Type what you have

Ingredients

• ✓ mustard
• flank steak
• bacon
• onion
• dill pickle
• butter
• water
• beef bouillon

Instructions

1. 1 Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
2. 2 Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
3. 3 Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
4. 4 Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

By Ron Oldham

Ingredients

• ✓ mustard
• white wine vinegar
• dill
• garlic
• lemon juice
• olive oil
• salt
• black pepper

Instructions

1. 1 Stir vinegar and mustard together in a small bowl until smooth. Stir dill, garlic, and lemon juice into vinegar mixture. Slowly stream olive oil into mixture while whisking continuously until dressing is creamy and smooth. Season with salt and pepper.

By Allrecipes Member

Ingredients

• ✓ mustard
• butter
• all-purpose flour
• salt
• cayenne pepper
• milk
• worcestershire sauce
• cheddar cheese

Instructions

1. 1 In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened.
2. 2 Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast.

By PATTY5

Ingredients

• ✓ mustard
• cauliflower
• margarine
• onion
• flour
• milk
• cheddar cheese
• parmesan cheese
• panko bread crumb

Instructions

1. 1 Heat the oven to 375 degrees F (190 degrees C).
2. 2 Cook cauliflower in boiling water in large saucepan 4 minutes. Drain well.
3. 3 Melt 2 tablespoons margarine in large saucepan on medium heat. Add onions; cook and stir 3 minutes or until crisp-tender. Stir in flour and mustard; cook and stir 1 minute. Whisk in milk; cook 5 minutes or until thickened, frequently stirring. Remove from heat. Add 1 1/4 cups Cheddar and 3 tablespoons Parmesan; stir until Cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into a 2.5-liter casserole dish sprayed with cooking spray.
4. 4 Microwave remaining margarine in medium microwaveable bowl 30 seconds or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
5. 5 Bake 20 to 25 minutes or until heated through, topping with remaining Cheddar for the last 5 minutes.

By Cracker Barrel

Ingredients

• ✓ mustard
• apple juice
• brown sugar
• corned beef brisket
• spice packet
• red potato
• cabbage
• onion
• carrot

Instructions

1. 1 Pour apple juice into a large slow cooker. Mix in brown sugar and mustard, stirring until brown sugar has dissolved. Mix in the contents of the spice packets, then lay briskets into apple juice mixture. Top with potatoes, cabbage chunks, onions, and carrots, then push vegetables into liquid.
2. 2 Cover and cook on High for 4 to 5 hours or on Low for 8 to 10 hours, until corned beef is very tender. Slice the meat thinly across the grain and serve with the vegetables.

By tonmeilleurami

Ingredients

• ✓ mustard
• vegetable oil
• garlic
• black pepper
• paprika
• coriander
• white pepper
• cayenne pepper
• corned beef brisket

Instructions

1. 1 Mix vegetable oil and garlic in a small bowl; set aside for 1 hour. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl; set aside.
2. 2 Preheat the oven to 225 degrees F (110 degrees C).
3. 3 Cover a baking sheet with a large sheet of heavy-duty aluminum foil; coat with prepared garlic oil. Lay beef brisket on the oiled foil sheet and brush with remaining garlic oil. Cover brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
4. 4 Wrap brisket, fat-side up, in the sheet of foil. Place wrapped corned beef on another sheet of aluminum foil with the seam- and fat-sides down. Place double-wrapped brisket, seam-side down, on a third sheet of aluminum foil; wrap again.
5. 5 Bake in the preheated oven for 6 hours.
6. 6 Remove pastrami from the oven and let cool to room temperature, about 3 hours. Do not remove the foil.
7. 7 Place foil-wrapped pastrami in a freezer bag or other plastic bag; refrigerate for 8 to 10 hours.
8. 8 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
9. 9 Remove pastrami from the refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons remaining pepper mixture.
10. 10 Place pastrami under the broiler and cook until surface browns, 3 to 4 minutes. Remove pastrami from the oven and cut into thin slices, about 1/8-inch thick.
11. 11 Heat a large skillet over low heat; warm pastrami slices in the skillet with a few drops of water until fat turns translucent, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ mustard
• cream of mushroom soup
• milk
• onion
• sauerkraut
• egg noodle
• kielbasa sausage
• swiss cheese
• whole wheat bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.
3. 3 Spread sauerkraut into the bottom of a lightly greased 9x13 inch baking dish. Top with uncooked noodles, then spoon soup mixture evenly over noodles. Cover all with sausage and top with cheese. Lastly, combine bread crumbs and melted butter in a small bowl and mix together; sprinkle mixture over cheese.
4. 4 Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until noodles are tender.

By HOUSEWIFEEXTRAORDINAIR

Ingredients

• ✓ mustard
• red potato
• cooking oil
• ham
• onion
• white vinegar
• white sugar
• chive
• salt
• pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 20 minutes. Drain, transfer to a large bowl, and cool slightly.
2. 2 Meanwhile, heat a large skillet over medium heat; add oil. Add sliced ham; cook until lightly browned with crispy, golden edges, about 5 minutes.
3. 3 Fold ham, onion, vinegar, mustard, sugar, and chives into potatoes; season with salt and black pepper.

By Farmland

Ingredients

• ✓ mustard
• onion
• apple cider vinegar
• pickling salt
• garlic
• bay leaf
• parsley
• celery seed
• black peppercorn
• beef brisket
• carrot
• cabbage

Instructions

1. 1 Stir mustard, onion, vinegar, pickling salt, garlic, bay leaves, parsley, celery seed, and peppercorns together in a bowl. Cover and refrigerate for 24 hours.
2. 2 Rub brisket with mustard mixture, wrap tightly, and refrigerate overnight.
3. 3 Unwrap brisket and place into a slow cooker. Pour in 1 cup water, cover, and cook on Low for 5 hours. Add carrots and cabbage; continue to cook until brisket is tender and can easily be pulled apart with a fork, about 3 more hours.

By margaret

Ingredients

• ✓ mustard
• beef chuck roast
• onion
• water
• ketchup
• worcestershire sauce
• brown sugar
• salt
• paprika
• all-purpose flour

Instructions

1. 1 Place beef in a slow cooker and cover with onion. Stir together 1 cup water, ketchup, Worcestershire, brown sugar, salt, paprika, and mustard in a medium bowl. Pour mixture over beef and onion.
2. 2 Cover and cook on Low until meat is tender, 9 to 10 hours.
3. 3 Mix remaining 1/4 cup water with flour in a small bowl to form a paste; stir into goulash. Cook on High until sauce thickens, 10 to 15 minutes.

By RHONDA STORY

Ingredients

• ✓ mustard
• butter
• all-purpose flour
• worcestershire sauce
• salt
• black pepper
• beer
• heavy cream
• cheddar cheese
• egg yolk
• bread

Instructions

1. 1 Melt butter in a large saucepan over low heat. Add flour and whisk for 2 to 3 minutes, being careful not to brown flour. Whisk in Worcestershire sauce, mustard, salt, and pepper until very smooth. Whisk in beer. Pour in heavy cream and whisk until smooth. Add Cheddar cheese gradually, stirring constantly, until melted and smooth, about 5 minutes.
2. 2 Remove cheese sauce from the heat and let cool, about 5 minutes. Whisk in egg yolks until incorporated.
3. 3 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up. Spoon cheese sauce over untoasted side.
5. 5 Place under the preheated broiler until cheese sauce is bubbling and golden, 2 to 3 minutes.

By Allyson

Ingredients

• ✓ mustard
• red potato
• cabbage
• butter-flavored cooking spray
• corned beef
• swiss cheese
• white wine
• black pepper
• garlic powder
• phyllo dough
• butter

Instructions

1. 1 Place potatoes into a large saucepan, cover with water, and bring to a boil. Cook over medium-low heat until potatoes are tender, about 15 minutes; drain well.
2. 2 Meanwhile, place cabbage into a second saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until cabbage is tender and softened, about 15 minutes; drain well.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter-flavored cooking spray.
4. 4 Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined.
5. 5 Stir together white wine, mustard, black pepper, and garlic powder in a medium bowl until smooth; mix into corned beef mixture until incorporated. Spread mixture into the prepared baking dish.
6. 6 Lay a phyllo sheet onto a work surface, spray with cooking spray, and lay over casserole, folding the overhang back over the dish; spray the dry side of the overhang with more cooking spray. Repeat three more times, spraying, folding, and respraying phyllo sheet each time. Brush the top of last phyllo sheet with melted butter.
7. 7 Bake in the preheated oven until phyllo sheets are crisp and browned and filling is hot, 45 to 55 minutes.

By Jeannine Ross

Ingredients

• ✓ mustard
• ziti pasta
• olive oil
• onion
• red bell pepper
• garlic
• kielbasa sausage
• sauerkraut
• cayenne pepper
• white wine
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa and cook until kielbasa begins to brown, about 8 minutes. Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more. Stir in wine and parsley and heat through.
3. 3 Toss ziti with kielbasa and sauerkraut mixture and serve immediately.

By MOLSON7

Ingredients

• ✓ mustard
• dark beer
• salt
• black pepper
• garlic
• clove
• corned beef roast
• spice packet
• carrot
• red potato
• green cabbage
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Pour beer into a roasting pan. Stir in corned beef seasoning packet, dry mustard, salt, and black pepper. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay corned beef in the roasting pan.
3. 3 Bake in the preheated oven for 1 hour.
4. 4 Scatter carrots around corned beef; roast for about 1 ½ hours more.
5. 5 Distribute red potatoes around meat; roast until corned beef and vegetables are tender, about 40 minutes more.
6. 6 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage wedges; cover and steam until tender, about 10 minutes.
7. 7 Transfer cabbage to a platter; season with salt and black pepper. Let butter melt over hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.

By June Mc

Ingredients

• ✓ mustard
• kale
• bacon
• onion
• water
• beef bouillon granules
• nutmeg
• ham
• kielbasa sausage
• salt
• black pepper

Instructions

1. 1 Stir kale into a pot of boiling water and cook for 1 minute. Remove kale with a slotted spoon and set aside.
2. 2 Cook bacon in a large skillet over medium heat until browned, stirring frequently, about 8 minutes. Stir in onion and cook until translucent, about 5 minutes. Stir in blanched kale and cook until bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover and bring to a boil. Reduce the heat to a simmer and stir in bouillon granules and nutmeg. Simmer until kale is tender, about 30 minutes.
3. 3 Stir mustard into the skillet. Lay ham slices and sausage links over kale mixture and simmer until sausage is cooked through, about 35 minutes. Season with salt and black pepper.

By LynJudd

Ingredients

• ✓ mustard
• onion
• vegetable oil
• garlic
• juniper berry
• thyme
• oregano
• paprika
• curry powder
• cayenne pepper
• black pepper
• pork loin chop

Instructions

1. 1 Place onion wedges in a bowl. Use a large spoon to gently press onions until they release some of their juices. Combine oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with onions; mix to combine.
2. 2 Arrange pork chops in a large baking pan; pour marinade evenly on top. Cover and refrigerate for at least 24 hours.
3. 3 Preheat an outdoor grill for medium heat.
4. 4 Meanwhile, remove pork from marinade and allow to come to room temperature. Wrap onions separately in a foil pouch; discard marinade.
5. 5 Cook pork steaks and onions on the preheated grill until pork is no longer pink in the center, about 10 minutes per side.

By Kimberly McCutcheon-Seabolt

Ingredients

• ✓ mustard
• cooking spray
• beef stew meat
• yellow onion
• water
• ketchup
• worcestershire sauce
• white vinegar
• brown sugar
• paprika
• salt
• egg noodle

Instructions

1. 1 Prepare a large pot with cooking spray and place over medium heat; cook the beef stew meat in the pot until completely browned on all sides, 5 to 7 minutes. Add the onions; cook and stir until the onions begin to soften, about 5 minutes. Stir the water, ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, and mustard into the beef and onion mixture. Place a cover on the pot, reduce heat to low, and simmer the mixture until the beef is tender, about 2 1/2 hours.
2. 2 Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles at a boil until cooked through yet firm to the bite, about 5 minutes; drain. Serve the goulash over the noodles.

By abuczek

Ingredients

• ✓ mustard
• beef stew meat
• all-purpose flour
• vegetable oil
• potato
• carrot
• onion
• tomato
• coffee
• onion soup mix
• beef bouillon
• soy sauce

Instructions

1. 1 Coat beef thoroughly with flour.
2. 2 Heat oil in a large saute pan over medium heat. Add beef and cook until browned on all sides, 7 to 10 minutes.
3. 3 Transfer beef to a slow cooker and add potatoes, carrots, onion, diced tomatoes, coffee, soup mix, bouillon cubes, soy sauce, and mustard.
4. 4 Cook on Low until beef and vegetables are tender, 4 to 5 hours.

By Jill Brune Lash

Ingredients

• ✓ mustard
• chicken breast
• salt
• black pepper
• all-purpose flour
• egg
• bread crumb
• vegetable oil
• mayonnaise
• sandwich roll
• lemon
• hot pepper sauce
• romaine lettuce

Instructions

1. 1 Place chicken between two sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season generously with salt and pepper.
2. 2 Prepare a breading station: Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
3. 3 Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
4. 4 Preheat the oven to 200 degrees F (95 degrees C).
5. 5 Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on an ovenproof plate lined with paper towels. Keep warm in the oven.
6. 6 Spread mayonnaise over bottom half of each sandwich roll; top with 1 piece of breaded chicken, a few drops of lemon juice, 1 dash hot sauce, and 1 lettuce leaf. Spread mustard over the top half of each sandwich roll. Place top halves over lettuce to form sandwiches.

By daniellev14

Ingredients

• ✓ mustard
• cooking spray
• ground beef
• salt
• black pepper
• mushroom
• onion
• garlic
• white wine
• cream of mushroom soup
• sour cream
• egg noodle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add ground beef. Cook, breaking up, until browned, about 10 minutes. Season with salt and pepper.
3. 3 Stir mushrooms, onion, and garlic into the skillet. Cook and stir until onion is tender, about 2 minutes. Add wine; reduce heat to low and simmer for 3 minutes. Add cream of mushroom soup, sour cream, and mustard.
4. 4 Put cooked noodles in a large bowl and pour beef mixture over; toss to coat. Pour into the prepared baking dish and cover with aluminum foil.
5. 5 Bake in the preheated oven until bubbling, about 25 minutes.

By Brad Ryan

Ingredients

• ✓ mustard
• ground beef
• salt
• black pepper
• butter
• onion
• garlic
• all-purpose flour
• beef broth
• worcestershire sauce
• sour cream
• cream cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet; season with salt and pepper. Cook and stir beef until completely browned, 7 to 10 minutes. Drain and discard any excess grease. Transfer beef to a bowl.
2. 2 Melt butter in the skillet over medium heat. Cook and stir onion and garlic in hot butter until softened, 3 to 5 minutes. Stir flour into onion mixture; cook and stir until flour is browned, about 1 minute. Return beef to the skillet; stir. Pour beef broth over the mixture in the skillet; bring to a boil. Stir Worcestershire sauce and mustard through the mixture.
3. 3 Place a cover on the skillet, reduce heat to medium-low, and cook mixture at a simmer until the consistency is gravy-like, about 1 hour.
4. 4 Stir sour cream and cream cheese through the beef mixture to serve.

By JARRIE

Ingredients

• ✓ mustard
• butter
• onion
• celery
• carrot
• garlic
• red potato
• vegetable broth
• beer
• cabbage
• corned beef
• salt
• black pepper

Instructions

1. 1 Melt butter in a large soup pot over medium-high heat. Add onions and cook for 3 minutes. Add celery, carrots, and garlic, and cook for 5 minutes more.
2. 2 Stir in potatoes, broth, beer, and mustard, and bring to a boil. Reduce heat and simmer for 15 minutes.
3. 3 Stir in cabbage and cook for 5 minutes. Turn heat off and stir in corned beef. Ladle into bowls and season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ mustard
• beef chuck roast
• salt
• black pepper
• butter
• green onion
• all-purpose flour
• beef broth
• mushroom
• sour cream
• white wine
• salt
• black pepper

Instructions

1. 1 Remove any fat and gristle from chuck roast; cut into strips ½-inch thick by 2-inches long. Season with ½ teaspoon salt and ½ teaspoon pepper.
2. 2 Melt butter in a large skillet over medium heat. Add beef and brown quickly.
3. 3 Push beef to one side of the skillet. Add onions; cook and stir for 3 to 5 minutes, then push to the side with beef.
4. 4 Stir flour into pan juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Reduce heat to low and stir in mustard. Cover and simmer until beef is tender, about 1 hour.
5. 5 Five minutes before serving, stir in mushrooms, sour cream, and white wine. Cook until heated through; season with salt and pepper.
6. 6 Enjoy served over hot cooked noodles.

By Donna

Ingredients

• ✓ mustard
• salmon
• salt
• black pepper
• mayonnaise
• oregano
• basil
• dill weed
• lemon zest
• thyme
• feta cheese
• spinach
• puff pastry
• egg white
• water
• lemon wedge

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; set aside.
2. 2 Pat salmon fillet dry with paper towels. Sprinkle salt and pepper on both sides of salmon fillet.
3. 3 Mix mayonnaise, mustard, oregano, basil, dill, lemon zest, and thyme in a small bowl. Set aside ½ of the mixture for serving.
4. 4 Spread remaining mixture on the top of salmon fillet.
5. 5 Unfold puff pastry on a lightly floured surface. Use your fingers to even out the folds in the pastry.
6. 6 Spread spinach in center of pastry in a rectangle the size of the fillet, and sprinkle with feta cheese.
7. 7 Place salmon, mayonnaise-side down, on top of feta cheese.
8. 8 Beat egg and water together in small bowl. Brush the edges of pastry with egg wash to ensure the puff pastry is “glued” together.
9. 9 Lift edges of pastry and slightly stretch to enclose the salmon.
10. 10 Pinch edges to seal. Place the bundle, seam-side down, on prepared baking sheet. Brush egg wash on tops and sides of pastry.
11. 11 Cut several small slits in top of pastry to allow steam to escape.
12. 12 Bake in preheated oven until pastry is golden brown, about 40 minutes. An instant-read thermometer inserted into the center of the salmon should be at least 145 degrees F (62 degrees C). Let stand for a few minutes before serving.
13. 13 Serve with reserved herb Dijon mixture and lemon wedges.

By Valerie Roman

Ingredients

• ✓ mustard
• olive oil
• onion
• carrot
• celery
• cabbage
• potato
• chicken stock
• ketchup
• salt
• black pepper
• bay leaf
• garlic
• garlic

Instructions

1. 1 Heat oil in a multi-functional pressure cooker on Saute mode. Saute onion, carrot, and celery until onion is translucent, about 5 minutes. Toss in cabbage and potato; cook until cabbage starts to break down, 2 to 3 minutes.
2. 2 Mix chicken stock, mustard, and ketchup into the cabbage mixture. Cook and stir until combined, about 1 minute. Stir in salt and pepper; add bay leaf and clove. Place garlic in the center of the pot.
3. 3 Close the pot and lock the lid. Select Soup setting or high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

By Chef Valentina

Ingredients

• ✓ mustard
• corned beef brisket
• spice packet
• water
• amber ale
• onion
• red chile
• garlic
• cinnamon stick
• peppercorn
• bay leaf
• brown sugar
• clove
• ginger
• celery salt
• caraway seed

Instructions

1. 1 Place corned beef brisket and spice packet in a large Dutch oven with water to cover. Add ale, onion, chiles, garlic, cinnamon sticks, peppercorns, and bay leaves. Bring to a boil. Reduce heat and simmer for 4 to 5 hours.
2. 2 Combine brown sugar, cloves, ginger, mustard, celery salt, and caraway seeds in a small bowl. Remove corned beef from the cooking liquid and discard aromatics. Rub brown sugar mixture onto the cooked corned beef while still hot.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Place the coated corned beef on the hot grill and cook until the coating is crunchy, 5 to 10 minutes.

By RuggSkins

Ingredients

• ✓ mustard
• beef stew meat
• all-purpose flour
• butter
• onion
• water
• thyme
• bay leaf
• salt
• black pepper
• brown beer
• bread
• carrot
• white wine vinegar
• brown sugar

Instructions

1. 1 Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
2. 2 Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).

By Edda

Ingredients

• ✓ mustard
• active dry yeast
• white sugar
• water
• all-purpose flour
• powdered milk
• baking powder
• shortening
• ground beef
• turkey sausage
• onion
• cabbage
• salt
• black pepper
• american cheese
• cheddar cheese

Instructions

1. 1 To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
2. 2 To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
5. 5 Bake in preheated oven for 20 minutes, or until golden brown.

By Kim Van Pelt

Ingredients

• ✓ mustard
• bratwurst
• water
• ketchup
• paprika
• curry powder
• vegetable oil
• cider vinegar
• clove
• cinnamon
• cumin
• salt
• brown sugar
• water
• tomato paste
• onion
• vegetable oil

Instructions

1. 1 Heat the oil in a skillet over medium heat. Cook the onion in the hot oil until soft, but do not brown.
2. 2 Combine the tomato paste, 3 tablespoons water, brown sugar, salt, cumin, mustard, cinnamon, cloves, and vinegar in a pot over medium heat; simmer 2 minutes; stir in the cooked onion. Mix together 1 tablespoon vegetable oil, curry powder, Hungarian paprika, ketchup, and 1 cup water in a bowl; stir into tomato paste mixture; simmer another 2 minutes.
3. 3 Cook the bratwurst in a large skillet over medium heat until browned. Pour the sauce into the skillet with the bratwurst. Reduce heat to low and cook until sausages reach an internal temperature of 165 degrees F (75 degrees C), about 10 minutes.

By PERPIGILLIUM

Ingredients

• ✓ mustard
• rice
• tomato paste
• bay leaf
• cayenne pepper
• nutmeg
• turmeric
• coriander
• oregano
• cinnamon
• thyme
• cumin
• curry powder
• red curry powder
• red lentil
• coconut milk
• chicken stock
• ginger
• garlic
• celery
• onion
• granny smith apple
• carrot
• coconut oil
• salt
• chili powder
• chicken breast

Instructions

1. 1 Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.
4. 4 Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.
5. 5 Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.
6. 6 Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.
7. 7 Spoon cooked rice into bowls and ladle soup over top to serve.

By Brian Genest