972 dry mustard recipes

Potato pups are hot dogs split and stuffed with mustard mashed potatoes, then baked until browned. A fun, kid-friendly dinner with just three ingredients that's ready in 25 minutes.

A fruity spread that is perfect for the summer, and the barbecue!

Blushing Bunny is a vintage cheese toast made with sharp cheddar melted into tomato soup, spiked with dry mustard and enriched with egg. The rosy cousin of Welsh Rarebit, ready in 15 minutes.

Three-ingredient mustard sandwich butter made with Dijon and dry mustard for double the kick. A savory compound butter spread ready in 5 minutes.

Traditional English mustard made with just two ingredients: dry mustard powder and cold water mixed into a smooth paste. Cold water is key because heat kills the enzymes that give English mustard its fierce bite.

Farmer's pork chops baked over sliced potatoes with onion rings and a sour cream mustard sauce. A hearty one-dish dinner that braises in the oven for 90 minutes.

Picnic Baked Beans made from scratch with dried navy beans, molasses, brown sugar, dry mustard, and crumbled bacon. Classic slow-baked New England beans for a crowd - serves 16.

Slow cooking brings out the tantalizing flavor in this dish that will have your family licking their lips.

Quick microwave chicken livers seasoned with thyme, sage, and dry mustard. Just four ingredients and 10 minutes for a high-protein, low-calorie meal.

Classic Southern chow-chow relish: a bright yellow mustard-pickled mix of cabbage, cauliflower, green tomatoes, onions, and bell peppers. Sweet, tangy, mustardy, and turmeric-bright, water-bath canned for the pantry shelf.

Sweet zucchini relish with grated onions, red bell pepper, turmeric, and celery seed for canning. Salted overnight, then simmered in a vinegar-sugar brine.

Crispy skillet corned beef hash with diced potatoes, onion, and dry mustard, topped with a fried egg. A quick, crunchy homemade hash that beats the canned stuff every time.

Originating from the Castle Restaurant, Olean, NY, this house salad dressing was particularly famous. The restaurant closed in the mid-1980's. The recipe was created by Chef Anthony Quirino Lentola in the 1950's.

Hearty baked round steak and dried lima beans slow-cooked in tomato juice with bacon, brown sugar, and dry mustard. A rustic one-pot meal that feeds 8 and tastes even better the next day.

Classic Boston baked beans with navy beans, salt pork, and molasses, slow-baked for six hours until thick and bronzed. The traditional New England Saturday-night supper.

Homemade German-style mustard with whole mustard seeds, cider vinegar, cinnamon, allspice, and honey. Bold, grainy, and fiery. Keeps in the fridge for months. Gift-jar worthy.