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Mustard Pickled Eggs
Appetizer

Mustard Pickled Eggs

4.1

Prep
5 min
Cook
20 min
Total
4345 min

Instructions

  1. 1 Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.

By J. Murphy

Easy Deviled Eggs
Appetizer American

Easy Deviled Eggs

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
  2. 2 Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg whites; cool and serve.

By Martin

Cheddar-Beer Fondue
Appetizer

Cheddar-Beer Fondue

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Mix Cheddar cheese and flour together in a bowl.
  2. 2 Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.

By danzer19

Blue Cheese and Onion
Appetizer

Blue Cheese and Onion

4.5

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 In a glass dish or serving bowl, layer the blue cheese and onion. Mix together the olive oil, lemon juice, vinegar, garlic, mustard powder and pepper. Pour over the blue cheese and onions, and let stand for 1 hour at room temperature to marinate. Serve on cocktail rye slices.

By DOLLI24

Fabienne's 'Black-Eyed' Crab Cakes
Appetizer

Fabienne's 'Black-Eyed' Crab Cakes

4.5

Prep
20 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Whisk lemon zest, mustard powder, seafood seasoning, onion powder, and cayenne pepper together in a bowl. Add black-eyed peas to lemon zest mixture and smash with a fork until mixture is crumbly. Stir egg and mayonnaise into pea mixture; gently fold in crab meat and Parmesan cheese until combined.
  2. 2 Form pea mixture into 5-ounce patties. Pour bread crumbs into a shallow bowl and press patties into bread crumbs, coating both sides. Place patties on a plate and refrigerate until chilled, at least 30 minutes.
  3. 3 Heat olive oil in a skillet over medium heat; fry patties until golden brown, about 4 minutes per side.

By Fabienne Riesen

Wicked Good Dip
Appetizer

Wicked Good Dip

4.0

Prep
Cook
Total

Instructions

  1. 1 In a medium bowl, stir together the cream cheese, deviled ham spread, shredded cheese, green olives, mustard, and black olives. Season with mustard powder, celery salt, cayenne pepper and garlic salt. Mix well, then cover and refrigerate at least 15 minutes before serving.

By Royanna

Crispy Restaurant Style Buffalo Chicken Wings
Appetizer

Crispy Restaurant Style Buffalo Chicken Wings

4.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Make seasoning mix: Combine paprika, black pepper, chili powder, seasoned salt, cayenne pepper, onion powder, garlic powder, white pepper, and mustard powder in a bowl. Mix well.
  2. 2 Cook chicken: Heat 2 inches vegetable oil and peanut oil in a deep cast iron pot or heavy pot over medium heat to 300 degrees F (150 degrees C). Dry chicken wings thoroughly with a paper towel.
  3. 3 Fry chicken in 2 batches in hot oil, 4 to 5 minutes. Drain on a paper towel-lined plate.
  4. 4 Increase oil temperature to 350 degrees F (175 degrees C). Fry chicken in 2 batches in hot oil until skin is crispy and golden brown and meat is no longer pink in the center, 5 to 6 minutes. Drain on a paper towel-lined plate; transfer to a large bowl.
  5. 5 Sprinkle seasoning mix over chicken and toss to evenly coat.

By vince's princess

Honey Garlic Chicken Wings
Appetizer American

Honey Garlic Chicken Wings

4.5

Prep
10 min
Cook
95 min
Total
105 min

Instructions

  1. 1 Combine onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.
  2. 2 Arrange wings in an even layer in a shallow baking dish; pour sauce over wings and toss to coat. Cover dish with plastic wrap and marinate in the refrigerator for 1 hour to overnight.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Bake in the preheated oven until wings no longer pink at the bone and juices run clear, turning occasionally, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By malcriada

Deer Bologna
Appetizer American

Deer Bologna

4.7

Prep
120 min
Cook
120 min
Total
1680 min

Instructions

  1. 1 Combine brown sugar, curing mixture, black pepper, red pepper flakes, garlic powder, MSG, mace, and mustard; sprinkle over venison in a large mixing tub. Mix spices into venison, then add liquid smoke; mix by hand until well combined, 3 to 5 minutes. Place into a non-reactive glass or plastic container, cover, and refrigerate for 24 hours. Prepare casings according to instructions below (Cook's Note).
  2. 2 To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out water, and tie a knot at one end of casing using twine. Fill casing with venison mixture to within 4 inches of open end using a sausage stuffer or large funnel. Tie open end near sausage mixture, so mixture is firm. Tie two sausage ends together to form a circle. Repeat with remaining casings, venison mixture, and twine. Place bologna in a large roasting pan.
  3. 3 Preheat the oven to 225 degrees F (110 degrees C).
  4. 4 Bake in the preheated oven until bologna reaches an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Cool, then refrigerate until cold.
  5. 5 To serve, cut through casing lengthwise; peel off and discard casing. Slice bologna into thin slices. Bologna may be kept tightly wrapped in the freezer; defrost in the refrigerator before serving.

By jdwags

Kentucky Beer Cheese Spread
Appetizer American

Kentucky Beer Cheese Spread

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
  2. 2 Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
  3. 3 Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
  4. 4 Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed.

By John Mitzewich

Papaya Bruschetta
Appetizer Italian

Papaya Bruschetta

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut papaya in half and remove seeds. Reserve 2 tablespoons of seeds for the dressing. Peel and dice the papaya, and place in a medium bowl. Add tomatoes, red onion, red pepper and basil, and set aside.
  2. 2 In a food processor or blender, combine the papaya seeds, sugar, wine vinegar, oil, mustard and green onions. Process until smooth and thick, and most of the seeds have broken up. Pour over the papaya mixture and stir to coat all of the ingredients. Serve with slices of baguette.

By Lisa Jolley

Cocktail Turkey Meatballs
Appetizer

Cocktail Turkey Meatballs

4.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Mix bread crumbs, egg, 1/4 cup minced onion, water chestnuts, 1/4 cup applesauce, Parmesan cheese, 1 tablespoon parsley, 1/2 teaspoon salt, 1/2 teaspoon mustard powder, and poultry seasoning together in a large bowl. Add ground turkey and gently mix together until just-combined.
  3. 3 Roll turkey mixture into 1 1/2-inch meatballs and place meatballs on prepared baking sheet.
  4. 4 Bake in the preheated oven until cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Whisk apple jelly, 1 cup applesauce, cider vinegar, 1/2 cup minced onion, ketchup, chili sauce, tomato paste, brown sugar, Dijon mustard, 1 teaspoon dry mustard, and 1/2 teaspoon salt together in a saucepan; bring to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
  6. 6 Transfer cooked meatballs to simmering sauce, cover the saucepan with a lid, and simmer until flavors blend, about 10 minutes. Garnish with remaining parsley.

By lutzflcat

Game Day Halftime Snack Board
Appetizer American

Game Day Halftime Snack Board

Prep
60 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.
  2. 2 Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.
  3. 3 Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.
  4. 4 Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
  5. 5 Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.
  6. 6 Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.
  7. 7 Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.
  8. 8 Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.
  9. 9 Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.

By lutzflcat

Piccalilli
European

Piccalilli

3.5

Prep
Cook
Total

Instructions

  1. 1 Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
  2. 2 In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
  3. 3 Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
  4. 4 In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

By Ruth

Homemade Worcestershire Sauce
Pantry European

Homemade Worcestershire Sauce

3.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer until fragrant, about 45 seconds.
  2. 2 Cool to room temperature before serving.

By mlally

Beer Glazed Brats and Sauerkraut
Dinner European

Beer Glazed Brats and Sauerkraut

4.5

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Crush celery seeds and caraway seeds with a mortar and pestle until ground.
  2. 2 Mix beer, brown sugar, dry mustard, onion powder, pepper, dill, and crushed seeds together in a bowl until brown sugar is dissolved.
  3. 3 Place brats into a large nonstick skillet over medium heat. Pour beer mixture over top and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
  4. 4 Uncover and increase the heat to medium. Boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt the skillet to roll brats in the sticky sauce until thoroughly coated. Transfer brats to a plate and cover to keep warm.
  5. 5 Add sauerkraut to the skillet and stir to combine with any leftover sauce; cook for 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with warm brats.

By JTk364

Oktoberfest Potato Salad
Lunch European

Oktoberfest Potato Salad

4.5

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
  2. 2 Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
  3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
  4. 4 Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.
  5. 5 Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.

By lutzflcat

True Bangers and Mash with Onion Gravy
Dinner European

True Bangers and Mash with Onion Gravy

4.6

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C).
  2. 2 Cook sausages in a skillet over medium-low heat until browned, about 5 minutes per side; transfer to an oven-safe dish and keep warm in the preheated oven.
  3. 3 Place potatoes into a saucepan over medium heat and cover with water; bring to a boil and simmer until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
  4. 4 Melt 1 tablespoon butter in a skillet over medium-high heat. Add onions; cook and stir until translucent and just starting to brown, about 8 minutes. Pour in beef broth and red wine; bring to a boil and simmer until reduced to half its volume, about 10 minutes. Season with salt and black pepper.
  5. 5 Serve sausages with mashed potatoes; pour onion gravy on top.

By wsf

Black Cumberland Sauce
Pantry European

Black Cumberland Sauce

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
  2. 2 Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
  3. 3 Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
  4. 4 Bring sauce to a boil; remove from heat.

By John Mitzewich

Easy Ground Beef Stroganoff
Dinner European

Easy Ground Beef Stroganoff

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Cook ground beef, onion, mushrooms, garlic powder, and mustard powder in a large skillet over medium heat until beef is browned and crumbly, 6 to 8 minutes.
  2. 2 Sprinkle flour evenly over beef mixture and stir well until coated. Stir in beef broth, Worcestershire sauce, and black pepper, scraping up browned bits with a wooden spoon. Bring to a simmer and cook until slightly thickened, 10 to 15 minutes.
  3. 3 Meanwhile, cook egg noodles in a large pot of boiling salted water until tender, about 7 to 9 minutes; drain.
  4. 4 Remove beef stroganoff from heat; stir in sour cream until blended and heated through. Serve over hot egg noodles and garnish with freshly chopped parsley.

By Linda Russell

Glamorgan "Sausage"
Dinner European

Glamorgan "Sausage"

Prep
40 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Pour 1 tablespoon oil into a deep pan and heat over medium heat. Add leeks and saute until tender and fragrant, about 5 minutes. Add thyme and garlic; saute for another 30 seconds. Transfer to a mixing bowl and place in the refrigerator until cooled to room temperature, 20 to 30 minutes.
  2. 2 Remove from the refrigerator and add 1/2 of the bread crumbs, 1/2 of the flour, the Cheddar cheese, Havarti cheese, 1/3 cup milk, 1 egg, and mustard powder. Mix until a dough forms. Move to the refrigerator until cooled and congealed, about 30 minutes.
  3. 3 Whisk the remaining egg and 1 teaspoon milk together in a bowl. Add remaining flour to another bowl. Place remaining bread crumbs in a third bowl.
  4. 4 Roll a handful of the leek mixture into the shape of a sausage. Roll in the flour, coat in the egg wash, then dredge it in the bread crumbs. Repeat to form remaining "sausage" links.
  5. 5 Heat 1/2 to 3/4 inch of oil in the same pan over medium-high heat to 350 degrees F (175 degrees C).
  6. 6 Fry each link in the hot oil until the outsides are crispy and golden brown, about 2 minutes per side, working in batches if needed. Transfer to a paper towel-lined sheet to drain grease.

By Brian Genest

Grammy Faith's Mustard Sauce

Grammy Faith's Mustard Sauce

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In the top half of a double boiler or a medium metal bowl, stir together the mustard powder, white sugar and flour until blended. Gradually stir in the cream so that no lumps form. Place over a pot of simmering water. Cook, stirring occasionally, until thickened, about 15 minutes.
  2. 2 Measure vinegar into a cup, and drop the egg yolk in it. Whisk together with a fork, then quickly stir into the mustard mixture until well blended. Let stand over simmering water until ready to serve. This sauce can also be reheated over simmering water if there is any left over.

By LIBIS

Horseradish Sauce II

Horseradish Sauce II

4.6

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Pour cream into the container of a blender. Blend on low speed for a minute to thicken slightly. Add blue cheese gradually, then add horseradish and mustard, and blend well. Pour into small sterile jars, and refrigerate for up to one week to blend flavors together.

By Eddie C Jordan