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Results 21 - 30 of about 910 for hot mustard
1. Mix together and let ... and Coleman's dry mustard 2. Mix together eggs and ... will thicken as it cools. (This is good served warm or cold.)
1. Combine dry mustard and vinegar in small bowl; ... constantly, until thickened, about 7 minutes. Cool. Refrigerate, covered, up to several weeks.
23. HOT MUSTARD
Combine all ingredients. Blend well and refrigerate. Do not store in metal container. Use on sandwiches (summer sausage, ham sandwich, hot dog)
Combine all ingredients in top of double boiler. Cook over low heat, whisking constantly until thickened, about 10 minutes. Cool and pour ...
25. HOT MUSTARD
Put all ingredients into mixing bowl and mix thoroughly. Put into jars.
Mix all ingredients in medium bowl. Cover and refrigerate overnight. (Mustard can be prepared 4 days ahead.) Makes 8 servings.
1. Bring onion, garlic and ... Strain into dry mustard, beat until smooth. 3. ... heat. Stirring until it thickens. Cool. Pour into small jars.
Mix well. Let set for ... use. Keeps a long time in refrigerator. Makes 3/4 pint. Good with meats or add 1 tablespoon mustard to salad dressing.
Combine mustard and sugar; stir in water and oil. Let it stand overnight. Makes 1/3 cup.
30. HOT MUSTARD DIP
Blend: Refrigerate overnight. Blend: Add mustard mixture. Cook 20 minutes, stirring often. Pour over block of cream cheese. Serve with crackers.
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