Recipes Incorporating Muirhead Horseradish Mustard

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Recipes Incorporating Muirhead  Horseradish Mustard

Appetizer, broccoli and turkey Chicken breast Deviled eggs Roast beef appetizer rolls
Appetizer, bruschetta Cold pasta salad



Broccoli and Turkey Wrap APPETIZERS

  2 broccoli heads, washed
1/3 cup mayonnaise (light or regular)
2 Tbsp Muirhead  Horseradish or Dijon Mustard
1 lb deli turkey, thinly sliced 		  Broccoli and Turkey Wrap Appetizers

Boil a pot of water. Cut broccoli florets from broccoli heads. Cook florets in boiling water for 3 minutes. Immediately rinse florets in cold water to stop cooking process. Drain florets well. In a small mixing bowl, combine mayonnaise and Muirhead  mustard. Cut turkey slices in half or thirds, depending on the portion size. Spread mustard-mayonnaise mix on turkey, place a broccoli floret in center, and wrap the turkey around the floret. Place wrap-ups on serving platter in a decorative pattern. Repeat assembly until complete. Serve immediately or refrigerate. Serves 8 to 12.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2008
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APPETIZER with Muirhead  Horseradish Mustard and Bruschetta

             24 crackers (regular or low-fat)
             3 tbsp cream cheese (regular or low-fat)
             2 tbsp Muirhead  Horseradish Mustard
             1/3 cup tomato bruschetta

Bring cream cheese to room temperature. Arrange crackers on serving tray. Spread cream cheese and Muirhead Horseradish Mustard on crackers. Garnish with tomato bruschetta. Serve immediately or refrigerate up to 2 hours. Serves 4.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2004

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CHICKEN BREAST with Muirhead Horseradish Mustard Sauce

  4 boneless chicken breasts
4 tbsp Muirhead  Horseradish Mustard
3 tbsp butter 		          1 cup heavy cream
½ cup chicken stock

Coat 4 chicken breasts with 1 tbsp Muirhead  Horseradish Mustard for each piece. Sauté both sides in heavy skillet using 3 tbsp butter. Remove chicken and reserve. Add cream and chicken stock to skillet, stir while de-glazing bottom of pan. Cook to thicken the sauce. Serve chicken over rice or noodles; cover with thickened cream sauce. Serves 4.
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Muirhead COLD PASTA SALAD

  ½ Rotini Pasta (cooked)
½ lb. Julienne roast beef
sweet red pepper, ¼" diced
2 tbsp. parsley, chopped 		          1 cup mayonnaise
4 stalks celery, sliced
1 tsp lemon juice
2 tbsp Muirhead  Horseradish Mustard

Cook and cool pasta, according to package directions. Combine mayonnaise and mustard, then combine with remaining ingredients. Toss, adjust salt and pepper. Serves 4.
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Muirhead  DEVILED EGGS

             6 hard-boiled eggs
             2 Tbsp Muirhead  Horseradish Mustard
             ¼ cup mayonnaise or light sour cream
             ¼ tsp salt

Cut hard boiled eggs in half. Remove cooked yolks and finely chop in a food processor or press through a sieve. Add Muirhead  Horseradish Mustard, mayonnaise (or light sour cream) and salt and mix in the food processor or bowl. Fill egg white halves with yolk mixture. Garnish with capers, olives, or paprika. Serves 6.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2007
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ROAST BEEF APPETIZER ROLLS filled with Muirhead  Horseradish Mustard

             1 lb. thinly sliced roast beef
             8 oz. cream cheese (regular or light)
             3 tbsp Muirhead  Horseradish Mustard

Bring cream cheese to room temperature. Mix cream cheese and Muirhead  Horseradish Mustard in a small bowl. Evenly spread a tablespoonful of the cream cheese mixture on the edge of a piece of roast beef. Roll up roast beef so the cream cheese mixture is in the center of the roll. Stack individual rolls on a party plate for serving. Serves 8.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2005
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