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cooking.nytimes.com
This recipe is by Kim Severson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The potatoes in Mom 's salad are mashed, so the consistency is quite different from traditional potato salads. And the prepared mustard that 's added to the creamy dressing gives the whole salad a bit of zing.
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An Indian-inspired take on braised cabbage.
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The mustard greens in this salad recipe are tossed with sliced pears, croutons, and Gruyère cheese in a garlic-anchovy dressing.
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The classic sweet-tangy combination of mustard and honey tops grilled chicken.
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This beer and caraway seed mustard recipe has a hoppy flavor that's perfect with grilled meats.
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The yummy Southern flavors of biscuits, corn muffins, and mustard greens team up with ham, Dijon mustard, and cheese to make this bubbly, golden casserole that celebrates the flavors of the south.
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Tender, delicious smoked pork chops are already cooked by the smoking process and so need only to be heated through before serving. The stuffing here features both whole mustard seeds and prepared mustard.
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A favorite family recipe for easy macaroni salad has the sweet and tangy flavor of honey mustard.
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Make a chicken cordon bleu recipe using salty prosciutto, nutty Gruyère cheese, panko breadcrumbs, and Dijon mustard. Chowhound's easy guide includes step-by...
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This is an awesome blend of mustard with a wonderful hint of honey.
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Stir some ketchup, tamari sauce, dry mustard, and white pepper together for a quick fix when you have no barbeque sauce.