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Results 71 - 80 of about 910 for hot mustard
Melt butter in a saucepan. ... water. Add bouillon cube, mustard, horseradish and sugar. Stir and cook until sauce thickens. Makes 1 1/2 cups.
Mix dry ingredients and wine ... with the refrigerated mustard mixture. Heat in a double ... refrigerate. Serve over cream cheese with crackers.
Blend sugar and mustard in saucepan. Add vinegar; stir ... wire whip until thick, about 4-5 minutes. Cool covered, pour into jar and refrigerate.
Mix sugar, mustard and flour in a small ... refrigerate, tightly covered. Serve cold. Will keep up to 1 month in refrigerator. Makes 1 1/2 cups.
75. HOT MUSTARD
Mix together until smooth. Let stand for 5 minutes before serving. Cover and refrigerate mustard. Makes about 1/3 cup.
76. HOT MUSTARD
Soak the mustard and vinegar for 24 hours. Add other ingredients and cook over low heat until thick and bubbly.
In a small bowl stir together dry mustard and 4 tablespoons water; set ... Cover and refrigerate. Serve with cheese and crackers. Makes 2 cups.
Stir or mix all together and cook until thick over medium heat. Add 1 tablespoon butter and 3 tablespoons milk or cream. Great served with ...
79. HOT MUSTARD
Blend mustard and vinegar. Set overnight. Beat ... thick. Add mustard mixture and cook over hot water until thick. Refrigerate. Lasts 2 to 3 months.
Melt the butter in a ... stirring frequently until thick, about 10 minutes. Serve hot. Makes 2 cups. Can be stored for a week in the refrigerator.
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