6 russet potatoes, peeled and cubed 1 1/2 cups water 4 eggs 1/4 cup chopped onion 1 cup mayonnaise 2 tablespoons finely chopped fresh parsley 1 tablespoon dill pickle juice 1
tablespoon mustard Salt and pepper to taste
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
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
On the jar was the recipe — «An egg, 2
tablespoons lemon juice or vinegar, teaspoon each
mustard,
salt, sugar dash of pepper.
To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1
tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2
tablespoon of dijon
mustard, 1/2 teaspoon of white wine vinegar, season with sea
salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
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
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.
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
2 garlic cloves, minced 1
tablespoon extra virgin olive oil 2
tablespoons dijon
mustard 2
tablespoons honey 1 teaspoon red wine vinegar 1 teaspoon
salt 1 teaspoon chopped fresh rosemary (increase if you want more rosemary flavor!)
For the salad: 2 pounds chicken, cooked and diced into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red onion, chopped 1 cup radishes, chopped 2
tablespoons curry powder
salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1
tablespoon hot
mustard 1/2 cup cilantro, chopped 2
tablespoons of water
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
1 pound
mustard greens, trimmed and washed (8 packed cups chopped) 1 pound spinach, trimmed and washed (4 packed cups chopped) 1 large yellow or red onion, peeled and roughly chopped (1 1/2 cups) 1 2 - inch piece ginger, peeled and chopped 10 - 15 cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1
tablespoon coriander powder 2
tablespoons cornmeal 1
tablespoon coarse sea
salt 2 cups water 1 teaspoon garam masala
For the Sloppy Joe: 1
tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1
tablespoon minced fresh ginger 2
tablespoons chopped fresh thyme 1
tablespoon sweet paprika 1/2 teaspoon
salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2
tablespoon pure maple syrup 1
tablespoon fresh lime juice 2 teaspoons yellow
mustard
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
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
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
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
3
Tablespoons reduced sodium soy sauce 2
Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2
Tablespoons fresh lemon juice (from 1 lemon) 1
Tablespoon minced fresh ginger root 1
Tablespoon minced garlic (about 2 cloves) 1
Tablespoon dijon
mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes
Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
2 cups finely diced baked ham 2
tablespoons sweet pickle relish 1/4 cup mayonnaise 2
tablespoons Dijon
mustard Half medium onion, finely diced 2 celery stalks, finely diced Half a bell pepper, finely diced
Salt and black pepper to taste
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
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 1/2 cups chopped Swiss chard stems (this was one bunch of chard at the grocery store) 1/2 teaspoon
salt 1
tablespoon mustard seeds 3/4 cup Champagne vinegar or white wine vinegar 1/4 cup honey
PUT hot dogs in buns and add to each: 1 teaspoon
mustard, 1
tablespoon each relish and onion, 2 tomato wedges, a pickle half, peppers, and celery
salt, if using.
jar borscht or beet juice 1/2 -1 cup apple cider vinegar * 7 hard - boiled eggs, cooled and peeled (how to hard boil eggs) 1/4 cup mayonnaise 1/4 teaspoon onion powder 1 heaping
tablespoon yellow
mustard salt and pepper, to taste scallions or chives, for garnish
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
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.
-6 eggs -1 avocado, ripe -1 / 3 cup minced onion -3
tablespoons relish -1
tablespoon mustard -1 / 3 cup mayonnaise +
salt and pepper to taste
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
* 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
2 large beets 1/4 cup of chopped chives 1 shallot, minced 1
tablespoon of capers, minced 1
tablespoon of dijon
mustard 1
tablespoon of freshly grated horseradish 1 teaspoon of lemon juice 1 teaspoon of extra virgin olive oil 1/4 teaspoon of
salt 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
Prepare the dressing by mixing 3
tablespoons of oil with 1
tablespoon of vinegar,
salt and pepper (may add 1 teaspoon of
mustard or cottage cheese for something more creamy).
1/2 cup milk 1/2 cup water (or beer, or tea, or...) 4
tablespoons unsalted butter 1/2 teaspoon
salt 1 cup flour 4 large eggs 1 1/2 cups grated cheese (gruyère, comté, parmesan, pecorino, sharp cheddar...) Herbs and spices to taste (chopped fresh rosemary, thyme, or oregano; sweet or hot paprika, cayenne, fennel seeds, dry
mustard...)
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.
salt and pepper to taste 1 large handful of baby spinach, chopped 2
tablespoons chopped parsley or cilantro 3
tablespoons sunflower seeds kernels 3/4 cup / 1 oz / 30g freshly grated Parmesan 100g / 3.5 oz / 1/2 cup cubed feta 2 teaspoons whole - grain
mustard 2 large eggs, lightly beaten 3/4 cup / 180 ml milk 2 cups flour (see headnote!)
12 sea scallops
Salt and pepper 1 clove garlic, minced All - purpose flour for dusting 2
tablespoons white or medium miso paste 1
tablespoon mirin 1 teaspoon soy sauce 1 teaspoon superfine sugar Small bunch watercress, thick stems removed 2
tablespoons vegetable oil 2
tablespoons dry white wine 1/2
tablespoon whole grain
mustard 2
tablespoons heavy cream 1/4 cup finely grated Parmesan cheese.
Prep Time: 15 mins Total Time: 45 mins Makes about 2 cups 1 cup mayo 1/2 cup sour cream 1/2 cup buttermilk plus more as needed 1
tablespoon Dijon
mustard 2 tsp lemon juice, plus zest 1 teaspoon celery seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned
Salt, or to taste 1/4 teaspoon black pepper 1/4 cup finely chopped mixed herbs (such as dill, tarragon, parsley, basil)
Or I will make my own vinaigrette using a combination of 1
tablespoon olive oil, 1 teaspoon balsamic vinegar, 1 teaspoon Dijon
mustard, and a dash of garlic powder,
salt and pepper.
-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1
tablespoon fresh lemon juice — 2 teaspoons Dijon
mustard — 1 teaspoon oregano —
salt, pepper — olive oil — serving: salad,
mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls
While the potatoes are cooking, in a large bowl, combine mayonnaise, parsley, tarragon, capers, onion, whole - grain and Dijon
mustards, 1/2 teaspoon
salt, and 2 - 3
tablespoons water.
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.
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)
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 honey chipotle chicken 1 pound boneless, skinless chicken breasts Sprinkle of
salt and pepper 1/4 cup olive oil 3
tablespoons adobo sauce, from a can of chipotles in adobo 2
tablespoons honey 2
tablespoon dijon
mustard 2
tablespoons chopped fresh cilantro 4 garlic cloves, minced
2
tablespoons white wine vinegar 1 teaspoon Dijon
mustard 1/4 teaspoon kosher
salt 1/4 cup walnut oil 1 tablespoon chopped fresh dill 1 pound green beans 1 1/2 tablespoon extra virgin olive oil 8 ounces sliced mushrooms Salt 1/4 cup sliced alm
salt 1/4 cup walnut oil 1
tablespoon chopped fresh dill 1 pound green beans 1 1/2
tablespoon extra virgin olive oil 8 ounces sliced mushrooms
Salt 1/4 cup sliced alm
Salt 1/4 cup sliced almonds