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
If you do not have Jezebel sauce, whisk 3 1/2
tablespoons of apple jelly or pineapple preserves with 1 1/2 teaspoons
of prepared horseradish or Dijon or spicy
mustard.
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
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
Add the
tablespoon of Dijon
mustard and hard cider.
Ingredients - Leftover ham - Slices
of crusty bread -1 / 2 pound sliced Swiss cheese, preferably Gruyère -2
tablespoons dijon
mustard -1 / 4 cup apricot preserves
In a large bowl, combine the
mustard and 3
tablespoons of water.
I saw a recipe for Steak & Potato Salad with a horseradish dressing — which I ended up putting over a bed
of baby arugula — if you try nothing else, make the dressing — the only thing I added to the dressing was a
tablespoon of Dijon
mustard — it made the dish!
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
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
2 tortillas (your choice: wheat, brown rice, flour) 1/2 cup hummus 3
tablespoons whole grain
mustard 1 cup spinach or your favorite greens 1/3
of an English cucumber, sliced lengthwise 1 avocado, halved and sliced 1/2 cup shredded carrots 1/4 cup feta cheese 2
tablespoons cilantro, rough chopped
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
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)
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
1 cup
of whatever wine you're drinking, 1
tablespoon of mustard, 1 teaspoon
of dried thyme, 1
tablespoon of butter
I used a crushed clove
of garlic, 3/4 C olive oil & 1/4 C tarragon vinegar (3:1 ratio), a
tablespoon of mustard.
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
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
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half
of the peanut oil to form a thick paste / Add other spices, half
of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other
tablespoon of oil to medium hot, add cumin and
mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
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.
* 1/4 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).
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
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!)
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
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
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
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
6 pounds ripe tomatoes, chopped 1 small purple onion, peeled and chopped 2 teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2
tablespoons packed brown sugar 3/4 teaspoon salt Dash
of white pepper 1/2 teaspoon habanero powder (or more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2 teaspoon
mustard seeds 1 teaspoon fennel seeds
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1
tablespoon vegetable or olive oil 1 teaspoon
mustard seeds 2
tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4
tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
2
tablespoons All Star Spice (equal parts
of granulated garlic, granulated onion, Cajun seasoning, lemon pepper, and ground dry
mustard)
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
2 8 - ounce packages
of tempeh1 1/2 cup vegan mayonnaise2 1-1/2
tablespoons yellow
mustard 2 teaspoons turmeric 1/2 teaspoon salt 3 cloves garlic, pressed 3/4 cup nutritional yeast3 3 stalks celery, diced 3 carrots, grated 1/2 bunch cilantro, chopped 2 scallions, chopped 2 pickles, chopped
salt and pepper to taste 1 large handful
of baby spinach, chopped 2
tablespoons chopped parsley or cilantro 3
tablespoons sunflower seeds kernels (personal preference - next time I will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2 teaspoons whole - grain
mustard (I was out and used creamy dijon) 2 large eggs, lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4 teaspoons aluminum free baking powder 1 teaspoon fine - grain sea salt
that 1
tablespoon of yellow
mustard.
1 cup dry white wine 1 clove garlic, minced 1 teaspoon celery seeds 1 teaspoon allspice or allspice berries 1/2 teaspoon salt 1/4 teaspoon cloves or 3 whole cloves 1/8 teaspoon freshly grated nutmeg 1 cup yellow
mustard seeds 4
tablespoons of vinegar (malt vinegar preferred)
Add remaining 1/4 cup
of olive oil to the pan, along with the red wine vinegar, remaining
tablespoon of Dijon
mustard, honey, and 2
tablespoons of water, stirring to combine and cooking for 1 minute more.
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
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