4,700 MUSTARD/3 recipes
This quiche uses potatoes on the bottom in place of the crust. Swiss chard sauteed with garlic give the egg custard more flavor and texture. Goat cheese on top gives lovely bursts of flavor, very tasty.
A Northern Italian variation on pasta. Cabbage with pasta makes this dish more filling and is dressed with a light white wine sauce. Quick and easy to prepare.
Take a trip to Boston with this savory dish that is best served with bread bowls or dinner rolls.
Within about 10 minutes, this Mexican coleslaw is ready to go. Refreshing, light, tasty and packed with goodness.
These quick and easy deviled eggs are full of flavor. Freshly chopped chives, tarragon, lemon juice, hot pepper sauce and mustard makes a delicious filling. Enjoy these yummy deviled eggs at your Easter's Day!
This was a family favorite when I was growing up and became a must-have with my young sons. Zesty thick chili served over Fritos - This recipe will become a family favorite!!!
This recipe is my Great Grandmother Thorn's recipe. (GG's mother) So that would make it your Great Great Grandmother.
A self-saucing cake that's magically fluffy and creates it's own tangy key lime curd. Developed at our summer home in Key Largo with inspiration after watching Junior MasterChef Australia.
From the Thanksgiving collection I been gathering over the years.
Excellent and easy easy barbeque sauce that was handed down from my Grandmother.
Beef Stroganoff for your slow cooker.
Add some fish to your summer diet with this savory dish that will have you and your family licking your lips.
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.
Bitter winter greens made incredibly tasty. The collards are quickly braised to tame any bitterness then mixed with crispy prosciutto, garlic and cayenne pepper for a bit of kick and lemon for a bit of brightness. Healthy winter greens for a solid deep south down-home flair.
Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.