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Results 11 - 20 of about 910 for hot mustard
Mix ingredients in a saucepan; ... a time into mustard; stir vigorously until smooth. ... mix well. Cover and chill 2-3 hours to develop flavor.
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.
Finely chop peppers in blender. ... in peppers. Add remaining ingredients. Simmer until thick. Hot pack in pint or 1/2 pint jars for 15 minutes.
Mix ingredients. Allow to sit 2 hours in refrigerator. Serve over ham or use in dishes where hot mustard is desired.
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 dry mustard and vinegar. Let stand 1 hour. Stir in eggs, flour and sugar. Heat until bubbles. Remove from heat.
Combine peppers, vinegar, mustard, salt and brown sugar. ... Then stir in flour and water and cook for 10 minutes more. Pour in jars and seal.
Stir boiling water into dry mustard, add salt and oil. For a more yellow color, add a little turmeric. Makes about 1/3 cup.
Place beef broth in a ... minutes. Stir in mustard and horseradish. Spoon sauce over ... serving dish with peppers. Serve hot. Number of servings: 4
Combine mustard and sugar. Mix well. Stir in water and oil. Let stand overnight. Yields: 1/3 cup.
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