|Mustards Grill Napa Valley Cookbook|
|by Brigid Callinan|
As anyone knows who has spent time in Napa Valley, Mustard's Grill is an institution in the wine country-the friendly restaurant where locals firs...
Results 1 - 10 of 55 for pickled mustard beans
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Prepare jars for canning. Wash and trim beans at ends. Do ... the garlic cloves, mustard seed, and dill. ... time according to your altitude. 6 Pints.
Mix dry ingredients. Mix water in. Add vinegar; boil, stirring gradually until thickened. Pour over beans; heat and seal in sterilized jars.
Boil brine and throw in beans. Bring to a good boil. Put in canning jars and seal them.
Wash, string and cut beans in 1 inch pieces. Boil until tender in salted water. Drain well.
Boil until thick. Pour over beans and seal.
Cut bread in ... Combine butter and mustard; spread on ... of bread. Combine beans, cheese, onion ... on each cheese slice. Bake at 350°F for 15 minutes.
Drain juice from ... of red kidney beans and place in ... bake in 325 degree oven for 1 hour. Remove cover, run under broiler flame until bacon is crisp.
Drain kidney beans. Combine celery, ... careful not to mash them; chill and serve on lettuce with mayonnaise. This salad may also be used to stuff tomatoes.
Drain and rinse kidney beans. Mix all ingredients. Add to beans. Mix well; chill.
Drain the beans. Discard the ... hours, or overnight, stirring occasionally. It will keep in refrigerator for at least 2 days. Makes 6 cups. Good for picnics.
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