127898 kumara sweet mustard lime Recipes

sweet potatoes (about 6 oz. each), cider vinegar, dijon mustard, honey, olive oil, salt and pepper, scallions, white and light green parts, thinly sliced, ribs celery, thinly sliced, granny smith apple, quartered, cored, each quarter cut into 4 wedges

sweet potatoes, peeled and cut into 1-inch cubes, vegetable cooking spray, salt, divided, celery ribs, diced, jalapeno pepper, seeded and finely chopped, diced onion, diced green bell pepper, brown sugar, chopped fresh or 1 tbsp dried parsley flakes, white vinegar, vegetable oil, hot sauce, prepared mustard, peppered or regular bacon, cooked and crumbled (optional), garnish: fresh flat-leaf parsley sprigs

sweet potatoes, mayonnaise, dijon mustard, salt, hard-cooked eggs, chopped, chopped celery, green onions, sliced

sweet potatoes, peeled, olive oil, mayonnaise, lemon juice, chili powder or chili garlic sauce, dijon mustard

white shrimp, peeled and deveined, sea salt, fried whole cilantro leaves, for garnish, scallions, sliced thinly, on the bias, honey, dijon mustard, sesame oil, hot chile garlic sauce (sambal), honey, rice wine vinegar, cornstarch, flour, chilled soda water, black sesame seeds (goma seeds), white sesame seeds, sliced finely chives, minced parsley

spicy dijon mustard, honey, sea salt , preferably gray salt, freshly ground black pepper

bone-in smoked ham, vegetable broth, pineapple juice, spicy brown mustard, brown sugar, honey, garlic , smashed

dry mustard, sugar, salt, ground white pepper, white vinegar, boiling water, vegetable oil, heavy cream

sweet potatoes, peeled and sliced 1/2-inch thick, green onions, olive oil, dijon mustard, cider vinegar, balsamic vinegar, honey, salt and freshly ground pepper, coarsely chopped flat-leaf parsley

sweet potato pancake mix, onion (finely chopped ), red peppers (finely chopped ), green peppers (finely chopped ), white pepper, crawfish (roughly chopped ) 1 tbsp. all spice, water (or as needed), thyme, ground sage, olive oil, dipping sauce, orange marmalade, creole mustard, honey

sweet peas, boiled eggs, chopped onion, chopped pickles, mayonnaise, mustard

sweet potatoes, peeled and cut into 1 inch chunks, sm. unpeeled apple, cut into 1/2, sliced celery, olive oil, apple cider vinegar, dijon mustard, salt, black pepper, chopped walnuts, white grape juice, bacon, cooked and crumbled

sweet-hot mustard, egg yolks, fresh lemon juice, strained, garlic puree, mayonnaise, apple cider vinegar, dried herbs de provence, parsley, finely minced, red wine vinegar, salt , or to taste, fresh ground white pepper , or to taste

sweet pickle relish, red wine vinegar, vegetable broth, salt (optional), english cucumber, chopped (1/4 lengthwise, then slice), red pepper, diced, chopped mushrooms, spicy giardiniera vegetables, mustard seed

sweet potato , sliced into matchsticks, olive oil, old bay, mayonnaise or veganaise, whole grain mustard, old bay

dry mustard, water, divided, sugar, cornstarch, salt, vinegar

sweet potatoes, peeled and cut into 3/4, red onion, cut into thin wedges, olive oil, divided, salt, divided, thick-cut bacon slices, cider vinegar, dijon mustard, freshly ground pepper, pecan pieces, toasted, golden raisins

lime roll, not only is this easy to make but it is soooooo good, flour, baking powder, eggs, sugar, pack jello lemon pie filling, lime juice, grated lime rind, prepared dream whip topping, filling: cake: green food coloring, lime slices, optional for garnish cake: grease a 15x10 jelly roll pan, line with waxed paper; grease and flour paper. sift flour with baking powder. beat eggs until foamy at high speed of electric mixer. gradually add sugar; continue beating until mixture becomes thick and light in color about 5 minutes. carefully fold in flour mixture. pour cake batter into prepared pan. bake at 400 f for 12-15 minutes, or until cake springs back when lightly touched. immediately turn cake onto cloth which has been sprinkled lightly with icing sugar. quickly remove waxed paper. starting with narrow end, roll cake in cloth and cool for 1 hour., filling and frosting: prepare lemon pie filling as directed on package, using 1 whole egg, 1 cup sugar and reducing water to 1-1/2 cups. add lime juice and rind. add enough food coloring to tint light green. chill 1 hour. set aside 1/2 cup of pie filling. unroll cake. spread remaining pie filling evenly over cake; re-roll. fold reserved pie filling into prepared dessert topping; and use this to frost the roll. chill. garnish with lime slices. store left-over cake in refrigerator., also good with lemon juice and rind in place of lime