ibs.
For the sorghum mustard glaze:
Combine the sorghum, Dijon
In large jar or blender, combine all ingredients except chicken to blend.
Pour this mixture over chicken in a shallow dish. Cover and marinate 2 hours at room temperature or overnight in refrigerator, turning occasionally.
Drain chicken, reserve marinade.
Grill chicken over medium coals for 45 to 50 minutes, brushing with marinade and turning frequently.
Just before serving, brush with Honey-Mustard Glaze.
Makes 6 servings.
In a large screw-top jar, combine all ingredients, except chicken and glaze.
Cover and shake vigorously to blend.
In shallow dish, pour tomato sauce mixture over chicken.
Cover and marinate 2 hours at room temperature or overnight in refrigerator, turning occasionally.
Drain, reserving marinade.
Grill chicken over medium flame for 45 to 50 minutes, brushing with marinade and turning frequently.
Just before serving, brush with Honey-Mustard Glaze.
ns per 1 lb of ham. Preheat the oven to
LEMON-MUSTARD GLAZE: mix together all ingredients, makes 3/4 cup glaze.
STOUT GLAZE: In a saucepan combine the stout, honey and butter. bring to boiling, reduce heat and simmer uncovered for 10 minutes. Makes 3/4 cup glaze.
APRICOT-CHERRY GLAZE: Stir together all ingredients, makes one cup.
PEACE-PINEAPPLE GLAZE: In a saucepan combine ingredients. Cook and stir over medium heat until heated through. Makes 1 1/4 cup glaze.
Preheat oven to 400\u00b0F. To make the mustard glaze, combine butter, maple syrup and mustard in small saucepan. Cook, stirring, until slightly thickened.
Using a sharp knife, make cuts in lamb. Press garlic slices into cuts then place lamb in a roasting pan and brush with 2 tbsp glaze. Combine parsnips and sweet potatoes with remaining glaze then add to roasting pan. Roast, uncovered, for 15 mins, or until vegetables are tender and lamb is cooked to your liking. Stir parsley into vegetables and serve with lamb.
For the honey-mustard glaze:.
In a small saucepan,
For the glaze: In a small bowl, mix all of the glaze ingredients together until combined.
For the lamb chops: Preheat a gas or charcoal grill to medium.
Brush each lamb chop on both sides with olive oil and season with salt and pepper. Cook until golden brown, 3 to 4 minutes. Turn over and cook an additional 3 to 4 minutes for medium rare. During the last 2 minutes of cooking, brush the chops on both sides with the Molasses-Mustard Glaze.
Toast mustard seeds over moderate heat until
For garlic-mustard glaze:
Whisk together all of
n a small bowl for glaze. Place salmon, skin side down
eanwhile prepare the mustard glaze: combine the apricot preserves, mustard, brown sugar and
In a bowl, add all the Honey Mustard Marinade ingredients; stir to combine.
Place the salmon fillet in a shallow glass dish.
Pour marinade on top of the fillet; cover and refrigerate between 15 minutes to 1 hour.
Place salmon skin side down on a well greased grill, over medium heat (Save marinade).
Cover and grill 10-15 minutes; brush salmon 2-3 times with reserved marinade; turn once during grilling.
Salmon is done when it flakes easily with a fork.
50\u00b0 F.
Prepare glaze: In small sauce pan over
In small bowl, combine all ingredients.
Spoon over ham surface during the last 30 minutes of baking.
Makes enough glaze for a 4 pound half ham.
Double recipe for whole ham.
br>Method 1: Place ham in large roasting pan.
Glaze Recipe: Blend all ingredients
ole cloves.
Spoon glaze (recipe follows) over ham and return to oven
b>mustard in a bowl until brown sugar has dissolved.
Place ham
ot cut into meat). Place ham, fat side up, on rack