Type what you have

Ingredients

• ✓ honey
• water
• active dry yeast
• whole wheat flour
• olive oil
• salt

Instructions

1. 1 Combine warm water, honey, and yeast in the bowl of a stand mixer; let stand until foamy, about 5 minutes.
2. 2 Add 4 cups whole wheat flour, olive oil, and salt. Mix on low with the dough hook until just combined.
3. 3 Cover the bowl and let dough rest for 15 minutes to allow gluten to begin developing.
4. 4 Knead dough on medium speed until smooth and elastic and the sides of the bowl are clean, about 7 minutes.
5. 5 Cover the bowl and let dough rise in a warm, draft-free place until doubled in size, about 1 hour.
6. 6 Lightly grease a 9x5-inch loaf pan. Turn dough onto a lightly floured surface, shape into a loaf, and place seam-side down in the prepared pan.
7. 7 Let dough rise until it domes 1 inch above the rim of the pan, about 1 hour.
8. 8 Preheat the oven to 350 degrees F (175 degrees C). Bake loaf in the preheated oven until golden brown and loaf sounds hollow when tapped, 40 to 45 minutes.
9. 9 Remove loaf from the pan immediately and cool completely on a wire rack before slicing.

By Mme Rocha

Ingredients

• ✓ honey
• water
• active dry yeast
• all-purpose flour
• olive oil
• salt

Instructions

1. 1 Pour warm water into the pan of a bread machine and stir in honey until dissolved. Add yeast; let stand until foamy, about 10 minutes.
2. 2 Add flour, olive oil, and salt to the pan in the order listed or follow the order recommended by the manufacturer if different.
3. 3 Run Soft cycle if available; otherwise, select Regular cycle. Remove loaf from the machine after the cycle is done, about 55 minutes. Allow baked loaf to cool before slicing.

By Barbug408 Barbug408

Ingredients

• ✓ honey
• all-purpose flour
• salt
• olive oil
• water
• canola oil

Instructions

1. 1 Combine flour and salt in a large bowl. Stir in olive oil and honey. Mix in water gradually until dough comes together and is the consistency of pizza dough. Knead by hand until soft and very smooth, about 10 minutes.
2. 2 Brush top of dough with a little bit of canola oil. Cover with plastic wrap and set aside to rest, at least 30 minutes and up to 2 hours.
3. 3 Divide dough into 10 equal pieces. Roll out 1 piece into a circle on a lightly floured work surface. Brush the top of the dough evenly with canola oil. Fold sides in to meet in the center. Fold top and bottom edges to meet in the center to make a square shape. Repeat with remaining pieces.
4. 4 Preheat a large skillet over medium heat.
5. 5 Roll 1 square of dough into a circle again on a lightly floured work surface. Place in the skillet and cook until slightly puffed, 1 to 2 minutes. Drizzle a little bit of oil on top and flip; continue cooking until golden brown and crispy, 1 to 2 minutes more. Transfer to a plate and cover with a clean kitchen towel to keep sabaayad warm and soft. Repeat with remaining pieces.

By MyHalwad

Ingredients

• ✓ honey
• active dry yeast
• water
• whole wheat flour
• wheat germ
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Flour a 12-inch pizza pan.
2. 2 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. 3 In a large bowl, combine flour, wheat germ, and salt. Make a well in the center and pour in honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
4. 4 Transfer dough to the prepared pizza pan and roll to fit. Poke a few holes in dough with a fork.
5. 5 Bake in the preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.

By brookes

Ingredients

• ✓ honey
• corn bread mix
• milk
• sour cream
• egg
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
2. 2 Mix together cornbread mix, milk, sour cream, eggs, and honey in a large bowl until well combined yet slightly lumpy; allow batter to rest for 5 minutes. Fill the prepared muffin cups with batter, about 3/4 full. Lightly sprinkle each muffin with sugar.
3. 3 Bake in the preheated oven until golden brown, 18 to 20 minutes.
4. 4 Brush tops with melted butter 2 to 3 times. Serve warm or cool.

By mindyamac

Ingredients

• ✓ honey
• active dry yeast
• water
• salt
• egg
• all-purpose flour
• egg yolk

Instructions

1. 1 Gather the ingredients.
2. 2 Place water and yeast in a large bowl; let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add beaten eggs.
3. 3 Mix in flour, a cupful at a time, until dough is sticky. Sprinkle dough with flour, and knead until smooth and elastic, about 5 minutes.
4. 4 Form dough into a compact round shape, and place in an oiled bowl. Turn dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
5. 5 Punch down dough, and cut into 3 equal-sized pieces.
6. 6 Working on a floured surface, roll small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends.
7. 7 Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.)
8. 8 Take the strand farthest to the left, and move it over the new middle strand.
9. 9 Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
10. 10 Place braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. Preheat the oven to 350 degrees F (175 degrees C).
11. 11 Bake challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.

By copetenn

Ingredients

• ✓ honey
• water
• almond oil
• salt
• whole wheat flour
• almond flour
• vital wheat gluten
• xanthan gum
• dry yeast

Instructions

1. 1 Combine water, honey, almond oil, salt, whole wheat flour, almond flour, vital wheat gluten, xanthan gum, and yeast in a bread machine. Follow manufacturer's instructions for a 2-pound loaf.

By Jennifer Mervine

Ingredients

• ✓ honey
• water
• active dry yeast
• onion
• olive oil
• salt
• all-purpose flour
• parmesan cheese
• rosemary

Instructions

1. 1 Dissolve honey in warm water in a large bowl; sprinkle yeast over top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Stir in onion, 1 tablespoon olive oil, 1 tablespoon salt, then add flour until dough comes together. Turn dough out on a well-floured surface; knead until smooth and elastic, about 5 minutes.
3. 3 Place dough in a lightly oiled large bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
4. 4 Preheat the oven to 415 degrees F (215 degrees C). Oil a baking sheet.
5. 5 Place dough onto the prepared baking sheet; flatten to evenly cover the whole sheet. Press indentations into dough spaced about 1 inch apart using fingertips. Drizzle with remaining 3 tablespoons olive oil, then sprinkle Parmesan cheese, rosemary, and remaining 1 tablespoon kosher salt over top. Let rise for 10 minutes.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By MICHAELGLASSCOOK

Ingredients

• ✓ honey
• water
• active dry yeast
• vegetable oil
• egg
• salt
• all-purpose flour
• poppy seed

Instructions

1. 1 Gather all ingredients.
2. 2 Pour warm water into a large bowl; sprinkle yeast over water. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together.
4. 4 Turn it out onto a lightly floured surface and knead until smooth and elastic.
5. 5 Place dough in a large, lightly-oiled bowl and turn to coat.
6. 6 Cover with a towel and let rise in a warm place until doubled in volume, about 1 ½ hours.
7. 7 Punch down dough and turn onto a lightly floured surface. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep it from getting sticky.
8. 8 Divide each half into thirds and roll into a long snake about 1 ½ inches in diameter.
9. 9 Pinch the ends of the three snakes together firmly and braid from middle. Either leave as a braid or form into a round braided loaf by bringing ends together, curving the braid into a circle, and pinching ends together.
10. 10 Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour. Preheat the oven to 375 degrees F (190 degrees C).
11. 11 Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds.
12. 12 Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least one hour before slicing.
13. 13 Serve and enjoy!

By Joan Callaway

Ingredients

• ✓ honey
• water
• butter
• bread flour
• whole wheat bread flour
• salt
• active dry yeast
• flax seed
• sunflower seed

Instructions

1. 1 Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select Basic White Cycle; press Start. Add the sunflower seeds when the alert sounds during the Knead Cycle.

By Erna Walmsley

Ingredients

• ✓ honey
• water
• canola oil
• bread flour
• whole wheat flour
• soy flour
• soy milk
• oat bran
• salt
• active dry yeast

Instructions

1. 1 Place water, honey, canola oil, bread flour, whole wheat flour, soy flour, powdered soy milk, oat bran, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Basic Medium or Regular cycle. Remove loaf from the machine after the cycle is done, about 2 hours 55 minutes.

By Laure

Ingredients

• ✓ honey
• tomato juice
• water
• instant yeast
• vegetable oil
• parsley
• green onion
• garlic
• carrot
• salt
• bread flour

Instructions

1. 1 Gather the ingredients.
2. 2 Heat tomato juice and water in a saucepan over low heat until warm to the touch; pour into a large warmed bowl. Add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy, about 10 minutes.
3. 3 Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface.
4. 4 Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size, about 1 hour. Grease two 9x5-inch loaf pans.
5. 5 Punch down dough and turn out onto a lightly floured surface; divide dough in half. Form two loaves and place in prepared loaf pans. Allow to rise until loaves have doubled in size, another 45 minutes.
6. 6 Preheat the oven to 400 degrees F (220 degrees C). Bakes loaves in the preheated oven until golden brown, about 30 minutes. Remove loaves from pans and transfer to a wire rack to cool.

By Jerry La Cross

Ingredients

• ✓ honey
• cooking spray
• spelt flour
• cocoa powder
• baking powder
• cinnamon
• beet
• applesauce
• oil
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Combine flour, cocoa powder, baking powder, and cinnamon together in a bowl. Stir beets, applesauce, oil, honey, and egg together in a separate bowl; stir into flour mixture just until batter is combined. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Remove muffins from tin immediately.

By sueb

Ingredients

• ✓ honey
• cooking spray
• all-purpose flour
• cornmeal
• baking powder
• salt
• butter
• white sugar
• egg
• buttermilk
• sweet corn

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with nonstick spray.
2. 2 Mix flour, cornmeal, baking powder, and salt together in a bowl.
3. 3 Mix melted butter, sugar, and honey together in another bowl. Add eggs, one at time, and mix until combined. Stir in buttermilk. Mix in flour mixture, then fold in thawed corn. Pour into the prepared baking dish.
4. 4 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 28 to 35 minutes.

By Yoly

Ingredients

• ✓ honey
• water
• white sugar
• active dry yeast
• all-purpose flour
• whole wheat flour
• rolled oat
• milk powder
• salt
• vegetable oil
• butter
• cooking spray

Instructions

1. 1 Place water, sugar, and yeast in the pan of a bread machine. Allow yeast to dissolve and foam, about 10 minutes.
2. 2 Meanwhile, mix together all-purpose flour, whole wheat flour, rolled oats, powdered milk, and salt in a large bowl until well combined; set aside.
3. 3 Add honey, vegetable oil, and butter to yeast mixture, then pour flour mixture on top.
4. 4 Select the Dough cycle; press start. Allow the bread machine to complete the cycle, about 1 hour and 30 minutes.
5. 5 Transfer dough to a 9x5-inch loaf pan sprayed with cooking spray. Allow dough to rise in a warm place until doubled in size, about 1 hour.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake in the preheated oven until the top is golden brown, about 35 minutes.

By notajenny

Ingredients

• ✓ honey
• raisin
• whole wheat flour
• brown sugar
• pumpkin pie spice
• baking powder
• baking soda
• salt
• pumpkin puree
• vegetable oil
• egg
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Place raisins in a cup; add hot water to cover. Set aside to plump, 3 to 5 minutes.
3. 3 Whisk whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl; make a well in the center. Add pumpkin purée, oil, honey, and eggs to the well; mix well.
4. 4 Drain excess water from raisins. Stir raisins and walnuts into batter. Spoon batter into the prepared muffin cups, filling each ⅔ full.
5. 5 Bake in the preheated oven until tops spring back when lightly touched, about 18 minutes. Cool.

By Colleen Moir

Ingredients

• ✓ honey
• all-purpose flour
• whole wheat flour
• rolled oat
• salt
• baking soda
• baking powder
• butter
• buttermilk
• egg
• orange zest
• currant
• raisin

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Whisk all-purpose flour, whole wheat flour, oats, salt, baking soda, and baking powder together in a large bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
3. 3 Beat buttermilk, egg, honey, and orange zest together in a medium bowl. Pour buttermilk mixture, currants, and raisins into flour-butter mixture; stir with a wooden spoon until a wet, sticky dough comes together.
4. 4 Turn dough out onto a well-floured work surface; press dough together into a ball and cut into 2 equal pieces. Form each into a smooth, round loaf.
5. 5 Transfer to the prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch-deep "X" into the top of each loaf using a serrated knife.
6. 6 Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ honey
• cooking spray
• all-purpose flour
• brown sugar
• baking powder
• salt
• pumpkin puree
• greek yogurt
• oat
• oat
• cinnamon
• egg white
• water
• cheddar cheese

Instructions

1. 1 Preheat an air fryer to 280 degrees F (140 degrees C) according to manufacturer's instructions, about 3 minutes. Line the air fryer basket with parchment paper and spray with cooking spray.
2. 2 Mix flour, brown sugar, baking powder, and salt together in a medium bowl. Add pumpkin puree and yogurt. Stir to combine.
3. 3 Place dough on a lightly floured surface; divide into 4 balls. Roll each ball into 8-inch long ropes. Join the ends together to form bagels.
4. 4 Mix oats and cinnamon together in a small bowl. Whisk egg white, honey, and water together in another small bowl until smooth. Brush bagels with egg mixture; sprinkle oats and cinnamon on both sides.
5. 5 Place bagels in the prepared basket and bake for 13 minutes. Sprinkle Cheddar cheese over bagels and bake for 2 minutes more.

By Lela

Ingredients

• ✓ honey
• orange pekoe tea
• water
• ice cube
• sweetened condensed milk

Instructions

1. 1 Steep the tea bags in hot water until the color turns dark red, about 3 to 5 minutes. Discard the tea bags and let the tea cool.
2. 2 Combine the ice cubes, sweetened condensed milk, and honey in a glass or cocktail shaker. Pour in the tea and mix well. (If the tea is still warm, the ice may melt; add more ice if desired.) A strong, flavorful milk tea is ready for you to enjoy.

By Tao,RN

Ingredients

• ✓ honey
• soy sauce
• sesame oil
• garlic
• ginger root
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Combine soy sauce, honey, sesame oil, garlic, and ginger in a small microwave-safe bowl; heat in the microwave on medium power for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
3. 3 Place chicken breasts in a shallow dish. Pour soy sauce mixture over top and set aside to marinate for 15 minutes.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Meanwhile, remove chicken from marinade; transfer marinade into a small saucepan and bring to a boil. Reduce heat to low and simmer until thick, about 1 minute. Set aside for basting.
5. 5 Cook chicken on the preheated grill, basting frequently with reserved marinade, until golden brown on all sides and chicken is no longer pink in the center, about 6 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C).

By Janet M Leichliter

Ingredients

• ✓ honey
• soy sauce
• peanut butter
• hot sauce
• white vinegar
• sesame oil
• garlic powder
• black pepper

Instructions

1. 1 Combine soy sauce, peanut butter, honey, Chinese hot sauce, white vinegar, sesame oil, garlic powder, and ground black pepper; whisk well until smooth.

By Jackiedc

Ingredients

• ✓ honey
• shaoxing wine
• hoisin sauce
• kiwi
• soy sauce
• thai chile sauce
• garlic
• oyster sauce
• five-spice powder
• pork belly

Instructions

1. 1 Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.
2. 2 Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.
3. 3 Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.
4. 4 Place pork belly on the wire rack, reserving marinade.
5. 5 Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.
6. 6 Move oven rack to the top position and preheat the oven's broiler.
7. 7 Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.

By MelisaG

Ingredients

• ✓ honey
• soy sauce
• ketchup
• brown sugar
• rice wine
• hoisin sauce
• red bean curd
• five-spice powder
• pork tenderloin

Instructions

1. 1 Gather all ingredients.
2. 2 Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red bean curd, and five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes.
3. 3 Meanwhile, slice each pork tenderloin lengthwise into 1 ½- to 2-inch-thick strips. Place pork strips in a large, resealable plastic bag.
4. 4 Pour marinade into the bag with the pork. Squeeze air from the bag, seal, and turn the bag a few times until pork is well coated. Marinate in the refrigerator, 2 hours to overnight.
5. 5 When ready to cook, preheat a charcoal grill for medium-high heat and lightly oil the grate.
6. 6 Remove pork from marinade and shake to remove excess liquid. Set aside the remaining marinade for basting.
7. 7 Rake the hot coals into two equal piles on opposite sides of the charcoal grate. Add a small container of water to the grate. Place pork strips in the center of the grate for indirect cooking.
8. 8 Cook pork over indirect heat, turning regularly and basting as desired, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 30 minutes or longer.
9. 9 Serve hot and enjoy!

By DavidAndrea

Ingredients

• ✓ honey
• pork roast
• soy sauce
• sherry
• garlic
• ginger
• cornstarch
• water

Instructions

1. 1 To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
4. 4 Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

By CHRISTYJ

Ingredients

• ✓ honey
• water
• white sugar
• walnut
• egg white
• mochiko
• vegetable oil
• shrimp
• mayonnaise
• sweetened condensed milk

Instructions

1. 1 Gather all ingredients.
2. 2 Stir water and sugar together in a small saucepan over high heat. Bring to a boil and add walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
3. 3 Whip egg whites in a medium bowl until foamy. Stir in mochiko until it has a pasty consistency.
4. 4 Heat oil in a heavy deep skillet over medium-high heat. Dip shrimp in mochiko batter, then fry in batches in hot oil until golden brown, about 5 minutes.
5. 5 Remove with a slotted spoon and drain on paper towels.
6. 6 Stir together mayonnaise, honey, and sweetened condensed milk in a medium serving bowl.
7. 7 Add fried shrimp and toss to coat with sauce. Sprinkle candied walnuts on top and serve.

By Celia

Ingredients

• ✓ honey
• hoisin sauce
• cranberry sauce
• soy sauce
• white wine
• red food coloring
• garlic salt
• five-spice powder
• pork sparerib
• water

Instructions

1. 1 In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place water in the bottom of a large roasting pan. Arrange ribs on the pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes or until it has an internal temperature of 160 degrees F (70 degrees C).

By JRIVIERA77

Ingredients

• ✓ honey
• hoisin sauce
• ketchup
• soy sauce
• sake
• rice vinegar
• lemon juice
• ginger
• garlic
• five-spice powder
• pork sparerib

Instructions

1. 1 Gather all ingredients.
2. 2 Mix hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic, and five-spice powder together in a shallow glass dish. Place ribs in the dish and turn to coat. Cover and marinate in the refrigerator for 2 hours or up to overnight.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or a rack over the tray; arrange ribs on the grate.
4. 4 Cook in the preheated oven on the center rack for 40 minutes, turning and brushing with marinade every 10 minutes.
5. 5 Let marinade cook on for final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

By IBNSHISHA

Ingredients

• ✓ honey
• sherry
• ginger root
• oyster sauce
• five-spice powder
• soy sauce
• sugar
• hoisin sauce
• ketchup
• cinnamon
• pork shoulder

Instructions

1. 1 In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
2. 2 Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
3. 3 Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
4. 4 Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
5. 5 Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.

By SHERRY_G

Ingredients

• ✓ honey
• egg white
• salt
• shrimp
• water
• white sugar
• walnut
• mayonnaise
• sweetened condensed milk
• lemon juice
• cornstarch
• vegetable oil

Instructions

1. 1 Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
2. 2 Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
3. 3 Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
4. 4 Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
5. 5 Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
6. 6 Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
7. 7 Serve shrimp with the walnuts and honey dressing.

By SweetNsalty

Ingredients

• ✓ honey
• milk
• egg
• chicken breast
• potato starch
• all-purpose flour
• salt
• black pepper
• shichimi togarashi
• oil
• mayonnaise
• sweet chili sauce
• gochujang

Instructions

1. 1 Whisk together milk and egg in a large bowl until well combined. Add chicken; stir to coat and allow to marinate for 15 minutes. Drain and discard egg mixture.
2. 2 Combine potato starch, flour, salt, pepper, and shichimi in a medium bowl. Pour into a large plastic resealable bag. Add chicken; seal the bag and shake until chicken is well coated.
3. 3 Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C). Working in batches of about 5 to 8 pieces at a time, cook chicken in hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate.
4. 4 Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry for another 90 seconds.
5. 5 Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.
6. 6 Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined.
7. 7 Toss fried chicken with sauce to coat. Serve and enjoy!

By Diana71