Transfer the hot mustard sauce to a serving dish or an airtight container. Cover the sauce and refrigerate it for at least 30 ...

Serve with thin slices of whole-grain bread and mustard sauce (recipe below). (The gravlax will keep in the refrigerator for a week if well wrapped in foil and plastic, and in the freezer for two ...

Put each chicken breast half between two sheets of plastic wrap; pound lightly to flatten evenly. 2. Salt and pepper both sides of the chicken pieces. 3. Lightly oil the grill or grill pan. Grill over ...

Any fans of honey mustard dipping sauce or tender, juicy chicken dinner recipes should continue reading. The marinade for the ...

While the chicken is frying, pour the stock into the slow cooker and stir in the mustard, honey and herbs until ... for a further 10 minutes or until the sauce thickens. (If your chicken releases ...

Sit the ham on a board, remove any cocktail sticks and carve into slices, serving with the double mustard sauce and garlic potatoes (see tips below). Serve the gammon with Mary's roast new ...

Slice thinly, going against the grain, and serve. Whilst the meat is resting make the mustard sauce by beating the egg and sugar together in a saucepan. Then add the flour, mustard, pepper and salt.

There's also a honey cream cake (NIS 65 per unit), along with parve honey bites, Jerusalem-style honey kadayif, honey cookies (one package for NIS 25, three packages for NIS 59), honey-flavored ...

Bake in preheated oven 45 minutes or until chicken is done. Makes 6 servings. 1. Beat honey, mustard and vinegar in a bowl or shake well in a jar with a lid. 2. Add oil and poppy seeds and shake ...