840 prepared mustard recipes

This simple and scrumptious dish is a great way to start conversation with your family at the dinner table.

Ham and Swiss cheese rolls stuffed with broccoli spears, topped with a tangy pineapple-horseradish sauce and pineapple slices. A retro microwave dinner ready in 30 minutes.

A succulent pork roast that's no "plain jane". But instead, a tasty meal everyone will enjoy!

Lamb spinach pocket sandwiches with broiled herbed lamb patties stuffed with hard-cooked egg and olives, tucked into pita with fresh cucumber.

One-skillet salmon pasta with cream cheese, Parmesan, and frozen vegetables cooked in chicken broth. A creamy, complete dinner for two in 45 minutes using canned salmon.

Stove-top baked beans: navy beans simmered with tomato puree, apple, onion, mustard, and Worcestershire. The oven-free version of the classic baked bean recipe.

Honey-mustard mayo salad dressing with lemon juice, half-and-half, and fresh parsley. Versatile creamy dressing for green salads with endless mix-in possibilities.

Artichoke Hearts, Carrot and Tortellini Salad recipe

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.

New England seafood casserole with lobster, crab, or shrimp baked in a cream and egg custard with buttered cracker crumb topping. A classic coastal comfort dish.

Ring-shaped venison meatloaf glazed with brown sugar ketchup, topped with melted Monterey Jack, and served with buttery poppy seed noodles piled in the center.

Sautéed tempeh with lemon-mustard sauce: tempeh strips steamed in tamari-spiked vegetable broth, dusted in flour, pan-crisped with oyster mushrooms, and finished with bright grain-mustard pan sauce.

Meat loaf tropicale with mashed banana and quick oats in the mix, topped with crisscrossed bacon and orange marmalade glaze. A fruity, island-inspired twist on classic American meatloaf.

White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.

Old-school cold redfish mold with boiled red snapper, bell pepper, celery, and a mustard-lemon kick, set in its own fish stock. A Gulf Coast classic served chilled with mayo and crackers.