HONEY-MUSTARD DRESSING
Provided by Food Network Kitchen
Categories condiment
Time 15m
Yield about 1 cup
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together the mustard, honey, vinegar, and salt. Gradually whisk in the oil to make a creamy dressing. Use immediately or store in the refrigerator, covered, for up to 3 days.
RAINFOREST CAFE HONEY MUSTARD DRESSING
Make and share this Rainforest Cafe Honey Mustard Dressing recipe from Food.com.
Provided by CountryLady
Categories Salad Dressings
Time 2m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Mix all ingredients together in a glass container& blend well.
- Refrigerate until ready to use.
Nutrition Facts : Calories 791.9, Fat 55.4, SaturatedFat 7.1, Cholesterol 30.6, Sodium 2273.9, Carbohydrate 75.4, Fiber 1.5, Sugar 36.9, Protein 2.7
CONFETTI VEGGIE SLAW (RAINFOREST CAFE)
We had the Napa Veggies at the Rainforest Cafe and knew we had to find a way to make something similiar at home. My kids now say that our recipe is better than the Rainforest Cafe's. There is a lot of room for personal taste with this recipe, add other veggies or take out those you don't like. Our favorite is the Jicima, we could never leave that one out! This recipe makes a ton, but it keeps well. It will still be nice & crispy 4 days later.
Provided by Darcys Diner
Categories Vegetable
Time 30m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Combine all the veggies in a large bowl. I use my mandolin to cut everything since there is so much julienning to do. In a small bowl, mix vinegar, sugar, oil, salt & pepper. Pour over veggies. Cover & marinate in the refrigerator. We will eat it right away, but as it sits the veggies soak up the flavors.
Nutrition Facts : Calories 104.6, Fat 3.1, SaturatedFat 0.4, Sodium 71.1, Carbohydrate 19, Fiber 4.2, Sugar 10.2, Protein 1.4
RAINFOREST CAFE'S HONEY MUSTARD DRESSING RECIPE
Provided by á-170456
Number Of Ingredients 3
Steps:
- Mix mustard, mayonnaise and cayenne pepper together and blend well. Place in a covered container and refrigerate until ready to use. This recipe yields ?? servings.
THE OSPIDILLO CAFE HONEY-MUSTARD DRESSING
The dressing of the '90s. This stuff got as popular in the 1990s as did Green Goddess Dressing in the '50s. I especially like this one drizzled over my Recipe #187239. It's a perfect complement to the ham and turkey in the salad. "Cooking time" includes refrigeration time. In any case, enjoy!
Provided by Bone Man
Categories Salad Dressings
Time 1h5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Blend all ingredients.
- Refrigerate for at least 1 hour prior to serving.
Nutrition Facts : Calories 889.1, Fat 53.3, SaturatedFat 7.7, Cholesterol 40.8, Sodium 1744.6, Carbohydrate 109.7, Fiber 1.2, Sugar 80.5, Protein 2.9
RAINFOREST CAFE CARIBO COCONUT CHICKEN WITH HONEY MUSTARD SAUCE
This is a tasty way to do up chicken tenders. The coconut adds a sweet and crispy touch that is just right. Serve the honey mustard on the side for delicious dipping. From a copycat site.
Provided by Molly53
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place breasts between pieces of wax paper and pound to 1/2 inch thick.
- Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide.
- Sprinkle sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.
- When chicken breast are ready to be prepared, rinse lightly and drain.
- Place coconut, corn starch, and flour in a bowl and mix well.
- In separate bowl place beaten eggs and add water, blend well.
- Preheat frying oil to 350F in a deep fryer or large skillet and have ready to fry chicken pieces.
- Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well.
- Carefully place chicken in hot oil and cook until lightly golden (when frying the chicken, do not crowd and keep an eye on the oil so it does not burn).
- Remove and place on a paper towel to drain.
- For presentation and tasty side compliment, slice a ripe pineapple in 1/8" pieces and cut the round slices in half (canned pineapple rings may also be used).
- Lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through.
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