Side Dishes

Ezeebee Overseas is a land of honey where you will get the world's best honey. We manufacture natural honey and skill in consumer and bulk packaging. Beez exclusively is involved in exporting honey. We excel in private labeling. Beez aspires to be a world class supplier of natural honey .We have been in this field for more than 10 years and have supplied premium quality honey worldwide.

Honey Baked Apples

  • 1/2 cup honey, divided
  • 1/2 teaspoon grated orange peel
  • cinnamon
  • 4 baking apples, pared 1/3 way down from top and cored

Blend 1/4 cup honey with orange peel and cinnamon; set aside. Arrange apples in 9-inch round or 8-inch square microwave-safe baking dish. Fill center of each apple with 1 tablespoon honey mixture. Cover with plastic wrap; vent. Microwave on HIGH (100%) until almost tender; rotate dish 1/4 turn halfway through cooking time. Drizzle remaining honey over apples and allow to stand 2 to 3 minutes.

Balsamic Onions with Honey

  • 3 large red onions (about 3 lbs.)
  • 1 Tablespoon + 1/4 cup water
  • 6 Tablespoons honey
  • 1 cup 2% low-fat milk
  • 1/4 cup balsamic vinegar or red wine vinegar
  • 3 Tablespoons butter or margarine, melted
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper

Peel onions and cut crosswise into halves. Place cut-side down in shallow baking dish just large enough to hold onions in single layer. Sprinkle with 1 tablespoon water; cover with foil. Bake at 350°F 30 minutes. Combine honey, vinegar, remaining 1/4 cup water, butter, paprika, coriander, salt and red pepper in small bowl. Remove onions from oven and turn cut side up. Spoon half of honey mixture over onions. Bake, uncovered, 15 minutes more. Baste with remaining honey mixture; bake 15 minutes more or until tender.

Serving Suggestion: Serve with poultry or pork.

Nutrition: 213 Calories * 39 g Carbohydrates * 16 mg Cholesterol * 6 g Fat Total * 246 mg Sodium * 3 g Protein * 4 g Dietary Fiber * 5% Calories from Fat *

Four Bean Salad

  • 14 oz. wax beans, canned
  • 14 oz. green beans, canned
  • 14 oz. lima beans, canned
  • 14 oz. kidney beans, canned
  • 1 green bell pepper, chopped
  • 1 red onion, chopped
  • 1/2 cup honey
  • 1/2 cup vinegar
  • 1 Tablespoon fresh or dried chives, chopped6 Tablespoons honey
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon dry mustard

Combine four types of beans, green pepper and red onion in medium size glass or Pyrex bowl. Blend together honey, vinegar and seasonings and pour over vegetables. Cover and marinate 8 hours or overnight, stirring occasionally. Keeps well for several days.

Prep Time: 20 minutes

Tip: A tasty salad that keeps well.

Wild Rice & Mushroom Stuffing

  • 1 cup wild rice
  • 4 cups water, salted to taste
  • 1 Tablespoon oil
  • 1/2 cup minced onion
  • 1/2 cup chopped celery
  • 1 teaspoon minced garlic
  • 2 cups sliced mushrooms
  • 1/4 cup chopped dried apricots
  • 2 Tablespoons minced parsley
  • 1/4 cup honey

In small saucepan, combine wild rice with salted water. Bring to a boil. Cover, reduce heat and simmer until tender, approximately 45 minutes. While rice is cooking, heat oil in skillet over medium-high heat. Stir in onions, celery and garlic; sauté until onion is translucent and celery is soft, about 7 minutes. Add mushrooms; sauté until mushrooms are soft, about 3 minutes. Remove pan from heat. When rice is cooked, drain in a colander. In large bowl, combine rice and mushroom-onion mixture. Add apricots, parsley and honey, stirring until mixed well. Serve warm as a side dish or use to stuff poultry.