Type what you have

Ingredients

• ✓ mustard powder
• ham
• brown sugar
• apricot jam

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Place ham cut-side down onto a sheet of aluminum foil. Mix brown sugar, apricot jam, and mustard powder together in a small bowl. Brush onto ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose foil around ham and place on a rimmed baking sheet.
3. 3 Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

By ROZ21

Ingredients

• ✓ mustard powder
• beef prime rib roast
• olive oil
• steak seasoning
• garlic
• italian seasoning

Instructions

1. 1 Gather all ingredients.
2. 2 Place roast, bone-side down, onto a rack set in a roasting pan.
3. 3 Whisk olive oil, steak seasoning, garlic, Italian seasoning, and mustard powder together in a small bowl.
4. 4 Spread over roast; set aside until roast comes to room temperature, about 45 minutes. Preheat the oven to 450 degrees F (230 degrees C).
5. 5 Bake in the preheated oven for 20 minutes. Insert a meat thermometer into the thickest part of the roast, not touching the bone. Reduce the oven temperature to 325 degrees F (165 degrees C).
6. 6 Continue cooking until reaches desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium is reached, about 1 1/2 to 2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and set aside to rest in a warm area before slicing, 10 to 15 minutes.

By KLEVEAR

Ingredients

• ✓ mustard powder
• ham
• garlic
• clove
• pineapple juice
• brown sugar
• ginger

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Pat ham dry with paper towels; arrange ham cut-side down in a shallow roasting pan.
3. 3 Cut 20 slits all over ham with the point of a knife; stuff 1 garlic clove into each slit. Press whole cloves all over ham. Cover ham with aluminum foil.
4. 4 Bake in the preheated oven for 1 hour and 20 minutes.
5. 5 Meanwhile, combine pineapple juice, brown sugar, dry mustard, and ginger in a bowl. Remove foil from ham; pour pineapple juice glaze over ham.
6. 6 Continue baking, uncovered, until glaze thickens, about 45 minutes more, basting ham every 15 minutes. Rest ham for 5 to 10 minutes; remove garlic and whole cloves before slicing.

By Allison Fletcher Acosta

Ingredients

• ✓ mustard powder
• all-purpose flour
• turmeric
• black pepper
• pretzel
• egg
• chicken tenderloin
• olive oil cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C), if recommended by manufacturer.
2. 2 Combine flour, turmeric, black pepper, and mustard powder in a large resealable plastic bag. Seal the bag and shake until the dry ingredients are well mixed.
3. 3 Spread crushed pretzels on a plate, and line a second plate with parchment paper.
4. 4 Pat chicken tenders dry with paper towels and add to the bag of seasoned flour. Re-seal the bag, and toss the tenders until lightly coated.
5. 5 Keeping your non-dominant hand dry, dip each tender into the egg, shake off excess, then set on the crushed pretzels, using your dry hand to toss pretzels onto the top. Lightly press the crushed pretzels into each tender.
6. 6 Place each pretzel-coated tender on the parchment-lined plate. Spray both sides with olive oil cooking spray. Add chicken tenders to the preheated air fryer in a single layer.
7. 7 Air fry for 5 to 6 minutes. Using tongs, carefully turn tenders and air fry until chicken is no longer pink at the bone and the juices run clear, 5 to 6 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve immediately.

By Bibi

Ingredients

• ✓ mustard powder
• lager beer
• cheddar cheese
• cream cheese
• worcestershire sauce
• garlic powder
• onion powder
• chive

Instructions

1. 1 To quickly remove any carbonation, pour the room temperature beer into a bowl, and whisk occasionally for 5 to 10 minutes.
2. 2 Combine Cheddar cheese, cream cheese, Worcestershire, mustard powder, garlic powder, and onion powder in a food processor. Pulse until the ingredients are mixed.
3. 3 Turn food processor to high and slowly pour in beer through the feed tube; blend until smooth. If mixture is too thick, add a bit more beer to reach your desired consistency.
4. 4 Transfer to a serving bowl and sprinkle with chopped chives. Store in the fridge, tightly covered, for up to 10 days.

By lutzflcat

Ingredients

• ✓ mustard powder
• bacon grease
• onion
• sauerkraut
• apple
• chicken broth
• brown sugar
• pork loin roast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat bacon grease in a large skillet over medium heat. Add onions; cook and stir until onions are translucent, about 5 minutes.
3. 3 Arrange sauerkraut and apples in a large roasting pan. Top with cooked onions and bacon grease from the skillet.
4. 4 Mix together chicken broth, brown sugar, and mustard powder in a microwave-safe bowl. Microwave on high until sugar dissolves and broth is heated through, about 2 minutes. Stir and pour over sauerkraut mixture, mixing to combine.
5. 5 Cut several deep slits into the top of pork loin and place in the center of sauerkraut mixture. Cover the roasting pan with aluminum foil.
6. 6 Roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 250 degrees F (121 degrees C). Continue roasting until pork is tender and pulls apart easily, 2 to 3 hours. Remove from the oven and cool until easily handled, about 15 minutes.
7. 7 Discard pork bones, shred meat using 2 forks, and return to the pan with sauerkraut mixture. Stir well to combine.

By BONO1

Ingredients

• ✓ mustard powder
• red wine
• soy sauce
• brown sugar
• pork tenderloin
• mayonnaise
• sour cream
• chive

Instructions

1. 1 Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
2. 2 In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2-inch thick slices. Serve with mustard sauce.

By THERRELLFAMILY

Ingredients

• ✓ mustard powder
• vegetable oil
• baked bean
• pork
• ketchup
• bacon
• brown sugar
• bacon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square casserole dish.
2. 2 Combine baked beans, ketchup, cooked bacon, brown sugar, and mustard powder in a bowl. Pour mixture into the prepared dish. Arrange bacon strips on top. Cover with aluminum foil.
3. 3 Bake in the preheated oven for 1 hour. Remove foil and continue baking until top is browned and crisp, 20 to 30 minutes.

By thedailygourmet

Ingredients

• ✓ mustard powder
• italian seasoning
• garlic powder
• seasoning salt
• black pepper
• chicken
• lemon
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine Italian seasoning, garlic powder, seasoning salt, mustard powder, and black pepper in a bowl; set aside.
3. 3 Remove giblets from chicken cavity; rinse chicken thoroughly. Place chicken in a 9x13-inch baking dish. Sprinkle 1 ½ teaspoons spice mixture in chicken cavity; rub remaining spice mixture on outside of chicken.
4. 4 Combine lemon juice and olive oil in a small bowl; drizzle over chicken.
5. 5 Bake in the preheated oven until the juices run clear, about 1 ½ hours, basting several times with remaining lemon-oil mixture. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read at least 165 degrees F (74 degrees C).

By barbzal

Ingredients

• ✓ mustard powder
• pork rib
• maple syrup
• brown sugar
• ketchup
• cider vinegar
• worcestershire sauce
• salt

Instructions

1. 1 Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
2. 2 In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
3. 3 Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
4. 4 Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

By Karen Toellner

Ingredients

• ✓ mustard powder
• ground beef
• ketchup
• chili sauce
• onion
• green bell pepper
• brown sugar
• hamburger bun

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Mix ketchup, chili sauce, onion, green bell pepper, brown sugar, and mustard powder into ground beef; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes; serve on hamburger buns.

By SWMIMOM

Ingredients

• ✓ mustard powder
• onion
• butter
• chicken thigh
• cranberry sauce
• ketchup
• brown sugar
• apple cider vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place onion and butter in a 9x13-inch baking dish.
3. 3 Bake in the preheated oven, stirring occasionally, until onion is translucent, about 15 minutes. Remove from the oven, push onion to one side, and arrange chicken thighs in the dish in a single layer. Return to the oven and bake for 25 minutes.
4. 4 Meanwhile, stir together cranberry sauce, ketchup, brown sugar, vinegar, and mustard powder in a bowl.
5. 5 Remove the baking dish from the oven. Transfer cooked onions to cranberry mixture and stir until incorporated. Spoon over chicken thighs and return the baking dish to the oven.
6. 6 Bake until cranberry mixture is slightly caramelized and chicken is cooked through, about 20 more minutes. An instant-read thermometer inserted into the center of each thigh near the bone should read at least 165 degrees F (74 degrees C).

By misscarolb

Ingredients

• ✓ mustard powder
• lemon juice
• olive oil
• tuna steak
• brown mustard
• sugar
• white wine vinegar
• olive oil
• dill

Instructions

1. 1 Combine lemon juice and 1/2 cup olive oil in a large resealable plastic bag; seal the bag and shake. Add tuna steaks; seal the bag and place into the refrigerator to marinate while the grill preheats.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Whisk together brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil in a medium bowl; stir in dill.
4. 4 Remove tuna steaks from marinade and place on the preheated grill; discard marinade. Cook steaks until fish flakes easily with a fork, about 6 minutes per side. Drizzle steaks with mustard-dill sauce to serve.

By Splashme

Ingredients

• ✓ mustard powder
• elbow macaroni
• butter
• all-purpose flour
• black pepper
• milk
• american cheese
• processed cheese
• bread crumb

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.
2. 2 In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.
3. 3 Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.
4. 4 Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly.

By Mouse

Ingredients

• ✓ mustard powder
• ground beef
• onion
• mesquite seasoning
• baked bean
• molasses
• brown sugar
• barbecue sauce
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook ground beef, onion, and mesquite seasoning in a large skillet over medium heat until beef is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease; transfer beef into a large baking dish.
3. 3 Stir in baked beans, molasses, brown sugar, barbeque sauce, dry mustard powder, and cayenne pepper until any small lumps of brown sugar have dissolved.
4. 4 Bake in the preheated oven until beans are bubbling and the flavors have blended, about 20 minutes.

By aleasa

Ingredients

• ✓ mustard powder
• soy sauce
• pineapple juice
• vegetable oil
• brown sugar
• ginger
• garlic salt
• black pepper
• chicken breast

Instructions

1. 1 Combine soy sauce, pineapple juice, oil, brown sugar, ginger, garlic salt, mustard powder, and black pepper in a medium saucepan; bring to a boil, stirring to dissolve sugar, about 5 minutes. Set aside to cool, about 30 minutes.
2. 2 Place chicken in a large resealable bag; add soy sauce marinade. Squeeze out excess air, seal the bag, and toss until chicken coated with marinade. Marinate in the refrigerator for at least 2 hours.
3. 3 Preheat a grill for medium-low heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook chicken on the preheated grill until the juices run clear, turning occasionally to prevent burning, 20 to 25 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Joyful_Mamma

Ingredients

• ✓ mustard powder
• multigrain bread
• buffalo meat
• onion
• tomato
• egg
• salt
• black pepper
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Crumble bread into crumbs; set aside. Combine ground buffalo, onion, tomatoes, bread crumbs, egg, mustard, salt, and black pepper in a large bowl until well mixed.
3. 3 Form meat mixture into a loaf shape about 8x4-inches; place in the center of the prepared baking dish. Spread ketchup evenly across top and sides of meatloaf.
4. 4 Bake in the preheated oven until meat is no longer pink and ketchup forms a glaze over meatloaf, about 1 1/2 hours. An instant-read thermometer inserted into center of meatloaf should read at least 165 degrees F (74 degrees C). Let stand 10 minutes before serving.

By ellenmoriah

Ingredients

• ✓ mustard powder
• brown sugar
• paprika
• kosher salt
• garlic powder
• onion powder
• poultry seasoning
• black pepper
• chicken wing

Instructions

1. 1 Preheat the air fryer to 350 degrees F (175 degrees C).
2. 2 Meanwhile, whisk brown sugar, paprika, salt, garlic powder, onion powder, poultry seasoning, mustard powder, and pepper together in a large bowl.
3. 3 Toss in chicken wings and rub seasonings into chicken with your hands until fully coated.
4. 4 Arrange wings in the air fryer basket, standing them up on their ends and leaning against each other and the wall of the basket.
5. 5 Cook in the preheated air fryer until wings are cooked through, tender inside and golden brown and crisp on the outside, about 30 to 35 minutes. Transfer wings to a plate and serve hot.

By K Knox

Ingredients

• ✓ mustard powder
• ham
• water
• brown sugar
• all-purpose flour
• honey
• lemon juice
• pineapple chunk
• maraschino cherry
• toothpick

Instructions

1. 1 Gather the ingredients. Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of hot water into the pan beneath the ham.
3. 3 Bake ham in the preheated oven for 2 ½ hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 degrees F (60 degrees C.)
4. 4 Mix together brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste.
5. 5 Brush ham generously with glaze. Skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham. (Note: Not all skewers will have a cherry on them.)
6. 6 Return ham to the oven, and roast for 15 minutes. Baste ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. Let ham rest for at least 10 minutes before slicing. Serve with pan juices, if desired.

By aellis0923

Ingredients

• ✓ mustard powder
• worcestershire sauce
• honey
• cider vinegar
• lemon pepper
• mustard seed
• celery salt
• garlic
• pork roast
• cooking spray

Instructions

1. 1 Combine Worcestershire sauce, honey, vinegar, lemon pepper, mustard seed, mustard powder, celery salt, and garlic in a large resealable plastic bag; seal and mix ingredients.
2. 2 Place pork roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
3. 3 Meanwhile, prepare grill for indirect heat.
4. 4 Lightly oil grill grate. Place roast on grill and discard marinade. Cover and cook until internal temperature is 145 degrees F (63 degrees C), 1 1/2 to 2 hours.

By Denise Hummel

Ingredients

• ✓ mustard powder
• sherry
• soy sauce
• garlic
• ginger root
• pork tenderloin
• thyme
• apple jelly
• sherry
• soy sauce

Instructions

1. 1 Marinate the pork: Whisk sherry, soy sauce, garlic, and ginger together in a large glass baking dish.
2. 2 Rub pork with mustard powder and thyme, then transfer to the bowl with marinade. Turn pork until well coated. Cover and refrigerate for 8 hours to overnight.
3. 3 When ready to cook the pork, preheat the oven to 325 degrees F (165 degrees C). Remove pork from the refrigerator and uncover; leave marinade in the dish.
4. 4 Bake in the preheated oven, basting occasionally with the marinade, until pork is slightly pink in the center, 60 to 65 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 When the pork is almost finished, make the sauce: Heat apple jelly in a small saucepan over medium heat until warm. Stir in sherry and soy sauce, reduce the heat to low, and simmer gently until pork is ready.
6. 6 Slice pork tenderloin and serve warm apple jelly sauce over top.

By Cookinkim

Ingredients

• ✓ mustard powder
• panko bread crumb
• parmesan cheese
• parsley
• salt
• black pepper
• butter
• garlic
• pheasant breast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine panko bread crumbs, Parmesan cheese, parsley, salt, black pepper, and mustard powder in a bowl until evenly mixed.
3. 3 Heat butter with garlic in a skillet over low heat until melted; cook and stir to infuse butter with garlic flavor, 5 minutes. Pour into a mixing bowl. Dip pheasant nuggets into melted butter, then press into panko mixture. Place nuggets on an ungreased baking sheet in a single layer; sprinkle remaining panko mixture over nuggets.
4. 4 Bake in the preheated oven until pheasant nuggets are no longer pink in centers, about 45 minutes.

By doubledare

Ingredients

• ✓ mustard powder
• ground beef
• bread crumb
• ketchup
• worcestershire sauce
• garlic powder
• onion powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine ground beef, bread crumbs, ketchup, Worcestershire sauce, garlic powder, onion powder, mustard powder, salt, and black pepper in a bowl until well mixed. Form into 4 patties and place on a baking sheet.
3. 3 Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Serve immediately.

By MINNIE000

Ingredients

• ✓ mustard powder
• gluten-free elbow pasta
• butter
• salt
• milk
• cornstarch
• cheddar cheese
• gluten-free bread
• butter
• paprika

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. 3 Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter; remove from heat and set aside.
4. 4 Whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.
5. 5 Stir 3 cups Cheddar cheese into sauce until the heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish.
6. 6 Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
7. 7 Bake in the preheated oven until top is crunchy, about 30 minutes.

By Rick Kleinhans kokodiablo

Ingredients

• ✓ mustard powder
• mayonnaise
• ketchup
• chili sauce
• lemon juice
• worcestershire sauce
• onion powder
• hot pepper sauce
• garlic powder
• paprika

Instructions

1. 1 Whisk mayonnaise, ketchup, chili sauce, lemon juice, Worcestershire sauce, dry mustard, onion powder, hot sauce, garlic powder, and paprika together in a small bowl until combined. Refrigerate until flavors meld, at least 2 hours to overnight.

By lutzflcat

Ingredients

• ✓ mustard powder
• cooking spray
• ground beef
• water
• ketchup
• white sugar
• soy sauce
• cornstarch
• vinegar
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
2. 2 Form beef into 20 meatballs. Heat a large skillet over medium heat. Cook meatballs in the hot skillet until browned on all sides, about 15 minutes. Transfer meatballs to the prepared baking dish.
3. 3 Make sauce: Whisk together water, ketchup, sugar, soy sauce, cornstarch, vinegar, mustard powder, and salt in a bowl until sugar is dissolved and cornstarch is incorporated. Pour sauce over meatballs.
4. 4 Bake in the preheated oven until sauce is thickened and meatballs are cooked through, 30 to 40 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (72 degrees C).

By Melissa

Ingredients

• ✓ mustard powder
• pork sparerib
• onion
• ketchup
• water
• white vinegar
• brown sugar
• worcestershire sauce
• salt
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Split ribs down the center between the bones.
3. 3 Mix onions, ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard powder, and salt together in a bowl. Set aside 1/2 of the sauce for basting.
4. 4 Heat oil in a large skillet over medium-high heat. Working in several batches, add ribs and sear until browned, 4 to 5 minutes per batch.
5. 5 Transfer ribs to two baking pans and arrange in a single layer. Pour remaining BBQ sauce over ribs.
6. 6 Bake ribs in the preheated oven, turning and basting with sauce every 20 minutes and adding reserved sauce as needed, until meat easily pulls away from the bone, about 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
7. 7 Serve hot and enjoy!

By VICKYDEE

Ingredients

• ✓ mustard powder
• bread crumb
• seafood seasoning
• baking powder
• parsley
• black pepper
• egg product
• butter
• mayonnaise
• worcestershire sauce
• crab meat

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2. 2 Combine bread crumbs, seafood seasoning, baking powder, parsley, mustard powder, and pepper in a medium bowl; set aside.
3. 3 Stir together egg product, butter, mayonnaise, and Worcestershire in a large bowl until smooth.
4. 4 Fold in crab meat, then fold in bread crumb mixture until well-blended.
5. 5 Shape mixture into twelve 3/4-inch-thick crab cakes and place onto the prepared baking sheet.
6. 6 Bake in the preheated oven for 15 minutes. Flip crab cakes; continue to bake until nicely browned, 10 to 15 minutes more.

By T Kent

Ingredients

• ✓ mustard powder
• ✓ mustard powder
• olive oil
• garlic
• parsley
• thyme
• red wine
• salt
• pepper
• flat iron steak
• garlic
• olive oil

Instructions

1. 1 Whisk together 2 tablespoons of olive oil, 3 cloves minced garlic, parsley, thyme, red wine, 1/2 teaspoon mustard powder, salt, and pepper until combined. Pour into a resealable plastic bag over the flat iron steaks. Squeeze out excess air, seal, and marinate for 1 hour at room temperature, or 4 hours in the refrigerator.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate. Stir together 2 cloves minced garlic, 1/2 teaspoon mustard powder, and 1/2 teaspoon olive oil in a small bowl and set aside.
3. 3 Remove steaks from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Brush with reserved garlic mixture before serving.

By desihannagan

Ingredients

• ✓ mustard powder
• ginger root
• orange marmalade
• garlic
• soy sauce
• brown sugar
• hot pepper sauce
• beer
• prime rib roast
• olive oil
• black pepper

Instructions

1. 1 Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
4. 4 Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

By William Uncle Bill Anatooskin