Any recipes using mustard?
March 22, 2010 by
Filed under Mustard Recipes
Lately, I’ve been drawn to recipes with mustard… Curry mustard glazed meatballs, chicken with mustard gravy, Lemon mustard veal chops, etc. So give me your best mustard recipe!! Any mustard will do…yellow, honey, dijon, etc. Thanks a bunch! Can’t wait to see them all.
Additions: OMG you guys!! YUM!! I can’t wait to try them all!!!
Two great mustard recipes, from smitten kitchen:
http://smittenkitchen.com/2008/07/garlic-mustard-glazed-skewers/
Yumm. I love these things. They make me swoon.
http://smittenkitchen.com/2008/11/mustard-roasted-potatoes/
If you have whole mustard seeds, try these immediately!
Hope you enjoy!
Pork Chops
Brown Spicy Mustard
Flour
Oil
1 can of Cream of Mushroom Soup
Smear brown spicy mustard on both sides of the pork chops, flour both sides, then brown in the oil in a skillet. Brown both sides until golden. Then transfer to a baking dish, cover with the can of cream of mushroom sauce and bake at 350 degrees for 25-35 minutes.
mustard powder is used for deviled eggs…
hard boil the eggs, cut them in half
take the yokes, mustard powder, & mayo mix them up and stuff the egg whites, top with paprika
simple & taste wonderful!
Here ya go:
http://www.frenchs.ca/en/browse-recipes.shtml
http://www.ilhawaii.net/~danrubio/mustard/recipes.html
Mustard recipes, Sauces, etc:
Benihana Mustard Sauce
Brown Sugar Mustard
Cajun Seasoning
Clorinda’s BBQ Sauce
Cooked_Salad_Dressing
Cheese Sauce
Chinese Mustard Sauce
Deli Mustard
Dijon-Style Mustard
Dijon Mustard Vinagrette
English Mustard
English Pub Mustard
French Dressings (3)
Frying Pan Mustard
Homemade Mustard
Honey Mustard (2)
Horseradish Mustard
Hot Cajun Mustard
Hot Crab Dip
Huang’s Dressing
Jalapeno Mustard
Mayonnaise (2)
Mustard Salad Dressing
Orange Honey Mustard
Russian Mustard
Scottish Mustard
Shrimp Scampi Sauce
Spicy Mustard
Strawberry Mustard
Swedish Mustard
Sweet & Hot Mustard
Traditional Hot English Mustard
Virgil Mustard
Zesty Mustard
Zesty Salad Dressing
Main Dishes
Anything Curry
Breaded Chicken Fingers
Broiled Blackwater Bass
Chicken Stroganoff – Light
Company Tuna Bake
Deviled Swiss Steak
Quick Fish w/ Asparagus
Goanese Curried Fish
Grilled Swordfish w/ herbs
Ham & Asparagus Au Gratin
Koorma Vegetable Curry
Maurice’s Spicy Chicken
Mustard Baked Spare Ribs
Pepper Casserole w/ mustard
Rabbit Catalan Recipe
Scotch Eggs
Shepherd’s Pie
Sunshine Chicken
Sweet Pepper Cream Shrimp
Vegetable Curry w/ Banana
Side Dishes
Cocktail Franks
Deviled Crab
Deviled Eggs
Macaroni and Cheese
Mexican Potato Puffs
Mustard Beans with Peppers
Ontario Cheddar Cheese Soup
Parsley Potato Salad
Romanian_Jewish_Beef_Sausage
Root Beer Baked Beans
Spinach Salad w/Vinaigrette
Swiss Cheese Salad
Swiss Weisswurst
Tangy Baked Beans
Vegetarian BBQ Beans
Zucchini Crab Cakes
Others
Cheezy Cornbread
Chocolate Spice Cookies
Lonus Mango Chutney
Mustard Pickles
Spread chicken breasts w/ mustard for chicken cordon bleu. You could use mustard in place of mayo in potato salad.
Broiled Salmon with Herb Mustard Glaze
6 servings.
Ingredients
•2 garlic cloves
•3/4 teaspoon finely chopped fresh rosemary leaves
•3/4 teaspoon finely chopped fresh thyme leaves
•1 tablespoon dry white wine
•1 tablespoon extra-virgin olive oil
•2 tablespoons Dijon mustard
•2 tablespoons whole-grain mustard
•Nonstick olive oil cooking spray
•6 (6 to 8-ounce) salmon fillets
•Salt and freshly ground black pepper
•6 lemon wedges
Directions
In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
Transfer the fillets to plates and serve with lemon wedges.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Crockpot Mustard Roast
This recipe was nominated for the best mustard crockpot roast of Rhode Island back in 1995.
Ingredients:
2 1/2 lb beef boneless chuck roast
1/2 tsp salt
1/4 tsp pepper
1 Tbs olive oil
4 onions, sliced
1 cup beef broth
1/2 cup beer or apple juice
1 Tbs brown sugar, packed
1 Tbs cider vinegar
2 Tbs dijon mustard
Method:
Cook beef in oiled skillet 5 minutes, turning once, until brown. Season with salt and pepper; remove from skillet.
Reduce heat to medium. Add oil to skillet. Cook onions in oil 12 to 14 minutes, stirring frequently, until brown. Stir in broth, beer, brown sugar, vinegar and mustard. Spoon half of the onion mixture in 4-5 quart crock pot. Place beef roast on onions. Spoon remaining onion mixture on beef. Cover and cook on low heat setting 8 to 9 hours or until meat is tender.
Ingredients
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper
2 pound fillet salmon, skin on
2 tablespoons canola oil
1 bunch watercress, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar
2 tablespoons extra-virgin olive oil
Directions
Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.
Heat the grill to high.
Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.
While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.