|Making and Using Mustards|
|by Kim Foster|
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country livi...
1 - 10 of 53 for substitute for mustard seed
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Place mustard and garlic in ... of oil. Pulse for three seconds. With ... add thyme, celery seeds, Tabasco, honey ... especially good with fennel slaw.
Cook potatoes in ... pepper and cook for 2 minutes. Blend ... ground pepper, Dijon mustard, celery seed and parsley. Continue ... served cold. Yield: 8.
Mix thoroughly by ... 300 degree oven for 73 to 80 minutes. Let cool on racks for 1 hour or more, re-wrap in plastic and store in refrigerator. Keeps well.
Prepare macaroni according to package directions; drain. In large bowl, combine macaroni, tuna, tomato, pepper and onions. In small bowl, blend ...
Mix all ingredients together except the last four (jelly, catsup, lemon juice and sugar). Shape into balls 1 inch in diameter. Place balls on a ...
Mix the above ... 300 degree oven for 73 to 80 ... racks 1 hour or more before re-wrapping in plastic. This will keep well in refrigerator for 2 to 3 weeks.
Mix well in ... Leave in refrigerator for 3 days. Each ... into 2 1/2 inch thick rolls. Put on broiler pan. Bake at 150 degrees for 8 hours. Can be frozen.
Mix all ingredients ... into a loaf. Spray pan with Pam. Bake for 1 1/4 hours at 350 degrees. Use a meat thermometer (170 degrees) to be sure of doneness.
Slice strawberries or radishes. Tear spinach and lettuce leaves, dice eggs. Mix together just before serving. Add croutons and dressing. Toss!
This recipe is ... meats and cheeses for variety. Preheat oven ... Spread ham with mustard and sprinkle with ... rolls with sesame seeds. Cut each ... 5 to 10 minutes.
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