or the sauce: combine horseradish, mustard and honey in a bowl
iabatta with a smattering of Hot Mustard.
Use 3 slices of
Mix all of the ingredients together in a microwave safe container until it is one solid color.
A fork works well forthis. Microwave on high about 35 seconds, and mix again.
Cover, and refrigerate at least 6 hours (to allow theflavors to meld)
Refrigerate until needed, and remember to refrigerate unused portions.
This recipe makes a little more than 4 \"packets\" of hot mustard sauce. Double it or triple it as needed.
Heat oil in a large pot or Dutch oven over medium heat; cook and stir cabbage and garlic basil spread until cabbage begins to soften, about 5 minutes. Add sauerkraut, sweet hot mustard, and pastrami; cook and stir until hot, 3 to 4 minutes. Stir in 2 cups shredded Swiss cheese and cook until melted, 2 to 3 minutes.
Spread each hoagie bun with 1 tablespoon spicy brown mustard. Top with 4 slices Swiss cheese and evenly distribute the pastrami mixture among the sandwiches. Sprinkle with diced onion and top with tomato wedges.
Dijon mustard is good in this, instead of sweet and hot mustard.
Whisk together mustard and vinegar and let set in refrigerator overnight.
Mix together sugar and eggs; add pat of butter.
Add mustard mixture.
Cook over medium heat until spoon is coated. Great dip for hors d'oeuvres or pretzels.
In small microwave safe bowl, combine all ingredients with a fork. Mix well.
Microwave on high about 30-35 seconds then mix again.
Cover & refrigerate at least 6 hours to allow the flavors to meld.
This makes approximately 4 packets worth of hot mustard.
Preheat oven to 375 degrees.
Cut salmon into 2 equal pieces.
Slather each piece with a tablespoon or so of the mustard.
Add the salt and pepper to your liking.
Bake for about 10 min or until fish just flakes with fork.
Don't overcook!
Enjoy!
Mix water and mustard to form a paste.
Let stand for 15 minutes.
Add soy sauce and stir well.
In a large bowl combine vinegar, catsup, horseradish, mustard, garlic, salt and pepper.
Blend in oil.
Add shrimp.
Chill, serve in a bowl with toothpicks; garnish with chives.
Serves 6.
Peel turnips and carrot. Shred or julienne cut all the vegetables.
Toss veggies with sugar.
Mix dressing ingredients, whipping with a fork or a whisk until the mustard is dissolved.
Toss dressing with veggies.
Chill at least one hour to blend flavors.
Note: Can substitute Splenda or preferred artificial sweetener to make this diabetic-friendly.
pepper, and 1/2 t. mustard to potatoes. Mix well.
ake the full recipe.
Pour the drained hot pepper slices into
COMBINE beer and brown mustard seeds in a medium saucepan.
ll the way though in hot oil -- 350\u00b0 for 2
owl, mix olive oil, honey, mustard*, orange marmalade, paprika, pepper flakes
Cut each hot dog in half (measuring about
lakes, and oregano in the hot oil until onions begin to
small bowl, add the mustard and cranberry sauce and stir
lend: whisk together vinegar through hot mustard; whisk in mayonnaise and cream