Mustard Seed With Cider Vinegar Spaghetti Sauce Recipes

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MUSTARD SEED WITH CIDER VINEGAR SPAGHETTI SAUCE



Mustard Seed With Cider Vinegar Spaghetti Sauce image

1/2 tsp Mustard Seed to 1/2 tbsp of Apple Cider Vinegar is the change to this recipe. I like to take a small zip lock bag, hot water and three sprigs of fresh Rosemary off the plant and rub it well and strain into the sauce. A recipe is a guide; you are the cook; what's on the shelf is what you've got. Taste, change and make all recipes your own.

Provided by Noche

Categories     Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground round
1 cup of chopped onion
3 garlic cloves, minced
1 (14 1/2 ounce) can Italian stewed tomatoes
1 (6 ounce) can tomato paste
1 cup hot water
1 teaspoon paprika
1/2 teaspoon mustard seeds
1/2 tablespoon apple cider vinegar
1 teaspoon italian seasoning, rubbed in hands first
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Brown meat, garlic and onion together until meat is well done and onion is cooked.
  • Put this into a 4 quart sauce pan and add the rest of the ingredients.
  • Cook covered over medium heat for thirty minutes while spaghetti is cooking.
  • I am at 3600 feet.

Nutrition Facts : Calories 374.6, Fat 23.3, SaturatedFat 8.8, Cholesterol 80.5, Sodium 935.5, Carbohydrate 19.9, Fiber 3.9, Sugar 11.6, Protein 23

LEMON AND MUSTARD SEED CHUTNEY



Lemon and Mustard Seed Chutney image

This is delicious! I got this recipe from "Basic Home Preserving". I love to try basic recipies with a twist. Yum. Chutneys were made in India, and brought over to England.

Provided by Sharon123

Categories     Chutneys

Time 10h50m

Yield 6 cups

Number Of Ingredients 8

3 lemons, washed, chopped, seeds removed
1 tablespoon salt
3 small onions, diced
1 1/4 cups cider vinegar
1 teaspoon ground mixed spice or 1 teaspoon allspice
2 tablespoons mustard seeds
1 cup sugar
1/3 cup raisins

Steps:

  • Place chopped lemons in bowl and sprinkle with salt.
  • Cover the bowl with a clean cloth or kitchen paper towel and set aside for about 10 hours.
  • In a large saucepan, combine salted lemons with onions, vinegar, spices, mustard seed, sugar and raisins.
  • Place pan over high heat and bring to a boil.
  • Reduce heat to low, cover and simmer for 50 minutes.
  • ,or until lemons are soft.
  • Remove pan from heat.
  • Ladle chutney into clean, warm jam jars.
  • Seal and label, store in cool dark place until ready to use.

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