Mustard Seed With Cider Vinegar Spaghetti Sauce Recipes
MUSTARD SEED WITH CIDER VINEGAR SPAGHETTI SAUCE
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
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
MOSTARDA DI CREMONA
Mostarda is a condiment in Italy - but it's NOT just a mustard. Rather, it is preserved fruit that does have mustard and mustard seed included as a flavouring. Mostarda is delicious with bollilto misto, as it is such a delicious and flavourful accompaniment to the plain, boiled beef. Also exceptional used with cold cuts. Try salami, dabs of mostarda and good, crusty bread.
Provided by evelynathens
Categories Fruit
Time 22m
Yield 4 cups (approximately)
Number Of Ingredients 10
Steps:
- Place figs, pear, apricots, cherries, and apples into a mixing bowl and stir to mix.
- In a saucepan, heat wine, sugar and honey together until boiling. Boil for 3-4 minutes, or until slightly reduced and syrupy. Remove from heat and stir in mustard and seeds.
- Pour over fruit and allow to steep 24 hours. Jar and refrigerate.
Nutrition Facts : Calories 569.7, Fat 3.8, SaturatedFat 0.2, Sodium 372.2, Carbohydrate 122.2, Fiber 6.6, Sugar 110.4, Protein 4.3
LEMON AND MUSTARD SEED CHUTNEY
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
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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