Mustard/9 recipes

Slow cooker barbecue beef shredded with a wire whisk after 8 hours on high. Chuck roast cooks in a tangy sauce of tomato paste, brown sugar, apple cider vinegar, and dry mustard.

Savory vegetarian pie with a crescent roll crust brushed in Dijon mustard, filled with sautéed zucchini, onions, Italian herbs, and gooey mozzarella. A shortcut dinner that tastes homemade and feeds a crowd.

Tomato, barley, and chicken soup: bone-in chicken legs simmered with pearl barley, tomatoes, carrots, and herbs into a thick, hearty bowl. A weeknight one-pot supper.

German meatloaf (Falscher Hase) with a beef-pork blend wrapped around whole hard-boiled eggs, topped with bacon, and served with a sour cream pan sauce. A stunning centerpiece when sliced.

Make your meat feel special with this marinade made from a variety of spices.

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Turkey meatloaf bound with saltines and eggs, seasoned with sloppy joe mix, and brushed with a ketchup-mustard-brown sugar glaze. Lighter than classic beef meatloaf with the same comforting bake.

Sweet and sour stuffed cabbage rolls filled with ground beef and cracked wheat, microwaved in a tangy brown sugar, tomato sauce, and lemon juice glaze. A faster take on the Eastern European classic.

Grilled seafood skewers with salmon, tuna, swordfish, and shrimp in two marinades: lemon-dill and horseradish-mustard. A showstopping summer grill recipe for entertaining a crowd.

Reproduced from All recipes.com as submitted by: Yumbolt

French mushroom and ham soup simmers earthy mushrooms in beef stock with French mustard and ham, then finishes with evaporated milk and a splash of whiskey. Bistro elegance in 40 minutes.

Tender beef short ribs simmered until falling apart, then broiled or grilled with a sweet-tangy BBQ sauce of ketchup, syrup, lemon juice, Worcestershire, and mustard. A two-stage method for maximum flavor.

Sweet and sour shrimp tossed in a fresh stone-fruit sauce of pureed nectarines, plums, apricot preserves, Dijon mustard, lemon, and a hit of red pepper flakes. Bright, tangy, and unlike any takeout version.

Beef meatballs in tangy buttermilk gravy served over noodles or homemade spaetzle. Pan-fried with mustard and onion for old-fashioned German-American flavor.

Ham in potato jackets are bite-sized stuffed new potatoes filled with mustardy butter, diced ham, and sharp cheddar. A handheld appetizer that disappears fast at parties.

Goan prawn vindaloo with a tart vinegar-chili paste ground fresh from whole cumin, mustard, and peppercorns. Fiery Indian seafood dish with very little sauce and a deep, punchy spice crust.