DISPOSABLE BUNDT PAN RECIPES

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SWEET & TANGY SALMON WITH GREEN BEANS - TASTE OF HOME



Sweet & Tangy Salmon with Green Beans - Taste of Home image

I'm always up for new ways to cook salmon. In this dish, a sweet sauce gives the fish and green beans some down-home barbecue tang. Even our kids love it. —Aliesha Caldwell, Robersonville, North Carolina

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 9

4 salmon fillets (6 ounces each)
1 tablespoon butter
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1 tablespoon olive oil
1/2 teaspoon pepper
1/8 teaspoon salt
1 pound fresh green beans, trimmed

Steps:

  • Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.

Nutrition Facts : Calories 394 calories, FatContent 22g fat (5g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 661mg sodium, CarbohydrateContent 17g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 31g protein. Diabetic Exchanges 5 lean meat

VANILLA, FENNEL AND HONEY 'MINI MILKS' - DELICIOUS. MAGAZINE



Vanilla, fennel and honey 'Mini Milks' - delicious. magazine image

Homemade ‘Mini Milks’ just got sophisticated in this retro dessert recipe for a classic childhood ice lolly.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 8

Number Of Ingredients 5

1½ tbsp fennel seeds
450ml double cream
170g condensed milk
1 tsp vanilla bean paste or ½ tsp vanilla extract
2 tsp Greek honey or clear honey

Steps:

  • Heat a small pan over a medium heat, then add the fennel seeds and toss until toasted and fragrant. Grind in a pestle and mortar.
  • In a large bowl, whisk the cream and condensed milk with an electric hand mixer to stiff peaks. Gently fold in the vanilla, honey and ground fennel seeds. Spoon the mixture into a disposable piping bag, snip a large hole in the bottom, then pipe evenly into 8 x 80ml cylindrical lolly moulds (see Know-how). Tap the moulds on the work surface to get rid of any air pockets, then smooth the tops and cover with foil. Use the tip of a sharp knife to make small slits in the centre of each foil lid, then push in a lolly stick. Freeze for 6 hours or until solid.
  • To serve, remove the foil and dip the moulds into hot water for a few seconds (run a small knife round the inside of each mould if necessary).

Nutrition Facts : Calories 354kcals, FatContent 32.4g (20.1g saturated), ProteinContent 2.7g, CarbohydrateContent 13.1g (13.1g sugars), FiberContent 0.1g

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SWEET & TANGY SALMON WITH GREEN BEANS - TASTE OF HOME
I'm always up for new ways to cook salmon. In this dish, a sweet sauce gives the fish and green beans some down-home barbecue tang. Even our kids love it. —Aliesha Caldwell, Robersonville, North Carolina
From tasteofhome.com
Reviews 4.3
Total Time 35 minutes
Category Dinner
Calories 394 calories per serving
  • Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.
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VANILLA, FENNEL AND HONEY 'MINI MILKS' - DELICIOUS. MAGAZINE
Homemade ‘Mini Milks’ just got sophisticated in this retro dessert recipe for a classic childhood ice lolly.
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Total Time 0 minutes
Calories 354kcals per serving
  • To serve, remove the foil and dip the moulds into hot water for a few seconds (run a small knife round the inside of each mould if necessary).
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