139 glaceed recipes

Asian-glazed chicken drumettes pan-fried in peanut oil with garlic-ginger stir-fry sauce, served over warm sesame coleslaw cooked in the same skillet.

Lamb rib chops broiled under a rosemary-garlic quince jelly glaze. A 15-minute dinner-party main with a sweet-savory lacquer that caramelizes under the broiler.

Let the oven have the day off and turn on your crockpot for this succulent dish you will love.

Thick tuna steaks marinated in ginger, lime, and soy then broiled to a caramelized glaze deliver restaurant-quality seafood in just 20 minutes for impressive weeknight dinners.

Turtle shells are a novelty edible-insect snack: cooked cicadas dipped in warm chocolate glaze and cooled into crunchy, chocolate-topped morsels. A bold entry into entomophagy for the adventurous.

Salmon baked in parchment paper (en papillote) with Dijon glaze, tri-color bell peppers, red onion, and lemon juice. Steams in its own juices for a healthy one-packet meal.

A no-bake cream cheese pie set with sweetened condensed milk and lemon juice, piled high with fresh strawberries and glossy strawberry glaze. Ten minutes of work, then the fridge does the rest.

Summer pudding-style fruit cake lined with sponge cake and packed with kirsch-soaked strawberries, blackberries, cherries, and currants. Chilled overnight and unmolded.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Broiled grapefruit halves with butter, brown sugar, mixed spice and glace cherry garnish. Classic Australian retro breakfast or starter ready in 10 minutes.

A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.

Poached filet mignon in demi-glace broth with a Dijon mustard and horseradish sauce, served sliced over quinoa. An elegant, lighter way to cook premium steak without searing.

Light, chewy coconut macaroons made meringue-style from whipped egg whites and grated coconut, sweetened sugar-free and scented with almond. Naturally gluten-free, and lovely topped with a glace cherry.

So quick and easy. Not really Danish pastry, but good in a pinch.

Fruit-filled muffins with a teaspoon of jam dropped into the center of each Bisquick batter, drizzled with a simple powdered sugar glaze. Quick weekday breakfast muffins ready in 30 minutes.