ermouth, chicken broth, Dijon mustard, and stone ground mustard.
Return chicken to the
o package directions.
Add stone ground mustard and stir thoroughly.
Serve
ream, mayonnaise, white wine vinegar, stone ground mustard, sugar, salt and pepper. Cover
Put the pork in a large crock pot and top with onion, potatoes and green beans.
Mix seasonings (not mustard) in water and pour over the top.
Cover and cook on LOW heat 6 to 8 hours or HIGH 3 to 4 hours.
Drain and serve with stone ground mustard, if desired.
. Combine honey, stone ground mustard, 1 tablespoon Dijon mustard and jalapeno in small
alt, and 1/2 teaspoon ground black pepper. Cook for 10
Grill sausages until done. Prepare Idahoan Buttery Homestyle Mashed Potato Cup according to package directions and stir in stone ground mustard. Place sausage on bun and spread potato mixture on top. Add toppings to your taste. Top with honey mustard dressing.
Have fun with your hot dogs!
Grill hot dogs until done. Prepare Idahoan Buttery Homestyle Mashed Potato Cup according to package directions and stir in stone ground mustard. Place not dog on bun and spread potato mixture on top. Add toppings to your taste. No ketchup needed!
Preheat oven to 350 degrees F.
Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
Coat each crostini with Dietz & Watson Stone Ground Mustard.
Place 2 strips of roast port and 1 slice of Swiss cheese on top of crostini and top with a few slices of dill pickles. Season with salt and pepper.
Rub both sides of chops with mustard.
Sprinkle with salt and pepper.
Cover with wine and marinate for at least 2 hours or up to 8 in refrigerator, turning occasionally.
Rub again with mustard just before broiling or pan-frying to desired doneness, about 5 minutes per side.
Note: these can also be cooked on the grill.
br>Meanwhile, whisk together preserves, mustard, vinegar, salt, pepper, garlic and
f teaspoon, spread 1 tablespoon mustard evenly over tops of biscuits
pproximately 1/4 teaspoons stone ground (or spicy) mustard. (Or mustard of your choice
Arrange salmon fillets in baking pan, drizzle with combined butter and oil.
Top with lemon slices.
Bake in 400 degree Fahrenheit oven 15 minutes or until flesh is no longer translucent.
Mustard Sauce:
Lightly saute shallots in butter; add wine and reduce until nearly evaporated.
Add cream; cook and stir until thickened.
Add mustard, chives, and parsley.
Season to taste with salt.
To Serve:
Ladle serving of sauce on serving plate; arrange lemon topped salmon on sauce.
Garnish with pear tomatoes and parsley sprigs.
nd rough texture).
Apply mustard rub to both sides of
Combine cabbage, carrots, and celery in a large bowl. Whisk vinegar sugar, salt, and pepper together in a small bowl; pour over cabbage and stir until well coated. Refrigerate cabbage mixture for 15 minutes.
Mix mayonnaise, horseradish, and mustard together in a bowl; stir into cabbage mixture. Add parsley, celery seed, onion powder, and mustard; mix well. Refrigerate until chilled, at least 30 minutes.
he half-and-half and mustard; pour over the chicken.
uices. For the mustard, I use Denison mustard but any with the
Prepare Wine Mustard Sauce by lightly sauteing shallots
Slice chicken breasts.
Combine honey, lime juice and mustard. (I use a combination of Kosciusko and a stone-ground mustard.) Place chicken in a baking dish.
Pour marinade over chicken, turning to coat.
Let stand for 15 to 20 minutes, turning once.