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Cream, onion, dry mustard, and vinegar come together with a touch of sugar in this easy spinach salad dressing recipe.
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This southern German goulash recipe features sauerkraut and pork seasoned with dill, mustard, and, of course, paprika.
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A mixture of spices used for pickling meats such as corned beef and sauerbraten.
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Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind--just a jar with a lid. This "make and shake" method should be used only if you are going to eat your salad right away.
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Deviled eggs with a spicy twist. Spicy brown mustard and Italian dressing give these deviled eggs a nice zesty flavor.
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Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile ancho chile powder and chipotle in adobo sauce then adding peanut butter for sweetness.
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This is a super simple dish to make, but really hearty and nice, and the mustard greens with a nice peppery flavor elevate the sauce from a simple sausage and...
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This rich dish, consisting of succulent lobster meat sauteed in butter and seasoned with dry mustard; then baked in heavy cream, is a casserole native to Maine. If desired, you may add 1 to 2 tablespoons of sherry to the mixture. Top with buttered bread crumbs before baking for a nice presentation.
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An aioli recipe using green garlic for a fresh and intense kick of garlic flavor.
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This recipe is by Craig Claiborne and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.