hour longer.
Make mustard sauce: In a small bowl
Preheat oven to 375 degrees F (190 degrees C).
Drizzle olive oil over Brussels sprouts in a large mixing bowl; toss to coat. Spread sprouts onto a baking sheet; season with salt and pepper.
Roast in preheated oven until hot in the middle, about 15 minutes.
Whisk agave nectar and spicy mustard together in a large mixing bowl until smooth; add sprouts and toss to coat. Spread onto baking sheet.
Roast sprouts until tender, about 20 minutes more.
o make the spicy russian mustard sauce combine the dry mustard and vinegar
inegar, 1 tablespoon yellow mustard, the spicy mustard, coarse-grained mustard, 1 tablespoon of
Combine mustard and apple juice; shake well.
Remove skin from chicken breasts and brown in a nonstick skillet.
Slice onion on top of the chicken breasts.
Pour mustard and apple juice mixture over breasts and onion.
Cover and cook until sauce is slightly thick.
If mustard and apple juice do not cover chicken, add more sauce.
Prepare grill and turn to medium-high heat.
In a shallow dish, blend the following ingredients: Red Monkey Stone Ground Spicy Mustard Seasoning, brown sugar, rosemary, salt and pepper.
Drizzle each lamb chop with 1/4 tablespoon of olive oil, then coat with the seasoning blend.
Place chops on grill and cook for four minutes. Turn chops over and cook the other side for two minutes.
Sprinkle with chopped pistachio nuts and serve one or two per person as an appetizer.
To make the mustard sauce: Bring the cream to
aste, ginger, star anise, and Chinese five-spice powder.
Cook
ettuce, diced onion, mayo, and mustard.
Put all ingredients on
ixture becomes thick. Stir in spicy mustard and marmalade. Remove from heat
Use heaping tablespoons of the mustard (sometimes I use a combination of yellow and spicy mustard-whatever I have on hand).
Place all ingredients in a jar adding the salt and pepper to taste. Shake until well combined.
This will keep for weeks in the refrigerator, just shake well before using.
Whisk together chili sauce, honey, mustard, horseradish, oil, thyme and chili powder.
Toss prawns in the marinade, stand at room temperature for 30 minutes.
Heat the broiler.
Place prawns in a single layer on a foil covered cookie sheet.
Broil 2\" from the heat for 3-4 minutes.
Turn after 2 minutes.
Do not overcook the prawns should be firm, opaque and slightly charred on the edges.
Slice kielbasa into bite-size pieces. Using a griddle or frying pan, brown both sides of the kielbasa slices.
While the kielbasa is grilling: In a large saucepan, combine mustard and honey. Bring to a boil over medium heat. Stir in hot sauce.
Next, add the kielbasa to the honey-mustard sauce, stirring to coat.
Transfer everything to a small crock pot or serving bowl and serve with toothpicks. I recommend using a crock pot -- then you don't have to worry about keeping them hot during the party.
Place light brown sugar in small sauce pan.
Add the Honey Mustard or Spicy Mustard.
Add chili powder or Tabasco.
Add warm water.
Whisk ingredients well until you have a sauce.
Heat over low heat 5-10 minutes before serving your pork chops.
Drizzle over pork chop squares or dip!
aper towels.
Serve with spicy mustard or sweet & sour sauce
ave plenty of that wonderful chinese hot mustard to dip these with.
br>To serve as a Chinese appetizer, cut into 1/4
small bowl, mix the mustard, honey, mayo and dried onion
1/2 cup cheddar cheese, spicy mustard, 1 tablespoon Parmesan, salt, pepper
as part of a Chinese meal (a couple of meat