Dijon Herb Butter Food
DIJON-HERB BUTTER
Dijon mustard is a terrific flavoring ingredient all by itself. But it's also a team player in this Dijon-Herb Butter.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield 12 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Mix ingredients until blended.
Nutrition Facts : Calories 80, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 1 g
DIJON CRUSTED HALIBUT
Delightful baked halibut breaded with a spicy mixture of Dijon mustard, horseradish, fresh Parmesan cheese and bread crumbs.
Provided by CHRISTYJ
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
- In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
- Bake for 15 to 18 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 318.1 calories, Carbohydrate 11.8 g, Cholesterol 49.1 mg, Fat 17.1 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 2.7 g, Sodium 414.2 mg, Sugar 1.4 g
DIJON BUTTER
This is a compound butter that is great with potatoes, perogies and many other foods. When it melts is almost a sauce in itself. I like it on leftover cold salt potatoes too.
Provided by KookieMomster
Categories European
Time 5m
Yield 10 pats, 10 serving(s)
Number Of Ingredients 2
Steps:
- Allow the butter to come to room temperature.
- Blend the ingredients together.
- Place in a tub or wrap in plastic wrap to form a tube shape and refrigerate until firm.
- Serve over hot food, yummy!
Nutrition Facts : Calories 83.3, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 34.9, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.2
HERB BUTTER
Steps:
- Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
DIJON-HERB DRESSING
I have been trying lots of recipes from "The New American Plate" a wonderful cookbook that features dishes that are lower in saturated fats and high in flavors. This is my own rift on one of their many salad dressings. Whether you are concerned about calories or not, you're gonna enjoy this one.
Provided by justcallmetoni
Categories Salad Dressings
Time 8m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl whisk together the mustard, vinegar, oil, basil and parsley.
- In a separate bowl mix the powdered milk and water; it will not be the consistency of milk, instead creamier and thicker like half-n-half.
- Combine milk with the dressing and whisk until fully incorporated.
- This will keep in the fridge for 2 or 3 days; if you are using dried herbs its tastes better if you let the dressing sit in the ice box an hour or so before serving.
HERB-RUBBED SIRLOIN TIP ROAST & DIJON SAUCE
Bring a hearty entrée to the dinner table tonight with our Herb-Rubbed Sirloin Tip Roast & Dijon Sauce. Serve our Herb-Rubbed Sirloin Tip Roast & Dijon Sauce over hot rice and sprinkle it with sliced green onions for a little extra flavor.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Place meat on rack in roasting pan sprayed with cooking spray. Mix Worcestershire sauce, pepper, 2 Tbsp. shallots and 1 Tbsp. thyme until blended; rub over surface of meat.
- Bake 1-1/2 to 1-3/4 hours or until meat registers 140°F for medium-rare doneness or 150°F for medium doneness. Transfer meat to carving board; cover loosely with foil. Let stand 15 to 20 min. or until meat registers 145°F for medium-rare doneness or 160°F for medium doneness.
- Meanwhile, microwave butter and remaining shallots in small microwaveable bowl on HIGH 1 min. Cool 5 min. Add sour cream, mustard and remaining thyme; mix well.
- Serve sliced meat with the sour cream mixture.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 210 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 19 g
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