Sherris Jalapeno Mustard Recipes

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SHERRI'S JALAPENO CHEESE SQUARES



Sherri's Jalapeno Cheese Squares image

A really simple and tasty appetizer or brunch item. I use jalapenos but you can also use the canned green chilies which aren't as spicy-hot. Also, changes/additions include adding salsa, chorizo or spicy breakfast sausage, or use your favorite cheese like monterey jack. I like these served warm (not hot) from the oven. Enjoy!

Provided by Mrs.Jack

Categories     Cheese

Time 55m

Yield 16 serving(s)

Number Of Ingredients 3

1 (7 ounce) can jalapenos, drained, seeded, and chopped
1 cup grated cheddar cheese
4 eggs

Steps:

  • Preheat oven to 350F and spray 8x8 pan with nonstick cooking spray.
  • Cover bottom of pan with chopped jalapenos.
  • Cover jalapenos with grated cheese.
  • Beat eggs and pour over cheese.
  • Bake for 30 minutes and let set 15 minutes.
  • Cut into 2" squares and serve warm.

Nutrition Facts : Calories 50.6, Fat 3.7, SaturatedFat 1.9, Cholesterol 60.3, Sodium 61.5, Carbohydrate 0.9, Fiber 0.3, Sugar 0.6, Protein 3.5

SUE'S PORK CHOPS WITH HONEY JALAPENO MUSTARD



Sue's Pork Chops With Honey Jalapeno Mustard image

Another great recipe from my friend Sue. Sue Says: This one's a 5 star here at our house. I usually do them on the grill. FOOD SAFETY NOTE: Before serving the remaining mustard mixture with the cooked pork chops, it is important to heat the mixture to boiling to eliminate any contamination which may have occurred from brushing the mustard mixture onto the raw pork chops.

Provided by Lindas Busy Kitchen

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

1 tablespoon prepared yellow mustard
2 tablespoons honey
1 garlic clove, minced
1/2-1 jalapeno chile, seeded, chopped
2 (4 -6 ounce) pork loin chops

Steps:

  • Heat grill on medium heat.
  • In small bowl, combine mustard, honey, garlic and chili; mix well. If desired, sprinkle pork chops with salt and pepper. Brush half of mustard mixture over both sides of pork chops.
  • When ready to grill, place pork chops on gas grill over medium heat or on charcoal grill 4-6" from medium coals. Cook 10-14 minutes, or until pork is no longer pink in center, turning once.
  • Meanwhile, place remaining mustard mixture on small microwave-safe dish. Microwave on HIGH for 30-60 seconds, or until mixture comes to a boil.
  • Serve with pork chops.
  • NOTE:
  • To broil, place food on broiler pan and broil 4-6" from heat using times provided above as guide.

Nutrition Facts : Calories 434.9, Fat 28.4, SaturatedFat 10.6, Cholesterol 97.5, Sodium 168, Carbohydrate 18.6, Fiber 0.4, Sugar 17.6, Protein 26

BIG OLE BILL'S SWEET AND SPICY JALAPENO MUSTARD



Big Ole Bill's Sweet and Spicy Jalapeno Mustard image

I put this Mustard on everything like Kielbasa, to baste chicken, before broiling pork. I even use it to dip Pretzels in!

Provided by Bill Heleine

Categories     Other Sauces

Time 45m

Number Of Ingredients 9

16 to 20 jalapenos
1 1/2 c white vinegar
1 1/2 c water
1/4 c salt
4 c sugar
1 c all purpose flour
1 Tbsp cumin
1 Tbsp dry mustard
16 to 20 oz jar of yellow mustard

Steps:

  • 1. Cut the Jalapenos lengthwise into halves. Remove and reserve seeds. Chop Jalapenos finely to yield about 4 cups.
  • 2. Combine Jalapenos, water, vinegar and salt in a saucepan. Simmer over medium heat until Jalapenos are tender , about 8 minutes.
  • 3. Add reserved Jalapeno seeds to Jalapeno mixture according to taste, 1 Tablespoon for mild, 2 Tablespoons for medium, 3 or more for hot.
  • 4. Combine Sugar, Flour, Cumin and Dry Mustard on a bowl and mix well. Stir in the Yellow Mustard.
  • 5. Add the Mustard mixture to the Jalapeno mixture and mix well. Simmer, stirring frequently until thickened, about 5 to 10 minutes
  • 6. Spoon into 10 hot sterilized 1/2 pint jars, leaving 1/2 inch of space at top ( You can use bigger jars if you wish). Seal with lids and process in hot water bath for 5 minutes. Store in a cool place.

SPICY JALAPENO MUSTARD! WOW!



Spicy Jalapeno Mustard! Wow! image

We love spicy and hot and this mustard is out of this world! It is so darn good and easy to make!

Provided by Dana Ramsey

Categories     Spreads

Time 25m

Number Of Ingredients 8

16-20 i use a variety some jalapenos, but mostly cayenne and a habinero or two. mix it up. you can also put a red sweet pepper in so it isn't too hot. you be the judge. the less green the more yellow you will have or you can add some tumeric to it.
1 1/2 c white vinegar
1 1/2 c water
1/4 c salt
4 c sugar
1 c all purpose flour
1 Tbsp dry mustard
1 16 oz jar of yellow mustard (used french's)

Steps:

  • 1. Cut the jalapenos in half and remove the seeds, Reserve those seeds. Chop the peppers up finely to yield about 4 cups. Note: I added a few cayanne peppers for color - just eliminate 1 jalapeno pepper) You will need about 4 cups of peppers!
  • 2. Combine the peppers, vinegar, water and salt in a large saucepan. Simmer over medium heat until the jalapenos are tender, about 8 to 9 minutes. (Warning you may start to cough from the fumes of the peppers very strong but cleans out the sinus cavity. LOL!)
  • 3. Now add those lovely seeds to your jalapeno mixture according to your taste. 1 tablespoon for mild, 2 for medium and add all for hot!!!!
  • 4. Combine the sugar, flour and dry mustard in a medium bowl and mix well. Stir in your yellow mustard.
  • 5. Add the mustard mixture to the jalapeno mixture and mix well. Simmer and stir frequently until thicken. This should take about 5 minutes.
  • 6. Now spoon the mixture into 10 hot sterilized 1/2 pint jars leaving 1/2 inch head space. Seal with lids and rings. Process in a hot water bath for 5 minutes.
  • 7. This makes great Christmas Gifts to add to a Gift Basket full of your homemade treats! Will post a picture as soon as I get new batteries for my camera! I think I wore it out with all the pictures I've been taking! LOL! Happy Canning!

SHERRI'S JALAPENO MUSTARD - FROM SCRATCH



Sherri's Jalapeno Mustard - from Scratch image

This Jalapeno Mustard will add excitement to your hamburgers, hot dogs, corn dogs, pretzels or anywhere else you use regular mustard. Try in your salad dressings, on pork chops, on ham steaks, ham or corned beef sandwiches, or even grilled ham/cheese sandwiches. Also try it mixed in your favorite cheese dip, potato salad, or egg, chicken, or tuna salad. Cooking time includes time to allow flavors to develop. Enjoy!

Provided by Mrs.Jack

Categories     Low Cholesterol

Time 4h20m

Yield 1 pint

Number Of Ingredients 10

2 teaspoons whole coriander seeds
1/4 cup yellow mustard seeds
1/4 cup black mustard seeds
1/4 cup mustard powder
3/4 cup cold water
1 onion, chopped
3 garlic cloves, chopped
3 jalapenos, seeded
1/4 cup dry white wine
1/4 cup cider vinegar

Steps:

  • Toast the coriander seeds in dry skillet or place seeds in flat dish and microwave on high for around 4 to 5 minutes.
  • Crush the coriander and mustard seeds in a blender or a mortar.
  • Mix the powdered mustard into water and blend w/ coriander and mustard seeds. Let this mixture stand for minimum 3 hours.
  • Mix remaining ingredients and pulverize the mixture in a blender until the mixture becomes smooth.
  • Stir this smooth puree into the mustard.
  • Bring this mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling.
  • Cover and refrigerate.

Nutrition Facts : Calories 774.6, Fat 39.7, SaturatedFat 2.1, Sodium 22.7, Carbohydrate 67.6, Fiber 24.2, Sugar 16.2, Protein 36.2

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