|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.
101 - 110 of 162 for honey mustard sauce
Blend all ingredients, except beets. Heat. Add beets, simmer for a few minutes (about 3 minutes). Serve hot. Use 1 quart size. 6 to 8 servings.
Combine above ingredients ... butter melts. Brush chicken pieces or roll in sauce. Bake uncovered at 375 degrees for 45 minutes or until chicken is tender.
Blend all ingredients. Use half and half to adjust consistency. (NOTE: Half and half may not be needed at all.)
This is a great marinade on chicken on the grill. Marinate chicken 2 hours before grilling.
Try these wings ... chicken wings and sauce in a single ... warm or at room temperature with additional Pace Picante Sauce. Makes about 3 dozen appetizers.
Put chicken in flat baking dish, skin side down. Heat and mix other ingredients in saucepan. Cover; let stand all day or overnight. Turn chicken, ...
Melt butter; add all other ingredients, mix together. Let chicken wings marinate for about 2 hours. Bake at 350 degrees for 1 1/2 to 2 hours.
Blend all ingredients and pour over spinach salad.
Preheat oven to ... ingredients; add chicken and turn to coat. Bake uncovered, basting occasionally, 40 minutes or until chicken is done and sauce is thickened.
Place chicken in ... turning frequently. Just before serving, brush with Honey-Mustard Glaze. GLAZE: Combine 1/4 cup honey and 1/4 teaspoon dry mustard.
top of page