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In a large, deep skillet, heat the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden brown, about 1 minute. Add the greens and stir well.
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Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown mustard, Brassica juncea; or black mustard, Brassica nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice , wine, or other liquids, salt, and often other flavorings and spices , to create a ...
Mustard seeds (top-left) may be ground (top-right) to make different kinds of mustard. The other four mustards pictured are a mild yellow mustard with turmeric coloring (center left), a Bavarian sweet mustard (center right), a Dijon mustard (lower left), and a coarse French mustard made mainly from black mustard seeds (lower right).
Different households traditionally had their own unique recipe and closely guarded process of making kasundi, though the differences lie more or less in the use of spices. [4] [3] Some families prepared kasundi with just salt, ground mustard, dry chillies, turmeric and mustard oil.
1. In a blender, puree the soy sauce with the rice vinegar, mirin, sake, mustard and one-third of the garlic. With the machine on, slowly pour in 6 tablespoons of the vegetable oil and blend until ...
It's an indisputable fact that honey mustard makes the best dip for chicken fingers and fries. The beloved condiment coats fried food like a dream, offering a harmonious balance of sweetness and ...