Dijon mustard

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• Crystal@EatDrinkClev:I cut mine into pieces before roasting - cooks faster and doesn't
• Journeyman Cook:Sounds great!
• thistletat:Yum. Love the post, Paul. We've made Beef Wellington a fairly reg
• Dw:The best trick I learned is to call the Humble Pie Baking Company :)
• Renee:Paul- I agree completely- whatever you call them, they are good! When
• Journeyman Cook:To me, ambrosia is whatever's good! We never had an Italian name
• Renee:Yum! However, I'm curious as to what you call Ambrosia, as th
• Journeyman Cook:Glad you enjoyed it!
• Journeyman Cook:Let me know how you like them!
• Journeyman Cook:Sounds great!

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