ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Dr. Pete's Praline Mustard Glaze

Misc.
ADVERTISEMENT
Does anyone have a recipe for, or similar to, Dr. Pete's Praline Mustard Glaze. It is delicious on pork or chicken, and when poured over a block of cream cheese or warm brie makes a wonderfully delicious appetizer. I would love to be able to recreate this recipe at home.

Thanks,

Brenda
MsgID: 1423761
Shared by: Brenda, Mississippi
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Homemade Spicy Blackened Seasoning
  • SPICY BLACKENED SEASONING "Use this tasty seasoning blend to create your own blackened dishes." 1 tablespoon garlic salt 2 teaspoons...
  • Smokey Mashed Potatoes from Extremadura
  • SMOKEY MASHED POTATOES FROM EXTREMADURA "The word "revolconas" means tumbled, or rolled over, and here it probably refers to the act of mashing up the potatoes. The dish is a specialty of Extremadura (as well as parts...
  • Pea Salad with Bacon and Eggs
  • PEA SALAD WITH BACON AND EGGS 4 large eggs 1 1/2 pounds fresh pea pods, shelled (2 cups peas) 6 strips smoked bacon, cut crosswise into 1/2-inch pieces 1/2 small onion 1 garlic clove, smashed 1 tablespoon extra-virgi...
  • Onion Soup Fondue (Hamburger Hamlet, LA)
  • ONION SOUP FONDUE 3/4 cup unsalted butter 5 large onions, thinly sliced 8 cups beef broth 1 tsp chicken stock base TO SERVE: ground white pepper French or sourdough bread, sliced 1-inch...
ADVERTISEMENT
  • Banana Blondies with Chocolate Chips and Walnuts
  • BANANA BLONDIES WITH CHOCOLATE CHIPS AND WALNUTS 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup unsalted butter, room temperature 1/3 cup granulated sugar 1/3 cup packed light brown sugar...
  • Avocado, Blue Cheese and Walnut Salad
  • AVOCADO, BLUE CHEESE AND WALNUT SALAD 1 avocado, pitted, peeled and diced 2 tsp. lemon juice 1/4 lb. red leaf lettuce, shredded 1/2 lb. European salad (or other packaged salad mix) 2 Tbsp. chopped walnuts 1/2 cup...
  • Shamrock Sugar Cookies
  • SHAMROCK SUGAR COOKIES "Bring a touch of the Emerald Isle to your home with these dazzling Shamrock Sugar Cookies, decorated with green-tinted icing." 2 1/2 cups...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Dr. Pete's Praline Mustard Glaze
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!