Mustard Recipes

MAKING 1) Wash the Celeriac Root and trim it. Julienne the celeriac and transfer into a large bowl. 2) Squeeze in lemon juice and mix well to avoid discolouration of the celeriac. Keep aside. 3) Into a blender, add vinegar, mustard, honey, shallots and pepper... - 48.915

GETTING READY 1) In a medium bowl, combine first 3 ingredients and mix well. 2) Make 6 (1-inch-thick) patties, from the mixture. MAKING 3) Take a large skillet and coat with cooking spray. 4) Place over medium-high heat until hot. 5) Cook patties 5 minutes... - 47.1651

GETTING READY 1) Collect the required ingredients. MAKING 2) Boil the potatoes until they are soft enough and allow them to cool. 3) After a while, dice the potatoes. ... - 47.0931

MAKING 1. In the top of double boiler, mix sugar and mustard. 2. In a cup, beat eggs and add to sugar-mustard mixture in pan. 3. Add water and vinegar and blend. 4. Place the pan over simmering water and cook until the mixture coats the spoon. 5. Mix gelatin... - 47.0605

MAKING 1) To prepare the dressing, mix together mayonnaise, sour cream, honey, and mustard in a small sized bowl. 2) Cover and chill. 3) In a large mixing bowl, combine shredded cabbage, shredded romaine, jicama, and green onions. 4) Cover and... - 47.0599

GETTING READY 1) In a medium bowl, combine first 3 ingredients and mix well. 2) Make 6 (1-inch-thick) patties, from the mixture. MAKING 3) Take a large skillet and coat with cooking spray. 4) Place over medium-high heat until hot. 5) Cook patties 5 minutes... - 46.0745

GETTING READY 1) Cut rabbit into 6 or 8 pieces and put them in a large bowl. 2) Stir salt in cold water and soak rabbit for 1-2 hours. 3) Drain and pat dry thoroughly. 4) Coat with mustard, cover with cheesecloth and refrigerate overnight. 5) Remove rind and... - 44.8504

GETTING READY 1. In a cup, dissolve active dry yeast and sugar in warm beer. 2. Let stand for 5 to 10 minutes until frothy. 3. Grease a 9-inch loaf tin with oil or butter. 4. 20 minutes before baking, preheat the oven to 350°F. MAKING 5. In a large mixing... - 44.653

MAKING 1) Take a frying pan and heat oil in it. Add pork, few fillets at a time, and cook until evenly browned. 2) Use a slotted spoon to take out cooked pork and set aside. 3) Now add butter to the pan and melt it. Stir in garlic and shallots and saute... - 44.5374

GETTING READY 1. In a plate, mix mustard and flavouring. 2. Cut the tomatoes into half. 3. Preheat oven to 425 degrees Fahrenheit. MAKING 4. On a baking dish, place the tomatoes and spread mustard mixture over each. 5. In a bowl, mix rest of the ingredients... - 44.2879

GETTING READY 1) Use salt and water to wash the pork well,then scald with 1 kettle of boiling water. 2) Wash thoroughly the kiam chye using cold water 3 to 4 times, discarding away the water each time. 3) Coarsely cut the kiam chye. 4) Cut the tomatoes into... - 44.0673

GETTING READY 1. Pluck endive leaves from base of head, discarding wilted and damages leaves. 2. Place leaves in a colander and wash them thoroughly. 3. Drain and wrap in a towel 4. Place in the refrigerator to chip and keep them crisp. 5. Wash or wipe... - 44.041

For sauce, stir together milk, mustard, cornstarch, and bouillon granules. Set aside. Preheat a wok or large skillet over high heat; add cooking oil. (Add more oil as necessary during cooking.) Stir-fry carrots in hot oil for 1 minute. Add broccoli and onion;... - 44.0117

Soak the gammon overnight in cold water. Drain, wrap in foil and bake in a moderate oven (400°F - Gas Mark 5) allowing 25 minutes per lb. and 25 minutes over. Drain the pineapple rings. Mix all the ingredients for the sauce together and boil for 2-3... - 43.9917

MAKING 1) Drain apricots and pour syrup into a 1-cup glass measuring cup mix it with water to make 1 cup. Keep aside apricots. 2) Take a small saucepan, mix apricot syrup, butter, brown sugar and mustards. Bring to a boil uncovered for 5 minutes or until... - 43.2419

MAKING 1 Neatly cut the rabbit into 12 serving pieces. 2 Dust the pieces in seasoned flour. 3 In a pan, add olive oil and butter and saute the rabbit along with salt pork. 4 Add shallots and bouquet garni to the mixture and add wine and stock to... - 42.6351

GETTING READY 1. Start by, preheating the oven to 375° F 2. Start trimming the celeriac, and also shaping it evenly with a paring knife, and then set it aside MAKING 3. In a small skillet, spread the mustard seeds, and toast it over medium-high heat for 6... - 42.5574

GETTING READY 1. In a bowl mix together the mustard, wine, 3 tablespoons of the oil and the thyme; 2. Place the quail in a large plastic food storage bag and pour in the marinade. 3. Press the air out of the bag and seal it tightly; rub the bag gently with... - 42.1652

GETTING READY 1) Preheat the grill. 2) Line the grilling pan with a sheet of foil and oil the sheet to avoid the sticking of fish. 3) Boil the potato with celeriac for about 15 minutes. 4) Add to the pan, peas and boil for... - 41.6749

GETTING READY 1. With a large knife or poultry shears cut each quail down the back from neck to tail. 2. Spreading the birds out skin side up break the curved rib bones with the flat of a cleaver or wooden mallet so that the birds lie flat. 3. Twist the wing... - 41.6669

MAKING 1) Use a large flameproof casserole, to add oil and heat over moderate heat. 2) Sauté the onion, shallots and garlic for 8 to 10 minutes, or until golden. 3) Pour in chicken stock to the casserole. 4) Place the the mustard greens on top of the... - 41.4548

Trim fat from meat. In a small bowl stir together mustard, honey, curry powder, and the 1 teaspoon chives. Remove about 1 tablespoon of the mustard mixture; brush over meat. Insert an oven-going meat thermometer into center of meat. For sauce, in a small bowl... - 41.3967

In a medium saucepan combine dry mustard, flour, chives, chervil, tarragon, parsley, sugar, turmeric and salt; mix well. Stir in water and wine gradually. Bring to a boil over high heat, stirring constantly. Cook for 1 minute, stirring constantly. Into a jar... - 41.1417

COOK BACON in frying pan 5-10 minutes until crisp. Drain on paper towel and set aside. 1.Trim beetroot by removing stems and leaves. Place in a pan; cover with cold water. Bring to boil, reduce heat and simmer gently 1 hour or until beetroot are... - 40.5468

GETTING READY 1. Using a fork, prick each brat 4 times. Arrange in a shallow dish, pour over beet and allow to marinate for an hour. 2. Take a small bowl, add mustard. Add horseradish and beer and allow the mixture to stand for 20 minutes before being... - 40.4647

GETTING READY 1. Preheat oven to 425 degrees F. MAKING 2.In a large bowl combine flour and garlic and onion powders. 3.Mix together corn oil and water and mix well. 4. Now, mix the dry ingredients with the wet ingredients. 5.Place the dough on a floured... - 40.4588

MAKING 1) In a bowl, soak the dried jellyfish in warm water for about 3 hours; then rinse thoroughly in fresh water and drain. 2) Shred the jellyfish thinly into about 2 1/2 inch long strips. 3) In a pan with boiling water, blanch the jellyfish for a few... - 40.2061

In shallow bowl, blend sour cream, mustard, lemon juice, honey and salt. Reserve half of sour cream mixture in small bowl. Set aside. On sheet of wax paper, combine cornflake crumbs, paprika and garlic powder. Dip each turkey slice in sour cream mixture, then... - 39.6221

Egg Filling: Combine next 6 ingredients. Trim crusts from breads. Butter one side of each slice. Spread 3 slices white bread with Ham Filling. Top each with slice of whole wheat, buttered side down. Spread with softened chive cheese; top with white bread, and... - 39.4728

MAKING 1) Butter the bread slices. 2) Lay some sliced cheese and lettuce on both a white and a brown bread slice; place a few slices of red pepper. 3) Place the buttered side of the bread downwards, lay a brown slice of... - 39.0645

These Veal Kidneys With Old Fashioned Mustard taste incredible ! Try these oven and skillet cooked veal kidneys with irresistible creamy garlic and mustard sauce with pepper and parsley seasonings for your next meal. Your suggestions for these Veal Kidneys... - 38.8081

GETTING READY 1) Preheat oven to 350 degree. MAKING 2) Blend butter, parsley, onion, lemon juice, mustard, and sesame seed. 3) Slice bread and spread the mixture on both side. 4) Take baking sheet, arrange the bread slices, and bake for 20 minutes. 5) Rase... - 38.6176

Wash mustard greens in water 4 or 5 times and slice coarsely. Set aside. Cut pork into slices 1/8 inch thick. Fry until about half done in a very large saucepan. Add hot water and greens. Cover and cook for 35 minutes, or until mustard greens are tender. Tie... - 38.2515

MAKING 1.In a large mixing bowl, put mustard, vegetable oil, egg, lemon juice, Parmesan cheese, sugar, Worcestershire sauce, salt, and pepper. 2.Stir well. SERVING 3.Use on salads - 38.222

Combine the mustard, cayenne pepper, garlic, caraway seeds, turmeric, and salt to taste. Add the shrimp and blend well. Cover and refrigerate for at least 1 hour and up to 6 hours. Heat the oil in a deep frying pan over medium-low heat. When hot, add die... - 38.1997

MAKING 1)In a bowl, make the biscuit dough as per the pack's instruction with milk. 2)On a slightly floured surface, roll out the dough to 1/8 inch thickness. 3)Using a knife or cookie cutter, cut out four 3 1/2-inch squares. 4)Slice the frankfurters and... - 37.8976

MAKING 1) On a baking sheet, place biscuit halves with hollow side up. 2) Mix the mustard and butter; drizzle over biscuits. 3) Cut the luncheon meat into 8 slices to fit the biscuits. 4) Top each of the biscuit with cheese, sliced to fit the luncheon... - 37.8866

MAKING 1.In a large bowl, put brown sugar, rock salt, white sugar, dill, vinegar, mustard, salad oil, Tabasco sauce, salt and pepper. 2.Stir all the ingredients well. SERVING 3.Serve as a food accompaniment with snacks and other foods. - 37.6209

Trim fat from meat. Stir together mustard, honey, curry powder, and chives. Brush about 1 tablespoon of the mustard mixture on roast. Insert a meat thermometer near the center of the roast. For sauce, mix the remaining mustard mixture with sour cream; cover... - 37.3512

In a medium bowl, stir together the vinegar, honey, poppy seeds and mustard. Cut any large slices of the plums or nectarines crosswise in half. Add the plums, nectarines, strawberries and grapes to the vinegar mixture. Toss until coated. Cover and marinate in... - 37.2643

GETTING READY 1) In a bowl, add water, milk, mustard, flour, salt and dill seeds. 2) With a hand-held or electric beater, beat till well combined. 3) Transfer the mixture to a saucepan. MAKING 4) Heat the saucepan over medium flame. Stir continously till the... - 37.1575

1. Preheat the oven to moderate (350°). Remove the netting from the pork butt. 2. Place the pork on a rack in a roasting pan. Pour water into the pan to a depth of 1/4 inch. Cover the pan tightly with a lid or alurninum foil. 3. Bake the pork in the... - 36.9192

For the dressing, in a small mixing bowl stir together the mayonnaise or salad dressing, lemon peel, juice, mustard, and garlic. In another small bowl whip cream till soft peaks form. Then fold whipped cream into mayonnaise mixture. If necessary, stir in 1 to... - 36.6714

MAKING 1)Rinse mushrooms and watercress and trim off stems. 2)Chop green and white part of scallion and mix it with yogurt, mustard, capers, salt and pepper. SERVING 3)Before serving spoon over watercress and mushrooms. - 36.446

Combine the egg yolks and the lemon juice in the blender. Cover, blend 10 seconds. Melt butter 2 minutes at HIGH. Gradually add hot water to egg yolks, while blending at medium speed, then add the hot butter, in a slow steady stream. Stop blender. Add the... - 36.3206

In microproof measure (at least 2 cup or 500 mL) combine dry ingredients and mix well. Add Tabasco sauce, egg and vinegar and blend well. Cook on HIGH 3 minutes, whisking every 30 seconds. Reduce power level to 50% during last minute of cooking if mixture... - 36.2528

Place egg substitute in microwave and cook on low setting 1 to 2 minutes, or just until warm or place carton in warm water for 5 to 10 minutes, or until warm. Rinse and trim broccoli into 4-inch spears. Steam until tender-crisp. Set aside. Pour warm egg... - 35.6748

GETTING READY 1. Pick the leaves tearing them into bite-size pieces or finely chop. MAKING 2. Add leaves to a large saucepan. Pour in water and add salt. 3. Cover the pan with its lid and place on a medium low flame. 4. Allow the water to simmer and leaves... - 35.6032

Peel fresh bamboo shoots and cook in salted boiling water. Drain and cut. Heat oil and fry the bamboo shoots till golden brown. Drain. Mix sugar, salt, soya sauce and add to the bamboo shoots and set aside. Wash mustard greens, drain and wipe. Heat the oil... - 35.1758

MAKING 1) In a bowl add mayonnaise, mustard, and honey. 2) Whisk together the mixture till smooth. 3) Add vinegar, salt and pepper to taste. 4) Mix thoroughly. SERVING 5) Toss with any salad of your choice. - 35.0731

1. Wash and clean mustard greens and spinach. 2. Cut finely and put into a pan with a cup of water. Add chilli powder and half the ginger finely chopped. 3. Cook over a very slow fire till done. 4. Mash well. Add salt. 5. In another vessel, heat the clarified... - 35.0643

Shell and clean the prawns. Heat a saucepan of water with the bay leaves to the boil. Salt it generously and add the prawns. Cook for 1-1 1/2 minutes, drain, then refresh them immediately in cold running water. Drain well and pat the prawns dry on paper... - 35.0136

GETTING READY 1. Peel the whole onions. MAKING 2. In a saucepan, place the peeled onions and cover them with cold water. 3. Add a generous pinch of salt. 4. Place pan on a medium heat and bring water to a boil. 5. Reduce the heat and let the onions simmer... - 34.9809

MAKING 1. In a wok or heavy bottomed skillet heat oil and stir fry the chicken until it becomes white from all sides. 2. Add the mustard greens, red pepper, lima beans and stir fry a little until the greens wilt. 3. Add the wine, soy sauce and sugar, sprinkle... - 34.9567

GETTING READY 1) Prior to cooking the sausages,pierce the skin at several places to prevent them from bursting. MAKING 2) In a skillet, poach the sausages in wine for about 20 minutes. 3) Remove the sausages and discard the liquid. 4) In a skillet,stir... - 34.9152

MAKING 1) In a steamer place the broccoli flowerets for 5-7 minutes, until tender but firm. 2) Remove broccoli from the steamer, place in a colander to drain. 3) In a bowl, whisk together oil, juice, vinegar and mustard, to make a dressing. 4) Add the... - 34.8512

Combine mustard seeds, mustard, turmeric, and water in a small bowl. Let stand one hour.- Meanwhile, combine vinegar, wine, oil, sugar, onion, garlic, allspice, cinnamon, and cloves in a saucepan. Bring to a boil and simmer five minutes. Pour mixture into a... - 34.8315

Lay butterfish in baking dish. Sprinkle the wine, fish stock, salt, and pepper over them. Place in a 400° F oven. Bake 5-7 minutes. Drain juices into saucepan while keeping the fish warm. Add cream and mustards. Cook on medium high flame for 3-4... - 34.7809

MAKING 1) Combine together all the ingredients. Keep stirring till they have blended properly. SERVING 2) Serve or use as required. Can be used as spread for frankfurters or hamburgers on rolls. - 34.7227

In small saucepan blend sorghum into mustard; stir in the vinegar, Worcestershire sauce, salt, and hot pepper sauce. Bring to boiling. Place spareribs, meaty side down, in shallow roasting pan. Roast at 450° for 30 minutes. Remove pan from oven; drain off... - 34.6434

Cut the fish across into steaks, each about 1 1/2 inches thick. Combine the lemon juice, mustard, garlic, bay leaves, cayenne pepper, and salt in a bowl, then add the mackerel steaks and stir to coat them. Heat the oil in a frying pan over low heat, add the... - 34.6136

MAKING 1.Take a small bowl and put in all the ingredients. 2. Mix well. SERVING 3. Use as desired for marinating meats. 4.Unused mariande can be stored in airtight containers in the refrigerator for upto 1 week. - 34.3235

Combine first 4 ingredients; add pancake mix. Beat with rotary beater till smooth. Pour salad oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches. Heat over range to 375°. Add 1 teaspoon salt. Transfer cooker to fondue burner. Have... - 34.2748