|Apple-Maple Salmon Steaks - Roger Sorensen, St. Cloud Times - print recipe
- 1/3 cup apple juice
- 1/3 cup maple syrup
- 3 tablespoons soy sauce
- 2 teaspoons minced onion
- 2 garlic cloves, minced
- 4 Atlantic salmon steaks
In a bowl, whisk together first 5 ingredients. Reserve 1/2 cup for basting, keep chilled. Pour remaining mixture into large zippered plastic bag. Add salmon, press air from bag. Chill for 1to 3 hours. Preheat broiler. Drain off marinade and broil fillets 4 to 6 inches from heat for 5 minutes. Baste with some of the reserve of marinade and broil for 7 to 10 minutes or until fillets are firm when pressed.
|Maple Beef Teriyaki - Ken Haedrich, Maple Syrup Cookbook - print recipe
- 1/4 cup ppure maple syrup
- 1/4 cup tamari or soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 1 tablespoon five-spice powder
- 2 pounds lean beef, sliced across the grain into 1/4 in strips
Mix the maple syrup, tamari, vegetable oil, sesame oil, and five spice powder together. Add the meat and toss well to coat it all. Cover and refrigerate overnight; stir occasionally. Drain the meat and pat dry with paper towels. Thread the meat onto skewers. (If using wooden skewers, soak them in water for 30 minutes before threading on the meat). Grill or broil the meat until tender, turning occasionally, about 6 minutes total for medium rare.
|Chicken In "Maple-Cream" - U of M, Ag Extension Ser.- print recipe
- 2-3 lb. chicken cut up into serving pieces
- 1 egg, beaten
- 1/4 cup milk
- 3/4 cup corn flake crumbs
- 5 tbsp cooking oil
- 1 cup light cream
- 1 cup milk
- 1/2 cup pure maple syrup
Preheat oven to 375° F. Combine egg and milk. Put chicken pieces into this mixture and roll in crumbs. Brown chicken in hot oil and place pieces in shallow baking pan. Combine cream, milk and maple syrup and pour over chicken. Bake until tender (apex. 1 ½ hours), turning once after 1/2 hour. Garnish with pineapple slices and current jelly surrounding the chicken on a platter
|Sonia's Golden Curried Chicken - Caribou Cream - print recipe
- 8 boneless skinless chicken breast
- 1/4 cup butter, melted
- 1/3 cup Maple Syrup
- 1/4 cup Dijon mustard
- 1 tbsp yellow mustard
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 2 tbsp curry powder
- 1 tsp salt
- 1/2 cup finely chopped onion
Place chicken in 9x13 pan. Sprinkle chopped onion over chicken. Mix rest of ingredients to make sauce. Pour over chicken. Cover and bake at 450° F for 20 minutes. Uncover and bake 20-30 minutes or until done.
Serve over rice
|Maple Pecan Chicken - print recipe
- 1/4 cup pure maple syrup
- 2 Tbsp mayonnaise
- 3/4 cup Progresso plain panko bread crumbs
- 1/2 cup finely chopped pecans
- 4 boneless skinless chicken breasts (pounded to 1/2 inch thickness)
Heat oven to 400 degrees. Mix pure maple syrup, mayo and salt in shallow dish. In another shallow dish, mix bread crumbs and pecans.
Dip chicken into syrup mixture, then into crumbs. Place on greased baking sheet. Spray top of chicken with cooking spray.
Bake 15-20 minutes, turning once, until thickest part of chicken is 165 degrees F and coating is golden brown.
Source: Progresso "Panko" by General Mills.