juice of 1/2 lemon juice of 2 limes 1 / 3c sunflower oil fresh very finely grated ginger 1 / 2tsp honey dijon
mustard pinch salt pinch of fresh ground pepper sweeten with agave til desired - approx 1 - 2 tbsp.
For the salad dressing 2 anchovy fillets 3 garlic cloves, peeled 1 egg yolk 1 teaspoon red wine vinegar 1/4 teaspoon Worcestershire sauce 1 teaspoon fresh lemon juice 1/2 teaspoon Dijon
mustard Pinch salt Pinch black pepper 1/2 cup olive oil
Not exact matches
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
For the vinaigrette: 1/4 cup grapeseed oil Juice of 2 lemons 1 tablespoon Dijon
mustard 1/4 teaspoon cayenne pepper, or to taste
Pinch of dried oregano
Salt and pepper to taste
While most times I'll throw in a spoonful of Dijon
mustard or a
pinch of nutmeg, here I just simple made a roux with butter and flour, whisked the milk in and seasoned very simply with
salt and pepper.
It's a mixture here of chili powders (paprika and spicy cayenne) along with granulated garlic, onion powder,
mustard powder, brown sugar for flavor and caramelization,
salt and pepper, turmeric, cumin, and a
pinch or THREE of ghost pepper chili powder.
In a blender place avocado, pine nuts, parsley, garlic, lemon juice, vinegars, Dijon
mustard, maple syrup or agave, a
pinch of
salt and pepper and 2 tablespoons olive oil.
sausage, ham, etc)-- 1/2 cup onions — diced — 3 cups cheddar cheese — shredded — 1/4 teaspoon dry
mustard — 1/4 teaspoon garlic powder — 1 tsp
salt & 1/2 tsp of pepper (I am recommending an additional
pinch of
salt and pepper for each layer of hash browns)
1/2 shallot, minced 1 garlic clove, minced 2 tsp Dijon
mustard Pinch kosher
salt Pinch freshly ground black pepper 3 tbsp plus 1 tsp balsamic vinegar 1/2 cup plus 2 tbsp extra-virgin olive oil
Step 2: Put the egg yolk, lemon juice,
mustard, a couple of decent
pinches of
salt and 1 tablespoon water into the bowl of a food processor along with the garlic cloves.
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin olive oil 1/2 teaspoon whole sea
salt a
pinch of ground black pepper 1/2 teaspoon yellow
mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
1 1/4 cups elbow noodles
Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, gr
Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon
salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, gr
salt 3/4 teaspoon dry
mustard A
pinch or two fresh ground pepper A
pinch cayenne pepper or red pepper flake A
pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
* 1/4 cup Honey * 1/4 cup Apple Cider Vinegar * 1/8 cup Lime Juice or Lemon or pulp free Orange Juice Concentrate * 1/2 teaspoon Lime or lemon Zest or Orange Zest * 1/8 cup diced Yellow Onion or Red Onion * 1/2 teaspoon Dry
Mustard (I used a tablespoon of prepared Yellow
Mustard) *
pinch of
Salt * 1/2 cup Extra Light Olive Oil
Spicy Lemon Vinaigrette: Whisk well together 1/4 cup fresh lemon juice, 3/4 teaspoon Dijon - style
mustard, a good
pinch of
salt, pepper, dried oregano and crushed red pepper.
1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon
salt 1/4 teaspoon Dijon
mustard Pinch of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)
For the Salad: 3 servings of mixed greens Roasted beets 3/4 cup fresh blueberries
Mustard dressing 3
pinches sea
salt Fresh ground pepper to taste
To make the mayo, place 2 medium egg yolks (I always wash the eggshell before cracking a raw egg), 3/4 teaspoon water, 1/2 teaspoon dijon
mustard and a
pinch of
salt in a mixing bowl.
1/4 cup citrus balsamic vinaigrette 1/3 cup grapeseed oil 1 tsp Dijon
mustard 1 tsp Herbes de Provence 1 garlic clove, finely minced good
pinch sea
salt and fresh ground pepper
1/4 cup diced onion 1/4 cup diced celery 2 teaspoons chopped garlic 1 teaspoon minced Scotch bonnet chiles or substitute Caribbean pepper sauce 2 tablespoons butter or margarine 1 pound crabmeat 1/2 pint heavy cream 1 tablespoon Dijon
mustard Pinch minced fresh thyme 1/4 cup minced fresh parsley
Salt and pepper, to taste
Add balsamic vinegar, Dijon
mustard, and add a
pinch of
salt and pepper.
ground chicken 1/4 c. cornmeal 1 scallion, minced 1 T. minced fresh cilantro 2 t. brown sugar 1 t. dry
mustard 1/2 t. kosher
salt 1/2 t. paprika 1/4 t. garlic powder
Pinch of cayenne pepper 5 tbsp.
for the dressing 1 1/2 teaspoons Dijon
mustard 1 tablespoon maple syrup 2 tablespoons freshly squeezed lemon juice 2 tablespoons olive oil
pinch of sea
salt
Ingredients 1/2 cup olive oil 1/4 cup canola oil 1/3 cup red wine vinegar 1/2 tsp dry parsley 1/2 tsp dry oregano 1/2 tsp dry onion flakes 1 tsp dry basil 1 tsp dry
mustard 2 tsp sugar 2 cloves garlic, pressed or finely diced
Pinch of red pepper flakes
Salt and pepper to taste
1/4 cup EVOO (extra virgin olive oil) fresh juice of 1/2 lemon 1 teaspoon of lemon zest 1 teaspoon seedy
mustard pinch of cayenne pepper
pinch of sea
salt freshly cracked black pepper
1 garlic clove, minced 1 1/2 teaspoon Dijon
mustard Pinch of
salt 1 1/2 teaspoons minced, fresh thyme 1 teaspoon each minced fresh oregano, basil, mint 1 tablespoon champagne vinegar 1 1/2 teaspoons fresh lemon juice 3/4 cup extra-virgin olive oil Sea
salt and freshly ground black pepper
In a small bowl, add the mayo, Greek yogurt, vinegar,
mustard, celery seed, shallot, and herbs with a healthy
pinch of
salt and plenty of cracked pepper.
2 t. Dijon
mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle of
salt and pepper 2 t. dried herbes de provence (or equal parts dried oregano and thyme and a
pinch of rosemary, basil and sage mixed together in a small bowl and then sprinkled over the tomatoes)
3 tbsp mayonnaise + 3 tbsp white vinegar + 1/2 tsp sugar + 1/2 tsp dry
mustard +
pinch celery seeds +
pinch cayenne + 4 c shredded green cabbage (1/2 head) + 3/4 c shredded carrot (1 large carrot) + 2 tsp
salt + 3 tbsp chopped parsley
Pin It Ingredints: 1/2 cup quinoa 1 cup water
pinch of
salt 12 asparagus 1/2 cup strawberries 1/2 cup blueberries 4 oz raw goat cheese Vinaigrette 1 garlic clove 1/8 cup balsamic vinegar 1 teaspoon dijon
mustard 1 teaspoon extra-virgin... Continue Reading →
To make, whisk together three tablespoons of battuto, 1/4 cup lemon juice, 1/2 cup Parmesan cheese, one tablespoon Dijon
mustard and a
pinch each of
salt and black pepper.
When cooled, add the white wine vinegar, Dijon
mustard, garlic and a
pinch each of
salt and pepper.
Ingredients 1 tablespoon safflower or other neutral oil 1/2 teaspoon brown
mustard seeds 1 onion, sliced 1 glove garlic, minced 1/2 teaspoon cumin
pinch cayenne
Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more for the bread 4 eggs, lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4 slices good bakery bread, toasted Garam masala (optional), for garnish
To make the dressing, mix together the olive oil, balsamic vinegar and Dijon
mustard, and season with a
pinch of sea
salt and some black pepper to taste.
Combine egg yolk,
mustard, and a
pinch salt in a medium bowl.
Halve the lemon; juice 1 half into a small bowl (save the rest for another use) and add Sir Kensington's Fabanaise,
mustard, 1/4 teaspoon garlic powder, the chives, and a
pinch each of
salt and pepper.
For the dressing — 1 clove garlic, crushed — 2 tablespoons olive oil — 1/2 teaspoon apple vinegar — 1/2 teaspoon Dijon
mustard — a
pinch of
salt
In a medium bowl, combine the Dijon
mustard, agave, rice vinegar, yogurt, and a
pinch of
salt and pepper.
Add 1 tbsp lemon juice, the cashews and their soaking water, Dijon
mustard, garlic, nutritional yeast, and a
pinch of
salt and pepper.
Add celery seeds,
mustard seeds and a
pinch of
salt.
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
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
2 tsp of yellow
mustard seeds 3 tsp fennel seeds 3 tsp coriander seeds 2 tsp of cumin seeds (or 1 tsp ground) 4 cloves of garlic, crushed 1 medium onion, chopped
Pinch salt 2 tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2 red capsicums, roasted, peeled, and seeded Freshly ground pepper, to taste
Combine lemon juice, Dijon
mustard, shallot, garlic, 1/4 teaspoon
salt, and a
pinch of pepper in a small bowl.
In a small bowl combine the apple cider vinegar, Dijon
mustard, date syrup, cinnamon, 1/4 tsp of
salt, and a
pinch of pepper.
Combine the yogurt, horseradish, garlic,
mustard, vinegar, and a
pinch of
salt and pepper in a small bowl.
Use your favorite non-creamy salad dressing or make your own marinade: combine red wine vinegar, minced garlic, a bit of sugar,
salt, and a
pinch of dry
mustard.
1/3 cup apple cider vinegar 1/3 cup extra virgin olive oil 1Tbsp grated fresh ginger 4 tsp dijon
mustard 2tsp raw honey 1 tsp chilli powder
pinch himalayan pink
salt ground black pepper to taste
Next add 2 tablespoons of dijon
mustard, 1 tablespoon of creamy balsamic vinegar and a
pinch of sea
salt to the mortar, and mix everything together
1 can of chickpeas, rinsed & drained 1 red pepper, finely diced 3 scallions, finely chopped 1 large carrot, julienned 1 handful of mint leaves, finely chopped 2 handfuls of parsley, finely chopped 1 lemon, zested & juiced 1 T cider vinegar 1 t dijon
mustard 3 T olive oil 3 cloves garlic, minced 1 t honey or agave syrup 1 t cumin 1/2 t aleppo pepper a large
pinch of kosher
salt
1 egg yolk, room temperature 1 teaspoon lemon juice 1 teaspoon dijon
mustard Pinch of cayenne pepper 1/2 teaspoon kosher
salt Freshly cracked pepper 2 tablespoons fresh tarragon 1/4 cup extra virgin olive oil 1/2 cup vegetable oil