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mustard

Fresh eggs, cheese, & milk

Baked Eggs in Cheese Sauce

Baked Eggs in Cheese Sauce
 
A cheesy breakfast treat for the whole family.
Author:
Recipe type: Breakfast
Ingredients
  • 3 tbsp butter or margarine
  • 3 tbsp flour
  • Speck Pepper
  • ¾ tsp salt
  • 1 tsp prepared mustard
  • 1½ cups milk
  • 1 cup (1/4 lb) grated cheddar cheese
  • 6 eggs
  • Optional: Bacon
Instructions
  1. Double boiler for cheese sauce.Melt butter in double boiler; stir in flour, pepper, salt, mustard, then milk. Cook, stirring, until smooth and thickened.
  2. Add cheese; stir until melted. Start heating oven to 350F
  3. Cover bottom of greased 10" X 6" X 2" baking dish with half of sauce. Carefully break eggs, one by one, into cup; then slide into sauce, side by side; cover with rest of sauce.
  4. Bake, uncovered, until eggs are as well done as family likes them -- about 20 - 25 minutes. Serve from dish or on toast.
  5. Makes 6 servings of 1 egg apiece.
  6. Optional: cook bacon and lay it on top of the cheese sauce in the dish under the eggs.

 

Cashew nuts

Cashew Spread

 
Cashew Spread
 
A nice fresh spread for bread, dip, or vegetables. Cashews are rich sources of dietary minerals, including particularly copper, manganese, phosphorus, and magnesium. As well as thiamin, vitamin B6 and vitamin K, Iron, potassium, zinc, and selenium are present in significant content. Cashews (100 grams, raw) contain 113 mg of beta-sitosterol.
Serves: 1¼ cups
Ingredients
Instructions
  1. Place the nuts in a blender and process until they become a fine powder. Add ¼ cup of the water and process for 1 minute. Stop the blender and scrape the bottom. Add the lemon juice, oil, agave nectar or honey, mustard, salt, ground red pepper if using, and the remaining ½ cup water. Process until very smooth.
  2. Pour into a saucepan and cook, stirring, for 5 minutes, or until thick. Allow to cool 10 to 15 minutes. Store in a tightly covered jar in the refrigerator for up to 1 week.
Notes
Recipe Tips:
Only ground cashews will thicken the spread without adding starch. If you want to substitute Brazil or other nuts, add 1 tbsp arrowroot or tapioca starch flour to the mixture in the blender so it will thicken when you cook it.
If you want to keep this spread for up to 2 weeks, you may want to use scalded jars.
Chicken breast, boiled potatoes and vegetable salad

Homemade Barbecue Sauce

 

Barbecue Sauce
 
This quick and easy sauce has been a family favourite for four generations and with many of our friends. Tastes great on Chicken and rice as well as potatoes and pork.
Recipe type: sauce
Cuisine: BBQ
Ingredients
  • ⅓ cup vinegar
  • ¼ cup oil (I usually use less)
  • 1 tsp Worcestershire sauce
  • ½ tsp grated onion (if you like)
  • ¾ tsp salt
  • ¼ tsp paprika
  • ½ cup catsup
  • few drops of tabasco sauce
  • ½ tsp dry mustard
Instructions
  1. Mix the above ingredients together in a jar. This sauce can be poured on chicken while it's cooking or served on the side.
    Fresh homemade barbecue sauce

    A family favourite for four generations.

  2. It is good cold or warm. (We prefer room temperature if it isn't cooked on the meat or on hot rice/potato) Store in the fridge or freeze the remaining sauce for future use.

 

Herbed Chicken Breast

Chicken Breast with Honey and Thyme

Chicken Breast with Honey and Thyme
 
Marinated chicken bakes to juicy tenderness with a sweet hot glaze. Sugar snap peas, asparagus or fiddleheads both look and taste right with the orange and oriental flavours of the glaze. Cook up a pot of rice, too.
Serves: 8 servings
Ingredients
  • 8 chicken breasts (about 3¼ lb - 1.75 kg total)
  • ½ cup - 125 mL orange juice
  • 2 tbsp - 25 mL olive oil
  • 1 tsp - 5mL grated orange rind
  • ¼ tsp - 1 mL hot pepper flakes
  • ¼ tsp - 1 mL pepper
  • ¼ tsp - 1 mL dried thyme
  • Glaze:
  • ½ cup - 125 mL liquid honey
  • 2 tbsp - 25 mL frozen orange juice concentrate, thawed
  • 1 tbsp - 15 mL soy sauce
  • 1 tbsp - 15 mL Dijon mustard
  • ½ tsp - 2 mL dried thyme
  • ½ tsp - 2 mL pepper
  • ½ tsp - 2 mL hot pepper sauce
  • ¼ tsp - 1 mL dried rosemary (or 2 tsp - 10 mL fresh)
Instructions
  1. Pat chicken dry. In large glass bowl, combine orange juice, oil, orange rind, hot pepper flakes, pepper and thyme; add chicken and turn to coat. Cover and marinate for up to 8 hours in refrigerator.
  2. GLAZE: In bowl, combine honey, orange juice concentrate, soy sauce, mustard,thyme, pepper, hot pepper sauce and rosemary.
  3. Remove chicken from marinade; pat dry. Arrange chicken skin side up, on foil-lined baking sheet; brush with half of the glaze, Bake in 375 degree F (190 degree C) oven for 15 minutes; brush with remaining glaze. Bake for 15 to 25 minutes longer or until chicken is no longer pink inside and skin is golden.

 

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