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Tomato Welsh Rarebit
Lunch

Tomato Welsh Rarebit

3.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Melt the butter in a saucepan over low heat, then whisk in the flour to form a thick paste. Slowly whisk in the milk until the mixture resembles a thick sauce. Stir in the tomato soup, Cheddar cheese, mustard, Worcestershire sauce, and paprika until heated through, about 10 minutes. Add more milk if the soup becomes too thick.

By Hannah

Egg Salad Sandwiches
Lunch

Egg Salad Sandwiches

4.2

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.

By Sara Slade

20 Second Salad
Lunch

20 Second Salad

4.5

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Whisk vegetable oil, sugar, vinegar, grated onion, dry mustard, and salt in a bowl, stirring until sugar has dissolved.
  2. 2 Toss coleslaw mix, peas, peanuts, and poppy seeds together in a large salad bowl until thoroughly combined; pour dressing over coleslaw and stir to coat. Let stand 10 minutes before serving.

By Sunflower

Tri-Mustard Salad
Lunch

Tri-Mustard Salad

4.2

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Slice the tomato into wedges. In a salad bowl, combine the cucumber, bell pepper, red onion and tomatoes.
  2. 2 Whisk together the oil, vinegar, Dijon mustard, mustard seed, dry mustard and hot sauce. Pour the vinaigrette over salad and toss to coat. Season with salt and pepper to taste. Chill for several hours.

By CHRISTYJ

Romaine and Mandarin Orange Salad with Poppy Seed Dressing
Lunch

Romaine and Mandarin Orange Salad with Poppy Seed Dressing

4.7

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 Place vinegar, sugar, red onion, mustard powder, and salt into the bowl of a blender. Cover, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside.
  3. 3 To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds.

By Joni B

Egg Salad with Celery
Lunch American

Egg Salad with Celery

4.7

Prep
10 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Place eggs in a medium saucepan and cover with cold water. Bring to a boil, remove from heat, and let eggs stand in hot water for 10 minutes. Remove eggs from hot water; cool under cold running water, and peel.
  2. 2 Chop eggs into a bowl both ways using an egg slicer. Add celery, mayonnaise, onion, mustard powder, and salt; stir to combine.

By GOLDIE6175

Homemade Deviled Ham Sandwiches
Lunch

Homemade Deviled Ham Sandwiches

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Process ham and onion in a food processor until very finely chopped.
  2. 2 Transfer ham mixture to a bowl. Thoroughly mix in salad dressing, honey, mustard, Worcestershire sauce, mustard powder, paprika, salt, white pepper, and hot pepper sauce.
  3. 3 Make sandwiches by spreading a generous layer deviled ham between 2 slices bread, or cover and refrigerate deviled ham until ready to make sandwiches.

By B L

Yucatan Potato Salad
Lunch

Yucatan Potato Salad

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain.
  2. 2 Place the peppers into the oven so that they sit directly on the rack. Roast, turning every 10 minutes or so, until evenly charred. Place in a paper bag to sweat, then remove the peel when they are cool enough to handle. Remove the stem and seeds, and chop.
  3. 3 In a large bowl, combine the still warm potatoes, peppers, eggs, celery, onion, sweet pickles and olives. In a smaller bowl, whisk together the lime juice, vegetable oil, salt, pepper and mustard powder. I like to use a high speed mixing wand to help it emulsify. Pour over the potato salad, and stir to coat. Adjust seasoning to taste and serve.

By Lars

Hearts of Palm and Spinach Salad
Lunch

Hearts of Palm and Spinach Salad

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a large serving bowl, toss the spinach with hearts of palm, tomatoes, avocados, mushrooms, and almonds.
  2. 2 Combine oil, vinegar, ketchup, garlic and sugar in a jar. Season with salt, mustard and paprika. Cover with a tight fitting lid. Shake vigorously until well blended.
  3. 3 Before serving, pour dressing over salad, and toss to coat evenly.

By scoopnana

Spicy Strawberry Salad
Lunch American

Spicy Strawberry Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk oil, sugar, vinegar, poppy seeds, garlic powder, and dry mustard together in a bowl. Refrigerate until chilled.
  2. 2 Combine mixed greens and mushrooms in a salad bowl; add vinaigrette and toss to coat. Sprinkle with strawberries and pecans.

By Leslie Oscarson

Tonya's Terrific Sloppy Joes
Lunch American

Tonya's Terrific Sloppy Joes

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Place a large skillet over medium-high heat. Crumble ground beef into skillet; add onion and celery. Cook and stir beef mixture until beef is completely browned, 7 to 10 minutes.
  2. 2 Stir ketchup, brown sugar, Worcestershire sauce, vinegar, mustard, and lemon juice through the beef mixture. Reduce heat to medium-low and cook mixture at a simmer until mixture is hot and sauce has thickened, about 20 minutes.

By Steve McCumber

Minnesota Broccoli Salad
Lunch American

Minnesota Broccoli Salad

4.2

Prep
25 min
Cook
15 min
Total
520 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
  2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well and set aside.
  3. 3 Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, salt, celery seed, and dill in a mixing bowl. Stir in the drained cooked broccoli. Refrigerate overnight for best flavor.

By Doughgirl8

Western North Carolina Vinegar Barbeque Sauce
Lunch American

Western North Carolina Vinegar Barbeque Sauce

4.6

Prep
15 min
Cook
35 min
Total
2930 min

Instructions

  1. 1 Place vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer, stirring occasionally, for 30 minutes. Remove from the stove and pour into a heat-proof bowl. Cover and refrigerate sauce for 2 days.
  2. 2 Strain sauce through a mesh sieve to remove red pepper flakes. Store sauce in the refrigerator. Bring to room temperature before serving.

By OGREUGLY

Oktoberfest Potato Salad
Lunch European

Oktoberfest Potato Salad

4.5

Prep
20 min
Cook
30 min
Total
80 min

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 tender, about 20 minutes. Drain and let cool.
  2. 2 Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
  3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
  4. 4 Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.
  5. 5 Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.

By lutzflcat

Aunt Dorothy's Marinated Carrot Salad
Lunch American

Aunt Dorothy's Marinated Carrot Salad

4.6

Prep
15 min
Cook
20 min
Total
515 min

Instructions

  1. 1 Place carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not overcook carrots; they should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking process.
  2. 2 Combine condensed tomato soup, sugar, oil, vinegar, salt, mustard powder, and cayenne pepper in the bowl of a food processor or blender. Blend until dressing is creamy, about 3 minutes.
  3. 3 Mix together carrots, bell peppers, and onion in a serving bowl; toss with dressing until evenly coated. Cover and refrigerate for 8 hours to overnight. The longer the salad sits, the better it tastes.

By Scott

Avocado and Cantaloupe Salad with Creamy French Dressing
Lunch American

Avocado and Cantaloupe Salad with Creamy French Dressing

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Whisk vinegar, sugar, paprika, Worcestershire sauce, garlic, salt, mustard powder, and cayenne pepper together in a bowl until well combined; slowly drizzle in oil while whisking rapidly until thick and creamy.
  2. 2 Place arugula leaves in a salad bowl; top with cantaloupe and avocado. Drizzle with vinaigrette; sprinkle with almonds.

By nancy

Creamy Macaroni Salad
Lunch American

Creamy Macaroni Salad

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  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.
  3. 3 While the macaroni is cooking, mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper together in a small bowl.
  4. 4 Whisk mayonnaise, evaporated milk, and sour cream together in a large salad bowl until smooth and creamy. Stir in seasoning mix until well blended.
  5. 5 Drain and rinse macaroni under cold water until cooled. Drain again.
  6. 6 Add macaroni, onion, celery, carrots, and bell peppers to the salad bowl; mix until well combined and coated with dressing.

By Mandy Franke

Allergy-Friendly Comfort Soup
Lunch American

Allergy-Friendly Comfort Soup

4.6

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Heat the oil in a large skillet over medium heat. Cook and stir the cubed yams in the hot oil until fork-tender, 7 to 10 minutes. Add the cauliflower and diced jalapeno pepper to the yams; continue cooking until the cauliflower begins to soften, 10 to 15 minutes more.
  2. 2 Combine the coconut milk, water, and cannellini beans in a stockpot over medium-high heat. Stir the basil, 1 tablespoon of soy sauce, mustard powder, coriander, smoked paprika, ground ginger, cardamom, turmeric, bay leaf, and cinnamon stick into the bean mixture. Season the soup with salt and black pepper. Bring the soup to a boil, add the yam mixture, reduce heat to low, and simmer until the cauliflower is tender, 30 to 45 minutes. Garnish with the parsley, drizzle with 1 teaspoon of soy sauce, and sprinkle with goat cheese to serve.

By Allergy Friendly

Simply Southern Bento Box
Lunch American

Simply Southern Bento Box

Prep
25 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Combine Cheddar cheese, cream cheese, 1 1/2 tablespoons mayonnaise, pimento peppers, jalapeno pepper, garlic powder, cayenne pepper, onion powder, salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until thoroughly combined. Transfer to the refrigerator.
  2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut in half lengthwise.
  3. 3 Mash yolks, 2 teaspoons mayonnaise, paprika, and mustard powder together in a bowl. Spoon filling into egg whites. Transfer to the refrigerator.
  4. 4 Mix sour cream, apple cider vinegar, garlic, and dill together in a bowl. Add cucumbers; stir to combine. Season with salt and pepper. Transfer to the refrigerator.
  5. 5 Place pimento cheese in a small container; surround with crackers. Add 2 deviled egg halves, cucumber salad, and sliced peaches to divided sections of the bento box.

By My Hot Southern Mess

Sweet and Sour Sesame Seed Salad Dressing
Asian

Sweet and Sour Sesame Seed Salad Dressing

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Puree the onion in a blender until smooth. Strain through a fine mesh strainer. Reserve 3 tablespoons of onion juice; discard the remaining pulp.
  2. 2 Combine the sugar, mustard powder, and salt in the bowl of an electric mixer. Use the paddle attachment to mix the sugar until the spices are evenly blended. Pour in the reserved onion juice, soy sauce, and rice vinegar. Mix for several minutes until the sugar has begun to dissolve. Slowly drizzle in the canola oil with the mixer running at a medium-high speed. Add the toasted sesame seeds and continue mixing 1 minute more.

By ANTHONYTHEOBALD

Asian Flat Iron Steak
Dinner Asian

Asian Flat Iron Steak

4.7

Prep
10 min
Cook
15 min
Total
210 min

Instructions

  1. 1 Whisk soy sauce, vinegar, brown sugar, green onions, garlic, and mustard powder together in a bowl; pour into a resealable plastic bag. Add steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 3 to 4 hours.
  2. 2 Remove steak from marinade; shake off excess. Discard remaining marinade.
  3. 3 Heat a non-stick skillet over medium-high heat. Add steak; cook until outside is seared, about 1 minute per side. Continue cooking until desired doneness is reached, about 5 minutes more per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
  4. 4 Transfer steak to a cutting board; rest before cutting, 3 to 5 minutes. Sprinkle sesame seeds over steak.

By GMUCHEFWHIT

Spicy Chinese Mustard Green Beans
Dinner Asian

Spicy Chinese Mustard Green Beans

4.3

Prep
10 min
Cook
8 min
Total
48 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer to a large bowl.
  2. 2 Mix mustard powder and cold water together in a small bowl to make a paste. Stir in vinegar, soy sauce, sesame oil, sesame seeds, sugar, and salt.
  3. 3 Pour mustard paste mixture over green beans; toss to coat. Chill for at least 30 minutes before serving.

By dumbblonde

Rib-Eye Steaks with a Soy and Ginger Marinade
Dinner Asian

Rib-Eye Steaks with a Soy and Ginger Marinade

4.6

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Combine soy sauce, maple syrup, garlic, ginger, mustard powder, sesame oil, and hot pepper sauce in a medium mixing bowl; mix well to blend. Add beer and stir lightly to mix.
  2. 2 Prepare steaks by scoring any fatty outside areas on steak with a knife (this prevents the steaks from curling when grilling). Place steaks in a casserole dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the meat. Turn steaks over and repeat punching holes.
  3. 3 Cover with clear wrap or foil and let marinate in the refrigerator for 1 hour to overnight.
  4. 4 Prepare and preheat a grill to high heat. Place steaks directly on the grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

By William Uncle Bill Anatooskin

Steak on a Stick
Dinner Asian

Steak on a Stick

4.6

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.
  2. 2 Preheat the oven's broiler. Thread meat onto skewers and place on a broiling rack.
  3. 3 Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.

By Dominique Lynne

Simple Zesty Asian Salmon Burgers
Dinner Asian

Simple Zesty Asian Salmon Burgers

3.5

Prep
15 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Place a colander on top of a bowl; add salmon to the colander and separate fish a bit to allow it to drain. Let stand until well drained, about 10 minutes. Discard juice and transfer salmon to a large bowl.
  2. 2 Mix bell pepper and onion into the salmon. Add bread crumbs, eggs, soy sauce, Sriracha, ginger, 1 teaspoon sesame oil, mustard powder, and garlic powder; mix to combine. Form into 5 patties. Place patties on a cookie sheet and cover with plastic wrap. Chill in the refrigerator, 1 hour to overnight.
  3. 3 Heat vegetable oil and 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium-high heat. Gently place burgers into the skillet, reduce heat to medium, and cook, turning just once, until well browned, 7 to 9 minutes per side. Place cooked burgers on a serving platter.

By Ginger Hackley

Baked Turkey Tenderloin with Herb Sauce
Dinner Asian

Baked Turkey Tenderloin with Herb Sauce

5.0

Prep
15 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Mix soy sauce, white wine, chicken broth, olive oil, pepper, basil, parsley, mustard powder, ginger, sugar, onion, sesame oil, lime juice, Dijon, and garlic together in a small bowl; pour into a resealable plastic bag. Add turkey, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 30 minutes.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Remove turkey from the marinade and shake off excess; place turkey into a 2-quart glass baking dish.
  3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 While the turkey is cooking, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
  5. 5 Slice turkey and serve with sauce.

By lisamarie13

Honey Garlic Sesame Chicken
Dinner Asian

Honey Garlic Sesame Chicken

4.3

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Combine 2 tablespoons soy sauce, rice vinegar, 1/2 tablespoon olive oil, sugar, and sesame oil in a large resealable plastic bag to make marinade. Add cubed chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 to 60 minutes.
  2. 2 Meanwhile, mix together water, honey, brown sugar, oyster sauce, remaining 1 1/2 tablespoons soy sauce, mustard powder, and garlic in a small saucepan. Warm mixture over medium heat until sugar is dissolved and sauce is well combined, 3 to 5 minutes. Set aside.
  3. 3 Combine potato starch, salt, and pepper in a shallow bowl. Remove chicken from marinade and shake off excess; discard remaining marinade. Dredge chicken cubes in potato starch mixture, ensuring all sides are covered.
  4. 4 Heat remaining 2 tablespoons olive oil in a large skillet. Add chicken and fry on all sides until golden brown, 2 to 3 minutes per side. Pour sauce over chicken in the skillet and toss to coat. Sprinkle with toasted sesame seeds.

By Diana71

Fresh Vegetable Stir-Fry with Peppery Orange Beef
Dinner Asian

Fresh Vegetable Stir-Fry with Peppery Orange Beef

4.2

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  2. 2 Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the beef with salt and 2 teaspoons red pepper flakes. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce.
  3. 3 Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings.
  4. 4 Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the beef to coat.
  5. 5 Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice. Top with chow mein noodles, and sprinkle with mustard powder.

By BRITTANYDEAR

Grammy Faith's Mustard Sauce

Grammy Faith's Mustard Sauce

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In the top half of a double boiler or a medium metal bowl, stir together the mustard powder, white sugar and flour until blended. Gradually stir in the cream so that no lumps form. Place over a pot of simmering water. Cook, stirring occasionally, until thickened, about 15 minutes.
  2. 2 Measure vinegar into a cup, and drop the egg yolk in it. Whisk together with a fork, then quickly stir into the mustard mixture until well blended. Let stand over simmering water until ready to serve. This sauce can also be reheated over simmering water if there is any left over.

By LIBIS