282076 sooie stuffed mustard butter Recipes

active dry yeast, warm water (100o to 110o), buttermilk, all-purpose flour, baking powder, salt, baking soda, sugar, shortening, mustard butter, sliced cooked ham

dijon mustard, butter, room temperature, broccoli, cut into florets

butter, room temperature, dry mustard, worcestershire sauce, garlic salt, pepper, parsley, chopped

pork tenderloins, honey, mustard, butter, grain bread, frozen spinach, orange, juiced, egg, extra virgin olive oil

stuffing mushrooms, butter, chevre cheese or 4 oz other mild goat cheese, seasoned bread crumbs, shredded parmesan cheese

herb seasoned stuffing mix, butter or 1/3 cup margarine, melted, water

butter, coarse grain mustard, fresh rosemary, chopped, lemon juice, lemon rind, grated, honey

butter or 1/3 cup margarine, melted, chopped onion, dijon mustard, chili powder

butter, softened, parsley, chopped, german grainy mustard, dijon mustard, honey, cider vinegar

butter, softened, chopped toasted pecans, minced red onion, creole mustard, jalapeno pepper, seeded and minced, garlic clove, pressed

whole turkey, butter, onions, minced, cooked potatoes, mashed, sage, salt, pepper, dijon mustard, dijon mustard, butter, softened, flour, bacon (optional)

stuffing mushrooms, butter (margarine is ok), onion, stalk celery, italian seasoned breadcrumbs (more or less ), grated parmesan cheese (more or less ) or 2 tsp romano cheese (more or less)

mashed cooked butternut or acorn squash, condensed cream of chicken soup, undiluted, sour cream, chopped onion, carrot, finely shredded, salt, pepper, crushed herb-seasoned stuffing, divided, butter, melted

water, divided, boneless skinless chicken breast halves, onion, quartered, celery rib, cut into 1-inch pieces, carrot , cut into 1-inch pieces, salt and pepper to taste, herb stuffing mix, butter, melted, homemade cream-style soup mix, sour cream, frozen peas

drained capers, garlic clove, salt, chopped fresh basil leaves, unsalted butter, softened, coarse-grained mustard, dijon mustard

butter, room temperature, kalamata olives or other brine-cured black olives, pitted, chopped, shallot, chopped, chopped fresh italian parsley, dijon mustard, olive oil, salmon fillets (each about 1 1/4 to 1 1/2 inches thick ), orzo (rice-shaped pasta; about 1 1/4 lb), whole kalamata olives (optional), fresh italian parsley sprigs (optional)