Wash, remove all seeds and finely chop banana peppers.
Cook banana peppers and vinegar together over medium heat for 5 minutes.
Add mustard, sugar and salt to pepper mixture and bring to boil.
Combine flour and water together to smooth paste.
Add to pepper/mustard mixture.
Mix well.
When cool, blend with hand mixer.
nd season with salt and pepper. Cover the pan with foil
small bowl, mix the mustard, honey, mayo and dried onion
Heat the oil in a saucepan over medium heat.
Add the onion, garlic, and red pepper. Saute' 3 to 5 minutes.
Add the parsley, mustard, vinegar, salt, and pepper. Cook 3 minutes or until thoroughly heated. Cover and set aside.
Cook the pasta in boiling water for 5 minutes. Add the cauliflower and broccoli. Cook an additional 3 minutes or until vegetables and pasta are tender. Drain well.
Combine the pasta mixture and the red pepper/mustard sauce mixture. Toss well. Sprinkle with the cheese and serve.
he ketchup, salt, vinegar, sugar, mustard, and chili powder; mix well
In a small- med bowl mix together the mayonnaise, yogurt (or sour cream), parsley, dill, salt, pepper, mustard powder, tarragon and cider vinegar.
Combine well with other ingredients in a larger bowl, cover and chill.
Whisk together the vinegar, white pepper, mustard and honey with a little salt. Add the oil in drops while whisking and serve garnished with dill.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
ntil golden brown.
Honey Mustard instructions:
Combine all ingredients
Melt butter in a large skillet over medium heat. Saute garlic in butter until tender, 1 to 2 minutes. Pour in the wine. Season with lemon pepper, mustard, and red pepper flakes. Stir in shrimp, and cook 5 minutes, or until shrimp is done. Sprinkle with chopped parsley.
y combining oil, vinegar, mustard, salt pepper, mustard seeds, and garlic powder. Taste
br>In a saucepan, combine pepper/vinegar combination with salt and
In bowl, cream Crisco and brown sugar. Beat in molasses and egg.
Combine flour, baking soda, ginger, cinnamon, pepper, mustard, cardamom, salt and cloves.
Gradually add to creamed mixture.
Cover and refrigerate about 1 hour or until easy to handle.
Roll into 1-inch balls and then roll in additional sugar.
Bake at 375\u00b0F till surface cracks or about 10-12 minutes.
Cool on wire rack completely.
Add the mustard, season with salt and white pepper - mustard has a tendency
In a 8-quart pot, mix diced peppers, sugar, mustard, vinegar and salt.
Bring to a boil.
In a separate bowl, mix flour and water.
Blend until smooth.
Add to the pepper mixture.
Boil 5 minutes, stirring constantly, with wooden spoon.
Remove from heat, add pickle relish.
Pour into jars and seal.
Coarsely grind the mustard seed.
Transfer to a small bowl, add all the remaining ingredients, and mix thoroughly with a fork.
Cover with plastic wrap and set aside for 2 hours.
The mustard should be ready to use immediately, with a refrigerator shelf life of 3 months.
he onions, red peppers, habenero pepper in the olive oil.
ot and stir in the mustard, sugar, honey, apple cider vinegar
revious recipe (let cool first), add 1 tablespoon pre pared mustard, 1
ach steak with salt and pepper, and then spread the top