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Jack Daniel's Honey Mustard
1/2 cup Honey
1/2 cup Dark vinegar
1/2 cup Dark brown sugar-packed
2 Eggs
2 T Flour
2 T French's yellow -- mustard
1/2 cup Jack Daniel's whiskey
1 Bottle Kraft's horseradish-9 oz cream sauce
Put honey, vinegar, sugar, eggs and flour in blender a few seconds to
blend at high speed until smooth. Transfer to a 2-quart saucepan. Cook
on medium high, whipping briskly with whisk to prevent it from sticking
to bottom of pan. It will thicken just as it comes to a boil. Quickly
add mustard and whiskey. Continue to cook and stir briskly only 1/2
minute. Remove from heat. Add the horseradish. Beat well. Cool
completely. Bottle and cap tightly. Can store refrigerated 6-8 weeks.
Freezes for months. Recipe can be halved.
Honey & Mustard Nugget Sauce
1/4 Honey
2 Prepared mustard.
Mix. makes 1/3 c sauce. Refg. covered.
Use within 1 month. Secret Fast
Food.
ESKIMO JOE'S HONEY MUSTARD DRESSING
1/4 CUP + 1 T SPICY BROWN MUSTARD
1 T YELLOW MUSTARD
1 T. WHITE VINEGAR
DASH ONION SALT
DASH RED PEPPER
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MIX THE ABOVE INGREDIENTS, THEN ADD:
1 1/2 CUP MAYONNAISE
1/4 CUP LIGHT KARO SYRUP
1/4 CUP HONEY
1/4 CUP SALAD OIL
MIX WELL AND REFRIGERATE. MAKES APPROX. 3 CUPS.
CHILI'S HONEY-LIME DRESSING
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 1/2 T sugar
1 Tsesame oil
1 1/2 T apple cider vinegar
1 1/2 t lime juice
Mix with an electric mixer. Cover and chill.
Artistic Honey-Mustard Chicken
3 tablespoons honey
3 tablespoons grainy
mustard
1 tablespoon
vegetable oil,
preferably canola oil
1 1/2 teaspoons curry
powder, preferably
Madras (for more on
curry, see Questions
of Taste)
1/2 teaspoon salt
1/4 teaspoon freshly
ground black pepper
1 3-pound chicken,
skin removed,
trimmed of fat and cut
into 8 pieces
Preheat oven to 400°F. Line a baking sheet with
aluminum foil, spray a rack with nonstick cooking spray
and set it on top. In a small bowl, combine honey,
mustard, oil, curry powder, salt and pepper. Using a
brush, coat chicken pieces all over with the mustard
glaze; set the pieces on the rack. Bake, basting
occasionally, until the chicken is golden on the outside
and no longer pink in the center, about 35 to 40 minutes.