1/2 cup brown sugar 1 tablespoon bittersweet Pimenton de la Vera 3 tablespoons semisweet Spanish paprika 1/4 cup coarse salt 2 teaspoons freshly ground black pepper 1 teaspoon ground chipotle pepper, if desired 1
tablespoon ground mustard 2 teaspoons ground canela (Mexican cinnamon) 1 tablespoon garlic powder 1 tablespoon onion powder
Not exact matches
1 — 1 1/4 pounds
ground dark - meat turkey 2
tablespoons sifted coconut flour 2
tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon
ground marjoram, oregano or basil 1/2 teaspoon
ground cumin or dry
mustard 1/4 teaspoon
ground black pepper 1 clove garlic, minced or pressed 1/4 cup minced fresh parsley or 1
tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1
tablespoon freeze - dried onion or shallot flakes 2
tablespoons extra-virgin coconut oil, palm shortening or ghee, divided
3 +
tablespoons ghee or clarified butter 2 medium yellow onions, chopped 1
tablespoon black
mustard seeds 2 medium cloves garlic, chopped 1 thumb peeled ginger, grated scant 1 teaspoon crushed red pepper flakes 1 teaspoon cumin seeds, crushed 1 teaspoon coriander seeds, crushed 1 teaspoon
ground turmeric 1/2 teaspoon fine grain salt 1 28 - ounce can crushed tomatoes 1
tablespoons garam masala
2 anchovy fillets 1 garlic clove, finely minced 2
tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2
tablespoons Dijon
mustard 1
tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly
ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
FOR CHEESE SAUCE AND MACARONI 3
tablespoons unsalted butter 3
tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4 cup whole milk 3/4 cup heavy cream 4 cups grated extra-sharp cheddar cheese (about 1 pound) 2 teaspoons Dijon
mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly
ground black pepper 3/4 pound elbow macaroni
Ingredients 1/2 lb (8 oz) fingerling potatoes 3/4 lb (12 oz) Brussels sprouts 3 cloves garlic, peeled 1 medium shallot 5 juniper berries 2
tablespoon butter 1
tablespoon mustard juice of 1/2 a lemon 1/2 teaspoon caraway seeds 1/4 teaspoon salt 1/4 teaspoon fresh
ground black pepper zest of 1/2 lemon plus more salt and pepper to taste
14 ounces whole grain elbow macaroni 4 slices center - cut bacon 1
tablespoons Cabot Unsalted Butter 3
tablespoons King Arthur Whole - Wheat Pastry Flour 3 cups nonfat milk 1/2 cup 100 % pure canned pumpkin 1/4 teaspoon
ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2 cup Cabot Plain Greek Yogurt
1) 200g of butter 2) 2 medium onions, chopped 3) 2 cloves of garlic, roughly chopped 4) 750g of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1
tablespoon of white wine (make sure its dry white wine, not sweet or dessert wine) 6) 1 teaspoon of
mustard powder 7) Salt & freshly
ground black pepper to taste 8) Parsley to garnish (optional)
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
Ingredients 1 - lb skinless salmon fillet dash of salt freshly
ground pepper to taste 1 teaspoon extra virgin olive oil 1/2 cup plain fat free yogurt 1
tablespoon Dijon
mustard 1
tablespoon honey 3 - 4
tablespoons chopped fresh dill 1 clove of garlic, finely minced Juice from 1/2 lemon
Dressing: 1/4 cup red - wine vinegar 2
tablespoons light sesame oil 1
tablespoon honey 2 teaspoons Dijon
mustard 1 teaspoon soy sauce 1/2 teaspoon cinnamon 2
tablespoons olive oil Salt, preferably sea or kosher, to taste Freshly
ground black pepper to taste
3
tablespoons apple cider vinegar 2
tablespoons honey 2 teaspoons Dijon
mustard 1 1/2 teaspoons poppy seeds 1/4 teaspoon salt freshly
ground black pepper 1
tablespoon olive oil 1/4 red onion, cut into a small dice 2 bunches kale (about 1 pound) 2 medium honey crisp apples
easiest dressing ever!ingredients: 4
tablespoons raw local honey 4
tablespoons organic yellow
mustard (organic stone
ground works too) mix above ingredients until...
1 Cup Bluebird Grain Farms Organic Rye Heirloom Berries 2 lbs fresh asparagus, rinsed and tough ends removed 1
Tablespoon olive oil 1/4 Cup sour cream 1 Teaspoon Dijon
mustard 1/4 Cup minced chives 1
Tablespoon chopped capers 1/2 Teaspoon caraway seeds, coarsely
ground in mortar & pestle or coffee grinder (or substitute fresh chopped dill) 1 Teaspoon cider vinegar 4 ounces smoked salmon or salmon lox, chopped or flaked into bite sized pieces.
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, grated
In a small bowl, combine 1 cup of olive oil mayonnaise, 2
tablespoons of milk, 1 teaspoon of freshly
ground tri-colored pepper, 1/2 teaspoon sea salt, 3
tablespoon of whole grain Dijon
mustard, 1/8 teaspoon cayenne pepper along with the chopped herbs, celery and shallot.
1/2 cup packed brown sugar 2
tablespoons cornstarch 1 teaspoon
ground mustard 1 1/2 cups water 1/2 cup raisins 2
tablespoons white vinegar 2
tablespoons lemon juice 2
tablespoons butter
1/4 cup thinly sliced shallots Salt 4 cups cubed roasted chicken (optionally, with skin) 3
tablespoons chopped roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked almonds 3/4 teaspoon dried thyme 1
tablespoon whole - grain
mustard 1
tablespoon sherry vinegar 1/4 cup extra virgin olive oil (I used California Olive Ranch Miller's Blend) Freshly
ground black pepper
3/4 cup French green lentils 1/2 of a small yellow onion, chopped 1 celery stalk, chopped 1 - 2 cloves garlic, chopped 2
tablespoons Champagne vinegar 1
tablespoon fresh lemon juice 1
tablespoon Dijon
mustard 1
tablespoon finely chopped shallot 1/4 cup olive oil 2
tablespoons walnut oil (optional) 1/4 cup chopped fresh parsley 4 -4-oz salmon fillets Salt and freshly
ground pepper Frisée lettuce for serving
Add to a pot with sugar, diced onion,
grounded coriander seeds, two
tablespoons of apple cider vinegar, one
tablespoon of
grounded yellow
mustard seeds, salt and pepper.
2 cups sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon
ground turmeric 4
tablespoon mustard seeds 4
tablespoon coriander seeds (if
ground, use 1 teaspoon) 1 teaspoon celery seed
Add one
tablespoon chopped cilantro, one teaspoon of minced serrano chile, one teaspoon of
ground mustard seed, one
tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of olive oil.
Lamb Burger 8 ounces
ground lamb 1 clove garlic, minced 1 teaspoon mint leaves, finely chopped 1
tablespoon cilantro leaves, finely chopped 1/4 teaspoon
ground cumin Salt, to taste Pepper, to taste 2 ounces feta cheese, crumbled 1 teaspoon Dijon
mustard, 1
tablespoon mayonnaise 1 sesame burger bun Arugula leaves
14 ounces new potatoes 4 eggs 6 green onions, white and light green parts only, thinly sliced 3 - 4
tablespoons finely - chopped shallot 12 cornichons, finely chopped 3/4 cup sour cream 1 heaping
tablespoon mayonnaise 2
tablespoons grainy
mustard 4 sprigs dill, finely chopped, plus one more for garnish Juice of one medium - sized lemon Pinch of
ground allspice 1
tablespoon chives, finely chopped
Smoky Chile Marinade 4 dried chipotle chiles 1 cup hot water 8 cloves garlic 1/2 cup chopped onion 1⁄3 cup olive oil 1/2 cup dry red wine 2
tablespoons red wine vinegar 2 teaspoons Dijon - style
mustard 2 teaspoons brown sugar 2 teaspoons
ground chile de arbol or other
ground hot chiles 1 teaspoon Worcestershire sauce The Venison 4 venison steaks or substitute beef steaks, 1 inch thick
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 All Star Spice (equal parts of granulated garlic, granulated onion, Cajun seasoning, lemon pepper, and
ground dry
mustard)
french potato salad 2 pounds fingerling or small new potatoes, halved (quartered if large) Coarse salt and
ground pepper cup olive oil 3
tablespoons Dijon
mustard 2
tablespoons sherry vinegar 1 small shallot, minced
tablespoons) 3 tablesp
ingredients FILLING: 1
tablespoon olive oil 1/2 pound
ground beef 3 cloves garlic (peeled, minced) 1/2 teaspoon dried thyme 1/2 teaspoon paprika Kosher salt and freshly
ground black pepper (to taste) ONION SAUCE: 1
tablespoon olive oil 1/2 cup yellow onion (peeled, small dice) 1/2 cup dill pickle chips (minced) 1/2 cup yellow
mustard TO BUILD: all - purpose flour (for dusting) 1 pound store - bought pizza dough (room temperature) olive oil (for brushing) 1/2 cup cheddar cheese (shredded) 1/2 cup Hidden Valley ® Jalapeno Bancon Ranch flaky sea salt
ingredients EGG SALAD SANDWICH: 12 eggs 1 cup Chive Mayonnaise (recipe below) 1/4 cup parsley (finely chopped) 8 slices pumpernickel bread Kosher salt and freshly
ground black pepper (to taste) CHIVE MAYONNAISE: 2 egg yolks 2
tablespoons warm water 2 teaspoons lemon juice 1
tablespoon distilled white vinegar 1/2 teaspoon Dijon
mustard 1 teaspoon Kosher salt 1 and 1/2 cups vegetable oil 1/2 cup chives (roughly chopped)
6 Granny Smith apples 1 Vidalia onion 2 teaspoons coarse grain
mustard 1 teaspoon minced fresh thyme 1 teaspoon white balsamic vinegar 1
tablespoon butter 4 thin - cut boneless pork chops 1/2 teaspoon salt Freshly
ground black pepper 1 teaspoon olive oil
1/2 cup mayonnaise 1/4 cup apple cider vinegar 1/4 cup dijon
mustard 3
tablespoons sugar 2 teaspoons Kosher salt 1 teaspoon freshly
ground black pepper 1 head pale green or Napa cabbage 2 medium carrots sesame seeds (optional), for garnish
ingredients ROASTED GARLIC: 1 head garlic (halved widthwise) 1
tablespoon olive oil ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1
tablespoon unsalted butter 3
tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon
mustard powder 1/2 teaspoon paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly
ground black pepper (to taste)
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 onion, finely chopped 1 clove garlic, minced 1
tablespoon olive oil 1/4 teaspoon dry oregano 1/4 teaspoon
ground cinnamon 1/8 teaspoon cayenne pepper 2 teaspoons brown sugar 1
tablespoon prepared yellow
mustard 1
tablespoon balsamic vinegar 1/4 cup ketchup 2
tablespoons red wine 2 1/2 pounds lamb spareribs, fat trimmed
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)
ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8
tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon
mustard powder 2
tablespoons hot sauce 2
tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly
ground black pepper (to taste)
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)
Ingredients 6 hardboiled eggs 1/4 cup mayo 1/2 teaspoon Dijon
mustard 1/2 teaspoon salt 1/2 teaspoon tarragon freshly
ground pepper 2 stalks celery, very finely diced 2
tablespoons finely diced red onion 4 slices bacon 1 cup arugula 4 wraps
1 6oz can tomato paste 1 1/4 cup coffee, medium / dark roast 1/3 cup dark brown sugar 1/3 cup apple cider vinegar 1
tablespoon worstechire 1 1/2
tablespoons dijon
mustard 1 1/2 teaspoons kosher salt 3/4 teaspoon onion powder 3/4 teaspoon garlic powder 1/4 teaspoon
ground coriander 1/4 teaspoon black pepper 1/4 teaspoon red pepper flakes, optional
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
Abeles & Heymann salami (see note) 3 eggs, lightly beaten 2
tablespoons matza meal 2 tsp kosher salt Freshly
ground black pepper Vegetable oil, for frying spicy honey
mustard aioli, for serving (recipe follows) pickled onions, optional
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
2 cups ketchup 1/2 cup firmly packed brown sugar 6 to 8
tablespoons fresh lemon juice (from 3 to 4 lemons) 1 teaspoon grated lemon zest 2
tablespoons molasses 1
tablespoon Worcestershire sauce 1-1/2 teaspoons liquid smoke 2 teaspoons dry
mustard 1 teaspoon onion powder 1/2 teaspoon
ground black pepper
• 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
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
1 pound grass - fed
ground beef 1/4 pound beef heart, minced or finely chopped 1 medium onion, finely chopped 2 cloves garlic, minced 2
tablespoons chopped fresh parsley 1 medium carrot, peeled and grated 1 teaspoon Dijon
mustard 1/2 teaspoon thyme 1/2 teaspoon sage 1 teaspoon sea salt 1/4 teaspoon black pepper Couple shakes red chili flakes or dash of chili powder 1 egg
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
MEAT MIXTURE: 1-1/2 pound Lean
Ground Beef 1/2 cup Seasoned Breadcrumbs 2 teaspoons Dry
Mustard 1 cube Beef Bouillon, Crumbed (or Powdered Beef Base) 4 dashes Worcestershire Sauce 1
Tablespoon Ketchup Salt And Pepper