Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time. ...
Whisk vinegar, mustard, sugar, garlic, salt, and black pepper together in a small bowl until sugar and salt are dissolved. Add oil in a thin stream, whisking continually until emulsified. Season wit ...
Stir ketchup, mustard, smoked pepper, onion granules, hot pepper sauce, and granulated garlic together in a bowl; funnel into a squeezable bottle and refrigerate between uses. ...
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of lar ...
To make the marinade, whisk together the canola oil, garlic, whiskey, orange juice, lime juice, cumin, and soy sauce.To use the marinade, pour into a resealable plastic bag. Add up to two pounds of ...
In a large skillet over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lig ...
Blend the egg white, salt, sugar, mustard powder, and lemon juice in a blender until combined; slowly stream the vegetable oil into the mixture while blending, about 1/4 cup at a time, until thick. ...
Toss mango, apple, cucumber, yellow bell pepper, onion, cilantro, jalapeno pepper, lime juice, orange juice, salt, and black pepper together in a bowl. ...
Heat the olive oil in the pressure cooker with the lid off, over medium-high heat. Add chicken and brown on all sides as evenly as possible. Remove chicken from the cooker, and season with salt, pep ...
Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.Heat a saucepan over med ...