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mustard Archives - EvernewRecipes.com
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Chicken nuggets with honey mustard Recipe

Chicken nuggets Ingredients:

  • 8 oz. chicken breast halves, skinned, boned and cut into bite sized pieces
    Chicken nuggets with honey mustard
    Chicken nuggets with honey mustard
  • 1 tbsp. olive oil
  • 1 clove garlic, minced
  • 3/4 c. bread crumbs, finely ground
  • 1/4 tsp. each garlic and onion powder
  • 1/8 tsp. ground pepper
  • 1/8 tsp. cayenne pepper
  • 1 egg mixed with 1/2 tsp chicken bouillon

For Sauce:

  • 1 tbsp. Dijon mustard
  • 1 1/2 tsp. honey

How to  make Chicken nuggets with honey mustard

  • Preheat oven to 475 degrees.
  • Beat egg and mix with chicken bouillon.
  • Combine chicken, olive oil, garlic and ground pepper. Marinate 30 minutes.
  • Combine bread crumbs and seasonings in shallow dish. Dip chicken in egg and rol in breadcrumb mixture; place on large cookie sheet. Spray with olive oil.
  • Bake 15 minutes.
  • Meanwhile, combine honey with mustard.
  • Chicken nuggets is ready to serve, dip nuggets into sauce.

Honey Mustard Steak Sauce Recipe

Honey Mustard Steak Sauce Ingredients

  • Honey Mustard Steak Sauce Recipe
    Honey Mustard Steak Sauce Recipe

    1/2 cup prepared brown mustard

  • 2 tablespoons apple juice
  • 1 teaspoon ground cinnamon
  • 1 tablespoon honey
  • 1 1/2 pounds top sirloin, lean

How to make Honey Mustard Steak Sauce

  • Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, set to medium heat.
  • In a small bowl, combine the mustard, apple juice, cinnamon and honey. Brush one side of the steak with the sauce. Grill and turn, adding more sauce.
  • Grill to desired doneness: 14 minutes for rare (140 degrees F or 60 degrees C), 20 minutes for medium (160 degrees F or 70 degrees C), or 26 minutes for well done (170 degrees F or 75 degrees C) and serve.
  • Honey Mustard Steak Sauce is ready to serve.

Prep Time:15 Min
Cook Time:30 Min
Ready In:45 Min

Honey Mustard Gammon Wedges Recipe

Honey Mustard Gammon Wedges Ingredients

  • Honey Mustard Gammon Wedges
    Honey Mustard Gammon Wedges

    2-3 medium potatoes e.g. Maris Piper

  • 1 tbsp oil
  • 1 tbsp honey
  • 1 tbsp wholegrain mustard
  • 2 x 175g gammon steaks
  • 2 medium eggs

How to make Honey Mustard Gammon Wedges

  • Preheat the oven to 200°C, Gas mark 6.
  • Cut the unpeeled potatoes into wedges and place in a medium sandwich bag with the oil and seasoning. Shake well to coat. Transfer to a non-stick baking tray and bake for 30-35 mins until golden.
  • Meanwhile, mix the honey and mustard together and spread over the gammon steaks. Place under the grill, preheated to a medium heat, and cook for 7-8 mins, turning once.
  • For the perfect poached egg, add the eggs, gently, to a pan of boiling water, reduce the heat to a simmer and poach for 2-3 mins or slightly longer for a firmer result.
  • Top the gammon steak with the egg and place the wedges to the side.
  • Serve with peas.
  • Honey Mustard Gammon Wedges Recipe is ready to serve.

Shrimp with Shallots and Mustard Recipe

Shrimp with Shallots and Mustard Ingredients

  • Shrimp with Shallots and Mustard
    Shrimp with Shallots and Mustard

    10 medium uncooked shrimp

  • Salt and freshly ground black pepper
  • ¼ cup olive oil
  • 2 medium shallots, minced
  • 1 bunch fresh tarragon, minced
  • ½ cup Chardonnay
  • ½ cup heavy cream
  • ½ pound butter, diced into small pieces
  • 2 tablespoons Dijon mustard
  • 1 tablespoons minced chives

How to make Shrimp with Shallots and Mustard

  • Lightly season shrimp with salt and pepper.
  • Heat oil in a large skillet over high heat. Add shrimp and cook 8 minutes, stirring; remove from skillet and set aside.
  • Add shallot and tarragon to skillet and cook 3 minutes. Add Chardonnay and heavy cream; cook for another minute.
  • Add butter and Dijon to skillet, stirring to incorporate. Cook for 1 to 2 minutes, until well combined.
  • Pour sauce over reserved shrimp and serve garnished with chives.
  • Shrimp with Shallots and Mustard Recipe is ready to serve.

Kaalan (Kerala Style) Karhi Recipe

Kaalan Karhi Ingredients

Kaalan (Kerala Style) Karhi Recipe

  • 1 large cucumber skinned and seeded and cut into large cubes
  • (substitute with plantain/yam/mango/pineapple)
  • 3 small Thai green chilies slit
  • 1/4 tsp red chilli powder
  • 1/4 tspturmeric powder
  • salt to taste
  • 3 cups yogurt stirred well
  • To Grind
  • 3/4 cup grated coconut (fresh/frozen available in Indian grocery stores)
  • 1/4 tsp cumin seeds
  • For Seasoning
  • 1 tbsp oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 3 whole dry red chilies
  • a few curry leaves

How to make Kaalan (Kerala Style) Karhi Recipe

  • Grind the coconut and cumin seeds with just enough water to make a really smooth paste.
  • Cook the vegetables with the green chilies, red chili and turmeric powders, salt and a cup of water in a large saucepan till the vegetables are tender.
  • Add the ground coconut paste to the saucepan and bring to a boil. Reduce the heat and cook for two minutes. Stir in the yogurt and mix well. Cook on low heat till the liquid is heated through, but do not let it boil otherwise the yogurt will curdle. Remove from the heat.
  • In a frying pan, heat the oil and add the mustard seeds. When these start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown. Pour this over the curry and mix well.
  • This karhi keeps well in the refrigerator for couple of days. Do not reheat, just bring it back to room temperature before serving with warm rice.

Gujrati Karhi Recipe

Ingredients for Gujrati Karhi

  • 2 tablespoons gram flour
  • 2 teacups fresh curds
  • 1 teaspoon chilli-ginger paste
  • 2 curry leaves
  • 2 tablespoons
  • sugar (approx.)
  • 2 tablespoons chopped coriander
  • salt to taste
  • For the tempering
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • a pinch asafoetida
  • 1 red chilli broken into pieces
  • 2 teaspoons ghee

How to make Gujrati Karhi

  • Mix the gram flour, curds and 3 teacups of water. Beat.
  • Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.
  • Boil whilst stirring for a while.
  • Prepare the tempering by heating the ghee
  • and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli.
  • Add the tempering to the kadhi and boil for a few minutes.
  • Sprinkle coriander on top and serve hot.

Hunter Beef Burger With Mustard Sauce Recipe

For the chips
  • Hunter Beef Burger With Mustard Sauce picture
    Hunter Beef Burger With Mustard Sauce

    ½ sweet potato, sliced lengthways into wedges

  • 1 tbsp olive oil

  • salt and freshly ground black pepper

For the burger
  • 200g/7oz fillet steak

  • 55g/2oz breadcrumbs

  • 1 free-range egg, lightly beaten

  • salt and freshly ground black pepper

  • 1 tbsp plain flour

  • 1 tbsp olive oil

  • 1 burger bun or thick slice of baguette, split

For the sauce
  • 30g/1oz butter

  • 3 tbsp white wine

  • 5 tbsp double cream

  • salt and freshly ground black pepper

  • 55g/2oz Wensleydale cheese, grated

  • 1 tbsp wholegrain mustard

Preparation method

  • Preheat the oven to 200C/400F/Gas 6.
  • For the chips, drizzle the sweet potato wedges in olive oil and season with salt and freshly ground black pepper.
  • Spread the sweet potato wedges onto a non-stick baking sheet and roast in the oven for 8-10 minutes, or until tender and golden-brown.
  • For the burger, place the steak, breadcrumbs and egg into a food processor and blend until combined. Season with salt and freshly ground black pepper.
  • With clean, slightly wet hands, shape the mince into a patty and dust lightly with flour.
  • Heat the olive oil in a frying pan and fry the burger patty for 4-5 minutes on each side, or until cooked through.
  • In the same frying pan, place the bread bun halves or baguette, split-side down and fry until lightly toasted, pressing down with a spatula if necessary.
  • For the sauce, heat the butter in a small pan and add the white wine. Simmer until it has reduced by half. Take off the heat to cool slightly.
  • Add the double cream to the pan and place back on the hob to gently simmer for a further 4-5 minutes, or until the sauce has thickened slightly.
  • Remove from the heat. Season, to taste, with salt and freshly ground black pepper and stir in the Wensleydale cheese and mustard.
  • To serve, place the burger inside the bread, with the sweet potato chips arranged on the side with the sauce.

Sarson Ka Saag Recipe


  • Fresh Mustard Leaves 1 kg
  • Salt as per taste
  • Garlic 6 cloves
  • Onions (chopped) 1 medium
  • Whole Red Chillies 6-8
  • Green Chillies 4
  • Maize Flour* 1/2 cup
  • Banaspati Ghee 1 cup


  • Butter or Margine  2 tbsp
  • Ginger (Julienne) 2 tbsp


  • Wash mustard leaves thoroughly and finely chop them.
  • In a pot, cook the leaves with salt, garlic, onion, red and green chillies till water from the leaves dries.
  • Remove from heat and grind when cool.In the same pot, heat Dalda VTF Banaspati on medium heat for 3-4 minutes.
  • Add ground saag (mustard leaves) and stir well for 5-7 minutes.
  • Add maize flour and mix well.Cover and cook on low heat for 5 minutes and remove from stove.
  • Garnish and serve with paratha or makki ki roti.
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