4,106 custard recipes

A spicy, but savory dish made with pinto beans and smoked ham that tastes great after being left to simmer in a crockpot.

Give the barbecue a rest and use the crockpot to create this savory dish that is perfect for the summer.

A scrumptious dish that gets its amazing flavor from plain yogurt, red pepper flakes and a pinch of turmeric.

Homemade Barbecue Sauce built on apple juice, tomato paste, honey, and soy sauce, simmered and blended smooth. Vegetarian, no refined sugar, with cinnamon adding warm depth.

Cajun-style guacamole with crumbled feta, Creole mustard, Worcestershire sauce, hot sauce, and white wine vinegar. Not your standard guac, this one has a Louisiana kick.

This is a very light salad. One serving provides you with 60% of the Daily Value (DV) for vitamin C, 56% DV for protein, 53% DV for vitamin K and 44% DV for folate. Good for health!

I love this salad, simple and easy, a good accompaniment for a meat dish.

Grilled beef tenderloin coated in cracked black pepper, stacked on toasted croissants with aged cheddar, peppery watercress, and a punchy horseradish mayo. From grill to plate in 25 minutes.

Honey and mustard marinade and soy and ginger marinade.

Homemade chicken sausage patties seasoned with cinnamon, allspice, tarragon, and white wine. Ground fresh from chicken thighs and pork fat for juicy, herby results.

A bubbly, protein-packed casserole with ground turkey, lima beans, baked beans, and kidney beans in a sweet-tangy brown sugar and molasses sauce. Oven or microwave ready in about an hour.

Ground beef, kidney beans, and elbow macaroni in a spiced tomato sauce with Dijon mustard and a squeeze of lemon. A 30-minute weeknight dinner that freezes beautifully.

Double-stacked burger patties stuffed with green chiles and chipotle puree, topped with Monterey Jack and smoky chipotle mayo. Not for the faint of heart.

Traditional tamarind and guava chutney with fresh ginger, mustard seeds, currants, and warm spices, boiled and canned for preserving. A tangy, complex Indian condiment.

Old-school cold redfish mold with boiled red snapper, bell pepper, celery, and a mustard-lemon kick, set in its own fish stock. A Gulf Coast classic served chilled with mayo and crackers.

Sweet and tangy zucchini relish with red and green peppers, turmeric, and mustard. A beautiful canning recipe that turns summer's bounty into 16 jars of gold.