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A freshly-made vinaigrette with honey, shallots, and fresh thyme dresses this salad of pre-packaged salad mix, almonds, and strawberries.
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Blue Moon's awesome Summer Honey brew inspired me to combine the sweetness of honey with the crispy crunch of toasted coconut ... with beer-marinated chicken!
cooking.nytimes.com
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin It's simple but loaded with flavor, and you can throw it together in about a half hour Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick
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A corn starch thickened mustard sauce adorns these Brussels Sprouts cooked in chicken broth.
cooking.nytimes.com
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros With just five ingredients — pork, brown sugar, whole-grain mustard, rosemary and sherry — you have an extremely simple though supremely satisfying dish We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
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A few simple pantry ingredients combine to make a sweet-hot mustard marinade that really perks up roasted bone-in, skin-on chicken thighs. Marinate chicken at least 4 hours, but overnight is even better.
www.delish.com
Freshly steamed asparagus spears are delicious on their own, but topped with a creamy, tangy mustard sauce, they become an elegant side for any dinner party or holiday meal.
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Get Grilled Lemon Mustard-Rubbed Chicken Recipe from Food Network
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Get Scotch Eggs with Mustard Sauce Recipe from Food Network
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The basic Italian dressing in this salad is dressed up with balsamic vinegar, brown sugar, celery seeds and dried basil. Wonderful poured over the just-cooked pasta and all the julienne and chopped veggies. Serve chilled.
www.delish.com
The mustard and breadcrumbs give the pork chops a crust that becomes crunchy without frying.