Grab a loaf of French bread, a 10 - oz package of angel - hair coleslaw, 1/4
cup of honey mustard, and 15 - 20 fried chicken tenders to start this recipe.
Not exact matches
In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, 1/2
cup of olive or walnut oil, Dijon
mustard, lemon juice,
honey and salt / pepper.
To make the salad add 2
cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces
of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the
honey mustard vinaigrette
Ingredients 1 - lb skinless salmon fillet dash
of salt freshly ground pepper to taste 1 teaspoon extra virgin olive oil 1/2
cup plain fat free yogurt 1 tablespoon Dijon
mustard 1 tablespoon
honey 3 - 4 tablespoons chopped fresh dill 1 clove
of garlic, finely minced Juice from 1/2 lemon
1 1/2
cups chopped Swiss chard stems (this was one bunch
of chard at the grocery store) 1/2 teaspoon salt 1 tablespoon
mustard seeds 3/4
cup Champagne vinegar or white wine vinegar 1/4
cup honey
The Mop: 2 tbsp
of butter 1 onion chopped 1/2
cup of water 1 tbsp + 1 tbsp
of Dijon
mustard 1/2
cup of apple cider vinegar 2 tbsp
of Worcestershire sauce 1 tsp cayenne pepper (optional) 2
cups of beef Stock 1
cup of canned tomatoes Salt Pepper 2 tbsp
of honey
Enjoy an old - school favorite: a beer - battered mushroom appetizer served with a
cup of tangy
honey -
mustard sour cream dip.
Combine 2
cups of stock, leftover turkey and veggies, and spices
of your choice (we love to add rich fall flavors like ground
mustard,
honey, and even fresh apples) in a large pot.
Ingredients
honey chipotle chicken 1 pound boneless, skinless chicken breasts Sprinkle
of salt and pepper 1/4
cup olive oil 3 tablespoons adobo sauce, from a can
of chipotles in adobo 2 tablespoons
honey 2 tablespoon dijon
mustard 2 tablespoons chopped fresh cilantro 4 garlic cloves, minced
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2
cups of cooked quinoa - 1
cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy
mustard sauce - 1/4
cup cup of yellow
mustard - 1/4
cup of grainy dijon
mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
Lemon
Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper t
Mustard Mint Tahini Sauce INGREDIENTS 1/4
cup tahini (ground sesame paste) 3/4
of small lemon, juiced 2 tsp Dijon or stone ground
mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper t
mustard 2 tsp
honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper to taste
Add remaining 1/4
cup of olive oil to the pan, along with the red wine vinegar, remaining tablespoon
of Dijon
mustard,
honey, and 2 tablespoons
of water, stirring to combine and cooking for 1 minute more.
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1
cup orange juice (freshly squeezed) zest
of 1 orange 2 tablespoons
honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4
cup parsley (finely chopped, to garnish) 1/2
cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon
mustard 1/2
cup olive oil 6
cups mixed greens 4 large carrots (peeled, shaved into long strips) 1
cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
There was also a lot
of oily juice left over, but I still made a side sauce for the chicken: a 1/4
cup of honey dijon
mustard & a 1/4
cup of maple syrup.
Ingredients: 1 pint
of ripe strawberries (2
cups) 1 - 2 cloves
of garlic 1 tablespoon dijon
mustard 1/4
cup olive oil 14
cup balsamic vinegar 1 tablespoon
honey 1/2 teaspoon fresh thyme 1/2 teaspoon fresh rosemary Salt & pepper, to taste
1
cup buttermilk 2 tablespoons
honey 3 - 4 tablespoons
mustard (I used a Guinnes Mustard I still have in my fridge and love to use with steaks) some salt and pepper a little bit of balsamic
mustard (I used a Guinnes
Mustard I still have in my fridge and love to use with steaks) some salt and pepper a little bit of balsamic
Mustard I still have in my fridge and love to use with steaks) some salt and pepper a little bit
of balsamic vinegar
1 large onion, sliced and separated into rings 2 1/2 pounds boneless country - style pork ribs 1 (18 ounce) bottle barbecue sauce 1/3
cup honey 1/3
cup maple syrup 1/4
cup spicy brown
mustard — I used a brown
mustard with horseradish in it 2 cloves
of garlic, crushed 1/2 teaspoon salt 1/4 teaspoon pepper
Re-heat the gravy and add a tablespoon
of dijon
mustard, a tablespoon
of honey, and 1/2
cup grated parmesan.
Ingredients: 4.5 - 5 kg leg
of Australian ham 3/4
cup orange juice 1/2 tsp nutmeg 1
cup honey 1
cup orange marmalade, sieved 1/4
cup grand marnier or whisky 60 cloves to stud ham To serve: Roasted vegetables
Mustard.
1/2
cup diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens only)
of 3 or 4 green onions 1/4
cup diced cilantro, plus more for garnish 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon
honey maple syrup 2 teaspoons spicy brown
mustard Dash
of cinnamon Salt and pepper to taste
Sweet & Tangy
Mustard Sauce 3/4 cup organic yellow mustard 1/4 cup pure maple syrup 1/4 cup raw honey (or more maple) 2 to 4 tablespoons of apple cider vinegar 2 tablespoons organic tomato paste (from a BPA free container) 1 tablespoon vegan worcestershir
Mustard Sauce 3/4
cup organic yellow
mustard 1/4 cup pure maple syrup 1/4 cup raw honey (or more maple) 2 to 4 tablespoons of apple cider vinegar 2 tablespoons organic tomato paste (from a BPA free container) 1 tablespoon vegan worcestershir
mustard 1/4
cup pure maple syrup 1/4
cup raw
honey (or more maple) 2 to 4 tablespoons
of apple cider vinegar 2 tablespoons organic tomato paste (from a BPA free container) 1 tablespoon vegan worcestershire sauce
Pour 1/3
cup of red wine vinegar, 1 tablespoons
of Dijon
mustard, 1/4
cup of honey and 2 chopped or pressed cloves
of garlic into a bowl or jar.
For the Apple Cider Vinegar Dijon Dressing: 2 TB Apple Cider Vinegar 2 TB Dijon
Mustard 1/4
Cup Extra Virgin Olive Oil Spritz
of Lemon A Drop
of Sweetener (I used one drop
of coconut nectar, I think maple syrup or
honey would work well — it's simply to bring out flavors) Salt and Pepper (to taste)
1/3
cup of honey (plain) or if you can find smoked then use that 4 tablespoons
of dijon
mustard (I only use Maille
mustard) Pinch
of salt
ingredients ROASTED BEEF TENDERLOIN: 2 1/2 tablespoons olive oil (divided) 2 heads garlic 3 pounds beef tenderloin (trimmed
of excess fat) 1 small bunch fresh thyme 1 small bunch fresh rosemary ARUGULA AND PEAR SALAD: 1 tablespoon Dijon
mustard 2 tablespoons
honey 1/4
cup white balsamic vinegar 1/2
cup olive oil 1 small red onion (peeled, thinly shaved) 1 - 2 Anjou or Bosc pears (thinly sliced) 4
cups arugula Kosher salt and freshly ground black pepper (to taste)
honey mustard dressing 1/4
cup pure cashew butter 1/4
cup grainy
mustard 1/4
cup plain, unsweetened almond milk 1 large garlic clove 1 tablespoon apple cider vinegar 1 tablespoon pure maple syrup 2 tablespoons cold pressed flax oil (or EVOO) 1/4 teaspoon ground turmeric 1/4 teaspoon fine sea salt few dashes
of black pepper
dressing ingredients: 1/4
cup chopped chives 3 tbsp white wine vinegar splash
of water 2 tsp dijon
mustard salt + pepper 1 tbsp raw
honey / agave nectar / brown rice syrup / maple syrup 1/3
cup grapeseed or other neutral tasting oil
1/2
cup ketchup 1/2
cup hard packed brown sugar 1/4
cup adobo sauce 2 tbsp yellow
mustard 2 tbsp Worcestershire sauce 2 tbsp
honey 1/2 chipotle pepper, seeds removed and diced 2 tbsp cider vinegar 1 tbsp lemon juice 2 cloves garlic, minced 1 tbsp ginger 1/4 tsp salt 1/8 tsp black pepper 1/8 tsp white pepper 1/4
cup syrup 1 tbsp Andria's steak sauce (if unavailable, use 1 an extra tbsp Worcestershire Sauce and an an extra clove
of garlic)
3 medium beets, trimmed 3 oranges 1 small clove garlic, smashed and peeled and roughly chopped 1/4
cup extra-virgin olive oil 1 tablespoon apple cider vinegar 1 teaspoon
honey 1 teaspoon Dijon
mustard 3/4 teaspoon salt plus more to taste 2 hearts
of Romaine, chopped, washed and spun dry 6
cups mixed greens, loosely packed 1/2 small head radicchio, chopped, washed and spun dry 4 ounces Cabot Seriously Sharp Cheddar, cut into small chunks 1/2
cup spiced nuts, purchased or home - made
Ingredients: 1
cup diced green cabbage 1/2
cup diced red cabbage 1 green apple — sliced 1 TBSP diced white onion 2 TBSP chopped walnuts 2 TBSP Goji Berries For the dressing: 1 TBSP
Mustard 1 tsp Manuka
honey or local, raw organic
honey 1 TBSP apple cider vinegar 1 TBSP flax oil 1/2 tsp fennel seeds Pinch
of ground cayenne pepper Pinch
of sea salt Instructions: Mix... Read More»
Ingredients: 1/2
cup quinoa 1 pound broccoli florets (1 large head
of broccoli) 1 1/2
cups shredded / grated carrots 1 large shallot, finely chopped 2 tablespoons finely chopped chives 1/3
cup chopped walnuts 1/3
cup chopped golden raisins 1 tablespoon hemp seeds (optional) For the dressing: 4 tablespoons plus 1/2 teaspoon apple cider vinegar 4 1/2 tablespoons plain - non-fat Greek yogurt 4 1/2 tablespoons olive oil 1 1/2 tablespoons Dijon
mustard 1 1/2 teaspoons
honey 3/4 teaspoon kosher salt 1/4 teaspoon fresh ground pepper
For my sweet and sour sauce, mix together 1/4
cup coconut oil, 2 tsp whole grain
mustard, 2 tsp raw
honey, and a dash
of salt.
Lemon
Honey Mustard Dressing 1 cup olive oil mayonaise 1/2 cup dijon mustard 1/2 cup honey juice of 1 lemon 4 TB ol
Mustard Dressing 1
cup olive oil mayonaise 1/2
cup dijon
mustard 1/2 cup honey juice of 1 lemon 4 TB ol
mustard 1/2
cup honey juice
of 1 lemon 4 TB olive oil
2/3
cup extra virgin olive oil 1/3
cup balsamic vinaigrette 1 clove crushed garlic 1 teaspoon Dijon
mustard 1 teaspoon raw
honey Pinch
of salt
For the BBQ sauce, I used organic tomato sauce, apple cider vinegar (red wine or rice vinegar can work here), Pyure Organic Stevia Blend for added sweetness without the sugar (can sub one quarter
cup honey, maple syrup, brown sugar, or cane sugar), molasses for richer flavor (can sub for dark brown sugar or maple syrup), Worcestershire sauce for savory «tang» (can sub one tablespoon apple cider vinegar plus half a tablespoon
of coconut aminos), liquid smoke (can sub smoked paprika or chipotle seasoning), and dried spices (
mustard powder, onion powder, garlic powder, and cayenne).
1/2
cup of oil (olive oil, sesame oil, walnut oil, peanut oil, 1/4
cup of acidic (lemon juice, balsamic vinegar, orange juice, rice wine vinegar, lime juice) 1 tablespoon
of any
of the following:
honey,
mustard, walnuts, peanuts, almonds ginger, garlic, fresh herbs, soy sauce, figs, onions
After that, an order
of Bar - B - Q fries, the sweet potato kind with
honey -
mustard dipping sauce I put in two little
cups to make it festive.
On the side, present a minuscule paper
cup (the size
of a large thimble) with each skewer on a plate, one with orange blossom
honey from Israel, one with my Asbach Uralt brandy black mission fig congealed figgy jus, one with Canadian maple syrup (you might want to try WildlyDelicious brand Black Maple Magic balsamic vinegar and one with their Petite Maison White Truffle
Mustard).