Ingredients 1 cup uncooked lentils 4 cups water 1 tablespoon olive oil 1 medium yellow onion, diced small 1 green pepper, diced small 2 cloves garlic, minced 3 tablespoons chili powder (maybe not quite this much) 2 teaspoons oregano 1 teaspoon salt 8 oz can tomato sauce 1/4 cup tomato paste 3 tablespoons maple syrup 1
tablespoon yellow mustard 4 to 6 Kaiser rolls or sesame buns (or Ezekiel English muffins, DUH!)
ingredients HONEY MUSTARD MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1 teaspoon Kosher salt 1/2 teaspoon Dijon mustard 1 and 1/2 cups vegetable oil 1
tablespoon yellow mustard 2 tablespoons honey SMOKED TURKEY CROISSANT: 6 croissants (split in half, lightly toasted) 1 pound smoked turkey (thinly sliced) 6 slices Swiss cheese 6 leaves bibb lettuce 1 cucumber (thinly sliced) 1 beefsteak tomato (cored, thinly sliced)
1/4 cup quinoa 1/2 cup water One 15 - ounce can kidney beans, drained and rinsed 2 tablespoons barbecue sauce 2 tablespoons ketchup 2 tablespoons low - sodium soy sauce 1
tablespoon yellow mustard 1 teaspoon onion powder (granulated) 1 teaspoon garlic powder (granulated) 1 tablespoon Italian seasoning 1/2 teaspoon paprika 1/3 cup vital wheat gluten In a small saucepan, combine the quinoa with 1/2 cup of water, cover, and bring to a boil.
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
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
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
6 - to 8 - pound bone - in pork shoulder (Boston butt) roast 3
tablespoons yellow mustard 1/3 cup Sriracha 1/2 cup cold water
1 Pastured Egg Yolk 2
Tablespoons Yellow Mustard 2 Tablespoons Whey (I use my raw milk yogurt whey, the recipe for that is coming soon.
8 to 10 medium - sized potatoes (yellow or red) 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 cup vegan mayonnaise, such as Vegenaise or Nayonaise 2
tablespoons yellow mustard 1 tablespoon balsamic vinegar 1 teaspoon sugar A dash of red pepper A dash of seasoned salt Pepper to taste 1 celery stalk, diced 2 large dill pickles, diced 5 scallions, diced 1 3.8 - ounce can sliced black olives 1/2 cup finely chopped parsley A dash of paprika
2 cans Bush's Bourbon & Brown Sugar Grillin» Beans 2 cans Bush's Authentic Smokehouse Tradition Grillin» Beans 1 large can mandarin orange segments, undrained 1 cup golden raisins 1 Pippin apple, minced 1/2 cup cane syrup (or molasses) 1/2 cup Sprite soda 1 small onion, minced 2
tablespoons yellow mustard 1/2 teaspoon cinnamon, ground 1/2 teaspoon nutmeg, ground 1/2 cup ketchup 2 tablespoons orange juice 1 (8 - ounce) package refrigerated biscuits
Not exact matches
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
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
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
easiest dressing ever!ingredients: 4
tablespoons raw local honey 4
tablespoons organic
yellow mustard (organic stone ground works too) mix above ingredients until...
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
* 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
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.
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
2 cups good - quality ketchup 2 cups apple cider vinegar 6
tablespoons dark brown sugar 2
tablespoons ballpark (
yellow)
mustard 2
tablespoons dark molasses 2 teaspoons coarse kosher salt 1 teaspoon crushed red pepper flakes
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
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)
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 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)
If you don't really feel like lazing it out, like me, and you want to create your own Old Bay - style spice mix, do the following: Mix 2
tablespoons celery seed, 1 teaspoon salt, 1/2 tsp dried
yellow mustard seed, 1/2 tsp red pepper, 1/2 tsp black pepper, 2 dried bay leaves, 6 whole cloves, 6 allspice seeds, & 1/8 tsp cardamom seeds in a spice mill.
1/2 cup leftover grilled pork tenderloin; thinly sliced 1 loaf Cuban or Italian bread or rolls 2
tablespoons butter, melted 2 oz ham; thinly sliced
Yellow ballpark
mustard 2 slices Swiss cheese 2 slices Provolone cheese Dill pickle rounds 1/4 cup diced jarred banana peppers
2 1/2 lbs red, purple and
yellow potatoes 1 cup Ranch dressing 1
tablespoon Dijon
mustard 1/4 cup sliced celery 1/4 cup chopped onion 1/4 cup pimentos 2 hard boiled eggs coarsely chopped chives for garnish
1
tablespoon unsalted butter 1/4 cup chopped
yellow onion 1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3
tablespoons light brown sugar 3
tablespoons dark molasses 2
tablespoons prepared
yellow mustard 1
tablespoon fresh lemon juice 1
tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes).
8 ounces elbow macaroni 1
tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1
tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2
tablespoons cornstarch 2
tablespoons lemon juice 1 teaspoon prepared
yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.
1 - 2 tsp salt (to taste) 1/2 cup nutritional yeast 2 tsp
yellow mustard 1
tablespoon tahini 1 - 2
tablespoons lemon juice Bring all ingredients except lemon juice to a boil, cover and turn down to low to simmer for 15 minutes.
1 cup of cashews — soaked in water for at least 3 hours or overnight 1 small white onion or 1/2 a regular one — finely sliced 1 clove of garlic — crushed 2
tablespoons of nutritional yeast The juice of 1/2 lemon 1/4 cup of unsweetened almond milk 1/2 teaspoon of
yellow mustard Salt & pepper About 5 - 8 asparagus spears - chopped into pieces 1 cup of frozen peas
4
tablespoons olive oil 1/4 teaspoon garlic powder 1/8 teaspoon
mustard powder 1/8 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper 1
tablespoon fresh rosemary, chopped 1 teaspoon fresh thyme, chopped 1
yellow onion, chopped 2 cups chicken - free strips (e.g., Lightlife Smart Strips or Beyond Meat strips), chopped into 1 / 2 - inch cubes 5 medium carrots, chopped 1 cup crimini mushrooms, chopped 1 cup celery root or celery, roughly chopped 1/4 cup Italian parsley, roughly chopped 1/2 cup dry red wine 1 cup vegetable stock
1 tbsp coconut oil 2 tsp
mustard seeds 1 tsp cumin seeds 1 white or
yellow onion, diced 3 carrots, peeled and diced 1
tablespoon finely grated or minced fresh ginger, or 1 teaspoon ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g) dried moong dal, toor dal, urad dal, or red lentils 1 tsp ground turmeric 1⁄4 tsp ground cloves 1 tsp salt 1⁄4 tsp freshly ground black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml) water
* 1 medium to large head cauliflower, cut into florets * salt * 2
Tablespoons oil * 1-1/2 teaspoons
yellow or brown
mustard seeds * 1/2 teaspoon ground turmeric * 1/2 teaspoon ground cayenne pepper * 1/4 cup finely chopped red onion * 1/4 cup roughly chopped cilantro
My Vegan Cookbook Ingredients Tomato Topping Mixture1 6oz Can Tomato Paste1
Tablespoon Sugar1 / 2
Tablespoon Apple Cider Vinegar1
Tablespoon Onion Flakes1 Teaspoon Garlic Salt Lentil Loaf 1 Cup Old Fashioned Oats or Gluten Free Oats1 / 2 Block Extra Firm Tofu1 Cup Chopped Onion1 / 2 Cup Chopped Green Pepper1 / 2 Cup Chopped Red Pepper1
Tablespoon Tomato Topping Mixture3
Tablespoons Plain
Yellow Corn Meal3 / 4 Cup Cooked & Drained Lentils1
Tablespoon Balsamic Vinegar1
Tablespoon Soy Sauce2
Tablespoons Olive Oil1 / 4 Teaspoon Thyme1 / 4 Teaspoon Cumin1 Teaspoon Chili Powder1 Teaspoon Dried Parsley1 / 2 Teaspoon Salt1 Teaspoon Sugar1 / 2 Teaspoon Garlic Salt1 / 4 Teaspoon Onion Salt1 / 4 Teaspoon Dried
Mustard
1
tablespoon olive oil 1/2 cup onion, minced 2 garlic cloves, minced 12 ounces portobello mushrooms, finely chopped One 4 - ounce can chopped green chiles, drained 1
tablespoon soy sauce 2/3 cup ketchup 2 teaspoons prepared
yellow mustard 1
tablespoon chili powder 1/2 teaspoon liquid smoke 1/2 teaspoon salt 1/4 teaspoon black pepper 4 toasted burger rolls
Sweet & Tangy
Mustard Sauce 3/4 cup organic yellow mustard 1/4 cup pure maple syrup 1/4 cup raw honey (or more maple) 2 to 4 tablespoons of apple cider vinegar 2 tablespoons organic tomato paste (from a BPA free container) 1 tablespoon vegan worcestershir
Mustard Sauce 3/4 cup organic
yellow mustard 1/4 cup pure maple syrup 1/4 cup raw honey (or more maple) 2 to 4 tablespoons of apple cider vinegar 2 tablespoons organic tomato paste (from a BPA free container) 1 tablespoon vegan worcestershir
mustard 1/4 cup pure maple syrup 1/4 cup raw honey (or more maple) 2 to 4
tablespoons of apple cider vinegar 2
tablespoons organic tomato paste (from a BPA free container) 1
tablespoon vegan worcestershire sauce
1 large
yellow onion, sliced Salt 1
tablespoon canola oil 1 jalapeño or other fresh green chile 1 fresh hot red chile, or another jalapeño 1 teaspoon
mustard seeds 1 teaspoon ground cumin 1 teaspoon coriander seeds 1 teaspoon brown sugar
Ingredients: 4 slices thick - cut bacon 8 ounces lump crab meat 1 teaspoon Old Bay seasoning 1
tablespoon stone ground Dijon
mustard 3
tablespoons nonfat plain Greek yogurt 2
tablespoons chopped fresh basil leaves 2 cups grated Gruyere cheese 8 small corn tortillas tortillas For the Sweet Corn Guacamole: 2 ripe Haas avocados 1/2 lime, juiced 1/2 lemon, juiced Kosher salt 1 ear sweet corn, kernels removed 3
tablespoons minced
yellow onion 6 fresh basil leaves, chopped Fresh ground pepper
1 pound dried Goat's Eye beans (or substitute another bean such as Great Northern, Jacob's Cattle,
Yellow Indian Woman or Yellow Eye) 2 small dried pasilla chiles (or substitute ancho chiles) 2 tablespoons olive or organic canola oil 1 large yellow onion, diced 2 cloves garlic, minced 2 chipotle chiles in adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or substitute 1 cup canned tomatoes, well chopped) 1 tablespoon Dijon mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to
Yellow Indian Woman or
Yellow Eye) 2 small dried pasilla chiles (or substitute ancho chiles) 2 tablespoons olive or organic canola oil 1 large yellow onion, diced 2 cloves garlic, minced 2 chipotle chiles in adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or substitute 1 cup canned tomatoes, well chopped) 1 tablespoon Dijon mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to
Yellow Eye) 2 small dried pasilla chiles (or substitute ancho chiles) 2
tablespoons olive or organic canola oil 1 large
yellow onion, diced 2 cloves garlic, minced 2 chipotle chiles in adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or substitute 1 cup canned tomatoes, well chopped) 1 tablespoon Dijon mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to
yellow onion, diced 2 cloves garlic, minced 2 chipotle chiles in adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or substitute 1 cup canned tomatoes, well chopped) 1
tablespoon Dijon
mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to taste
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2
tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2
tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2
tablespoons apple cider vinegar 1
tablespoon honey 1 1/2 teaspoons
yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6
tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)
1 large
yellow onion 1 2 inch piece fresh ginger 6 garlic cloves 2 whole tomatoes 3 cups water 1 cup dried red lentils 3
tablespoons olive oil 1 teaspoon
mustard seeds 1/2 teaspoon chili powder 1 teaspoon cumin 1 teaspoon salt 1 teaspoon paprika 1 teaspoon turmeric 4
tablespoons chopped parsley or cilantro
Filling: 1 large baking apple, such as Rome Beauty or Cortland 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on 1 small
yellow onion, peeled, root end trimmed but intact 3
tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2
tablespoons whole - grain
mustard 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)
* 2 ripe avocados, cut in half and pits removed * juice of 1/2 lime * 1/2 teaspoon fine sea salt * 1/2 cup chopped cilantro * 1
tablespoon organic, extra virgin coconut oil * 1 teaspoon black
mustard seeds * 1/2 teaspoon fennel seeds * 1/2 teaspoon cumin seeds * 1/2 medium
yellow onion, minced * 2 cloves garlic, minced * 1/2 teaspoon curry powder * 1
tablespoon minced jalapeno chile (or more to taste) * 1 medium tomato, chopped
1/2 cup good - quality mayonnaise (I use Hellman's or Best Foods) 1
tablespoon fresh lemon juice 1
tablespoon drained and rinsed capers, finely chopped 1
tablespoon Worcestershire sauce 1
tablespoon Dijon - style
mustard 1 1/2 teaspoons sweet relish 1 1/2 teaspoons finely minced
yellow onion 1
tablespoon chopped fresh tarragon or 1 teaspoon dried
Brisket Finishing Sauce 2
tablespoons vegetable oil 1 medium
yellow onion, minced 4 medium garlic cloves, minced 1/4 cup Worcestershire sauce 1/4 cup cider vinegar 1/4 cup brown sugar, packed 3
tablespoons coarse - grain
mustard 1 teaspoon celery seed 1/2 teaspoon cracked black pepper 1/2 teaspoon coarse kosher salt 1 cup ketchup
tomato puree 1/3 cup
yellow mustard 3 cups water 1 1/2 cups cider vinegar 1/4 cup dark corn syrup 2
tablespoons lemon juice 2
tablespoons sugar 2
tablespoons packed brown sugar 2
tablespoons chili powder 1
tablespoon dry
mustard 1
tablespoon paprika 2 teaspoons ground red pepper 2 teaspoons onion powder 1 teaspoon salt 1 teaspoon ground black pepper 1/2 teaspoon garlic powder