Cooking Method:

1. Preheat oven to 350 F (175 C).
2. In a small mixing bowl,combine all ingredients,except chicken pieces. Mix well.
3. Arrange chicken pieces in an ungreased baking sheet,skin-side up.
4. Pour mustard-honey sauce over.
5. Bake in preheated oven,uncovered,for 1 hour,basting every 15 minutes .

Cooking Method:

1. Place cubed beef in mixing bowl.
2. In another mixing bowl,combine remaining ingredients.Mix well.
3. Pour mixture over meat and mix thoroughly.
4. Set aside and allow to marinate for at least 30 minutes.
5. Tread marinated beef cubes onto metal skewers.
6. Grill over preheated charcoal grill until cooked to desired doneness.

Cooking Method:

1. Cut beef roast in half lengthwise and trim fat off.
2. Arrange the two beef slices side-by-side in the bottom of a slow cooker.
3. In a mixing bowl,combine remaining ingredients.Mix well.
4. Pour honey mixture over the beef in slow cooker.
5. Cover slow cooker and cook on low-heat setting for 8-10 hours.
6. Remove cooked beef from slow cooker and transfer to large bowl.
7. Using a two forks,shred the meat.
8. Pour cooking liquid over shredded meat and stir well.
9. Serve immediately.

Cooking Method:

1. For Miso-Honey Glaze:In a mixing bowl,combine all glaze ingredients.
2. Mix until smooth.
3. Place salmon on a plate,skin side down and spread with half of glaze.
4. Cover and refrigerate for 15-30 minutes.
5. Make the salmon packages:For each package,fold a piece of parchment in half to form a crease.
6. Spray the lower half of the parchment paper with nonstick cooking spray.
7. Arrange salmon fillet on the parchment,skin side down,about 3-inches(7.5 cm) from the bottom. Spread with some of remaining glaze.
8. Fold the top half of parchment down to meet the bottom edge.
9. Starting on one side,fold and crimp the edges in small increments to form an airtight,half-moon-shaped packet packet.
10. Finish crimping the edges,then twist the pointed end around once and fold the tail under.
11. Repeat with the remaining parchment and salmon fillets.
12. Place a trivet and steamer basket in a pressure cooker.
13. Pour in 2 cups (500 ml) water.
14. Stack the fish packets in the basket in a crisscross pile.
15. Close pressure cooker and lock the lid.
16. Set the burner heat to high pressure.When pressure cooker reaches high pressure,reduce heat to low.
17. Set timer to cook for 5 minutes.
18. Remove pot from the heat.Carefully open pressure cooker.
19. Lift the packets out of the basket one at a time,holding one end with a tings and using a long plastic spatula.
20. Transfer salmon packets to serving platter.
21. using scissors,tear open each bag of salmon.Sprinkle with chopped green onions and sesame seeds.
22. Serve over cooked rice.

Cooking Method:

1. In a large nonstick skillet,heat olive oil over medium-high heat.
2. Season chicken breasts on both sides with salt and black pepper.
3. Add chicken to hot oil in a skillet and cook 5-6 minutes per side until cooked through.
4. Remove cooked chicken breasts from the skillet and transfer to serving plate.
5. Cover with aluminum foil and keep warm.
6. Add minced garlic to remaining olive oil and saute,stirring,10 seconds.
7. Stir in chicken broth, cream, mustard, thyme, and sage and cook, stirring constantly, until lightly thickened.
8. Stir in honey and season with salt.
9. Serve cooked chicken breasts topped with creamy mustard sauce and chopped fresh thyme.

Cooking Method:

1. Preheat your grill to medium heat.
2. Sprinkle chicken wings with salt and black pepper.
3. Grill in preheated grill for 40 minutes,turning occasionally (wings should be golden and crispy).
4. Meanwhile,heat olive oil in small saucepan.
5. Add minced ginger and saute for 2 minutes or until ginger is cooked through.
6. Stir in remaining ingredients and cook,stirring,for a further 2 minutes.
7. Remove grilled chicken wings from the grill.
8. Toss them well in spicy sauce.
9. Sprinkle with chopped scallions and serve.

Slow Cooker Spicy Spareribs

• 4 pounds (1.9 kg) pork baby back ribs,cut into one rib portions
• 2 cups (500 ml) bottled picante sauce
• 1/2 cup (125 ml) clear honey
• 1 tablespoon quick-cooking tapioca
• 1 teaspoon freshly ground ginger

Cooking Method:

1. Preheat broiler.
2. Arrange pork ribs in a single layer on the unheated rack of a broiler pan.
3. Broil 6 inches (15 cm) from the heat for about 10 minutes or until brown,turning once.
4. Transfer broiled pork ribs to slow cooker.
5. In a medium mixing bowl,combine remaining ingredients.Mix well and pour honey mixture over ribs in slow cooker.
6. Cover slow cooker and cook on low-heat setting for 6-7 hours.
7. Skim fat from honey sauce.
8. Serve sauce over cooked ribs.

Cooking Method:

Ingredients:

• 8-10 chicken drumsticks
• 1/4 cup (60 g) sweet onion,chopped
• 1 tablespoon minced garlic
• 16 1/2 oz (500 g) fresh raspberries
• 2 chipotle chiles in adobe sauce, chopped
• 2 teaspoons adobe sauce
• 2 tablespoons lime juice
• 1 tablespoon clear honey
• fresh basil,to garnish
• toasted sesame seeds,to garnish
• salt and freshly ground black pepper,to taste

Cooking Method:

1. Preheat oven to 425 F (210 C).
2. Pat dry chicken drumsticks with paper towel.
3. Season with salt and black pepper.
4.  Spray baking rack with nonstick cooking spray and cover with aluminum foil.
5. Arrange seasoned chicken drumsticks on foil covered baking sheet.
6. Roast chicken in preheated oven for 30 minutes.
7. Meanwhile,prepare raspberry-chipotle sauce.
8. Spray saucepan with nonstick cooking spray.Add onions and garlic and saute for 4-5 minutes until onions are translucent.
9. Stir in raspberries,chilies,adobo sauce,lime juice and honey.Mix well and cook over medium heat for 2-3 minutes.
10. When chicken drumsticks are almost done,remove from the oven and baste one side with raspberry-chipotle sauce.
11. Return chicken to the oven and cook for a further 2-3 minutes.
12. Remove chicken drumsticks with raspberry-chipotle sauce from the oven and set aside for 10 minutes.
13. Top with fresh basil and sesame seeds and serve

Ingredients:

• 3 large boneless and skinless chicken breasts
• 1 1/2 cups (370 ml) water
• 1/2 tablespoon olive oil
• 1/4 cup (60 ml) honey
• 2 tablespoons hot sriracha sauce
• 1 tablespoon ketchup
• 1/2 tablespoon all-purpose flour
• salt and freshly ground black pepper to taste