mall bowl, combine the honey, Dijon mustard, curry powder, salt, and pepper
ondue with Maille(R) Honey Dijon mustard: Slice the leek as thinly
Mix orange juice, lemon juice, Dijon mustard, soy sauce, Worcestershire sauce, and
Combine olive oil, strawberries, red wine vinegar, maple syrup, Dijon mustard, honey, and salt in a blender or food processor; blend until smooth.
rush, paint Maille(R) Honey Dijon mustard over turkey. Place lemon and
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.
Spray a small skillet lightly with olive oil cooking spray and place over medium-low heat. Cook and stir almonds in the skillet until lightly golden brown and fragrant, 2 to 3 minutes. Remove from heat and transfer to a bowl to cool.
Stir cabbage, cranberries, green bell pepper, celery, and chives in a salad bowl. Toss toasted almonds with cabbage mixture. Whisk mayonnaise, honey-Dijon mustard, honey, and poppy seeds together in a small bowl. Stir dressing into slaw until coated. Season with salt and black pepper.
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.
Mix maple syrup and dijon mustard.
Place aluminium foil in a baking sheet, place salmons on top.
Rub sauce (do no use all) on salmon. Bake at 350 degrees.
After 5 minutes open oven and rub more sauce into salmon (this will make it juicy).
Bake for additional 5 minutes or until ready.
All done, enjoy.
nd a little mix of Dijon mustard and low fat mayo.
uree, red currant jelly, and Dijon mustard in a saucepan over medium
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.
small bowl, mix the mustard, honey, mayo and dried onion
Add Sauce ingredients: Olive Oil, Dijon Mustard, Red Wine Vinegar to small
Place salmon fillets in a baking pan.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Combine Dijon mustard and honey in bowl. Spread over the salmon fillets.
Broil in the preheated oven until the mustard begins to blacken, about 6 minutes.
Turn fillets over; coat with the honey-mustard mixture from the bottom of the pan.
Return to the oven. Broil until mustard begins to blacken and fish flakes easily, about 6 minutes more.
Rub exterior of ham with dijon mustard. I prefer using Raye's
arge bowl, whisk together butter, mustard and garlic.
In another
he sauce of the original recipe. You may therefore halve it
Spray large skillet with oil. Heat over medium-high.
Add asparagus spears. Try to get them all flat in the pan. Turn a few times until lightly browned and heated through, but still bright green and crisp tender.
Stir together juice of 1 lemon, Dijon mustard and black pepper to taste (I put a lot). Pour mixture into pan with asparagus and toss. Cook 1 minute until heated.
Serve immediately.
I like to serve this with simple baked chicken breasts or fish.
Mix cabbage, onion, green bell pepper, red bell pepper, carrots, and olives together in a large bowl.
Whisk vinegar, oil, sugar, Dijon mustard, salt, celery seed, and mustard seed together in a saucepan. Bring to a boil; cook and stir until sugar is dissolved, about 1 minute. Pour hot dressing over cabbage mixture and toss gently. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.