GRANDMA'S FRENCH DRESSING
My granny used to make this recipe all the time, she passed it on to my mom, and now it's my turn to make it!
Provided by SPATULA
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes French Dressing Recipes
Time 5m
Yield 8
Number Of Ingredients 10
Steps:
- In a jar with a lid, add oil, Worcestershire, garlic, salt, paprika, mustard, pepper, thyme, tarragon and vinegar. Cover and shake well. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 0.4 g, Fat 20.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 3.2 g, Sodium 295.1 mg, Sugar 0.1 g
HOMEMADE MUSTARDS
All of these mustards are made the same way; just substitute the ingredients you like best.
Provided by Martha Stewart
Yield About 3 cups
Number Of Ingredients 26
Steps:
- In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
- Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.
GRANDMA'S HOMEMADE MUSTARD PICKLES
This is Beverly's recipe for homemade mustard pickles.
Provided by Dylan Terry
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT55m
Yield 24
Number Of Ingredients 12
Steps:
- Layer cucumbers, onions, and cauliflower in a large bowl, sprinkling salt on each layer. Cover with a towel and let sit until a decent amount of liquid had been drawn out of the vegetables, about 12 hours. Rinse vegetables and dry well.
- Combine vinegar and water in a medium pot; bring to a boil. Slowly add sugar, flour, mustard, ginger, and turmeric, stirring constantly. Boil for 5 minutes, then add vegetables and celery seed. Boil for another 5 minutes, no more.
- Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are is ready. Wash new, unused lids and rings in warm soapy water.
- Add vegetables and liquid to hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the 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.
- 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 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 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.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 33.3 g, Fat 0.6 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 1950.2 mg, Sugar 27.7 g
GRANDMA'S HOMEMADE MUSTARD
Make and share this Grandma's Homemade Mustard recipe from Food.com.
Provided by SoulofaJedi
Categories Sauces
Time 5m
Yield 1 jar
Number Of Ingredients 5
Steps:
- Stir dry ingredients together.
- Add in vinegar a little at a time.
- Store in the fridge for a week to age and blend the flavors. Keeps and freezes well.
Nutrition Facts : Calories 1702.1, Fat 27, SaturatedFat 1.5, Sodium 19.4, Carbohydrate 329.6, Fiber 16.8, Sugar 207.2, Protein 35.4
GRANDMA'S BEST MAC & CHEESE
Make and share this Grandma's Best Mac & Cheese recipe from Food.com.
Provided by tweetyfan
Categories Cheese
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, melt butter.
- Stir in the flour, salt, mustard and pepper until smooth; gradually add milk.
- Bring to a boil; cook and stir for 1 minute or until thickened.
- Reduce heat. Add the cheeses and Worcestershire sauce; stir until cheese is melted.
- Fold in macaroni.
- Pour into a 1-quart baking dish coated with nonstick cooking spray.
- Bake, uncovered, at 350 degrees Fahrenheit for 10-15 minutes or until bubbly.
Nutrition Facts : Calories 671.5, Fat 39.8, SaturatedFat 24.7, Cholesterol 116.7, Sodium 883.4, Carbohydrate 46.9, Fiber 2.2, Sugar 9.3, Protein 31.1
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