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Results 1 - 10 of 45 for hot chinese 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.
Whisk together orange juice, chicken ... sauce, cornstarch, sugar, hot mustard and red pepper flakes in ... desired. Serves 4. May be easily doubled.
In 9-inch non-stick skillet heat ... broth mix, cornstarch, mustard, and hot sauce and stir to dissolve ... about 3 minutes. Makes 2 servings.
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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