owl, mix the mustard, honey, mayo and dried onion flakes.
Heat
he ketchup, salt, vinegar, sugar, mustard, and chili powder; mix well
ntil golden brown.
Honey Mustard instructions:
Combine all ingredients
nto thin slices, then cut onion slices in half again and
In a medium bowl, stir together the mustard, honey, mayonnaise, lemon juice and onion powder. For best results, use an electric hand mixer, but do not whip. Stir in green onion. Use immediately, or refrigerate until needed.
Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
Stir flour into the caramelized onions and cook for 1 minute.
Pour red wine, chicken stock, Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes.
Season to taste with salt and black pepper.
Preheat oven to 450\u00b0.
In shallow baking pan, thoroughly blend all ingredients except potatoes.
(It is possible to do these with less oil and margarine than the recipe calls for.
I use only enough to coat the bottom of the pan I'm using.)
Add potatoes and turn to coat.
Bake, turning occasionally, 60 minutes (usually less) or until potatoes are tender and golden brown.
Garnish, if desired, with parsley.
Makes about 8 servings.
Preheat oven to 375\u00b0.
In saucepan bring water to boil; stir in onion-mushroom recipe soup mix and simmer, covered, 5 minutes. Stir in flour blended with cream and Worcestershire sauce. Bring just to the boiling point, then simmer, stirring constantly until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
ombine 1/4 cup oil, onion and mustard in a small, heavy
Place cauliflower and water in a 1 1/2-quart covered casserole.
Microwave 9 minutes on High; drain.
Combine mayo, onion, mustard and salt.
Spoon mustard sauce on top of cauliflower.
Sprinkle with cheese.
Microwave 2 to 3 minutes. Let stand 2 minutes.
Serve.
Cut bread into 20 slices, cutting to, but not through, bottom crust.
Combine butter, onion, mustard, bacon and poppy seed. Spread on both sides of bread slices.
Cut cheese slices in half diagonally.
Place cheese triangles between bread slices.
Wrap bread in foil.
Bake at 350\u00b0 for 25 to 30 minutes.
Serve hot. Makes 18 to 20 servings.
auce, combine brown sugar, vinegar, onion, mustard, garlic, honey, liquid smoke, and
edium heat.
Add red onion, shallots (if desired, and sugar
Place cauliflower and water in 1 1/2-quart glass casserole. Cover with glass lid.
Microwave for 9 minutes on High.
Drain. Combine mayonnaise, onion, mustard and salt in small mixing bowl. Spoon mustard sauce on top of cauliflower.
Sprinkle with cheese. Microwave for 1 1/2 to 2 minutes on Roast to heat topping and melt cheese.
Let stand 2 minutes before serving.
Place cauliflower and water in 1 1/2-quart glass casserole. Cover with glass lid.
Microwave 9 minutes on High.
Drain. Combine mayonnaise, onion, mustard and salt in small mixing bowl. Spoon mustard sauce on top of cauliflower.
Sprinkle with cheese.
Dressing: In a small bowl combine apple cider vinegar, honey, onion, mustard, salt and pepper. Slowly whisk in oil. Set aside.
Salad: Finely grate or chop 2 eggs; slice remaining 2 eggs. In a large salad bowl, combine greens, tomatoes, bacon and grated eggs. Toss with dressing to coat and garnish with remaining egg slices. Serve immediately.
Preheat oven to 375\u00b0.
In saucepan, bring water to a boil; stir in onion-mushroom recipe soup mix.
Simmer, covered, for 5 minutes.
Stir in flour, blended with cream and Worcestershire sauce.
Bring just to the boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
In a 2-quart casserole, arrange broccoli; top with cheese sauce, then bread crumbs and butter pats.
Bake for 15 minutes, or until heated through.
Makes 6 servings.
In a small bowl, combine onion, mustard, marjoram, rosemary and pepper.
Spread mixture on all sides of roast.
Cover; refrigerate for 2 hours or up to 24 hours.
Roast or grill meat.
he vinegar, the water and mustard. Cover and bring to a
In a small bowl, combine onion, mustard, marjoram, rosemary and black pepper.
Spread this herb mixture on all sides of the roast (up to 3 pounds).
Cover and refrigerate from 2 to 24 hours before meat is roasted or grilled.