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Copyright © 2013 Jo Franks
Table of Contents
Table of Contents
Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi Chapter 1 A-M ................................................................................................................................................. 1 Adriatic Ravioli .............................................................................................. 1 Aioli Platter.................................................................................................... 2 Asparagus Mushroom Salad With Basil Vinaigrette ......................................... 4 Bacon Wrapped Artichokes With Dijon Cream Sauce ....................................... 5 Basil Dijon Sauce ........................................................................................... 5 Beef Stew For Family Or Party......................................................................... 6 Beet and Mache Salad with Riad ..................................................................... 7 Black and Blue Ahi Salad ................................................................................ 8 Black Bean Luau Salad.................................................................................. 10 Blackened Chicken with Caesar Salad........................................................... 11 Broiled Deviled Tomatoes ............................................................................ 12 Caesar Salad 101 ......................................................................................... 12 Caraway Pork Chops .................................................................................... 13 Charred Sweet Onions And Blue Cheese ....................................................... 14 Cheese and Dijon Pretzels ........................................................................... 15 Cheesy Turkey Sausage Bites ....................................................................... 16 Chicken With Fruit & Mixed Mustards........................................................... 17 Coleslaw Dressing ....................................................................................... 18 Confederate House Meatloaf ........................................................................ 18 Corn Flavor Bar ............................................................................................ 19 Crab And Asparagus Dijonnaise................................................................... 21 Crab Cakes & Mustard Sauce ....................................................................... 22 Danish Burgers With Herb Caper Sauce And A Mod Salad ............................. 24 Dijon Glazed Corned Beef - 1 ...................................................................... 25 Dijon Tofu Dip ............................................................................................. 26 Double Decker Pasta Salad........................................................................... 27 Fillet of Beef with Cilantro Lime Sauce.......................................................... 28
Four Cheese Rotini W/ Asparagus ................................................................ 28 Fresh Asparagus Salad With Lemon Dijon Vinaigrette ................................... 29 Galantine Of Chicken ................................................................................... 30 Garden Macaroni Salad ................................................................................ 31 Glazed Meatloaf........................................................................................... 32 Grilled Lobster with Potato Salad ................................................................. 33 Grilled Monkfish W Luganeya Sausage, Collards & Tarragon......................... 34 Grilled Pheasant Breasts W Five-Bean Salad & Horseradish ........................... 35 Grilled Scallop Salad .................................................................................... 36 Grilled Venison With Scarlet Runners And Fried Leeks .................................. 37 Hearty Reuben Soup .................................................................................... 38 Hoppin' John Vinaigrette .............................................................................. 39 Horseradish And Dijon Butter ...................................................................... 41 Jewel Salad .................................................................................................. 41 Layered Spring Salad.................................................................................... 42 Liver With Mustard Sauce ............................................................................. 44 Meatballs In Dijon Sauce .............................................................................. 45 Micro-Baked Potatoes With Dijon-Chicken Topping ..................................... 46 Mixed Green Salad With Dijon-Tarragon Dressing........................................ 47 Mixed Grill Of Mushrooms And Chicken Livers "In Spiedino" ........................ 47 Chapter 2 N-Z ................................................................................................................................................49 New Potato Salad ......................................................................................... 49 Orzo Confetti Salad ..................................................................................... 49 Pasta Mexicali.............................................................................................. 50 Pasta With Pork & Basil................................................................................. 51 Poached Halibut Rolls .................................................................................. 52 Poached Salmon With Dijon Dill Sauce, Cucumber, Dark Bread ..................... 53 Pork Satay Appetizers .................................................................................. 55 Rabbit Terrine.............................................................................................. 55 Roasted Chicken Breasts With Cranberry Port Sauce ..................................... 56 Roasted Onion, Endive And Orange Salad .................................................... 58 Salad Lyonnaise And Leek And Potato Soup ................................................. 59 Sauted Duck Gizzard Salad With Mizuna ...................................................... 61 Scallops and Mussels, Vinaigrette ................................................................ 62 Seafood-Rice Salad ...................................................................................... 63 Smoked Salmon With Mini-Potato Salads ..................................................... 64 Smoked Turkey Cobb Salad ......................................................................... 66 Speedy Ziti with Zesty Chicken..................................................................... 66 Spring Salad ................................................................................................ 67 Springtime Asparagus Salad ........................................................................ 69 Stuffed Duck Neck With Apples, Grapes And Fennel Sausage ....................... 70
...................................... 75 Index ....................................................................................................................................... 74 Turkey Pot Pie ......................................................................................................................................... 72 Tricolor Crudites Platter.........Table of Contents Swiss And Bacon Dip........................ 73 Turkey And Asparagus Pasta Salad ..........................................77 v .. 71 Tarragon-Cream Chicken and Polenta Pot Pies......................................................................................................................
All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. Trademarks Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Notice of Liability The information in this book is distributed on an "As Is" basis without warranty. or otherwise. electronic. neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it. mechanical. Jo Franks vi . or the use of any trade name. Where those designations appear in this book. without the prior written permission of the publisher. While every precaution has been taken in the preparation of the book. and the publisher was aware of a trademark claim. recording.°°°°° Preface Notice of Rights All rights reserved. No part of this book may be reproduced or transmitted in any form by any means. the designations appear as requested by the owner of the trademark. photocopying. No such use. is intended to convey endorsement or other affiliation with this book.
6 to 8 minutes. Begin cooking the ravioli. stirring occasionally. cheese ravioli. fresh 1 lb. finely grated pepper finely grated parmesan cheese Put a large pot of water on to boil. frozen 5 tablespoons butter. peeled and minced 3 tablespoons unbleached white flour 2 ½ cups milk ¼ teaspoon salt 1 teaspoon paprika. chopped ½ cup romano cheese. Snap off and discard the tough asparagus ends. small. thinly sliced (about 2 cups) 4 large garlic cloves. or margarine 1 large red bell pepper. (2 ounces). seeded and cut into 1 thin. asparagus. 2-inch-long strips (1 cup) ½ lb. and set aside. You will have about 3 cups of asparagus. Steam until barely tender. and cut the stalks into 1-inch pieces. mushrooms. plus additional for garnish 1 tablespoon dijon mustard ¼ cup fresh basil. 1 .Chapter 1: A-M Chapter 1 A-M ADRIATIC RAVIOLI 4 servings Source: Dijon Mustard Greats 1 lb.
When the ravioli is tender and begins to float . Pour on the sauce. and garlic until tender. mustard. Slowly pour in the milk. Remove the pan from the heat. whisking constantly until thickened. and toss gently. Reduce the heat to very low. basil. and stir in the sauted vegetables. poached 1 lb. and transfer it to a large serving bowl. Snow peas. Garnish with paprika. Melt the remaining 4 tablespoons butter in a large. Cod. boiled. named for Italy's beautiful Adriatic coast. and pepper to taste stirring until the cheese is melted. and serve with Parmesan on the side. drain it well. 3 to 4 minutes. Saute the red pepper. trimmed.Dijon Mustard Greats Melt 1 tablespoon of the butter in a skillet over medium heat. asparagus. And chokes removed 7 lbs. paprika. and let it cook for a minute or two. after about 10 to 12 minutes. blanced and refreshed in cold water 2 . about 3 to 5 minutes. trimmed. Add the salt. Romano cheese. Tender ravioli. Carpaccio (thinly sliced and pounded raw beef tender loin ½ lb. Whisk in the flour. heavy saucepan over medium heat. mushrooms. AIOLI PLATTER 12 servings Source: Dijon Mustard Greats 1 Double batch Aioli sauce 6 sm Artichokes. and mushrooms tossed with a Dijon and basil cheese sauce make for this elegant entree.
3 . firm sauce. steady stream. cover with plastic wrap. carpaccio. and process to a smooth paste. cooked 6 Eggs. room temp salt and freshly ground pepper. sliced in half(cooked) 4 tablespoons Capers ½ cup Chopped parsley Spoon some of the aioli sauce into the center of each artichoke. into the mixture in a constant. Transfer to a storage container. Place an aioli-filled artichoke in the middle of each plate. and refrigerate until ready to use. half peanut) at room temp. in florets 1 lb. shiny. add the oil. cooked 3 lg Red or green peppers. prepared vegetables. very slowly. and add to the garlic. Continue the blending until you obtain a thick. Whisk the egg yolks in a small bowl until light and smooth.Chapter 1: A-M ½ lb. Cauliflower. Zucchini. and eggs around it in a spoke-like fashion. lemon juice. cut into 2" pieces 3 lbs. making sure each plate has some of all. and mustard. Carrots. Add salt and pepper to taste. same as above 1 lb. Chick peas. peeled. sliced 1 lb. sliced 1 pint Cherry tomatoes 1 lb. and arrange the cod. 2 egg yolks. Sprinkle with parsley and capers. Small potatoes. Puree garlic in a food processor or blender. With the machine still running. Makes 12 servings AIOLI SAUCE -10 garlic cloves. juice of 1 lemon 1 t Dijon mustard 1 1/2 c oil (half olive. blending constantly. Green beans.
tomato. cooked -and diced Eggs. Slowly add olive oil through blender cap in a thin. onion. asparagus. vinegar and basil.1/2 lb Artichoke hearts. Season with salt/pepper. shallots and garlic. Sprinkle fritters with grated Romano. Cut asparagus diagonally into 1" pieces. green parts only T Grated lemon peel 1/2 c Flour T Cornstarch c Peanut or corn oil for -frying Salt/pepper to taste Salad: Slice mushrooms paper-thin. parsley and vinaigrette.T Dijon mustard Egg yolk Shallots. Crimini mushrooms (brown caps) 1 lb. Garnish each plate with 3 warm fritters. Vinaigrette: In a blender or food processor. plunge into ice-cold water.Dijon Mustard Greats ASPARAGUS MUSHROOM SALAD WITH BASIL VINAIGRETTE 6 servings Source: Dijon Mustard Greats ½ lb. Fresh asparagus ½ Medium red onion ¼ cup Diced tomato ⅛ cup Italian parsley 12 Cup-shaped radiccio leaves Grated romano cheese Salt/pepper to taste Basil Vinaigarette Artichoke fritters -BASIL VINAIGARETTE. chop fine 1/2 c Extra-virgin olive oil oz Fresh lemon juice oz Balsamic vinegar 1/2 c Finely chopped basil Salt/pepper to taste -ARTICHOKE FRITTERS. Add lemon juice. whip until well-blended. Blanch asparagus (drop into boiling water for 1-2 minutes. mound mushrooms salad mixture into radicchio cups and place on salad platter. chop fine Garlic clove. In a large bowl. 4 . To assemble. combine mustard with egg yolk. drain and chill). season with salt/black pepper and chill. chopped. separated t Baking powder Green onions. steady stream. mix mushrooms.
Fry until golden brown. Wrap a piece of bacon around each artichoke wedge and secure with a toothpick. Place on a cookie sheet and bake for 20-30 minutes or until the bacon is crisp. Cut each artichoke bottom into 8 equal pie shaped wedges. Drain thoroughly. Heat oil to 360 deg℉ With a tablespoon. BACON WRAPPED ARTICHOKES WITH DIJON CREAM SAUCE 40 servings Source: Dijon Mustard Greats 5 artichoke bottoms. Fold in lemon peel. or heavy cream Preheat oven to 400℉. Combine the mustard and the cream and serve as a dipping sauce. Mix in flour. BASIL DIJON SAUCE 1 servings Source: Dijon Mustard Greats 5 . can. 1-14 oz. Cut each bacon slice into fourths.Chapter 1: A-M Artichokes: Place artichoke hearts in a large bowl and stir in egg yolks and baking powder. salt and pepper. drained 10 slices bacon 3 tablespoons Dijon mustard ¼ cup half and half. drop halfdollar sized of batter into oil. Add green onion. In a separate bowl. Remove fritters. Fold egg whites into the artichoke mixture. drain and assemble as above. beat egg whites and cornstarch together until peaks form.
carrots. In a large pot. for 3 hours. cutup 4 ribs celery. Stir to mix. Add all vegetables. your choice 2 teaspoons salt 2 small bay leaves ½ teaspoon pepper --add second to pot--3 lbs. Stir twice during cooking. minced 1 teaspoon Basil ½ teaspoon Onion powder Combine ingredients in blender container. fresh. Add in 3 lbs. Discard bay leaves before serving or refrigerating. Cubed beef (boneless chuck). For company . Serve with fish.serve stew as is over buttered noodles. Cooked. covered. combine all the liquid and spices. Note: for family . Makes 1 cup. quartered Preheat oven to 325℉.add 12 ounces of mushrooms and 2 tablespoons coarse- 6 . Cover and blend until smooth. BEEF STEW FOR FAMILY OR PARTY 8 servings Source: Dijon Mustard Greats --add first to pot--1 16 oz can crushed tomatoes ⅔ cups dry red wine or water ½ cup beef broth ¼ cup quick cooking tapioca 1 tablespoon sugar 2 teaspoons dry herbs.Dijon Mustard Greats ¾ cups Sour cream 3 tablespoons Dijon mustard 2 tablespoons Parsley. cutup 3 medium onions. boneless chuck roast --add third to pot--1 lb.
For party serve with mashed potatoes or your favorite pasta. toasted === SHERRY VINAIGRETTE === 1 teaspoon sherry vinegar 1 teaspoon Dijon mustard ¼ cup grapeseed oil 1 tablespoon walnut oil Coarse salt Freshly-ground black pepper * Note: Mache. and drizzle 1/4 teaspoon olive oil in each package. Add 10 ounces frozen peas about 5 to 6 minutes before serving. see * Note. stirring well to mix in.Chapter 1: A-M grain Dijon mustard. the latter because it is often grown in cornfields. Coat bottom of a small cast-iron skillet evenly with kosher salt. Place skillet in oven. plus more Freshly-ground black pepper 1 ½ teaspoons olive oil 1 cup kosher salt 2 medium leeks. and corn salad. until tender enough to be pierced with a sharp knife. or frisee or watercress 8 thin slices goat cheese ½ cup walnuts. include a sprig of thyme on top of beet. Preheat oven to 375 degrees. and peel 7 . white part only ¼ lb. mache. BEET AND MACHE SALAD WITH RIAD 4 servings Source: Dijon Mustard Greats 4 medium beets 4 sprigs fresh thyme Coarse salt. and roast beets 45 minutes to 1 hour. Wrap each beet individually in aluminum foil. lamb's lettuce. haricots verts ¼ lb. salt and pepper to taste. is a green also known as rapunzel. a member of the chicory family. feldsalat. Allow them to cool.
Blanch leeks in same pot. 5 to 10 minutes. Dijon mustard. Cool to room temperature. Remove from pot with a strainer or slotted spoon. then add mache. Season beets with salt and pepper. Heat remaining 1/2 teaspoon olive oil in a small skillet over medium heat. Add walnuts. Blanch haricots verts until tender. Arrange salad on individual plates by thinly slicing one beet per plate with a mandolin. Season to taste. Tie leeks together in a bunch with kitchen string. and drain. 10 to 15 minutes.Dijon Mustard Greats skin off beets by rubbing in between a paper towel. and grapeseed and walnut oils. Bring medium pot of salted water to a boil. Arrange haricots verts on top of beets. Place ice cubes in a medium mixing bowl and fill with cold water. Season with salt. toast until fragrant. whisk together sherry vinegar. until tender. Drizzle vinaigrette over each salad. Quarter leeks horizontally. (Makes about 1/3 cup) This recipe makes 4 servings. SHERRY VINAIGRETTE: In small bowl. without cutting through the root end. refresh in bowl of ice water. BLACK AND BLUE AHI SALAD 6 servings Source: Dijon Mustard Greats CAJUN SPICE: ¼ cup paprika 1 ¼ tablespoons coarse salt 3 tablespoons garlic powder 3 tablespoons onion powder ½ teaspoon cayenne pepper 1 ¼ tablespoons black pepper 1 ¼ tablespoons ground oregano 1 ¼ tablespoons ground thyme 8 . and sprinkle with toasted walnuts. Place two slices of goat cheese on each salad plate.
Dijon mustard and dry mustard in bowl or blender and combine until smooth. cut into thin strips 2 Roma tomatoes. stemmed 1 cup olive oil CUCUMBER SALAD: ¼ cup soy sauce ¼ cup chile sauce 2 tablespoons sesame oil ¼ cup water ½ lb. onion and tomatoes and toss to coat well. Discard after 48 hours. for greasing 6 radicchio leaves 2 tablespoons sesame oil 1 tablespoon black sesame seeds 3 avocados. CUCUMBER SALAD: Whisk together soy sauce. 3 to 5 minutes.Chapter 1: A-M ¼ cup powdered sugar BLACK AND BLUE AHI SAUCE: ¼ cup low-sodium soy sauce ⅓ cup Dijon mustard ½ teaspoon dry mustard CILANTRO OIL: 1 bunch cilantro. seeded. cayenne pepper. Makes about 2/3 cup. sesame oil and water in bowl. Store in airtight container. Remove 9 . oregano. garlic and onion powders. thyme and sugar. cut in 3x1/2-inch slices Butter or oil. Transfer to plastic container and refrigerate 12 hours. Refrigerate until using. mix well. cut into thin strips ½ red onion. CILANTRO OIL: Blanch cilantro leaves in boiling water until bright green. halved and sliced CAJUN SPICE: Combine paprika. BLACK AND BLUE AHI SAUCE: Place soy sauce. salt. Dry leaves and blend with oil on high speed until as smooth as possible. sliced into thin strips ASSEMBLY: 16 ounces ahi tuna filet. about 30 seconds. Do not refrigerate. chile sauce. Makes about 1/2 cup. black pepper. When ready to use. strain oil through cheesecloth to remove solids. Add cucumber. Japanese cucumber. Makes 2/3 cup. Marinate in refrigerator no more than 1 hour.
chopped ½ cup green onion. Sprinkle each salad lightly with 1 teaspoon Cilantro Oil. in batches. 2/3 cup marinade. Evenly distribute ahi rolls on each salad. rinsed. cubed 1 medium bell pepper. slices spread to form a fan. Sear ahi in lightly greased skillet or wok over medium-high heat. ASSEMBLY: Dust ahi strips with as much Cajun Spice as needed to coat strips well. (Store remaining spice for later use). Drizzle each with 1 1/2 tablespoons Black and Blue Ahi Sauce. chopped Combine all ingredients in a bowl. BLACK BEAN LUAU SALAD 8 servings Source: Dijon Mustard Greats 1 20 oz can pineapple chunks. cooked 1 ½ cups chicken breast. Place mound of Cucumber Salad in center of each radicchio leaf.Dijon Mustard Greats vegetables from marinade and reserve for use on plate. (Marinade may be used for up to 1 week. drained 1 16 oz can black beans.) Makes 6 servings of salad. 1 teaspoon sesame oil and some sesame seeds. cooked. 6 salad servings. drained 1 ½ cups white rice. Pour 1/2 cup of fat free or light honey Dijon dressing and toss to 10 . Garnish each plate with 1/2 avocado. arrange radicchio leaf on plate. Any remaining salad should be discarded after 48 hours. about 1 minute per side. about 2 tablespoons. For each of 6 salads.
Grind marjoram. BLACKENED CHICKEN Stir dressing and wine in shallow dish to blend. mixed. cook chicken 3 to 5 minutes on each side until cooked through.cn 2 oz Anchovies tb Fresh lemon juice tb Worcestershire sauce tb Fresh parsley. 5 to 10 minutes. Spread mixture on plate. Heat 12 inch cast iron skillet over high heat until smoking. oregano. chopped ts Dijon style mustard 1/2 ts Freshly ground black pepper Garlic clove. thyme. turning several times. Serve 11 . pour 2 T butter over each piece. Reduce heat to medium. dip into seasoning mixture to coat both sides.grated fresh c Salad greens. BLACKENED CHICKEN WITH CAESAR SALAD 4 servings Source: Dijon Mustard Greats --FOR CHICKEN--1 Bottle prepared Italian Dressing (8oz) ½ cup Dry white wine 4 Chicken breasts halves Skined and deboned 1 tablespoon Dried marjoram leaves 1 tablespoon Dried oregano leaves 1 tablespoon Dried thyme leaves 1 teaspoon Salt 1 teaspoon Black pepper. black pepper and ground red pepper to fine powder in coffee or spice grinder or mini chop food processor. shaking off excess. crushed 1/4 c Olive oil tb Parmesan cheese. melted --FOR SALAD-. freshly ground ½ teaspoon Ground red cayenne pepper ½ cup Butter or margarine. add chicken. marinate 1 hour. Place in hot skillet. Drain chicken.Chapter 1: A-M coat. salt.
freshly ground black pepper and the crushed garlic. BROILED DEVILED TOMATOES 4 servings Source: Dijon Mustard Greats 4 Garlic cloves mashed 1 tablespoon Dijon mustard ½ teaspoon Dry mustard 1 Salt and pepper to taste 2 tablespoons Virgin olive oil 4 Small tomatoes. cut into 3/4" cubes 3 tablespoons olive oil 1 teaspoon minced garlic 1 tablespoon minced parsley Coarse salt. CAESAR SALAD: Use a fork to mash the anchovies into a paste in a small bowl. salt and pepper to taste. stir in the freshly grated parmesan cheese. combine garlic. Place tomatoes in buttered baking dish and spread with mustard mixture. chopped fresh parsley. on top of caesar salad. dijon style mustard. dijon mustard. Whisk in the cup olive oil. 1" thick.Dijon Mustard Greats chicken. halved In bowl. or crusty white bread. stir in the lemon juice. Pour the dressing over mixed salad greens in a large bowl. worcestershire sauce. sliced. whisking till smooth. drop by drop. Add oil. CAESAR SALAD 101 4 servings Source: Dijon Mustard Greats === CROUTONS === 6 slices ciabatta. toss thoroughly to coat. Broil tomatoes 3 inches from heat for 1 minute or till tops are bubbly and golden. slowly. to taste 12 .
and serve topped with Parmesan shavings. washed. On a parchment-lined baking sheet. toss bread cubes with olive oil. Sprinkle croutons over salad. for garnish CROUTONS: Heat oven to 350 degrees. halved 2 large egg yolks 1 tablespoon Dijon mustard 4 anchovies. and toss to coat leaves thoroughly with dressing and grated Parmesan. Slowly stir in olive oil until dressing is creamy. peeled & thin sliced 2 tablespoons Honey 2 teaspoons Caraway Seeds 6 Pork Chops. (1/2") 13 . 10 to 15 minutes. Add lemon juice. Serves 4. and season with salt and pepper. mash halved garlic cloves with wooden spoon to fine paste. In a medium-size bowl. season with salt. Add lettuce to bowl. dried thoroughly. and parsley. SALAD: In a large wooden bowl. toast croutons until golden brown. thinly sliced 3 x Apples. garlic. Add anchovies. and grind to a paste. and torn into 2" pieces Grated Parmesan. Stir in egg yolks and Dijon mustard. (4 to 5) 2 tablespoons fresh lemon juice Coarse salt Freshly ground pepper 6 tablespoons olive oil 2 heads romaine lettuce. CARAWAY PORK CHOPS 6 servings Source: Dijon Mustard Greats 2 x Med Onions. to taste Shaved Parmesan.Chapter 1: A-M === SALAD === 3 cloves garlic.
Remove from heat. Cover with foil and bake at 400℉ for 45 minutes. Spoon soup mixture over cheese. Stir in balsamic and red wine vinegars. let sit out until room temperature or gently warm in microwave oven. Add onion. baking dish with nonstick spray.Dijon Mustard Greats Garlic salt and pepper Dijon --Can Cream of mushroom soup 1/2 t Paprika 1/2 t Pepper md Baking potatoes. sliced c Shredded lofat cheddar cheese. paprika. to taste 1 tablespoon snipped chives. Cook. halved. and thinly sliced 1 teaspoon balsamic vinegar 1 teaspoon red wine vinegar ⅔ cup crumbled blue cheese Salt. Add salt and pepper to taste (can be made 3 days ahead and refrigerated. to taste Freshly-ground black pepper. In a small bowl. Arrange potatoes in overlapping rows. and pepper. combine soup. Garnish with chives. Spray a 2 qt. Uncover. for garnish Heat oil in large heavy skillet over medium-high heat. about 5 to 6 minutes. then blue cheese. CHARRED SWEET ONIONS AND BLUE CHEESE 8 servings Source: Dijon Mustard Greats 2 tablespoons oil 1 large sweet onion. To serve. or until potatoes are fork tender.) Adjust seasoning. 14 . Sprinkle with cheese. stirring occasionally to avoid burning but to allow browning. and continue to bake 10 minutes.
optional Sesame or poppy seeds. Roll each piece into 20 inch rope. combine remaining flour (3 1/4 c). draft-free 15 . Divide dough into 16 equal pieces. all purpose 2 teaspoons Sugar.08 gram fiber. shredded 1 ⅔ cups Milk ⅓ cup Dijon mustard Coarse salt. It combines well with Dijon mustard. yeast and cheese. twist ends once and lay over bottom of each circle. salt. curve ends of each rope to make circle. CHEESE AND DIJON PRETZELS 16 servings Source: Dijon Mustard Greats 4 ½ cups Flour. Mix in enough reserved flour to make soft dough that does not stick to bowl. shape into pretzels. Knead on lightly floured surface until smooth and elastic. opt Reserve 1 cup flour. Each of 8 servings: 75 calories. Cover and let rise in warm. granulated 1 teaspoon -salt 1 tablespoon Fleishm instant yeast 1 ¼ cups Cheddar cheese. slightly reheated in the microwave oven.Chapter 1: A-M This topping can be served at room temperature or warm. Cover and let rest on floured surface 10 minutes. heat milk and mustard until very warm (about 125F) and stir in dry ingredients. 7 grams fat. 3 grams protein. about 8 minutes. 2 grams carbohydrates. This recipe yields 4 to 8 servings. 0. 193 mg sodium. 8 mg cholesterol. In large bowl. cross ends at top. sugar. On lightly greased baking sheets.
drain. crumbling sausage into small bits. Brush tops with water and sprinkle with coarse salt and sesame or poppy seeds. CHEESY TURKEY SAUSAGE BITES 72 servings Source: Dijon Mustard Greats 1 lb. Stir in milk. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheet. cheese. 16 . Mix Dijon mustard with honey and serve as dipping sauce with hot appetizers. dry mustard and cayenne is a large bowl. Bake in preheated 375℉ oven 12 to 15 minutes or until golden. chopped 3 cups Bisquick baking mix 2 cups grated low fat cheddar cheese 1 teaspoon dry mustard ½ teaspoon cayenne ¾ cups milk 1 cup Dijon mustard ¼ cup honey Cook and stir sausage and the green onions in a large skillet until brown. if desired. Bake for about 15 minutes or until golden brown. turkey sausage ½ cup green onions.Dijon Mustard Greats place 15 minutes. remove pretzels to cooling racks. Mix sausage mixture baking mix.
balls or 2 cups melon. Slice the meat across grain into thin slices. halves. peeled. mix together Dijon. bavarian 1 tablespoon mustard. place 1/2 of the mustard sauce. about 7 minutes per side or until chicken is brown and fork tender. boned skinned ½ cup mustard. 17 . In a large fry pan. Dijon ⅓ cup mustard. cantaloupe or combination of both ¼ cup mayonnaise parsley In a medium bowl. turning often. chinese ⅓ cup honey ⅓ cup cream. chicken. Add chicken and cook. broiler/fryer. In a large glass bowl. light ½ teaspoon salt ¼ teaspoon pepper 2 tablespoons margarine 4 kiwi. reserve the remainder for later use. Sprinkle chicken with salt and pepper then place it in the mustard sauce.Chapter 1: A-M CHICKEN WITH FRUIT & MIXED MUSTARDS 4 servings Source: Dijon Mustard Greats 4 breasts. Place the bowl with the chicken and mustard sauce in it in the refrigerator and marinate for 30 minutes. and Chinese mustards. turning. honeydew. Remove the chicken to a cutting board. Bavarian. until foamy. sliced 2 cups melon. honey and cream. turning to coat. melt the margarine over medium temperature.
place reserved mustard sauce. celery seed or celery salt and bring just to a boil on medium heat. Can also be made in the microwave. Jimmy Dean sage sausage 1 green pepper. In a small saucepan. Remove from heat and whisk in the Dijon mustard and salt and pepper. Heat thoroughly then drizzle the sauce over the chicken. CONFEDERATE HOUSE MEATLOAF 8 servings Source: Dijon Mustard Greats 1 ½ lbs. COLESLAW DRESSING 6 servings Source: Dijon Mustard Greats ½ cup cider vinegar ⅓ cup vegetable oil ⅓ cup sugar ½ teaspoon celery seed or celery salt 1 tablespoon Dijon mustard salt and pepper In saucepan put vinegar. Refrigerate. Garnish with parsley.Dijon Mustard Greats Arrange the chicken slices and fruit on a serving platter. whisk mayonnaise into the sauce. Serve with the remaining sauce on the side. chopped ½ envelope onion soup mix 18 . sugar. chopped 1 onion. lean ground beef ½ lb. oil.
mustard and brown sugar to make 1/2 cup topping. beaten ¼ teaspoon salt ½ teaspoon pepper 4 tablespoons chili sauce ½ can green chilies.e. in the top part. Although the grease collected in the bottom of the pan. The first time I made this meatloaf. I squeezed the milk out of the bread before adding it to the mixture. I cook my meatloaf in a meatloaf pan. This recipe made two loaves. I discarded (i. but rather runny and not very pretty. . Also I made the loaf as "solid" as I could. sort of a "run off" of meatloaf from the main loaf. Each covers at least a dozen ears of corn. When I buy the sausage. It was edible. The next time I made it. it was delicious. but didn't hold together well.Chapter 1: A-M 3 slices old bread. CORN FLAVOR BAR 1 servings Source: Dijon Mustard Greats See below Select 1 or more of the following combinations. Combine all ingredients and place in shallow baking pan shaping into a loaf shape. cubed and soaked in 1/2 cup milk 2 eggs. brown sugar and Dijon mustard. gave the dogs) that part. 19 . chopped seasonings. Bake 1-1/4 hours at 350℉. I cut the 1 pound package into two parts and freeze them until needed. there was still. to taste Mix enough catsup. I don't know the proportions I use for the topping .just go by taste. Top with mixture of catsup.
Mix 3/4 cup purchased thick teriyaki sauce or glaze and 1 tablespoon Asian (toasted) sesame oil. 2/3 cup olive oil. In a blender or food processor. and 2 or 3 pressed or minced cloves garlic. Brush on corn. * Sesame teriyaki. In an 8. 11/2 to 2 tablespoons minced fresh jalapeño chili. Rub corn with lime wedge. * Lemon-thyme butter. 1 teaspoon grated lemon peel. and 1 pressed or minced clove garlic. * Mexican cheese and chili. * Pesto. and 2 tablespoons lemon juice. Mix 3/4 cup (3/8 lb. 11/2 tablespoons Dijon mustard. Put 3/4 cup finely crumbled cotija or grated parmesan cheese and 1 tablespoon ground dried California or New Mexico chilies or chili powder in individual bowls. Spread on corn.to 10-inch frying pan over medium heat. Brush corn with sauce and sprinkle with sesame seed. Mix 1/2 cup (1/4 lb. Brush corn with mayonnaise mixture and sprinkle with cheese and chilies. Add salt and pepper to taste. 3 tablespoons white wine vinegar. Brush on corn. Add salt and pepper to taste. 2 teaspoons chopped fresh or 3/4 teaspoon dried tarragon. Mix 1/2 cup mayonnaise with 2 tablespoons milk. * Cilantro-chili-garlic butter.) melted butter or margarine with 1/3 cup finely chopped fresh cilantro. Mix 6 tablespoons olive oil. combine 11/3 cups fresh basil leaves. Cut 3 limes into wedges.) melted butter or margarine with 1/4 cup minced chives or green onions. and 2 cloves garlic. Mix 1 tablespoon salt and 11/2 teaspoons chili powder. Brush butter on corn. 1/3 cup grated parmesan cheese. then sprinkle with chili salt to taste. * Mustard-tarragon sauce.Dijon Mustard Greats * Chili salt and lime. stir about 1/3 cup sesame seed until golden. 1 tablespoon minced fresh or 1 teaspoon dried thyme. 11/2 tablespoons minced shallot. 20 . about 3 minutes. whirl until mixture is smooth.
and 1/4 teaspoon cayenne until spices are fragrant. mustard seed. * Curry butter. Pour into a blender with 1 tablespoon coarse salt and grind to a powder. chilled Dijon Sauce (recipe below) Combine the oil. tarragon. CRAB AND ASPARAGUS DIJONNAISE 6 servings Source: Dijon Mustard Greats ½ teaspoon vegetable oil ½ teaspoon fresh lemon juice 1 teaspoon fresh minced tarragon ½ teaspoon minced shallots ¼ teaspoon salt ½ lb. fresh crabmeat. Toss with the crab. about 1 minute.to 8-inch frying pan over low heat. stir 11/2 tablespoons curry powder. cooked and 2 heads Belgian endive.) butter or margarine and stir until melted. In a food processor.. whirl to blend. Sprinkle on buttered ears of corn. coriander seed.to 8-inch frying pan over medium heat. Add salt and pepper to taste. 3/4 teaspoon ground coriander. shallots and salt. up to 3. Add 1/2 cup (1/4 lb. Brush on corn. 21 . and black peppercorns until mustard seed begins to pop. steamed. about 3 minutes.) butter or margarine (at room temperature) and 1 teaspoon dried basil. Add 3/4 cup (3/8 lb. In a 6. In a 6. whirl 1/4 cup drained dried tomatoes packed in oil until finely chopped. Place in a covered container and refrigerate for several hours to let flavors blend. * Dried tomato–basil butter. chilled 12 asparagus spears. carefully separated. lemon juice.Chapter 1: A-M * Spiced salt. Or finely chop tomatoes with a knife and mix with butter and basil in a bowl. stir 1/2 teaspoon each cumin seed. Spread on corn.
This can be made several days in advance and kept in the refrigerator. CRAB CAKES & MUSTARD SAUCE 1 servings Source: Dijon Mustard Greats CRAB CAKES 1 lb. Blend for a few seconds. room temperature 1 tablespoon rice wine vinegar 2 teaspoons fresh lemon juice 5 teaspoons Dijon mustard 1/2 teaspoon sugar 1/4 teaspoon slat 1 Dash of white pepper 1/2 cup vegetable oil 1/2 cup Creme Fraiche Place the egg yolks. lemon juice. vinegar. Leftover sauce is wonderful with chilled artichokes. sugar. Cover and refrigerate. add the oil in a slow steady stream until well incorporated. mustard. minced 1 tablespoon butter 22 . peeled and mashed lightly with fork 1 teaspoon chopped cilantro 1 teaspoon soy sauce ½ cup bread crumbs 3 tablespoons oil MUSTARD SAUCE 1 clove garlic. shredded fresh or frozen crab meat ½ cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon whole-grain mustard 3 tablespoons finely minced carrot 2 tablespoons fresh lime juice ⅔ cup minced green onions ½ large baked potato. Dijon Sauce: 2 egg yolks. Remove the sauce to a bowl and whisk in the Creme Fraiche. place an asparagus spear-half on each leaf of endive. With the motor still running.Dijon Mustard Greats To serve. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab. minced 2 shallots. salt and pepper in a blender.
lime juice. 4 to 5 servings. Combine the crab meat. Add the Dijon mustard and lemon juice. mayonnaise. 23 . carrot. Heat the oil in a skillet over medium heat and cook half the patties until they're golden brown on one side. 10 minutes. Add the wine and clam juice and continue cooking until the liquid is reduced by half. Bake the crab cakes until they're heated through. MUSTARD SAUCE Cook the garlic and shallots in the butter over medium heat until softened. about 2 minutes. 4 to 5 minutes.Chapter 1: A-M ½ cup white wine ½ cup clam juice 1 cup whipping cream 1 tablespoon Dijon mustard 1 teaspoon lemon juice 1 tablespoon whole-grain mustard Heat the oven to 425℉. Add the cream and continue to cook until the sauce is again reduced by half. whole-grain mustard. about 10 minutes. Cook the remaining patties and add them to the baking sheet. Dijon mustard. Stir in the whole-grain mustard and serve. Serve with Mustard Sauce. Makes about 3/4 cup. soy sauce and bread crumbs. Form into patties about 3 inches in diameter. about 3 minutes. green onions. cilantro. potato. Cook for 1 minute and strain. Remove them to a baking sheet.
peeled. chopped shallots.Dijon Mustard Greats DANISH BURGERS WITH HERB CAPER SAUCE AND A MOD SALAD 4 servings Source: Dijon Mustard Greats 2 lbs. sliced thin 1 lb. salt and pepper. ground chicken 1 tablespoon poultry seasoning 2 shallots. thinly sliced 1 sack gourmet potato chips = (such as Terra Chips Onion and Herb Yukon Gold or Blue Potato chips) Combine ground chicken. Form each portion into large 1-inch thick patties. Score the meat with your hand marking 4 equal portions. then sliced into half moons 1 small red onion.(to 4). Havarti with dill cheese. halved lengthwise. finely chopped ¼ lb. Drizzle extra- 24 . for drizzling.(to 4) 3 tablespoons capers . stems removed. seeded. sliced 3 plum tomatoes. finely chopped 2 tablespoons Dijon mustard 5 button mushrooms. Preheat a non stick skillet over medium-high heat. drained = (run your knife through them once) 1 seedless cucumber. cut 1/4" dice Salt. to taste Freshly-ground black pepper. washed baby spinach 2 tablespoons white wine vinegar . to taste Extra-virgin olive oil. plus a couple tbspns extra-virgin olive oil 1 cup sour cream 3 tablespoons chopped or snipped fresh dill . and a drizzle of extra-virgin olive oil.(to 3) 4 crusty poppy seed rolls = (or other burger buns of choice) 2 large radishes. diced Havarti. chopped mushroom. Dijon mustard. poultry seasoning. Mix thoroughly.
Top with sliced radishes. plum tomatoes and 3/4 sack of baby spinach.Chapter 1: A-M virgin olive oil over the patties and place them in the hot skillet. salt and pepper then drizzle with a couple tablespoons extra-virgin olive oil to coat the salad lightly and evenly. thawed 2 teaspoons Dijon mustard 25 . half of the red onion. to your taste. Fancy chips finish the plate. Split the rolls or buns. Add remaining sauce into the salad and combine to give your salad a creamy finish. (2-4 pounds) water savory cabbage with red potatoes ***FOR GLAZE*** 2 tablespoons honey 1 tablespoon frozen orange juice concentrate. baby spinach and a heaping spoonful of herbcaper dressing slathered across the bun tops. Cook 6 minutes per side until the patties are firm to the touch and cooked through. Toss to combine and adjust salt and pepper.1 6 servings Source: Dijon Mustard Greats 3 lbs. Dress the salad with white wine vinegar. This recipe yields 4 servings. corned beef brisket. combine the sour cream. Place the burgers on the bun bottoms. DIJON GLAZED CORNED BEEF . In a salad bowl combine the cucumbers. While the burgers are cooking prepare the herb caper sauce and mod salad. chopped dill and capers then season with salt and pepper. In a small bowl.
HELPFUL HINTS: This makes quite a large amount of dip. Carve brisket diagonally across grain into thin slices. drained 2 tablespoons soy sauce. Set aside. cover tightly and simmer for 2 1/2-3 1/2 hours or until tender. Place brisket on rack of broiler pan so surface of meat is 3-4 inches from heat. DIJON TOFU DIP 5 servings Source: Dijon Mustard Greats 16 ounces tofu block. Meanwhile prepare Savory Cabbage and Red Potato Casserole. chopped fresh Combine all ingredients in a blender or food processor.Dijon Mustard Greats In Dutch oven. Remove brisket from cooking liquid. if necessary. Process until smooth. Bring to a boil. reduce heat to Low. It keeps well 26 . Serve with vegetables. Combine all glaze ingredients. place corned beef brisket and water to cover. trim fat from outer surface of brisket. Add a little water if necessary for ease in preparation. low sodium 4 teaspoons Dijon mustard ½ teaspoon horseradish. broil 2-3 minutes or until brisket is glazed. powder 1 teaspoon dill weed ½ teaspoon onion powder 2 garlic cloves 4 tablespoons coriander leaves. Brush glaze over brisket.
Blanch green beans by cooking in pot of boiling water for 2 minutes. Top with half each of the green beans. Drizzle half of the dressing evenly over salad.. or. Spread half of the cooked pasta in the bottom of a 3-quart glass bowl.. Serve cold. thawed and drained 1 cup plain. Cover and chill for 30 minutes. Mix well and set aside. 10 ounces -frozen green beans. (packed in water) ¼ cup chopped walnuts ½ cup grated cheddar cheese Prepare pasta according to package directions. apple and tuna. drain. low-fat yogurt 1 tablespoon dijon mustard 2 tablespoons honey 2 medium carrots. or medium shells other medium pasta. uncooked 2 cups fresh green beans. cut in half. 27 . Repeat this procedure with the remaining half of the ingredients to create a colorful salad that can be seen through the glass dish. shape. DOUBLE DECKER PASTA SALAD 6 servings Source: Dijon Mustard Greats 8 ounces elbow macaroni. Sprinkle walnuts and Cheddar cheese on top. carrot. Makes a delicious topping for baked potatoes. Dijon mustard and honey in blender or food processor. diced 6 ⅛ ounces canned white tuna. trifle dish or glass baking dish. Drain and rinse well with cold water. Combine yogurt.Chapter 1: A-M in the refrigerator. grated 1 red apple. Drain again.
juice & zest only Garlic clove. Cool. FOUR CHEESE ROTINI W/ ASPARAGUS 4 servings Source: Dijon Mustard Greats 3 cups rotini pasta 1 lb. crumbled 1 teaspoon tarragon or dillweed. asparagus cut in 1" pieces 1 package knorr primavera sauce mix ¾ cups milk ¾ cups water 4 ounces goat cheese. trimmed (about 2-1/2 to 3 lbs.) 2 tablespoons Olive oil 1 tablespoon Cracked black pepper CILANTRO SAUCE c Cilantro leaves 1/2 c Parsley leaves Limes. Serve cold with cilantro sauce. Roast to 25 minutes for rare.Dijon Mustard Greats FILLET OF BEEF WITH CILANTRO LIME SAUCE 6 servings Source: Dijon Mustard Greats ½ Fillet of beef. Preheat oven to 450℉ Rub fillet with olive oil and pepper. CILANTRO SAUCE: Combine all ingredients in a blender and process until leaves are roughly chopped and ingredients are blended. Refrigerate until ready to serve. crushed tb Dijon mustard 1/4 c Cornichons ts Ground coriander. refrigerate. dried 28 .
stirring constantly. Add asparagus. In a saucepan combine sauce mix. Add sauce. Remove half the lemon peel and cut into extremely thin strips. Squeeze 3 tablespoons juice from the lemon. Boil for 1-2 minutes. peel) ¼ cup olive oil 2 tablespoons corn or canola oil ⅛ teaspoon salt ¼ teaspoon pepper 1 ½ teaspoons Dijon mustard 1 slice bacon. 4-5 minutes). continue cooking for 5 minutes or until pasta is al dente. Remove with tongs and immediately plunge into ice-cold water to stop the cooking and preserve the color. Drain completely and arrange the asparagus on two salad plates. drain. Bring to a boil over medium-high heat. return to large pot. Substitute cream cheese for gaot chees and add 1 Tbsp Dijon mustard. FRESH ASPARAGUS SALAD WITH LEMON DIJON VINAIGRETTE 2 servings Source: Dijon Mustard Greats ½ lb. Continue cooking 3-5 minutes stirring constantly. Put 29 .Chapter 1: A-M In a large pot. tough ends 1 medium lemon (for both juice. Variation: Substitute 3 cups broccoli florets for asparagus. toss to combine. Reduce heat to med-low. asparagus. cooked until crisp crumbled coarsely 4 dry-cured black olives. pitted freshly ground pepper Bring a large pot of water to a boil and blanch the asparagus (cook until tender but still bright green. water and milk. add cheese and tarragon or dillweed. cook pasta in boiling salted water for 3-5 minutes. Drain pasta and asparagus.
pepper and Dijon mustard. (This makes 3/4 cup dressing. salt. Shake vigorously to combine. To stuff the chicken: spread out the bird and season to taste 30 . boned (ask butcher to bone the. along with a grind of pepper. chicken) stuffing--4 slices white bread ⅓ cup milk 1 onion. (Never let asparagus sit in vinegar. Refrigerate the unused portion for future salads. pepper lb Pins Muslin 5 c Strong chicken stock To make the stuffing: soak the bread in the milk.) Sprinkle the crumbled bacon and pitted olives over the top. GALANTINE OF CHICKEN 6 servings Source: Dijon Mustard Greats 2 kg chicken. spoon some vinaigrette over the asparagus. Place all the stuffing ingredients except the eggs in a food processor and process until well blended.Dijon Mustard Greats the juice and boiled peel in a jar. chopped 200 g smoked ham. Add the eggs and blend for a few more seconds. Saute the onion in olive oil until translucent and add the parsley.) At serving time. it turns an ugly olive drab. chopped ½ cup brandy 2 eggs --to stuff and cook the chic salt and freshly ground. peeled and sliced olive oil 2 tablespoons chopped parsley 1 cup blanched pistachio nuts 300 g uncooked chicken breast. Add the oils.or lemon based dressings.
Chapter 1: A-M with salt and pepper. slice the chicken and serve with Cumberland sauce (recipe follows). add the chicken and simmer for 1 1/2 hours. snow peas. fusilli or other pasta 6 ripe plum tomatoes. Wrap the flesh tightly around the stuffing and pin the flesh together with poultry pins. lightly blanched cut in 1" lengths 31 . Remove the muslin. seeded cut in 1/4" dice ½ cup yellow raisins ½ cup coarsely chopped walnuts ¾ lbs. each cut in 8 pieces 1 large yellow pepper. Soak the muslin in water. wrap it around the chicken with string in three places. wring it out. cut into julienne strips 2/3 cup redcurrant jelly 2 tablespoons Dijon mustard 1/2 cup fresh orange juice 1 1/3 cups tawny port Blanch the rind in boiling water and drain. to taste ***SALAD*** 1 lb. Repeat the process twice. Shape the stuffing into a rectangular block and place it in the center of the bird. Remove from the stock and allow to cool. Serve cold. GARDEN MACARONI SALAD 12 servings Source: Dijon Mustard Greats ***DRESSING*** 2 tablespoons Dijon mustard ½ cup red wine vinegar 1 tablespoon finely minced garlic 1 teaspoon granulated sugar 1 cup olive oil salt and pepper. Place all the ingredients in a saucepan and simmer for 10 minutes or until the sauce thickens slightly. To cook the chicken: bring the stock to the boil in a large saucepan. lightly blanched cut lengthwise in 1/4" slivers ½ lb. Cumberland Sauce: rind of 2 oranges and 2 lemons. tender green beans.
Just before serving. Season with salt and pepper. add additional dressing to moisten the salad. extra lean ground beef 1 cup dry bread crumbs ½ cup red pepper. whisking constantly. in 1/4" dice ¾ cups pitted imported black olives ¾ cups fresh basil leaves. zucchini. 3" green on. slivered 2 tbs reserved ¼ cup parmesan. Twenty minutes before serving. Then toss with Parmesan cheese and garnish with reserved 2 tbs slivered basil leaves. whisk together Dijon mustard.Dijon Mustard Greats 6 scallions. black olives and 3/4 cup slivered fresh basil. Bring a large pot of salted water to a boil. add the lightly blanched snow peas. thinly sliced 1 medium zucchini. rinse under cold water and drain again. shredded ¼ cup scallions. Slowly drizzle in olive oil. minced ½ cup Egg Beaters 99% egg substitute ½ cup ketchup 32 . raisins and walnuts. Add tomatoes. scallions. chopped ½ cup carrot. yellow pepper. Place in a large bowl and toss with 3/4 cup of the dressing. freshly grated Dressing: In a large bowl. red wine vinegar. Toss together and adjust seasonings. Drain. Cook pasta until just tender (al dente). Toss pasta and other ingredients again and set aside. then set aside for at least 1 hour for flavors to blend. green beans. garlic and sugar. GLAZED MEATLOAF 1 servings Source: Dijon Mustard Greats 1 ½ lbs.
When potatoes are cool enough to touch. cut into 1/4.Chapter 1: A-M 1 clove garlic. pepper. peeled ⅓ cup thawed frozen orange juice concentrate ¼ cup lemon juice 4 teaspoons Dijon mustard ⅔ cup finely chopped green onions. thoroughly combine ground beef or turkey. garlic and seasoning. Drain. minced 1 teaspoon dried basil or thyme GLAZE: 3 tablespoons ketchup 1 tablespoon brown sugar 1 tablespoon Dijon mustard In large bowl. bring potatoes and 3 quarts water to a boil. In a 5. bread crumbs. Bake at 350℉ for 30 minutes. 30 to 35 minutes. ketchup. Place in greased 13 x 9 x 2-inch baking pan. Glaze: Combine 3 tablespoons ketchup. Shape mixture into 9 x 4-inch loaf. including tops Salt 4 spiny or rock lobster tails. EGG BEATERS. Cover and simmer until potatoes are tender when pierced. bake for 35 to 45 minutes more or until internal temperature reaches 165F. GRILLED LOBSTER WITH POTATO SALAD 1 servings Source: Dijon Mustard Greats 5 ½ lbs. Yukon Gold potatoes. 1 tablespoon brown sugar and 1 table-spoon Dijon mustard until smooth.to 1/2-inch chunks.to 6-quart pan over high heat. scallions. thawed if frozen ¼ cup fresh salmon caviar (ikura. optional) 1. carrot. Spread loaf completely with Glaze. 33 .
in a large bowl. top with caviar. MAKES: 4 servings GRILLED MONKFISH W LUGANEYA SAUSAGE. and green onions. bone and skin on salt. luganeya sausage ½ lb. NOTES: Use direct heat. on a cutting board. lemon juice. Add salt to taste. Have barbecue ready with direct heat at hot (see How to grill fish). chopped fin (about 6 cups packed collard leaves) ¼ cup fresh tarragon leaves 4 tablespoons white wine vinegar 4 scallions. 5. COLLARDS & TARRAGON 4 servings Source: Dijon Mustard Greats 4 tablespoons virgin olive oil 6 garlic cloves. Dijon mustard. thinly sliced ¼ lb. Mound potato salad equally onto plates. Force a heavy knife through the cut in each shell to slice each lobster tail in half. 4. collard greens. 3. Turn once to cook evenly until lobster is opaque but moist-looking in center of thickest part (cut to test). Place 2 lobster halves around each salad portion. thinly sliced 2 tablespoons dijon mustard ½ cup extra-virgin olive oil 1 side of a large monkfish. Rinse lobster in shell. stemmed. underside down. about 7 minutes. With scissors. Add potato chunks and mix gently. cut lengthwise down the center of the top of each lobster shell. stir together orange juice concentrate. Meanwhile. Set each tail. to taste 34 . Lightly oil grill and lay lobster on it.Dijon Mustard Greats 2.
about 8 to 10 minutes. boned ¼ cup virgin olive oil juice and zest of 1 lemon 2 tablespoons chopped fresh thyme leaves ½ cup cooked cannellini beans ½ cup cooked borlotti beans ½ cup cooked scarlett runner beans ½ cup cooked ceci beans ½ cup cooked red lentils 4 tablespoons red wine vinegar 6 tablespoons extra-virgin olive oil. GRILLED PHEASANT BREASTS W FIVE-BEAN SALAD & HORSERADISH 4 servings Source: Dijon Mustard Greats 4 medium pheasant breasts. Remove and slice into 1/2-inch slices. Season with salt and pepper and set aside in warm place. In a blender. Pour into squirt bottle and set aside. Cook 7 to 8 minutes on front side.Chapter 1: A-M freshly-ground black pepper. Brush lightly with oil and place skin side down on hottest part of barbecue. Add collards and stir sausage through and allow to cook until liquid evaporates. place 2 or 3 slices of monkfish over greens and drizzle with tarragon vinaigrette. scallions and Dijon and blend until smooth. skinned. In a large spaghetti pot. place tarragon. cooking through. Remove skin and bone from monkfish and season well with salt and pepper. flip and cook 4 to 7 minutes on other side. vinegar. plus ¼ cup extra-virgin olive oil 35 . Add garlic and Luganeya sausage and cook until garlic is medium-light brown. to taste Preheat barbecue to high heat. heat virgin olive oil until smoking. Leave blender on and drizzle in extra-virgin olive oil to form a beautiful green emulsion. Divide collard mixture among 4 plates.
remove and set aside. mix Dijon mustard. 4 to 5 minutes on the first side and 2 to 3 minutes on the other. Season 6 oz. lemon juice and thyme leaves at room temperature for 1 hour. In a large mixing bowl. And 1/2 cup sliced mushrooms on a serving plate. 6 tablespoons extra-virgin olive oil. rosemary and remaining 1/4 cup extra-virgin olive oil. In a blender. fresh pepper and salt and let stand. lemon zest.Dijon Mustard Greats 2 tablespoons freshly-ground black pepper 1 tablespoon salt ¼ cup dijon mustard ¼ cup prepared horseradish 2 tablespoons chopped rosemary leaves Preheat grill or barbecue. stir together all beans carefully with vinegar. Quickly sear in non stick pan coated with nonstick spray. Cool slightly. Serve hot. horseradish. scallops with salt and pepper. Marinate pheasant breasts in virgin olive oil. Divide bean salad among four bowls. place cooked pheasant breast over each and splatter with mustard mixture. Grill pheasant breasts over the hot grill until just cooked through. In small bowl. whisk 2 36 . GRILLED SCALLOP SALAD Servings: -Source: Dijon Mustard Greats Warm Scallop Salad Arrange 2 cups mesclun mix (or any salad greens) I like baby spinach too with this.
to 10-inch saute pan. 1/4 tsp. Add cooked beans. olive oil. Dijon mustard. peeled. in cold water 1 medium beet. In a mixing bowl. Pour over meat in a casserole and let stand in refrigerator overnight or at room temperature for two hours. pepper and garlic. and cut 4" long julienne. cleaned. and roughly chopped 2 tablespoons dijon mustard 6 tablespoons red wine vinegar Twenty-four hours in advance. In an 8. Pick through and rinse beans. 2 leeks. mixing well. thinly sliced 2 cups cooked scarlet runner beans ½ medium onion. finely chopped ¼ cup virgin olive oil.Chapter 1: A-M tsp. plus 4 cups pomace olive oil. and a pinch of sugar (I use splenda). for frying 4 thyme sprigs 2 tablespoons freshly-ground black pepper 2 garlic cloves. Bring to a boil and 37 . balsamic vinegar. strip the venison of all connective tissue and silver skin. 1 tsp. plus 2 tablespoons virgin olive oil 1 tablespoon chopped fresh rosemary leaves ¼ cup basic tomato sauce. rosemary and Basic Tomato Sauce. Finish with a grind of fresh black pepper. boneless venison saddle ½ cup pomace olive oil. GRILLED VENISON WITH SCARLET RUNNERS AND FRIED LEEKS 4 servings Source: Dijon Mustard Greats 1 ½ lbs. roasted in oven at 400 degrees for 1 hour. Top salad mixture with scallops. thyme. stir together 1/2 cup pomade oil. cook red onion in 2 tablespoons of virgin olive oil until light brown. Drizzle with vinaigrette dressing.
chopped 3 tablespoons Dijon mustard 3 tablespoons butter 3 tablespoons flour 3 tablespoons tomato paste salt and pepper to taste 1 tablespoon paprika. 8 cups reserved cooking liquid save 1 cup for seasoning 2 cups sauerkraut. shredded 38 . season with salt and pepper and let stand. Arrange over bean piles. HEARTY REUBEN SOUP 8 servings Source: Dijon Mustard Greats 1 beef brisket. In a food processor. Remove venison from grill and slice into 1/2-inch slices. Drizzle in remaining 1/4 cup virgin olive oil to form emulsion and process until creamy. Season with salt and set aside. 12 oz. Drain leeks well on a towel. about 30 seconds. cubed and toasted 2 cups Swiss cheese. Remove from heat. mild 2 teaspoons caraway seed 10 slices pumpernickel bread. In a tall-edged saucepan. drizzle 2 tablespoons of beet sauce around beans. processing until smooth. combine chopped roasted beet.Dijon Mustard Greats simmer for 10 minutes. top with fried leeks and serve. Season with salt and pepper and set aside. sliced thin ½ head cored 1 bottle dark beer. Season venison and cook over hot grill until medium-rare (about 4 to 5 minutes per inch per side). rinsed and drained 3 cups red cabbage. Fry in four lots until crispy and golden brown. 3 to 4 lbs. Dijon mustard and red wine vinegar. thinly sliced 4 garlic cloves. Reheat beans and divide among 4 serving plates. 2 onions. heat 4 cups pomade oil until just smoking.
then simmer for 15 to 20 minutes or until the cabbage is tender. melt the butter. Transfer the seasoning sauce to the soup pot. for 3 1/2 hours. Continue stirring until the mixture thickens. skimming off any scum that rises to the surface. Add the sauerkraut. or until the flour is a light tan color. make the seasoning sauce. Trim away any and all fat. In a large skillet. Bring to a boil. then stir in the flour. and add the cubed corned beef. beer onions. Meanwhile. chopped 39 . Stir in the paprika and the caraway seed. If desired. cabbage. you can purchase corned beef from the deli. Remove the meat from the hot stock and allow to cool. Reduce the heat to low. covered. and simmer. Serve in individual bowls. Cover with cold water and bring to a boil. measure 7 cups of the reserved stock and bring to a boil. or salt pork 1 hot red pepper 2 medium onions. garnished with the pumpernickel croutons and the shredded Swiss cheese. Measure out 8 cups of the stock and discard the remainder. Cook about 5 minutes or until heated through. HOPPIN' JOHN VINAIGRETTE 8 servings Source: Dijon Mustard Greats 2 cups dried black-eyed peas 1 piece fatback. Cook over medium heat for 2 minutes . In the same pot.Chapter 1: A-M Rinse the corned beef under running water and place in a large Dutch oven. and substitute beef stock for the cooking liquid. then cut the brisket into 1" cubes. Set aside. Stir in the tomato paste then the last cup of the reserved cooking liquid. garlic and Dijon mustard.
Add rest of onion -. preferably bacon ***VINAIGRETTE*** ⅓ cup red wine vinegar 1 tablespoon Dijon mustard 1 cup peanut oil salt and pepper 2 tablespoons fresh basil. cover with water and add 3 cups more water. chopped 4 slices bacon. cover. about 30 minutes. Dijon mustard and peanut oil. Add fatback or salt pork.Dijon Mustard Greats salt freshly ground pepper 1 cup uncooked rice 4 tablespoons drippings. Return the peas to the pot. slashed in several places. reduce the heat and simmer until the peas are tender. cover. Add more water as needed. PLACE BLACK-EYED PEAS in a large pot. Remove the peas. hot red pepper. Bring back to the boil. Add rice to the pot of water and drippings. Bring to a boil. add chopped fresh basil and bacon. 40 . This is a modern salad version. reduce the heat and simmer until the rice is cooked. crisply fried and crumbled. Drain. crisply fried & crumbled Hopping John is a traditional Southern New Year's dish. salt and pepper. stir together and cook a few minutes more.chopped. Remove the fatback and hot pepper. Add salt and pepper. half the onion. Make a vinaigrette of red wine vinegar. Combine with the Hopping John.
JEWEL SALAD 8 servings Source: Dijon Mustard Greats 3 pomegranates. pat butter into butter molds available in kitchen or gourmet shops. finely chopped 3 lrg stalks celery. Top molded butter or rosettes of butter with crushed ice to keep them cold. Dijon mustard and white horseradish. also make decorative portions of butter. sectioned 3 granny smith apples. finely chopped (about 30 prunes) 9 clementines. finely chopped. Alternatively. seeded (about 3 cups) 3 persimmons. peeled and chopped 3 large bulb fennel. peeled. finely chopped 3 heads radicchio. Butter curlers and melon ballers.Chapter 1: A-M HORSERADISH AND DIJON BUTTER 1 servings Source: Dijon Mustard Greats ½ cup butter 2 tablespoons Dijon mustard 2 teaspoons white horseradish Mix together butter. Pack the butter into small serving crocks or pipe it out into dollop-sized rosettes using a pastry bag fitted with a star tip. finely chopped 1 ½ cups prunes. halved. thinly sliced 4 tablespoons olive oil 1 tablespoon freshly squeezed lemon juice 1 ½ teaspoons Dijon mustard 1 tablespoon freshly squeezed orange juice 41 . found in the gadget section in housewares departments.
whisk sherry vinegar. pinch sugar. lemon juice. Divide dressing between fennel.Dijon Mustard Greats salt and freshly ground pepper 2 pn sugar 2 tablespoons sherry vinegar 1 tablespoon canola oil ½ cup stilton cheese. morel mushrooms. if desired. room temperature 3 tablespoons olive oil 2 shallots . pepper. coarsely chopped Place each variety of chopped fruit and vegetables in a separate bowl. 1/2 teaspoon Dijon mustard. keeping separate. well cleaned 2 tablespoons white wine 2 tablespoons chicken stock or water 42 . Serve immediately. celery and radicchio. crumbled ½ cup walnuts. and crumbled Stilton. and pinch of sugar to combine. and gradually build up the salad in a vertical mound. pepper. In a small bowl whisk together 3 tablespoons olive oil. and the Stilton to combine. alternating ingredients as you wish. LAYERED SPRING SALAD 5 servings Source: Dijon Mustard Greats Coarse salt 25 asparagus stalks . clementines.(to 3). salt. In another small bowl. walnuts. finely chopped ½ lb. canola oil. Spread a bed of dressed fennel on a large platter. Sprinkle with additional pomegranate seeds. prunes. Divide dressing between pomegranates. trimmed 5 large eggs. 1 tablespoon olive oil. Toss dressing with each fruit. Toss dressing with each vegetable.(to 30). salt. 1 teaspoon Dijon mustard. orange juice. Add additional layers. keeping separate. and apples.
2 to 3 minutes. and transfer to a bowl of ice water to cool and stop cooking. and transfer to a bowl of ice water to stop the cooking. Heat 1 tablespoon olive oil in a large saute pan over medium heat. drain.Chapter 1: A-M 1 roasted garlic clove. Using a skimmer. and reserve. and a pinch of sugar. Add shallots. Carefully crack eggs. Arrange prosciutto on top in a decorative pattern. Sprinkle cilantro over top. and clove of roasted garlic. if desired. Cook until tender. into a small bowl. one at a time. about 5 minutes. wine. Top with chervil. Fill a large skillet with water. Arrange the asparagus in bunches on greens in a spokelike pattern. and set aside. and add asparagus. 3 to 4 minutes. chicken stock. Poach eggs in simmering water. and reduce to a gentle simmer. and cover with baby greens. Let cook until bright green and tender. 4 to 6 minutes. Add morels. until yolks are just set. Remove the eggs from the water with the skimmer. Remove asparagus from water. and then slide into simmering water. bring to a boil. washed 5 slices prosciutto 1 tablespoon balsamic vinegar ½ teaspoon Dijon mustard Freshly ground pepper. Dijon mustard. Season to taste with salt. Remove from pan. Remove from ice water. Place radicchio leaves in a large shallow bowl. Season to taste with salt. pepper. 43 . Drizzle vinaigrette over the prosciutto. and cook until translucent. Whisk balsamic vinegar. pull the whites over the yolks. and remaining 2 tablespoons olive oil together in a small bowl. (optional) 2 heads radicchio. to taste 1 pinch granulated sugar 2 tablespoons fresh cilantro 5 cups baby salad greens ¼ cup chervil 2 tablespoons rice-wine vinegar 1 tablespoon canola oil 1 slice bread 5 sprigs flat-leaf parsley Bring a large stockpot of salted water to a boil.
beef liver. Saute liver for two minutes on each side. Season to taste with salt and pepper. Sift flour onto large plate and dredge liver in flour. Remove liver to holding plate. sliced 1/2" thick 1 tablespoon butter 1 tablespoon cooking oil ½ cup flour ½ cup beef stock 2 tablespoons Dijon mustard ¾ cups whipping cream Heat butter and oil over high heat in large frying pan until foam begins to subside. whisk in the Dijon mustard. LIVER WITH MUSTARD SAUCE 4 servings Source: Dijon Mustard Greats 1 lb. Serves 5. 44 . Drizzle vinaigrette over asparagus. Off heat. Remove the poached eggs one by one. Garnish each egg with a sprig of parsley. Add cream and boil until thickened to coat spoon nicely. Discard bread. regulating heat to keep butter and oil very hot. but not burning. (The bread acts as a natural sponge.) Place 1 egg in between each spoke of asparagus. Top with the morels. blotting them on a piece of bread. Spoon sauce over liver and serve.Dijon Mustard Greats Whisk together rice-wine vinegar and canola oil in a small bowl. Serve immediately. Add stock to pan and boil down rapidly until reduced by half.
stir in remaining ingredients. add meatballs. finely chopped 1 tablespoon Dijon mustard ¼ teaspoon salt ¼ teaspoon pepper ***DIJON SAUCE*** 3 tablespoons flour 1 tablespoon cornstarch 1 ½ teaspoons instant beef bouillon -or1 beef bouillon cube 1 cup water 1 cup milk 3 tablespoons chives. Bake uncovered until done and light brown. Prepare Dijon sauce. Serve over noodles. finely snipped -or1 tablespoon dried chives 1 tablespoon Dijon mustard ¼ teaspoon pepper 1 teaspoon lemon juice Heat oven to 400℉. Shape into twenty-four 1 1/4 inch meatballs. cornstarch. bouillon (dry) and water in a saucepan. Place on rack sprayed with nonstick cooking spray in broiler pan. Dijon sauce: Mix flour.Chapter 1: A-M MEATBALLS IN DIJON SAUCE 4 servings Source: Dijon Mustard Greats 1 lb. 20 to 25 minutes. stirring gently until meatballs are hot. 45 . Meatballs: Mix all ingredients except Dijon sauce. lean ground beef ¾ cups bread crumbs ½ cup water 1 small onion.
Cut potatoes in half lengthwise. Micro-bake on High 22 minutes until potatoes are forktender. MICRO-BAKED POTATOES WITH DIJON-CHICKEN TOPPING 4 servings Source: Dijon Mustard Greats 4 potatoes -. Let stand 2 minutes. stirring constantly. Cover potatoes with topping mixture. Heat in oven about 6 minutes or until potatoes and topping are hot and cheese is melted. (1/2 bag). place potatoes cut sides up on 10 1/2.Dijon Mustard Greats Cook over medium heat until mixture thickens and boils. (8 oz ea) === chicken-chicken topping === 1 11 1/2 oz chicken in water -. drained 8 ounces frozen broccoli -.by 15 1/2-inch jelly roll pan. turning once. Preheat oven to 400℉. Meanwhile prepare the topping. to taste black pepper. (1 can). to taste ¼ cup grated reduced-fat sharp cheddar cheese Pierce potatoes with tines of fork. thawed ¼ cup nonfat mayonnaise dressing 1 tablespoon style-style mustard ½ teaspoon dried tarragon or basil leaves salt. dividing equally. 46 . In bowl combine all topping ingredients except grated cheese. place in microwave on rack or paper towel. Boil and stir one minute. freshly ground. Sprinkle with the cheese.
brushed clean 4 tablespoons red wine vinegar 1 teaspoon dijon mustard 2 tablespoons pine nuts ¼ cup extra-virgin olive oil 1 pn cinnamon salt. Just before serving. Place in a large bowl. brushed clean 8 medium shiitake mushrooms. MIXED GRILL OF MUSHROOMS AND CHICKEN LIVERS "IN SPIEDINO" 4 servings Source: Dijon Mustard Greats 8 ounces chicken livers. plain 4 tablespoons Dijon mustard 4 tablespoons tarragon Rinse greens. rinsed. 47 . to taste freshly-ground black pepper. brushed clean 8 medium oyster mushrooms. drained 8 medium domestic mushrooms.Chapter 1: A-M MIXED GREEN SALAD WITH DIJON-TARRAGON DRESSING 8 servings Source: Dijon Mustard Greats 1 head romaine lettuce 2 heads Boston lettuce 2 cups escarole. whisk together remaining ingredients for dressing. In a separate bowl. pour dressing over greens and toss until evenly coated. pat dry and tear into bite-size pieces. or chicory greens 4 tablespoons low-fat mayonnaise 4 tablespoons nonfat yogurt.
48 .Dijon Mustard Greats to taste Preheat broiler. stir together the vinegar. thread two of each mushrooms and four pieces of chicken livers. Place on rectangular serving platter. Place four skewers on a broiler pan and broil 5 inches from heat until chicken livers are just cooked through (about 4 minutes per side). drizzle in the extra-virgin olive oil to create an emulsion. Cut chicken livers into 16 equal pieces. spoon pine nut vinaigrette over and serve hot. Add a pinch of cinnamon and salt and pepper. Still stirring. In a small mixing bowl. Dijon mustard and pine nuts. On four skewers. alternating mushroom and chicken livers until all are used.
Add salt and pepper to taste. Potatoes. as this produces a fairly bland dressing. Serve chilled. Best made the day before so the flavours have a chance to mingle. Place in a large bowl and fold in the dressing. You also want to add more lemon juice or Dijon mustard at this point. Slice potatoes (leave skins on) about 1/4 inch thick. new (approximatel) 1 Dill cream dressing recipe 5 Green onions.Chapter 2: N-Z Chapter 2 N-Z NEW POTATO SALAD 8 servings Source: Dijon Mustard Greats 2 lbs. ORZO CONFETTI SALAD 4 servings Source: Dijon Mustard Greats 49 . finely choppe 1 x Salt & pepper to taste Stir the chopped green onions into the Dill Cream Dressing.
Add dressing. and drain well. seeded & finely 1/3 cup green pepper -.finely chopped 1/3 cup parsley. 50 .finely chopped 1/3 cup celery -. and toss to combine well. add carrots. rice shaped pasta salt ⅓ cup carrots. celery. .Dijon Mustard Greats 1 ½ cups orzo.rinsed and drained 11 ounces canned yellow corn kernels. In a large bowl.up to 2 heads separated radicchio -. and blanch for 2 minutes. uncooked 16 ounces canned black beans. combine vinegar and mustard.rinsed and drained 16 ounces canned cannellini beans. . plum. season with salt and pepper. Add orzo and 1 tbsp salt and boil for about 8 minutes. finely chopped 1 tomato. fresh -. carrots. then whisk in oil.white wine teaspoon dijon mustard tablespoons olive oil Bring a large saucepan of water to boil over high heat. rinse under cold water to stop cooking. tomato. onion and parsley. Dressing: In a small bowl.or until pasta is tender but still slightly firm.minced black pepper -.up to 2 heads separated ***DRESSING*** tablespoons vinegar -. combine orzo. Bring small saucepan of water to boil over high heat. PASTA MEXICALI 8 servings Source: Dijon Mustard Greats 8 ounces penne or mostaccioli. Serve with endive and radicchio. Turn orzo into a sieve.chopped 1/3 cup red onion -.drained 1 cup chopped red onion ½ cup minced red bell pepper ¼ cup chopped fresh cilantro. Drain in a colander. or rotini. green pepper. .freshly ground belgian endive -.
Dijon mustard. lean freshly minced pork parmesan cheese fresh basil garlic ½ small egg. combine pasta. cumin. or. 71 g Carbohydrates. Slowly whisk oil into vinegar mixture. In a large bowl. Add vinegar mixture to pasta and stir well. (optional) ½ teaspoon black pepper ¼ cup vegetable oil Prepare pasta according package directions.dried parsley ¼ cup cider vinegar 1 tablespoon dijon mustard 2 garlic cloves. combine vinegar. In a separate bowl. 17. drain. Serve well chilled. beans. Each serving provides: 424 Calories. chives ***FOR THE MEATBALLS*** 1 lb.3 g Protein. lightly beaten a little butter or oil ***FOR THE SAUCE*** ½ ounce butter 1 ½ tablespoons plain flour ¼ pint double cream ½ pint stock. (scant) parmesan cheese dijon mustard 51 . 0 mg Cholesterol. cayenne and black pepper. if desired ½ cup chopped fresh parsley. cilantro and parsley. parsley. minced 1 ½ teaspoons ground cumin ½ teaspoon cayenne pepper. onion.. 9 g Fat. bell pepper. corn. Calories from Fat: 19% PASTA WITH PORK & BASIL 4 servings Source: Dijon Mustard Greats 8 ounces fusilli or other fresh pasta 6 ounces mushrooms fresh basil.Chapter 2: N-Z (or more. garlic. 2 tablespoons . 559 mg Sodium.
Boil the pasta until al dente and drain well. season with salt and pepper. Garnish with more basil. POACHED HALIBUT ROLLS 2 servings Source: Dijon Mustard Greats 1 ½ lbs. 2 tablespoons Parmesan and 1 heaped teaspoon Dijon mustard. Transfer to a casserole and keep hot. cover and keep hot in a low oven. Slice the mushrooms thickly. The mixture can be kept hot for some time without spoiling.Dijon Mustard Greats Mix all the meatball ingredients thoroughly. I season the meat with 1 tablespoon grated Parmesan. Pour the sauce over the meatballs.about 2 tablespoons each basil and chives. Halibut fillets 3 tablespoons Butter ½ cup Chicken broth or white wine 1 Clove garlic. minced ½ teaspoon Tarragon or basil ½ teaspoon Dijon mustard 1 cup Fresh tomatoes. or it can be prepared ahead and reheated close to serving. 2 tablespoons basil and 1 smallish garlic clove. Fry in batches in a non-stick pan for 5 minutes or more until golden and cooked right through. flour. Add any juices that have collected in the casserole and simmer for several minutes. Shake the pan frequently so the meatballs keep in good shape and cook evenly. Flour your hands and shape the mixture into about 32 small balls. Away from the heat. Then "wash out" the frying pan with the chicken stock. Add it to the casserole together with a small handful of fresh herbs -. Make a smooth rich sauce with the butter. and serve with an undressed salad. as well as salt and pepper. stock and cream. minced ½ teaspoon Sugar ½ teaspoon Paprika ½ cup Heavy cream 52 . and 1 of parsley -.and toss gently to mix well. saute' them well and add them to the meatballs.
dill and parsley sprigs. stir. quartered 53 .Chapter 2: N-Z Wipe each fillet with paper towel. Place the fish rolls side by side in the dish and baste with the sauce. then cut in half lengthwise and roll up each piece. trimmed ½ English or seedless cucumber. Pour over the fish and serve. tomatoes and sugar. Cook 4 minutes at high. washed. Stir well. Cover and cook 5 minutes at high. POACHED SALMON WITH DIJON DILL SAUCE. Place the butter in a 9 inch microwave safe pie plate and melt at high for 1 minute. CUCUMBER. Add the chicken broth or white wine. stirring once. add the cream and paprika. DARK BREAD 4 servings Source: Dijon Mustard Greats === POTATOES === 2 lbs. Cook 8 minutes at medium high basting with juice halfway through the cooking. thinly sliced 4 slices pumpernickel bread.(to 3) 1 fresh or dried bay leaf Bouquet of fresh tarragon. tarragon or basil.(6 oz ea) = (individually packaged in fish department or market) 2 cups dry white wine 2 cups water . dijon mustard. red-skinned small new potatoes Coarse salt. tied with string === GARNISH AND ACCOMPANIMENTS === 1 bunch fresh watercress. Remove the fish with a perforated spoon and place it in a warm dish. To the sauce remaining in the cooking dish. to taste 1 tablespoon butter 3 tablespoons finely-chopped fresh mint 1 teaspoon sugar === SALMON === 7 fresh Norwegian salmon fillets . garlic.
Sprinkle the mint and sugar over the potatoes. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.Dijon Mustard Greats 2 cups sour cream 2 tablespoons prepared Dijon mustard ¼ cup chopped herbs = (a few sprigs each tarragon. dill and parsley to the pan and set it down into the liquid. Reduce heat to medium-low and cover the pan. watercress and sliced cucumber along side the fish. place a piece of salmon on a plate and garnish with sauce. Reduce heat to medium and boil covered until tender. Drain your potatoes and return them to the hot pot. 54 . To serve. Add a generous amount of coarse salt to the water. Place the pan or pans over high heat and bring the liquid to a boil. a few healthy pinches. dill and parsley) Place potatoes in a pot and cover with water. Combine sour cream with Dijon mustard and chopped herbs in a small bowl. Cover pot and bring water to a boil. Poach salmon for 10 minutes or. Add minted red potatoes to the plate and serve. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add butter to the pot and turn potatoes to coat them lightly in the butter. Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 7 portions. Remove salmon from the cooking liquid with a thin spatula. until fish is firm and opaque. about 12 minutes. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon. Serve pumpernickel squares. The additional portions will provide the cooked salmon for salmon cakes on another night.
diced Salt to taste 1 teaspoon Coarse black pepper 3 Garlic cloves. chopped 1 teaspoon Crused dried thyme 1 md Onion. Pork. boneless. sliced 55 . Save half the sauce for dipping. Bacon. lean. Dijon mustard and honey. . soy sauce. cut up fryer 1 ½ lbs. lean. RABBIT TERRINE 1 servings Source: Dijon Mustard Greats 1 md Rabbit. chopped 1 tablespoon Dijon mustard ½ cup Shelled pistachios ½ lb. Grill or broil 3-4 minutes. Marinate pork in other half for 50 minutes. cut in thin strips 4 minced garlic cloves 1 cup soy sauce 12 ounces Dijon style mustard ½ cup honey Cut pork in thin strips. Stir together cloves. boneless pork loin.Chapter 2: N-Z PORK SATAY APPETIZERS 16 servings Source: Dijon Mustard Greats 2 lbs. Serve with reserved sauce. discarding marinade and weave on bamboo skewers. Remove strips.
ROASTED CHICKEN BREASTS WITH CRANBERRY PORT SAUCE 12 servings Source: Dijon Mustard Greats 12 chicken breasts. finely chopped 3 zucchini. Process until ground roughly. Return to processor and process again until finely ground.Dijon Mustard Greats Serve with french bread. mushrooms. dried ½ cup whipping cream 2 tablespoons lemon juice ¼ cup breadcrumbs ¼ cup parsley. smooth top and fold bacon ends over top. finely chopped salt pepper. Remove from loaf pan and let cool. Place loaf pan in water bath with water half-way up sides of pan. dried 2 cups chicken stock 56 . Place in bowl and add all remaining ingredients except bacon.5 cm) loaf pan. butter lettuce and Dijon mustard. Cut all possible meat off rabbit and mix with diced pork. fresh ground -sauce-½ cup port 1 cup red wine 2 tablespoons butter ½ cup cranberries. butter lettuce. grated and drained 1 teaspoon tarragon. Bake at 350℉ (180 C) for 1 1/4 hours. boneless stuffing--2 tablespoons butter 1 medium onion. Press meat mixture into pan. Wrap and refrigerate until serving time. with crusty bread. Place in food processor fitted with a steel blade. Drape bacon strips over sides and bottom of a 9" x 5" (23 x 1. salad and Dijon mustard on the side. sliced. Serve. Return to bowl and mix well with hands. finely chopped 1 lb.
1 tb at a time. Heat butter in skillet on medium high heat. refrigerate until one hour before baking. It is a much more beautiful presentation and it keeps the chicken moist. Bones can be used to make stock or discarded. Season chicken breasts with salt and pepper. Stuff each breast with same amount of filling and turn slit side down. or can only obtain skinless chicken. Over low heat. skimming occasionally. about 10 minutes. If you prefer. If skin is not quite crisp enough. Stuff about 1/3 c filling under skin. place under broiler to crisp it. skim any fat off pan juices and add juices to 57 . Baking in 400℉ (200C) oven for 30 to 40 minutes or until juices run clear. Just before serving. whisk in butter. if desired. Add parsley and season well with salt and pepper. Dot with butter. With fingertips. Brush top with a film of Dijon mustard and continue with recipe. Dried currents may be substituted for cranberries. Reduce by half. Add onion. stirring occasionally. Trim chicken breasts of any fat. Stir in lemon juice and add enough breadcrumbs to hold mixture together. tucking skin around breast to enclose stuffing. saute until softened the add mushrooms and zucchini. then make a cut on the bottom of each breast the length of the breast to form a pocket. Stir in tarragon and cream. place sauce ingredients in pot and bring to boil over medium high heat. To heighten mushroom flavor. about 25 minutes. While chicken is baking. Place chicken breasts in large oiled (preferably metal) baking dish or roasting pan. make a pocket between skin and flesh of each chicken breast.Chapter 2: N-Z To buy boneless chicken breasts with the skin on. add one 10g package of soaked dried mushrooms along with the regular mushrooms. Saute until all liquid has evaporated. purchase chicken breasts on the bone and ask your butcher or supermarket to remove the bones but leave the skin intact. until sauce is slightly thickened and glossy. Continue to cook until cream has reduced and mixture is thick. about 5 minutes.
but roasting brings out a sweetness that complements the orange and contrasts with the watercress and endive. Season with salt and pepper. Cut onion in half and slice each half into 4 wedges. loosely packed 4 navel oranges ***LEMON VINAIGRETTE*** ¼ cup lemon juice 1 tablespoon white wine vinegar 1 tablespoon Dijon mustard ½ cup olive oil 3 tablespoons reserved orange juice salt to taste pepper. if desired. Either slice chicken breasts into 1/4 inch slices before serving and coat with sauce or serve chicken breasts whole and place sauce in sauce boat. Clean stalks from watercress and toss leaves with onions. Place on cookie sheet. toss onions with olive oil and balsamic vinegar. In a bowl. 58 . bake for 20 minutes or until onion wedges are browned. ROASTED ONION. fresh ground You can omit the step of roasting the onion.Dijon Mustard Greats sauce. Garnish with extra dried cranberries. Separate wedges into individual pieces. ENDIVE AND ORANGE SALAD 12 servings Source: Dijon Mustard Greats 4 medium red onions 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 bunch watercress 4 Belgian endives 4 cups spinach. Preheat oven to 400℉ (200C). Reserve.
plus more for dipping ⅓ lb.Chapter 2: N-Z Slice Belgian endives into 1/2-inch slices and add to bowl. Wash and stem spinach. Over a bowl. toss lemon vinaigrette with onions. peeled. then whisk in olive oil. cut oranges into segments. cut into very small pieces. reserving the juice that escapes. cracked away from skin 4 slices whole-grain French bread. Season with salt and pepper. add Dijon mustard and wine vinegar. to taste Freshly-ground black pepper. sliced = (such as russet) Salt. Dry well and tear into bite-sized pieces. SALAD LYONNAISE AND LEEK AND POTATO SOUP 4 servings Source: Dijon Mustard Greats 4 leeks. Cut skin and white pith from oranges. To make dressing: combine lemon juice with reserved orange juice. tough tops trimmed. and some for drizzling) 1 fresh or dried bay leaf 4 all-purpose potatoes. chopped 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 59 . leaving 3" to 4" of green on white of leek Extra-virgin olive oil = (2 tbspns for soup. to taste 6 cups good quality chicken stock 2 large garlic cloves. orange and vegetables. 1/4 cup for salad dressing. Just before serving. slab bacon = (a 1/2" slice from butcher counter) 1 shallot.
Toss the bread in the bowl to completely coat with oil. adding them to soup pot as you go. Cook bacon in small nonstick pan over medium-high heat. quartered lengthwise and leaves separated 1 tablespoon chopped fresh tarragon leaves 2 tablespoons chopped fresh chives. about 6 or 8 minutes. Fill a medium skillet with warm water and bring to a gentle simmer over medium low heat. While soup simmers. Whisk in 2 tablespoons 60 . Season with salt and pepper. and pour onto a baking sheet in 1 layer. Remove rendered bacon to paper towels. and torn into bite-sized pieces 2 heads endive. Break up potatoes to slightly thicken soup. for garnish Preheat the oven to 300 degrees. add chicken stock to soup pot. Add 2 tablespoons extra-virgin olive oil. Place leeks in a colander. until potatoes are very tender. Slice the bread into small cubes. Add the bread to the bowl. Cut leeks in half lengthwise and slice into 1/2-inch pieces. cut slab bacon into 1/4-inch slices. and season well with salt and pepper. Separate sliced leeks under cold running water and clean them. rub the inside of a large mixing bowl with the cracked garlic. Place in the oven and toast until golden. over medium heat. Uncover and simmer 12 to 15 minutes. Peel potatoes and thinly slice them. Cover soup and bring to a boil. Meanwhile. washed. until just tender. Return pan to heat and cook the shallots in the bacon dripping 3 to 5 minutes. Heat a medium soup pot over medium-high heat. drizzle generously with olive oil. Remove bay leaf. Drain well. Season potatoes with a little salt.Dijon Mustard Greats 4 eggs 2 heads chicory. bay leaf and leeks. making fat matchstick shapes.
Tear the chicory into bite-sized pieces.Chapter 2: N-Z of vinegar and Dijon until well combined. Serve with crusty bread on the side. or chicory. SAUTED DUCK GIZZARD SALAD WITH MIZUNA 4 servings Source: Dijon Mustard Greats 1 lb. and tarragon and toss well with tongs. Season with salt and pepper. Put the greens in the same bowl you tossed the bread in. carrots. divided 1 teaspoon sugar ¼ cup sweet sherry 2 comice pears 1 tablespoon dijon mustard 4 tablespoons sherry vinegar ¼ cup extra-virgin olive oil ½ lb. rinsed clean 5 tablespoons virgin olive oil. To serve soup. Cook eggs for about 2 minutes for runny yolks. and top each with a poached egg. or about 4 for solid yolks. Season salad with more salt and cracked pepper. Add the dressing. spun dry (or other peppery firm greens) 61 . croutons. ladle into bowls and top with bacon. mizuna. duck gizzards ½ lb. and julienne the endive. slowly drizzle in the 1/4 cup olive oil until combined. Crack an egg into a small bowl. chives and cracked pepper. Divide between 4 plates. washed. Gently pour the egg into the simmering water. While whisking. Do not allow the water to boil! Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain. cut fine julienne ¼ cup red wine vinegar 1 teaspoon dried oregano 1 teaspoon salt 1 teaspoon poppy seeds 2 leeks. Pour the remaining tablespoon of vinegar into the simmering water. Repeat with the remaining 3 eggs.
Allow to cool in brine. stir together Dijon. salt and poppy seeds. VINAIGRETTE 6 servings Source: Dijon Mustard Greats 36 bay scallops 1 cup lemon juice. or more if need 36 mussels. SCALLOPS AND MUSSELS. Remove from heat and let stand. In mixing bowl. Cut leeks into 1-inch long half moons. Sprinkle carrots around and arrange 3 piles of leeks on each. while still warm. Season gizzards with salt and pepper. Remove to small mixing bowl and. Wash and pat dry duck gizzards and set aside. To assemble dish. about 5 to 6 minutes. stirring constantly until cooked through. Core and seed the pears and cut into 1/4-inch cubes. cleaned and de-bearded 36 asparagus 1 Boston lettuce 1 teaspoon parsley-chopped ***DIJON MUSTARD VINAIGRETTE*** 62 . about 4 to 5 minutes. about 7 to 8 minutes. sherry vinegar and extra-virgin olive oil until smooth and add pears. heat remaining 3 tablespoons virgin olive oil until smoking. Heat 2 tablespoons virgin olive oil in a 10-inch saute pan until smoking. dress Mizuna with pear mixture and place in center of 4 plates. oregano. Divide gizzards over salad and serve. Drop carrots into boiling water and blanch 1 minute. In a 12-inch saute pan. Add leeks and saute until softened over medium heat.Dijon Mustard Greats Bring 1 quart water to boil and add 1 tablespoon salt. Add sugar and sherry and simmer until liquid is gone. Place gizzards in pan. add red wine vinegar.
Add all ingredients except oil. Drain and cool. VINAIGRETTE: Combine egg yolk and mustard. or until al dente. When asparagus isn't in season. Prepare a bed of lettuce and lay asparagus on top.Chapter 2: N-Z 1 egg yolk 4 tablespoons Dijon mustard 1 egg-hard boiled. Add oil slowly in stream then add white wine and white vinegar. discarding any that do not open. SEAFOOD-RICE SALAD 10 servings Source: Dijon Mustard Greats 2 lbs. Sprinkle with parsley and serve. wine and vinegar. Cook asparagus in boiling. This dish may also be served as a main course in greater quantities. scallops. Arrange mussels and scallops across the asparagus. halved Bartlett pears or halved avocado may be substituted. Mix scallops and mussels together w/ Dijon Mustard Vinaigrette. Steam mussels. Set aside. fresh. chopped ½ teaspoon pepper ½ teaspoon salt sugar-pinch of 1 tablespoon onion-minced 1 garlic clove-minced 2 teaspoons shallots-minced 2 teaspoons oregano 1 teaspoon basil 2 teaspoons parsley-chopped 1 cup olive oil 3 tablespoons white wine 3 tablespoons white vinegar Remove small white muscle from scallops and marinate in lemon juice for one hour. Drain off lemon juice from scallops. salted water for 6-8 minutes. cooked 63 .
SMOKED SALMON WITH MINI-POTATO SALADS 8 servings Source: Dijon Mustard Greats 3 boiling potatoes such as White Rose Salt. LEMON VINAIGRETTE: 1/2 Cup vegetable oil (olive oil doesn't have same taste) 1/2 Cup lemon juice 2 tablespoons chopped fresh chives 1 tablespoon grated lemon peel.Dijon Mustard Greats 1 lb. toss. To blanch broccoli. drain. to taste 1 carrot. Mix together. cooked 3 cups broccoli flowerets. plunge into boiling water 10 to 15 seconds or until broccoli turns bright green. plunge into pan of ice and water to stop cooking. Remove from boiling water. minced 1 teaspoon Dijon mustard 1 teaspoon sugar Mix all ingredients except Lemon Vinaigrette in large bowl. blanched dressing ½ cup vegetable oil ½ cup lemon juice 2 tablespoons chives. Pour Lemon Vinaigrette over salad. medium shrimp. chopped 1 tablespoon lemon peel. 1 teaspoon Dijon mustard and 1 teaspoon sugar. Cover and refrigerate 1 to 2 hours or until chilled. diced ½ cup diced red bell pepper ½ cup diced fennel 64 . cleaned and coo 6 ounces crab meat 4 cups basmati rice.
fennel. Rinse in cold running water. drop in diced potatoes and boil until tender.59 gram fiber. (Makes about 2/3 cup) Peel potatoes and dice. This sauce can be prepared several days ahead. slowly beat in oil until it forms a thick mayonnaise-like sauce. Drain in colander and transfer to shallow dish to cool. mayonnaise to moisten. Stir in dill. Arrange slice of smoked salmon on top of salad. Garnish with dill sprigs. Cover with plastic wrap and refrigerate. 13 grams fat. Spoon about 1 tablespoon Mustard-Dill Sauce around each serving. parsley. mixing well. 65 . and salt and pepper to taste. sugar and vinegar in small deep bowl. corn kernels. This recipe yields 8 servings. Trim salmon slices to fit mold. With wire whisk. Each serving without sauce: 189 calories. Bring large pot of salted water to rolling boil. 8 to 10 minutes. 0.Chapter 2: N-Z ½ cup raw corn kernels ½ cup minced parsley ½ cup mayonnaise Freshly-ground black pepper. Place a 3 or 4-inch ring mold on serving plate and spoon in salad mixture. 4 grams protein. 7 mg cholesterol. to taste 8 thin smoked salmon slices (lox) 8 fresh dill sprigs === MUSTARD-DILL SAUCE === 3 tablespoons Dijon mustard 1 teaspoon ground mustard 2 tablespoons sugar 1 tablespoon vinegar ⅓ cup olive oil 3 tablespoons chopped or snipped fresh dill For the Mustard-Dill Sauce: Combine Dijon mustard. ground mustard. 13 grams carbohydrates. 526 mg sodium. Cover with plastic wrap and refrigerate until ready to serve. Repeat with remaining 7 serving plates. red bell pepper. Add carrot.
chopped tb Olive Oil tb Dijon Mustard 1/8 ts Ground Black Pepper Spread almonds in a 9" baking pan and toast in a 350℉ oven until golden. turkey. watercress. crumbled CHIVE DRESSING tb White wine Vinegar tb Chives. hard-cooked and chopped 3 ounces Gorgonzola Cheese. lightly mix romaine. SMOKED TURKEY COBB SALAD 4 servings Source: Dijon Mustard Greats ⅓ cup Slivered Almonds ½ lb. 0 protein. pit and dice avocado. rinsed and crisped 1 lg Ripe Tomato. sprinkle with almonds. Tear romaine into bite-sized pieces. 3 grams carbohydrates. and cheese. set aside. Cooked Smoked Turkey. wide salad bowl. tomato. Cut turkey into bite-sized pieces. rinsed and crisped 1 lg Ripe Avocado 1 cup Watercress Sprigs. arrange on top mounds of the avocado. Mix lightly. 0. In a large. 0 cholesterol. seeded and chopped 2 lg Eggs. eggs. thinly sliced 1 lb. Mix together chive dressing ingredients. 92 mg sodium.11 gram fiber. SPEEDY ZITI WITH ZESTY CHICKEN 4 servings Source: Dijon Mustard Greats 66 . 6 grams fat. Romaine Lettuce. cored.Dijon Mustard Greats Each tablespoon Mustard-Dill Sauce: 68 calories. and chive dressing. 5-7 minutes. Peel.
uncooked 12 ounces chopped. dressing 3 Large egg yolks 1 teaspoon Dijon mustard 67 . Toss pasta and cooked chicken with sauce. Add the onion and cook for 3 minutes. Carrots 1 cup Frozen sweet corn 1 cup Fresh or frozen peas 2 Tomatoes 4 Hard cooked eggs 1 . cooked chicken 2 teaspoons butter or arine 1 medium onion. SPRING SALAD 4 servings Source: Dijon Mustard Greats ½ lb. peas and parsley. While pasta is cooking.Chapter 2: N-Z 1 lb. Bring the broth to a boil and stir in the lemon juice. drain it well. Ziti. Very gradually whisk in the chicken broth. warm the butter or margarine over medium heat in a large skillet. When pasta is done. chopped Salt to taste Pepper to taste Prepare pasta according to package directions. Snow peas ½ lb. Mostaccioli or other medium pasta shape. Stir in the Dijon mustard and flour. Mixed green and yellow beans 6 New red skinned potatoes ½ lb. chopped 1 tablespoon Dijon mustard 2 tablespoons all-purpose flour 2 cups low-sodium chicken broth ¼ cup lemon juice 1 package frozen peas. season with salt and pepper and serve. defrosted and drained ¼ cup fresh parsley.
Stop adding oil when Mayonnaise is desired thickness) Stir in shallots. When mixture begins to thicken. Place beans. corn and peas on tea towel to drain while preparing dressing. Thin with a 1/2 teaspoon lemon juice. DRESSING: Whisk together egg yolks. bring to a boil. Drain. Cook gently for 15 minutes or until tender. Place peeled carrots in a saucepan with enough cold water to cover. As Mayonnaise thickens. Adjust seasoning. then reduce heat and simmer until tender. mint add parsley. Add corn and peas to small amounts of lightly salted boiling water cook for 3 to 5 minutes. add 2 tablespoons of oil drop by drop. Add remaining oil in a slow. honey. salt and freshly ground pepper. finely chopped 1 teaspoon Honey 1 tablespoon Finely chopped fresh mint 1 tablespoon Finely chopped fresh parsley Top and tail beans. Salt lightly. steady stream. beating well.Dijon Mustard Greats 1 Salt 1 Pepper 1 ½ cups Saflower oil 1 tablespoon Lemon juice 1 Shallots. Drain and refresh under cold running water. thin by adding up to 2 tablespoons of lemon juice. Drain. Peel and seed tomatoes and cut into small dice. Add potatoes to boiling salted water. Arrange vegetables on one large plater or individual plates. Cook in lightly salted boiling water for 3 to 5 minutes or until tender crisp. Drain. Dijon mustard. and 68 .
Cover and let marinate in the refrigerator 6 to 8 hours or overnight. SPRINGTIME ASPARAGUS SALAD 6 servings Source: Dijon Mustard Greats 2 lbs. onion. Dijon.Chapter 2: N-Z garnish with egg wedges. crushed salt and ground pepper 1 teaspoon Worcestershire sauce 1 ds Tabasco sauce ½ cup onion. peeled * ½ cup olive oil ¼ cup white wine vinegar ½ teaspoon Dijon mustard 1 lrg clove garlic. garlic. asparagus. vinegar. In a bowl. chopped ½ cup fresh parsley. Stir in the pine nuts. whisk together the oil. and Parmesan. Tabasco. especially on mature asparagus. Worcestershire. chopped ½ cup Parmesan cheese 3 tablespoons Pine nuts. as they are generally quite tender. Pour the vinaigrette over the asparagus. Drain well and place in a serving dish. * I always peel asparagus. it is not necessary to peel them. 69 . pepper. Serve chilled with the marinade spooned over the spears. toasted (see below) Steam the asparagus spears for 5 minutes. If you purchase the pencil thin asparagus. parsley. Thin Mayonnaise with boiling water and lightly coat salad. as the stalk can be quite tough. salt.
Dijon Mustard Greats HOW TO TOAST NUTS Spread nuts out on a cookie sheet and bake in a 350℉℉ oven for 5 to 10 minutes until golden. plus 1 cup 3 pieces Italian sweet sausage. Add apple and grapes and cook until softened (about 6 to 7 minutes). bones removed 3 tablespoons virgin olive oil 1 medium red onion. cut into 1/4" d 1 cup red grapes. STUFFED DUCK NECK WITH APPLES. w/ fennel seeds. peeled. (empire). GRAPES AND FENNEL SAUSAGE 1 servings Source: Dijon Mustard Greats 2 large duck or goose necks. chopped 6 sage leaves 1 tablespoon black peppercorns salt and pepper to taste 1 tablespoon Dijon mustard 4 tablespoons prune or red wine vinegar ½ cup extra virgin olive oil salt and pepper to taste 1 pine nut frittata. the smaller the nut. Add apple mixture and mix well with 70 . Wash and pat necks dry and set aside. Add rosemary. Break up sausage into large mixing bowl. heat olive oil until smoking. skin removed 1 tablespoon fresh rosemary leaves. plus 1/2 1 red apple. Add onion and cook until softened (about 8 to 10 minutes). so you have to keep a watchful eye on the oven. seedless. the faster it browns. In a 10-inch to 12-inch saute pan. thinly sliced. cored and. Allow to cool. Different sizes and types of nuts toast at varying times. sage and peppercorns and mix well. Preheat oven to 450℉.
chopped ½ cup smoked almonds. Meanwhile. Dijon. SWISS AND BACON DIP 6 servings Source: Dijon Mustard Greats 8 slices center-cut bacon. prune vinegar and remaining grapes in blender. drizzle with vinaigrette and garnish with cracklings and serve. Swiss 71 . Add oil and process 1 minute more. place each slice over a frittata. In a mixing bowl. Process until grapes are broken but still lumpy. mayonnaise. season with salt and pepper. Drain crisp bacon bits on paper towels. prick several times with fork and bake 20 to 25 minutes until crisp and golden.(rounded) 1 ½ cups shredded Swiss cheese 3 scallions. Place on baking sheet. slice a wedge of frittata and place on a plate. place Dijon mustard. Place half of cool stuffing mixture in each neck and tie securely.Chapter 2: N-Z hands. chopped 8 ounces softened cream cheese ½ cup mayonnaise 2 teaspoons prepared Dijon style mustard . To assemble. or sliced whole-grain baguettes) Preheat oven to 400 degrees. coarsely chopped === DIPPING SUGGESTIONS === Baby carrots A selection of spiced flat breads = (cocktail-sized pumpernickel or rye breads. and set aside. Slice warm duck neck on bias into 8 slices. Brown bacon in nonstick skillet over medium high heat. combine cream cheese.
Add chicken and lightly brown. divided 1 cup cream. 3 minutes. Top with chopped smoked almonds. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges. 72 . TARRAGON-CREAM CHICKEN AND POLENTA POT PIES 4 servings Source: Dijon Mustard Greats 2 tablespoons extra-virgin olive oil 1 ½ lbs. chicken tenders. onions. 15 to 18 minutes. divided ½ cup quick cooking polenta. chopped Salt and freshly ground pepper 3 cups chicken stock. Place dip on a platter and surround warm casserole with breads and carrots for dipping. plus more. 3 to 4 tablespoons 1 cup frozen peas 1 cup Gruyere cheese. if needed* 2 tablespoons butter 2 tablespoons all-purpose flour 2 teaspoons Dijon mustard 6 sprigs fresh tarragon. grated In a deep skillet heat 2 turns of the pan extra-virgin olive oil over medium-high heat. This recipe yields 6 servings Variation: Swiss and Bacon Dip with Horseradish .Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon. stripped and chopped. and celery as you chop. chopped 2 carrots. Season with salt and pepper and cook 10 to 12 minutes to soften. chopped 2 ribs celery with the greens.Dijon Mustard Greats and scallions with cooked bacon. chopped 1 onion. add carrots.
Chapter 2: N-Z Preheat broiler. Turn heat low. peas and adjust salt and pepper and transfer to soup bowls. Set soup bowls on baking dish. TRICOLOR CRUDITES PLATTER 8 servings Source: Dijon Mustard Greats ¼ cup plus 1 T red wine vinegar 3 tablespoons dijon mustard ½ cup plus 2 T olive oil 2 tablespoons minced fresh basil or 2 teaspoons dried basil 2 tablespoons minced fresh chives or green onions 1 teaspoon minced fresh rosemary or ½ teaspoon dried rosemary 2 large cucumbers. tarragon. Form tops to your pot pies with the polenta and cheese mixture. halved. Scoot meat and veggies off to side. peeled. stir in 1/2 cup cream and bring to a bubble. Whisk in 2 cups stock and combine. trimmed 73 . Bring 1 cup chicken stock and 1/2 cup cream to a boil. grated 2 large carrots. 3 minutes. Set rack in middle of oven. Stir in Dijon. seeded. Author Note: *Cook's Note: You may need up to 3/4 to 1 cup of polenta to fill the tops of your soup bowls or use some more of the remaining stock. peeled. stir in Gruyere cheese and reserve. grated 2 large zucchini. Set under broiler and brown 2 to 3 minutes. peeled. grated 1 bunch radishes. melt butter and combine with flour 1 minute. stir in polenta and whisk. thin 2 teaspoons salt 2 large raw beets.
lemon juice. Cover and refrigerate 1 hour or overnight. mustard. cooked 2 cups small-cubed cooked turkey 1 red bell pepper.Dijon Mustard Greats Whisk vinegar and Dijon mustard to blend in small bowl. Place beets. to taste freshly-ground black pepper. Gently toss asparagus spears with salad. and pepper. This recipe 74 . Season with salt and pepper. Mix in basil. turkey. combine mayonnaise. Place cucumbers in small bowl. add enough dressing to coat. thawed In a large bowl. salt. carrots and zucchini in separate bowls.) Mound vegetables on platter. (Vegetables can be made 4 hours ahead. pasta. bell pepper.) Toss cucumbers and 2 teaspoons salt in bowl. TURKEY AND ASPARAGUS PASTA SALAD 6 servings Source: Dijon Mustard Greats 1 cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 6 ounces tricolor spiral or twist pasta. to taste 1 package frozen chopped asparagus -. (10 oz). Rinse and drain well. Cover and chill. Let stand 1 hour. Toss each vegetable with enough dressing to coat. chives and rosemary. (Dressing can be prepared 1 day ahead. and cut into 1" squares salt. Cover and refrigerate. Garnish with radishes. seeded. Gradually whisk in olive oil.
combine milk. Reduce heat to low and simmer 4-5 minutes. In a medium bowl. and baking mix. Cook. mix until batter is thoroughly combined. Preheat oven to 350℉. Whisk in broth. melt margarine.Chapter 2: N-Z yields 6 servings. TURKEY POT PIE 4 servings Source: Dijon Mustard Greats 1 tablespoon Plus 1 tsp low cal margarine 1 ½ cups Sliced mushrooms 1 ½ cups Broccoli florets ½ cup Sliced carrots ½ cup Chopped scallions 8 ounces Cubed cooked turkey 2 teaspoons Flour 2 teaspoons Dry mustard 1 teaspoon Dried thyme ½ cup Chicken broth ¼ cup Skim or 1% milk 1 lg Egg white 2 teaspoons Dijon mustard ¾ cups Buttermilk baking mix In a large nonstick skillet. add mushrooms. cook 1 minute. dry mustard. egg white. Add turkey. until liquid thickens. 75 . bring to a boil. and thyme over vegetables. and scallions. carrots. Dijon mustard. stirring frequently. 2-3 minutes until just tender. Sprinkle flour. Comments: This is a fabulous lunch to serve guests. It has tricolor spiral pasta with a Dijon mustard sauce that brings out the flavor of the asparagus and pasta. stir to combine. broccoli.
Bake -20 minutes. or until golden. 76 .Dijon Mustard Greats Spray an 8" pie plate with nonstick spray. Spread batter evenly over turkey. Spoon turkey mixture into plate. spreading evenly.
10 16 oz can crushed tomatoes. 45 ***dressing***. 51 . 31 ***vinaigrette***. 46 === croutons ===. 31 ***for glaze***. 60 and pounded raw beef. 59 = (such as terra chips onion and herb. 24 a little butter or oil. 50 --add first to pot---. 71 = (individually packaged in fish. 1 (about 30 prunes). 71 === garnish and accompaniments ===. 53 === sherry vinaigrette ===. 58 ***salad***. 72 all-purpose potatoes. 59 = (a few sprigs each tarragon. 51 a selection of spiced flat breads. 51 ***for the sauce***. 27 -salt. 61 ***dijon. 6 20 oz can pineapple chunks. 12 === dipping suggestions ===. 6 --add third to pot---. 53 === salad ===. 65 === potatoes ===. 2 and leaves separated. 54 = (cocktail-sized pumpernickel or rye. 24 = (run your knife through them once). 25 ***for the meatballs***. 13 === salmon ===. 9 all-purpose flour. 51 (or other peppery. 10 = (2 tbspns for soup. 6 --add second to pot---. 71 ahi tuna filet. 34 (or more. 40 -. 53 = (or other burger buns of choice). 11 --to stuff and cook the chic. 6 --for chicken---. 67. 7 a couple tbspns extra-virgin olive oil. 15 11 1/2 oz chicken in water -. 2 77 . 62 ***dijon sauce***.drained. 46 16 oz can black beans. 74 . 13 and chokes removed.Index °°°°° Index . 25 (about 2 cups). 50 .dried parsley. 41 (about 6 cups packed.rinsed and drained. 67 (2-4 pounds). 24 === chicken-chicken. 53 === mustard-dill sauce ===. 59 anchovies. 30 -frozen green beans. 51 ***lemon vinaigrette***. 24 = (such as russet). 59 = (a 1/2" slice from butcher counter).
67. 6. 46. 30 boiling potatoes such as white rose. 58 bisquick baking mix. 44 belgian endives. 30 bread crumbs. 53. 8. 62 bottle dark beer. 61. 38 beef broth. 62 beef bouillon cube. 24 cajun spice:. 56. 64 carrots. 44. 3 cayenne. 28 asparagus spears. 21 carpaccio (thinly sliced. 22. 47. 55 boneless venison saddle. 9 black pepper. 33 brushed clean. 24 caps). 51 celery seed or celery salt. 73 bunch watercress. 34 boneless chuck roast. 21 asparagus stalks . 38. 58 butcher to bone the. 43 capers. 50 canola oil. 72 butter or arine. 18 cheddar cheese. 47. 45 breadcrumbs. 75 button mushrooms. 44 beef stock. 50. 1. 55 balsamic vinegar. 14. 42 assembly:. 2 carrot. 16 cayenne pepper. 56 breads. 43 78 . 58 basic tomato sauce.(to 4). 75 broccoli flowerets. 53 bunch radishes. 37 basil. 30 butter. 32. 46 cheese ravioli. 4 basmati rice. 3. 5 artichoke fritters. 67 butter or margarine. 9 baby carrots. 13 carefully separated. 9 bunch fresh watercress. 19 canned black beans. 16 black and blue ahi sauce:. 6. 4 asparagus.. 50 canned cannellini beans. 38 bottle prepared italian. 37 avocados. 69.Dijon Mustard Greats and roughly chopped. 47 bunch cilantro. 4 caraway seed. 1. 45 beef brisket.. 29. 52. 43. 53 brandy. 8. 63 basil vinaigarette. 70 black sesame seeds. 50 canned white tuna. 17 broccoli florets. 37 boston lettuce. 9 at 400 degrees for. 43 bacon. 1 cherry tomatoes. 6 beef liver. 15. 74 asparagus cut in 1" pieces.. 3 chervil. 6 boneless pork loin. 71 breasts. 11 butter or oil. 9 buttermilk baking mix. 64 brown sugar. 41. 42. 72 cauliflower. 62. 38 caraway seeds.. 56. 51 black peppercorns. 11. 51. 3 capers . 9 blanched pistachio nuts. 64 bone and skin on. 8 can green chilies.(to 30). 22. 37 artichoke bottoms. 11 bouquet of fresh tarragon. 27 canned yellow corn kernels. 71 baby salad greens. 64 bay scallops.
12. 4 dijon mustard. 26 corn or canola oil. 55 crusty poppy seed rolls. 34 collard leaves). 24. 26. 18. 41 cut 4" long julienne. 41. 55. 29 corned beef brisket.. 28 cranberries. 56. 62 department or market). 7. 66 cooking oil. 11 chicken broth. 36 chopped scallions. 35 cooked red lentils. 72. 9 cup-shaped radiccio leaves. 73. 30 chopped red onion. 53 coarsely chopped walnuts. 38. 59. 44 coriander leaves. 37 cooked scarlett runner beans. 72 chicken stock or water. 58. 22 chopped fresh chives. 9 chili sauce. 34. 38 cubed cooked turkey. 35 cooked scarlet runner beans. 31 cod. 30. 9. 35 cooked cannellini beans. 75 chopped walnuts. 51 chopped fresh rosemary leaves. 13. 69. 44. 72 crimini mushrooms (brown. 47 chicken stock. 15. 33. 41. 43. 23 clementines. 27 cider vinegar. 3. 64 chopped. 61. 72 chile sauce. 7. 51. 31. 52 chicken livers. 22 crab meat. 10 chicken breasts. 51 cilantro oil:. 54 chopped or snipped fresh dill. 8. 4 cups). 22. 45. 64. 35 cooked ceci beans. 60 chopped fresh cilantro. 18.Index chick peas. 65 chopped or snipped fresh dill . 29. 45. 74 de-bearded. 64 cracked black pepper. 50 chopped rosemary leaves. 75 dijon style mustard. 56 chicken breasts halves. 17. 36. 42 chicken tenders. 37 chopped fresh tarragon leaves. 45 crab cakes. 52. 56 cream. 61 cooked borlotti beans. 41 clove garlic. 1. 50 chopped fresh parsley. 64 diced tomato. 64 diced red bell pepper. 37 cut in 1/4" dice. 40. 45.. 37. 27. 65. 42. 2 collard greens. 55 79 . 74. 6. 75 chicken broth or white wine. 3 chicken. 15. 25. 34 combination of both. 70 chopped cilantro. 33. 47.. 4 crumbled blue cheese. 24 chopped parsley. 33. 16. 51. 5.(to 4). 52 coarse black pepper. 19 chives. 23. 14 crumbled coarsely. 47.. 60 chopped fresh thyme leaves. 67. 55 coarse salt. 35 chopped herbs. 29 crused dried thyme. 67. 25 cornstarch. 7. 35 cooked smoked turkey. 63. 70. 31 cut into 1" squares. 13. 17 comice pears. 75 cucumber salad:. 30 chicken breast. 12. 67. 53 diced fennel. 9 clam juice. 24 cubed and toasted.
25 frozen broccoli -. 31 finely-chopped fresh mint. 36. 28 finely chopped. 6 dry white wine. 64 dressing (8oz). 27 english or seedless cucumber. 53 dry-cured black olives. 69 duck gizzards. 61 each cut in 8 pieces. 6 dry mustard.. 75 dry red wine or water. 73 dried tarragon or basil. 41 freshly squeezed orange juice. 31 egg beaters 99% egg. 33 fresh tarragon leaves. 13.(6 oz ea). 47. 11. 46 dried thyme. 22 fresh minced tarragon. 55 80 . 67 fresh parsley. 15. 44. 70 fresh salmon caviar (ikura. 26 fresh asparagus. 72 fillet of beef.. 52 freshly ground pepper. 34 fresh tomatoes. 61. 33 dried black-eyed peas. 53 firm greens). 49 dill weed. 34. 67 fusilli or other fresh pasta. 32 dry herbs. 11 dried oregano. 35. 21. 65 freshly-ground black pepper. 63 eggs. 51 garlic clove-minced. 2 double cream. 22. 53 envelope onion soup mix. 69 fresh rosemary leaves. 31 garlic. 32 fresh cilantro. 45. 73 dried basil or thyme. 19. 11 dried basil. 63 egg-hard boiled. 74 fresh lime juice. 24. 4 fresh basil. 74 frozen. 16. 43 fresh crabmeat. 63 garlic cloves. 65 fresh green beans. 41 finely chopped fresh mint. 38. 59. 38. 40 dry bread crumbs. 53. 68 finely chopped fresh parsley. 3. 11 dried rosemary. 24. 33 finely minced carrot. 45 dried marjoram leaves. 13. 29. 51. 9. 43 freshly squeezed lemon juice. 39 dried chives. 67. 61 dried oregano leaves. 40. 26 double batch aioli sauce.Dijon Mustard Greats dill cream dressing recipe. 72 frozen sweet corn. 47. 30. 51 dressing. 22 finely minced garlic. 51 fresh basil leaves. 68 finely chopped green onions. 59 fresh or frozen peas. 24. 27 fresh lemon juice. 41 freshly-ground black pepper. 37. 29 ds tabasco sauce.. 1. 75 fresh. 32 extra virgin olive oil. 75 dried thyme leaves.. 12. 40. 11 drippings. 34. 35. 59. 35. 53 fresh or dried bay leaf. 59. 26. 21 fresh norwegian salmon fillets . 21 fresh dill sprigs. 51. 70 extra-virgin olive oil. 37. 51 fusilli or other pasta. 32 egg yolk. 15 flour. 61 fleishm instant yeast -. 7. 13. 14. 18 escarole. 46 frozen peas. 7. 67. 47 extra lean ground beef. 60 elbow macaroni.
68 lemon peel. 13 grated parmesan cheese. 43 heads romaine lettuce. 49. 58. 11 ground thyme. 33 kiwi. 38 head romaine lettuce. 4 japanese cucumber. 67 haricots verts. 45 italian parsley. 13. 21 heads boston lettuce. 13 heavy cream. 52 hard cooked eggs. 64 lg egg white. 17 kosher salt. 31 grapeseed oil. 56. 65 ground oregano. 37 in cold water. 73 large cucumbers. 32. 10 green onions. 16. 59 large garlic cloves. 67 large eggs. 8 gruyere cheese. 59 leeks. 23. 60 heads endive. 8 ground red cayenne pepper. 67. 61 lemon juice. 18 juice. 1 large sweet onion. 51 ground mustard. 73 green pepper. 37. 51 lean ground beef. 42 large garlic cloves.. 12 garlic powder.. 73 lean freshly minced pork. 32 green onion. 17. 3 lg ripe avocado. 41 large carrots. 7 large baked potato. 41 granulated sugar. 52 honey. 7 havarti with dill cheese. 59. 22 large bulb fennel. 72 ground chicken. 73 large red bell pepper. 29 juice and zest of 1 lemon. 70 large egg yolks. 1 grated pepper finely. 31 large zucchini. 47. 27 grated low fat cheddar cheese. 72 half and half. 16 grated parmesan. 60 heads radicchio. 9 jimmy dean sage sausage. 1 glaze:. 26 hot red pepper. 24 ground cumin. 59 gorgonzola cheese. 4 green beans. 27. 14 large yellow pepper. 75 lg eggs. 47 heads belgian endive. 66 81 . 62. 46 leaving 3" to 4" of green on white of leek. 13. 7 grated cheddar cheese. 1 large radishes. 24 large raw beets. 5 halibut fillets. 68 horseradish. 35 ketchup. 64.. 24 head cored. 45 leaves. 33. 39 hour. 55. 28 good quality chicken stock. 47 heads chicory. 46 grated romano cheese. 3 green on. 1 grated reduced-fat sharp.. 25. 33 goat cheese. 18. 41. 66 lg red or green peppers. 45.. 16. 73 large duck or goose. 18 greens. 8 garnish.Index garlic cloves mashed. 37 instant beef bouillon -or-. 66 granny smith apples.
69 parsley. 61 morel mushrooms. 71. 56 mussels. 63 orzo. 52 parmesan. 17. 53 parsley). 28. 67 mizuna. 30. 6. 17. 42. 67 82 . 50 orange juice concentrate. 58. 30. 17. 62 mustard. 58 medium shiitake mushrooms. 21 mixed green and yellow beans. 68.. 17 milk.. 73 minced fresh rosemary or. 8. 16. fresh. 69 lrg stalks celery. 58. 39 medium oyster mushrooms. 22 low-fat mayonnaise. 9. 17 mayonnaise. 55 minced green onions. 17. 47 medium pheasant breasts. 55 medium beet. 63.. 30. 28. 67 low-sodium soy sauce. 17 mustard sauce. 30. 12. 74 package knorr primavera. 51. 45. 41 peeled and chopped. 50 other medium pasta. 29. 47 oil. 34 mache. 40 peeled. 50 minced shallots. 1 penne or mostaccioli. 13. 12. 1. 7 medium lemon (for both. 7 or rotini. 38 or frisee or watercress. 72 pepper to taste. 73 minced fresh chives or. 37 medium beets.. 15. 46 nonfat yogurt. 1. 55 md rabbit. 27 package.. 32 parmesan cheese. 10 medium carrots. 54 parsley-chopped. 14.Dijon Mustard Greats lg ripe tomato. 47 medium shrimp. 19. 27 medium domestic mushrooms. 8. 25 oregano. 69 onion. 41 luganeya sausage. 29. 51. 65. 29 medium onion. 73 minced garlic. 63 onions. 7. 4. 62. 17.. 6. 9 lrg clove garlic. 58 necks. 47 medium leeks.. 70 medium red onions. 7 margarine. 51. 37. 22 olive oil. 56. 65 minced red bell pepper. 67 nonfat mayonnaise dressing. 41. 74 md onion. 42. 74 peanut oil. 72 onion powder. 58. 35 medium red onion. 18. 22 mustard vinaigrette***. 45. 41 peeled and minced. 22 minced parsley. 6. 47 low-sodium chicken broth. 69. 7 medium bell pepper. 65. 56. 67 medium onions. 28 paprika. 70 new red skinned potatoes. 31. 64 medium zucchini. 63 parsley. 32 melon. 17. 62 navel oranges. 56 parsley sprigs. 42 mushrooms. 67 package frozen chopped. 50 pepper. 6 pasta. 22. 1.. 38. 45 minced fresh basil or. 12 minced garlic cloves. 66 lightly with fork. 63. 26 onion-minced.
19. 42 pomace olive oil. 38 reserved orange juice. 63 seasonings. 58 ribs celery. 38 ripe plum tomatoes. 75 plus 2 t olive oil. 32 scallops. 9 raw corn kernels. 45. 74 red cabbage.. 71 prepared horseradish. 54 prepared dijon style mustard (rounded). 74 salt and freshly ground. 42. 70 red onion. 37. 29 pitted imported black olives.. 63. 70 prunes. 70 salt to taste. 46. 31 roasted garlic clove. 12. 73. 70. 69 pitted. 61. 6 radicchio leaves. 21. 47. 6. 61 pork. 51 plum tomatoes. 72 pn cinnamon. 59. 72 quick cooking tapioca. 56 red wine vinegar. 37. 41 piece fatback.. 66 romano cheese. 25. 70 red bell pepper. 43 roma tomatoes. 25 scallions. 18. 19 seeded and cut into.. 47. 58. 56. 55 pork chops. 68. 55.. 17. 64. 70 pine nuts. 72 rice-wine vinegar. 31. 14. 41 quick cooking polenta. 67 sauce mix. 1 rotini pasta. 38 savory cabbage with red. 14. 32 plain. 40. 6 ribs celery with the. 49 potatoes -. 11. 53 reserved cooking liquid. 38 sausage. 36. 28 sauerkraut. 9 sesame or poppy seeds. 35. 37 pomegranates. 43 rinsed and drained. 9 red pepper. 68 sage leaves. 41 poppy seeds. 9 romaine lettuce. 32. 70 pinch granulated sugar. 56 potatoes. 28 sack gourmet potato chips. 9 prepared dijon mustard. 47. 72 salt and freshly ground. 31. 65 red apple. 39 pieces italian sweet. 70 salt. 40 salt and pepper to taste. 27. 38 red grapes.Index persimmons. 40. 69 salt and pepper. 24. 46 poultry seasoning. 24 sesame oil. 29. 36 prune or red wine vinegar. 1. 70 save 1 cup for seasoning. 32 red wine.. 33. 47 pn sugar. 27 plain flour. 34. 19 see below. 30 salt and ground pepper. 9. 34. 43 pine nut frittata. 73 plus more. 73 plus 1 tsp low cal margarine. 15 83 . 61 red-skinned small new potatoes. 38. 24 plus 1 t red wine vinegar. 1 seedless cucumber. 24 saflower oil. 13 port. 71 scallions. 24 powdered sugar.
67 softened cream cheese. 24.(to 3). 38 tomatoes. 28 tender green beans. 42 shallots-minced. 24 small tomatoes. 32 sugar. 63 sweet sherry. 40 slices center-cut bacon. 61 shredded fresh or frozen crab meat. 61. 59 slice bacon. 9. 35 slab bacon. 66 thoroughly. 34 skim or 1% milk. 13 shelled pistachios. 6. 30 slices whole-grain french bread. 42 stock. 38 slices white bread. 33 sprigs flat-leaf parsley. 33 then sliced into half moons. 6 small egg. 24. 59 slivered 2 tbs reserved. 72 sprigs fresh thyme. 3 small red onion. 59 skined and deboned. 63 shape. 68 shallots . 41 sliced carrots. 52. 67 topping ===. 75 sliced mushrooms. 31 tender loin. 12 small-cubed cooked turkey. 22. 75 slices. 22. 48. 22 shredded swiss cheese.. 54 soy sauce. 7 stilton cheese. 26. 17. 9. 2 small bay leaves. 9 style-style mustard.Dijon Mustard Greats shallot. 19 slices prosciutto. 43 sprigs fresh tarragon. 27 shaved parmesan. 7 thin smoked salmon slices (lox). 43 slices pumpernickel bread. 42. 65 thinly sliced. 74 tofu block. 37 to taste. 45 small potatoes. 75 skin. 71 smoked ham. 29 slice bread. 5. 46 84 . 26 tomato. 53. 50 tomato paste. 51 stripped and chopped. 25 thawed frozen orange juice concentrate. 18. 46 substitute. 7. 9 slices bacon. 47. 13 thyme sprigs.. 71 side of a large monkfish. 71 sour cream. 32 slivered almonds. 2 thawed. 71 slices ciabatta. 15. 11 skinned. 66 sm artichokes. 64. 35. 72 strips. 59 shallots. 53 slices pumpernickel bread. 51 small onion. 74 smoked almonds. 1 thin slices goat cheese. 58 spiny or rock lobster tails. 38 tarragon. 52 tarragon or dillweed. 56 tarragon or basil. 30 snipped chives. 3. 2. 44 thin. 65 sugar-pinch of. 12 slices old bread. 55 sherry vinegar. 61 swiss cheese.. 31. 6. 14. 4. 55 spinach. 24 thick. 43 sliced. 14 snow peas.
70 walnut oil. 31 yukon gold or blue potato chips). 49 yellow raisins. 51. 63 white wine. 45. 18. 25. 12. 13 x salt & pepper to taste. 9. 42 washed baby spinach. 59 vinegar. 7 walnuts. 67 zucchini. 66 whipping cream. 40 vegetable oil. 23 worcestershire sauce. 30 uncooked rice.(to 3). 24 water. 21. 24 whole-grain mustard..(to 3). 33 ziti. 23. 7. 28. 34. 44. 10 white vinegar. 69 white wine vinegar . 23. 1 uncooked chicken breast. 56 white bread. 37. 63 white wine vinegar. 53 watercress sprigs. 37. 60 tricolor spiral or twist. 59.Index torn into bite-sized pieces. 45 water . 65 virgin olive oil. 41 white rice. 35. 64 very small pieces. 3. 22. 56 85 . 58. 74 turkey sausage. 12 white horseradish. 61. 34. 42. 16 unbleached white flour. 24 yukon gold potatoes. 13 x med onions. 69 x apples.
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