Honey Dijon Chicken Salad Stacks Recipe Honey Dijon Chicken Salad Stacks Recipe
Honey Dijon Citrus Chicken Recipe Honey Dijon Citrus Chicken Recipe
Honey Dijon Chicken Recipe Honey Dijon Chicken Recipe
Baked Potatoes Stroganoff Recipe
Bourbon Mustard Chicken Recipe Bourbon Mustard Chicken Recipe #2
WRAL OnLine - Honey Mustard Dressing - the Mustard Recipe Click here
GRILLED HONEY MUSTARD TURKEY RECIPE Grilled Honey Mustard Turkey Recipe #2
Honey Is Terrific For Cooking & Salads
This
honey-dijon dressing is unbeatable on salads. Even fruit
salads liven up! Plus, it's a wonderful glaze for baked
chicken or a potato topping. Good for charcoaling.
Unbelievably good as a Barbeque glaze for chicken or on the side of your favorite
fish.
Honey Dijon Mustard Scallops Honey Dijon Mustard Scallops
Zesty Lemon Vinaigrette Zesty Lemon Vinaigrette
Send me your honey dijon recipes
These honey recipes courtesy of National Honey Board - Honey.com
HONEY
MUSTARD MAYONNAISE RECIPE
3/4 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon-style mustard
1 teaspoon prepared horseradish
combine all ingredients; mix thoroughly. Makes 1 cup.
HONEY AND FRUIT SPREAD RECIPE
1/2 cup butter or margarine, softened to room temp
1/4 cup honey
1/4 cup chopped dried fruit
2 tablespoons chopped pecans
1/2 teaspoon grated orange peel
combine all ingredients, mix well. Makes about 3/4 cup.
HONEY NUT STIR-FRY RECIPE
1 pound pork steak or boneless chicken breast
3/4 cup orange juice
1/3 cup honey
3 tablespoons soy sauce
1 tablespoon cornstarch
1/4 teaspoon ground ginger
2 tablespoons vegetable oil, divided
2 large carrots, sliced diagonally
2 stalks celery, sliced diagonally
1/2 cup cashews or peanuts
Hot cooked rice
Cut prok into thin strips; set aside. Combine orange juice,
honey, soy sauce, cornstarch and ginger in small bowl; mix
well. Heat 1 tablespoon oil in large skillet over medium-high
heat. Add carrots and celery; stir-fry about 3 min. Remove
vegetables; set aside. Pour remaining 1tablespoon oil into
skillet. Add meat; stir-fry about 3 minutes. Return
vegetables to skillet; add sauce mixture and nuts. Cook and
stir over medium-high heat until sauce comes to a boil and
thickens. Serve over rice. Makes 4-6 servings.
PACIFIC HONEY GRILLED FISH RECIPE
1/4 cup honey
1/4 whole onion, chopped
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 cloves garlic, minced
1 whole jalapeno pepper, seeded and minced
1 teaspoon minced fresh ginger root
1 pound swordfish steaks (or other firm-fleshed fish)
Combine all ingredients except fish; mix well. Marinate fish
in honey mixture at least 1 hour in refrigerator. Barbecue or
broil fish allowing 10 minutes per inch of thickness or until
fish flakes when tested with a fork.
PORK CHOPS WITH HONEY GARLIC RECIPE
1/4 cup lemon juice
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon dry sherry
2 cloves garlic, minced
4 boneless center-cut lean pork chops
Combine all ingredients except pork chops in small bowl.
Place pork in shallow baking dish; pour marinade over pork.
Cover and refrigerate 4 hours or overnight. Remove pork from
marinade, heat remaining marinade in small saucepan over
medium heat to simmer. Broil pork 4 to 6 inches from heat
source 12 to 15 minutes, turning once during cooking and
basting frequently with marinade. Makes 4 servings
CHICKEN BREASTS WITH SPICY HONEY ORANGE GLAZE RECIPE
1/4 cup honey
2 tbsp. frozen orange juice concentrate
1 tsp. grated orange zest
1 clove garlic, minced
1/2 tsp. salt
1/8-1/4 tsp. crushed red pepper flakes
4 boneless, skinless chicken breast halves
1 tbsp. margarine
1/2 tsp. vegetable oil
In small bowl, combine honey with juice concentrate, orange
zest, garlic, salt and red pepper flakes. Rinse chicken with
cold water and pat dry. Season lightly with salt. In large
non-stick skillet, heat margarine and oil over medium-high
heat. Add chicken and cook about 4 minutes, until seared.
Turn chicken, cook another 4 minutes until just cooked
through. Pour honey mixture over chicken and cook, turning
chicken to coat as sauce begins to thicken, about 2 min.
Serve chicken breasts with honey-orange glaze spooned over
the top. Makes 4 servings.
LINGUINI WITH PRAWNS RECIPE
1 pound prawns, peeled and deveined
1/2 cup julienne carrots
1/2 cup sliced celery
1/2 cup diagonally sliced green onions
3 cloves garlic, minced
2 tbsp. olive oil
1/2 cup water
1/4 cup honey
4 tsp. cornstarch
1/4 tsp. crushed red pepper flakes
1/4 tsp. crushed dried rosemary leaves
1 pound cooked linguini pasta, kept warm
Stir-fry prawns, carrots, celery, green onions and garlic in
oil in a large skillet over medium-high heat about 3 minutes
or until proawns start to turn pink. Combine remaining
ingredients except pasta in a small bowl; mix well. Add to
prawn mixture; stir-fry about 1 min. or until sauce thickens.
Serve over pasta.
HONEY WHISKEY CLOVE GLAZED HAM RECIPE
3/4 cup honey
1-1/2 tbsp. bourbon whiskey
1/2 tsp. ground cloves
1 bone-in, fully cooked, spiral sliced ham (about 5 pounds)
Combine honey, bourbon and cloves in small bowl until well
blended. Place ham, cut-side down, in roasting pan; brush
with honey mixture. Cover pan with foil and bake at 275
degrees F about 1 hour or until heated through. Remove foil
from ham and increase oven temp. to 425 degrees F. Brush with
honey mixture. Bake about 10 min. more or until ham is golden
brown. Remove from oven and place on serving platter. Pour
juices over ham. Makes 12 servings.
PASTA SALAD RECIPE
1 1/2 tbsp. olive oil
1 1/2 tbsp. butter or margarine
1 1/2 cups broccoli florets
2 cloves garlic, minced
2 tomatoes, seeded and diced
3/4 cup julienne zucchini
1/2 cup julienne carrots
1/2 cup honey
1/4 cup lemon juice
1 1/2 tsp. grated lemon peel
3/4 tsp. dried basil, crushed
3/4 tsp. dried oregano, crushed salt and pepper to taste
6 ounces linguine pasta, cooked grated parmesan cheese
Heat oil and butter in a large skillet over medium-high heat;
add broccoli and garlic and stir-fry 2 minutes. Reduce heat
to low and add tomatoes, zucchini, carrot, honey, lemon
juice, lemon peel and seasonings. Simmer about 4 minutes or
until vegetables are tender, stirring gently. Toss with
noodles; cool. Sprinkle with parmesan cheese. Serve at room
temp. or chilled. Makes 6 servings.
HONEY-GLAZED VEGETABLES RECIPE
2 1/4 cups acorn squash, pared, seeded and cut into
chunks
1 turnip, pared and cut into chunks
1 cup julienned carrots
1 small onion, halved and quartered
1/2 cup honey
2 tbsp. margarine, melted
1 tsp. grated orange peel
1/4 tsp. ground nutmeg
Steam squash, turnip, carrot and onion over water in covered
skillet about 5 minutes or until tender. Drain. Combine
honey, margarine, orange peel and nutmeg. Drizzle over
vegetables and toss; serve. Makes 6 servings.
HONEY NUT CRISP TOPPING FOR FRUIT RECIPE
1/3 cup old-fashioned rolled oats (uncooked)
3 tbsp. chopped walnuts, about 3/4 ounce
1/4 cup honey
1 egg white
1/4 tsp. cinnamon
1/4 tsp. vanilla
Dash salt
Non-stick cooking spray
Preheat oven to 325 Degrees F. In medium bowl, combine oats
and walnuts; set aside. In small bowl, mix together honey,
egg white, cinnamon, vanilla and salt until blended. Add
honey mixture to oats, stir to mix well. To facilitate
clean-up, line 11 x 17 inch baking sheet with foil and spray
with non-stick cooking spray. Spread oat mixture into even
layer. Bake about 15-17 min. until golden brown, tossing
mixture 3-4 times during cooking. Remove from oven and cool
until crisp and crunchy. Makes 1 cup.
CHOCOLATE HONEY DIP RECIPE
1 cup nonfat sour cream
1 cup honey
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
In a small bowl, combine all ingredients until well blended.
Cover and chill until ready to serve. Serve with assorted
fresh fruits (such as strawberries, pineapple chunks,
kiwifruit rounds, grapes and apple wedges), assorted dried
fruits (such as apricots, apples and pears), and/or with
chunks of angel food cake. Makes about 2 cups.
PEACHY TOPPING RECIPE
1/4 cup dried cranberries
1 1/2 cup honey
1 tsp. ground cinnamon
4 cups fresh, ripe, sliced peaches
Combine cranberries, honey and cinnamon; mix well. Bring
mixture to a boil, reduce heat and simmer 10 minutes or until
flavors are blended. Add peaches and mix well. Serve at
breakfast or brunch over waffles, pancakes or French toast.
For dessert, serve over ice cream, frozen yogurt, shortcakes
or poundcake. Makes about 4 cups.
HONEY SAUCE FOR VEGETABLES RECIPE
1/4 cup honey
2 tbsp. onion, minced
1/4 cup butter or margarine
1/2 tsp. thyme, crushed salt and pepper to taste
Combine all ingredients in a small saucepan and bring ta
boil; cook 2 minutes. Toss with vegetables of choice such as:
peas, zucchini, spinach, broccoli, green beans, etc. Serve
over couscous as a vegetarian entree or alone as a side dish.
Makes about 2/3 cup.
SLICED FRUIT SALAD WITH HONEY DRESSING RECIPE
1/2 cup honey
1/2 cup lime juice
2 Pinchs nutmeg or cinnamon
1 1/4 quart sliced fruit (a combination of berries, apples,
melon, etc.)
In blender or food processor, combine honey, juice and
seasoning; blend until smooth. In medium bowl, toss fruit
with dressing and chill until ready to serve. Makes 4
servings.
SWEET HONEY COFFEE COOLER RECIPE
2 tbsp. granulated instant coffee
1/4 cup boiling water
1/4 cup honey
1 stick cinnamon
3/4 cup cold water
ice cubes
1 quart milk
Dissolve coffee granules in boiling water in a medium bowl.
Add honey and mix well. Add cinnamon stick, stir in cold
water. Refrigerate. Fill a 12-ounce glass with ice cubes. Add
1/4 cup coffee concentrate and fill glass with milk. Makes 4
servings.
HONEY BERRY MILKSHAKE RECIPE
1 pint nonfat vanilla ice cream or nonfat frozen
yogurt
1 basket strawberries, hulled; or an assortment of berries,
approx. 2 1/2 cups fruit
1/2 cup nonfat milk
1/4 cup honey
4 small mint sprigs (optional garnish)
In blender, combine all ingredients and blend until smooth
and creamy, about 30 seconds. Serve immediately in tall,
chilled glasses. Makes 4 (1 cup) servings.
OLD FASHIONED OATMEAL PIE RECIPE
5/8 cup honey
2 eggs, beaten
3/4 cup quick cooking rolled oats
3/4 cup coconut
3/4 cup dried cranberries, currants or raisins
3/4 cup chopped walnuts
9-inch unbaked pie shell
whipped cream, if desired
Combine all ingredients except pie shell and whipped cream;
mix well. Pour into pie shell. Bake at 350 Degrees F 40 to 45
minutes or until filling browns and knife blade inserted near
center comes out clean. Cool. Top with whipped cream, if
desired, and serve. Makes 8 servings.