teaks on a rack coated with vegetable spray and place rack
b>mustard, whole-grain mustard, carrot, lime juice, green onions, potato, cilantro, soy sauce
Mix ingredients for Mustard Sauce until well blended, and refrigerate
Dip steaks in milk.
Remove and dredge on both sides in flour seasoned with salt and pepper.
Shake off excess.
Heat oil in heavy skillet until quite hot.
Add steaks and cook on one side until nicely browned, about 5 minutes.
Turn and continue cooking, basting often with the hot oil about 5 minutes.
Serve with mustard sauce.
Pour hot mustard sauce onto center of hot serving dish.
Arrange steaks over sauce and dot center of each with teaspoon of chopped dill or parsley.
Yields 4 servings.
Combine first 3 ingredients in an 11 x 7 x 1 1/2-inch baking dish.
Add tenderloins.
Cover and refrigerate 2 hours, turning occasionally.
Remove from marinade and throw away marinade.
Place on rack in a shallow roasting pan.
Bake at 325\u00b0 for 45 to 50 minutes.
Serve with mustard sauce.
Heat oil (3 to 4 inches) in deep fat fryer to 375\u00b0.
Mix baking mix, cheese, onions, clams, reserved clam liquid, the egg and Worcestershire sauce just until blended.
Drop by rounded teaspoonfuls into hot oil.
Fry until golden brown on all sides, 1 1/2 to 2 minutes; drain on paper towels.
Serve with Mustard Sauce.
Makes about 3 dozen appetizers.
side.
To make the Mustard Sauce: Stir together all ingredients in
Add onion, vinegar, sugar, cloves, mustard seeds, peppercorns and bay leaves
lastic bag.
Combine vinegar with next 6 ingredients, and pour
Melt the butter in a small saucepan. Add the flour and cook, stirring, for 1 min. Gradually stir in the milk and cook, stirring, until the sauce boils and thickens. Stir in the mustard. Season to taste.
Serve the warm corned beef with mustard sauce, boiled potatoes and runner beans.
ake the mop sauce.
Mop sauce: combine the vinegar, mustard, salt, and
ine a large baking pan with tin foil and spray it
rush with about 1 tablespoon butter.
Repeat layering.
Spread mustard
b>mustard sauce: In a small/medium saucepan, melt the butter and mix with
Combine the ingredients for the mustard sauce in a small bowl and
he mustard sauce: Crack 1 egg into a small saucepan. With the heat
aute mushrooms in a skillet with 1 tablespoon of olive oil
pareribs.
Creole Mustard:
Combine horseradish, yellow mustard and white wine
Rub the fish all over with the sugar salt mixture. Add
Dry chops and cover with the flour, salt and pepper.
Brown in hot butter on both sides, about 20 minutes.
Add wine and lemon juice and simmer for about 45 or 50 minutes, or until tender. Remove to warm serving platter.
Make mustard sauce. Stir flour into drippings in skillet until smooth.
Stir in cream, mustard and cayenne.
Boil, stirring 1 minute.
Serve chops with sauce.