HOT PEPPER MUSTARD
A sweet and tangy pepper mustard that is delicious on hot dogs, pretzels and lots more. A great way to use up an abundance of hot banana-type peppers grown in the garden.
Provided by sunnie
Categories Side Dish Sauces and Condiments Recipes
Time 50m
Yield 144
Number Of Ingredients 8
Steps:
- Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
- Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.
Nutrition Facts : Calories 50.4 calories, Carbohydrate 11.4 g, Fat 0.4 g, Fiber 1 g, Protein 0.8 g, Sodium 130.5 mg, Sugar 9.4 g
CHINESE RESTAURANT STYLE HOT MUSTARD
It's so easy to whip up your very own Chinese hot mustard! Simple and uncomplicated, with no cooking needed. This can be diluted further with the addition of more water. White pepper is optional, but adds extra kick. Store remaining mustard in the refrigerator.
Provided by Lorraine Pierce
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Whisk mustard, water, and white pepper together in a bowl.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 1 g, Fat 1.6 g, Fiber 0.2 g, Protein 1.4 g, Sodium 0.3 mg
HOT MUSTARD
Provided by Food Network
Time 15m
Yield About 1/4 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl, adding more or less water depending on desired thinness of sauce. Let stand for 10 minutes, then serve as a dipping sauce for Egg Rolls.
BEST MUSTARD EVER
Provided by Alton Brown
Categories condiment
Time 1h16m
Yield about 1 1/4 cups
Number Of Ingredients 10
Steps:
- In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.
STEAK WITH MUSTARD AND GREEN PEPPERCORNS
Categories Milk/Cream Mustard Sauté Quick & Easy Steak Brandy Shallot Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Sprinkle steaks with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add steaks and sauté until brown and cooked to desired doneness, about 6 minutes per side for medium-rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
- Add shallots and peppercorns to skillet. Sauté until shallots soften, about 2 minutes. Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with salt and pepper.
- Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve.
EASY HOMEMADE MUSTARD
Easy home-made mustard tastes delicious with meat, potatoes, or as ingredient for sauces served with fish, egg dishes, meat, etc.
Provided by R.Siedentopf
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 16
Number Of Ingredients 8
Steps:
- Beat eggs, vinegar, evaporated milk, ground yellow mustard, flour, sugar, salt, and margarine together in a small pot until smooth; cook over low heat until simmering and slightly thickened, about 5 minutes. Cool to room temperature before storing in refrigerator.
Nutrition Facts : Calories 26.8 calories, Carbohydrate 1.5 g, Cholesterol 24.2 mg, Fat 1.6 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 160.3 mg, Sugar 0.9 g
GREEN PEPPERCORN MUSTARD
Very tasty mustard! Great with poultry terrines or try a bit mixed in with your mayonnaise.Especially if you are doing deviled eggs.Makes a nice gift.
Provided by Bergy
Categories Vegetable
Time 1h15m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Combine water and mustard seeds in a small bowl and let stand an hour.
- Drain well.
- Transfer mustard seeds to a food processor and add remining ingredients except peppercorns and puree, Make sure you scrape down the sides a few times while you are processing.
- The mixture should be course.
- Add peppercorns and mix.
- Put into a sterilized jars, store in a dark cool place.
HOMEMADE MUSTARD
Provided by Ian Knauer
Categories Food Processor Vinegar Seed Gourmet
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- Soak mustard seeds in vinegar and water at room temperature 2 days. (If seeds are not submerged, add just enough additional water to cover.)
- Purée mixture in a food processor with sugar and 1 1/2 teaspoons salt until almost smooth, about 2 minutes. Thin to desired consistency with additional water and season with salt.
HOT PEPPER MUSTARD
This is my version of a recipe that was in the cookbook I received from my cookbook swap partner, Aunt Paula. It is hot, spicy and sweet. I hope you enjoy as much as I do. I am going to use a good bit of this in gift baskets with a bag of pretzels.
Provided by Jellyqueen
Categories Sauces
Time 40m
Yield 6-8 1/2 pint jars
Number Of Ingredients 9
Steps:
- Wash peppers and place in blender with vinegar.
- Blend until peppers are ground fine.
- In a saucepan, combine pepper/vinegar combination with salt and water.
- Cook until peppers are tender.
- Strain through cheesecloth and return liquid to large boiler.
- In a mixing bowl, combine sugar, flour, turmeric, dry mustard and mustard.
- Stir well, making a paste.
- Add to boiler and cook over low heat until everything is blended well.
- Slowly bring up to a boil, stirring constantly.
- It will stick if it is not stirred constantly.
- It will thicken as soon as it gets to a boil.
- Turn off and dip into prepared jars.
- Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.
- I use the inversion method of sealing the lids which is to turn upside down for 5 minutes.
- Many think this is unsafe, so there is no harm in processing in a water bath for 5 to 10 minutes if it will make you feel a little more comfortable.
- Turn upright after 5 minutes and allow to cool completely before moving.
Nutrition Facts : Calories 809.2, Fat 3.4, SaturatedFat 0.2, Sodium 5569, Carbohydrate 193.1, Fiber 4.1, Sugar 170.9, Protein 6.4
BEEF TENDERLOIN WITH MUSTARD AND PEPPERCORNS
Make and share this Beef Tenderloin With Mustard and Peppercorns recipe from Food.com.
Provided by Catherine from AL
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- Using sharp knife, cut meat lengthwise down center through 2/3 of the thickness. Spread the meat open and pound lightly to flatten slightly.
- Spread meat with mustard and scatter peppercorns evenly, pressing into meat with hands. Sprinkle with course ground peppercorn blend.
- Place sage leaves down the middle and tie meat back together with twine. Sprinkle outside with peppercorn blend and salt. Reshape tenderloin and place seam side down in shallow roasting pan. Slip bay leaves underneath twine.
- Roast for 30 to 50 minutes. Let stand for 10 minutes before carving.
Nutrition Facts : Calories 565.4, Fat 41.5, SaturatedFat 16.6, Cholesterol 192.8, Sodium 198.5, Carbohydrate 0.4, Fiber 0.3, Sugar 0.1, Protein 44.8
RED PEPPER MUSTARD
CrazyCyndi's Hot Pepper Butter (#137562) inspired me to make a Mustard that I could use for sandwiches or possibly add cream to make it into a sauce for hot chicken, pork or veal. The result is incredible and I cannot thank CrazyCyndi enough for supplying a good recipe.
Provided by FrankB
Categories Very Low Carbs
Time 40m
Yield 5 12 oz canning jars
Number Of Ingredients 13
Steps:
- Sauté the onions, red peppers, habenero pepper in the olive oil.
- Add the vinegar, sugar, spices and continue to sauté so the the spices sweat with the vegetables.
- Add the apricot nectar and frozen orange juice concentrate. Bring the mixture to a boil and simmer for 5 minutes.
- Mix the flour and water together carefully so that you have no lumps and pour into the bubbly peppers. Whisk until thick.
- Pour the hot mixture into sterilized jars, clean the top of jar and then close with the tops and rings. Process the mustard in a water bath for 10 minutes after the water boils, or 20 minutes in a steam canner.
Nutrition Facts : Calories 491.8, Fat 14.9, SaturatedFat 2.1, Sodium 8.9, Carbohydrate 89.2, Fiber 3.2, Sugar 76.9, Protein 2.7
More about "mustardpeppercornmarinade recipes"
MUSTARD AND PINK PEPPERCORN RIB OF BEEF - WOMAN AND HOME
From womanandhome.com
GREEN PEPPERCORN MUSTARD - BARBECUEBIBLE.COM
From barbecuebible.com
CHICKEN WITH MUSTARD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
GOURMET MUSTARDS YOUR CORNED BEEF NEEDS TO MEET | ALLRECIPES
From allrecipes.com
MUSTARD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SWEET MUSTARD PEPPERCORN BBQ PULLED PORK - RED DUCK FOODS
From redduckfoods.com
STEAK WITH QUICK MUSTARD & PEPPERCORN SAUCE | KETODIET BLOG
From ketodietapp.com
CRACKED BLACK PEPPERCORN MUSTARD | COOKSTR.COM
From cookstr.com
CHINESE HOT MUSTARD: EASY, AUTHENTIC RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
MUSTARD-PEPPERCORN RUB - WOODLAND FOODS
From woodlandfoods.com
MUSTARD RECIPES & MENU IDEAS | EPICURIOUS.COM
From epicurious.com
HOW TO MAKE HOMEMADE MUSTARD – THE BASICS - CHILI PEPPER …
From chilipeppermadness.com
5 EASY MUSTARD SAUCES, DIPS, AND MARINADES - AVERIE COOKS
From averiecooks.com
HOW TOMAKE A VARIETY OF MUSTARD RECIPES - THE SPRUCE EATS
From thespruceeats.com
MUSTARD RECIPES | ALLRECIPES
From allrecipes.com
RECIPES – MUSTARD AND CO.
From mustardandco.com
45 WAYS TO USE ALL THE MUSTARD YOU CAN MUSTER - BON APPéTIT
From bonappetit.com
BEST MUSTARD RECIPES AND MUSTARD COOKING IDEAS
From thedailymeal.com
FILET MIGNON WITH PEPPERCORN MUSTARD SAUCE RECIPE | MYRECIPES
From myrecipes.com
4 HOMEMADE MUSTARD RECIPES - BLESSED BEYOND CRAZY
From blessedbeyondcrazy.com
BASIC HOMEMADE COUNTRY MUSTARD RECIPE - THE SPRUCE EATS
From thespruceeats.com
RED PEPPERS IN SWEET MUSTARD SAUCE - SO DELICIOUS
From sodelicious.recipes
BLACK PEPPERCORN MARINADE | RECIPE | MARINADE, RECIPES, STUFFED …
From pinterest.ca
HOMEMADE HABANERO MUSTARD - PEPPERSCALE
From pepperscale.com
MUSTARDPEPPERCORNMARINADE RECIPES
From recipesforweb.com
BASIC MUSTARD RECIPE WITH VARIATIONS - THE SPRUCE EATS
From thespruceeats.com
BLACK PEPPERCORN MARINADE | RECIPE | MARINADE, HOMEMADE …
From pinterest.ca
CHICKEN MARINATED WITH PEPPERCORN MUSTARD SAUCE | FOOD.COM
From food.com
7 YUMMY FOODS TO EAT WITH MUSTARD ... - ALLWOMENSTALK
From food.allwomenstalk.com
EASY HOMEMADE MUSTARD RECIPES | GLOBALNEWS.CA
From globalnews.ca
CURRY MUSTARD MARINADE — SMAK DAB
From smakdab.ca
GREEN PEPPERCORN MUSTARD RECIPES - NYT COOKING
From cooking.nytimes.com
GRILLED STEAK WITH MUSTARD PEPPERCORN SAUCE | CANADIAN LIVING
From canadianliving.com
50 RECIPES TO MAKE WITH MUSTARD - TASTE OF HOME
From tasteofhome.com
COARSE-GROUND MUSTARD RECIPE YOU CAN MAKE AT HOME
From thespruceeats.com
You'll also love