CHEESY MUSTARD MASH
Serve up a side that's lower in fat than most mash recipes, plus has a crispy cheddar cheese topping and thyme flavour
Provided by Jane Hornby
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Boil the potatoes in salted water for 20 mins or until tender, then drain.
- Heat the grill to high. Mash the potatoes until smooth, then beat in the crème fraîche and half the cheese. Season to taste, then spoon the hot mash into a medium baking dish and smooth the top.
- Mix together the rest of the cheese, the mustard and thyme leaves. Spread over the mash with a spatula or the back of a spoon. Grill until the cheese is melting and golden, then serve with the beef.
Nutrition Facts : Calories 275 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
CHEESY BAKED CAULIFLOWER
A delicious cheesy cauliflower dish.
Provided by Bea Gassman
Categories Side Dish Vegetables Cauliflower
Time 1h
Yield 5
Number Of Ingredients 5
Steps:
- Steam whole head of cauliflower for 30 minutes. Drain and place on a pie plate.
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, combine mayonnaise and mustard; spread the mixture over cauliflower and dot with pats of butter. Sprinkle generously with Parmesan cheese.
- Bake at 375 degrees F (190 degrees C) uncovered, for about 30 minutes, or until the cheese is brown.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 6.6 g, Cholesterol 33.6 mg, Fat 13.1 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 7.7 g, Sodium 246 mg, Sugar 0.1 g
CHEESY MUSTARD BAKED CHICKEN
Two sharp cheeses and a bite of mustard make this baked chicken breast dinner a weeknight favorite.
Provided by Heidi
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Prepare a baking dish with cooking spray and place chicken in the dish. Spread 1 tablespoon of the butter onto the chicken breasts and season with kosher salt and freshly ground black pepper. Bake the chicken breasts for about 20 minutes or until the internal temperature is about 155 degrees F.
- Meanwhile, melt the remaining butter in a small saucepan and add the shallots and garlic clove and cook for 2 minutes, stirring until the garlic is fragrant and the shallots begin to soften. Add the flour and cook for another 2 minutes so the flour smells lightly nutty. Whisk the milk into the flour mixture and raise the heat to medium high. Continue whisking until the sauce thickens and slightly bubbles. Stir in the mustard and white cheddar cheese and 1/4 of the Parmesan cheese, whisking until the cheese is smooth. Season with a pinch of cayenne pepper and kosher salt to taste.
- Remove the chicken breasts from the oven and raise the oven temperature to 475 degrees F. Pour the sauce over the chicken breasts and sprinkle each of them with the panko bread crumbs and remaining parmesan cheese. Bake for 5-10 more minutes or until chicken has an internal temperature of 165 degrees and the tops of the chicken and sauce is golden brown. Garnish with parsley.
CHEESY LEEK AND MUSTARD SOUP
A gorgeously creamy leek soup with a tangy cheese and mustard kick. Best served with cheese and onion bread or walnut bread.
Provided by Lesley Robinson
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender.
- Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside.
- Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half.
- Using a hand blender or upright blender, puree mixture until frothy but not completely smooth.
- Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.
Nutrition Facts : Calories 478.7 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 32.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 16.9 g, Sodium 162.3 mg, Sugar 10.4 g
CHEESY CAYENNE SAVOURY BISCUITS
Rustle up these cheesy cayenne savoury biscuits for a Christmas party. They're a great make-ahead nibble to serve with drinks before the main event
Provided by Cate Dixon
Categories Side dish
Time 30m
Number Of Ingredients 9
Steps:
- Mix the flour, mustard powder, cayenne pepper, rosemary and a generous grind of black pepper together until well-combined. Beat in the butter with a wooden spoon until the mixture resembles a smooth paste, then stir in the cheeses and egg yolk until evenly combined.
- Shape the dough into a 30cm log, rolling it back and forth on a clean work surface using the palms of your hands until it is an even thickness. Sprinkle the poppy seeds over a large sheet of baking parchment, put the log on top and roll back and forth until evenly coated. Wrap the log in the parchment, twist the ends and chill in the freezer for 35 mins until firm but not frozen.
- Heat the oven to 190C/170C fan/gas 5 and line two large baking trays with baking parchment. Unwrap the log, trim the ends and slice it into 1cm rounds. To get ahead, freeze the slices on lined baking trays, then tip into a freezerproof bag and freeze for three months (see tip, below). Place the rounds 3cm apart on the trays and bake for 12-15 mins until golden and slightly mottled on top. Leave to cool completely on the trays. Will keep in an airtight container for up to two weeks. Crisp in a hot oven if needed.
Nutrition Facts : Calories 82 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER
Even meat eaters will want a piece of these impressive, high-fiber veggies. The Dijon mustard concentrates in flavor as it roasts, resulting in a powerful punch of umami. Prep and brush your cauliflower ahead of time, then let them sit at room temperature until you're ready to cook.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
- Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
- Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
- Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
- Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
- Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.
CHEESY MUSTARD
Steps:
- Combine the mustard, cheese spread and Worcestershire in a saucepot. Heat, whisking, until evenly combined. Serve warm, with pretzels.
CHEESY MUSTARD SAUCE
This is a recipe from the Rachel Ray show. She served it over waffle fries (which I tried and they were excellent), but I think that the sauce would also be great over any vegetable or maybe even chicken. This makes a lot of sauce, but it is easily halved.
Provided by Munchkin Mama
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a medium-size saucepot. Add flour, cook 1-2 minutes over moderate heat, then whisk in the chicken stock and mustard.
- When the stock comes to a bubble and starts to thicken, stir in the cheese with a wooden spoon.
- Remove from the heat and serve.
Nutrition Facts : Calories 262.9, Fat 19.9, SaturatedFat 12, Cholesterol 58.4, Sodium 502.5, Carbohydrate 8, Fiber 0.3, Sugar 2.2, Protein 13.1
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