Not exact matches
prepared English
mustard 4 large kale
leaves, center ribs and stems removed, finely chopped 1/4
cup dried cranberries, preferably unsweetened or sweetened with apple juice 1/4
cup roasted, salted pecans Fresh pomegranate seeds
1/2
cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6
cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1
cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon
mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard —
leaves separated from stems, stems chopped,
leaves torn into bite - size pieces
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2
cup pecans 1 1/4
cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2
cups loosely packed spinach
leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint
leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp
mustard seeds (optional)
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2
cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1
cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay
leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp
mustard powder salt and pepper 2
cups half and half hot sauce, optional 1/2 tsp parsley
1 egg, hormone free, omega 3 enriched 1 - 2 tablespoons water 1 small handful, fresh chives — chopped 1
leaf mustard greens or spinach — chopped 1/2
cup organic cooked & drained beans 1/2 avocado
1 rustic baguette, cut into 1/2 inch cubes 2
cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1
cup marinated mozzarella, cut in 1/2 inch pieces 1/2
cup basil
leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon
mustard 1/2 teaspoon salt 1/2 teaspoon black pepper
2
cups tightly packed fresh basil
leaves, stems removed 2 cloves garlic, minced 1/2
cup olive oil 2 Tablespoons red wine vinegar 1 Tablespoon dijon
mustard 1 teaspoon salt
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme
leaves 1/2 teaspoon dried oregano
leaves 1/2 teaspoon ground
mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3
cup tomato sauce 1/3
cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2
cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly sliced 1/2
cup shredded lettuce 1/4
cup light mayonnaise 2 tablespoon yellow
mustard
3 - 4 Serrano peppers 1/4 medium sized onion 2 garlic cloves 1/2
cup up to 1
cup slightly packed, fresh epazote
leaves ** 1/4
cup parsley
leaves 1/2 romaine heart lettuce 2
cups baby power greens, like spinach, kale, arugula,
mustard, chard.
3 medium sweet potatoes a drizzle of olive oil 5 - 6
mustard green
leaves 1 small leek, diced 2 cloves of garlic, diced I
cup of cannellini beans (canned or cooked, drained) salt + pepper
3
cups mixed shredded kale & red cabbage 1 carrot cut into very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4
cup parsley
leaves 1 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon
mustard Black pepper to taste A little celtic salt to taste
6 pounds medium cucumbers 1 1/2
cups sliced onions 2 large garlic cloves,
left whole 1/3
cup canning salt 2 trays of ice cubes or crushed ice 4 1/2
cups sugar 1 1/2 teaspoons turmeric 1 1/2 teaspoons celery seed 2 tablespoons
mustard seed 3
cups white vinegar
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic,
left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2
cups of cooked quinoa - 1
cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy
mustard sauce - 1/4
cup cup of yellow
mustard - 1/4
cup of grainy dijon
mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
Lemon Honey
Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper t
Mustard Mint Tahini Sauce INGREDIENTS 1/4
cup tahini (ground sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground
mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper t
mustard 2 tsp honey 2 tsp fresh mint
leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper to taste
Herb Vinaigrette: 1/4
cup balsamic vinegar 1 tablespoon Dijon
mustard 1 teaspoon fresh thyme
leaves 1 teaspoon fresh oregano
leaves 8 large fresh basil
leaves 1/2
cup extra-virgin olive oil Salt and freshly ground black pepper to taste
2 tablespoons vegetable or olive oil 1 teaspoon
mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1 cucumber, peeled and cut into thin slices 2 tomatoes, sliced 1 onion, sliced into rings 1 1 - inch piece of ginger, peeled and finely minced 1/4
cup sour cream 1/4
cup unsweetened yogurt 1/2 teaspoon salt 1/4
cup cilantro or mint
leaves for garnish
Store 12
cups mixed hearty greens (such as escarole,
mustard greens, and kale; if using
mustard greens or kale, fold
leaves over and cut off tough center rib and stems) and 1
cup kumquats, cut into thin rounds, seeded, in 2 separate resealable plastic bags.
for the burgers 2
cups shelled edamame or fresh shelled fava beans or green peas 1
cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon
mustard seeds 2
cups coconut black rice (from above) 1/4
cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint
leaves — chopped sea salt to taste
1/2
cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2
cup warm water 1
cup shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4
cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon
mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4
cup curry
leaves (optional) 1/4
cup cilantro
leaves Salt to taste
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4
cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1
cups bread crumbs (TK type not specified) 1
cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary
leaves (finely chopped) 2 tablespoons sage
leaves (finely chopped) 2
cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon
mustard 1/4
cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2
cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
Add
mustard greens and all but 1
cup spinach
leaves; sauté until wilted, about 3 minutes.
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon
mustard * 2 cloves of garlic, minced 1
cup cottage cheese 1
cup grated Parmesan cheese, divided 2
cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1
cup cherry tomatoes, sliced 1
cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2
cup frozen corn 1/2 medium bell pepper, diced 4 large
leaves of fresh basil, chiffonaded
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1
cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (
leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4
cup parsley (finely chopped, to garnish) 1/2
cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon
mustard 1/2
cup olive oil 6
cups mixed greens 4 large carrots (peeled, shaved into long strips) 1
cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
4 hard - boiled eggs, chopped (here is how to make them) 1 stalk of celery, finely chopped 1/4
cup finely diced red pepper 1 tablespoon fresh dill 2 tablespoons fresh chives 1/4 teaspoon paprika 1 tablespoon grainy
mustard 1/4
cup mayonnaise Arugula or lettuce
leaves 4 slices of bread
1 1/2 pounds chicken breast 6
cups low sodium chicken broth 3
cups water 1 tablespoon olive oil 1 large onion, chopped 4 cloves garlic, minced 4 stalks celery, chopped 4 large carrots, chopped 1/4
cup flour 1/2
cup water 1 teaspoon ground
mustard 1 teaspoon dried thyme 2 bay
leaves 1/4
cup parsley, chopped freshly ground black pepper, to taste
4 - 6 tortillas 1 avocado, sliced 1/2
cup Chipotle Crema Mango Salad (recipe follows) Cilantro
leaves In a mixing bowl, combine the chili powder, lime juice,
mustard, oil and salt.
• 1 pound assorted fingerling potatoes • 1/2
cup freshly shelled green peas or frozen peas (no need to thaw) • 1/2
cup finely chopped red onion • 2 tablespoons
mustard oil,
mustard canola blended oil, or canola oil • 1 tablespoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon fenugreek seeds • 1/2 teaspoon cayenne pepper • 1/4 teaspoon ground turmeric • 1
cup plain Greek yogurt, whisked until smooth • 1/4
cup finely chopped fresh cilantro
leaves and tender stems • 1 teaspoon coarse sea or kosher salt
2 garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1 tsp dried thyme
leaves 1/4
cup Dijon
mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter (1/2 stick), melted Salt and freshly ground black pepper
There was also a lot of oily juice
left over, but I still made a side sauce for the chicken: a 1/4
cup of honey dijon
mustard & a 1/4
cup of maple syrup.
The white wine
left a weird flavor and we offset it with a bit more of the yellow
mustard seed and about 1/4
cup cider vinegar.
In our honey
mustard it called for two
cups to double the recipe and I only really had a
cup left in the jar.
2 pounds red potatoes, scrubbed and diced 1/4
cup + 1 tablespoon cider vinegar, divided 1/3
cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive oil 1 tablespoon Dijon
mustard 1/2 teaspoon sugar 3 hard boiled egg whites, chopped 1/2
cup finely chopped sweet (Vidalia) onion 1/2
cup diced celery 3 - 4 tablespoons chopped spicy or sweet pickles 2 teaspoons chopped celery
leaves 1 tablespoon chopped fresh dill, or more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty of freshly ground black pepper
1 large bunch greens (such as spinach,
mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach
left whole, other greens cut into 1 - inch strips (about 10
cups packed)
2 teaspoons extra-virgin olive oil 1 medium red onion, halved and thinly sliced 1 medium zucchini, quartered lengthwise then sliced 1 red bell pepper, diced 1 1/4
cups chickpea (garbanzo bean) flour 1 tablespoon ground flax seed 3/4 teaspoon aluminum - free baking powder 2 teaspoons cider vinegar 3
cups water, divided 1 tablespoon chopped fresh flat -
leaf parsley (optional) 2 teaspoons Dijon
mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon chopped fresh thyme 1/4
cup nutritional yeast 1/2 teaspoon sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly ground black pepper to taste
1/2 onion 4 sprigs of thyme 1 small bay
leaf 1
cup dry small green lentils 1 small bay
leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon
mustard 1/4
cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2
cup chopped flat
leaf parsley
Ingredients: 5 slices bacon 2
cups cherry or grape tomatoes 1 pound halloumi cheese 1 tablespoon extra virgin olive oil 5 ounces baby arugula 4 basil
leaves, thinly sliced For the dressing: 2 teaspoons Dijon
mustard 2 tablespoons extra virgin olive oil 1/2 lemon, juiced 1/4 teaspoon honey Kosher salt Fresh ground pepper
2 tablespoons olive oil 6 garlic cloves, minced 1 teaspoon thyme 2 bay
leaves 1/2 teaspoon marjoram 1 teaspoon rosemary 3/4
cups vegan, dry red wine (i.e. Frey Table Red) 1-1/2
cups carrots, peeled and sliced on an angle 3/4
cup celery, cleaned and sliced 1
cup potatoes, cubed 1
cup tomatoes, diced 1
cup prepared seitan, cut into bite - size pieces 2 tablespoons molasses 1 tablespoons Dijon
mustard 1-1/2
cups cooked kidney beans 1-1/2
cups cooked navy beans Sea salt and pepper to taste 4 - 5 russet potatoes, peeled, cubed and cooked Unflavored soymilk (try Eden Soy original)
ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage
leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2
cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1
cup fresh cranberries 2
cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon
mustard 1/4
cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon
leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1
cup chicken stock Kosher salt and freshly ground black pepper (to taste)
1 1/2 pounds tricolor baby potatoes 3 cloves garlic, smashed 2 tablespoons kosher salt 1 sprig fresh thyme 1 bay
leaf 4 black peppercorns 1/3
cup extra virgin olive oil 3 tablespoons white wine vinegar 1 1/2 teaspoons stone - ground
mustard 1 tablespoon agave nectar 1/2
cup minced fresh parsley
leaves 1/4
cup minced scallions Freshly ground black pepper
DATE BBQ SAUCE INGREDIENTS 1/2
cup pitted Medjool dates 1/2
cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy
mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2
cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4
cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2
cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard
leaves, see headnote) 3
cups shredded cabbage Make the date BBQ sauce.
I took a commenter's advice about adding some
mustard in place of apple butter to the sauce,
left out the raisins... and accidentally used a
cup of grated apple because I can't write directions down properly haha and it was perfect.
Italian sausage (mild or spicy) 6 pieces of uncured bacon, chopped ** 10 large eggs 1/2
cup cream 3/4
cup milk 1 teaspoon Dijon
mustard 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 teaspoons of sweet basil Pinch of red pepper flakes 10 ounces cheddar cheese, grated 5 - 6 small tomatoes on the vine Fresh basil
leaves for garnish
1 1/2 ounces dried mushrooms (your choice, a mix is nice) 6 tablespoons chopped fresh parsley
leaves 2 tablespoons fresh thyme
leaves Salt and ground black pepper 6 (6 - 7 ounces each) filet mignons 1/4
cup course grain or regular Dijon
mustard 1 box (about 16 ounces) frozen puff pastry dough, thawed 1 large egg, beaten 2 tablespoons butter
11/2
cups red split lentils (masoor dal), picked over, washed and drained 5
cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black
mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5
cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek
leaves (see note above) 1
cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
ingredients MONTE CRISTO PALMIERS all - purpose flour (for dusting) 1 sheet puff pastry (thawed) 6 thin slices ham (minced) 1/2
cup Gruyere cheese (shredded) 1/2
cup Swiss cheese (shredded) 2 tablespoons thyme (
leaves, chopped) 1 tablespoon olive oil 2 teaspoons whole grain Dijon
mustard (plus more to serve) 1 egg yolk 1 teaspoon water
6 large or 8 medium celery stalks 1/3
cup walnuts, roughly chopped 2 tablespoons freshly squeezed lemon juice 2 tablespoons Dijon - style
mustard 1 garlic clove, crushed 2 teaspoons agave nectar 1/2 teaspoon coarse sea salt or kosher salt 5 tablespoons extra-virgin olive oil Freshly milled black pepper 1 large Granny Smith apple 1/4
cup celery
leaves, minced
2
cups French green lentils, rinsed 1/4 teaspoon salt 2 bay
leaves 1 small fennel bulb, cut into 1/4 ″ dice 1 large carrot, cut into 1/4 ″ dice 2 medium parsnips, cut into 1/4 ″ dice 1/4
cup + 1 tablespoon extra virgin olive oil 2 tablespoons red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1/2 teaspoon Dijon
mustard (use gluten free
mustard if you are gluten - sensitive) 1 large shallot, finely minced 1 tablespoon chopped flat -
leaf parsley
ingredients HONEY
MUSTARD MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1 teaspoon Kosher salt 1/2 teaspoon Dijon mustard 1 and 1/2 cups vegetable oil 1 tablespoon yellow mustard 2 tablespoons honey SMOKED TURKEY CROISSANT: 6 croissants (split in half, lightly toasted) 1 pound smoked turkey (thinly sliced) 6 slices Swiss cheese 6 leaves bibb lettuce 1 cucumber (thinly sliced) 1 beefsteak tomato (cored, thinly
MUSTARD MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1 teaspoon Kosher salt 1/2 teaspoon Dijon
mustard 1 and 1/2 cups vegetable oil 1 tablespoon yellow mustard 2 tablespoons honey SMOKED TURKEY CROISSANT: 6 croissants (split in half, lightly toasted) 1 pound smoked turkey (thinly sliced) 6 slices Swiss cheese 6 leaves bibb lettuce 1 cucumber (thinly sliced) 1 beefsteak tomato (cored, thinly
mustard 1 and 1/2
cups vegetable oil 1 tablespoon yellow
mustard 2 tablespoons honey SMOKED TURKEY CROISSANT: 6 croissants (split in half, lightly toasted) 1 pound smoked turkey (thinly sliced) 6 slices Swiss cheese 6 leaves bibb lettuce 1 cucumber (thinly sliced) 1 beefsteak tomato (cored, thinly
mustard 2 tablespoons honey SMOKED TURKEY CROISSANT: 6 croissants (split in half, lightly toasted) 1 pound smoked turkey (thinly sliced) 6 slices Swiss cheese 6
leaves bibb lettuce 1 cucumber (thinly sliced) 1 beefsteak tomato (cored, thinly sliced)
12 jalapeños 1
cup cooked white or brown rice 1
cup canned black beans, drained and rinsed 2 tablespoons smooth or grainy vegan Dijon
mustard 1 teaspoon garlic powder, or 1 medium - size clove garlic, peeled and pressed 1 tablespoon chopped fresh thyme
leaves, or 2 teaspoons dried 1/2
cup extra-virgin olive oil, for drizzling Hot sauce of choice, for drizzling
ingredients FOR THE GLAZE: 1
cup ketchup 1/3
cup light brown sugar 1 tablespoon Dijon
mustard 3 tablespoon Worcestershire sauce 1 tablespoon sherry vinegar 1/2 teaspoon freshly ground black pepper FOR THE MEATLOAF: 3 heads garlic 3 teaspoons olive oil 2
cups white or sourdough bread (finely diced) 1
cup milk 1 pound ground chuck 1 pound ground pork 1 pound veal 1
cup onion (peeled, grated) 1
cup red bell pepper (stemmed, grated) 1 heaping tablespoon thyme
leaves (finely chopped) 1 heaping tablespoon oregano
leaves (finely chopped) 1 teaspoon red pepper flake 1/2
cup parsley
leaves (finely chopped) 2 eggs (beaten) 1/2
cup panko bread crumbs 5 tablespoons Worcestershire sauce 3 tablespoons ketchup Kosher salt and freshly ground black pepper (to taste) TO SERVE: 1 recipe mashed potatoes (http://abc.go.com/shows/the-chew/recipes/perfect-mashed-potatoes-michael-symon)