Sweet And Sour Mustard Recipes

Steps:

• In a small bowl, stir together marmalade and mustard.

Steps:

• Cook sausages in a medium size skillet over medium-high heat until browned and cooked through, about 10 to 12 minutes.
• In a separate saute pan, heat oil over medium-high heat. Add onion and peppers stir-fry mix and salt and pepper. Cook until softened, about 4 to 5 minutes.
• In a small bowl whisk together mustard, brown sugar, vinegar, and hot sauce.
• For assembly, generously spread mustard on each side of the hot dog buns. Place a sausage in each bun and top with onion and pepper mixture.

Steps:

• In a saucepan, whisk together all ingredients.
• Cook over low heat, stirring constantly, until thickened.
• Pour into storage container, cover and refrigerate.

Steps:

• In a nonmetallic bowl, preferably china or glazed pottery, blend together the dry mustard and sugar. Whisk in both vinegars and the salt. Let this stand, uncovered, for 24 hours.
• To finish the mustard, transfer the mustard solution to a nonmetallic saucepan (I use enameled cast iron). Whisk in the beaten eggs. Cook the mixture over moderately low heat, stirring continuously, for about 17 minutes, or until dense enough to thickly coat a spoon.
• Pour the cooked mustard into a jar, cool to room temperature and then cover and refrigerate.

Steps:

• Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Add the pork and stir-fry until just cooked through, about 3 to 5 minutes. Add the cabbage, bamboo shoots, soy sauce, mushrooms, wine and cook until soft, about 3 minutes. Add the cornstarch slurry. Season, to taste, with salt and pepper. Transfer the filling mixture to a medium bowl and add the scallions and the bean threads to the cooled mixture. Sir to blend.
• Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers, just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this allows the egg to set. Fill and roll the remaining wrappers, cover, and allow the rolls to rest at least 2 minutes.
• Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over high heat. Add the egg rolls 4 to 6 at a time and fry them until light golden, turning as needed, about 5 minutes.
• Remove them with a slotted spoon and drain on paper towels. Fry again at 350 degrees (until golden) just before serving for extra crispiness.
• To Serve: Place a spoonful of the Sweet and Sour Sauce in the middle of a serving plate. Slice the rolls on the diagonal and arrange 3 of them around the sauce. Drizzle the spicy mustard around the outside of the plate and serve.
• In a saucepan over medium high heat, add the vinegar, soy sauce, wine, pineapple juice, and sugar. Bring to a boil and then reduce the heat to medium. Add the chile flakes, pineapple, mango, peppers, and cornstarch, and let simmer for 2 minutes. Serve hot.
• In a small bowl, whisk together the mustards, and sugar until a smooth paste is formed.

Steps:

• In a medium saucepan over medium heat, mix the grape jelly and mustard. When the mixture begins to bubble, stir in the cocktail wieners. Reduce heat and simmer until serving.

Steps:

• Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
• Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.
• Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
• During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice.

Steps:

• Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan.
• Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
• Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.

Steps:

• Stir together all ingredients.

Steps:

• 1. In saucepan, combine sugar, dry mustard, salt and flour. Blend in eggs, vinegar and worcestershire sauce to form a small paste. Over low heat, gradually add milk; stirring constantly until sauce thickens. Yield: 2 cups

Steps:

• Cook the sugar, vinegar, and bacon fat together until sugar caramelizes.
• Add shallots; cook until shallots are browned.
• Add drained mustard greens.
• Add liquid smoke, Tabasco, and chili powder and cook down.

Steps:

• Make sauce:
• Cook onion in oil in a 12-inch deep heavy skillet over moderate heat, stirring occasionally, until golden, 12 to 15 minutes. Add tomatoes with juice, lemon juice, brown sugar, cherries, salt, and pepper and simmer, uncovered, breaking up tomatoes into smaller pieces with a wooden spoon and stirring occasionally, 30 minutes.
• Stuff cabbage while sauce simmers:
• Immerse whole heads of cabbage, 1 at a time if necessary, in a large pot of boiling salted water and cook until leaves are tender but still hold their shape, about 5 minutes. Transfer cabbages with a large slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander. Separate leaves, then cut off and reserve tough stem ends. Discard core. Pat leaves dry with paper towels.
• Stir together beef, rice, water, onion, salt, and pepper. Spread out 1 large cabbage leaf on a work surface and put 2 tablespoons filling in center. Fold both sides of leaf toward center (over filling), then fold stem over filling and roll tightly into a cylinder. Stuff remaining cabbage leaves in same manner, using less filling for smaller leaves. Chop any unused leaves and reserved stem ends and stir into simmering sauce.
• Arrange stuffed cabbage rolls, seam sides down, in 1 layer over sauce and simmer, covered, 1 1/2 hours.