Mix lukewarm water, 1 tablespoon honey or molasses, 2 tablespoons yeast and wheat flour.
Cover and let set for 20 minutes or as long as all day.
Mix in remaining ingredients, adding white flour 1/2 cup at a time.
Stir until dough begins to pull away from the sides of the bowl.
Knead 8 to 10 minutes. Divide into two loaves; place in greased 8 1/2 x 4 1/2-inch bread pans.
Let rise 1 to 1 1/2 hours.
Bake at 350\u00b0 for 35 to 40 minutes.
If you make 1 loaf and a dozen rolls, bake rolls at 375\u00b0 for 15 to 20 minutes.
bowl, whisk together the flour, cornmeal, baking powder, salt, and
br>Add 3 cups bread flour and beat thoroughly.
Add
ans and coat grease with flour. Divide dough into tow loaves
Combine the rye flour, all-purpose flour and yeast in a large
ream, mayonnaise, white wine vinegar, stone ground mustard, sugar, salt and pepper
arge, resealable plastic bag, mix flour, salt, and pepper. Place cubed
Grill hot dogs until done. Prepare Idahoan Buttery Homestyle Mashed Potato Cup according to package directions and stir in stone ground mustard. Place not dog on bun and spread potato mixture on top. Add toppings to your taste. No ketchup needed!
Grill sausages until done. Prepare Idahoan Buttery Homestyle Mashed Potato Cup according to package directions and stir in stone ground mustard. Place sausage on bun and spread potato mixture on top. Add toppings to your taste. Top with honey mustard dressing.
Have fun with your hot dogs!
alt, and 1/2 teaspoon ground black pepper. Cook for 10
Put the pork in a large crock pot and top with onion, potatoes and green beans.
Mix seasonings (not mustard) in water and pour over the top.
Cover and cook on LOW heat 6 to 8 hours or HIGH 3 to 4 hours.
Drain and serve with stone ground mustard, if desired.
ith approximately 1/4 teaspoons stone ground (or spicy) mustard. (Or mustard
In a large saute pan cook bacon until crisp. Remove bacon from pan and drain on paper towels. When cool roughly chop and set aside. Remove all rendered fat except 2 tablespoons in the saute pan and add butter and garlic. Saute garlic for 2 minutes. Add mushrooms and continue to cook until mushrooms are tender. Salt and pepper. Stir in chopped parsley. Keep warm until grits are finished cooking.
In a medium saucepan, over high heat, bring water, cream, butter, salt and pepper to a boil. Stir in the grits and bring back to boil, stirring ...
o package directions.
Add stone ground mustard and stir thoroughly.
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.
Stir together yeast, water, oil, and honey in a bowl to dissolve the yeast.
Next add salt and whole wheat flour.
Mix well, then add white flour.
Knead the dough until it's smooth and elastic (you can never'over-knead' the dough, sometimes I even punch the dough; it helps relieve stress!).
Cover with a towel and let raise 20 minutes.
Punch down and shape into a round loaf, place on greased cookie sheet, cover, and let raise until double (about 1 hour).
Bake 35 minutes at 350 degrees.
Enjoy!
Saute onion in butter.
Add chicken stock and half and half; bring to a boil.
Whisk in the grits. Reduce heat and simmer for 15 minutes.
Stir in cream cheese, salt, and pepper.
Continue to simmer 1-2 minutes longer until grits are creamy.
Stir in Parmesan cheese and green onions. Serve immediately or cover and keep warm.
Combine stone-ground cornmeal, baking soda and baking
Pour oil into cast-iron skillet.
Heat to the smoking point in 400\u00b0 oven.
Meanwhile, combine cornmeal and other dry ingredients. Blend thoroughly.
When oil is hot, add buttermilk to dry ingredients and mix with stiff whisk.
Carefully remove skillet from oven and pour hot oil into batter, mixing with whisk while pouring.
Pour batter into skillet and return to oven.
Bake at 400\u00b0 for 30 minutes or until golden brown.
Remove and let rest for 10 to 15 minutes.
Preheat oven to 350 degrees F.
Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
Coat each crostini with Dietz & Watson Stone Ground Mustard.
Place 2 strips of roast port and 1 slice of Swiss cheese on top of crostini and top with a few slices of dill pickles. Season with salt and pepper.