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Great Mustard Relish
Pantry American

Great Mustard Relish

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Add pickles to the bowl of a food processor; pulse into ¼-inch pieces. Transfer minced pickles to a bowl.
  2. 2 Add onions to the bowl of the food processor; pulse into ¼-inch pieces. Transfer minced onions to bowl with pickles.
  3. 3 Stir mustard into pickles and onions until well blended.

By henriksmom

Hot Pepper Mustard
Pantry American

Hot Pepper Mustard

4.9

Prep
35 min
Cook
20 min
Total
775 min

Instructions

  1. 1 Inspect nine 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mustard is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Remove and discard seeds from banana peppers. Place peppers in a blender or the bowl of a food processor; blend until smooth. Transfer banana pepper purée to a large nonreactive pot.
  3. 3 Stir sugar, mustard, apple cider vinegar, honey, and salt into purée; bring to a rolling boil.
  4. 4 Whisk Clear Jel and water together in a bowl until smooth; gradually whisk into boiling pepper mixture. Cook, stirring constantly, for 5 minutes.
  5. 5 Pour pepper mustard into sterilized pint jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more water to cover jars by at least 1 inch; bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove jars from stockpot; set aside to rest, several inches apart, for 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings. Store in a cool, dark area.

By sunnie

Zucchini Pickles
Pantry American

Zucchini Pickles

4.8

Prep
30 min
Cook
30 min
Total
1740 min

Instructions

  1. 1 Place zucchini and onions into a large bowl and cover with water. Add salt and stir until dissolved. Let vegetables soak for at least 2 hours, then drain and transfer to a large pot.
  2. 2 Bring sugar, vinegar, mustard seeds, celery seed, turmeric, and yellow mustard to a boil in a saucepan. Pour mixture over drained zucchini and onions; let stand for at least 2 more hours.
  3. 3 Place the pot with the vegetables, spices, and pickling liquid onto the stove and bring to a boil. Boil for 3 minutes.
  4. 4 Meanwhile, inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By clover

Alabama-Style White Barbecue Sauce
Pantry American

Alabama-Style White Barbecue Sauce

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine mayonnaise, vinegar, horseradish, lemon juice, mustard, black pepper, salt, cayenne pepper, and garlic powder together in a bowl.
  3. 3 Whisk together thoroughly until creamy and smooth.
  4. 4 Cover and refrigerate until ready to use.
  5. 5 Enjoy!

By John Mitzewich

Homemade Tartar Sauce
Pantry French

Homemade Tartar Sauce

5.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Mix together mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a medium bowl until well combined. Chill in the refrigerator for flavors to meld, at least 2 hours.

By Klantz

Hot Dog Onions
Pantry American

Hot Dog Onions

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add sliced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in hot sauce, yellow mustard, sugar, chili powder, salt, black pepper, and cayenne pepper. Reduce heat to medium-low, and continue to cook for about 5 minutes. Stir in water and tomato paste; simmer until liquid has reduced, about 20 minutes.

By Lillian

Chicken and Turkey Marinade
Pantry American

Chicken and Turkey Marinade

4.4

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, and mustard.
  3. 3 Stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and herb seasoning. Cover, and refrigerate for 30 minutes to allow flavors to blend before marinating your favorite meat.
  4. 4 Place turkey or chicken in a 30 gallon plastic kitchen bag. Pour marinade over the bird. Grasp the bag a few inches above the poultry, and press air from the bag. Seal with a twist tie. Rotate bag to coat turkey with the marinade. Marinate in the refrigerator 24 hours, repositioning the bag every 4 hours, or so.
  5. 5 Remove poultry from bag before roasting, and transfer marinade to a saucepan. Boil marinade for a few minutes, then use to baste the turkey every 30 minutes, or so, while roasting. Discard any remaining marinade when turkey is done.

By emmaxwell

Cheeseburger Egg Rolls
Appetizer Asian

Cheeseburger Egg Rolls

4.7

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well.
  2. 2 Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.
  3. 3 Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls.
  4. 4 Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.

By Amy Williams Hopkins

Amazing Asian Chicken Salad
Asian

Amazing Asian Chicken Salad

4.4

Prep
20 min
Cook
45 min
Total
95 min

Instructions

  1. 1 Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
  2. 2 Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
  3. 3 Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
  4. 4 To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

By emilyk

Bul Dak (Korean Fire Chicken)
Dinner Asian

Bul Dak (Korean Fire Chicken)

4.3

Prep
25 min
Cook
8 min
Total
63 min

Instructions

  1. 1 Combine chicken, 2 tablespoons soy sauce, rice wine, 1 tablespoon honey, 1 tablespoon sugar, and black pepper in a large bowl. Marinate in the refrigerator for 30 minutes.
  2. 2 Combine Asian pear, onion, jalapeno peppers, red pepper flakes, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sugar, sesame oil, garlic, and mustard in a blender; puree into a smooth sauce.
  3. 3 Heat olive oil in a large skillet over medium heat. Add chicken; cook until browned, about 5 minutes. Increase heat to medium-high; pour in sauce. Cook until flavors combine, 3 to 4 minutes. Garnish with green onion and sesame seeds.

By sungjee

Low-Carb Hot Dog and Dipping Sauce

Low-Carb Hot Dog and Dipping Sauce

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix mayonnaise and mustard together thoroughly in small bowl.

By SUNSHINE6420

Southern Sauce
Appetizer American

Southern Sauce

4.4

Prep
3 min
Cook
Total
3 min

Instructions

  1. 1 In a small bowl, mix together the mayonnaise, mustard and sugar until well blended. I like to stir 50 times clockwise, and 50 times counter clockwise to get the sauce nice and thick.

By Matt101

Hot Dog Mummies
Appetizer American

Hot Dog Mummies

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place hot dogs in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until warmed through, about 5 minutes. Drain and pat dry with paper towels.
  3. 3 Unroll crescent dough and separate into 8 strips. Wrap 1 strip of dough around each hot dog, leaving small gaps for the eyes, to create the look of a mummy.
  4. 4 Place dots of mustard on the top of each for the eyes, nose, and mouth. Arrange hot dogs on a baking sheet.
  5. 5 Bake in the preheated oven until crescent dough is golden brown and flaky, about 10 minutes.
  6. 6 Enjoy!

By DessertQueen123

Harvey Ham Sandwiches
Dinner

Harvey Ham Sandwiches

4.5

Prep
30 min
Cook
540 min
Total
570 min

Instructions

  1. 1 Place ham in a large pot or slow cooker and fill with enough water to cover. Bring to a boil, then reduce heat to low and simmer until fall-apart tender, 8 to 10 hours. Remove ham from water and allow to cool enough to handle.
  2. 2 Pull ham apart into shreds and place in the slow cooker. Stir in brown sugar and mustard. Cover and cook on Low until heated through, about 1 hour. Serve on dinner rolls.

By IMATECHGIRL

Crispy Fish Fillets
Dinner

Crispy Fish Fillets

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
  2. 2 Heat oil in a large heavy skillet over medium-high heat.
  3. 3 Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
  4. 4 Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

By Kimber

Surprise Burgers

Surprise Burgers

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat a grill for high heat.
  2. 2 Divide the ground beef into four portions, and form patties around pineapple rings so that none of the pineapple is showing. In a small saucepan, mix together the ketchup, brown sugar, and mustard. Heat until sugar is dissolved. Set aside.
  3. 3 Place burgers on the grill, and cook for about 5 minutes per side, or until well done. Spoon some of the brown sugar sauce over the burgers before serving.

By SunKissed31

Spicy Easy Baked Chicken Drumsticks
Dinner

Spicy Easy Baked Chicken Drumsticks

5.0

Prep
15 min
Cook
45 min
Total
180 min

Instructions

  1. 1 Combine beer, mustard, garlic, pepper flakes, salt, and pepper in a 1-gallon resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
  2. 2 Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
  3. 3 Preheat oven to 425 degrees F (220 degrees C). Place drumsticks and sauce into a baking dish, discarding the plastic bag.
  4. 4 Transfer drumsticks and marinade to a baking dish and cover with aluminum foil.
  5. 5 Bake in the preheated oven for 30 minutes. Check chicken and remove cover if desired. Continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Chef Mo

Tom's Scrambled Egg Sandwich

Tom's Scrambled Egg Sandwich

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Beat eggs, milk, and salt together in a bowl.
  2. 2 Heat a small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook without stirring until set on the other side, about 1 minute more. Remove from heat.
  3. 3 Spread 1 tablespoon of mayonnaise on each piece of toast. Spread mustard over mayonnaise onto each piece of toast. Place eggs on one piece of toast and top with remaining toast.

By historiker

Quick Pineapple Ham Steaks
Dinner American

Quick Pineapple Ham Steaks

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Mix dark brown sugar and mustard together in a bowl. Place ham on a broiling pan rack. Spoon mustard mixture over both sides of the ham.
  3. 3 Broil in the preheated oven until browned on one side, about 5 minutes. Flip, pour on pineapple juice from the can, and continue to broil for about 5 minutes more, adding pineapple rings on top in the final 2 minutes of cooking. Watch carefully as it cooks fast.

By SHERBEAR42003