HONEY FRUIT SALAD
Provided by Patricia Heaton
Categories dessert
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the blueberries, raspberries, mangos, pineapples and watermelon to a large bowl. In a separate small bowl, whisk together the honey, lime juice and orange juice. Drizzle the honey mixture over the fruit salad and top with the pistachios. Right before serving, top with freshly torn mint leaves to garnish.
NAPOLEONS
Golden puff pastry is layered with pastry cream and jam and then iced before being cut into bars.
Provided by Katherine
Categories Bread Yeast Bread Recipes
Time 2h
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets.
- Bake in preheated oven until golden, about 10 minutes.
- In a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. Stir in cake flour and half the sugar. Beat in egg yolks. Set aside.
- In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.
- In a small saucepan or in the microwave, heat the jam until runny.
- Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.
- To make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of the frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.
Nutrition Facts : Calories 405.5 calories, Carbohydrate 60.5 g, Cholesterol 33.3 mg, Fat 16.4 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 133.2 mg, Sugar 37.1 g
NAPOLEON
A perfectly layered napoleon is a showstopping dessert; slicing it, however, can be a tricky matter. Don't be discouraged if yours doesn't cut neatly into serving pieces; even if it's slightly flattened and oozing pastry cream, each bite will still be delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Make puff pastry strips: Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a 16-by-18-inch rectangle about 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, cut rectangle crosswise into thirds, with each strip 6 by 16 inches. Transfer to a baking sheet; dock, or pierce, the dough all over with a fork. Cover with plastic wrap; place in refrigerator 1 hour.
- Preheat oven to 425 degrees. Transfer to oven; bake until strips are puffed and golden all over, about 14 minutes. Set a baking sheet directly on pastry strips, and continue baking until pastry is cooked through and well browned, about 6 minutes. Remove top baking sheet; bake 4 minutes more. Transfer to a wire rack to cool completely. Using a serrated knife, trim each to 4 1/4 by 12 inches.
- Make the glaze: In a small saucepan, bring heavy cream just to a boil. Place dark chocolate in a bowl, and pour hot cream over chocolate; whisk until chocolate is melted and mixture is combined. Whisk in corn syrup. Strain through a fine mesh sieve into a clean bowl.
- Place white chocolate in a medium heat-proof bowl set over a pan of simmering water. Whisk until chocolate is melted, and remove from heat. Let cool.
- Using an offset spatula, spread dark chocolate glaze over one side of the flattest puff pastry strip, making sure to coat entire surface. Place white chocolate in a piping cone; pipe thin lines 3/4 inch apart across width of chocolate-coated strip. To create the distinctive flourish, gently drag the tip of a paring knife or a skewer lengthwise through both coatings, in lines perpendicular to the white chocolate lines. Begin at one of the short ends, and make each line 3/4 inch apart. Alternate the direction each time.
- Place one of the unglazed puff pastry strips on a serving tray. Spread half the pastry cream over the top, leaving a 1/2-inch border all around. Top with remaining unglazed pastry strip; press down gently, and repeat with remaining pastry cream. Top with glazed pastry strip. Transfer to refrigerator, and chill 30 minutes uncovered. Using a long serrated knife, cut into six pieces, and serve.
HONEY MUSTARD ROAST CHICKEN
Here's a delicious recipe for roast chicken using one of my all-time favorite poultry techniques...spatchcocking! This method of cooking allows the chicken to sit flat as it roasts, ensuring that everything cooks evenly so the breast meat ends up just as juicy and succulent as the dark meat. The honey mustard marinade adds incredible flavor and works overtime as a sweet and tangy basting and serving sauce. Serve with roasted potatoes and Brussels sprouts, if desired.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 5h30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
- Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
- Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
- Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
- Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
- Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
- While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
- Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
- Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.
Nutrition Facts : Calories 637.1 calories, Carbohydrate 20.3 g, Cholesterol 255.7 mg, Fat 22.7 g, Fiber 1.6 g, Protein 84.8 g, SaturatedFat 6 g, Sodium 2199.7 mg, Sugar 17.8 g
NAPOLEON CHICKEN
I believe this comes from a Heart and Stroke publication. It is a healthy heart recipe, but dont let that fool ya into thinking its bland and not worth trying! Your kitchen smells wonderful while making it!!!
Provided by chez patty
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into pieces.
- Dredge chicken in the flour, pepper, oregano mixture.
- Brown till golden in the olive oil and butter.
- Place in casserole dish.
- Saute the chopped onions and sliced mushrooms.
- Add and mix well the following-.
- 1 cup chicken broth (1cup water and a chicken Oxo cube).
- 1 large tin tomato- well drained.
- ½ tin black olives, halved.
- 1-2 garlic buds, crushed.
- Place over chickenand mix together well.
- Bake 350 degree oven, covered, x 45-60 minutes, removing lid last 15 minutes of cooking time.
- Serve over rice.
Nutrition Facts : Calories 566.1, Fat 28.7, SaturatedFat 8.9, Cholesterol 108.1, Sodium 462.6, Carbohydrate 39.1, Fiber 4.9, Sugar 8.4, Protein 38.5
HONEY-MUSTARD CHICKEN SANDWICHES
"Honey-Mustard Chicken Sandwiches are homemade 'fast food' that's more delicious than the kind you go out to pick up," assures Christina Levrant of Henderson, Nevada
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients. Broil chicken 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°, brushing occasionally with mustard mixture. Serve on buns with lettuce and tomato.
Nutrition Facts : Calories 391 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 813mg sodium, Carbohydrate 49g carbohydrate (15g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
People also searched
More about "honeymustardchickensaladnapoleons recipes"
HONEY MUSTARD CHICKEN | RECIPETIN EATS
From recipetineats.com
BAKED HONEY MUSTARD CHICKEN - DAMN DELICIOUS
From damndelicious.net
HONEY-MUSTARD CHICKEN WITH ROASTED WINTER …
From blueapron.com
HONEY-MUSTARD CHICKEN SALAD NAPOLEONS
From pepperidgefarm.com
HONEY MUSTARD CHICKEN SALAD - DAMN DELICIOUS
From damndelicious.net
19 GREAT SUMMER CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
BON APPéTIT, BONAPARTE! - WHAT DID NAPOLEON LIKE TO EAT …
From militaryhistorynow.com
HONEY MUSTARD CHICKEN (15 MINUTES) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
13 EASY CHICKEN SALAD RECIPES - FOOD NETWORK
From foodnetwork.com
FOOD SAFETY HAZARDS - THE ULTIMATE GUIDE - FOODDOCS
From fooddocs.com
HONEY MUSTARD CHICKEN RECIPE | ENTREE RECIPES | PBS FOOD
From pbs.org
NAPOLEON'S FOODS – NAPOLEONSFOODS
From napoleonsfoods.com
BEST CHOCOLATE MINT NAPOLEONS RECIPES | FOOD NETWORK …
From foodnetwork.ca
324 SALMONELLA INFECTIONS LINKED TO CHICKS, DUCKLINGS | CNN
From cnn.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
BEST HONEY MUSTARD CHICKEN DRUMSTICKS RECIPES - FOOD NETWORK
From foodnetwork.ca
SAUCY HONEY MUSTARD CHICKEN • FOOD FOLKS AND FUN
From foodfolksandfun.net
CDC WARNS KISSING AND SNUGGLING CHICKENS COULD LEAD TO
From allrecipes.com
BAKED CHICKEN NUGGETS WITH HONEY MUSTARD DIPPING SAUCE - THE …
From therealfooddietitians.com
FRENCH MUSTARD CHICKEN (POULET à LA MOUTARDE) - OLIVIA'S CUISINE
From oliviascuisine.com
NAPOLEONS | KING ARTHUR BAKING
From kingarthurbaking.com
HONEY MUSTARD CHICKEN SALAD NAPOLEONS RECIPE
BEST CHICKEN SALAD RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
ONE PAN HONEY MUSTARD CHICKEN AND POTATOES - THE ENDLESS MEAL®
From theendlessmeal.com
HONEY MUSTARD CHICKEN DINNER-HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
HONEY CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
NAPOLEON FOOD FACTS: NAPOLEON BONAPARTE'S DINING HABITS
From finedininglovers.com
NAPOLEONES RECIPE - HOW TO MAKE BACOLOD'S DELICACY - AMIABLE …
From amiablefoods.com
WHAT DID NAPOLEON LIKE TO EAT AND DRINK? - SHANNON SELIN
From shannonselin.com
HONEY MUSTARD CHICKEN SKILLET | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
ONE-PAN HONEY MUSTARD PORK CHOPS AND VEGGIES - THE REAL FOOD …
From therealfooddietitians.com
HONEY MUSTARD CHICKEN - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
HONEY MUSTARD CHICKEN {FAMILY FAVORITE!} - MAMA LOVES FOOD
From mamalovesfood.com
THE PERFECT CHICKEN SALAD RECIPE WITH INA GARTEN - YOUTUBE
From youtube.com
HONEY CHICKEN (THE BEST RECIPE EVER!) - RASA MALAYSIA
From rasamalaysia.com
HONEY-MUSTARD CHICKEN SALAD NAPOLEONS - PUFF PASTRY
From puffpastry.com
NOW YOU CAN MAKE NAPOLEON'S FAVORITE DISH: CHICKEN MARENGO
From thespruceeats.com
HONEY MUSTARD CHICKEN & POTATOES (ONE PAN) - CAFE DELITES
From cafedelites.com
MAKE-AHEAD HONEY MUSTARD CHICKEN | FOODLETS
From foodlets.com
BAKED HONEY MUSTARD CHICKEN (SO EASY!) - FOODIECRUSH
From foodiecrush.com
HONEY MUSTARD CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
HONEY MUSTARD CHICKEN SALAD WITH BACON & AVOCADO - CAFE DELITES
From cafedelites.com
ONE PAN HONEY MUSTARD CHICKEN AND VEGETABLES - EASY REAL FOOD
From easyrealfood.com
You'll also love