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Mustard Recipes, Substitutions, and Cooking Tips Mustard inhibits the growth of yeast BY  PEGGY TROWBRIDGE FILIPPONE When the volume as well as the flavor of mustard is important to your recipe: Mix 1 Tablespoon dried mustard, 1 teaspoon vinegar, 1 teaspoon cold water, and 1 teaspoon sugar to equal 1 Tablespoon of prepared mustard. Let stand 15 minutes to develop flavor and heat before adding to recipe. Sugar can be omitted but the result will be much hotter. For additions to wet mixtures: 1 teaspoon dried mustard = 1 Tablespoon prepared mustard Mustard Cooking Tips and Hints • If your recipe calls for dark mustard seeds, you will be disappointed by substituting white ones. The flavor is truly that different, like night and day, and substitution is not recommended. When used whole in canning and preserving, the seeds do not impart a sharp mustard flavor, but add a nice, mild aroma. • In India, the seeds are often toasted until they split open much li

Mustard was around thousands of years before Grey Poupon BY  PEGGY TROWBRIDGE FILIPPONE Mustard, a member of the Brassica family of plants, bears tiny round edible seeds and tasty leaves. Its English name, mustard ,  is derived from a contraction of the Latin  mustum ardens  meaning "burning must ."  This is a reference to the spicy heat of the crushed  mustard seeds  and the French practice of mixing the ground seeds with  must,  the young, unfermented juice of wine grapes. The condiment mustard is made from the seeds of the mustard plant. The seeds aren't flavorful until they are cracked, after which they are mixed with a liquid to become prepared mustard. The culinary history of mustard as a condiment is extensive. History of Mustard as a Condiment As a condiment, mustard is ancient. Prepared mustard dates back thousands of years to the early Romans, who used to grind mustard seeds and mix them with wine into a paste not much different from the 

Lidia Bastianich's Spaghetti Carbonara Lidia Bastianich Mar. 23, 2016 at 8:15 AM Samantha Okazaki / TODAY Perhaps a perfect dish, this pasta is simply made with spaghetti, bacon, eggs and grated cheese. Since there are so few ingredients, be sure to choose the best possible version of each for the most delicious result. Note:  There is always concern about uncooked eggs, or, in this case, egg yolks. You can omit the egg yolk altogether and the dish will be a little less complex, or you can buy pasteurized egg yolks. One egg yolk is approximately one and a half liquid ounces if you want to substitute pasteurized egg yolks. Ingredients Kosher salt 6 ounces bacon, chopped Extra-virgin olive oil, as needed 1 medium onion, chopped (about 1 cup) 1 pound spaghetti 2 large egg yolks 1 bunch scallions, trimmed and chopped (about 1 cup) 1 teaspoon freshly ground black pepper 1 cup freshly grated Grana Padano Preparati

1 pound/450g of Botticelli rigatoni 3 tablespoons/45mls of Botticelli olive oil 1 pound/450g ground beef (Optional) 2 garlic cloves, minced 1 can Botticelli crushed tomatoes (we've never seen them) Salt 1 cup/90g parmesan 1 cup/120g mozzarella Preheat oven to 400F/200C/Gas 6 Cook pasta until slightly underdone. Rinse under cold water and drain. Toss pasta in 2 tablespoons/30mls of Botticelli olive oil. Add 1 tablespoon/15ml of Botticelli olive oil and garlic to a skillet. Then add beef, salt, pepper, or any other preferred seasoning. Add Botticelli crushed tomatoes to the skillet and let it simmer for about 20 minutes. Toss the olive oil coated pasta with Parmesan cheese and being to place the pasta standing up one by one in a 9-inch/23cm pan. Make sure the pasta is tightly packed and the bottom on the pan is non-stick. Pour the meat sauce on top of pasta and fill the pasta holes with the meat sauce. Bake for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10

Three new dark chocolate flavors were released nationwide this week. MIKE POMRANZ   April 04, 2018 Three  new varieties of M&M  have just landed on store shelves nationwide, and now,  candy fans  whose sweet tooth only rivals their love of democracy can cast their vote on which of the three flavors should stick around for the long haul. Crunchy Mint, Crunchy Raspberry, and Crunchy Espresso were first sent to select retailers last month, but have finally been shipped to stores nationwide, and people across the country are being encouraged to participate in M&M’s second “ Flavor Vote ”—with the online ballot set to be open until May 25. On the outside, these new limited-edition flavors feature M&M’s signature colored candy shell, but inside, they deviate from your standard M&M’s in a number of ways: First, all three are made with  dark chocolate . And second, to earn their “Crunchy” credentials, they also feature a rice crisp center: The Raspberry va

These easy soft caramels can be whipped up in about 15 minutes. You do not need a candy thermometer to m ake these caramels and they literally melt in your mouth! EASY 4 INGREDIENT SOFT CARAMELS (NO CANDY THERMOMETER REQUIRED) INGREDIENTS 1½ sticks butter ½ cups/100g sugar 3 tablespoons/45ml light corn syrup 14 ounces/415ml/397g sweetened condensed milk optional: coarse sea salt, ½ teaspoon/2ml vanilla (see note) INSTRUCTIONS In a medium sauce add butter and sugar and stir over medium heat until melted. Stir in corn syrup and condensed milk. Bring to a boil and then decrease to simmer 7-10 minutes or until mixture achieves deep golden color, stirring constantly. (*For lower altitudes, simmer time may need to be reduced 2-3 minutes, watch carefully for coloring!) - See update below recipe! Pour caramel into a foil-lined 8x8 inch pan and allow to cool completely. Sprinkle with coarse sea salt if desired. When completely cooled, cut into squares and wrap in wax paper. NOTES

Melissa Kravitz, Special to USA TODAY Published 6:03 a.m. ET April 4, 2018 |  Updated 12:30 p.m. ET April 4, 2018 We don't need a food "holiday" to crave a bowl of ramen, but Ramen Noodle Day (April 4) is a nice excuse to slurp savory noodles and broth despite the start of spring.  See a cooking demo inside chef Masaharu Morimoto's New York City ramen restaurant, Momosan, below. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)

Tomato Bruschetta - Bruschetta (Italian pronunciation: [bruˈsketta]) is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic an d topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs

Garlic and its cousins — onions, leeks, shallots and chives, which are all members of the allium family — are all smelly and for good reason. the odour comes fr om sulphur compounds, which might help to combat cancer. Epidemiological studies also suggest that people who consume the most garlic have a lower risk of kidney and prostate cancer. Tip: When using garlic in your cooking, chop the clove and leave it to 'mature' on the cutting board for 15 minutes, before use. You will get the most out of the garlic as this allows those cancer-fighting compounds to develop. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)

You know those most delicious, yet sodium packed treats? Try this recipe, you'll love them. I've made this recipe with Sweet potatoes an d it is equally good. 1 quart/1 liter well salted water 2-3 medium starchy potatoes, peeled 1 teaspoon/5ml of salt 1/2 teaspoon/2ml ground black pepper 1 tablespoon/15ml oil Preheat oven to 425F/218C/Gas Mark 7 In a large pan bring water to a boil, add salt and stir. Drop in the peeled whole potatoes. Reduce heat to medium high and let cook at a low boil for 15-20 minutes. Remove the potatoes from the water when you can easily pierce with a knife. Let cool until you can handle them (4-5 minutes). Grate them with the large holes of a grater. Sprinkle the grated potatoes with salt and pepper, Mix gently---you can use your IMPECCABLY clean hands. Take about a piece the size of an unshelled walnut and roll gently into a cylinder. Place on a lined baking sheet. Drizzle with oil or spritz making sure to roll them to get oil on all si

See TipHero's How-To Video:  https://www.facebook.com/tiphero/videos/10154731574668761/ Makes 12 individual pies Prep Time: 20 minutes Total Time: 45 minutes Ingredients –12 regular-sized mason jar lids and rings –2 – 14.5-ounce cans berries in light syrup (cherries, blueberries, blackberries, etc.) –½ cup granulated sugar –3-4 tablespoons cornstarch –1 – 14-ounce box refrigerated pie crust (2 pie crusts) –1 egg, well-beaten –Turbinado sugar Directions: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a sheet pan with parchment paper and place the inside rings of the canning lids on it with their rubber seals facing down. In a small saucepan, mix the sugar and cornstarch together. Drain the juice from one of the cans of berries into the saucepan and mix well. Cook over medium heat, stirring occasionally, until the sauce has started to thicken. Drain both cans of berries, then gently mix in both cans of drained berries and set aside. Unr