I added whole - wheat pastry flour and buckwheat flour for nutty heft, swapped out the Guinness for intense, locally made Rogue chocolate stout, and threw in more fresh ginger and a pinch
of dry mustard for heat.
@Bonnie if you are having a hard time with the emulsion, change out the whole egg with just the yolk and use a dollop of wet mustard instead
of dry mustard.
Lael Littke of Pasadena says her «flesh cringes» when she thinks of her mother's remedy for chest colds: flannel plaster bags smeared with a concoction
of dry mustard, water and cayenne pepper.
To make the vinaigrette, whisk the spicy mustard in a small bowl with the vinegar, olive oil, sugar, salt, pepper, and the remaining teaspoon
of dry mustard.
Pour the mixture into a medium glass bowl and mix in the Worcestershire sauce, soy sauce, black peppercorns, cayenne, and 1 tablespoon
of the dry mustard.
This makes an unusual dressing for fruit salad because of the spice
of the dry mustard and the red chile flakes.
Use your favorite non-creamy salad dressing or make your own marinade: combine red wine vinegar, minced garlic, a bit of sugar, salt, and a pinch
of dry mustard.
Used some Dijon mustard and a red onion instead
of the dry mustard because that's what I had on hand!
My only substitutions were dijon mustard (~ 2 tsp) in place
of dry mustard and a clove of minced garlic instead of garlic powder for the sauce (if you do this, put them in when you add the ketchup and other wet ingredients) and I used bakery fresh kaiser rolls instead of hamburger buns.
I reduced to 2 T, went light on oil, and used dijon mustard instead
of dry mustard.
1/2 teaspoon
of dry mustard, a pinch of ground cayenne pepper, and a couple dashes of Worcestershire sauce will add just the right amount of spicy kick to balance the richness of the sauce.
I added 1/2 tsp
of dried mustard to it and it's soooooo delicious!
For treating fever, just soak a full tablespoon
of dried mustard seeds in a cup of warm water for about five minutes before consuming it.
Not exact matches
1/2 cup
dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon
mustard 1 garlic clove — minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
For the vinaigrette: 1/4 cup grapeseed oil Juice
of 2 lemons 1 tablespoon Dijon
mustard 1/4 teaspoon cayenne pepper, or to taste Pinch
of dried oregano Salt and pepper to taste
I used more veg stock and lemon juice in place
of wine and dijon
mustard as advised in place
of miso and topped with sun
dried tom's as someone said.
Heirloom Tomato Tart Taken directly from Chez Cherie Cooking School in La Canada CA Pie Dough for a 9 ″ tart 2 t. Dijon
mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle
of sea salt, pepper and
dried thyme, or Provencal salt
I made my own version
of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp
mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all
of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool,
dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
I have made my own mayo this way for years and I was amazed that a bit
of lemon juice, salt, and
dry mustard makes it taste like store bought mayo!
Ingredients: 10 slices
of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon
mustard / 1/2 t paprika / 1/2 t
dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits
of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
This chopped salad has all
of that going for it and more with bosc pears, sliced almonds,
dried cranberries, couscous, feta cheese, cucumbers, tomatoes, baby spinach and romaine tossed together in a honey
mustard...
This year I experimented with
dry lavender flowers and added a bit
of turmeric for a grassy yellow - green, kind
of mustard - color hue.
I ended up with a recipe for cheddar cheese crackers that followed almost the exact same format as yours (http://smittenkitchen.com/2009/06/cheese-straws/ your substitute cheddar cheese for parm (although a mix
of the two would probably taste really good) Other good additions in lieu bacon are
dried mustard, red pepper flakes or cayenne pepper.
Ingredients: 2 small, cooked chicken breast halves (about 1 cup), diced 1/4 cup Vegenaise or mayonnaise (or enough to cover and bind) 2 small squirts Dijon
Mustard (about 1/4 teaspoon) 1/2
of a small apple, peeled and diced (about 1/3 a cup) 2 small handfuls
of roasted pecan pieces (about 4 teaspoons) 1/2 teaspoon
dried tarragon, crushed 6 ice cream cones
sausage, ham, etc)-- 1/2 cup onions — diced — 3 cups cheddar cheese — shredded — 1/4 teaspoon
dry mustard — 1/4 teaspoon garlic powder — 1 tsp salt & 1/2 tsp
of pepper (I am recommending an additional pinch
of salt and pepper for each layer
of hash browns)
In a heavy saucepan or top
of a double boiler mix the sugar, flour,
dry mustard, salt and turmeric.
I use all
of those ingredients (except the onion, because i'm allergic and
dry mustard, well because I don't like it LOL) when I make breakfast burritos!!!
1) 200g
of butter 2) 2 medium onions, chopped 3) 2 cloves
of garlic, roughly chopped 4) 750g
of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon
of white wine (make sure its
dry white wine, not sweet or dessert wine) 6) 1 teaspoon
of mustard powder 7) Salt & freshly ground black pepper to taste 8) Parsley to garnish (optional)
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad
of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in
Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245
Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg
of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
1 cup
of whatever wine you're drinking, 1 tablespoon
of mustard, 1 teaspoon
of dried thyme, 1 tablespoon
of butter
In Southern parts
of India, an everyday staple in most homes goes like this: prepare seasoning in ghee / clarified butter or oil, a bit
of mustard seeds, cumin,
dried red chillis (can be substituted with paprika), crushed garlic or asafoetida and a sprig
of curry leaves.
Though this looks like your standard bowl
of macaroni and cheese, Tyler tucks aromatic thyme, bay leaves, garlic and
dry mustard into the creamy cheddar and Parmesan sauce, giving this kid - friendly dish a very adult flavor.
8 slices
of cubed soft bread (day old works well) about 8 cups 2 cups shredded cheddar cheese 1 pound pork sausage, browned and drained, (or 2 cups
of chopped ham or fried and crumbled bacon) 6 eggs 2 cups milk 3/4 teaspoon
dry mustard 1 can cream
of mushroom soup 3/4 cup
of milk
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted
dried plums, finely chopped 3 tablespoons extra virgin olive oil 1/2 teaspoon whole sea salt a pinch
of ground black pepper 1/2 teaspoon yellow
mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon
dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
1/4 c water or low - sodium beef broth or chicken broth 1/4 c balsamic vinegar 1 Tbsp chopped garlic 1 Tbsp chopped fresh basil or 1 tsp
dried 1 Tbsp chopped fresh thyme or 1 tsp
dried 1 tsp
mustard powder 1/2 tsp ground black pepper 1 1/4 lbs flank steak, trimmed
of all visible fat 8 roma tomatoes, halved crosswise
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon
dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch
of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
* 1/4 cup Honey * 1/4 cup Apple Cider Vinegar * 1/8 cup Lime Juice or Lemon or pulp free Orange Juice Concentrate * 1/2 teaspoon Lime or lemon Zest or Orange Zest * 1/8 cup diced Yellow Onion or Red Onion * 1/2 teaspoon
Dry Mustard (I used a tablespoon
of prepared Yellow
Mustard) * pinch
of Salt * 1/2 cup Extra Light Olive Oil
Spicy Lemon Vinaigrette: Whisk well together 1/4 cup fresh lemon juice, 3/4 teaspoon Dijon - style
mustard, a good pinch
of salt, pepper,
dried oregano and crushed red pepper.
Mix the rest
of the pasta sauce, brown sugar,
dried mustard and worcestershire sauce together in a bowl.
1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup
dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon
mustard Pinch
of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)
1 head
of kale, washed,
dried and torn into large pieces 1/2 cup fresh dill 1/4 cup nutritional yeast 2 Tbsp dill pickle juice (yep) 1 cup cashews 1/2 red bell pepper 1 Tbsp Dijon
mustard 1/2 cup water Sea salt to taste Cayenne (optional)
(I changed the proportions a bit since Colman's comes in a 4oz can and what would you do with leftover
dried mustard; though I could think
of a few things!)
Also, ground
dried mustard seed is supposed to help emulsify fats, so I'd add a pinch
of that too.
6 pounds ripe tomatoes, chopped 1 small purple onion, peeled and chopped 2 teaspoons
dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4 teaspoon salt Dash
of white pepper 1/2 teaspoon habanero powder (or more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2 teaspoon
mustard seeds 1 teaspoon fennel seeds
Because
of its pliability and durability, Lample says the cloth will not fall apart when it is used to clean tough stains on a surface, such as rough or
dried out spills
of ketchup or
mustard.
2 tablespoons All Star Spice (equal parts
of granulated garlic, granulated onion, Cajun seasoning, lemon pepper, and ground
dry mustard)
ground chicken 1/4 c. cornmeal 1 scallion, minced 1 T. minced fresh cilantro 2 t. brown sugar 1 t.
dry mustard 1/2 t. kosher salt 1/2 t. paprika 1/4 t. garlic powder Pinch
of cayenne pepper 5 tbsp.
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)
If you think you would like to see how clean eating diet can make you feel better and brighter, here are some useful store cupboard essentials to help you: • Oats • Tins
of beans, chickpeas, lentils (in water) • Tinned tuna, salmon, mackerel (in olive oil or water, NOT brine) • Whole - wheat pastas, brown rice, quinoa, bulgur wheat, freekeh and
dried lentils • Natural (unsalted) nuts and nut butters, seeds, raisins, unsweetened
dried fruit, rice cakes • Coconut oil / olive oil • Apple Cider vinegar • Organic Tamari (soy) sauce • Plenty
of your favourite herbs and spices • Brown rice syrup or organic maple syrup or local honey • Herbal teas and green tea • Wholegrain
mustard
Ingredients 1/2 cup olive oil 1/4 cup canola oil 1/3 cup red wine vinegar 1/2 tsp
dry parsley 1/2 tsp
dry oregano 1/2 tsp
dry onion flakes 1 tsp
dry basil 1 tsp
dry mustard 2 tsp sugar 2 cloves garlic, pressed or finely diced Pinch
of red pepper flakes Salt and pepper to taste