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Preheat oven to 350 F. Rinse chicken breasts in cold water; pat dry with paper towel. Arrange in a small, shallow baking dish in a single layer. Combine yogurt, preserves, and mustard in a separate bowl. Spread mixture over the chicken breasts. Bake uncovered for 45 minutes. Tender and tasty chicken will surprise the most skeptical. PS, You can try other Raye's Mustards to surprise yourself again!!
Thanks to Carol A. Hurlbrink, Pennsylvania for the submission!
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Thanks to Richard (Dick) Zieg, Bed & Breakfast Owner for the submission!
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Shell and de-vein shrimp, leave last segment of tail in place. Mix half & half with mustard, cumin and curry powder. Heat oil in skillet, add shrimp and cook 2-3 min. until shrimp turns pink, add half & half mixture and bring to boil, reduce heat and simmer 1-2 min. until liquid thickens slightly. Remove shrimp to serving plate. Cook sauce until liquid reduces by half, pour over shrimp. Garnish with fresh parsley. Great served with rice and salad. Serves two.
Thanks to Jeannie K. Alwine, Chelmsford, MA for the submission!
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Cook all ingredients in your crock pot until fresh veggies are done. (Time will vary with individual appliances.) Garnish with crushed tortilla, grated cheddar cheese, and/or sour cream. Easy, pretty, tasty, and “good for you,” too!
Thanks to Paula Zenker, Minnesota for the submission!
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Puree all ingredients. That's it!
Thanks to Kathryn Booth, Dream Deer Farms, Canaseraga, NY for the submission!
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Light and set gas grill to medium heat or light charcoal grill and wait till the coals are burning white. Grill bratwurst over medium heat until golden brown and cooked through, turning occasionally. NO FORKS use tongs to prevent piercing the sausage skin and to prevent flare-ups, about 10 minutes. Meanwhile in a large saucepan over medium heat combine onions, pepper and beer, bring to a boil. When the onions and peppers are softened, about 7 to 10 minutes. Take off heat and blend in 3 tablespoons of Raye's Sweet & Spicy mustard. Place grilled brats into the mixture, cover and steep for about 10 minutes.
To assemble sandwiches, spread insides of the rolls with Raye's Sweet & Spicy mustard; drain sausage and beer mixture. Mound onion and pepper mixture the length of the bottom of roll, place two brats end to end on onions and place 1 slice of cheese on each brat. Cover with roll top. Cut sandwiches in half at an angle between the 2 brats. Serving Suggestions: Enjoy with creamy potato salad, chilled, crisp dill pickle and the beverage of your choice. Serves 6 to 8.
Thanks to Jim Belling, Wisconsin for the submission!
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Place eggs carefully in a large pot with cold tap water just to cover. If eggs are straight out of the refrigerator, let eggs sit in water for a few minutes so they will equalize to room temperature. Add a tablespoon of salt and a tablespoon of cooking oil to the water to keep it from foaming and bring eggs to a rolling boil over high heat. Reduce heat to medium high and boil eggs uncovered for 10 minutes. Remove the pot from the heat, pour off the hot water and cool eggs with cold tap water. After eggs have cooled, crack the eggs and peel under cold tap water, set aside on paper towels to dry. While the eggs are boiling, mince onions and ham very finely; a food processor works well for this, especially if filling is to be piped in. In a large bowl, combine onions, ham, mustard, mayonnaise, relish, chipotle pepper, black pepper and salt. Slice eggs in half lengthwise using a cheese wire or very sharp knife. Carefully remove the yolk: set whites aside on waxed paper and process yolks in a food processor or mash yolks well with a fork. Add yolks to ham mix and blend in using a rubber spatula till yolks are thoroughly mixed and no yellow color remains.
Place egg mixture into pastry bag with 1/4 inch opening straight or fluted nozzle. Pipe filling generously into whites, keeping mix back slightly from edge of egg white. When the eggs are finished, sprinkle with a little extra chipotle pepper, cover with plastic wrap and refrigerate before serving. Yield: 36 deviled eggs, Prep. Time approximately 45 minutes. This should be enough for about 12 guests but don't be surprised if some consume 6 or more each!
Thanks to Richard & Candace Womack, Texas for the submission!
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Sauté bacon in skillet until just starting to crisp. Drain on paper towels. Remove all but a thin layer of bacon grease from skillet. Heat mustard and honey in small pan. Stir to combine. Cover to keep warm. Squeeze a liberal amount of fresh lemon juice over scallops. Sear scallops in hot skillet over high heat until golden brown on one side. Turn scallops over and cook for a minute more, then turn off heat. Line scallops up in skillet three to a row and weave bacon between them. Brush with honey mustard mixture. Using large spatula, transfer each scallop and honey “assembly” to one of four warmed plates. Drizzle with remaining sauce and serve. Serves four as an appetizer.
Thanks to Terri of Piñon Bistro Restaurant, AZ for the recipe submission!
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1/2 C Panko, Japanese style bread crumbs Saute red pepper and onions in olive oil until slightly brown and onions are translucent. Set aside to cool. Put crabmeat in a large mixing bowl and set aside. In small bowl combine mayonnaise, sour cream, lemon juice and lemon zest, mustard, Old Bay Seasoning, Worcestershire sauce and Tabasco. Mix well. Add red pepper and onions and mix together. Sprinkle the bread crumbs over the crabmeat and pour the mayonnaise mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat. Form the mixture into mounded rounds about 3 inches in diameter and 1 inch thick. Do not pack the batter too firmly. The cakes should be as loose as possible, yet still hold their shape. Saute in olive oil, butter, or a combination of both until browned on both sides, turning only once. Serve hot with Raye’s Lemon Pepper Mustard. This recipe makes eight to nine cakes.
Thanks to Sue Wilmot, Maine for the submission!
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Beat the egg yolks in a small bowl. Mix the cornstarch with the cold cream and scald together. Very slowly add the scalded cream mixture to the egg yolks. Cook this mixture in the double boiler (or in a small pan in a larger one, over water) until it coats a spoon well. Add the cheese and mustard.
Mix well and pour into two custard cups. Set the custard cups in a pan of water and bake at 325° for about an hour. Remove and chill for several hours or overnight. The custard will not hold its shape when unmolded, therefore it is best to serve it right in the custard cup and surround it with crackers or vegetables.
Thanks to Jim Mueller, New Jersey & Maine for the recipe submission!
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