SWEET-AND-SOUR MUSTARD
In addition to using my mustard as gifts for friends, I give it to my father each Christmas. One year, I absentmindedly left it behind in my refrigerator-and he was so disappointed when he didn't find it under the tree that I had to send him some as soon as I got back home! Of course, I like using this mustard in my own kitchen as well-in everything from honey-mustard chicken to sandwiches. It doesn't have a "bite"...just a little "zip". Our home's in the country, I grow both vegetables and flowers here. On vacations, my husband and I get our exercise doing lots of mountain hiking.
Provided by Taste of Home
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, whisk together all ingredients. Cook over low heat, stirring constantly, until thickened. Pour into small jars. Cover and refrigerate.
Nutrition Facts : Calories 52 calories, Fat 1g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 9mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
SWEET AND SOUR MUSTARD
Make and share this Sweet and Sour Mustard recipe from Food.com.
Provided by ratherbeswimmin
Categories Sauces
Time 25m
Yield 1 1/2 cup
Number Of Ingredients 5
Steps:
- In a saucepan, whisk together all ingredients.
- Cook over low heat, stirring constantly, until thickened.
- Pour into storage container, cover and refrigerate.
Nutrition Facts : Calories 837.5, Fat 18.1, SaturatedFat 2.6, Cholesterol 282, Sodium 152.9, Carbohydrate 157.2, Fiber 5.8, Sugar 144.3, Protein 18.3
SAUSAGE AND PEPPER GRINDER WITH SWEET AND SOUR MUSTARD
Steps:
- Cook sausages in a medium size skillet over medium-high heat until browned and cooked through, about 10 to 12 minutes.
- In a separate saute pan, heat oil over medium-high heat. Add onion and peppers stir-fry mix and salt and pepper. Cook until softened, about 4 to 5 minutes.
- In a small bowl whisk together mustard, brown sugar, vinegar, and hot sauce.
- For assembly, generously spread mustard on each side of the hot dog buns. Place a sausage in each bun and top with onion and pepper mixture.
SWEET-AND-SOUR STUFFED MUSTARD CABBAGE
Categories Sauce Beef Leafy Green Rice Sauté Rosh Hashanah/Yom Kippur Winter Simmer Gourmet
Yield Makes 6 main-course servings
Number Of Ingredients 17
Steps:
- Make sauce:
- Cook onion in oil in a 12-inch deep heavy skillet over moderate heat, stirring occasionally, until golden, 12 to 15 minutes. Add tomatoes with juice, lemon juice, brown sugar, cherries, salt, and pepper and simmer, uncovered, breaking up tomatoes into smaller pieces with a wooden spoon and stirring occasionally, 30 minutes.
- Stuff cabbage while sauce simmers:
- Immerse whole heads of cabbage, 1 at a time if necessary, in a large pot of boiling salted water and cook until leaves are tender but still hold their shape, about 5 minutes. Transfer cabbages with a large slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander. Separate leaves, then cut off and reserve tough stem ends. Discard core. Pat leaves dry with paper towels.
- Stir together beef, rice, water, onion, salt, and pepper. Spread out 1 large cabbage leaf on a work surface and put 2 tablespoons filling in center. Fold both sides of leaf toward center (over filling), then fold stem over filling and roll tightly into a cylinder. Stuff remaining cabbage leaves in same manner, using less filling for smaller leaves. Chop any unused leaves and reserved stem ends and stir into simmering sauce.
- Arrange stuffed cabbage rolls, seam sides down, in 1 layer over sauce and simmer, covered, 1 1/2 hours.
SWEET AND HOT MUSTARD
A few tablespoons of this mustard may be whisked into homemade mayonnaise and served with anything poached. It also is a tasty addition to a vinaigrette dressing.
Provided by Lisa Yockelson
Categories condiments
Time P1DT30m
Yield About one-and-one-half cups
Number Of Ingredients 6
Steps:
- In a nonmetallic bowl, preferably china or glazed pottery, blend together the dry mustard and sugar. Whisk in both vinegars and the salt. Let this stand, uncovered, for 24 hours.
- To finish the mustard, transfer the mustard solution to a nonmetallic saucepan (I use enameled cast iron). Whisk in the beaten eggs. Cook the mixture over moderately low heat, stirring continuously, for about 17 minutes, or until dense enough to thickly coat a spoon.
- Pour the cooked mustard into a jar, cool to room temperature and then cover and refrigerate.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 239 milligrams, Sugar 68 grams, TransFat 0 grams
SWEET AND SOUR GREENS
Even children will eat these greens! Every time I cook them, someone wants the recipe. Use fresh collard, kale, or mustard greens.
Provided by Angela
Categories Side Dish Vegetables Greens
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan.
- Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
- Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 20.7 g, Cholesterol 14.3 mg, Fat 10.1 g, Fiber 5.1 g, Protein 5.9 g, SaturatedFat 3.2 g, Sodium 240.1 mg, Sugar 13.1 g
SWEET AND SOUR MUSTARD SAUSAGES AND MEATBALLS
A few months ago in one of the forums Zewbiedoo mentioned a basic recipe alternative to Grape Jelly Meatballs, so today I decided to give 'em a try. :) Her recipe was for 32 ounces apple jelly and 6 to 8 ounces yellow mustard. I, of course, had to fiddle with it and add other stuff. :) I made them for our gaming session and they went over very well, especially with those folks who really enjoy tangy, "mustardy" flavors.
Provided by Julesong
Categories Apple
Time 4h5m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In your crockpot, combine the jelly, mustard, onion, garlic, and curry powder, and stir well to mix.
- Add the sausages and meatballs.
- Cover and cook: if meatballs are frozen, heat on high for 4 hours; if meatballs are thawed, heat on high for at least 2 hours.
- You can also use just all sausage or all meatballs.
Nutrition Facts : Calories 378, Fat 15.2, SaturatedFat 5.2, Cholesterol 30.9, Sodium 959.4, Carbohydrate 51.4, Fiber 1.6, Sugar 35.9, Protein 11.2
HIRSHEIMER'S HOT & SWEET MUSTARD
Slather on sandwiches, and serve alongside ham or sausages.
Provided by Melissa Hamilton
Categories Condiment/Spread Egg Mustard Fourth of July Quick & Easy Lunch Summer Edible Gift Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Whisk brown sugar and mustard powder in a large bowl to combine. Add vinegar and honey; whisk well. Strain through a fine-mesh sieve into a large metal bowl. Add eggs and whisk until blended.
- Set bowl with mustard mixture over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water; eggs may scramble). Cook, whisking and scraping bottom of bowl frequently, until mustard is thick and an instantread thermometer registers 160°F, about 5 minutes.
- Divide mustard among jars. Screw on lids and chill. DO AHEAD: Mustard can be made 2 weeks ahead. Keep refrigerated for up to 2 months.
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- Trim and core green tomatoes and slice into 8 equal slices. Combine cornmeal with salt and cayenne. Heat a small saute' pan on medium heat. Add canola oil. Dredge tomato slices in corn meal mixture and brown on each side, placing on parchment line sheet pan. Spread 1 ounce of goat cheese on each tomato slice. Place tomato slices in 350 degree oven and roast until cheese is warmed and faintly browned. Remove from oven and set aside.
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