|The Mustard Book|
|by Jan Roberts-Dominguez|
Dozens of recipes show how to make roasted garlic mustard, Chinese toasted sesame mustard, raspberry mustard, and many other mustards from scratch...
Results 1 - 10 of about 870 for hot mustard
Chop peppers in blender. Puree with vinegar. Add everything but flour and bring to boil. With 1 1/2 cups flour make THIN paste with water. Boil hard ...
Thicken with 1/4 ... for gravy. Remove hot mixture from burner ... in water bath for 5 minutes. Can be put in jars and keep in refrigerator for 2 months.
Mix ingredients in ... a time into mustard; stir vigorously until smooth. Add vinegar and sugar and mix well. Cover and chill 2-3 hours to develop flavor.
Mix ingredients together and serve with pretzels. It has a horseradish flavor and heat.
Heat oven to ... until thickened, about 2 minutes. Chill 10 to 15 minutes, stir in mayonnaise. Serve warm on toothpicks, dip in Hot Mustard Sauce. 42 snacks.
Heat oven to ... about 2 minutes. Chill 10 to 15 minutes. Stir in mayonnaise. Serve warm snacks on toothpicks, dip in Hot Mustard Sauce. Makes 42 snacks.
Finely chop peppers ... until well blended. Mix in peppers. Add remaining ingredients. Simmer until thick. Hot pack in pint or 1/2 pint jars for 15 minutes.
Combine peppers, vinegar, mustard, salt and brown sugar. Cook for 15 minutes. Then stir in flour and water and cook for ... more. Pour in jars and seal.
Mix all ingredients in medium bowl. Cover and refrigerate overnight. (Mustard can be prepared 4 days ahead.) Makes 8 servings.
Mix well. Let ... then it is ready to use. Keeps a long time in refrigerator. Makes 3/4 pint. Good with meats or add 1 tablespoon mustard to salad dressing.
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