Not exact matches
For the Caramelized Onion Dipping Sauce: 1 Tbsp butter 1 medium
sweet onion, about 1/2 pound, peeled and sliced 2 Tbsp cider
vinegar 2 Tbsp honey 1 Tbsp prepared
mustard 1/4 cup mayonnaise salt and pepper to taste
I ended up juicing them, adding
sweet mustard, apple cider
vinegar, and some olive oil — BEST dressing EVER!
In the dressing, the
sweet Cara Cara juice and honey court the tang of sherry
vinegar and dijon
mustard.
The answer: a combination of tomato sauce,
mustard,
vinegar and dark brown sugar, which forms a sticky -
sweet, crackly glaze when baked.
Everglades Moppin» BBQ Sauce is a tasty blend of all of the flavors of BBQ:
sweet, tangy, spicy,
vinegar and
mustard.
Chow - Chow (or Chow - Chow Relish) is made from chopped green tomatoes (and sometimes red tomatoes), cabbage,
mustard seed or powder, onions, hot peppers,
sweet peppers, and
vinegar.
Then coated in a homemade
sweet and tangy barbecue sauce that includes
mustard, apple cider
vinegar, brown sugar and molasses.
A gorgeous relish filled with bold citrus flavours, jalapenos, an assortment of fresh herbs, zesty orange and lemon juice and rind, garlic, onions,
sweet paprika, cayenne pepper,
mustard, extra virgin olive oil, balsamic
vinegar, and red and white wine
vinegars.
Russet potatoes, onion, celery,
sweet pickles, hard boiled eggs, parsley, mayonnaise, prepared yellow
mustard,
vinegar, sugar, salt and pepper.
The accompanying
mustard sauce cuts through the rich burger with notes of
sweet tomato and acidic apple cider
vinegar.
1/2 head iceberg lettuce, pulled apart 2 ripe tomatoes, chopped 1 cucumber, peeled and diced 1 small
sweet onion, chopped 1 carrot, peeled and diced 1 clove garlic, minced 1 tablespoon Dijon
mustard Salt to taste 1/4 cup white wine
vinegar 3/4 cup olive oil 1/4 cup crumbled Roquefort cheese
Mustard seeds add texture and tiny pops of heat in the honey and cider
vinegar dressing that coats this
sweet - and - savory apple salad.
Vinaigrette 6 tablespoons almond oil or other vegetable oil 5 tablespoons cider
vinegar 1 tablespoon Sherry
vinegar 1 teaspoon Dijon
mustard 1 teaspoon minced fresh dill 1 tablespoon minced shallots 1/2 teaspoon sugar 1/2 teaspoon
sweet paprika 1/2 teaspoon Kosher salt 1/4 teaspoon ground black pepper
Neo Baby Gherkins pickled in
sweet vinegar with
mustard and celery seeds.
I think if I had to eat any mongrel dishes without a maternal figure standing over me, I'd probably ladle it with a
sweet mustard sauce, maybe with a touch of
vinegar.
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
An easy hot German potato salad recipe with crunchy bacon, red onions, celery, and a tangy, savory, and slightly
sweet apple cider
vinegar and
mustard sauce.
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 1/4 cup mayonnaise 1/4 cup
mustard (Creole, if possible — I used spicy brown
mustard) 1 tbsp
sweet paprika 1 - 2 tsps cajun or creole seasoning 2 tsps prepared horseradish 1 tsp pickle juice (or use lemon juice or
vinegar) 1 tsp hot sauce (I used Tabasco) 1 clove garlic, minced and mashed
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)
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.
ingredients
SWEET POTATO CROUTONS: 2 medium sweet potatoes (peeled, cut into 1 / 2 - inch dice) 2 tablespoons olive oil Kosher salt & freshly ground black pepper (to taste) GOAT CHEESE BITES: 1/4 cup salted pumpkin seeds 1/4 cup salted sunflower seeds 8 ounces goat cheese Kosher salt (to taste) SALAD: 1/4 cup champagne vinegar 1 and 1/2 tablespoons dijon mustard 1 tablespoon honey 1/2 cup olive oil Kosher salt and freshly ground pepper (to taste) 8 ounces baby spinach 1/4 cup salted sunflower seeds (for gar
SWEET POTATO CROUTONS: 2 medium
sweet potatoes (peeled, cut into 1 / 2 - inch dice) 2 tablespoons olive oil Kosher salt & freshly ground black pepper (to taste) GOAT CHEESE BITES: 1/4 cup salted pumpkin seeds 1/4 cup salted sunflower seeds 8 ounces goat cheese Kosher salt (to taste) SALAD: 1/4 cup champagne vinegar 1 and 1/2 tablespoons dijon mustard 1 tablespoon honey 1/2 cup olive oil Kosher salt and freshly ground pepper (to taste) 8 ounces baby spinach 1/4 cup salted sunflower seeds (for gar
sweet potatoes (peeled, cut into 1 / 2 - inch dice) 2 tablespoons olive oil Kosher salt & freshly ground black pepper (to taste) GOAT CHEESE BITES: 1/4 cup salted pumpkin seeds 1/4 cup salted sunflower seeds 8 ounces goat cheese Kosher salt (to taste) SALAD: 1/4 cup champagne
vinegar 1 and 1/2 tablespoons dijon
mustard 1 tablespoon honey 1/2 cup olive oil Kosher salt and freshly ground pepper (to taste) 8 ounces baby spinach 1/4 cup salted sunflower seeds (for garnish)
Tangy vegan smashed chickpea salad with
mustard, pickles and chives is extremely delicious on these
sweet and spicy bread bites made with rye bread, raisins and balsamic
vinegar.
Ingredients 1 8 - ounce can reduced - sodium tomato sauce 1 4 - ounce can chopped green chiles, drained 3 Tbsp cider
vinegar 2 Tbsp honey 1 Tbsp
sweet paprika 2 Tbsp tomato paste 1 Tbsp Worcestershire sauce 2 tsp dry
mustard 1 tsp ground chipotle chile powder 1 tsp Kosher salt (only use 1/2 if using regular table salt) 1/4 cup brown sugar 3 cloves garlic, minced 2 pounds boneless, skinless chicken breasts 1 small onion, roughly chopped
3 tablespoons unsalted butter 1/3 cup minced
sweet onion (Vidalia, Maui or Walla - Walla) 3 cloves garlic, minced (about 1 1/2 teaspoons) 1 cup ketchup (Heinz is what I use) 1 tablespoon Dijon - style
mustard 1/4 cup apple cider
vinegar 2 tablespoons Worcestershire sauce 2 tablespoons molasses 2 1/2 teaspoons hot sauce (Crystal or Texas Pete), or more if you want more bite 1/2 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1/2 teaspoon ground chipotle chile
Slightly
sweet, but with the distinctive tang of
mustard and the depth of sherry
vinegar.
The dressing (made of apple cider
vinegar, honey, and Dijon
mustard) adds a delicious, spicy -
sweet kick.
The dressing is creamy, subtly
sweet and has a bit of zip thanks to
mustard and
vinegar.
While acidic, verjus has a gentler flavor than
vinegar, with a
sweet - tart taste that is often used to heighten the flavor of many sauces or
mustards.
Large Plates options include perfectly cooked Gulf Drum with Covey Rise Farms
sweet potatoes and yams, sautéed kale and a moutarde beurre blanc — caviar like
mustard seeds reduced with apple cider
vinegar and white wine then mounted with soft butter; Chappapeela Farms Pork Osso Buco with charred corn, Papa Tom's cheese grits and local peppers;
Sweet Corn & Kale Risotto with jumbo lump crab, smoked tomato vinaigrette and herb oil; and Cureton's tribute to his travels in China last year — Seared Yellowfin Tuna with Creole fried black rice,
sweet potato habanero sauce and the Chef's signature Steel Sauce (half Steen's cane gastrique and half eel sauce).
The acidity of the
vinegars from the ketchup,
mustard and cider
vinegar, plus the heat from the adobo and the chipotle are counter balanced by the
sweets from the browns sugar, honey, and syrup.
1/2 cup cashews, soaked in hot water 1 clove garlic Juice of one lemon (about 2 - 3 tbsp) 1 tbsp raw organic apple cider
vinegar 1/2 tsp
mustard 1 tbsp
sweet white miso 1/8 tsp sea salt 1/4 tsp pepper 1/4 cup water 2 1/2 tbsp extra virgin olive oil 2 Tbl finely chopped dill 1 Tbl finely chopped basil 1 Tbl finely chopped tarragon
Portobello mushrooms marinated in balsamic
vinegar and Dijon
mustard with
sweet caramelized onions on your favorite bun, what's not to love!
2 medium potatoes, peeled (if desired) and cut into 1 / 2 - inch cubes (about 2 1/2 cups) 1/2 cup diced
sweet onion 1/2 cup diced celery 1/2 small red bell pepper, finely diced 1/4 cup minced fresh parsley 1 teaspoon dried dill weed 1/4 cup fat - free or low - fat soy based mayonnaise 1 tablespoon seasoned rice
vinegar 1 1/2 teaspoon
mustard 1/8 teaspoon salt 1/8 teaspoon ground black pepper
1 can of garbanzo beans 1 can of black beans 1 medium size
sweet potato, large if you're really hungry 2 cups of asparagus chopped Vinaigrette 1 tbsp coarse grain
mustard 2 tbsp olive oil Roughly 2 tbsp of rice wine
vinegar 1 tbsp of agave 1/4 tsp salt 1/4 tsp pepper 1 tsp garlic powder
A fresh and easy cucumber salad recipe with a simple,
sweet and tangy dressing made with cider
vinegar, a little sugar and Dijon - style
mustard.
filtered water,
sweet potato *, onion *, red lentil *, coconut water concentrate *, coconut milk *, virgin coconut oil *, lemon juice *, apple cider
vinegar *, ginger root *, Himalayan salt, ground turmeric *, ground yellow
mustard *, ground cumin *, ground cinnamon * (* organic)
Add a teaspoon of Dijon
mustard, and a splash of balsamic
vinegar for a
sweet taste if you like.
Squeeze juice from a fresh lemon and a
sweet orange into a mixing bowl; stir in a few drops of dijon
mustard; grate a teaspoon each of the lemon and orange rind into the mix; sprinkle with white (only) balsamic
vinegar and whisk in your favourite oil.