xiaoxl/recipe_data huggingface dataset:
Coconut Curry Shrimp With Spicy Peanut Noodle


Ingredients:
vegetable broth, soy sauce, garlic cloves, fresh ginger, onion, fresh lime juice, sriracha sauce, red curry paste, water, shrimp, fresh ginger, garlic cloves, onion, coconut milk, fresh lime juice, sugar, fish sauce, red curry paste, sriracha sauce, fresh cilantro

Directions:
Cook noodles according to package directions. Drain and rinse with cold water, then set aside. In a medium saucepan, combine vegetable broth, soy sauce, garlic, ginger, onion, lime juice, sesame oil, peanut butter, Sriracha and curry paste. Whisk over medium heat until mixture comes to a boil. Reduce heat to a simmer and cook, stirring often, for ten minutes.
While sauce simmers, begin preparing shrimp. In a deep saute pan, heat one tablespoon of oil, over medium heat, until it shimmers. Add shrimp and cook 30 seconds per side, or until they begin to turn pink and start to curl. Remove from pan and set aside. Add second tablespoon of oil, and when it shimmers, add garlic, ginger and onion. Cook until they start to soften and become fragrant, about one minute. Add coconut milk, lime juice, sugar, fish sauce, curry paste and Sriracha then mix well. Bring mixture to a boil, then reduce heat to medium low and cook until sauce reduces and thickens, about five minutes.
Add shrimp back into sauce and toss to coat. Cook 30-45 seconds, or until shrimp are cooked through and hot, then turn off heat. Allow to stand for three minutes so sauce can thicken. To finish the peanut sauce, raise heat to medium and bring sauce back to a boil. Add half of the cornstarch mixture and whisk until thickened, about one minute. For a thicker sauce, add remaining cornstarch mixture. I use the full tablespoon. Place egg noodles in a bowl and pour sauce over then toss to coat. Garnish with fresh cilantro.
Helpful Tips:
From start to finish you can have this dish on the table in about 20 minutes. The coconut curry sauce is a delicate balance of sweet, tangy and spicy. Coconut milk thickens the sauce and helps it cling to the shrimp, and believe me you want that. The egg noodles, coated with the nutty, slightly spicy peanut sauce, are a lovely complement to the tangy shrimp. If you can not find the egg noodles, you can use thin spaghetti.
Cooks Country St. Louis-Style Pizza


Ingredients:
tomato sauce, tomato paste, fresh basil, sugar, dried oregano, American cheese, monterey jack cheese, liquid smoke, all-purpose flour, cornstarch, sugar, baking powder, salt, water, olive oil

Directions:
Whisk together tomato sauce, tomato paste, basil and 1T sugar and oregano in a small bowl; set aside.
Toss cheeses with liquid smoke in a medium bowl; set aside.
Combine flour, cornstarch, 2 tsp sugar, baking powder and salt in a large bowl.  Combine water and olive oil in measuring cup.  Stir water mixture into flour mixture until dough starts to come together.  Turn dough onto slightly floured surface and knead 3 or 4 times, until cohesive.
Adjust oven rack to lower-middle position, place pizza stone (or inverted baking sheet] on rack and heat oven to 475 degrees.
Divide dough into 2 equal pieces.  Working with 1 piece of dough at a time, press into small circle and transfer to parchment paper dusted lightly with flour.  Using rolling pin, roll and stretch dough to form 12" circle, rotating parchment as needed.  Lift parchement and pizza off work surface onto inverted baking sheet (not one in the oven].
Top each piece of dough with half of the sauce and half of cheese.  Carefully pull parchment off of baking sheet onto hot oven stone.  Bake until underside is golden brown and cheese is completely melted, 9-12 minutes.  Remove pizza and parchment from oven.  Transfer pizza to cooling rack and let cool a few minutes.  Assemble and bake second pizza. Cut into 2" squares.  Serve.
Note - dough can be made in advance. Once mixed tightly wrap dough in plastic and refrigerate up to 2 days.
Variation - If you would like to add pepperoni arrange them on a paper towel lined plate, cover with paper towl and microwave 2 minutes.  Let cool.  Add to pizza either before or after cheese.
Instant Pot® Fresh Corn Risotto
Category: main-dish
By Kim's Cooking Now

Creamy risotto with sweet kernels of fresh corn made in a fraction of the time as traditional risotto, in your pressure cooker!

Ingredients:
3 tablespoons butter, divided
3 tablespoons extra virgin olive oil, divided
2 ears fresh corn, kernels cut from cob
½ cup finely chopped red onion
2 cloves garlic, minced
1 ½ cups Arborio rice
½ cup white wine
4 cups chicken broth
½ cup grated Parmigiano-Reggiano cheese
½ teaspoon chopped fresh parsley  (Optional)

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside. Pour remaining 2 tablespoons of olive oil in the pot. Add red onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth. Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 607.7
Fat: 22.8 g
Saturated fat: 8.7 g
Carbohydrates: 81.9 g
Sugars: 4 g
Dietary fiber: 2.6 g
Protein: 12.6 g
Cholesterol: 37.8 mg
Sodium: 1387.4 mg
Potato Cakes


Ingredients:
onion, potatoes, eggs, flour, baking powder

Directions:
"Peel & grate the onions & potatoes. Combine with eggs, flour, baking powder, salt & pepper. Heat fat in a frying pan & drop mixture from spoon in to hot fat. Fry until brown on both sides. Serving size is approximate."
Pineapple Upside-Down Cake


Ingredients:
butter, brown sugar, pineapple, walnut halves, egg, sugar, canola oil, milk, vanilla, all-purpose flour, baking powder, salt

Directions:
Melt butter in a 9 inch square pan or heavy 10 inch skillet.
Sprinkle brown sugar evenly over butter.
Arrange pineapple slices, cherries, and nuts in an attractive pattern on the brown sugar layer.  Set aside.
Measure liquid ingredients into a bowl and beat for 1 minute.
Add dry ingredients, beat until blended smooth.
Pour batter gently over fruit, so as not to disturb your attractive pattern.
Bake at 350 degrees for 40-50 minutes.
Immediately turn upside down on serving plate.  Leave pan over cake for a few minutes before lifting it off.
Cinnamon Coffee Cake I
Category: desserts
By Kelsey

You can make this tasty cake lower in fat by using 1/2 cup butter, 1/2 cup applesauce, non-fat sour cream, and egg beaters.

Ingredients:
1 cup butter
2 ¾ cups white sugar
4 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sour cream
1 ½ cups chopped walnuts
2 tablespoons ground cinnamon
2 teaspoons vanilla extract
4 cups all-purpose flour

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Lightly grease one 10 inch tube pan. In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg. Combine flour with baking powder, baking soda, and salt.  Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth. Combine walnuts, cinnamon, and remaining 3/4 cup of sugar. Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture.  Repeat layers two more times. Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.

Yields: 1 -10 inch tube

Calories: 575.6
Fat: 30 g
Saturated fat: 13.9 g
Carbohydrates: 70.8 g
Sugars: 39.9 g
Dietary fiber: 2.3 g
Protein: 8.6 g
Cholesterol: 102.5 mg
Sodium: 457.6 mg
Pumpkin Pie Filling


Ingredients:
fresh pumpkin, butter, brown sugar, ground nutmeg, ground cinnamon, kosher salt

Directions:
Cut the tops off of the pumpkins in a circle, just like you would for making a jack-o-lantern.
Quarter the pumpkins from the top down and scoop out the seeds and tendrils.  (Keep seeds for pepitas if you like.].
Place the pumpkin shells meat-side up on a large cookie sheet or other sided baking dish.
Smear the inner surfaces of the pumpkins with the butter.
Sprinkle the brown sugar and spices, including a small bit of salt, over the shells.
Bake in a pre-heated oven at 375 degrees for 30 minutes or until you can easily stab through the flesh with a fork.
Let stand to cool.
Gently cut away the outer skin.  (This is great for compost!].
Puree, mash, or process the meat to the desired consistency for the recipe you're preparing - very smooth for a mousse, less so for a standard pie.
Bacon-Wrapped Salmon
Category: meat-and-poultry
By Emily Compson Trenbeath

A delicious use of some of my favorite things - bacon and salmon! The salmon stays really moist from the bacon, and the skin helps protect the bottom from cooking prematurely.

Ingredients:
4 (4 ounce) skin-on salmon fillets
1 teaspoon garlic powder
1 teaspoon dried dill weed
salt and pepper to taste
½ pound bacon, cut in half

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil. Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips. Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 salmon filets

Calories: 294.2
Fat: 17.5 g
Saturated fat: 4.2 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 31.2 g
Cholesterol: 97.3 mg
Sodium: 486.5 mg
Hawaiian Coffee Cake


Ingredients:
flour, salt, baking powder, sugar, egg, pineapple, shortening, coconut, brown sugar, flour, butter

Directions:
sift together  flour ,salt ,sugar  , baking powder.
add melted shortening and egg.
add pineapple with juice.
stir until flour is well mixed  it will be thick batter.
pour into greased 8x10pan. i used a  bread pan.
mix coconut brown sugar flour  and melted butter.
top coffee cake.
bake at 425  degrees  for 35 minutes. may need a touch more.in bread pan but in 8 inch pan it was only about 20 minutes.
French Kiss


Ingredients:
vodka, Chambord raspberry liquor, white Creme de Cacao, heavy cream, raspberries

Directions:
Shake ingredients with ice and strain into a martini glass., Garnish with a Hershey's Kiss or a raspberry.
Strawberry Ladies


Ingredients:
ladyfingers, fresh strawberries, honey, lemon juice, creme de cassis, Cool Whip, mint sprigs

Directions:
Save 2 strawberries for garnish.  Wash and remove green tops from remaining strawberries.
Mash strawberries and combine well with honey and lemon juice.  Add raspberry liqueur or creme de cassis and mix well.
Fold strawberry mixture into Cool Whip.
Stand 3 ladyfingers in each of 4 dessert glasses.  Pile on strawberry cream.
Cut remaining 2 strawberries in half.  Garnish each dish with a strawberry half and a mint sprig.  Chill before serving.
Canadian Steak Rub


Ingredients:
kosher salt, fresh coarse ground black pepper, sweet paprika, onion powder, garlic powder, dried oregano leaves, ground cumin

Directions:
In a bowl, combine all ingredients and stir until well blended.
Store mixture in an air-tight container.
To use: Rub the seasoning blend on a steak and grill, or use it to season beans, rices, grains or vegetables.
Reuben Soup


Ingredients:
milk, sauerkraut, corned beef, caraway seed, swiss cheese

Directions:
Mix the first five ingredients well in a large saucepan.
Heat; when hot, add cheese gradually.
Do not boil.
Serve hot.
Yemista (Greek Stuffed Peppers)


Ingredients:
bell peppers, olive oil, onions, long grain rice, ground pork, of fresh mint, fresh parsley, ground cinnamon, plum tomatoes, potato, water

Directions:
Neatly cut the tops off the peppers and set the tops aside. Remove the membrane and seeds from the peppers and discard.
Heat 4 tablespoons of the oil in a heavy-based saucepan and fry the onion until it begins to colour. Stir in the rice and ground pork.
Add the herbs, cinnamon, salt and freshly ground black pepper to taste and the tomatoes.
Stir until the rice becomes transparent and the meat loses its redness.
Preheat the oven to 350°F
Use the mixture to loosely fill the empty peppers.
Arrange the filled peppers snugly in a casserole dish (wedging some potato slices between them, if necessary, to keep them upright.]
Put the reserved pepper tops back on the peppers, like lids.
Combine the lemon juice, water and remaining oil and pour into the dish around the peppers.
Bake for about 30 minutes until the peppers are tender and the filling is cooked and hot.
Gorgonzola Pasta Sauce
Category: side-dish
By Amy

Extremely easy and quick pasta sauce recipe.  Use for cooked chicken or shrimp, too.  For a lower fat version, substitute half and half for the cream and add a teaspoon of cornstarch for thickening.

Ingredients:
1 ½ cups dry white wine
1 ¼ cups heavy cream
2 tablespoons grated Parmesan cheese
4 ounces Gorgonzola cheese, crumbled
1 pinch ground nutmeg
black pepper to taste

Directions:
In medium saucepan, cook white wine over high heat until reduced by half.  Add cream, reduce heat, and cook until reduced by one-third.  Add parmesan, gorgonzola and nutmeg.  Stir until cheeses melt and sauce is creamy.

Cook time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 446.5
Fat: 36.3 g
Saturated fat: 22.6 g
Carbohydrates: 4.8 g
Sugars: 0.9 g
Dietary fiber: 0.1 g
Protein: 8.6 g
Cholesterol: 134.1 mg
Sodium: 351.2 mg
Reduced Fat Peanut Butter Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, light brown sugar, granulated sugar, egg, nonfat milk, vanilla extract

Directions:
Both peanut butter and butter should be used at room temperature Heat oven to 350 F, Coat 2 large baking sheets with cooking spray.
In medium size bowl, mix flour,baking soda, and salt.
In a large bowl,beat peanut butter and butter until smooth for 2 minutes.
Add sugar; beat 2 minutes.
Beat in egg, milk and vanilla.
On low, beat in flour mixture.
For each cookie, roll about a tablespoon of dough into a ball.
Place balls on sheets, 2 inches apart.
With fork, flatten each ball in crosshatch pattern into 2 inch round, if desired.
Bake 12 to 14 minutes.
Samosas (Fried)


Ingredients:
self rising flour, light butter, water, ground fenugreek, kosher salt, olive oil, russet potatoes, onion, ginger, garlic clove, cilantro, lemon juice, turmeric, garam masala, chili peppers

Directions:
Peel potatoes, cut the larger ones in half, and boil for 20 minutes or until soft.
Mix together the flour, butter, fenugreek powder, and salt until the dough has a shaggy consistency from the butter chunks.
Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
Knead the dough until dry ingredients are fully blended.
Wrap in plastic wrap and set aside for 20 minutes.
Heat 2 tablespoons of olive oil in a pan. Add ginger, garlic, and coriander seeds. Stir fry for 1 minute, add onions and saute till light brown.
Add cilantro, lemon juice, turmeric, peppers, and garam masala.
Stir fry for 2 minutes.
Break potatoes into small pieces, but don't mash them, and add to the pan. Stir fry for 2 minutes. Set aside and allow to cool.
Heat enough oil to immerse the largest samosa to 375°F.
Divide dough into 8 equal portions.
Use a rolling pin, roll a piece of dough into a 5" oval, as flat as you can make it. Cut in half.
Run a moist finger along the perimeter of each half. Place a tablespoon of the filling into each half.
Fold the dough over to fully cover the filling and press any loose pieces together. Shape each half into a triangle. Repeat for remaining dough and filling.
Fry samosas, ensuring that they aren't crowded in the pan. Remove and place on cooling rack when golden brown.
Honey Spiced Duck


Ingredients:
duck breasts, honey, sherry wine vinegar, soy sauce, ginger, garlic, cinnamon, Chinese five spice powder, ground black pepper, spring onions

Directions:
Score the duck breast skin in a criss-cross fashion.
Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
Coat the duck in this marinade in a shallow bowl.
Cover and leave for 1 hour or overnight.
Set the oven to fairly hot, 200c/400f.
Put the duck on a rack in a roasting tin, reserving the marinade.
Cook for 20-30 minutes depending on their size and how well you like your duck cooked.
Put the marinade and 40mls of the roasting juices in a small pan.
Add the spring onions and bring to the boil.
Simmer gently for 2 minutes.
I serve the duck on a bed of rice with the sauce and spring onions spooned over, and sometimes some cranberry sauce to finish.
Pasta Primavera with Cauliflower Sauce
Category: main-dish
By EatAndRun

If you're not using a high-protein pasta, you can double the protein per serving by adding 8 ounces cooked and sliced chicken breast. Double the sauce in Step 1 to keep the dish creamy.

Ingredients:
1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
3 cups cauliflower florets
¾ cup vegetable broth
½ cup finely shredded Parmesan cheese, plus more for garnish
⅓ cup water
⅛ teaspoon black pepper
6 ounces multigrain spaghetti, uncooked
4 cups broccoli florets, cut into 1-inch pieces
1  red bell pepper, cut into bite-size strips
2 tablespoons sliced fresh basil
1 teaspoon lemon zest  (Optional)
1 tablespoon lemon juice

Directions:
Heat oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly. Transfer to a food processor. Add cheese, water, and black pepper. Cover and pulse until smooth. Meanwhile, cook pasta according to package directions, adding broccoli and bell pepper the last 5 minutes. Drain, reserving 1/2 cup cooking water. Return pasta mixture to pot and stir in cauliflower sauce. Heat through, stirring in reserved cooking water (if needed) to reach desired consistency. Garnish with basil, zest (if using), lemon juice, and additional cheese.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 295
Fat: 7.3 g
Saturated fat: 2.4 g
Carbohydrates: 47.7 g
Sugars: 7.6 g
Dietary fiber: 10.8 g
Protein: 14.9 g
Cholesterol: 7.2 mg
Sodium: 313.9 mg
Ginger-Molasses Reindeer Cookies


Ingredients:
flour, baking soda, ground ginger, cinnamon, salt, clove, unsalted butter, granulated sugar, egg, molasses

Directions:
Heat oven to 325F (160C]. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt and cloves.
In a large bowl using a hand mixer or in the bowl of a stand mixer, cream together butter and sugar until light and fluffy; about 2 minutes. Add egg and molasses, mixing until fully combined. In 2 equal parts, add flour mixture, mixing until just combined.
Roll dough into 1 tablespoons (15 mL] balls and place on prepared baking sheets 1 1/2 inches apart, pressing down lightly with palm. Place two pretzels next to one another 1/4 inch (0.5 cm] inside the edge of each cookie to resemble antlers; press pretzels lightly to adhere to cookie dough.
Bake in batches until just set; about 12 minutes. Let cool 4 minutes on sheets before cooling completely on racks. Once cooled, use cookie icing to adhere candy eyeballs to cookies and draw noses. Allow to set completely.
Spaghetti and Spicy Roasted Pepper Meatballs


Ingredients:
lean ground beef, parmesan cheese, garlic, onion, eggs, salt, black pepper, red pepper flakes, water

Directions:
Mix together all ingredients, adding water last and using only as much water as it takes for the meat to come together without being too thick.
Line a baking pan with nonstick foil or nonstick spray.
Form meat mixture into 18 large meatballs, patting them lightly into large balls, and placing them evenly apart on the baking pan.
Bake in a preheated 350F oven for 40 minutes or until firm.
Place meatballs in a large saucepan or dutch oven and cover with 1 1/2-2 quarts of spaghetti sauce and simmer over low heat for about 30 minutes.
Serve meatballs in sauce over cooked spaghetti.
Bird's Most Flavorful Seafood Dip


Ingredients:
baby shrimp, lump crabmeat, minced clams, cream cheese, sour cream, green onion, fresh parsley, Tabasco sauce, salt

Directions:
In a food processor combine all ingredients. Process until smooth, scraping down sides as necessary.
Transfer to a serving bowl and let sit for 20 minutes to allow flavors to blend.
Can be served cold or at room temperature.
Nicoise Salad With Grilled Tuna


Ingredients:
tuna, olive oil, lemon juice, pepper, lettuce, green onions, small red potatoes, green beans, cherry tomatoes, avocado, olive oil, herbs, seasoning salt, garlic powder, parmesan cheese, water

Directions:
Brush tuna with lemon, olive oil, and pepper.  Grill to desired degree of doneness.  Set aside.
Thoroughly combine dressing ingredients.  Set aside.  (We usually have a little dressing leftover].
Heat water to boiling.  Cook potatoes until tender, cool in iced water until room temperature.  Remove, and pat dry.  Cook green beans until crisp-tender, cool in iced water.  Remove and pat dry.
Toss salad greens and onion together.  Drizzle with dressing, toss, and divide between two plates.  Divide tuna between plates, and center on lettuce.
Toss potatoes with 1-1/2 T. dressing, divide between the plates.  Toss green beans with 1/2 T. dressing, and divide between the plates.  Divide remaining vegetables and eggs between the plates, arranging attractively.  Drizzle with dressing and serve.
Dutch Apple Cake


Ingredients:
apples, cinnamon, salt, butter, sugar, sugar, cinnamon, flour, baking powder, salt, sugar, cinnamon

Directions:
pare and slice 6 large apples
place in buttered baking dish
mix 1/2 cup sugar  1/2 teaspoon cinnamon salt anf butter
cover apples with this mixture
sift together  flour sugar salt cinnamon baking powder
add cream
pour over apples
sprinkle topping that has been mixed topgether over  flour mixture
bake in moderate oven til apples are soft and crust browned im guessing 35 minutes at 375 degrees  check though.
Double Crunch Bumbleberry Crisp


Ingredients:
flour, rolled oats, brown sugar, cinnamon, nutmeg, butter, sugar, cornstarch, cold water, rhubarb, strawberry, apple, blueberries

Directions:
Combine flour, oats, brown sugar, cinnamon, and nutmeg. Stir in butter. Press 1/2 of the mixture into a greased 9" square cake pan.
In small saucepan combine sugar and cornstarch. Whisk in water and rind until smooth.
Bring to boil, reduce heat to med-low and cook 5 min or until thickened and clear, whisking constantly.
Toss together fruit. Arrange over base. Pour sauce over top.
Sprinkle with remaining flour mixture.
Bake in a 350°F oven 50-60 minutes or until fruit is tender and topping is golden. Serve warm.
Honey Mustard


Ingredients:
white wine vinegar, dry English-style mustard, honey

Directions:
In a small saucepan, bring vinegar to a boil.
Remove from heat and whisk in mustard powder; cover and allow to stand 6 hours or overnight.
Whisk in the honey and egg yolks, and replace the pan on low heat, cooking and stirring until mixture is thickened, about 5 minutes.
Remove from heat and cool.
Store mustard refrigerated in airtight container for up to 1 month; pairs well with sandwiches, chicken, ribs, and soft pretzels.