Mustard recipes

Silky Mexican flan baked in homemade caramel with cinnamon-infused milk, whole eggs, and extra yolks for richness. A traditional custard dessert that's slow-baked in a water bath until set like velvet.

Pre heats the oven to 220°C. Peel and chop the onion and parsley. Mix with the mustard to form a cream. Spread the flesh of the fish fillets with this cream, then stack them two by two, skin outward, string them likes roasts. Place in an oven dish and surround mushrooms, then potatoes a cut in half. Sprinkle with lemon juice, olive oil, and white wine. Season with salt and pepper and Baked Fish for 30 to 40 minutes, watching. Do not hesitate to add the vegetables of your choice around the fish! Roasted Baked Fish

A pretty side-dish that can be made ahead of time. Roasted asparagus and tomatoes with a refreshing citrus marinade, a quick and easy and tasty way to serve asparagus with lively colors.

Indian apple chutney: apples, onion, raisins, and warm spices simmered in malt vinegar with cumin, ginger, and mustard. A sweet-tangy condiment that improves with age in the jar.

Creamy Southern coleslaw with buttermilk ranch dressing, apple cider vinegar, celery seeds, and whole mustard seeds. Make it ahead and let it marinate overnight for the best flavor.

Custard rhubarb pie sets fresh rhubarb in a vanilla custard inside a flaky crust. The two-stage bake locks in the custard's silky texture while keeping the rhubarb tart and tender.

A rice pudding style custard dessert from Louisiana.

A great little salad is perfect to be aside with grilled sausages.

Toss your favorite salad with this delicious dressing that's very quick and easy to make. Put it in an air-tight jar, and store in the refrigerator for up to weeks.

Bacon deviled eggs with a tangy Dijon and mayo filling, loaded with smoky bacon bits and topped with a slice of cherry tomato. A make-ahead party classic that vanishes off the platter.

This is a great way to use up some leftover turkey breast. Not to mention after the holidays we all need a little weight watcher help!

Wow. Truly a recipe that keeps everyone raving about it for hours. A perfect combination and totally mouth-watering tender. I made it for my father when he was visiting and he left speechless.

Note from Julia: The following directions are for a hand-beaten sauce. Exactly the same system is followed for an electric beater. Use the large bowl, and the moderately fast speed for whipping cream. Continually push the sauce into the beater blades with a rubber scraper.

Lots of flavor, and the recipe is easy to follow. My family loves this dish. Will be making it again for sure.

Use your leftover grilled pork tenderloin and onion marmalade to make this delicious and filling sandwich within no time.

Added sliced Provolone, which I melted over the top under the broiler and made the sandwiches in pita pockets. Delicious!