CARAWAY COLESLAW WITH CITRUS MAYONNAISE
The combination of caraway and orange keeps this slaw from being anything but run-of-the-mill. I always get requests to bring a big batch to potlucks; proof positive that it's a keeper! I also like to make it a day ahead so the flavors can truly blend. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 11
Steps:
- Place cabbage in a colander over a plate. Sprinkle with sugar and salt; toss to coat. Let stand 1 hour., In a small bowl, whisk the dressing ingredients until blended. Rinse cabbage and drain well; place in a large bowl. Add dressing; toss to coat. Refrigerate, covered, overnight.
Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 366mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CITRUS-MUSTARD ROASTED CHICKEN
Tender roast chicken is an elegant dish that's easy to make. We love the tang of orange and lemon slices and the subtle heat from mustard. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a spice grinder or with a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight., Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 537 calories, Fat 37g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 156mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 44g protein.
CARAWAY AND FENNEL CRUSTED LOIN OF LAMB WITH MUSTARD SAUCE
Steps:
- Preheat oven to 400 degrees F.
- Place the seeds in a coffee grinder and grind to a powder. Place the mixture on a plate. Season the loin with salt and pepper to taste and dredge on all sides with the spice mixture.
- Heat the oil in a medium skillet over high heat until almost smoking. Sear the lamb on all sides until golden brown. Transfer the lamb to the oven and roast for 8 to 10 minutes for medium-rare doneness. Remove and let rest.
- Place the skillet on top of the stove over high heat. Remove all but 2 tablespoons of the fat. Add the shallots and cook until soft. Add the wine and cook until reduced by three-quarters. Add the stock and cook until reduced by half. Whisk in the mustards and season with salt and pepper, to taste. Remove from the heat and stir in the mint.
- Serve with Braised Napa Cabbage with Red Wine Vinegar and Mint and Yukon Gold Mashed Potatoes with Green Garlic Butter.
- Preheat oven to 400 degrees F. Place cabbage in a roasting pan, stir in the vinegar, honey, and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint.
- Place the potatoes in a large saucepan, cover with cold water, and add 2 tablespoons of salt. Bring to a boil and cook until soft. Drain well and place back in the pan over low heat. Add the cream and green garlic butter and mash until smooth. Season with salt and pepper, to taste.
- Place the butter, garlic, and herbs in a food processor and process until smooth. Season with salt and pepper.
CARROTS WITH MUSTARD-BROWN SUGAR GLAZE
Provided by Food Network
Time 55m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Blanch the carrots in boiling, salted water. Drain and shock in ice water. Drain and set aside. In a large skillet, melt the butter and sugar together. Stir in mustard, honey, and carrots. Bring to a simmer and toss to combine. Add chopped thyme, salt, and pepper and serve.
EASY HONEY MUSTARD CARROTS
Wonderful color and flavor make fresh carrots a standout side dish. Trisha Kruse - Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and set aside., In a small saucepan, combine the remaining ingredients. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Pour over carrots; heat through.
Nutrition Facts : Calories 125 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 259mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CUCUMBER VINAIGRETTE WITH MUSTARD AND CARAWAY SEEDS
This dressing is delicious on potato, fish or shellfish salads as well as those made of chopped pork.
Provided by Molly O'Neill
Categories condiments, salads and dressings
Time 5m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- Whisk the cucumber juice, yogurt and mustard together in a medium bowl. Whisk in the caraway seeds, scallions, salt and pepper. Taste and adjust seasoning if needed.
Nutrition Facts : @context http, Calories 24, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 153 milligrams, Sugar 2 grams, TransFat 0 grams
CITRUS MUSTARD SAUCE
Make and share this Citrus Mustard Sauce recipe from Food.com.
Provided by Karen From Colorado
Categories Sauces
Time 7m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a small saucepan over low heat; cook 3-5 minutes, or until warmed.
- Serve sauce in individual bowls for dipping either warm or chilled.
Nutrition Facts : Calories 122.2, Fat 9.8, SaturatedFat 1.4, Sodium 389.9, Carbohydrate 6.8, Fiber 2, Sugar 1.1, Protein 3.8
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