Mustard recipes

Orange country-style pork ribs slow-grilled with a tangy citrus-tomato glaze built from frozen orange juice concentrate, brown sugar, and Worcestershire. Backyard grill ribs with a sweet-smoky-citrus twist.

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Delicious and nutritious vegetarian main dish, and it's not only just for vegetarian, everyone loves it.

Idaho potato salad with julienned ham, Swiss cheese, toasted walnuts, and a Dijon-shallot vinaigrette. A hearty, warm potato salad that doubles as a main course on a bed of lettuce.

Spicy Cajun baked chicken with a crispy breadcrumb coating marinated in hot sauce and Dijon mustard for oven-fried crunch without deep frying.

Grilled lean beef burgers packed with chopped dried cherries, balsamic vinegar, and Dijon mustard, served on whole wheat English muffins with homemade cherry ketchup.

A hearty deep-dish ham pie with cubed ham, peas, and chopped hard-boiled eggs in a creamy mustard sauce under a golden, flaky pastry crust.

Champagne-braised chicken casserole layered with peas, baby carrots, new potatoes, and cream of mushroom soup. A showstopper one-dish dinner.

Fresh apricots cooked down with raisins, onions, and warming spices into a thick, tangy chutney that needs at least a month to age before serving.

Crispy deep-fried shrimp cakes with Dijon mustard, Worcestershire, cayenne, and hot sauce. Golden and crunchy outside, tender shrimp inside. Served with fresh lemon.

Ground chicken and ramen noodles tossed in a tangy tomato-sour cream sauce with Worcestershire and mustard. A 30-minute skillet dinner that upgrades instant noodles into a real meal.

Fiery Caribbean pepper sauce blending mango, habaneros, ginger, turmeric, and mustard with vinegar. Fruity heat that keeps in the fridge for 6 weeks. No cooking required.

Stuffed sole fillets with scallops, crab, shrimp and Monterey Jack cheese. Elegant seafood dish with hollandaise-style sauce baked in 25 minutes.

Elegant abalone steaks pounded thin, dipped in egg and flour, pan-fried in butter, then rolled around creamy crabmeat stuffing with shallots, lemon, mustard, and white sauce.

Flank steak soaked in a bold marinade of balsamic vinegar, soy sauce, Dijon mustard with horseradish, and herbs, then broiled fast and sliced thin against the grain. Big steakhouse flavor from a cheap cut.

Homemade curry powder ground in a blender from coriander, cumin, fenugreek, turmeric, fennel, and a touch of saffron. A 14-spice blend with brighter, fresher flavor than store-bought tins.