31 - 40 of 59 for mustard red wine
1. Rub the ... Pour in the wine, increase the ... Stir in the mustard, broth and ... a platter, spoon the mustard sauce on top and serve hot. 6 servings.
Bone and cut ... walnuts. Then add Mustard Vinaigrette and toss ... amount of pepper. Refrigerate to keep. The Mustard Vinaigrette can be made 3 days ahead.
Combine egg, mustard and vinegar in ... motor off and taste to correct seasoning. Transfer to storage container and refrigerate. 3 cups (approximately).
In a wide ... lemon juice and wine. Bring to a boil. Add the red snapper and boil ... in the dry mustard. Reheat 2 ... or spinach souffle. Serves 6 to 8.
Bring salted water ... tablespoons oil, egg, mustard, dill, vinegar, ... food processor: Slice onion, using firm pressure. Add to salad just before serving.
1. Melt butter ... Add cream and boil until reduced by half (about 5 minutes). 4. Add fish and boil covered about 5 minutes (turn once). 5. Add mustard.
Marinate 4 hours. Puree and strain. Add to this: Heat all ingredients until very thick.
Mix ingredients together and use with salmon steaks or other seafood fillets after cooking. A great marinade for shrimp after cooking. To use with ...
Whisk together all ingredients. Toss in potatoes and steak. Serve with steak and potato salad.
Mix all ingredients thoroughly in electric mixer. Cool. Refrigerate. Very good on hamburgers.
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