4,004 custard recipes

Rice meatloaf swaps breadcrumbs for raw converted rice, blending ground beef and pork with milk, eggs, ketchup, Worcestershire, marjoram and thyme. Moist, hearty, and budget-friendly.

A quick raspberry walnut vinaigrette whisked from fruity raspberry vinegar, nutty walnut oil, honey mustard, and fresh tarragon. An elegant five-minute dressing for spinach, greens, or a fall salad.

Baked macaroni and cheese with diced ham, sharp cheddar, and dry mustard in a creamy white sauce. A make-ahead freezer-friendly comfort dinner.

Tender corned beef brisket glazed with sweet-hot brown sugar and horseradish creates a St. Patrick's Day centerpiece with serious flavor.

A Victorian-era Irish lobster recipe from novelist Thackeray: tender lobster stewed in butter with mustard, vinegar, ketchup, and cayenne. Rich, briny, and steeped in literary history.

Impossible breakfast pie with sausage, cheddar, eggs, and Bisquick that forms its own crust as it bakes. An overnight make-ahead brunch casserole with just 5 minutes of prep.

Greek pork pita pockets with lemon-oregano marinated pork loin strips and a cool cucumber-yogurt sauce. Stir-fry the meat and stuff into warm pitas.

Tropical chicken baked with a crushed pineapple and fructose glaze, dry mustard, and lemon juice. Basted three times for a sticky, caramelized coating on every piece.

Old-fashioned beef hash with diced potatoes, onion, gravy, ketchup, and mustard browned in a skillet. The best way to use leftover roast beef and potatoes.

Sweet refrigerator pickles ready in 24 hours, with crisp cucumbers, sliced onions, garlic, celery seed, and mustard seed in a sweet vinegar brine. No canning required, keeps two months chilled.

Green tomato and onion pickles with mustard seeds, allspice, and cloves in a sweet cider vinegar brine. A classic canning recipe that preserves end-of-season unripe tomatoes into tangy, spiced pickles.

The Colonel’s Baked Beans used to be baked and made fresh daily. Now there made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed, it is just microwave and there you go.

Authentic German potato salad with diced apple, hard-boiled eggs, spicy mustard, and pickle juice in a creamy dressing. Best when chilled overnight for fully developed flavors.

Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.

Sweet pineapple preserves and apple jelly glazed with horseradish heat over cream cheese, perfect party dip for crackers in 5 minutes

Roasted boneless ham with a tangy rhubarb sauce made with orange juice, cinnamon, and dry mustard. The sauce gets spooned over the ham during the final minutes of roasting for a glossy, sweet-tart glaze.