Mustard/9 recipes

A sweet and sour dressing tossed with the shredded cabbage and chunks of apples. Refreshing, light and very tasty. A great make-ahead side.

Chicken ultraburgers use cooked chicken pulsed with brown rice, Dijon mustard, and parsley for a lighter, healthier burger. A clever way to repurpose leftover chicken.

Italian salad dressing from scratch. Quick, easy and tasty. No need to buy store-bought bottled dressing; within 5 minutes you will have this delicious Italian herb dressing that goes well with any kind of salad.

Cheesy cheddar pancakes are small, savory egg-yolk and sour cream pancakes loaded with grated cheddar and a kick of dry mustard. Serve hot with bacon or pork sausage for a hearty breakfast.

Tender beef sirloin strips simmered in a rich, savory sauce with caramelized onions and garlic, finished with a touch of sour cream. This quick and flavorful dish is perfect for a hearty weeknight meal served over egg noodles or rice.

Near perfect pork ribs with a beautiful sweet, tangy and sticky exterior and fall off the bone meat.

Add a new kick to your chicken wings with this delicious recipe that uses a variety of spices to create a wonderful taste.

In cold season, this warm red cabbage and apple salad is served with some roasted meat, brings you to warm.

A tasty balsamic vinaigrette tossed with watermelon and feta cheese, a fresh and scrumptious salad which works well with any grilled dish!

This Oktoberfest cabbage salad is another welcomed recipe at Oktoberfest.

Buttermilk vinaigrette and crispy bacon bring this cabbage salad back to life. It's creamy, tasty and flavorful. A delicious way to turn an economical ingredient into a tasty dish.

Salmon casserole with egg noodles in a creamy Dijon mustard sauce, mixed peas and carrots, and melted Havarti on top. The Dijon cuts the richness for a brighter take on the classic salmon noodle bake.

Quick, easy and delicious. Serve it as a salad along with your main course, or simply make a yummy sandwich with it. No fuss recipe!

An easy way to create a tasteful appetizer, similar to the way it is done in Scandinavia or Northern Germany. Preferably you want to use wild caught salmon when it is available or catch-it yourself. The usual caveats when you deal with fresh fish apply. Process it immediately. I had good experience with wild Alaska sockeye salmon which is frozen for a while before it comes into the shop.

Excellent and easy easy barbeque sauce that was handed down from my Grandmother.

The crunchy vegetables give the slaw great texture and refreshing taste, the toasted cumin dressing brings the flavor altogether. A great side dish is served beside your BBQ.