954 dijon recipes

Toad in the hole, the British pub classic. Browned sausages baked into puffy, golden Yorkshire pudding batter for a crackly-edged Sunday supper. Served with Dijon mustard.

An elegant salad featuring shrimp, enoki mushrooms and blue cheese studded with a fresh made yolk based dressing and a variety of lettuces.

Grilled lamb chops marinated overnight in currant jelly and Dijon mustard, cooked over hickory coals, and served with a shallot-rosemary white wine butter sauce.

A scrumptious and spicy chicken dish that is bound to have everyone licking their lips after every bite.

Another succulent corned beef recipe that is made with orange juice and a bit of honey.

Quick microwave tuna casserole layered with egg noodles, fresh zucchini, and melted Monterey Jack cheese. Ready in 45 minutes with tangy sour cream and Dijon mustard.

Why only use tuna for sandwiches when you try this scrumptious pasta salad that's perfect for the summer!

Cajun deviled eggs get their kick from cayenne folded into a creamy Dijon-mayo yolk filling. A gentle off-heat boil keeps the whites tender and the yolks free of that gray-green ring.

Devilish eggs (Cajun-style deviled eggs) with hot pepper sauce, Dijon mustard, dill relish, and pimentos. A spicy upgrade on the classic Southern appetizer with real heat.

Try this succulent dish that has a bit of zing to it because of the honey-spiced taste!

Classic Italian-American chicken parmesan baked instead of fried for lighter comfort food. Dijon-kissed breasts get a parmesan breadcrumb crust, then nestle into homemade tomato-basil sauce for pure weeknight magic.

French-style braised duck with olives, bacon, red wine, and Dijon mustard. A rustic country braise where the duck simmers low and slow until fork-tender, served over wild rice.

This is an easy and tasty salad, chicken sausage accompanied with potato, excellent combination.

Seafood lovers will love this succulent lobster dish that is perfect for a romantic dinner for two at home.

Ham mousse with peaches, a savory baked custard of ground ham, eggs, cream, Dijon mustard, and port wine, unmolded and garnished with fresh peaches, pickled watermelon rind, and almonds.

Grilled ham and Swiss sandwich loaded with sweet caramelized onions, tart Granny Smith apple, and a brush of Dijon glaze on crusty sourdough. The contrast of sharp cheese, salty ham, and crisp apple makes every bite layered.