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Results 1 - 10 of 45 for chinese hot mustard
Stir boiling water into dry mustard. Add salt and salad oil. For a more yellow color, add a little turmeric. Makes about 1/3 cup.
Stir boiling water into dry mustard, add salt and oil. For a more yellow color, add a little turmeric. Makes about 1/3 cup.
Combine mustard and sugar. Mix well. Stir in water and oil. Let stand overnight. Yields: 1/3 cup.
Combine dry mustard and vinegar. Let stand 1 hour. Stir in eggs, flour and sugar. Heat until bubbles. Remove from heat.
Mix all ingredients until smooth. Makes approximately 1 1/2 pints of mustard. Not as hot as Chinese Mustard but hotter than most regular mustards.
Combine mustard and sugar; stir in water and oil. Let it stand overnight. Makes 1/3 cup.
In 9-inch non-stick skillet heat ... broth mix, cornstarch, mustard, and hot sauce and stir to dissolve ... about 3 minutes. Makes 2 servings.
Whisk together orange juice, chicken ... sauce, cornstarch, sugar, hot mustard and red pepper flakes in ... desired. Serves 4. May be easily doubled.
Preheat oven to 350 degrees. Marinate chicken in first 5 ingredients for 30-60 minutes. Bake 35-40 minutes at 350 degrees. Shred chicken ...
Combine all ingredients except buns; shape into patties. Grill over medium heat for 5 minutes per side for rare, 10 minutes for medium.
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