117804 carrot maille old style mustard Recipes

boiling potatoes (preferably yellow-fleshed),quartered lengthwise and cut crosswise into 3/4-inch pieces, sweet potatoes ,quartered lengthwise and cut crosswise into 3/4-inch pieces, white-wine vinegar, dijon-style mustard, olive oil, chopped onion, chopped red bell, chopped sweet gherkin

boneless skinless chicken breast halves, pounded slightly (1 to 1 1/2 lb total ), mayonnaise, honey, dijon-style mustard, onion powder, ground red pepper

olive oil, honey, white wine vinegar, dijon-style mustard, balsamic vinegar, salt and pepper

carrots , cut into 1/4 inch slanting slices, water, butter or 3 tbsp margarine, dijon mustard, brown sugar, parsley, chopped

boneless pork loin roast, real maple syrup, dijon-style mustard, cider vinegar, soy sauce, salt, ground black pepper

dry english-style mustard (more if you want more punch, coleman s dry mustard in the u.s. is not gluten-free), fresh lemon juice, eggs (2 separated, 1 whole ), light vegetable oil, olive oil, white wine vinegar, sea salt , to taste, fresh ground black pepper , to taste

cracked pepper (or coarse ground pepper), beef tenderloin steaks (1 1/2-inch thick ), beef broth, garlic, finely chopped, dry sherry (or worcestershire sauce), sour cream, dijon-style mustard, cracked pepper , if desired

boneless center cut pork chops, 3/4 inch thick (1 1/2 lb), salt, fresh ground black pepper, vegetable oil, chopped fresh ginger, orange juice, soy sauce, honey, dijon-style mustard, garlic, minced

extra virgin olive oil, soy sauce, dijon-style mustard, prepared horseradish, light brown sugar , packed, rice vinegar, salmon fillets, about 6 oz (with skin )

green beans, trimmed, drained capers, fresh lemon juice , to taste, dijon-style mustard , to taste, dry white wine, olive oil, hard-boiled eggs, salt and pepper, to taste

butter, melted, prepared dijon-style mustard, honey, dry seasoned dry bread crumb, chopped pecans, chopped fresh parsley, fresh grated parmesan cheese, salt and pepper

red potatoes (about 7), red delicious apples (about 3/4 lb), rib of celery, sliced thin, scallion, sliced thin, fresh lemon juice, dijon-style mustard , or to taste, sugar, fresh parsley leaves, heavy cream, salt

a 2- to 2 1/2-lb boned ve l loin (prefer bly n tur lly r ised) trimmed nd tied loosely t 1-inch interv ls with kitchen string, dijon-style mustard, fatback for covering the veal (about 6 oz), head of garlic, separated into cloves and peeled, shallots, peeled, dry white wine, chopped fresh tarragon plus tarragon sprigs for garnish, water

a 1/4-oz p ck ge (2 1/2 tsp) ctive-dry ye st, sugar, unsalted butter, milk, all-purpose flour, salt, dijon-style mustard plus additional as an accompaniment, honey, grated munster, very thinly sliced black forest ham or other smoked ham (not boiled), mango chutney as an accompaniment

unsalted butter, dijon-style mustard, cayenne, dried bread crumbs, freshly grated parmesan, ground cumin, chicken wings, wing tips cut off and discarded and the wings halved at the joint

pure maple syrup, dijon-style mustard, unsalted butter, cut into bits, parsnips (about 1/2 lb), peeled and cut into 3- by 1/4-inch sticks

short rib of beef, dijon-style mustard, fresh minced garlic (or to taste), honey, salt and pepper, bottled hickory flavored barbecue sauce, cornstarch, cold water

dry english-style mustard (colemans is preferred), mayonnaise, worcestershire sauce, a-1 steak sauce, salt, light cream