"Thyme and Thyme Again" Dressing / Broiled Open-Faced Crab-Meat Sandwiches / Caesar Salad (Warner) / CHEDDAR HARVEST FONDUE / CHICKEN AVACADO RICE SALAD / CHICKEN/AVACADO RICE SALAD (PJXG05A) / Deviled Eggs with Bacon / Deviled Potato Skins / Dijon Mustard Potato Salad / Double Deviled Eggs / Double-Mustard-Coated Chicken / Idaho Potato Ham-Cheese Salad Supreme / MUSTARD HORSERADISH BUTTER FOR FISH / Orange Broccoli & Peppers / Quick Potato Salad for One / RICE & CHEESE CASSEROLE / Sizzling Mushroom Sauce / Sliced Egg Sandwich / WARM ASPARAGUS WITH TARRAGON VINAIGRETTE / WILD RICE AND ARTICHOKE SALAD / Wild Rice/quinoa Salad / Willie's Crabcakes / Wilted Spinach Salad with Warm Apple Cider And Bacon Dressing / More about Dijon-style mustard from Google Blogsearch:
|
Salmon Recipes » Blog Archive » Baked Salmon Fillets Dijon
4 (4 ounce) fillets salmon * 3 tablespoons prepared Dijon-style mustard * salt and pepper to taste * 1/4 cup Italian-style dry bread crumbs * 1/4 cup butter, melted. DIRECTIONS: 1. Preheat oven to 400 degrees F (200 degrees C). ...
|
|
It's summer! Bring on the mustard - Judy Walker
When making salad dressings, I turn to Dijon-style mustard, which is creamy, smooth and mildly hot, but not biting. The tartness comes from white wine and vinegar, and it probably is the most versatile mustard. For lamb, I mix Dijon ...
|
|
Preppy Pink Crocodile: Here Fishy, Fishy, Fishy....
In a shallow dish, combine the egg, Dijon-style mustard, milk and pepper, beating with fork until smooth. Place flour in another shallow dish. Place coarsely crushed pretzels in a third shallow dish. * Coat each fish fillet with flour. ...
|
|