1 cup dry white wine 1 clove garlic, minced 1 teaspoon celery seeds 1 teaspoon allspice or allspice berries 1/2 teaspoon salt 1/4 teaspoon cloves or 3 whole cloves 1/8 teaspoon freshly grated nutmeg 1
cup yellow mustard seeds 4 tablespoons of vinegar (malt vinegar preferred)
1/2
cup yellow mustard seeds 1 12 oz.
Not exact matches
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground
mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3
cup tomato sauce 1/3
cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2
cups) 1 plum tomato,
seeded and diced 1/2 small red onion, very thinly sliced 1/2
cup shredded lettuce 1/4
cup light mayonnaise 2 tablespoon
yellow mustard
ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small
yellow onion (peeled, minced) 1 jalapeno (stemmed,
seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2
cup all - purpose flour 5
cups whole milk 1 teaspoon
mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2
cups sharp cheddar cheese (shredded) 2 and 1/2
cups monterey jack cheese (shredded) 1/2
cup cream cheese (softened) 1
cup pimentos (drained, finely chopped) 3
cups roasted chicken (shredded) 2
cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste)
In a medium bowl, combine the black and
yellow mustard seeds with the vinegar and 1 1/2
cups of the beer.
The white wine left a weird flavor and we offset it with a bit more of the
yellow mustard seed and about 1/4
cup cider vinegar.
1 tbsp coconut oil 2 tsp
mustard seeds 1 tsp cumin
seeds 1 white or
yellow onion, diced 3 carrots, peeled and diced 1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon ground ginger 3⁄4
cup (140 g) white basmati or jasmine rice, rinsed 1
cup (200 g) dried moong dal, toor dal, urad dal, or red lentils 1 tsp ground turmeric 1⁄4 tsp ground cloves 1 tsp salt 1⁄4 tsp freshly ground black pepper 4
cups (950 ml) low - sodium vegetable broth 2
cups (475 ml) water
* 1 medium to large head cauliflower, cut into florets * salt * 2 Tablespoons oil * 1-1/2 teaspoons
yellow or brown
mustard seeds * 1/2 teaspoon ground turmeric * 1/2 teaspoon ground cayenne pepper * 1/4
cup finely chopped red onion * 1/4
cup roughly chopped cilantro
1 red onion, sliced 1 fresh red chilli, sliced 1 knob of fresh ginger, finely grated 2 garlic cloves, crushed 1 tsp black
mustard seeds 1 tsp
yellow mustard seeds 1 red bell pepper (capsicum), sliced into strips 3 spring onions, sliced 2
cups of frozen baby peas 1/3
cup water 1 Tbsp apple cider vinegar Himalayan pink salt and black pepper 100g baby kale leaves, washed
3 pounds medium beets, greens removed (leave a half inch of stem) 2 teaspoon whole allspice 1 teaspoon whole cloves 2 teaspoons
yellow mustard seeds 1 1/2 teaspoons salt 2 1/2
cups apple cider vinegar 1
cup water 1/2
cup sugar 1/2
cup maple syrup A few sprigs of fresh thyme 6 bay leaves 1 large onion, thinly sliced
1 large
yellow onion 1 2 inch piece fresh ginger 6 garlic cloves 2 whole tomatoes 3
cups water 1
cup dried red lentils 3 tablespoons olive oil 1 teaspoon
mustard seeds 1/2 teaspoon chili powder 1 teaspoon cumin 1 teaspoon salt 1 teaspoon paprika 1 teaspoon turmeric 4 tablespoons chopped parsley or cilantro
Filling: 1 large baking apple, such as Rome Beauty or Cortland 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved,
seeded, and skin on 1 small
yellow onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2 tablespoons whole - grain
mustard 1/3
cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)
* 2 ripe avocados, cut in half and pits removed * juice of 1/2 lime * 1/2 teaspoon fine sea salt * 1/2
cup chopped cilantro * 1 tablespoon organic, extra virgin coconut oil * 1 teaspoon black
mustard seeds * 1/2 teaspoon fennel
seeds * 1/2 teaspoon cumin
seeds * 1/2 medium
yellow onion, minced * 2 cloves garlic, minced * 1/2 teaspoon curry powder * 1 tablespoon minced jalapeno chile (or more to taste) * 1 medium tomato, chopped
1 lb (2 1/3
cups) soldier beans (or navy or
yellow - eye or pinto, etc), soaked overnight 1 medium onion, finely chopped 1 can tomato paste (~ 1/2
cup)(optional, but I used it) 1/4
cup blackstrap molasses (substitute molasses for a sweeter taste) 1/4
cup pumpkin
seed butter sweetener, to taste (Jae recommends 2 tbsp brown sugar but I did not add anything else) 1 tsp salt, or to taste 1 tsp ground
mustard 1 tsp minced ginger 1/2 tsp Ancho chile powder (optional, but highly recommended) freshly ground black pepper, to taste
Brisket Finishing Sauce 2 tablespoons vegetable oil 1 medium
yellow onion, minced 4 medium garlic cloves, minced 1/4
cup Worcestershire sauce 1/4
cup cider vinegar 1/4
cup brown sugar, packed 3 tablespoons coarse - grain
mustard 1 teaspoon celery
seed 1/2 teaspoon cracked black pepper 1/2 teaspoon coarse kosher salt 1
cup ketchup
1/3
cup whole - wheat panko breadcrumbs 2 teaspoons sesame
seeds (optional) 1 teaspoon smoked paprika, divided 1 tablespoon extra-virgin olive oil 1 medium
yellow onion, finely chopped 2 garlic cloves, minced 1 pound 90 % lean ground beef 1 1/4 teaspoons kosher salt 3/4 teaspoon coarse black pepper 3 tablespoons tomato paste 2 tablespoons Dijon
mustard 2 tablespoons Worcestershire sauce 1 14.5 - ounce can diced tomatoes 1 1/4
cups grated sharp cheddar cheese, divided For serving: (optional) 1
cup chopped hearts of romaine or iceberg lettuce 1/2
cup finely chopped bread - and - butter pickles
1/2
cup ketchup 1/2
cup hard packed brown sugar 1/4
cup adobo sauce 2 tbsp
yellow mustard 2 tbsp Worcestershire sauce 2 tbsp honey 1/2 chipotle pepper,
seeds removed and diced 2 tbsp cider vinegar 1 tbsp lemon juice 2 cloves garlic, minced 1 tbsp ginger 1/4 tsp salt 1/8 tsp black pepper 1/8 tsp white pepper 1/4
cup syrup 1 tbsp Andria's steak sauce (if unavailable, use 1 an extra tbsp Worcestershire Sauce and an an extra clove of garlic)
can chickpeas, drained and rinsed 1 fennel, sliced into 1 / 4 - inch - thick slices 2 large carrots, peeled and chopped 1 large sweet potato, peeled and chopped 1
yellow onion, chopped 3 tablespoons fresh ginger, chopped 4 garlic cloves, minced 1 red bell pepper, chopped 2
cups broccoli florets 2 teaspoons ground coriander 2 teaspoons cumin
seeds 2 teaspoons
mustard seeds 1 teaspoon turmeric 1/4 teaspoon cayenne 1 teaspoon salt 1 tablespoon canola oil
2 large Himalayan Salt Blocks (6x9x2) or The Meadow's Gravlax Starter Set (two 4x8x2) Bunch of fresh dill sprigs 2 teaspoons freshly ground white pepper 1/2 teaspoon coriander
seeds 1/2 teaspoon dry
yellow mustard 1/4
cup brown sugar 1 pound salmon fillet, skin on, pin bones removed Melba toast or crackers for serving
1 1/2
cups poha 4 black peppercorns 1/2 teaspoon
yellow mustard seeds 1/2 teaspoon whole coriander 2 tablespoons extra virgin olive oil 1/2 teaspoon grated fresh ginger 1/2
cup diced
yellow onion 1
cup shredded carrot 3 large eggs, beaten 2 1/2
cups spinach, chopped 1 plum or Roma tomato, chopped 1/2 teaspoon fine sea salt, or to taste
Ingredients: 2 zucchini julienned 2 cucumbers julienned 4
cups spinach chopped 1/3 small red cabbage 1 - 2
yellow bell peppers 2 - 3
cups cherry tomatoes halved 1/2
cup dark skinned berries 2 sliced Easter egg radishes edible flowers for garnish (optional) 2 TBSP black sesame
seeds (optional) Spicy
Mustard Dressing: 4 tablespoons Dijon or stone ground... Read More»
-- 1 large red onion, thinly sliced — 1 small
yellow onion, thinly sliced — 3 cloves garlic, crushed and minced — 1/2 tsp ground ginger — 2 tsp brown
mustard seeds — 1 tbsp cilantro — 2 tbsp curry powder — 1/4 tsp black pepper — 3
cups water / homemade vegetable broth — 1
cup red lentils — 2
cups snap peas, de-string and chopped — 1 lb fresh organic * spinach, chopped — 1 - 2 organic * apples, diced
* 2 Tablespoons coconut or vegetable oil * 1/2 teaspoon
yellow or brown
mustard seeds * 1/2 teaspoon cumin
seeds * 1/2 medium to large onion, finely chopped * 2 cloves garlic, minced * 1 Serrano chile pepper, finely sliced * 1 large bunch asparagus, ends trimmed and cut into 1 - inch pieces on the diagonal * 1/2 teaspoon salt * 1/4
cup water * 1/2
cup dried, unsweetened shredded coconut
4 large red potatoes, scrubbed 1/2
cup thinly sliced red onion 1 red or
yellow bell pepper,
seeded and sliced 1/4
cup finely chopped fresh parsley 1/4
cup cider vinegar 2 tablespoons seasoned rice vinegar juice of 1 lemon 2 garlic cloves, pressed 2 teaspoons stone - ground
mustard 1/2 teaspoon salt 1/4 — 1/2 teaspoon black pepper