| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
Results 31 - 40 of 83 for mustard chutney
Combine cranberries, orange, onion, currants, figs, walnuts, mustard seed, shredded ginger, vinegar and ... oranges, chopped, if not using whiskey.
Wash cranberries, remove stems. In ... sugar, ginger, garlic, mustard seed, salt, red pepper flakes. ... pint jars. Seal. Store in refrigerator.
33. PEACH CHUTNEY
Mix all ingredients together in wide bottom pan. Cook slowly until clear and thickened, stirring frequently. Pour into sterilized jars and ...
Mix together sugar and vinegars and bring to a boil. Add remaining ingredients except prunes and mix well. Stir in prune halves. Simmer ...
Scald peaches and rub off ... stirring occasionally for 2 hours or so. The chutney should become thick and rich in color. Recipe makes 4 pints.
Combine the vinegar, chutney, garlic, mustard and sugar in a food ... Mix lightly. Add the dressing and toss to distribute evenly. Serves 6 to 8.
1. Split the French rolls ... 1-1/2 tablespoons of mustard and spread each of the ... 1 tablespoon of chutney. Cover with the mayonnaise ... seal. Yield: 4 servings.
Mix ingredients, divide into 2 balls and roll into shredded coconut. These may be frozen and used at a later time.
Mix all together. Stir until creamy. Refrigerate two hours. Makes two cups. Serve with plain melba rounds. May be frozen. (Lincoln)
Transfer beans to a glass or ceramic serving bowl and let cool. Add remaining ingredients and toss. Chill covered for at least an hour ...
| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables