In a large frying pan over high heat sear chops on both sides. Remove from pan and allow to cool.
Melt butter in frying pan add garlic,parsley,rosemary and breadcrumbs and toss gently to mix. remove from heat.
Brush chops with dijon mustard.
Press each chop into breadcrumbs to coat.
Bake a 350 for 20 -30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.
Combine olive oil, strawberries, red wine vinegar, maple syrup, Dijon mustard, honey, and salt in a blender or food processor; blend until smooth.
In a small bowl, whisk together the water, orange juice, olive oil, honey, Dijon mustard, and black pepper.
In large bowl, add the pear slices and 2 tablespoons of the vinaigrette and toss to coat.
Add remaining dressing, spinach and onion and toss to coat.
edium heat until crisp. Remove with a slotted spoon, reserving bacon
BLACKBERRY MUSTARD SAUCE.
Position knife blade
For the honey-mustard glaze:.
In a small
Greast 12\" tart pan with removable bottom.
Preheat oven
arge bowl, combine chopped tuna with garlic, mustard, cayenne, salt and pepper
Slather the roast with the roast beef slather (recipe on Recipezaar), let rest
n oven tray and spread with Dijon Mustard to taste.
Pile the
0 minutes, then flatten each with a rolling pin and place
amb lightly on both sides with Dijon mustard, rosemary and salt and pepper
small saucepan heat water, Dijon mustard, and butter to 120-130
killet over med heat, place mustard seed, fennel, coriander, cumin,
arlic, rosemary, thyme, wine, oil, Dijon mustard, and one tablespoon of whole
op jar, combine oil, vinegar, mustard, and oregano. Cover and shake
nd pecans into the skillet with asparagus, and let simmer until
arge bowl, mix together mayonnaise, Dijon mustard, lemon zest, Old Bay, parsley
Mustard---heat the oil in a