easoning salt. Cover and refrigerate for 30 minutes. Cook bacon in
In a large bowl, combine the soups, mayonnaise, milk and honey mustard.
Stir in the hash browns, chicken or ham and mushrooms. Transfer mixture to a greased 13x9x2 baking dish.
Cover and bake at 350 degrees for 45-50 minutes.
Uncover and bake 15-20 minutes longer or until bubbly.
Turn on the broiler for 2-3 minutes to brown the top if desired.
In a glass bowl combine the oil, honey, mustard, chives, ginger, dill, paprika garlic and raisins.
Whisk in the vinegar, soy, lemon juice and add salt & pepper to taste.
Let the sauce stand for at least 30 minutes at room temperature before serving.
Ladle it over slices of hot ham.
ake for 15 to 18 minutes, or until golden brown.
Honey Mustard
For the honey mustard glazed ham, soak the gammon in
ven to 400.
Combine Mustard Rub ingredients in a small
pen lengthwise.
Spread the honey-mustard over the inside of each
ll over with half the mustard. Roast for 35 mins, or until
Place all salad ingredients in a large bowl.
For the honey mustard dressing, whisk all ingredients in a small bowl.
Add enough of the dressing to lightly coat the leaves; toss gently.
Place picnic ham in a slow cooker. Mix honey mustard sauce, brown sugar, water, and garlic powder together in a bowl; pour over the ham.
Cook on Low 8 hours to overnight.
Slice pork thinly.
Mix together the honey & mustard.
Marinate the pork in honey mustard mixture for at least 15-20 minutes.
Heat oil in nonstick wok or pan.
Add meat & stirfry with high heat until cooked, stirring & tossing all the time (5-10 minutes).
Serve with stir fried veggies & rice or potatoes & salad.
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.
plate. Add thyme sprigs, honey mustard, and chicken broth. Cook until
Brush steak with 1 tablespoon Chipotle Honey Dressing.
Grill or broil steak to desired doneness.
Let stand 5 minutes before cutting into thin slices.
Divide spinach, cucumber, red onion and red pepper on two large plates.
Arrange sliced steak on top of each.
Drizzle with Chipotle Honey Mustard Dressing, to taste.
Sprinkle with feta cheese and onions, if desired.
easpoon salt, pepper, and cayenne for extra flavor).
Place panko
n the hot peanut oil for 6 to 8 minutes, until
ith seasoning salt.
bake for 1 hour, then turn up
Season chicken with soy sauce, then sprinkle seasoning salt. Cover well.
Spread honey mustard on chicken and bake in glass baking dish with lid for 45 minutes at 375\u00b0, then add honey to chicken and cook for 35 more minutes.
ith vegetable oil.
Stir honey mustard, soy sauce, lemon juice, dill