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New Orleans chef John Besh shows Food Network Magazine how to make a Gulf Coast favorite: baked oysters.
New Orleans chef John Besh shows Food Network Magazine how to make a Gulf Coast favorite: baked oysters.
www.allrecipes.com
French vanilla ice cream lightly coated with Irish cream liqueur, then bathed in hot brewed coffee. A sweet, creamy coffee treat.
French vanilla ice cream lightly coated with Irish cream liqueur, then bathed in hot brewed coffee. A sweet, creamy coffee treat.
www.allrecipes.com
Roasted sweet potato fries are quick and easy to prepare using 3 simple ingredients; serve alongside your favorite sandwich.
Roasted sweet potato fries are quick and easy to prepare using 3 simple ingredients; serve alongside your favorite sandwich.
Ingredients:
sweet potatoes, olive oil
cooking.nytimes.com
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
Ingredients:
lemon juice, lemon, brussels sprouts, olive oil, butter, garlic, black mustard, dry white wine
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Get Honey-Mustard Chicken and Apples Recipe from Food Network
Get Honey-Mustard Chicken and Apples Recipe from Food Network
www.allrecipes.com
A corn starch thickened mustard sauce adorns these Brussels Sprouts cooked in chicken broth.
A corn starch thickened mustard sauce adorns these Brussels Sprouts cooked in chicken broth.
cooking.nytimes.com
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin It's simple but loaded with flavor, and you can throw it together in about a half hour Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin It's simple but loaded with flavor, and you can throw it together in about a half hour Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick
Ingredients:
chicken breasts, salt, black pepper, vegetable oil, onion, flour, water, dry mustard, dijon mustard
www.chowhound.com
Sweet sauce with a kick, this condiment makes almost anything taste better.
Sweet sauce with a kick, this condiment makes almost anything taste better.
cooking.nytimes.com
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros With just five ingredients — pork, brown sugar, whole-grain mustard, rosemary and sherry — you have an extremely simple though supremely satisfying dish We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros With just five ingredients — pork, brown sugar, whole-grain mustard, rosemary and sherry — you have an extremely simple though supremely satisfying dish We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
www.allrecipes.com
A few simple pantry ingredients combine to make a sweet-hot mustard marinade that really perks up roasted bone-in, skin-on chicken thighs. Marinate chicken at least 4 hours, but overnight is even better.
A few simple pantry ingredients combine to make a sweet-hot mustard marinade that really perks up roasted bone-in, skin-on chicken thighs. Marinate chicken at least 4 hours, but overnight is even better.
Ingredients:
bone, dijon mustard, brown sugar, red wine vinegar, dry mustard, salt, black pepper, chipotle pepper, cayenne pepper, cloves, onion, vegetable oil
www.delish.com
Freshly steamed asparagus spears are delicious on their own, but topped with a creamy, tangy mustard sauce, they become an elegant side for any dinner party or holiday meal.
Freshly steamed asparagus spears are delicious on their own, but topped with a creamy, tangy mustard sauce, they become an elegant side for any dinner party or holiday meal.
www.foodnetwork.com
Get Country Mustard Rubbed Pork Chops Recipe from Food Network
Get Country Mustard Rubbed Pork Chops Recipe from Food Network