1329 mustard glazes Recipes

pork tenderloin, apple juice, shallots, minced, cider vinegar, coarse grain mustard, olive oil, brown sugar, soy sauce, pepper, snipped fresh chives (optional)

salmon fillets (5 oz each), brown sugar, dijon mustard, honey, salt

a 12- to 14-lb sh nkless skinless smoked-cured h m, whole cloves for studding ham, apple jelly, dijon mustard, assorted relishes such as pickled watermelon rind and pickled bell peppers, brandied fruits

olive oil, onion, chopped, boneless skinless chicken breasts, paprika, salt, pepper, lemon juice, dijon mustard, honey, curry powder

karo light corn syrup or 1 cup dark corn syrup, brown sugar, brown mustard, pork loin

olive oil, skinless, boneless chicken breast halves, freshly ground black pepper, salt, fat-free , lower-sodium chicken broth, maple syrup, chopped fresh thyme, garlic cloves, thinly sliced, cider vinegar, stone-ground mustard

honey, dijon mustard, lemon juice, curry powder, salt, fish fillets (about 3/4 in .)

whole buffalo tenderloin (4 to 5 lbs.; see quick tip below ), dijon mustard, brown sugar, dry sherry, soy sauce, minced fresh ginger, asian (toasted) sesame oil

bone-in smoked spiral-cut ham half, maple syrup, domino light brown sugar, dijon mustard, apple juice, raisins, cooking apple, thinly sliced

steak, garlic, crushed, dijon mustard, ginger, minced, soy sauce

ground ham, ground pork, corn flakes, milk, eggs, brown sugar, dry mustard, vinegar

peeled mango, chopped, pineapple juice, apricot preserves or 1/2 cup peach preserves, dry white wine, stone ground mustard, cornstarch, water, boneless skinless chicken breast halves, salt, pepper

carrots, butter, maple syrup, coarse grain mustard, salt and pepper

chopped peeled mango, pineapple juice, apricot or peach preserves, dry white wine, stone-ground mustard, cornstarch, water, skinned, boned chicken breast halves, salt, pepper

low-sodium soy sauce, rice vinegar, honey, dijon mustard, dark sesame oil, grated peeled fresh ginger, garlic cloves, minced, bone-in chicken breast halves (about 1 1/2 lb), chicken leg quarters (about 1 1/2 lb)