1/2 C dark mustard seed 2 tbs. dry mustard powder 1/2 C water 1/3 C balsamic vinegar 3 tbs. raspberry vinegar 2 tbs. sugar 2 teaspoons salt 1 clove garlic, minced Grind the mustard seed to the texture of a Read More …
1/2 C dark mustard seed 2 tbs. dry mustard powder 1/2 C water 1/3 C balsamic vinegar 3 tbs. raspberry vinegar 2 tbs. sugar 2 teaspoons salt 1 clove garlic, minced Grind the mustard seed to the texture of a Read More …
Yield: 6 Servings 2 c Dry mustard 1 cup Firmly packed brown sugar 2 teaspoons Salt 1/2 teaspoon Turmeric 12 ounces Flat beer or ale Combine mustard, brown sugar, salt and turmeric in processor or blender and mix well. With Read More …
Yield: 1 Cup 1 tablespoon Whole coriander seeds 6 tablespoons Whole mustard seeds (mixture of black and yellow) 1 tablespoon Green peppercorns 1/2 teaspoon Dried thyme 3/4 c Water 2 teaspoons Honey 1/4 c Red wine vinegar Toast coriander seeds Read More …
Yield: 12 Servings Water Dry Mustard Powder Mustard loses potency if heated therefore the traditional recipe calls for COLD water. Mix mustard powder and cold water in proportions to make a smooth paste but only enough for current use. Let Read More …
Serves 4 100g parma ham (sliced) 200g turkey fillets 2 egg whites 200ml cream 2 tablespoon chervil 2 tablespoon parsley 1 ham hock 50g mustard fruits salt and pepper to taste 1 recipe Cranberry relish SAUCE 100ml port 50g mushrooms Read More …
1 cup dry red wine 7 tablespoon red wine vinegar 3 tablespoon chopped shallots or green onions 2 bay leaves 3 tablespoon Dijon mustard 1/2 cup safflower oil 1/2 cup olive oil Boil wine, 5 tablespoon vinegar, shallots aqnd bay Read More …
servings: 16 1/3 cup sweet-hot mustard 2 each egg yolk 1 teaspoon fresh lemon juice 1 teaspoon garlic puree 2 teaspoon mayonnaise 3-1/2 ounces apple cider vinegar 1-1/2 teaspoons dried herbs de provence 1-1/2 teaspoons parsley 3 ounces red wine Read More …
This is one of the best meat dishes I know for piquant contrast of flavours. For four people, you need the saddle cut in two, and the hindquarters. The forequarters and head can be used for soup. 1-1/2 pounds pork Read More …
1 md Rabbit, cut up, frying 1 tablespoon Olive oil 1 tablespoon Butter or margarine 1 md Onion, cut in four Whole cloves Bouquet garni * Salt to taste Brandy 4 tablespoon Whipping cream 1-1/2 tablespoon Grainy coarse Dijon Mustard Read More …
1 (16-ounce) can pear halves, drained with reserving some syrup 3 tablespoons pear syrup 1 tablespoon Dijon-style mustard 1 tablespoon cider vinegar 2 tablespoons honey Dash hot pepper sauce Salt and pepper, to taste In blender container, puree all ingredients. Read More …
Chef Sam Mason of Tailor, New York (opening soon!) Yield: 4 Servings Banana-Cocoa Raviolis Base: 800 grams sugar 480 grams glucose 120 grams chocolate powder 600 grams water Raviolis: 1 Kilo banana puree 237 grams base 137 grams water 1.5 Read More …
These salmon fillets taste great with this perfect glaze made of mustard, vinegar, and brown sugar. Simple enough to serve your family and yet an elegant entree to serve to guests. 1 tbsp. olive oil 4 salmon fillets, 3/4 inch Read More …
This is a quick and easy salmon meal, glazed and sweetened with maple syrup & brown sugar it is sure to be a crowd pleaser. 1/4 cup maple syrup 3 tablespoons coarse grain mustard 2 tablespoons light brown sugar 4 Read More …
Ponzu Sauce: juice of one lemon juice of one lime 1 tablespoon rice vinegar 3 tablespoons soy sauce 1 dash of Mirin (rice wine vinegar) Mustard Sauce: 1 minced shallot 6 tablespoons butter, divided 1/4 cup white wine juice of Read More …
1/2 cup mustard 2 tablespoons soy sauce 1 teaspoon dried rosemary 1/4 teaspoon ground ginger 1 clove garlic 1 egg 2 tablespoons olive oil 2 racks of lamb Combine first 6 ingredients in container of an electric blender; process 15 Read More …
Michael Madsen’s crusted lamb is rich with flavor. The mustard-hazelnut crust seals the meat and keeps it moist as it cooks; the raspberry flavor note in the demi-glace sauce is the perfect compliment. The sauce would be wonderful with game Read More …
3 garlic cloves, peeled 1 small onion, peeled and quartered 2/3 cup olive oil 1/2 cup fresh lemon juice 1/2 cup fresh Rosemary leaves 2 tablespoons Dijon mustard 2 teaspoons mustard seed 1 teaspoon salt 1/4 teaspoon fresh ground pepper Read More …
1 leg of lamb or mutton, boned and rolled (4 to 5 pounds) 4 or 5 slices of bacon, cut in strips 3 tablespoons hot or sweet mustard, or as needed salt 3 tablespoons butter or bacon fat 1 onion, Read More …
1/4 cup Dijon Mustard 1/4 cup Honey 1 each Garlic clove, minced 1/4 teaspoon Ground Ginger 4 each Large Lamb shoulder chops Mix together first 5 ingredients. Trim excess fat from chops; place chops on grill. Generously spread chops with Read More …
Marry the perfect pair from the Golden State. Grilling brings out robust flavors in the asparagus and the lamb. The lusty sauce finishes this dish. It’s hard for your patrons to resist. Makes 12 servings 2 cups mayonnaise 1/8 cup Read More …
This baked ham makes a fantastic alternative to your traditional Thanksgiving bird! Yield: 12 To 15 Servings 3 to 5 pounds cooked ham, drained 10 to 12 whole cloves 1/2 cup brown sugar 1 tbsp. prepared mustard 2 tsp. lemon Read More …
Serves 4 3 lbs. pork spare ribs or baby back ribs 1/2 cup cider vinegar 1 1/2 tablespoons kosher salt 1/4 cup packed light brown sugar 3 tablespoons grated onion 1 tablespoon minced garlic 1/8 teaspoon crushed red pepper flakes Read More …
1/2 cup Honey 1/2 cup Dark vinegar 1/2 cup Dark brown sugar-packed 2 Eggs 2 tablespoons Flour 2 tablespoons French’s yellow mustard 1/2 cup Jack Daniel’s whiskey 1 Bottle Kraft’s horseradish-9 oz cream sauce Put honey, vinegar, sugar, eggs and Read More …
1 tablespoon Fresh Tarragon, Chopped, OR 1 teaspoon Dried Tarragon, Crushed 1 tablespoon White Wine Vinegar 1 tablespoon Dijon Mustard 1/4 teaspoon Salt 1/4 teaspoon Black Pepper 1 cup Mayonnaise 1/2 c Sour Cream Mix the tarragon and vinegar together Read More …
3/4 cup sour cream 1/3 cup mayonnaise 1/3 cup prepared mustard 1/3 cup honey 1 tablespoon lemon juice salt and pepper, to taste Mix mayonnaise, sour cream and mustard with wire whisk. Add honey, lemon juice, salt and pepper, stirring Read More …
3 tablespoons cider vinegar 3 tablespoons honey 6 tablespoons mayonnaise 1 tablespoon Dijon mustard 1 tablespoon finely minced onion 1-1/2 tablespoons chopped fresh parsley Pinch of salt 3/4 cup vegetable oil Heat vinegar and honey in heavy small saucepan over Read More …
4 large potatoes, peeled & cubed 125 ml grainy mustard 1/2 cup 60 ml liquid honey 5 tbsp 2 ml dried thyme leaves, crushed 1/2 tsp In a large saucepan, cook potatoes until just tender; drain. In a small bowl; Read More …
Yield: 6 servings Canned oil-pack tuna, drained 12 ounces Extra-virgin olive oil 2 Tbsp. Lemon, juiced 1 Mesclun salad greens 1 lb. Green beans, trimmed, blanched 1 lb. Red boiling potatoes, boiled, sliced 1 lb. Hard-cooked eggs, quartered 4 Tomato, Read More …
1 cup brown mustard 1 cup finely chopped green onions 2 tablespoons chopped fresh flat-leaf parsley 2 teaspoons crushed dried basil 1 teaspoon garlic powder 1 teaspoon seasoned salt 6 (6 ounce) sirloin steaks Preheat broiler. In a small bowl, Read More …
50g butter 8 flat mushrooms 4 fillet steaks fresh ground black pepper to taste SAUCE 1/2 cup good ale 1/2 cup beef stock 1 teaspoon smooth mustard 1/2 teaspoon sugar 1/2 teaspoon fresh thyme 1/2 teaspoon grated orange rind Melt Read More …
4 pounds beef sirloin roast 3 tablespoons olive oil 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1/8 teaspoon ground black pepper 2 tablespoons butter 1/2 cup chopped onion 2 garlic cloves, crushed 2 cups half and half 1/4 cup prepared Read More …
2 pounds lean ground beef 1 tablespoon butter 1 tablespoon olive oil 2 green onions, chopped 2 garlic cloves, minced 1/4 pound mushrooms, sliced Salt and freshly ground pepper to taste Mustard Cream Sauce (recipe follows) Shape beef into 6 Read More …
1 rib-eye steak, about 12 ounces, cut 1-inch thick 2 tablespoons chopped garlic 2 tablespoons chopped fresh flat-leaf parsley leaves 1/2 teaspoon freshly ground black pepper 12 ounces favorite beer or ale, or more as needed 1 tablespoon plus 1 Read More …
2-1/2 to 3 pounds boneless corned beef brisket 3 ribs celery, cut into 3-inch lengths 2 medium onions, cut lengthwise into quarters 3-1/2 cups water 1 pound green cabbage, cut into 3-inch wedges 1 pound red potatoes, cut into 2-inch Read More …
Yield: 50 1 cup cider vinegar 3/4 cup vegetable oil 2 tablespoons sugar 1 tablespoon Worcestershire sauce 1 teaspoon Tabasco sauce 2 teaspoons dry mustard 4-1/2 teaspoons minced peeled ginger root Salt and black pepper, to taste 2 lb medium Read More …
Serving Size : 6 1/3 cup spicy brown mustard 3 tablespoons honey 2 tablespoons ketchup 1 clove garlic, minced 1/2 teaspoon TABASCO pepper sauce 1 pound boneless skinless chicken breasts, cut into 1 inch pieces In a medium bowl, mix Read More …
1 (3 -4 lb) corned beef brisket 1/2 cup light brown sugar, packed 1/2 cup water 1/2 cup brown mustard Rinse off the brisket under running water. Trim off excess fat. Place in large stock pot and cover with water. Read More …
Give guests the international flavor they’re looking for. This roasted chili-and-cumin mustard makes it easy to create a one-of-a-kind signature cheeseburger with a Hispanic twist. 1/2 cup French’s® Classic Yellow® Mustard 2 tbsp. Mayonnaise 1/2 tsp. Cumin 1 cup Roasted Read More …
A flavour packed roast potato recipe which results in crisp and crunchy little new potatoes with caramelised shallots in a wholegrain mustard crust. Wonderful for dinner parties as well as BBQ’s. These are SO easy to prepare, no peeling required Read More …
2 tbsp. French’s® Spicy Brown Mustard 7/8 cup Low Sodium Country Gravy, Prepared 8 Buttermilk Biscuits, Large Split 8 Sausage Patties, Cooked 1/2 cup French’s® French Fried Onions 8 slices Provolone Cheese, Small Slices Combine the French’s® Spicy Brown Mustard Read More …
Vegetable; oil for greasing pan 1 (8- to 10-pound) partially cooked smoked shank-end; (preferably Cook’s brand) 3 cups unsweetened pineapple juice; (24 fl ounces) 1 tablespoon sugar 3/4 cup Dijon mustard; (7 ounces) 1/4 teaspoon salt 1/4 teaspoon black pepper Read More …
12 pound Ham; soaked in cold water for 24 hours, changing the water occasional 1 Onion; quartered and studded with the cloves 1 Leek; cut into 4 pieces 2 ribs Celery; cut into 4 pieces 1 Carrot; cut into 3 Read More …
If you like mustard — this is a good sauce to try. It will give you a completely different perspective on barbecue. 2 tablespoons vegetable oil 1/2 cup minced onions 1 cup prepared yellow mustard 1/2 cup fresh lemon juice Read More …
Let this sauce rest to allow the flavors to marry. Serve along side of pork pot stickers or Asian-style meatballs. Also good on ham sandwiches for add zip. 2 teaspoons mustard powder 3 tablespoons soy sauce 2 tablespoons cider vinegar Read More …
1/2 cup unsulphured molasses 1/2 cup Dijon mustard 1/4 cup tarragon vinegar 4 pounds boneless pork loin roast In large glass or plastic (nonreactive) bowl, whisk together molasses, mustard and vinegar. Add pork, turning to coat all sides. Marinate overnight Read More …
4 boneless, skinless chicken breast halves 1/4 cup honey mustard salad dressing 3 tablespoons grainy Dijon mustard 2 tablespoons fresh lemon juice 1 tablespoon honey 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper In large bowl, whisk together salad dressing, Read More …