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Results 101 - 110 of 187 for homemade mustard
Mix preceding ingredients well with hands. Refrigerate in covered bowl for 3 days. Every day, mix with hands well. On fourth day, make 6 ...
Mix all together and use over any meat.
Combine all of the above in 2-quart saucepan and bring to boil. Put in jar, let cool. Seal and refrigerate.
Mix all ingredients together. Let stand 24 hours in a cool place. Then stuff in long round bags or roll in long rolls and wrap with ...
105. HOMEMADE SALAMI
First day, mix all ingredients together. Put in bowl; cover and refrigerate. Next three days, knead one time each day. Fifth day, make ...
Mix all together. Makes 3 rolls. Roll in foil. Chill 24 hours. Prick holes in top of foil. Fill pan half way up the foil rolls with water. ...
107. HOMEMADE SALAMI
Mix like bread dough and refrigerate for 24 hours. Knead again and let set another 24 hours. Shape into 5 small rolls. Bake in 150 degree ...
In a blender, combine first 5 ingredients. Blend, adding oil in a slow steady stream through opening in top while motor is running. Makes ...
Drain liquid from the jar ... celery seed, and mustard seed. Bring to boiling, stirring ... then refrigerate at least 1 week. 1 quart pickles.
110. HOMEMADE MAYONNAISE
Put mustard, vinegar and 1 egg ... - mayonnaise - homemade. If ingredients can't coagulate, ... into blender. Keep refrigerated and use promptly.
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