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Sweet Chicken Marsala
Dinner Italian

Sweet Chicken Marsala

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Melt 2 tablespoons butter in a large pot over medium heat. Add mushrooms, onion, and garlic; increase heat to medium-high. Cook and stir until mushrooms are golden brown, 3 to 5 minutes.
  2. 2 Stir Marsala wine, chicken stock, brown sugar, lemon juice, molasses, and corn syrup into mushroom mixture; bring to a boil. Cook, stirring frequently, until liquid reduces by about half, 10 to 15 minutes.
  3. 3 Whisk cornstarch into cold water in a small bowl; slowly whisk into Marsala sauce, whisking continually. Cook and stir until sauce thickens, 10 to 15 minutes more.
  4. 4 Heat olive oil with remaining 1 tablespoon butter in a large skillet over medium heat; cook chicken until golden brown, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Divide breasts among 4 plates.
  5. 5 Drizzle Marsala sauce over chicken breasts; garnish with green onion.

By WyOldtimer

Mumze's Sticky Chicken
Dinner

Mumze's Sticky Chicken

4.2

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Lay chicken in a single layer in a baking dish.
  3. 3 In a medium bowl combine corn syrup, soy sauce, sugar and wine. Pour over chicken and sprinkle with garlic powder.
  4. 4 Bake in preheated oven until sauce is hot and bubbly.
  5. 5 Reduce temperature to 350 degrees F (175 degrees C), and bake until thick and sticky, basting repeatedly.

By Mumze

Honey Glazed Ham
Dinner American

Honey Glazed Ham

4.8

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a roasting pan with foil.
  2. 2 Score ham in a crosshatch pattern; stud with whole cloves. Place ham in the prepared pan.
  3. 3 Heat honey, butter, and corn syrup in the top half of a double boiler on medium heat until butter melts. Keep glaze warm while ham bakes.
  4. 4 Brush glaze over ham; bake in the preheated oven for 1 hour and 15 minutes.
  5. 5 Baste ham with glaze every 10 to 15 minutes. Broil to caramelize glaze during last 4 to 5 minutes of cooking time. Remove from oven and let sit a few minutes before serving.
  6. 6 Enjoy!

By Colleen

Orange Glazed Sweet Potatoes
Dinner

Orange Glazed Sweet Potatoes

4.1

Prep
Cook
Total

Instructions

  1. 1 Pare and halve sweet potatoes.
  2. 2 Combine peel, juice, corn syrup, and brown sugar.
  3. 3 Add sweet potatoes, boiling water, and salt to a large saucepan. Simmer, covered, until tender; this should take about 15 minutes. Drain off liquid, leaving 1/4 cup in skillet. Dot potatoes with butter or margarine. Pour orange juice mixture over potatoes, and add orange slices. Cook, uncovered, over low heat until glazed, an additional 15 minutes. Baste often, and turn once while cooking.

By Cindy Callentine

Korean Potatoes
Dinner Korean

Korean Potatoes

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a wok over medium-high heat. Add potatoes; stir-fry until browned in spots and partially cooked through, 5 to 7 minutes.
  2. 2 While potatoes are cooking, mix together water, soy sauce, ketchup, corn syrup, sugar, garlic, and red pepper flakes in a bowl.
  3. 3 Pour soy sauce mixture over potatoes. Reduce heat and simmer until potatoes are tender and sauce thickens, 6 to 8 minutes. Sprinkle with sesame seeds and toss to coat.

By cullivoe

Aussie Chicken
Dinner Other

Aussie Chicken

4.6

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Rub chicken breasts with seasoning salt; cover and refrigerate for 30 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until crisp. Drain on paper towels; set aside.
  4. 4 Combine mustard, honey, corn syrup, mayonnaise, and dried onion flakes in a medium bowl; refrigerate 1/2 and set remaining 1/2 aside.
  5. 5 Heat oil in a large skillet over medium heat. Add chicken; cook until browned, 3 to 5 minutes per side. Transfer breasts to a 9x13-inch baking dish. Top each breast with remaining 1/2 honey-mustard sauce; layer mushrooms and bacon on top. Sprinkle with shredded cheese.
  6. 6 Bake in the preheated oven until cheese is melted and chicken juices run clear, about 15 minutes. Garnish with parsley; serve with reserved 1/2 honey-mustard sauce.

By beckie

Marinated Chicken Kebabs
Dinner American

Marinated Chicken Kebabs

4.7

Prep
15 min
Cook
20 min
Total
155 min

Instructions

  1. 1 Whisk oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt together in a medium bowl until well combined. Add chicken; stir to coat. Cover the bowl with plastic wrap; marinate in the refrigerator at least 2 hours.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Remove chicken from marinade and shake off excess; thread chicken onto skewers alternating with onions, mushrooms, and bell pepper. Place on a plate and set aside.
  4. 4 Pour marinade into a small saucepan; bring to a boil. Cook until slightly thickened, 5 to 10 minutes.
  5. 5 Cook skewers on the preheated grill, flipping frequently, until chicken is no longer pink and juices run clear, 15 to 20 minutes. Baste frequently with boiled marinade during the last 10 minutes. An instant-read thermometer inserted into centers of chicken pieces should read at least 165 degrees F (74 degrees C).

By D DETMANN

Pan-Roasted Miso-Marinated Sea Bass
Dinner Japanese

Pan-Roasted Miso-Marinated Sea Bass

3.0

Prep
20 min
Cook
15 min
Total
275 min

Instructions

  1. 1 Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
  4. 4 While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.

By MissGleasonSanchezApostolides

Sweet Potato Pudding II
Dinner American

Sweet Potato Pudding II

3.8

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 2-quart casserole dish.
  2. 2 Mix together the sweet potato, sugar, light corn syrup, milk, melted butter, beaten eggs, ground nutmeg, ground cinnamon, salt, coconut, chopped pecans, and raisins in a large mixing bowl; spoon the mixture into the prepared dish.
  3. 3 Bake in the preheated oven until the top is golden brown and the pudding is set, about 90 minutes.

By KR

Gamja Jorim (Korean Potato Dish)
Dinner Korean

Gamja Jorim (Korean Potato Dish)

4.5

Prep
10 min
Cook
22 min
Total
32 min

Instructions

  1. 1 Rinse cubed potatoes in a colander under cold water to remove starch; shake well to remove excess water.
  2. 2 Heat oil in a skillet over medium heat. Cook and stir dried chiles until puffed and beginning to blacken, about 4 minutes. Remove from skillet. Increase heat to medium-high.
  3. 3 Place potatoes in the skillet. Cook, stirring constantly, until translucent around the edges, about 5 minutes. Add scallion whites and garlic; saute for 1 minute. Mix in water, soy sauce, corn syrup, and sugar. Cover and bring to a boil. Reduce heat to medium-low. Cook, stirring frequently, until potatoes are tender and sauce is thickened, 7 to 10 minutes.
  4. 4 Remove potato saute from heat. Season with salt and pepper. Garnish with scallion greens.

By JoeTheBaker

Russian Black Bread
Dinner European

Russian Black Bread

4.6

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Place ingredients into the bread machine in order suggested by the manufacturer.
  2. 2 Use the whole wheat, regular crust setting.
  3. 3 After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

By Mary

Mom's Meatloaf
Dinner American

Mom's Meatloaf

4.6

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix ground beef, tomato sauce, cracker crumbs, onion, eggs, bell pepper, salt, thyme, and marjoram in a large bowl until well combined. Shape mixture into two equal loaves and place into a 9x13-inch baking dish.
  3. 3 Cover with foil and bake in the preheated oven for 1 hour.
  4. 4 While the meatloaves are baking, mix ketchup and corn syrup in a small bowl to make a glaze.
  5. 5 After 1 hour, remove the baking dish from the oven and remove the foil. Brush glaze onto both loaves. Return the baking dish to the oven and bake, uncovered, until loaves are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Wendy

Korean Braised Chicken (Jjimdak)
Dinner Korean

Korean Braised Chicken (Jjimdak)

Prep
15 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 20 minutes.
  2. 2 Meanwhile, combine soy sauce, rice wine, oyster sauce, corn syrup, sugar, sesame oil, garlic, and pepper the for sauce in a bowl. Set aside.
  3. 3 Bring a pot of water to a boil; add chicken pieces. Boil for 3 minutes; remove from heat and drain, reserving 3 cups water.
  4. 4 Heat another pot over medium-high heat. Add chicken pieces, potatoes, carrots, onion, and chiles. Add reserved water and sauce mixture. Bring to a boil; continue to boil until vegetables are soft and chicken is no longer pink in the center, about 25 minutes. Add glass noodles and green onions; boil for 5 minutes more. Serve.

By KFoodaddict

Korean Beef Short Rib Stew (Galbi Jjim)
Dinner Korean

Korean Beef Short Rib Stew (Galbi Jjim)

4.4

Prep
15 min
Cook
170 min
Total
245 min

Instructions

  1. 1 Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
  2. 2 Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
  3. 3 Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
  4. 4 Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.

By KANGARYOO

Korean Short Ribs (Kalbi Jjim)
Dinner Korean

Korean Short Ribs (Kalbi Jjim)

Prep
35 min
Cook
120 min
Total
385 min

Instructions

  1. 1 Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.
  2. 2 Soak short ribs in a bowl of cold water for 20 minutes, changing the water a few times. Drain and bring ribs to room temperature, about 30 minutes.
  3. 3 Bring a large pot of water to a boil. Add short ribs; cook until no longer pink, about 10 minutes. Drain and rinse with cold water. Remove any loose particles and excess fat; transfer to a large pot.
  4. 4 Mix 2 cups water, sliced onion, soy sauce, garlic, brown sugar, and rice wine in a bowl; pour over ribs in the pot. Bring to a boil; cook for 20 to 25 minutes. Stir in shiitake mushrooms, radish, and carrot. Reduce heat to low and simmer, stirring occasionally, until short ribs are tender, about 1 hour.
  5. 5 Stir eggs, corn syrup, sesame oil, and black pepper into the pot. Increase heat to medium-high; cook, stirring frequently, until most of the cooking liquid has evaporated, about 15 minutes. Transfer short ribs to a serving platter and top with chopped green onion.

By dleewla

Glenn's Marinated Pork Shoulder
Dinner American

Glenn's Marinated Pork Shoulder

4.7

Prep
15 min
Cook
180 min
Total
435 min

Instructions

  1. 1 In a large bowl, mix garlic, onion, soy sauce, corn syrup, apple juice, Worcestershire sauce, molasses, wine, Italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, Cajun seasoning, crushed red pepper, seasoning salt and brown sugar.
  2. 2 Score pork shoulder 1/8 to 1/4 inch deep. Place in the bowl with the marinade mixture. Marinate at least 4 hours in the refrigerator.
  3. 3 Preheat an outdoor grill for medium high heat and lightly oil grate.
  4. 4 Cook marinated pork shoulder on the prepared grill 3 hours, or until the internal temperature has reach a minimum of 165 degrees F (75 degrees C). Marinate frequently with the mixture while grilling.

By Genn C.

Korean Kalbi Jjim (Braised Beef Short Ribs)
Dinner Korean

Korean Kalbi Jjim (Braised Beef Short Ribs)

4.5

Prep
30 min
Cook
85 min
Total
145 min

Instructions

  1. 1 Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.
  2. 2 Place short ribs, onion, ginger, and 2 cloves garlic in a large pot and cover with water. Bring to a boil, skimming any foam that floats to the top, 20 to 30 minutes. Measure out 2 cups of broth and reserve. Drain short ribs and rinse under cold water; discard onion, ginger, and garlic. Cool until easily handled.
  3. 3 Make slits in each short rib to remove or cut away excess fat.
  4. 4 Return short ribs to the pot. Add reserved broth, soy sauce, brown sugar, red pepper flakes, 4 minced garlic cloves, rice vinegar, and sesame oil. Simmer over low heat until flavors combine, about 45 minutes. Add potatoes, carrots, mushrooms, chestnuts, and dates. Continue simmering until potatoes are tender and sauce thickens, about 10 minutes.
  5. 5 Stir corn syrup into the sauce. Simmer until sauce has a slightly syrupy consistency, about 5 minutes more. Garnish with green onion slices and serve.

By mykoreaneats

Mississippi Sweet and Sour Barbeque Sauce
Dinner American

Mississippi Sweet and Sour Barbeque Sauce

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Combine ketchup, brown sugar, tomato paste, vinegar, corn syrup, pineapple juice, bourbon, water, onion, lemon juice, mustard powder, hot sauce, Worcestershire sauce, salt, black pepper, onion powder, garlic powder, allspice, Chinese five-spice powder, and celery salt in a saucepan over medium heat; bring to a boil. Reduce heat to low; simmer until flavors have blended and sauce is slightly reduced, about 1 hour.

By TasteKing

Lemon-Flavored Italian Ice
Dessert Italian

Lemon-Flavored Italian Ice

4.5

Prep
5 min
Cook
10 min
Total
165 min

Instructions

  1. 1 Combine water and sugar in a saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 5 minutes. Off heat, stir in light corn syrup and lemon juice.
  2. 2 Cool to room temperature, about 30 minutes.
  3. 3 Divide cooled mixture among 3 plastic containers; freeze for 1 hour. Scrape ice crystals with a fork; freeze until ice is semi-frozen, 1 to 2 hours more, scraping ice crystals every 30 minutes.
  4. 4 Scoop Italian ice into small serving cups or cones.

By MaricruzDiazPR

Italian Buttercream
Italian

Italian Buttercream

3.2

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 In a saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
  2. 2 When the sugar mixture has reached the thread stage, remove it from the heat and set aside. Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
  3. 3 Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed. Then do the same with the shortening. The buttercream will break down and look curdled, but keep mixing and it will come back together in about 10 minutes. When it comes back around, mix in the vanilla. Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
  4. 4 To use after it has been refrigerated, allow it to come to room temperature, then beat with a mixer before using. If cold, heat over a double boiler until you have liquid visible just around the edges. Beat with a mixer until smooth and fluffy before using.

By YummyBaker

Easy Florentine Cookies
Dessert Italian

Easy Florentine Cookies

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil.
  2. 2 Melt butter in a large saucepan. Remove from heat and mix in oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined. Drop by level teaspoonfuls 3 inches apart onto the prepared cookie sheets. Spread cookies out thin with a rubber spatula.
  3. 3 Bake in the preheated oven until golden brown, 5 to 7 minutes. Cool on the cookie sheets.
  4. 4 Meanwhile, place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes.
  5. 5 Peel foil from cookies. Spread melted chocolate on 1/2 of the cookies. Top with the remaining cookies.

By Dawnsigkap

Plastic Chocolate
Dessert

Plastic Chocolate

4.4

Prep
15 min
Cook
Total
315 min

Instructions

  1. 1 Melt chocolate in a large metal bowl over a pan of simmering water. Stir occasionally until smooth. Remove from heat, and stir in the corn syrup. The mixture will become sticky, but keep stirring until very well blended.
  2. 2 Spoon onto a piece of plastic wrap, and wrap tightly. Let stand at room temperature until firm before using. Overnight is best. Use unsweetened cocoa powder on work surfaces to prevent sticking.

By Emily B

Caramel Pancake Syrup
Breakfast American

Caramel Pancake Syrup

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine light corn syrup, heavy cream, and brown sugar in a saucepan over medium heat; cook and stir until sugar is dissolved and syrup is warmed through, about 5 minutes.

By ely123

Shiny Chocolate Glaze
Dessert

Shiny Chocolate Glaze

4.6

Prep
Cook
Total

Instructions

  1. 1 Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. use immediately.

By KITTYCATGRL

Rolled Buttercream Fondant

Rolled Buttercream Fondant

3.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a large bowl, stir together shortening and corn syrup. Mix in salt and vanilla flavoring, then gradually mix in confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
  2. 2 To use: Roll fondant out on a clean surface that has been dusted with confectioners' sugar until 1/8-inch thick. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

By Kelley

Candied Tea Stirrers
Dessert

Candied Tea Stirrers

3.3

Prep
5 min
Cook
5 min
Total
130 min

Instructions

  1. 1 Line a jelly roll pan with waxed paper and spray with cooking spray.
  2. 2 In a small, heavy saucepan over low heat, combine crushed candies and corn syrup; stir constantly.
  3. 3 Spoon melted candy into the well of each plastic spoon. Place spoons on prepared pan with their handles on the edge of the pan to keep the spoons level. Cool at room temperature until candy hardens. Store in airtight containers.

By kathie

4-Ingredient Peanut Butter Cookies
Dessert

4-Ingredient Peanut Butter Cookies

3.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine sugar and corn syrup in a large skillet over medium heat. Cook and stir until sugar has dissolved and mixture reaches a full boil. Remove from the heat. Add peanut butter; stir until thoroughly mixed. Stir in cornflakes.
  2. 2 Drop spoonfuls of dough onto waxed paper and let cool.

By bakingmom