ombine butter, flour, 2 tablespoons French mustard, dry mustard, cracked pepper, brown sugar
eat and stir in the mustard and chopped herbs.
Whisk
Preheat oven to 375.
rinse chicken and pat dry. combine mustard, garlic, marjoram and maple syrup in a small bowl. spread about 1 1/2 tbsp mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a crust. arrange chicken in a glass baking dish. bake for 45 - 50 minutes or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.
Preheat oven to 375\u00b0.
Grease tart pan or pie pan and put in crust.
Spread bottom of crust with mustard, sprinkle with half the cheese, cover with tomato slices.
Sprinkle on the rest of the cheese.
Sprinkle with herbs and drizzle on olive oil.
Bake at 375\u00b0 for about 30 minutes.
Serve warm or at room temperature.
Mix the mustard powder with half the salt,
nd pat dry.
Combine mustard, garlic, marjoram and maple syrup
f the steak with the mustard, then press 1/2 of
Beat together eggs, milk and French mustard.
Layer in casserole croutons, turkey and grated cheese.
Pour batter over completed layers.
Cook for 45 minutes at 350\u00b0.
Heat olive oil in frying pan.
Saute onion for 2 minutes.
Add garlic and cook 1 minute.
Add eggplant and capsicum and cook 5 minutes.
Add zucchini, tomatoes, vinegar and stock.
Season, reduce heat to slow simmer and cover.
Cook 15-20 minutes.
Just before serving stir through mustard (as much as you like) and chopped parsley and additional seasoning if desired.
Mix first three ingredients.
Add blueberry pie filling, nuts and drained, crushed pineapple.
Put in 9 x 13-inch dish.
When jello is hard, spread with topping.
Mix Miracle Whip, sugar, French mustard and thin with the pineapple juice.
Grind peppers, green tomatoes and onions.
Drain.
Make paste of sugar, flour, celery seed, salt and vinegar.
Add to first mixture in a large pan.
Bring to a boil.
Add 1 quart of salad dressing and 1 cup French mustard.
Seal hot.
Blend the flour into the butter in a bowl that will sit over a pan of hot water.
Add the heavy cream, egg yolks, finely chopped tarragon, parsley and chives, finely grated lemon zest and French mustard.
Stir over simmering water until the sauce thickens, but don't let it boil.
Season with salt, pepper and a squeeze of lemon juice.
In a bowl, combine vinegar, salt and pepper.
Add garlic and mustard.
Finally, add oil and whisk until well blended.
If desired, you may add 1 finely chopped cooked egg to dressing.
Preheat over to hot. Combine mustard's, juice, oil, garlic, peper, rosemary, zucchini,.
and capsicum in a large bowl, add chicken.
Cover and stand 10 minutes.
Remove chicken, reserve marinade and vegetables.
Place chicken on oil covered rack in a baking dish and bake uncovered in hot oven 15 minutes.
Place marinade and vegetables in saucepan cook until tender.
Serve chicken and vegetables garnished with parsley.
cup oil, onion and mustard in a small, heavy saucepan
ach steak with 1 teaspoon mustard. Pour coffee or stock into
Preheat the oven to 400\u00b0F. Spread the potatoes onto a baking sheet lined with baking parchment. Sprinkle with 1 tsp salt, some pepper and the paprika. Drizzle with 1 tbsp oil (or spray with oil). Bake for about 30 mins or until golden.
To make the dip, place the milk, mustard and lemon juice into a blender. Pulse to combine. Then, with lid on but top removed, slowly pour in a thin stream of oil until the dip is emulsified and creamy. Season with salt and pepper. Serve the mustard dip on the side with the french fries.
pread about 1 teaspoon of mustard on each. This may be
o medium-low.
Add mustard seed, celery seed, and salt
he Sandwiches --.
Brush Dijon mustard evenly on one side of