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Results 111 - 120 of 189 for homemade mustard
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 ...
Wash beans, cover with water 2 inches above beans. Soak overnight. Add bacon or salt pork. Cover. Simmer over low heat about 1 hour. Do not ...
113. HOMEMADE MAYONNAISE
Put mustard, vinegar and 1 egg ... - mayonnaise - homemade. If ingredients can't coagulate, ... into blender. Keep refrigerated and use promptly.
114. 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 ...
Combine all of the above in 2-quart saucepan and bring to boil. Put in jar, let cool. Seal and refrigerate.
In a blender, combine first 5 ingredients. Blend, adding oil in a slow steady stream through opening in top while motor is running. Makes ...
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.
119. 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 ...
Place in order given in saucepan and simmer to blend. Use on spareribs or chicken and bake in oven for 1 hour covered or longer until done. ...
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