BBQ SALMON GLAZE RECIPES

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LEMON POUND CAKE WITH LEMON GLAZE | ALLRECIPES



Lemon Pound Cake with Lemon Glaze | Allrecipes image

Fresh lemon zest brightens up this citrusy pound cake. The glaze makes the cake moist and irresistible.

Provided by Pyure

Categories     Lemon Desserts

Total Time 1 hours 15 minutes

Prep Time 10 minutes

Cook Time 1 hours 5 minutes

Yield 8 servings

Number Of Ingredients 13

1 cup unsalted butter
½ cup Pyure Organic All Purpose Stevia Blend
4 eggs
1 teaspoon vanilla extract
1 tablespoon finely grated lemon zest
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons milk
⅓ cup lemon juice
½ cup Pyure Organic All Purpose Stevia Blend
½ teaspoon Pyure Organic Liquid Stevia Extract - Simply Sweet

Steps:

  • Preheat oven to 325 degrees F. Line an 8 x 4-inch loaf pan with parchment paper and set aside.
  • Beat together butter and Pyure Organic All Purpose Stevia Blend until fluffy. Add eggs, one at a time, blending after each addition. Beat in vanilla and lemon zest.
  • Whisk together flour, baking powder, baking soda and salt. Stir flour mixture into butter mixture, alternating with milk.
  • Scrape batter into prepared pan. Bake for 50 to 55 minutes or until tester inserted into center comes out clean. Let stand 5 minutes. Remove cake from pan and let cool on rack.
  • Lemon Glaze: Add water to lemon juice to bring up to 1/2 cup. Combine in saucepan with Pyure Organic All Purpose Stevia Blend and Pyure Organic Liquid Stevia. Bring to a boil on medium and cook for 8 to 10 minutes or until slightly thickened and reduced by two-thirds.
  • Brush glaze over cooled cake.

Nutrition Facts : Calories 346.3 calories, CarbohydrateContent 22.6 g, CholesterolContent 154.5 mg, FatContent 25.9 g, FiberContent 0.9 g, ProteinContent 6.4 g, SaturatedFatContent 15.5 g, SodiumContent 326.2 mg, SugarContent 0.9 g

BETTER-THAN-TAKEOUT CHINESE BBQ ... - INSTANT POT RECIPES



Better-Than-Takeout Chinese BBQ ... - Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 85 minutes

Yield 4 - 6 servings

Number Of Ingredients 12

3 tbsp grated fresh ginger (or ginger paste)
8 garlic cloves (minced)
1 cup honey
3/4 cup Hoisin Sauce
3/4 cup soy sauce
1/2 cup Water
1/2 cup rice wine (or dry sherry)
2 tsp chinese 5-spice powder
1 tsp white pepper
1 tsp red food coloring ((optional but more authentic looking))
2 lbs racks St. Louis-style spareribs (cut into individual ribs, 2 ½ - 3 each)
2 tbsp toasted sesame oil

Steps:

  • Add Sauce Mixture ingredients to the pot and whisk to combine. Add ribs and toss to coat.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Carefully remove the ribs from the pot to a large bowl and cover loosely with foil, reserving juices.
  • Strain cooking liquid to remove solids (press solids to extract as much flavor as possible). Discard solids.
  • Use a fat separator or spoon to skim fat from the liquid mixture. Discard fat.
  • Return braising liquid to the pot. Select the SAUTE function and adjust to MORE or HIGH. Cook, stirring occasionally, until reduced to a glaze, about 2 1/2 cups (20-25 minutes).
  • Heat oven to 425 degrees. Set a wire rack over a foil-lined, rimmed baking sheet. Pour 1/2 cup water in baking sheet (helps to prevent smoking).
  • Coat half the ribs in the glaze and arrange on the rack, bone-side up. Roast 5-7 minutes, then flip and roast an additional 5-7 minutes until well-caramelized. Transfer to serving dish and repeat with remaining ribs.
  • Serve, passing remaining glaze as a dipping sauce.

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