Best Mustard Ever Recipes

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DELICIOUS GOLDEN MUSTARD PICKLES



Delicious Golden Mustard Pickles image

These are the best mustard pickles that you will ever have...if you love mustard pickles, and have some time, these are well-worth the time and effort to prepare, once you make these a few times, you will probably do them with your eyes closed!...a definate must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours.

Provided by Kittencalrecipezazz

Categories     Low Protein

Time P2D

Yield 20 cups

Number Of Ingredients 11

1 large cauliflower
14 cups sliced pickling cucumbers
6 cups diced onions
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup pickling salt
5 cups white vinegar
4 cups granulated sugar
1 cup all-purpose flour
1/2 cup mustard powder
2 tablespoons turmeric powder

Steps:

  • Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
  • Place in a large stockpot, along with cucumbers, onions, red and green peppers.
  • Sprinkle with 1/2 cup pickling salt; cover with cold water.
  • Set aside in cool spot (do not refrigerate) for 12 hours.
  • Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
  • Set the veggies aside.
  • Rinse the pot.
  • Add 4 cups of vinegar; bring to boil over medium heat.
  • Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
  • Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
  • Add the veggies, stir to coat.
  • Bring to a boil, stirring gently.
  • Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
  • Cover with warm discs; screw on bands fingertip tight.
  • Process in boiling water canner for 10 minutes.
  • Remove, and let cool on rack.

MUSTARD POTATO SALAD RECIPE



Mustard Potato Salad Recipe image

Provided by Katie Clark

Categories     Salad

Time 20m

Number Of Ingredients 11

3 lbs yukon gold potatoes
6 eggs
1 cup mayo
1 tablespoon mustard
1 tablespoon finely diced dill pickles or relish
1 tablespoon apple cider vinegar
1 tablespoon white sugar
1 teaspoon celery seed
1 teaspoon sea salt
1 teaspoon black pepper
4 minutes

Steps:

  • Prepare hard-boiled eggs using the desired method, peel, and set aside to cool.
  • Wash potatoes and quarter.
  • Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender.
  • Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
  • Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
  • Refrigerate and serve cold. Top with a sliced hard-boiled egg.

Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

BEST-EVER MEAT LOAF



Best-Ever Meat Loaf image

The combination of onion, carrots, parsley and cheese-plus the tomato-mustard topping-makes this meat loaf really colorful. The recipe lends itself easily to being doubled or halved to suit the number you're cooking for, and it freezes well, too. It's the best meatloaf ever! -Anna Baker, Blaine, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 15

2 large eggs
2/3 cup whole milk
3 slices bread, torn
1/2 cup chopped onion
1/2 cup grated carrot
1 cup shredded cheddar or part-skim mozzarella cheese
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
1 teaspoon dried basil, thyme or sage, optional
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef
TOPPING:
1/2 cup tomato sauce
1/2 cup packed brown sugar
1 teaspoon prepared mustard

Steps:

  • In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well. , Shape into a 7-1/2x3-1/2x2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350° for 45 minutes. , Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160°, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.

Nutrition Facts : Calories 398 calories, Fat 17g fat (9g saturated fat), Cholesterol 164mg cholesterol, Sodium 771mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 30g protein.

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Top Asked Questions

What is the recipe for a mustard salad?
Ingredients 2 tablespoons whole mustard seeds (brown or black) 1/4 cup ground mustard powder 3/4 teaspoon salt​ 1/4 cup water 4 teaspoons apple cider (or white wine vinegar)
What is the best way to use mustard?
So, if you like your mustard hot, use black mustard seeds and cold liquid. For a milder flavor, stick to yellow (sometimes called white) mustard seeds and use warm liquid. Use as a condiment for your sandwiches, in your glaze for making salmon, or in your glaze for ham and enjoy! Gather the ingredients.
How do you make pickled mustard sauce at home?
In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally.
Can You microwave mustard?
Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute.

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