30
Jun
Posted by Tarah in Cilantro, Dry Mustard, Green Sweet Peppers, jicama, Orange, Orange Sweet Peppers, Peanut Oil, Peanuts, Red Onion, Red Sweet Pepper, Rice Vinegar, Salad, Sesame Oil, Sesame Seeds, Side Dish, Soy Sauce, Sugar, Yellow Sweet Pepper. 1 comment
Recipe & picture courtesy of Better Homes & Gardens
Start to Finish: 20 minutes
Makes 6 to 8 servings
- 3 cups shredded cabbage or 1/2 of a 16-ounce bag shredded cabbage with carrot
- 1-1/2 cups jicama cut into strips
- 1 orange, peeled and sectioned
- 1/2 of a medium green, red, or yellow sweet pepper, cut into julienne strips (1/2 cup)
- 1 small red onion, thinly sliced and separated into rings
- 2 tablespoons snipped fresh cilantro
- 2 tablespoons peanut oil or salad oil
- 4 teaspoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon toasted sesame seed (optional)
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- 1/4 teaspoon dry mustard
- 1/4 cup peanuts
- In a large mixing bowl combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro. Cover and chill up to 4 hours.
- For dressing, in a screw-top jar combine peanut oil or salad oil, rice vinegar, sugar, sesame seed (if desired), toasted sesame oil, soy sauce, and dry mustard. Cover and shake well. Chill up to 4 hours.
- To serve, shake dressing again; pour over salad. Toss lightly to coat. Sprinkle with peanuts.
Make-Ahead Tip: Prepare dressing up to 4 hours ahead. Cover and store in refrigerator. Shake well before using.
**Personal Review: No Review Yet**
7
Mar
Posted by Tarah in Bacon, Brown Sugar, Dry Mustard, Ham, Ketchup, Onion, Pepper, Pickle Juice, Pork and Beans, Salt, Side Dish. Leave a comment
Recipe & picture courtesy of Rachael Ray
Serves 8
Prep Time: 10 min
Cook Time: 20 hr
- 8 slices bacon, chopped
- 1 onion, chopped
- Salt and pepper
- 1 cup brown sugar
- 1 cup ketchup
- 3 tablespoons pickle juice
- 2 tablespoons dry mustard
- Two 28-ounce cans pork and beans
- One 15-ounce can pinto beans, rinsed
- 2 cups chopped burnt ends from chopped ham
- In a large pot, cook the bacon over medium-high heat until crisp, 5 to 6 minutes. Add the onion, season with salt and pepper and cook, stirring occasionally, until golden, about 3 minutes. Stir in the brown sugar, ketchup, pickle juice and dry mustard and cook, stirring, until thickened, about 2 minutes.
- Stir in the pork and beans, pinto beans and burnt ends; cook, stirring occasionally, until heated through, about 10 minutes.
**Personal Review: No Review Yet**
12
Oct
Posted by Tarah in Catalina Dressing, Chili Powder, Dry Mustard, Entrée, Garlic Powder, Honey, Paprika, Pork Tenderloin, Thyme. Leave a comment
Recipe & picture courtesy of Kraft Foods
Prep Time: 5 min
Total Time: 35 min
Makes: 4 servings
- 1 pork tenderloin (1 lb.)
- 1/4 cup KRAFT CATALINA Dressing, divided
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. dry mustard
- 1/2 tsp. paprika
- 1/4 tsp. dried thyme leaves
- 1 Tbsp. honey
- Preheat oven to 425ºF. Brush meat with 2 Tbsp. of the dressing. Mix dry ingredients; rub onto meat. Place in baking pan. Mix remaining 2 Tbsp. dressing and honey; set aside.
- Bake 15 min.; brush with dressing mixture. Bake an additional 10 min. or until cooked through (160ºF).
- Remove meat from oven; cover with foil. Let stand 5 min. before slicing.
How to Prepare on the Grill:
Preheat grill to medium heat. Prepare meat as directed, rubbing with spice mixture. Place meat on grill; cover grill with lid. Grill 20 min., or turning occasionally. Brush with some of the honey mixture. Continue grilling 5 to 10 min. or until meat is cooked through (160ºF), turning and brushing frequently with honey mixture. Let stand covered with foil, 5 min. before slicing.
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