Not exact matches
3 +
tablespoons ghee or clarified butter 2 medium
yellow onions, chopped 1
tablespoon black
mustard seeds 2 medium cloves garlic, chopped 1 thumb peeled ginger, grated scant 1 teaspoon crushed red pepper flakes 1 teaspoon cumin
seeds, crushed 1 teaspoon coriander
seeds, crushed 1 teaspoon ground turmeric 1/2 teaspoon fine grain salt 1 28 - ounce can crushed tomatoes 1
tablespoons garam masala
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
Add to a pot with sugar, diced onion, grounded coriander
seeds, two
tablespoons of apple cider vinegar, one
tablespoon of grounded
yellow mustard seeds, salt and pepper.
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)
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)
If you don't really feel like lazing it out, like me, and you want to create your own Old Bay - style spice mix, do the following: Mix 2
tablespoons celery
seed, 1 teaspoon salt, 1/2 tsp dried
yellow mustard seed, 1/2 tsp red pepper, 1/2 tsp black pepper, 2 dried bay leaves, 6 whole cloves, 6 allspice
seeds, & 1/8 tsp cardamom
seeds in a spice mill.
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 large
yellow onion, sliced Salt 1
tablespoon canola oil 1 jalapeño or other fresh green chile 1 fresh hot red chile, or another jalapeño 1 teaspoon
mustard seeds 1 teaspoon ground cumin 1 teaspoon coriander
seeds 1 teaspoon brown sugar
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
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 (5 - pound) bone - in pork sirloin roast 4 to 5 gloves garlic 2 to 3
tablespoons Dijon
mustard 1
tablespoon black peppercorn 1
tablespoon green peppercorns, drained 1
tablespoon pink peppercorns 1 teaspoon
yellow mustard seeds 2 teaspoons brown sugar 2 teaspoons dried thyme 1 1/2 teaspoons coarse kosher salt
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
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»
* 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