Enjoy the bold flavor of America’s favorite chili sauce mixed with the sweet taste of honey. The flavors battle each other to create that perfect blend. Use garlic, salt and pepper to taste.
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Oven Barbequed Chicken
This classic BBQ chicken recipe features an old hand crafted BBQ sauce handed down from generations. The photo above shows it marinated over wings, but you can also marinate over any cut of chicken. Reapplying the mixture during the cooking process will result in a bolder flavor.
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Challah
Challah has never been the easiest thing for me to make. They used to come out like lead weights. My sister in law, Amy, recently took a challah making class at the Chabad that they declared was fool proof. Believe it or not it is!!! Easy to make and easy to rise in a few hours you can impress your relatives with a homemade challah. For variations you can use sesame seeds or poppy seeds on top. You can also put herbs in the bread, such as rosemary, thyme, oregano, and garlic while kneading it for a new take on an oldie but goodie. I recently made this 5 lb challah for my sons wedding and it not only looked amazing but tasted delicious.
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Rugelach
Rugelach or nut horn is a mixture of textures that explode in your mouth. A soft pillowy dough made with butter and sour cream becomes a vehicle for a cinnamon sugar nut filling. There are many variations on fillings. You can spread jam and sprinkle it with nuts, you can use nuts and chocolate chips, apricot jam and coconut. I’ve even experimented with Key Lime preserves and pecans. The dough is so versatile the only limitation you have is in your mind.
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Peter Luger BBQ Wings
This marinate recipe is inspired by Peter Luger’s amazing steak sauce and blended with the Sweet Baby Ray’s BBQ Sauce. Reapplying the sauce during the baking process will allow for more flavor.
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Chopped Liver
Chopped liver is a Stern/Glasser favorite served as an appetizer at family gatherings. Kosher for Passover it’s special ingredient is schmaltz. Schmaltz, rendered chicken fat, is a staple in traditional Jewish cooking. Although a lot of people refrain from using schmaltz because it’s considered artery clogging, to me there are certain recipes from the past that just taste better made the old fashioned way.
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Sweet Maple Glazed Chicken
This Asian-Vermont fusion mixes together the sweetness of Maple with an Asian blend. It is one of my favorite marinades.
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Honey Mustard Chicken
This homemade honey mustard marinade is a perfect blend of honey and mustard. It tastes as yummy as Chick-fil-A Sauce.
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