|The Colman's Mustard Cookbook|
|by Paul Hartley|
This gift/cookery book features 50 searingly hot recipes for lovers of the much loved and iconic mustard from Norwich.
1 - 10 of 178 for dijon mustard marinade
Blend all ingredients. Use as a marinade for shrimp, scallops, ... sauce for basting while cooking seafood or meat while it is being grilled or broiled.
Put all ingredients ... until smooth. Put marinade into a zipper ... wings are tender and juices run clear when pierced with a fork, about 20-25 minutes.
Whisk together vinegar, mustard, salt and ... used as a marinade. For marinade, ... onion, lemon juice and herbs to boost the flavor. Yield: About 2 cups.
Combine all ingredients ... or steak and marinade in refrigerator up ... massage and rotate the meat inside the bag so each piece of meat gets the marinade.
Rinse and skin ... Ziploc bag. Whisk marinade ingredients and distribute ... dish and pour marinade over chicken. Bake at 400 degrees for about 40 minutes.
Mix garlic, oil, ... baking dish to marinade, 2 hours ... following mixed: Or mix more oil and vinegar to your taste rather than the mayonnaise and mustard.
In the morning, prepare marinade and simmer on ... not brown or over cooked. Serve with a bowl of sauce. SAUCE: 1 cup mayonnaise and 1/4 cup Dijon mustard.
Thaw fish, if frozen. For the marinade, combine wine, ... whisk in the mustard and Worcestershire sauce. ... slightly thick and coats a whisk. Use as directed.
Place 4 chicken breasts skin side down in shallow baking dish. Pour over chicken and refrigerate 6 hours or overnight. When ready to cook turn ...
Marinate overnight. Cook 4 inches from coals. Time: 15 to 25 minutes or until inside temperature is 165 degrees.
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