SPICY MUSTARD
Make and share this Spicy Mustard recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine mustard, brown sugar, salt and turmeric in processor or blender and mix well.
- With machine running, add beer through feed tube in slow steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape down sides of work bowl.
- Transfer to jar with tight-fitting lid.
- Store in cool, dark place.
Nutrition Facts : Calories 1333.7, Fat 51.6, SaturatedFat 2.6, Sodium 2384.7, Carbohydrate 176.4, Fiber 26.5, Sugar 118, Protein 45.6
MUSTARD PICKLED EGGS
These pickled eggs are marinated in a cider vinegar that is spiced with mustard and turmeric powder. The longer they set, the better they get.
Provided by J. Murphy
Categories Appetizers and Snacks Pickled Egg Recipes
Time P3DT25m
Yield 6
Number Of Ingredients 7
Steps:
- Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 2.6 g, Cholesterol 186 mg, Fat 5.1 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 461.7 mg, Sugar 1.4 g
EGG SALAD WITH MUSTARD
A classic egg salad with mustard, perfect for finishing that half dozen of extra eggs.
Provided by CAPTMRWILL
Categories Salad Egg Salad Recipes
Time 30m
Yield 3
Number Of Ingredients 7
Steps:
- Place eggs in a heavy pot and fill with water, about 1 inch above the eggs. Bring to a rolling boil over medium-high heat. Remove from heat and allow to stand for 15 minutes. Place in an ice bath for 5 minutes. Remove shells.
- Chops eggs to desired consistency, either by hand or in a food processor.
- Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 5 g, Cholesterol 381.3 mg, Fat 29.8 g, Fiber 0.8 g, Protein 13.5 g, SaturatedFat 6 g, Sodium 419.6 mg, Sugar 2.8 g
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.
SPICY MUSTARD DIP
Cream cheese and a bit of sour cream temper the bold flavor of grainy Dijon mustard in this party dip laced with tiny shrimp and green onion.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 12 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Mix cream cheese, mustard, sour cream and green onion; stir in shrimp. Cover.
- Refrigerate several hours or until chilled.
- Serve with fresh vegetable dippers.
Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 210 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 3 g
GARLIC AND MUSTARD BURGERS
Mmmmmm.....we love these little beauties. I came across this recipe in a Betty Crocker cookbook long ago and have been making them ever since. The roasted bell peppers on the top make this extra special.
Provided by mommyoffour
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat grill.
- Mix beef, mustard and garlic.
- Shape mixture into patties about 3/ 4 inch thick.
- Cover and grill patties 4 to 5 inches from medium heat 13 to 15 minutes, turning once, until no longer pink in center adn juice is clear.
- Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
- Top burgers with cheese.
- Serve burgers on buns with lettuce and bell peppers.
MUSTARD PICKLED EGGS
I found this recipe on another site and it supposedly originated in Lancaster County, Pennsylvania. I decreased the water by half because I ended up with far too much liquid for the jar and had to dump some out. Next time I may omit the water altogether.
Provided by Mercy
Categories Brunch
Time P1DT10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
- Put the eggs in a widemouthed jar (an old mayonnaise jar would be great).
- Pour the hot mixture over the eggs.
- Seal the jar.
- Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.
SPICY MUSTARD
When I make this mustard, I add fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. -Joyce Lonsdale, Unionville, Pennsylvania
Provided by Taste of Home
Time 20m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.
Nutrition Facts : Calories 67 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 54mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
SWEET & SPICY MUSTARD SAUCE
A nice sweet and spicey mustard sauce that goes well with most meats, great on burgers and hot dogs as well! I get the best results with Keens Mustard Powder... other brands don't seem to work as well. Enjoy!
Provided by KrazyKaren
Categories < 15 Mins
Time 8m
Yield 1 Cups
Number Of Ingredients 5
Steps:
- Mix all dry ingredients together and put in a non-stick pot.
- Beat eggs with vinegar in a small bowl.
- Add egg/ vinegar mixture to the dry ingredients.
- Bring to a boil stirring constantly.
- When the sauce starts to boil, add the butter.
- Continue to boil until thinkened.
- store in an airtight jar in the fridge.
- Keeps for 7 days.
HONEY MUSTARD
Make and share this Honey Mustard recipe from Food.com.
Provided by Lorraine
Categories Salad Dressings
Time 5m
Yield 1 cup(approx)
Number Of Ingredients 6
Steps:
- Whisk together and chill.
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