Title: Ahi Poke Servings: 6 Preparation Time: 2 hours 15 minutes Category: Appetizer Cuisine: Asian/Japanese Website: http://www.rpcalvert.com/recipes/Poke --- Ingredients --- 2 pounds fresh tuna steaks, cubed 1 cup soy sauce 3/4 cup chopped green onions 2 tablespoons sesame oil 1 tablespoon toasted sesame seeds 1 tablespoon crushed red pepper 2 tablespoons finely chopped macadamia nuts --- Instructions --- In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, Let marinate for about 2 hours in refrigerator. --- Notes --- This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna Minutes. . Title: Baked Asparagas with Balasmic Butter Servings: 4 Cooking Time: 10 minutes Preparation Time: 5 minutes Category: Side Cuisine: American Rating: 4/5 stars --- Ingredients --- 1 bunch fresh asparagas, trimmed 2 tbs butter 1 tbs soy sauce 1 tsp balsamic vinegar cooking spray salt and pepper to taste --- Instructions --- Preheat oven to 400 deg F. Arrange asparagas on baking sheet. Coat with cooking spray, and season with salt and pepper. Bak asparags 10-12 minutes in the oven until tender. Melt the butter in a saucepan over medium heat. Remove from heat and stir in soy, balsamic vinegar. Pour over the baked asparagas. Title: Calypso Pork Chops Recipe Servings: 6 Cooking Time: 15 minutes Preparation Time: 10 minutes Category: Entree Website: http://www.cooksrecipes.com/pork/calypso_pork_chops_recipe.html --- Ingredients --- 6 boneless pork chops, about 4 ounces each 1 cup chicken broth 1/2 cup orange juice 2 tbs dark rum (optional) 2 tbs lime juice 2 tbs brown sugar 1 clove garlic, minced 1/2 tsp salt 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves --- Instructions --- Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate for 4 to 24 hours. Remove chops from marinade; discarding leftover marinade. Grill chops quickly over indirect heat in covered grill about 10 to 12 minutes, turning once to brown both sides. --- Notes --- You will love the grilled flavor of these delicious chops. The marinade is made with basic ingredients you probably already have in your pantry. Serve chops with steamed green beans, rice, and corn bread. Nutrition Facts Calories 247 calories Protein 31 grams Fat 9 grams Sodium 386 milligrams Cholesterol 93 milligrams Saturated Fat 3 grams Carbohydrates 31 grams Title: Carrot Ginger Vinaigrette Servings: 6 Preparation Time: 1 hour Category: Salad Dressing Cuisine: American Rating: 4/5 stars Source: Fork Restaurant --- Ingredients --- 1/2 lb carrots, chopped 1 piece Ginger (3"), peeled, cut in chunks 1 tsp chopped shallot 1 clove garlic, peeled and roughly chopped 2 tbs lime juice 2 tbs rice wine vinegar 1/2 cup olive oil 1/2 tsp sugar 1 tsp salt --- Instructions --- Puree all ingredients in a food processor. Strain through a fine mesh strainer. Set aside. (This can take up to an hour). Title: Cheesy Chicken & Rice Casserole Servings: 4 Cooking Time: 50 minutes Preparation Time: 5 minutes Category: Entree Cuisine: Comfort Food Rating: 2/5 stars Source: Campbell's Soup Website: http://www.campbellskitchen.com/RecipeDetail.aspx?ab=A&recipeSource=search&recipeID=27173&page=0&index=0&SearchText=cheesy%20chicken%20and%20rice&advSearchParams=&LastIndex=false&baynote_bnrank=1&baynote_irrank=1 --- Ingredients --- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup  (Regular, 98% Fat Free or Healthy Request®) 1 1/3 cups water 3/4 cup uncooked regular long-grain white rice 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper 2 cup frozen mixed vegetables 4 skinless, boneless chicken breast half  (about 1 pound) 1/2 cup shredded Cheddar cheese --- Instructions --- Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. Top with the chicken. Cover the baking dish. Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving. --- Notes --- Cost per recipe: $9.09 Cost per recipe serving: $2.27 Total cost of meal (including serving suggestion): $14.62 Alfredo: Substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese. Lower Fat: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese. Mexican: In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar. Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar. Nutrition Information Using Campbell's® Condensed Cream of Chicken Soup : Calories 410, Total Fat 13g, Saturated Fat 5g, Cholesterol 94mg, Sodium 699mg, Total Carbohydrate 36g, Dietary Fiber 3g, Protein 36g, Vitamin A 28%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DV Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup : Calories 379, Total Fat 10g, Saturated Fat 5g, Cholesterol 94mg, Sodium 556mg, Total Carbohydrate 36g, Dietary Fiber 2g, Protein 35g, Vitamin A 29%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DV Using Campbell's® Condensed Healthy Request® Cream of Chicken Soup : Calories 385, Total Fat 10g, Saturated Fat 5g, Cholesterol 91mg, Sodium 447mg, Total Carbohydrate 37g, Dietary Fiber 2g, Protein 35g, Vitamin A 25%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DV Title: Chicken and Stuffing Bake Servings: 6 Cooking Time: 1/2 hour Preparation Time: 10 minutes Category: Entree Cuisine: Comfort Food Rating: 2/5 stars Source: Campbell's Soup --- Ingredients --- 4 Cups Pepperidge Fram Herb Seasoned Stuffing 1 1/4 cups water 4 tbs butter 6 skinless, boneless chicken breast halves 1 can (10-3/4 oz) Campbells Cream of Chicken Soup 1 tbs chopped fresh parsley (or 1 tsp dried) --- Instructions --- Prepare stuffing using water and butter according to package directions. Spoon sutffing across center of 13X9X2 shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika. Stir soup, milk, and parsley in bowl. Pour over chicken. Cover. Bake at 400 deg F for 30 minutes or until chicken is cooked through. --- Notes --- Easy, one dish, weekday meal. Title: Chili Servings: 8 Cooking Time: 45 minutes Preparation Time: 1/2 hour Category: Entree Cuisine: Mexican Rating: 4/5 stars Source: Personal --- Ingredients --- 2 1/2-3 lb 80% lean ground beef 1 pkg McCormick Chili Seasoning (you chose the heat) 4 cloves garlic (pressed or chopped fine) 2 large green bell peppers chopped (you can also use yellow or red for color) 2 cans cans crushed tomatoes (28 oz each) 1 tsp dried basil 1 tsp dried oregano Shredded Cheddar Cheese (optional) Sour Cream (optional) 2-3 leaves Bay leaves 1 pepper Finely Chopped Jalapeno (heat) (optional) 2 large sweet or vidial onions chopped 1 can 40 oz Red kidney beans --- Instructions --- In a heavy salted pot (I use a 12 qt stock pot for 8 servings), brown the ground beef (I normally put a little PAM on the pot). When just about browned, add the garlic being careful not to burn the garlic. Drain the fat off of the beef. Per the directions, prepare the McCormick chili seasoning and add to the beef. Stir and heat for a few minutes until mixed. Set the beef aside. Saute the onions and pepper until the onions are translucent. You can use some of the fat that you drained off (if you wish) or use some olive or canola oil. Combine the beef and onions/peppers back into the pot. Add the canned tomatoes, the spices (and optional jalapeno if desired), and bring the misture to a boil (should take about 10-15 minutes). Reduce heat and add in the kidney beans. Simmer (partially covered) on low for about 25-30 minutes stirring occasionally to ensure the bottom of the pot does not burn. Some of the liquid should cook off and the mixture will thicken. You can simmer longer if there is too much liquid. Serve hot, or reheat in individual bowls in the microwave. Top with shredded cheddar and a dollop of sour cream if desired. --- Notes --- I sometimes use beer in the Chili Seasoning mix to add a little flavor. Title: Chili Seasoning Servings: 1 Preparation Time: 10 minutes Category: Spice Cuisine: Mexican Rating: 3/5 stars Source: Web Website: http://www.geocities.com/rpcalvert/recipes/ChiliSeasoning.htm --- Ingredients --- 4 tsp all-purpose flour 1-1/4 teaspoons chili powder 1 teaspoon crushed red pepper 1 teaspoon dried minced onion 1 teaspoon dried, minced garlic 3/4 teaspoon white sugar 3/4 teaspoon ground cumin 3/4 teaspoon dried parsley 3/4 teaspoon salt 1/4 teaspoon dried basil 1/8 teaspoon ground black pepper --- Instructions --- In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Store in an airtight container. --- Notes --- This chili seasoning features flour, chili powder, red pepper, onion, garlic and cumin. I use this quantity for 2.5-3lbs of ground beef when making chili. You can disolve this in water (or beer) and add to the meat just after browning. Title: Coconut Mango Rice Servings: 6 Cooking Time: 20 minutes Preparation Time: 10 minutes Category: Side Cuisine: American Rating: 4/5 stars Source: Cuisine at Home --- Ingredients --- 1/2 cup long grain white rice 1/2 cup coconut mike 1/2 cup water 1 tbs sugar pinch of salt 1/2 cup mango, peeled, pitted, diced 2 tbs fresh cilantro leaves juice of 1/2 lime --- Instructions --- In a saucepan, bring to a boil and simmer the rice, water, cocunut milk, sugar, and salt. Reduce heat to low, cover, and simmer until tender (15-20 minutes). Remove from heat, let stand (covered) 5 minutes. Fluff with a fork. Stir in mango, cilantro, and lime juice just before serving. Title: Grilled Pineapple Shortcake Servings: 8 Cooking Time: 20 minutes Preparation Time: 10 minutes Category: Dessert Cuisine: American Rating: 5/5 stars Source: Family Circle --- Ingredients --- 3/4 cup orange-pineapple juice 1 tablespoon cornstarch 3/4 cup coconut-flavored rum (see Note) 3 tablespoons dark-brown sugar 1 teaspoon rum extract 1/2 teaspoon coconut extract 1 peeled and cored pineapple (about 9 ounces) 1 small prepared pound cake (about 11 ounces) 1 pint light pineapple-coconut ice cream (such as Haagen-Dazs) --- Instructions --- 1. Stir together 1 tablespoon of the juice and the cornstarch. Set aside. In a small saucepan, combine the remaining juice, rum and brown sugar. Bring to a boil over medium-high heat and simmer for 10 minutes. Stir in cornstarch mixture and extracts. Cook another 2 minutes. Set sauce aside. 2. Cut pineapple into 8 slices, each about 3/4-inch thick. Cut pound cake into 8 slices, each about 1-inch thick. Heat gas grill to medium or prepare charcoal grill with medium-hot coals. 3. Brush pineapple with some of the rum sauce. Grill 5 minutes, turning once, until grill marks form. Set aside. Grill pound cake slices 2 minutes or until grill marks appear, turning once. 4. Serve pound cake slices, topped with grilled pineapple and a scoop of ice cream. Drizzle with remaining sauce. Note: You could substitute additional juice for the rum, if desired. Title: Heirloom Tomato and Peach Salad Servings: 6 Preparation Time: 20 minutes Category: Salad Cuisine: American Rating: 4/5 stars Source: Fork Restaurant --- Ingredients --- 4 tomatoes (large heirloom) 1 pint grape tomatoes 1 pint pixie tomatoes (or multicolored cherry tomatoes) 1 recipe Carrot Ginger Vinaigrette Salad Dressing 12 basil leaves, chiffonade 1/2 red onion, sliced thin 4 ripe peaches, quartered --- Notes --- Fairly labor intensive (with the dressing prep). Worth the work. Title: Jalapeno Chicken Poppers Servings: 30 Cooking Time: 1 hour Preparation Time: 1/2 hour Category: Appetizer Cuisine: American Rating: 5/5 stars Website: http://www.rpcalvert.com/recipes/Poppers.htm --- Ingredients --- 15 jalapeno peppers – ½’d and seeded (wear gloves) 1 lb chicken cut into thin strips (uncooked) 1 lb bacon cut in half 1 tbs Onion powder 1 tbs Garlic powder 1 tbs Black pepper 2 tsp paprika 1 tsp sesame seed Cream Cheese (optional) --- Instructions --- Mix dry spices in plastic zip lock. Coat chicken strips with the spice mixture. Set aside. Cut onion into small strips. Place onion in bottom of pepper. Add chicken strip Add 1/2t of cream cheese (optional) Wrap in bacon – secure with toothpick Bake at 350 for 45min to an hour (until bacon is cooked) Title: Mac Daddy Mac n' Cheese Servings: 8 Cooking Time: 50 minutes Preparation Time: 20 minutes Category: Entree Cuisine: Comfort Food Rating: 4.5/5 stars Website: http://www.foodnetwork.com/recipes/guy-fieri/mac-daddy-mac-n-cheese-recipe/index.html --- Ingredients --- 2 shallots, peeled 3 cloves garlic 1 tsp olive oil 3 pieces pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat 2 tbs flour 4 cups heavy cream 1 tsp chopped fresh thyme 1 cup shredded pepper jack cheese 2 cups shredded cheddar cheese Salt and freshly ground black pepper 1 lb penne pasta, cooked 1/2 cup Panko bread crumbs 2 tbs melted butter 2 tbs chopped fresh parsley --- Instructions --- Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large saute pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and saute for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes. --- Notes --- This is a very rich dish. This can be a meal on it's own, or you can use as a (very filling) side to pork chops. Title: Mom C's Chicken Divan Servings: 6 Cooking Time: 45 minutes Preparation Time: 1/2 hour Category: Entree Cuisine: American Rating: 4.5/5 stars Source: Mrs. V. Calvert --- Ingredients --- 3 ea split chicken breasts (bone-in) 2 ea bunches broccoli 2 cans cream of chicken soup 1 3/4 cups shreadded cheddar cheese 1 1/2 cups mayonnaise 1 cup bread crumbs 3 tbs melted butter 1 tbs lemon juice 2 tsp curry powder --- Instructions --- Cut broccolli into large florets. Steam broccoli (do not overcook - keep it *al dente*). Arrange broccoli in 9X13 glass pyrex dish. Roast or boil the chicken breasts until when pierced liquid runs clear. Remove the bones from the chicken breasts and cut into large chunks (about 2X bitesize). Place chicken on top of the broccoil. Combine cream of chicken soup with mayonnaise, curry powder and lemon juice in small saucepan and heat until smooth. Add the 1 cup of the cheddar cheese (you'll need the other 3/4 for the topping) and continue to heat until smooth. Pour this mixture over the chicken/broccoli in the baking dish. In small saucepan melt the butter and remove from heat. Combine the bread crumbs. and remaining 3/4 cup of cheddar until mixed. Spread this over the top of the chicken/broccoli for a crusty topping. Bake at 350 degrees for about 45 minutes. --- Notes --- You can use boneless chicken breasts if you wish. Serve with rice pilaf and buttered carrots. Add broiled peaches with chutney for a special side. Title: Mom J's Shrimp and Asparagus Servings: 4 Cooking Time: 15 minutes Preparation Time: 15 minutes Category: Entree Cuisine: Asian/Japanese Rating: 4.5/5 stars Source: Mrs. R. Jackson --- Ingredients --- 1/4 cup Olive Oil (for cooking). You can also use some sesame oil for flavor 1 large sweet or vidalia onion (Sliced) 1 lb med shrimp (shells removed) 1 lb asparagas (cut in half) 1 1/2 cup rice or 0.5 lb soba noodles 1/4 cup soy sauce 1/4 cup toasted sesame seeds --- Instructions --- Start preparing the rice or soba noodles. Concurrently, heat the oil in a wok or large frying pan until it starts to "pop." Sautee the onions and asparagus until tender. Add the shrimp and cook until just pink. Add soy sauce and coat well. Remove from heat and top with toasted sesame seeds. Serve over the rice or soba noodles. Title: Orecchiette with Mini Chicken Meatballs Servings: 6 Cooking Time: 15 minutes Preparation Time: 45 minutes Category: Entree Cuisine: Comfort Food Rating: 4.5/5 stars Source: Giada Website: http://www.foodnetwork.com/recipes/giada-de-laurentiis/orecchiette-with-mini-chicken-meatballs-recipe/index.html --- Ingredients --- 1 lb orecchiette pasta 1/4 cup plain bread crumbs 1/4 cup chopped fresh flat-leaf parsley 2 eggs, lightly beaten 1 Tbs whole milk 1 tbs ketchup 3/4 cup grated Romano 3/4 tsp salt 3/4 tsp freshly ground black pepper 1 lb ground chicken 1/4 cup olive oil 1 1/2 cups low-sodium chicken stock, hot 4 cups cherry tomatoes, halved 1/2 cups freshly grated Parmesan 8 oz bocconcini mozzarella, halved 1/2 cup chopped fresh basil leaves --- Instructions --- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine. Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs. In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil. --- Notes --- Takes more time than you think. Nice meal. Really a weekend endeavour when you have some time... Title: Pork Chop Marinade Servings: 4 Preparation Time: 10 minutes Category: Marinade Cuisine: American Rating: 3.5/5 stars --- Ingredients --- 1/2 cup dark brown sugar 1/4 cup sea salt water (to dissolve) 1 cup apple cider several sprigs fresh thyme 1 tbs peppercorns --- Instructions --- In just enough water, dissolve brown sugar and salt. Add other ingredients and mix well. Place 4 pork chops in a deep dish and marinate 2-3 hours. Title: Sausage Egg Bake Servings: 6 Cooking Time: 45 minutes Preparation Time: 15 minutes Category: Breakfast Cuisine: American Rating: 4/5 stars --- Ingredients --- 1 lb sausage (chopped) 2/3 cup milk 2 cans (10 oz) cream of potato soup 9 eggs (or eggbeaters) 1 cup shreadded cheddar cheese --- Instructions --- Sautee sausage. Beat the eggs. Mix eggs, milk, and soup in bowl. Put sausage in bottom of 13X9X2 Baking Pan. Pour mixture over. Top with Cheese. Bake at 375 deg F for about 45 minutes. Title: Summer Paella Servings: 4 Cooking Time: 55 minutes Preparation Time: 20 minutes Category: Entree Cuisine: Spainsh Rating: 4.5/5 stars Source: Acme --- Ingredients --- 5 italian sausage (hot), cut into 1in pieces 1 lb fresh chicken breast, cut into pieces 1 onion, chopped 1 green bell pepper, seeded and cut into pieces (optional) 2 cloves of garlic, minced 5 italian sausage (mild), cut in 1in pieces 2 cups long grain rice 2 cans (14.5 oz) peeled and diced tomatoes, juice reserved 2 bay leaves 2 tsp salt 1 tsp dried oregano 3/4 tsp ground turmeric 3 1/2 cups chicken broth 2 lbs large shrimp, peeled and deveined --- Instructions --- Heat wok (or large frying pan) over medium-high heat . Fry the sausage pieces until browned on all sides (do not clean the drippings from the pan!!!). Remove sausage, and fry the chicken in the sausage drippings until browned. Remove chicken and sautee onions, green pepper, and garlic for 5 min or until tender. Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano, and turmeric. Cook and stir for 1 min, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes. Add sausage to the mixture and continue to simmer to 15 minutes. Add in the shrimp, cover and cook 10 minutes longer or until the shrimp is cooked. Title: Sunkissed Marinade Servings: 1 Cooking Time: 2 hours Preparation Time: 5 minutes Category: Marinade Cuisine: American Rating: 4/5 stars Website: http://www.geocities.com/rpcalvert/recipes/SunkissedMarinade.html --- Ingredients --- 1/2 cup soy sauce 1/2 cup light molasses or honey 2 tsp ground ginger 1 (12 oz) can frozen orange juice concentrate, thawed 2 lb london broil (to marinate) --- Instructions --- Combine ingredients. Marinate london broil for 2-3 hours. Title: Whiskey Glazed Corned Beef Servings: 4 Cooking Time: 4 hours Preparation Time: 15 minutes Cuisine: Entree Rating: 4/5 stars Website: http://www.rpcalvert.com/recipes/CornedBeefWhiskeyGlaze.html --- Ingredients --- 1 corned beef brisket (4 lb) 1/4 Cup ketchup 1/4 cup whiskey (Jameson's... It's an Irish dish) 1/4 cup apple cider vinegar 2 tbs brown sugar 2 tbs soy sauce 1 tsp dry mustard 1/2 tsp ground ginger 1/4 tsp red pepper flakes --- Instructions --- Submerge corned beef, fat side up, in water in a large pot. Cover and simmer over low heat until beef is tender when pierced with a fork (3 to 3 1/2 hours). You can chill overnight after boiling, just bring the meat to a simmer again the next day and continue with recipe) Preheat oven to 450 degrees; line a baking sheet with foil, top with a rack and coat with non stick spray. (I used a broiling pan) Transfer beefto prepared rack, fat side up. Use a knife to trim off the fat. Whisk all remaining ingredients together in a saucepan and bring to a boil over high heat until thickened, 3-4 minutes. Spoon glaze on to beef, roast for 10 minutes or until glaze is dark and sticky. Remove from oven and let rest for 15 minutes. Transfer to cutting board and cut against the grain. --- Notes --- This glaze would make a really great rib sauce!!!!