rm).
Combine salt & dry mustard in a small bowl and
small bowl, mix the mustard, honey, mayo and dried onion
o taste.
Serve with deli mustard, sliced red onion, and tomato
he ketchup, salt, vinegar, sugar, mustard, and chili powder; mix well
ntil golden brown.
Honey Mustard instructions:
Combine all ingredients
Melt butter and mix in mustard, sauce and onion.
Cut
Combine cream cheese, mustard and honey in Small Batter
nd already cooked (from the deli, etc), skip this.
Cook
Cut bread in half; carefully hollow out bottom and top of loaf, leaving 3/4\" shell (discard removed bread or save for another use).
In a small bowl, combine the mayo, horseradish, and mustard.
Spread butter on cut sides of bread.
In the shell layer ham, 1/3 of the mayo mixture, Monterey Jack cheese, turkey, 1/3 mayo mixture, cheddar cheese, roast beef, remaining mayo mixture, tomato, pickle, onion and lettuce. Replace top.
Wrap tightly in plastic wrap; cover and refrigerate for at least 1 hour.
Heat up olive oil over medium heat in medium/large pan.
Cut chicken breasts in half to make 4 thin slices of chicken breasts.
Season chicken with lemon pepper seasoning.
Cook for approximately 5 minutes on each side or until cooked through.
Meanwhile spread mayo on each side of the deli rolls. Toast deli rolls on skillet for about a minute.
To make secret sauce, combine ketchup and ranch in small bowl. Add mustard to taste.
Place chicken on bread followed by lettuce and tomato. Top off with secret sauce! ENJOY! :D:D:D.
Preheat oven to 350 \u00b0F (180\u00b0C). Line a baking sheet with parchment paper.
Lay out pastry dough flat, and cut into half.
Spread mustard on the dough. Layer the 3 different types of cold cuts, one type on top of the other.
Roll the dough. Brush the roll with egg lightly beaten with chili powder. Sprinkle with one or all of the following sesame seeds, poppy seeds, fried onion, sea salt & garlic powder if desired.
Bake at 350 \u00b0F (180\u00b0C) for 45 minutes, or until browned.
ach breast:
Spread Dijon mustard on one side (the side
inutes. Add the caraway seeds, mustard, vinegar and cook, stirring, for
chmaltz as directed in the recipe. Rinse the livers and pat
To make the charcuterie tray: Arrange your selected meats and cheeses on a wood cutting board or solid surface.
To make the Honey Mustard Sauce: Combine the deli style mustard, honey, chopped parsley, and a pinch of salt in a bowl. Enjoy!
n stock, milk and spicy mustard, and bring up to a
ings, mozzarella, basil leaves, the deli meats, and sliced olives. (NOTE
ith a side of deli or regular mustard.
2 cans of
est with real caraway-seeded deli rye, or TJ's or
To make the mustard sauce: Bring the cream to