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Results 81 - 90 of about 910 for hot mustard
In small pan, combine all sauce ingredients (except mayonnaise). Cook over low heat, stirring constantly, until thick (about 2 minutes). ...
Mix and cook 1 hour on low heat, stirring often.
Mix dry ingredients. Bring sugar and vinegar to a boil; add 1/8 pound butter, 3 eggs beaten. Blend dry ingredients with sugar mixture. Mix ...
Preheat oven to 325 degrees. ... add sugar and mustard and heat and stir about ... uncovered, 1/2 hour, stirring and basting fruits once or twice.
Mix mustard and vinegar and let stand ... over low heat, stirring until thick. Pour into sterile jars and let cool. Store in the refrigerator.
Combine mustard and vinegar and refrigerate overnight. ... heat until thick. Keeps well. Delicious on sandwiches, salad dressings and cold meats.
87. HOT MUSTARD
Blend sugar, mustard and vinegar. Allow to chill ... not double any ingredients. NOTE: Need not use double boiler. I used low heat and stirred!
1. Mix powdered mustard with enough water to make ... cook until thick. Cool and add mustard paste. 3. Keep refrigerated. Great dip or spread.
Whisk together dry mustard and vinegar until smooth. Cover ... simmering water until consistency of pudding. Pour into small crocks; keep chilled.
In a glass bowl, combine the vinegar and mustard; allow to stand overnight. ... 1 quart glass jar or 4 (8 oz.) jars and store in refrigerator.
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