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.
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!
Drain yams and mash. Add mayonnaise, dash of salt, pepper to taste, chopped onion, drained olives and sweet hot mustard. Prepare as you would regular potato salad. Add the chopped boiled eggs.
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.
lakes, and oregano in the hot oil until onions begin to
his, instead of sweet and hot mustard.
Note3: This recipe works well without
sandwich spread, and Beaver's Sweet Hot Mustard and mix well. (if you
eaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set
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.
ll the way though in hot oil -- 350\u00b0 for 2
owl, mix olive oil, honey, mustard*, orange marmalade, paprika, pepper flakes
Rub both sides of chops with mustard.
Sprinkle with salt and pepper.
Cover with wine and marinate for at least 2 hours or up to 8 in refrigerator, turning occasionally.
Rub again with mustard just before broiling or pan-frying to desired doneness, about 5 minutes per side.
Note: these can also be cooked on the grill.
he Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper, and hot sauce
In a glass bowl, combine the vinegar and mustard; allow to stand overnight.
The next day, place the eggs in the top of a double boiler and beat slightly.
Add the sugar and beat smooth, then beat in the vinegar-mustard mixture.
Cook over simmering water until the mustard is thickened and begins to bubble in the middle.
Transfer to an electric mixer bowl and beat for 5 minutes; add the salt.
Pour into a 1-quart glass jar or 4 (8 ounce) jars and store in the refrigerator.
(Keeps indefinitely.)
Mix dry mustard and vinegar and let stand
lastic bag.
Whisk Dijon mustard, brown sugar, red wine vinegar
In top of double boiler, put one 4 ounce can Coleman's dry mustard.
Pour 1 cup tarragon vinegar in.
Do not stir!
Let stand 1/2 hour.
Beat in 6 whole eggs, one at a time with wooden spoon. Add 1 cup sugar.
Stir and cook slowly for 15 minutes.
Stir until thickens.
Add 1 stick margarine.
Stir until melted.
Let cool in glass jars.
In a glass bowl, combine vinegar and mustard; allow to stand overnight.
The next day, place the eggs in the top of a double boiler and beat slightly.
Add the sugar and beat smooth.
Beat in the vinegar-mustard mixture.
Cook over simmering water until the mustard has thickened and begins to bubble in the middle. Transfer to an electric mixer bowl and beat for 5 minutes.
Add the salt and stir.
Pour into jars and store in the refrigerator. Makes approximately 1 quart.