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