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.
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Gordon Ramsay's Soup Recipes | Part One
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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 To Cook Kale | Flavorful Kale Recipe | How To Make Kale Taste Good
How To Cook Kale | Flavorful Kale Recipe | How To Make Kale Taste Good
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I know sometimes it might be hard to eat certain vegetables. But just know, kale greens can benefit you a lot! Let's make some flavorful kale that taste good!!
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Ingredients:
* 1 onion, diced
* 3 garlic cloves, minced
* 1 bag, kale-cleaned
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon paprika
* 1 1/2 teaspoon, lemon pepper seasoning
* Salt and pepper to taste (1 1/2 teaspoon salt)
* 4-5 tablespoons, smart balance butter
* 2 tablespoons, olive oil
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***RECIPE***
Cut up some onions and peppers. Cook them in a big pot until soft. Dump in canned crushed or puréed tomatoes and undrained canned beans — roughly equal quantities is a good starting point, though I like extra tomato. Dump in a lot of spices until you like how it tastes — cumin + smoked paprika + oregano + garlic powder is a good basic blend. Simmer for about a half hour. If you want to be fancy, melt in a little dark chocolate. Eat and go do something else with your life.
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
Crisp & Chunky Hake on Crushed Mustard and Herb Potatoes | Sea Harvest Recipes
Delicious Dinner packed with flavour and healthy nutrients in no time at all! #MakeItHake with this weeks Fish & Tips recipe, Sea Harvest Crisp & Chunky Hake on Crushed Mustard and Herb Potatoes ????
Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
4 Crisp & Chunky Fillets
1 kg baby potatoes
3 Tbsp (45 ml) butter
3 Tbsp (45ml) wholegrain mustard
2 Tbsp (30 ml) baby capers
1 Tbsp (15 ml) red wine vinegar
a small handful of fresh dill, chopped
a small handful of chives, chopped
sea salt and freshly ground pepper
Preheat the oven to 180 ºC. Lay the frozen Crisp & Chunky Fillets onto a baking tray. Place into the oven to cook until golden brown.
Add the baby potatoes to a medium-size pot of salted water and bring to a boil.
Simmer the potatoes for 10-15 minutes until soft.
Drain the water off the potatoes and then return them to the pot and leave to steam for 2 minutes to get rid of any excess moisture.
Use a fork to roughly crush the potatoes but do not squash them completely.
Add the butter, mustard, vinegar and herbs and mix to combine. Season to taste with salt and freshly ground black pepper. Serve the Crisp & Chunky Fillets on top of a bed of crushed mustard potatoes.
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