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Add garlic; cook 1 minute, stirring constantly. Stir in orange juice, honey, soy sauce and red pepper flakes. Increase heat to high and cook 10 to 12 minutes or until mixture has reduced to a syrupy glaze. Remove from heat. When chicken is cooked through, remove from oven and brush chicken with glaze.

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Directions. Preheat the oven to 325 degrees F (165 degrees C). Stir honey, orange juice, cinnamon, and cloves together in a small bowl; set aside. Stir in almond extract if desired. Place ham in a shallow roasting pan. Bake in the preheated oven for 1 hour and 15 minutes. Remove ham from the oven, and baste with the honey glaze.

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Preheat oven to 400 degrees. Use a nonstick roasting pan, or line a roasting pan with a double layer of aluminum foil. Combine orange juice, honey, cumin, salt and pepper in bowl, and whisk until smooth. Place chicken in pan, and spoon all but ¼ cup of liquid over all of it. Step 2. Place chicken in oven, legs first, and roast for 10 minutes.

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In a small saucepan, combine orange juice, cider vinegar, brown sugar, honey, chili powder, coriander, and cumin. Bring to a boil, reduce heat and let simmer for 35-45 minutes or until sauce has reduced to one cup. In a medium saucepan add olive oil and heat to medium high heat. Salt and Pepper the chicken thighs and cook until 165 degrees in.

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Directions. To make the marinade, combine soy sauce, honey, orange juice, garlic, oregano, pepper, and paprika. Mix all together and pour over chicken pieces. Refrigerate for 2 to 4 hours. Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from refrigerator. Place chicken and marinade in a 9x13-inch baking dish and bake.

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Mix your glaze - the orange juice concentrate, honey and brown sugar. During the last 45 minutes of cooking, increase the oven temperature to 350°F. Remove the foil from the ham, it's no longer needed. Apply a layer of glaze mixture and return the ham to the oven. Every 10-15 minutes apply another coat of glaze until the cooking time ends.

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Directions. Sprinkle chicken with salt and place in a large glass or plastic bowl. Whisk together honey, orange juice with pulp, butter, rosemary, orange zest, garlic, and pepper in a separate bowl. Pour orange mixture over chicken; cover with plastic wrap and refrigerate for at least 1 hour to overnight. Preheat the oven to 350 degrees F (175.

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Make a glazed ham steak by brushing each side of the steak with a tablespoon or two of your favorite glaze. Then cook the glazed steak according to the recipe, adding any additional glaze as necessary. You can also preheat the oven to 375 degrees F and bake the glazed steak in the oven for 20-30 minutes, or until warmed through.

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About 45 minutes before the ham is finished baking, place the brown sugar, honey, orange juice, ground cinnamon and ground cloves in a small saucepan. Over medium heat mix together the ingredients with a whisk. Bring the glaze to a simmer, then cook for 1-2 minutes to dissolve all of the sugar.

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Cut the orange sections into small pieces. HONEYDEW - Take the half honeydew and remove the seeds. Then use a melon baller to make balls. Measure 1 ½ cups and add to mixing bowl with orange sections. STRAWBERRIES - Wash and hull the strawberries by removing the green stem and and thick white center piece.

Sparkling Orange Juice & Honey Fuss Free Cooking

1 tsp honey *adjust to taste*. Sparkling mineral water to fill the glass. (1) Juice an orange and then transfer the juice into a glass. (2) Stir in honey until it dissolves in the juice. (3) Fill the glass with sparkling mineral water. Serve immediately. Note - It takes some time to dissolve the honey in the orange juice.

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Instructions. Place carrots, juice, honey, salt and butter in a 4 quart slow cooker. Cover and cook on low for 6-8 hours or until tender (mine only took about 6 hours — if you used more than 2 lbs though, it might be closer to 8). Stir in orange zest and serve.

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Flip and sear for 2 minutes. Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute to reduce down if your pan is hot enough). Add the garlic and cook until fragrant (30 seconds). Move the salmon to the sides of the pan and add in the honey and soy sauce, stirring well to combine all of the flavours together.

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Directions. In a saucepan, combine the first nine ingredients. Bring to a boil. Remove from the heat; cool. Pour 1-1/3 cups marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade. Drain chicken, discarding marinade.

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Roll each piece the long way, loosely, so the tube of foil was as long as possible, then curve it like an oven heating coil, like a flattened S. Place the chicken on top of the foil, breast side down, and add any remaining marinade over the chicken. Cook on low for 6 hours. Remove chicken from the slow cooker gently.

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Instructions. In a bowl, whisk together honey, orange juice, and olive oil. PS - Maple syrup works as a great substitute for honey. Preheat the oven to 400º. Chop the tough tops off the carrot, about ½" off each one. If the carrots are large, cut them in half lengthwise and chop them down the middle. This will make them cook faster.