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Mustard Recipes Page 2

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Recipes Featuring Mustard

  • Mustard Pickles | 2 quarts little onions
    2 quarts little onions 3 quarts cucumbers 3 heads celery 3 heads cauliflower 4 green peppers (Chopped) 3 quarts vinegar 2 cups sugar 1/2 cup flour 2 cups mustard 1/2 ounce turmeric A little
  • French Mustard | 4 tablespoons of the best English mustard
    4 tablespoons of the best English mustard 2 teaspoons of salad oil 2 teaspoon of white sugar 2 teaspoons of salt 1 teaspoon of white pepper 1 small garlic minced very fine Tarragon vinegar Oil
  • Mustard Sauce | 1 cup of drawn butter sauce
    1 cup of drawn butter sauce Cayenne pepper 3 teaspoons of prepared mustard Prepared mustard: 2 heaping tablespoons of ground mustard 1 teaspoon of sugar 1/2 teaspoon of salt Vinegar
  • Green Olive Mustard Butter (Sandwich Filling)
    1/2 lb butter 3 hard boiled eggs, chopped 1 cup green olives, chopped 2 Tbsps ground mustard 1/8 tsp salt 1/8 tsp paprika
  • Mustard and Anchovy Butter
    Butter 2 tablespoons of good mustard 1 teaspoon of anchovy paste
  • Mustard Pickles | 1 1/2 gallon white wine vinegar
    1 1/2 gallon white wine vinegar 4 ounces ginger, bruised 2 ounces allspice 1/2 ounce chillies, bruised 2 ounces turmeric 1 pound mustard 1 ounce garlic 2 pounds salt 2 onions, cut in pieces.
  • Mustard Catsup
    1 pack tomatoes 1 pound brown sugar 1/4 pound mustard 3 red peppers 1 pint cider vinegar 1/4 pound salt 1 ounce ginger 1 ounce cloves 1/2 ounce mace 1/2 teaspoon cayenne
  • Mustard Pickle
    4 cups vinegar 1/4 pound mustard seed 1/4 pound horse-radish 1/2 pound mustard 1 cup brown sugar 1 cup chopped green pepper 2 tablespoons turmeric 1 pint button onions 4 cups sliced cucumbers
  • Mustard Sauce | 1/2 Tbsp butter
    1/2 Tbsp butter 1/2 Tbsp flour 1/4 cup hot water 1/2 Tbsp lemon juice Salt Cayenne pepper 1 scant tsp mixed mustard 2 Tbsps cream
  • Mustard Pickles, No 1 | 75 small cucumbers
    75 small cucumbers 1 head cauliflower 1 dozen sweet green peppers 1 dozen sweet red peppers 2 quarts pickling onions 2 quarts small green tomatoes 2 bunches small carrots Vinegar For brine:
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