Archive for the ‘Dry Mustard’ Category

Singapore Slaw

Singapore Slaw
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
  1. In a large mixing bowl combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro. Cover and chill up to 4 hours.
  2. 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.
  3. 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.

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Baked Beans with Burnt Ends

baked-beans-with-burnt-ends
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
  1.  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.
  2. Stir in the pork and beans, pinto beans and burnt ends; cook, stirring occasionally, until heated through, about 10 minutes.

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Honey Spice-Rubbed Pork Tenderloin


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
  1. 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.
  2. Bake 15 min.; brush with dressing mixture. Bake an additional 10 min. or until cooked through (160ºF).
  3. 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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