and celeriac in a bowl. Add the yoghurt, chives and lemon juice, season then mix well . Set aside.
Once the chicken is cooled, shred the meat, put into a bowl and season.
Layer the cooked potatoes, slaw and chicken into Kilner jars then chill. Store any remaining chicken in an air-tight container for another use.
Asparagus And Courgette Tart
Serves 2, Preparation time: 15 minutes, Cooking time: 25 minutes
2 courgettes, 100g (3 and half oz) asparagus, trimmed and halved lengthways
1 tbsp olive oil, Salt and ground black pepper, 320g (11oz) ready-rolled puff pastry
90g (3oz) ricotta, 10g (half oz) grated Cheddar Cheese, 1 tsp pesto, 1 medium egg beaten, plus egg wash, 50g (2oz) feta
Preheat the oven to 200C/4400F/gas 6. Line a large baking sheet with a piece of parchment paper. Slice the courgettes into ribbons and put into a bowl with the asparagus. Drizzle with olive oil, toss and season.
Unroll the pastry and cut in half so you have a piece 24cm (9in) by 18cm (7in).
Re-wrap one half and store in the fridge for another use. Place the other half on to the prepared baking sheet and score a 1cm (half in) border around the edge with a small, sharp knife and knock the edges of the pastry to help it to puff.
Mix the ricotta, Cheddar, pesto and egg in a bowl. Spread the mixture over the pastry, making sure you stay within the border. Place the courgettes and asparagus on top.
Brush the pastry edges with the egg wash and bake in the oven for 20 minutes.
Remove and top the tart with crumbled feta then return to the oven to bake for another 5 minutes. Leave to cool on a wire rack.
Pancake Day is almost here – so why not turn the tables with this tip-top alternative topping.
Ricotta, spinach, ham and cherry tomato pancakes
Servings 4 – Preparation time 20 minutes – cooking time : 30 minutes
200g (7oz) ricotta cheese
40g (1 and a half oz) mature Cheddar cheese, grated
100ml (3 & a half fl oz) milk
2 eggs separated – 100g (3 & a half oz) self-raising flour, sifted
1 tbsp Olive oil, for frying – 200g (7oz) cherry tomatoes, halved
100g (3 & a half oz) fresh baby spinach leaves
2 tsps red-wine vinegar – 4 slices good quality ham
In a bowl, mix the ricotta and Cheddar cheeses, the milk, egg yolks and a pinch of sale.
Whisk this together to combine everything.
In a separate blow, whisk the egg whites until they form soft peaks and firm up without being too stiff.
- Add the sifted flour to the milk and cheese mixture and mix it together briefly. Fold in the egg whites gently so as not to lose too much air from them.
- Warm a large non-stick frying pan on a low medium heat. Wipe a little olive oil around the pan with kitchen paper and ladle enough batter into the pan to form a 12cm circle. If you have room in the pan do these two at a time.
- Let the pancake sit as it steadily cooks and once the first side is a lovely golden brown, flip it over with a spatula to repeat the process on the other side. Once all the batter is done, you should have 8 pancakes. Keep these warm in a low oven while you prepare the topping.
- Give the frying pan a quick clean and place it on a medium-high heat. Add the olive oil and tomatoes and colour these for a minute or two.
- Add the spinach leaves and wilt these down for 1 minute. Season the tomatoes and spinach with a little salt and pepper and add the red wine vinegar to finish.
- To serve, arrange two pancakes on each plate and top the pancakes with some of the tomato and spinach mixture. Finish by draping a slice of ham on top.
- Handy hint: Pecorino or Parmesan are good alternatives to Cheddar.
Its a fact that food just tastes better outdoors.
Now with 101 Camping & Outdoor Recipes, even campers who have never cooked anything more complicated than Smores can make great meals and snacks over the campfire.
If you love to cook and you love the outdoors, then this is the recipes below are for you. Use these now so you can start planning your next camping trip right away!
You no longer need to sacrifice eating well just because you are not in your home kitchen.
These Camping & Outdoor Recipes provides you with delicious, and easy-to-prepare recipes for breakfast, lunch, and dinner that are sure to make you a hit around the campfire.
Below are some of the tasty recipes you will find useful whenever you go Camping.
20 Minute Hamburger Skillet Stew
1/4 lb Lean ground beef
1 lg Onion,sliced wafer-thin
4 Carrots,sliced wafer-thin
2 Potatoes,halved, sliced
3 Ribs celery,sliced
1 c Boiling water
2 t Beef extract OR bouillon
2 Bay leaves
1/4 t Dried thyme
Salt OR garlic salt
Pepper 1/4 c Dry red wine
2 T All purpose flour
Use melon baller and shape meat into tiny meatballs. Brown in
skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add
boiling water or broth and extract or bouillon. Add remaining
veggies, seasonings. Cover, cook over low heat, 15 mins until vegs are
tender. Combine wine or water and flour in covered jar. Shake and stir
into skillet. Cook and stir until sauce is thick, 4 mins
4 c Shredded Hash Brown,Dried
Potatoes (Get At Costco)
1 lg Pot With A Lid
2 pk Onion Soup Mix
1 lg Spoon
1 1/2 lb Meat (Or Sausage),Ground
6 c Water
Assorted Seasonings To
Brown the meat in the bottom of the pan. Break up the meat as it
cooks assuring that all the pink (raw) meat is cooked. Add the water
and soup mix stirring to mix. Heat to boiling and simmer a few
minutes. Add the dry potatoes and stir to mix. Cover the pot and
move to the edge of the fire for about 10 minutes to allow the
potatoes to swell up with the water. Move the pot back on the heat
and stir while cooking the potatoes. cook about 5-10 minutes. Serve
hot. Seasonings may be added with the potatoes to the cooks taste.
Hot peppers, chili powder, basil, italian seasonings are good.
The meat may be hamburger, sausage, italian sausage, etc. Different
meats do provide a different flavor. This hash can be either an evening
or breakfast meal.
4 T Butter or margarine
10 oz Cheddar cheese,sharp
Salt & pepper to taste
Grease a large square of heavy foil. Arrange sliced potatoes on foil,
sprinkle with salt and pepper and cover with sliced onions. Add chunks
of butter or margarine. Wrap and seal foil. Cook over hot
coals on a grill until done (30 or 40 minutes depending on fire). Open
foil and add thin-sliced cheddar strips. Cover again and grill for a
couple of minutes, until cheddar melts.
Camp Stew - Mr. B's Recipe
1 Or more chickens
2 lg Onions,cut up fine
2 Twice as many squirrels as
of pickled pork -or-,Slices
-bacon to cover bottom of
Red,black pepper & salt to
Prepare one or more chickens, and twice as many squirrels, as for
frying. Into the bottom of a pot or deep stew-pan, lay slices of
pickled pork or bacon, cutting off the rind and rancid parts, if bacon is
Put a layer of chicken, one of Irish potatoes peeled and sliced, two
large onions cut up fine, butter beans, corn and tomatoes; red and
black pepper and salt to taste; a layer of game, then of pork. Finish
with a layer of vegetables; cover with water, and, putting on a wellfitting
cover, set the vessel where the mixture will simmer gently and
steadily for four hours.
Camper's Buckwheat Pancakes
3/4 c Buckwheat Flour
3/4 c Flour,All-Purpose
1/2 t Salt
1/3 c Dried Whole Egg
1/2 c Nonfat Dry Milk
1 1/2 t Baking Powder
4 T Margarine
1 1/2 c Water
Mix all ingredients, except margarine, with water to make a creamy
batter. Melt margarine and add gradually to batter while stirring.
2 c Flour
1 t Baking soda
1/2 t Salt
1/2 t Baking powder
1 c Margarine
1 c White sugar
1 c Brown sugar
1 t Vanilla
2 c Oats
6 oz Semi-sweet chocolate chips
1 c Nuts
Sift together the flour, baking soda, salt, and baking powder. Cream
the margarine and the sugars together. Add the eggs and beat. Add
the flour mixture and mix well. Add the vanilla, oats, chocolate chips,
and nuts. Grease a 13x9x2 pan, and press mixture in evenly. Bake in a
preheated oven 15 minutes at 350 F
Cookies - Recipies To Be Enjoyed
1986 Winner Praline Cookies
1/2 cup butter
1 1/2 cup brown sugar,Packed
1 1/2 c
1 t vanilla
1 cup pecans,Chopped
Preparation time: 25 minutes Baking time: 10 to 12 minutes
1. Heat oven to 350 degrees. Cream butter, sugar and egg. Stir in flour,
vanilla and pecans. Mix well by hand. Shape into balls about the size
of walnuts, place on cookie sheets and flatten to about 1/8 inch.
2. Bake 10 to 12 minutes, or until brown. Remove from oven and allow to
cool completely and harden. Winner Jean McGree of Flossmoor "bores
everyone," she says, with this family tale of Christmas praline cookies:
"Since the time Mom had been a little girl, each November Grandma
would surround her back yard pecan tree with sheets to catch the
falling nuts. But most of the nuts had to be knocked from the branches
with her long-handled broom. Then she would spend hours stooped over
those sheets, picking up the pecans and sorting the good ones from the
black and hollow shells.
"When her daughter married and moved away, the nuts were carefully
picked over, packaged and shipped 'up North.' Free time in the first
week of December was always marked for shelling the pecans. Sore hands
and stiff backs were repaid with secret nibbling and promises of
praline cookies for Christmas.
"Soon, I'll start looking for a package from Great-Grandma in South
Carolina. Then, as we crack the pecans, I can retell the 'pecan story'
to Michael and Ann, who know that Santa always looks for pralines on
from the Chicago Tribune annual Food Guide Holiday Cookie Contest
Yield: 36 servings
1986 Winner: Coconut Joys
Yield: 36 Servings
1/2 c Butter
2 c Confectioners' sugar
3 c Flaked coconut
1 T Milk
2 oz Semi-sweet chocolate,melted
Preparation time: 30 minutes Chilling time: 1 hour
1. Melt butter in saucepan. Remove from heat. Add sugar, coconut and
milk. Mix well. Shape rounded teaspoon of mixture into balls. Make a
dent in the center. Place on a cookie sheet lined with wax paper.
2. Fill center with melted chocolate. Chill until firm. Store in
refrigerator. These freeze wonderfully and look beautiful on a tray.
Winner Shere Case of Hickory Hills describes her cookie entry: "Holiday
preparation usually starts in September and continues until the night
before Christmas. I have been doing this for almost 18 years, and each
year I add more recipes. This particular cookie, passed on to me by my
sister- in-law, Diana Forkash of Wisconsin, ranks among the favorites
of the family and friends. It looks absolutely gorgeous on a plate,
tastes wonderful and is absolutely the easiest thing to make. There is
no baking time involved, and you can sit down on the job and enjoy
1986 Winner: Sirups Kager (Danish Brown Spice Cookies)
Yield: 60 Servings
1 C Butter (or margarine )
1 C Sugar
1 C Dark corn syrup
2 t Cinnamon
1 T cloves,Ground
1/2 T Baking soda mixed with
1 T water
1 C Flour,Can Use 4 Cups
Preparation time: 45 minutes Chilling time: One hour Baking time: 8
to 10 minutes
1. Cream butter or margarine with sugar and corn syrup. Stir in
cinnamon, cloves and baking soda mixture. Add flour a little at a time,
mixing well after each addition until stiff dough forms. Cover dough
and refrigerate until firm.
2. Heat oven to 400 degrees. Roll dough to 1/8-inch thickness on
floured surface. Cut with cookie cutters into reindeer or desired
shapes. Or roll dough into logs about 1-inch in diameter and slice
crosswise into 1-inch-thick rounds.
3. Bake on ungreased cookie sheets until lightly browned, about 8 to 10