Raisin Walnut Wontons W Cheese Honey Mustard Sauce Recipes

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WALNUT RAISIN TARTLETS



Walnut Raisin Tartlets image

Provided by Sandra Lee

Time 1h5m

Yield 12 tartlets

Number Of Ingredients 9

SM0403H Nonstick cooking spray
1 (9-ounce) box pie crust mix, prepared according to package directions
3 tablespoons unsalted butter, room temperature
1/3 cup brown sugar, packed
2 large eggs, room temperature
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/2 cup raisins, roughly chopped
1/2 cup walnuts, roughly chopped

Steps:

  • Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.
  • Cut the pie crust into 12 pieces and press them evenly into the bottoms and up the sides of the muffin cups to form a crust.
  • In a medium bowl with an electric hand mixer, beat together the butter and sugar until fluffy. Add the eggs, pumpkin pie spice, and vanilla and mix well. Stir in the raisins and walnuts. Spoon the mixture evenly into the crusts.
  • Put the muffin tin onto a baking sheet and bake until the filling is set, 18 to 20 minutes. Remove the pan from the oven and allow to cool for 10 minutes. Carefully unmold the tarts, put them onto a rack, and let them cool to room temperature.

CREAMY HONEY-MUSTARD SAUCE



Creamy Honey-Mustard Sauce image

I make this so often, I don't measure anything anymore. It is so good for anything that you like mustard on--hotdogs with your Saturday night baked beans, ham and cheese sandwich, a dip for chicken tenders, and so on. Any brand of mustard will do but I use the regular French's yellow mustard and the regular Gulden's brownish mustard. You can use all yellow if you want and it is still good. I use this in place of mustard unless it is in a recipe that calls for that ingredient. Maybe even then it would be good to use this--will try it.

Provided by Mimi in Maine

Categories     Sauces

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 4

1/2 cup yellow mustard (French)
1/2 cup brown mustard (Guldens)
1/3 cup honey
1 1/2 tablespoons brown sugar

Steps:

  • Whisk all ingredients till blended and sugar is dissolved.
  • Put in a container and keep in refrigerator.
  • It is better if it ages for about 4 days, but you can use it immediately if you need to (I have).
  • It will keep about 4-5 months in the refrigerator if it lasts that long.

Nutrition Facts : Calories 404.2, Fat 4, SaturatedFat 0.2, Sodium 1138.7, Carbohydrate 96, Fiber 3.5, Sugar 91.1, Protein 4.6

LEMONY WALNUT-RAISIN GALETTE



Lemony Walnut-Raisin Galette image

This flaky, buttery pastry dessert has a filling of fruit, walnuts, coconut and cinnamon. There's a lot to love! For even more appeal, dollop sweetened whipped cream on top of each serving. -Ellen Kozak, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 9

1 medium lemon
1 cup finely chopped walnuts
1 cup raisins
1 cup apricot spreadable fruit
2/3 cup unsweetened finely shredded coconut
2 teaspoons ground cinnamon
8 sheets phyllo dough (14x9-inch size)
1/3 cup butter, melted
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 350°. Cut unpeeled lemon into 8 wedges; remove seeds. Place wedges in a food processor; process until finely chopped. Transfer to a large bowl; stir in walnuts, raisins, spreadable fruit, coconut and cinnamon., Place 1 sheet of phyllo dough on a parchment-lined baking sheet; brush with butter. Layer with remaining phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Spoon filling onto center of phyllo, leaving a 2-in. border on all sides. Fold edges of phyllo over filling, leaving center uncovered. Brush folded edges with butter. Bake 30-35 minutes or until golden brown. Using parchment, carefully slide galette onto a wire rack to cool slightly. If desired, serve with whipped cream.

Nutrition Facts : Calories 324 calories, Fat 18g fat (8g saturated fat), Cholesterol 16mg cholesterol, Sodium 125mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 3g fiber), Protein 4g protein.

HONEY-MUSTARD BARBECUE SAUCE



Honey-Mustard Barbecue Sauce image

Make and share this Honey-Mustard Barbecue Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Sauces

Time 33m

Yield 1 1/2 cup

Number Of Ingredients 10

1 slice bacon, diced
1 small onion, diced
2 garlic cloves, minced
1 cup cider vinegar
3/4 cup prepared mustard
1/4 cup firmly packed brown sugar
1/4 cup honey
1 teaspoon black pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper

Steps:

  • Cook bacon in a medium saucepan until crisp; remove bacon and drain on paper towels, reserving drippings in pan.
  • Saute onion and garlic in hot bacon drippings for about 3 minutes or until tender.
  • Stir in bacon, vinegar, and remaining ingredients; bring to a boil.
  • Lower heat and simmer, stirring occasionally, for 10 mintues.
  • Stor in the refrigerator for up to 1 week.

Nutrition Facts : Calories 791.7, Fat 16.3, SaturatedFat 3.8, Cholesterol 15.4, Sodium 2385.3, Carbohydrate 152.1, Fiber 8, Sugar 132.5, Protein 11.6

RAISIN, HONEY MUSTARD SAUCE FOR HAM



Raisin, Honey Mustard Sauce for Ham image

This is a lovely sauce for your Easter ham. A bit sweet/sour in the flavor. I often plump the raisins in 4 tbsp of rum overnight before adding them to the sauce.

Provided by Bergy

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 12

1/4 cup lite olive oil
4 teaspoons honey
4 teaspoons stone ground mustard
1 teaspoon fresh chives, snipped
1 teaspoon fresh ginger, grated
1/4 teaspoon dried dill
1/4 teaspoon paprika
1 garlic clove
3 tablespoons red wine vinegar
1 teaspoon soy sauce
1 teaspoon lemon juice, fresh
1/4 cup dark raisin

Steps:

  • In a glass bowl combine the oil, honey, mustard, chives, ginger, dill, paprika garlic and raisins.
  • Whisk in the vinegar, soy, lemon juice and add salt & pepper to taste.
  • Let the sauce stand for at least 30 minutes at room temperature before serving.
  • Ladle it over slices of hot ham.

FRIED WONTONS WITH MUSTARD SAUCE



Fried Wontons With Mustard Sauce image

Chinese New Year is January 23, and you can celebrate this special holiday in style, with these delicious pork wontons. When making them, be sure you don't use too much filling, or they will be difficult to seal and may break open during frying. this recipe is from a chef friend.

Provided by Member 610488

Categories     < 30 Mins

Time 30m

Yield 20 wontons

Number Of Ingredients 17

3/4 cup Dijon mustard
1/4 cup water
1 1/2 teaspoons sugar
1 1/2 teaspoons soy sauce
1 1/2 teaspoons vinegar
4 ounces ground pork
2 ounces Chinese cabbage, thinly sliced
2 green onions, thinly sliced
1 teaspoon fresh ginger, minced
1 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dark sesame oil
1 large egg
2 tablespoons cold water
20 wonton skins
oil, for deep frying

Steps:

  • Combine the ingredients for the mustard sauce in a small bowl and mix well. Set aside.
  • Mix filling ingredients together in a medium bowl. Beat the egg with the water in a small bowl.
  • To assemble the wontons, brush the edges of each wrapper with the egg wash. Place 2 teaspoons of the filling into each wrapper. Fold the wonton in half to make a triangle. Press to seal the edges securely. Bring the two corners along the base of the triangle in toward each other, overlap them, and press to seal securely. Transfer to a parchment-lined sheet pan and refrigerate until ready to fry.
  • Fry the wontons in a deep saucepan of hot oil (325 degrees F) until golden brown. Remove to a sheet pan lined with paper towels to drain.
  • Serve hot with the mustard sauce.

SALMON & POTATO BAKE WITH A CHEESE & MUSTARD SAUCE!



Salmon & Potato Bake With a Cheese & Mustard Sauce! image

this is a recipe that came to me one day when i was bored & wanted to cook something. delicious on any occasion...warm, filling & damn tasty!...see what you think!...

Provided by garymartin

Categories     < 4 Hours

Time 2h30m

Yield 1 pie

Number Of Ingredients 11

2 salmon fillets, cubed
5 large potatoes, peeled &, sliced
2 garlic cloves, finely chopped or minced
1 red chile, finely chopped
strong cheddar cheese or parmesan cheese, finely grated
2 tablespoons strong mustard
milk
cornflour
salt
black pepper
fresh parsley, finely chopped

Steps:

  • to start with, take the potatoes - more or less if desired, adjust ingredients amounts to suit how many people are being catered for - peel & rinse them.
  • slice the potatoes into relatively thin slices & then place into a saucepan with lightly salted boiling water.
  • par boil for about 10 minutes approx' or until slightly soft.
  • meanwhile, rinse the salmon & then chop into small chunks.
  • once the potatoes have boiled sufficiently, drain them off & then place potatoe slices into an oven proof dish, overlapping each other.
  • on top of that, add a generous amount of the salmon chunks & season to taste.
  • once done, add milk to a saucepan & bring to the boil.
  • grate your strong cheddar cheese.
  • once boiled, add cornflour to a cup with a little amount of milk in the bottom & stir thoroughly to form a smooth paste.
  • then, slowly add the milky paste a little at a time to the boiling milk - being sure to keep stirring the whole time to avoid lumps.
  • repeat this action until the milk has thickened to become 'sauce' like.
  • when it does, add the garlic, red chilli, mustard, strong cheddar cheese & fresh parsley & stir thoroughly until nice & smooth.
  • bring back to the boil & then reduce heat & simmer for 5-10 minutes more until all the flavours have infused together, stirring all the time to ensure there are no lumps in the sauce.
  • again, season to taste if need be, stir again then pour over the potatoes & salmon chunks in the oven proof dish.
  • grate a generous amount of fresh parmesan cheese over the top & then place in a pre-heated (190C degrees approx') oven for 1 1/2 - 2 hours or until fully cooked.
  • you can crisp the top up if you like using the grill.
  • once cooked, remove from the oven, garnish with a little more parsley & serve! --
  • adjust cooking times & temps in accordance with your oven.
  • if you love or hate this recipe or if you can think of a better way to cook it, please let me know, thank you & enjoy! -- .

RAISIN-WALNUT WONTONS W/ CHEESE & HONEY-MUSTARD SAUCE



Raisin-Walnut Wontons W/ Cheese & Honey-Mustard Sauce image

The perfect party treat! Recipe adapted from William Fleming, Cleveland, OH; Honorable Mention - Appetizers/Snacks; Coast-to-Coast Recipe Contest put on by the Californian Raisin Marketing Board.

Provided by Sharon123

Categories     Fruit

Time 40m

Yield 20-25 wontons

Number Of Ingredients 9

3 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon red wine vinegar
1 tablespoon chopped fresh parsley
1/2 cup california raisins
1/2 cup chopped walnuts
5 ounces fresh chevre goat cheese
20 -25 prepared wonton wrappers
olive oil, for frying

Steps:

  • For dipping sauce,\:.
  • Whisk mustard, honey, vinegar and parsley together in small bowl. Turn into serving bowl, cover and set aside in refrigerator.
  • In a bowl, mix raisins, walnuts and cheese together well. Arrange several wonton wrappers on lightly floured work surface and spoon a heaping teaspoon of raisin mixture in center of each. Dampen edges of wontons with a bit of water and fold diagonally, corner to corner, over filling. Carefully and firmly seal edges together. Repeat for remaining filling and wontons.
  • Heat 2 inches of olive oil in deep fryer or wok over medium heat to 320*F. Fry prepared wontons in batches of 4 or 5 until golden, turning once. Drain on paper towels. Arrange on serving tray and serve immediately with sauce for dipping. Enjoy!

Nutrition Facts : Calories 90.2, Fat 4.2, SaturatedFat 1.7, Cholesterol 6.3, Sodium 108.2, Carbohydrate 10.9, Fiber 0.6, Sugar 5, Protein 3

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