Sweet And Sour Mustard Recipes

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SWEET-AND-SOUR STUFFED MUSTARD CABBAGE



Sweet-and-Sour Stuffed Mustard Cabbage image

Categories     Sauce     Beef     Leafy Green     Rice     Sauté     Rosh Hashanah/Yom Kippur     Winter     Simmer     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 17

For sauce
1 large onion (1 lb), halved and thinly sliced crosswise
3 tablespoons vegetable oil
1 (28- to 32-oz) can whole tomatoes including juice
3 tablespoons fresh lemon juice
3 tablespoons packed dark brown sugar
1/2 cup dried sour cherries
2 teaspoons salt
1/2 teaspoon black pepper
For stuffed cabbage
2 lb wrapped-heart mustard cabbage (2 heads)
1 lb ground chuck (preferably not lean)
3 tablespoons long-grain rice
3 tablespoons water
1/4 cup grated onion
2 teaspoons salt
1/4 teaspoon black pepper

Steps:

  • Make sauce:
  • Cook onion in oil in a 12-inch deep heavy skillet over moderate heat, stirring occasionally, until golden, 12 to 15 minutes. Add tomatoes with juice, lemon juice, brown sugar, cherries, salt, and pepper and simmer, uncovered, breaking up tomatoes into smaller pieces with a wooden spoon and stirring occasionally, 30 minutes.
  • Stuff cabbage while sauce simmers:
  • Immerse whole heads of cabbage, 1 at a time if necessary, in a large pot of boiling salted water and cook until leaves are tender but still hold their shape, about 5 minutes. Transfer cabbages with a large slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander. Separate leaves, then cut off and reserve tough stem ends. Discard core. Pat leaves dry with paper towels.
  • Stir together beef, rice, water, onion, salt, and pepper. Spread out 1 large cabbage leaf on a work surface and put 2 tablespoons filling in center. Fold both sides of leaf toward center (over filling), then fold stem over filling and roll tightly into a cylinder. Stuff remaining cabbage leaves in same manner, using less filling for smaller leaves. Chop any unused leaves and reserved stem ends and stir into simmering sauce.
  • Arrange stuffed cabbage rolls, seam sides down, in 1 layer over sauce and simmer, covered, 1 1/2 hours.

SWEET AND SOUR MUSTARD



Sweet and Sour Mustard image

Make and share this Sweet and Sour Mustard recipe from Food.com.

Provided by ratherbeswimmin

Categories     Sauces

Time 25m

Yield 1 1/2 cup

Number Of Ingredients 5

1 cup packed brown sugar
1/2 cup cider or 1/2 cup raspberry vinegar
1/3 cup dry mustard
2 tablespoons water
2 eggs, beaten

Steps:

  • In a saucepan, whisk together all ingredients.
  • Cook over low heat, stirring constantly, until thickened.
  • Pour into storage container, cover and refrigerate.

Nutrition Facts : Calories 837.5, Fat 18.1, SaturatedFat 2.6, Cholesterol 282, Sodium 152.9, Carbohydrate 157.2, Fiber 5.8, Sugar 144.3, Protein 18.3

SWEET AND SOUR MUSTARD GREENS



Sweet and Sour Mustard Greens image

I saw Emeril eating something like this on The Best Thing I Ever Ate , and since I had some canned mustard greens; here it is. I put 2 servings but if you are hungry it is 1 serving.

Provided by Dienia B.

Categories     < 15 Mins

Time 6m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon sugar
3 tablespoons white wine vinegar
2 tablespoons bacon fat
2 tablespoons shallots, minced
14 1/2 ounces mustard greens, drained
2 drops liquid smoke
2 drops Tabasco sauce
1 dash chili powder

Steps:

  • Cook the sugar, vinegar, and bacon fat together until sugar caramelizes.
  • Add shallots; cook until shallots are browned.
  • Add drained mustard greens.
  • Add liquid smoke, Tabasco, and chili powder and cook down.

Nutrition Facts : Calories 93.9, Fat 0.9, SaturatedFat 0.1, Sodium 106.4, Carbohydrate 19.6, Fiber 7.9, Sugar 9.8, Protein 6.2

TSAI FAMILY EGG ROLLS WITH SWEET AND SOUR SAUCE AND SPICY MUSTARD



Tsai Family Egg Rolls with Sweet and Sour Sauce and Spicy Mustard image

Provided by Ming Tsai

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 32

2 tablespoons canola oil, plus additional for deep frying
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2 serrano chiles, stemmed and finely chopped
1/2 pound ground pork (may substitute ground turkey)
1 cup shredded Chinese cabbage
1 cup bamboo shoots, rinsed and julienned
4 tablespoons soy sauce
1 cup black mushrooms, soaked and julienned
2 tablespoons Shaoxing wine
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
Salt and pepper
1 cup chopped scallions, both white and green parts
1 cup bean threads, soaked in warm water to cover until soft (10 to 15 minutes), drained well, and cut into 2-inch pieces
1 (1-pound) package egg roll wrappers
1 egg beaten with 1/4 cup water, for egg wash
Sweet and Sour Sauce, recipe follows
Spicy Mustard, recipe follows
1/3 cup rice wine vinegar
2 teaspoons soy sauce
2 tablespoons Shaoxing wine
2 cups fresh pineapple juice
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon red chile flakes
3/4 cups pineapple, cut into cubes
1/2 cup mango, cut into cubes
1/4 cup each red and green peppers, 1/2 inch dice
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
1/3 cup dry mustard, mixed with 1/4 cup water
1/3 cup Dijon mustard
1 tablespoon sugar

Steps:

  • Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Add the pork and stir-fry until just cooked through, about 3 to 5 minutes. Add the cabbage, bamboo shoots, soy sauce, mushrooms, wine and cook until soft, about 3 minutes. Add the cornstarch slurry. Season, to taste, with salt and pepper. Transfer the filling mixture to a medium bowl and add the scallions and the bean threads to the cooled mixture. Sir to blend.
  • Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers, just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this allows the egg to set. Fill and roll the remaining wrappers, cover, and allow the rolls to rest at least 2 minutes.
  • Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over high heat. Add the egg rolls 4 to 6 at a time and fry them until light golden, turning as needed, about 5 minutes.
  • Remove them with a slotted spoon and drain on paper towels. Fry again at 350 degrees (until golden) just before serving for extra crispiness.
  • To Serve: Place a spoonful of the Sweet and Sour Sauce in the middle of a serving plate. Slice the rolls on the diagonal and arrange 3 of them around the sauce. Drizzle the spicy mustard around the outside of the plate and serve.
  • In a saucepan over medium high heat, add the vinegar, soy sauce, wine, pineapple juice, and sugar. Bring to a boil and then reduce the heat to medium. Add the chile flakes, pineapple, mango, peppers, and cornstarch, and let simmer for 2 minutes. Serve hot.
  • In a small bowl, whisk together the mustards, and sugar until a smooth paste is formed.

SWEET-AND-SOUR MUSTARD



Sweet-and-Sour Mustard image

In addition to using my mustard as gifts for friends, I give it to my father each Christmas. One year, I absentmindedly left it behind in my refrigerator-and he was so disappointed when he didn't find it under the tree that I had to send him some as soon as I got back home! Of course, I like using this mustard in my own kitchen as well-in everything from honey-mustard chicken to sandwiches. It doesn't have a "bite"...just a little "zip". Our home's in the country, I grow both vegetables and flowers here. On vacations, my husband and I get our exercise doing lots of mountain hiking.

Provided by Taste of Home

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 5

1 cup packed brown sugar
1 cup cider vinegar
1/3 cup ground mustard
2 tablespoons water
2 large eggs, lightly beaten

Steps:

  • In a large saucepan, whisk together all ingredients. Cook over low heat, stirring constantly, until thickened. Pour into small jars. Cover and refrigerate.

Nutrition Facts : Calories 52 calories, Fat 1g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 9mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

SAUSAGE AND PEPPER GRINDER WITH SWEET AND SOUR MUSTARD



Sausage and Pepper Grinder with Sweet and Sour Mustard image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 pork sausages
2 tablespoon canola oil
1 (16-ounce) bag frozen pepper stir-fry mix
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup yellow mustard
1 tablespoon brown sugar
1 teaspoon cider vinegar
1 teaspoon hot sauce
4 hot dog buns

Steps:

  • Cook sausages in a medium size skillet over medium-high heat until browned and cooked through, about 10 to 12 minutes.
  • In a separate saute pan, heat oil over medium-high heat. Add onion and peppers stir-fry mix and salt and pepper. Cook until softened, about 4 to 5 minutes.
  • In a small bowl whisk together mustard, brown sugar, vinegar, and hot sauce.
  • For assembly, generously spread mustard on each side of the hot dog buns. Place a sausage in each bun and top with onion and pepper mixture.

SWEET AND SOUR SLAW



Sweet and Sour Slaw image

This is a great recipe from my mother, who is German, for a vinegar based marinated slaw using no oil.

Provided by Paula

Categories     Salad     Coleslaw Recipes     No Mayo

Time 4h20m

Yield 6

Number Of Ingredients 10

½ cup white sugar
½ cup cider vinegar
¼ cup cold water
1 teaspoon salt
½ teaspoon mustard seed
½ teaspoon celery seed
8 cups shredded cabbage
½ cup chopped celery
½ cup chopped green bell pepper
1 tablespoon chopped pimento pepper

Steps:

  • In a jar with lid, combine the sugar, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
  • In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated. Cover and chill until serving.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 23.4 g, Fat 0.3 g, Fiber 2.8 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 414.3 mg, Sugar 20.3 g

SWEET AND HOT MUSTARD



Sweet and hot mustard image

A few tablespoons of this mustard may be whisked into homemade mayonnaise and served with anything poached. It also is a tasty addition to a vinaigrette dressing.

Provided by Lisa Yockelson

Categories     condiments

Time P1DT30m

Yield About one-and-one-half cups

Number Of Ingredients 6

1 two-ounce tin of dry mustard, preferably Coleman's
1 cup granulated sugar
1/2 cup rice-wine vinegar
1/2 cup white-wine vinegar
1/4 teaspoon salt
2 eggs, at room temperature, lightly beaten

Steps:

  • In a nonmetallic bowl, preferably china or glazed pottery, blend together the dry mustard and sugar. Whisk in both vinegars and the salt. Let this stand, uncovered, for 24 hours.
  • To finish the mustard, transfer the mustard solution to a nonmetallic saucepan (I use enameled cast iron). Whisk in the beaten eggs. Cook the mixture over moderately low heat, stirring continuously, for about 17 minutes, or until dense enough to thickly coat a spoon.
  • Pour the cooked mustard into a jar, cool to room temperature and then cover and refrigerate.

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 239 milligrams, Sugar 68 grams, TransFat 0 grams

SWEET AND SOUR GREENS



Sweet and Sour Greens image

Even children will eat these greens! Every time I cook them, someone wants the recipe. Use fresh collard, kale, or mustard greens.

Provided by Angela

Categories     Side Dish     Vegetables     Greens

Time 50m

Yield 8

Number Of Ingredients 7

6 slices bacon, chopped
½ cup water
¼ cup vinegar
½ cup white sugar
⅛ teaspoon salt
⅛ teaspoon black pepper
2 ½ pounds fresh collard greens, tough stems removed and leaves torn into bite-size pieces

Steps:

  • Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan.
  • Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
  • Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 20.7 g, Cholesterol 14.3 mg, Fat 10.1 g, Fiber 5.1 g, Protein 5.9 g, SaturatedFat 3.2 g, Sodium 240.1 mg, Sugar 13.1 g

SWEET & SOUR SAUCE



Sweet & sour sauce image

Enjoy this simple version of a Chinese takeaway favourite as a dipping sauce or mix it through meat and veg for a tangy, flavourful dish

Provided by Adam Bush

Categories     Condiment

Time 10m

Yield Serves 4-6 (makes 350ml)

Number Of Ingredients 6

200ml pineapple juice
100g light brown soft sugar
4 tbsp tomato ketchup
2 tbsp soy sauce
3 tbsp rice wine vinegar
1 tbsp cornflour

Steps:

  • Put everything except the cornflour into a small saucepan and cook over a medium heat, while whisking, until just simmering.
  • Add the cornflour to a small bowl, add 1 tbsp water and mix together. Pour into the saucepan and whisk together until thickened and saucy.

Nutrition Facts : Calories 105 calories, Fat 0.1 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 0.1 grams fiber, Protein 0.5 grams protein, Sodium 0.9 milligram of sodium

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