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Get Dijon-Style Mustard Recipe from Food Network
Get Dijon-Style Mustard Recipe from Food Network
Ingredients:
brown mustard, dry white wine, water, white wine vinegar, dry mustard, onion powder, salt
www.delish.com
This intensely flavored homemade mustard gets its complexity from a mix of black and yellow mustard seeds, rich dark beer, and a mix of sweeteners and spices.
This intensely flavored homemade mustard gets its complexity from a mix of black and yellow mustard seeds, rich dark beer, and a mix of sweeteners and spices.
Ingredients:
black mustard, yellow mustard, malt vinegar, beer, honey, brown sugar, salt, allspice, turmeric, mustard
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Get Mustard Roasted Salmon Recipe from Food Network
Get Mustard Roasted Salmon Recipe from Food Network
www.delish.com
Just a little red wine vinegar transforms this otherwise familiar bowl of garlicky greens.
Just a little red wine vinegar transforms this otherwise familiar bowl of garlicky greens.
www.allrecipes.com
This hot potato salad in casserole form has a creamy mayonnaise dressing with bits of bacon and celery throughout. The melted Cheddar cheese makes this dish a crowd pleaser.
This hot potato salad in casserole form has a creamy mayonnaise dressing with bits of bacon and celery throughout. The melted Cheddar cheese makes this dish a crowd pleaser.
Ingredients:
potatoes, bacon, celery, green onions, mayonnaise, vinegar, sugar, dijon mustard, salt, black pepper, cheddar cheese
www.allrecipes.com
Cayenne pepper adds a bit of zing to this recipe for honey mustard sauce.
Cayenne pepper adds a bit of zing to this recipe for honey mustard sauce.
www.chowhound.com
Sweet maple syrup and tangy Dijon mustard balance each other out in this recipe for grilled chicken.
Sweet maple syrup and tangy Dijon mustard balance each other out in this recipe for grilled chicken.
Ingredients:
maple syrup, dijon mustard, mustard, cider vinegar, soy sauce, chicken breasts, vegetable oil
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Get Sherry Mustard Recipe from Food Network
Get Sherry Mustard Recipe from Food Network
cooking.nytimes.com
While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their ethnic traditions “In the Upper Peninsula, there were the Finlanders, and they had Cornish hens,” said Priscilla Massie, a co-author of the cookbook “Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking.” Then there were the Germans families, who, Ms Massie said, tended to adopt Thanksgiving first
While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their ethnic traditions “In the Upper Peninsula, there were the Finlanders, and they had Cornish hens,” said Priscilla Massie, a co-author of the cookbook “Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking.” Then there were the Germans families, who, Ms Massie said, tended to adopt Thanksgiving first
Ingredients:
potatoes, bacon, celery, onion, flour, cider vinegar, sugar, celery seed, mustard, black pepper, parsley
www.simplyrecipes.com
This is a Classic German Potato Salad! Thick-sliced potatoes tossed with bacon, onions, herbs, and mustardy vinaigrette. Serve it hot, warm, or cool at your next backyard barbecue!
This is a Classic German Potato Salad! Thick-sliced potatoes tossed with bacon, onions, herbs, and mustardy vinaigrette. Serve it hot, warm, or cool at your next backyard barbecue!
Ingredients:
potatoes, bacon, red onions, white wine vinegar, chicken broth, yellow mustard, salt, black pepper, herbs
cooking.nytimes.com
Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast
Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast
Ingredients:
chicken breasts, egg whites, cornstarch, dijon mustard, mustard, horseradish, chicken broth, vegetable oil, thyme leaves, chives
www.allrecipes.com
Tender boneless pork chops pan-fried with honey-mustard sauce are on the table in no time.
Tender boneless pork chops pan-fried with honey-mustard sauce are on the table in no time.