How To make Chunky Mustard Beans with Red Peppers
2 lb Green and/or yellow beans
2 c Julienne strips of red
-peppers (sweet) 1 1/2 c Onions, coarsely chopped
1 ts Tumeric
1/3 c Dry mustard
1/3 c All purpose flour
1 1/2 ts Salt
1 1/3 c Brown sugar, firmly packed
1 c Cold water
2 c White or cider vinegar
1 tb Celery seeds
1 1/2 ts Mustard seeds
Remove stem end from beans; cut beans into 1 inch lengths. There should be about 8 cups. In a large pot of rapidly boiling water, cook beans, about 1/3 at a time, until tender-crunchy, about 3 minutes. As each batch cooks,
transfer immediately to large bowl of cold water to chill. Blanch peppers and onions in similar way, boiling peppers for 1 minute and onions for 2 minutes. Drain thoroughly. In a medium bowl, blend tumeric, mustard, flour and salt into sugar. Stir in cold water to make a smooth paste. In a large heavy preserving kettle, combine vinegar and celery and mustard seeds; bring to boil. Stir in about 1 cup of spiced vinegar into mustard paste, then whisk mustard past into spiced vinegar in saucepan. Cook over medium heat, whisking constantly until sauce is smooth. Reduce heat and simmer uncovered, for 5 minutes. Pour drained vegetables into sauce; mix well and return to a boil. Reduce heat and simmer 4 - 5 minutes or until vegetables are tender. Ladle into hot sterilized jars leaving 1/8 inch head space. Seal. I prefer to process these in a boiling water bath for 10 minutes for 1/2 pint jars and 15 minutes for pint jars. Makes about 9 cups.
How To make Chunky Mustard Beans with Red Peppers's Videos
Bell Pepper & Paprika Chips
Follow this recipe to make to make Roasted bell pepper and Paprika Chips.
Ingredients:
1 medium size Red Bell Pepper
1 1/2 cups of chicken broth or stock (can be substituted by water for a Vegan or Vegetarian version)
* You will need 2 total cups of liquid once it is blended with the Bell Pepper.
1/2 to 1 teaspoon of paprika or smoked paprika for an added smokey flavor.
4 tablespoons of potato starch
Vegetable oil for frying
Salt and optional extra paprika to sprinkle over the fried chips
Dehydrate in 175F - 79C oven for 2 hours or until completely dry. You can also use a Dihydrator.
Fry on 370F - 187C for just seconds until puffed up.
How I Make Amazing Sausage and Peppers With This One Special Ingredient
Today we're making sausage and peppers rigatoni. I love traditional sausage and peppers, but I also love to make it with pasta for a full meal that the whole family loves. If you like it spicy use hot sausage or add some Calabrian chili paste. I hope you enjoy the recipe!
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Spiciest Pepper In The World #181
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How To Cook Collard/Mustard Greens the RIGHT Way!
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How To Cook Collard/Mustard Greens the RIGHT Way! - If you're looking for a recipe that will show you how to cook collard/mustard greens the right way, you've come to the right place! In this video, we're going to show you how to cook collard/mustard greens the right way, using simple, step-by-step instructions.
Soak the collard/mustard greens in a large pot of water overnight, then Drain and rinse them before cooking. In a large pot, cook the collard/mustard greens over medium-high heat until they're wilted and bright green. This easy recipe is perfect if you're looking for a delicious and easy way to cook collard/mustard greens!
Ingredients:
3 - 4 bunches Collard Greens
1 - 2 bunches Mustard Greens
1 Smoked Turkey Leg or Ham Shank
1 - 2 tsp. Red Chili Flakes
4 cups Chicken Stock or Broth
Salt and Pepper, to taste
Creole Kick, to taste ( I used 2 tbsp.)
2 tbsp. Butter
6 - 8 slices of Thick Cut Bacon
1 tbsp. Vinegar
1 Onion, chopped
4 - 5 Garlic Cloves ( I used Garlic Paste), minced
All Purpose Seasoning:
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Creamy Mustard Sauce That Goes Well With Everything!
This Delicious, Creamy Dijon mustard Sauce is perfect for everything, beef, pork, fish, chicken, pasta dishes, you name it!
Nonstick pan with lid:
Recipe:
- 1 small onion, finely chopped
- 3 slices of bacon, cut in small pieces
- Half a cup/120ml chicken stock
- 1,6 Cup/400ml heavy cream
- 3-4 full teaspoons Dijon mustard
- 1 clove of garlic
- 1 tablespoon fresh thyme
- Salt and pepper for seasoning
Kimchi made with mustard greens (gat-kimchi:갓김치)
I'm sharing my gat kimchi recipe today! Oh my gaht! : )
Gat is mustard greens in Korean. It's super easy to make without using lots of kimchi seasoning paste. Full recipe:
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