Spread mustard on both sides of chicken breasts, then coat with stuffing crumbs.Lay in baking pan.Drizzle with mixture of half butter and half lemon juice.Cover and bake at 350\u00b0 for 45 minutes. ...
Mix together in saucepan.Cook until onion is done.This is hot, but it is good on vegetables or with chips. ...
Combine all ingredients in a large nonstick skillet, stirring to mix well.Cook over medium heat, stirring constantly, until sugar melts and turns a golden color, 8 to 10 minutes.Remove skillet from ...
Place ribs in shallow pan.Cover with foil and bake at 300\u00b0 for 2 hours.Finish on grill, turning and basting ribs with barbecue sauce about 12 minutes.Makes 4 servings. ...
Brown meat on all sides.Add all ingredients except cheese and shells.Simmer 1 1/2 to 2 hours until meat is tender. ...
Cook olive oil, vegetable oil, vinegar, orange juice, tarragon, basil, red onion, mustard and green onion.Bring to a boil for 15 minutes. ...
Trim excess fat from meat; cut into serving size pieces. Slash edges to prevent curling.Combine flour, dry mustard, salt and pepper; use to coat meat.Reserve remaining flour mixture. In skillet, bro ...
Melt butter; add remaining ingredients.Bring to boil.Serve over ice cream. ...
Set aside grated cheese.Any cheese will do.It is according towhat you are preparing with the meal.Swiss, cheddar or you may want to blend a couple cheeses.Use your imagination.Melt butter in skillet ...
Boil all ingredients for 10 minutes.Let cool.Pour over venison; cover and refrigerate for 1 to 2 days, turning meat occasionally.Remove meat from marinade and roast as desired. ...