Mustard Recipes - Homemade Mustard Recipes

Reduce the fat content of fettuccine alfredo by using 1-percent fat milk, nonfat sour cream, and nonfat Parmesan cheese topping. Even non-dieters will enjoy this pasta dish.

Dill, Dijon mustard, and garlic bring these mashed potato cakes to life. Serve for breakfast or as a side dish. The patties may be made 1 day in advance before frying.

Don't turn up your nose at the thought of anchovies! You'll never know they are in there. Anchovies give flavor without a heavy fishy taste in this dip. Serve with raw vegetables, toast rounds, and/or crackers.

This salad dressing comes from a famous California chef and restaurant, so it has to be good. The anchovies lend a unique salty flavor that is not fishy.

Anchovy sauce is great for salads or eggs and may be refrigerated for several weeks. The sauce goes together in a flash using a blender or food processor.

Save time by using canned beans. Once you try baked beans this way, you'll toss out your old recipe. This is guaranteed to become a family favorite. It is easily made ahead and reheated. You may also double the recipe, but increase the baking time.

Apple cider, Dijon mustard, allspice, and bourbon make a fabuous glaze and pan gravy for smoked ham.

Make low-fat baked beans sparkle with the addition of mustard, apple butter, and raisins. This is incredibly fast and easy to make. Instructions are also given to make in the microwave.

Apricot preserves, curry powder, rice wine vinegar, and Dijon mustard make a fabulous sauce for broiled prawns. Jumbo shrimp are often referred to as prawns in the US, however, this recipe will work for any shrimp-like creature, no matter the term. This is incredibly fast and easy to make. The biggest time investment is waiting for the broiler to heat up.

Artichokes and pork chops are baked with onions and garlic and served with a mustard and cream gravy made from the pan drippings.

Whip up a fast dressing of yogurt, Dijon mustard, shallots, and wine vinegar to top fresh-cooked artichokes. This is quite easy to make, yet oh so tasty.

Crisp-tender asparagus is topped with a mustard vinaigrette, sieved hard-boiled eggs, and chives for an elegant yet easy side dish or salad.

For quick and tasty party chicken wings, marinate and then bake in the oven. Marinate as little as 1 hour or as long as overnight. Recipe is easily doubled for larger crowds.

Baloney (bologna to the adults!) and cheese sandwiches never tasted so good as with this spread. It may also be used as an appetizer topper or even a dip. The sharp Cheddar and spicy mustard give it a grown-up taste. Use your favorite type of bologna, but the cheap stuff works just as well.

You don't need a grill to make spareribs. These spareribs are oven-baked with a tangy balsamic lime barbecue sauce.

Balsamic vinegar is the base for this classic and flavorful oil and vinegar salad dressing. Forget about the store-bought version. You can whisk this together in a matter of minutes, and it is far better.

The oxtails are slowly braised in a homemade barbecue sauce, then combined with red chili beans for a hearty cowboy chili.

This sparerib recipe is all done inside without the need for a grill or smoker. The barbecue glaze gets a blast of flavor from molasses and mustard.

Homemade mayonnaise is fast and easy to make in a blender or food processor. Flavored variations are also included.

Ground beef and sausage meatballs are dipped into a beer batter and fried in a fondue pot. The meatballs are served with mustard and horseradish sauces. Make the sauces at least 1 hour in advance and refrigerate.

The natural sweetness of acorn squash melds beautifully with spiced ground beef, vegetables, and corn. Serve with a salad and biscuits for a full meal.

Easy enough to make for a family dinner, yet elegant enough to serve to the most prestigious guests. The mushrooms and port wine make an incredibly rich and flavorful sauce for the tenderloin roast.

These best ever crabcakes are well-seasoned, yet the sweet flavor of the crab still shines through. May be served as an appetizer or main course entree.

Far from the bland deviled eggs you find at some parties and family gatherings, these deviled eggs are full of flavor and texture. Do take a few extra minutes to add a little garnish so they look as impressive as they taste. Great for low-carb diets.

Blue potatoes, bell peppers, and sweet onions form the base for a delicious honey mustard potato salad. If you cannot find blue potatoes, you may substitute red or gold potatoes with equal success. This potato salad is even more pretty and nutritious if you do not peel the potatoes. Serve warm or cold.

This is an unusual mayonnaise flavored with blueberry vinegar. Great in coleslaw and on burgers.

The ham is partially cooked, then spread with the glaze and basted with the bourbon and pan juices.

Bourbon gives a rich, sweet flavor to baked beans made with three different types of beans, bacon, onions, bell peppers, tomatoes, molasses, mustard, and brown sugar.

This is an unusual preparation that is sure to please. Oxtails are slowly braised until tender, then coated in mustard and breadcrumbs before being broiled until the coating is browned and crisped. It's served with a reduced pan gravy.

Flavorful beef oxtails are braised in wine and chicken stock with mushrooms, leeks, garlic, and herbs. Plan ahead for this one so you can de-fat the dish before serving with noodles or mashed potatoes.

Cola in the sauce helps tenderize brisket. Make the brisket the day before and reheat for best flavor.

Mustard, honey, and Drambuie give zesty flavor to chicken or lamb brochettes which are flamed when served. Drambuie is a Scotch-based liqueur that is flavored with honey and herbs. This is an impressive presentation for intimate dinner parties.

Classic caesar salad uses romaine, anchovies, Dijon mustard, lemon juice, red wine vinegar, Worcestershire sauce, egg, and Parmesan cheese.

Classic caesar salad uses romaine, arugula, anchovies, egg and Parmesan cheese. The original Caesar salad was created by Caesar Cardini in Tijuana, Mexico and became popular with the Hollywood motion picture crowd.

Raspberry vinegar, maple syrup, Dijon mustard, and tarragon make up this dressing from a popular Florida restaurant. Serve with Martha's Vineyard Salad or your favorite greens. Make the dressing at least 3 hours in advance and refrigerate to meld flavors. May be may up to 1 week in advance.

This rye yeast bread is stuffed with Swiss Emmenthaler cheese and grainy mustard.

Ground chicken can be pretty bland, but not in this recipe. Fresh pork sausage, Parmesan cheese, anchovies (you won't taste them at all!), and Dijon mustard really kick up the flavor. The tangy caper sauce is the perfect complement. Although this recipe is great as an entree, I get the most compliments when I serve them as a party appetizer.

Use frozen puff pastry to make these quick but impressive appetizers.

Chicken, leeks, apples, onions, and lemon make a deliciously lean and moist sausage. The instructions may look daunting, but this sausage is not difficult to make. If you cannot easily find sausage casings, try rolling the mixture in plastic wrap to poach. The mixture is also excellent for meatballs poached in broth.

Classic Caesar salad gets a protein boost from chicken strips. Hearty enough for a main meal. Do not skip the anchovy paste. It is a prime ingredient in Caesar salad dressing.

A traditionally favorite appetizer, these deviled eggs get a boost of flavor from chicken, capers, and mustard.

Grand Marnier, apricot jam, balsamic vinegar, and Dijon mustard give a tangy sweet and sour flavor to this marinated recipe using chicken breasts. If you are avoiding alcohol or cannot find the liqueur, you may substitute orange juice for the Grand Marnier®. It is important that you do not overcook the chicken or it will become dry. Plan ahead for marination time.

The ingredient list looks long, but this soup is pretty easy to make. Herbs and spices transform boring ground chicken to bites of delight, bursting with flavor. Kids love the little meatballs. It tastes even better the next day so feel free to make it ahead.

Non-fat sour cream and skim milk mozzarella give zing to this Weight Watcher's recipe for basic chicken and rice baked as a casserole. You may use brown rice or traditional white rice. Smoked turkey may be substituted for the chicken.

Creole-seasoned shrimp is dipped in beer batter and rolled in coconut, then deep-fried. You can use a commercial Creole seasoning mix, if you wish, or make your own. This recipe works well as an appetizer or entree.

The secret to this low-fat, low-calorie coleslaw is the dressing made with yogurt and buttermilk to cut the mayonnaise. The carrots add color and sweetness to the cabbage. For even more color, use half red cabbage along with the green.

Colorful frittata is loaded with vegetables, ham, and Cheddar cheese. Great for breakfast, lunch, or dinner.

This is a hearty meal in one pot with corned beef, cabbage, potatoes, and carrots in a savory broth. Feeds a dozen hungry guests or plan on leftovers.

Cooked fresh asparagus is paired with succulent crab for a simple salad topped with a mustard caper dressing. Simple, easy, and elegant.

Crab and mango are dressed with a balsamic mango vinaigrette and drizzled with a tarragon mustard sauce. Serve on a bed of your favorite mixed greens.

Flaky homemade pastry tarts are filled with a savory crab mixture flavored with mustard and dill. If you have one, use your food processor to cut the butter and flour for the pastry dough. Plan ahead to refrigerate the pastry dough for 30 minutes. If you are pressed for time, you may use frozen puff pastry tart shells.

Crab in a rich cream sauce is loaded into avocado halves and then baked for a simple but elegant dish.

There is something truly magical about this sweet, tangy, and spicy sauce that is especially good on pork and poultry. Try it as a spread over room temperature cream cheese for a delightfully different appetizer. If you prefer a smoother sauce, simply whir in a blender to the desired consistency before chilling.

Cranberry juice, honey, and mustard make a delicious glaze for smoked ham.

Whip up these lamb chops in the microwave. The dish can be partially cooked in advance and frozen for a quick meal later. Fast and easy.

Use this quick and easy creamy mustard sauce on fish, pork, ham, poultry, or vegetables. This sauce goes great with Lemon Turkey Cutlets Recipe.

Let the crockpot do the work for you. This version of corned beef and cabbage uses apple juice, orange, mustard, and cloves. It is not as salty as the traditional method and has a touch of sweetness from the fruits. Thus, it may appeal more to those who do not care for the traditional version.

This pork roast is actually roasted on your car engine during a long trip, but you may also roast it in a traditional oven. The Dijon mustard, wine, and rosemary add flavor and help tenderize as well.

Fried crabcake patties are loaded with crab and topped with a delicious and easy deviled mayonnaise.

Dijon mustard, soy sauce, chile paste and Szechuan peppercorns put spicy heat into deviled eggs with an Asian flair.

Creamy potato soup with dill recipe makes 24 servings, enough to feed a crowd. Carrots, celery, and onions give added flavor and texture to the chunky chowder.

Decadent two-layer sandwich is loaded with turkey, ham, Swiss cheese, bacon, and olives.

Oven-baked spareribs are glazed with a sauce made with bourbon, soy sauce, brown sugar, Dijon mustard, and ketchup.

Start with leftover cooked chicken or pick up a pre-cooked rotisserie chicken from the market and add mushrooms, sweet onions, cream cheese, and herbs. Frozen puff pastry wraps it all up for an eye-pleasing and tasty presentation.

Use this flavorful egg salad as a topper for greens, in a sandwich, or modify for deviled eggs.

Homemade mayonnaise is very easy to make and this version is hot and spicy. If you are concerned about using the raw egg, purchase irradiated eggs available in most markets.

The homemade barbecue glazing sauce is not too spicy. These are oven-baked spareribs, but you can finish on the grill if you want a charcoal flavor.

Tender filet mignon steaks are served with a tantalizing garlic mustard pan sauce enriched with shallots, wine, and cream. Have everything ready to do and you can have this on the table in about 20 minutes.

The creamy sauce is not only intensely flavorful, it's also quick and easy to make. This rich and elegant entree can be prepared in less than 30 minutes.

Classic aioli, garlic mayonnaise, is spiced up with achiote paste, Dijon mustard, and fresh basil. This is fast and easy to make in a blender or food processor. Serve as dipping sauces for beef.

Rich and creamy onion soup is hearty enough for a full meal. It is traditionally served with a cap of Gruyere cheese. This version is served over Parmesan toasts, with additional Parmesan on top, and then browned under the broiler. The soup may be made in advance. Make the toasts right before serving.

This pretty green mayonnaise is packed with the flavor of garlic and basil. If the raw egg concerns you, use irradiated eggs which are available in most markets. Use as a condiment with meats, grilled chicken, vegetables, sandwiches, and salads.

Boneless pork loin roast is studded with garlic and then marinated in a fresh garlic, ginger, onion, and honey mixture. The result is a wonderful gentle flavoring of garlic and ginger. If you like a stronger flavor, feel free to increase those two main marinade ingredients. Recipe is easily doubled.

Chicken marinated and cooked in orange marmalade and ginger makes a great salad. Plan ahead to marinate the chicken overnight.

Bread, Cheddar cheese, egg, leeks, marjoram, and mustard make up these vegetarian sausages. They are coated in bread crumbs, then fried. The cooked sausages may be frozen and reheated in the oven.

Fresh homemade curry powder, garlic, lemon, and Dijon mustard enhance this glazed Cornish game hens recipe. Cornish game hens usually found frozen. It is important to let them thaw slowly overnight in the refrigerator.

Sure to please your guests, this baked appetizer combines ham and fresh ground pork sausage with vegetables, mustard, spices, and a splash of whiskey. These are so good, you will probably need to make a double batch for your party.

Grated raw beets are the basis of this salad topped with a dressing of lemon juice, Dijon mustard, tarragon, and olive oil.

Corned beef, Swiss cheese, and sauerkraut are layered and baked right into a giant round of bread. Great for parties, served warm or at room temperature. It may be made in advance and frozen for later use.

This is a great way to use up leftover ham. Ham patties top buttered acorn squash all in one skillet. Kids love this dish. If acorn squash is not in season, try substituting sweet potatoes.

Sweet potatoes are seasoned with nutmeg and orange peel then layered with ham and mustard. Baked and topped with sesame seeds, this dish is sure to please family or guests.

Ham and Swiss go together like PB&J, and works particularly well in this spread for rye crackers. Or spread it on toast and broil for a hot appetizer. Best of all, it can be made up to 2 days in advance.

Canned ham becomes special with a glaze of apple or guava jelly, mustard, pineapple juice, and wine, then topped with a cherry and raisin sauce. Try this method with pork tenderloin or even chicken.

The ham and cheese are baked into this bread roll. Just bake and slice. No assembly required.

Steak Diane is a gourmet treat at the finest restaurants, but it can be quite expensive. Here is a version using ground beef patties with a similar rich mushroom wine sauce. If you cannot use wine, you may substitute strong beef broth.

Herbs, spices, garlic, shallots, and mustard make these rock Cornish game hens special.

Whip up this tasty sauce in a matter of minutes in your blender. Great on hot or cold roasted beef fillet.

Oxtails are slow-cooked with vegetables, herbs, and wine to release their natural gelatin then molded into a terrine served with an herbed cream sauce.

You'll be amazed at the bright flavor of homemade mayonnaise. It's really very simple and fast to make with a blender or processor. Variations are given for flavored mayonnaises as well.

Boneless pork loin chops are accented with a delicious honey mustard pan gravy. Fast and easy to make. Some boneless pork loin chops can be a bit tough to the bite. Simply place between sheets of plastic wrap and lightly pound with the flat side of a meat mallet to tenderize. Re-shape and proceed with the recipe. And remember, there is no need to over-cook pork these days.

Lightly spiced hot crab fondue is flavored with garlic, shallots, wine, cream cheese, Cheddar, dill, and Worcestershire sauce. Serve hot with breadsticks, French bread cubes, and/or cocktail crackers. This fondue is filling enough to make a meal.

Mackerel is an oily fish that is perfect for smoking because it will not dry out as much as leaner white fish. Here it is seasoned with sugar, Dijon mustard, pepper, and lemon juice. Instructions are given for both a charcoal grill and gas grill. Other dark-fleshed, oily fish may be substituted for the mackerel. Plan ahead for marination time.

Imitation crab (also known as surimi) is made from fish so it is a good choice for those who cannot eat shellfish. Serve imitation crab salad as a salad topper, sandwich spread, chunky dip, or appetizer cracker topper.

Jicama, sunchokes, red kidney beans, watercress, mustard greens, onion, and sweet bell peppers make a fabulous salad with homemade honey mustard dressing. In some aread, sunchokes are sold as Jerusalem artichokes. Allow 1 hour of marination time before serving.

Making baked beans from scratch is not difficult, but it will take some time. Be sure to plan ahead as you'll need to soak the dried beans overnight.

Kielbasa sausage is flavored with honey mustard, Worcestershire sauce, and Cheddar cheese, all wrapped in crescent roll pastry. They are sliced into rounds for the perfect appetizer. They are quite easy to make and great for hearty appetites for Superbowl or any occasion. These tasty sausage puffs will fly off the plate.

Lamb chops are crusted with Dijon mustard and hazelnuts and served in a brandy cream sauce flavored with fresh rosemary. This is a signature dish at Chez Shea at Seattle's Pike Place.

Mahi Mahi is seared on the stove-top and finished in the broiler. It is flavored with a light lemon dill sauce. This recipe is simple and fast.

To many folks, cilantro tastes like soap. Personally, I adore it. Even those who do not like cilantro will enjoy this slightly sweet lime cilantro vinaigrette. It goes together quickly in a blender. If you do not have white wine vinegar, substitute plain white vinegar.

A lobster salad of feta, cream cheese, mustard, tarragon, and wine makes the tasty filling for baked wontons. This makes a great appetizer, but unless you double or triple the recipe for parties, be prepared for some disappointed guests.

These little oven-baked spareribs make a perfect appetizer for any party or buffet. The atypical sauce is sweet and tangy with the flavors of maple syrup, Dijon mustard, molasses, and brown sugar. You may also use full-sized spareribs or beef short ribs with equal success.

Tasty glaze made of maple syrup, mustard, and balsamic vinegar is a beautiful finish on baked or grilled poultry.

Dijon mustard, sage, and maple syrup make a tasty sauce for pork tenderloin. Whip up this tasty dish in less than 30 minutes.

Plan on making a double batch for any party or occasion, especially Super Bowl. Even guys ask for the recipe. Marinated ham and Swiss cheese buns make a killer appetizer, and better yet, you can make them a couple of days in advance before baking. Feel free to experiment using your favorite deli meats and cheeses in any combination. They all work well with this marinade.

These cheesy fried potato pancakes are a good way to use leftover mashed potatoes. The Swiss cheese and mustard give a delightful tang to the potato cakes.

It's not mashed potatoes per se, but it's not a traditional potato salad either. Like German potato salad, this mashed potato salad is served warm or at room temperature. Waxy potatoes such as Red Rose and Yukon Gold are best for potato salad recipes because they hold their shape and do not disintegrate as easily as Idahos and russets.

Dijon mustard and mustard seeds give pizzazz to mashed potatoes. Toasting the mustard seeds brings out the flavor, so do not overlook this step.

This interesting meatloaf recipe combines an herbed ground beef mixture with a chicken or turkey mix, which is then wrapped in puff pastry and baked.

If you cannot afford expensive goose liver foie gras pate, try this version using chicken livers.

The Monte Cristo is a sandwich filled with turkey, ham, and Swiss cheese that is coated and deep-fried. Some restaurants serve it with a dusting of powdered sugar. It is not for the faint of heart, but it is indeed decadently delicious.

Spareribs are pre-cooked and finished on the grill with a Dijon mustard and honey sauce.

Fennel, horseradish, and mustard lend interesting flavors to red potato salad tossed in a creamy vinaigrette. Plan on 1 hour refrigeration time.

Don't buy that mushy potato salad from the grocery store deli. It's easy to make your own. Waxy potatoes (such as Rose Red or Yukon Gold) make the best potato salad because the cooked potatoes hold together better than Idahos or russets. Mustard potato salad is the perfect side dish for picnics, potlucks, barbecues, or just a simple family dinner.

This pot roast is a restaurant favorite. It uses beer, molasses, mustard, and herbs in the gravy, along with turnips and rutabagas.

Chicken breasts are browned, then baked with an orange amaretto sauce for an elegant, yet easy main dish. Serve with a salad and rice side dish for a complete meal.

The flavor of rosemary pairs beautifully with orange juice in this easy vinaigrette salad dressing. Recipe may be easily doubled.

Orange juice, honey, Dijon mustard, and soy sauce come together in a simple, yet flavorful sauce for stir-fried shrimp and vegetables.

The spicy sauce gets an Asian influence from peanut butter. These fast and easy baked wings will be a hit at any party or celebration.

An Eastern favorite, this meatloaf gets flavor from brown sugar, mustard, vinegar, and tomato sauce.

This method insures a flavorful and tender pork loin roast with a spicy sweet finish. It is quite easy and requires little attention. If you do not care for spicy foods at all, use orange marmalade, apple or apricot jelly and omit the chile pepper. Plan ahead so the roast is at room temperature before you begin.

Pickled shrimp is an unusual appetizer that is sure to please, and it is amazingly easy to make. As an added advantage, this dish may be made ahead. You may also use it as a salad topper.

The Dijon mustard cream sauce on these pork chops is surprisingly light due to fat-free half-and-half or evaporated milk. This is a delicious low-calorie entree, fast and easy to make.

Lambrusco wine, yellow mustard, and sour cream give amazing dimension to this mushroom sauce for pork. If you don't use wine, substitute beef or chicken broth but it will lack a bit of depth. Serve over noodles or as a main entree. It's easy and fast.

Boneless pork loin steaks are cooked stove-top in a skillet and served with a fast, rich, and delicious pomegranate pan gravy. They take less than 30 minutes to cook. I like a spicy hot honey mustard, but you may use regular honey mustard. Recipe is easily doubled, but you will most likely need to sear the pork loin steaks in batches.

Pretzel Chicken Recipe. Pretzels make a much more flavorful coating for chicken breasts than traditional bread crumbs. A tangy mixture of mayonnaise, honey, and mustard provides even more flavor.

Classic barbecue sauce ingredients include ketchup, mustard, Worcestershire sauce, and wine vinegar, along with an extra boost of white wine. Use as a barbecue sauce or a marinade. This recipe makes 8 quarts, which may be refrigerated in canning jars. You might also want to try it in margaritas.

Rock cornish game hens make great single servings. These recipes help you fix quick and tasty cornish hens. You may also use these ideas for roast chicken by increasing the cooking time accordingly. Use a thermometer to check for doneness.

Although there is some marination time required, this delicious chicken cooks in only 12 minutes. The raspberry flavor comes from jam, and you can cut the sugar by using reduced-sugar or sugar-free versions with equal success. Feel free to experiment with other fruit jams. If you do not have a pressure cooker, you can bake it in a conventional oven.

Roasting the garlic mellows it into a mild nutty flavor. This is a popular dip for parties.

Beets add the Russian flair to this otherwise traditional potato salad with the addition of carrots and mustard. Make it the day before to let flavors blend, but add the carrots and peas just before serving.

Salisbury steak is actually ground beef patties smothered in rich gravy. The entree goes together quickly, all prepared on the stove-top.

Salmon is baked in a vinaigrette of balsamic vinegar, orange juice, Dijon mustard, and herbs. This is incredibly easy and fast to make. It is also low calorie and low carb.

Cooked beets help this delicious and tangy relish go together quickly. You can cook up your own beets, or used drained canned beets. Adjust the amount of horseradish up or down to reach your personal level of heat.

Put this hearty casserole together in about 15 minutes, then put it in the oven and forget about it for about an hour. Feel free to substitute gold potatoes. Easy and filling.

Hard-boiled eggs are wrapped in sausage, breaded, and deep-fried. Served warm or at room temperature, these are great for breakfast or quartered as an appetizer.

This technique and the accompanying sauces also would work well with turkey cutlets, boneless pork chops, or sliced pork loin.

These ribs cook up quickly with leeks, tomatoes, potatoes, carrots, and herbs in the pressure cooker. The natural gravy is enriched with sour cream.

Potato salad is cut down to the bare minimum of calories and fat, yet still tastes delicious. The key is in using low-fat yogurt and mayonnaise, along with flavor boosters of rice vinegar, mustard, chives, and tarragon.

Grill spareribs outdoors or bake in the oven. Do not miss the recipe variations for sweet grilled ribs with orange marmalade and Chinese grilled ribs with honey and hoisin sauce also included.

These smoked turkey rolls make you smile with delight when you bite into them. The layers of flavor will have your guests bombarding you with questions as to what is in there. They are smoky, slightly spicy and sweet, with a savory tang from the capers and Worcestershire sauce, combined with the mellow richness of cream cheese. This ultimate finger food is gone in 60 seconds!

Toss this spicy sweet steak on the grill for a taste treat. Plan ahead to marinate overnight. The reserved marinade is cooked into a glaze.

Dijon mustard, cayenne pepper, Tabasco, and raspberry jelly give sweet heat to these spicy cornish game hens. You may reduce some of the hot ingredients, if you must, but do keep some. The secret to the success of this recipe is the play between the sweet and heat.

Take the lowly roast beef sandwich to a new level with brie cheese and crispy fried onions. Grill it with a garlic herb compound butter and you reach even greater gastronomic heights. This is good enough for dinner, and you can scale it up or down, depending on the number of guests.

The marinade for these low-fat chicken kebabs contains garlic, honey, ketchup, Worcestershire sauce, and mustard. They may be grilled or broiled.

Tomatoes, sweet onions, and cucumbers shine in a balsamic vinaigrette for a cool and refreshing salad. You may serve this over greens if you wish, but it's delicious just as is. Plan ahead for the vegetables to marinate a couple of hours before serving.

Dijon mustard enhances the Marsala wine sauce for these baked chicken thighs. Tarragon gives a hint of licorice flavor.

Homemade mayonnaise has a delightful fresh flavor of anise from the tarragon. Both hand-whisk and food processor methods are include. Tarragon mayonnaise may be made up to 3 days in advance.

Plan ahead to marinate your tri-tip roast at least two hours before grilling time. The marinade contains tequila, sesame oil, mustard, balsamic vinegar, and garlic for optimum flavor.

A variety of peppercorns, herbs, and mustard are stuffed into beef tenderloin for a flavorful roast. It may sound like a lot of pepper, but don't shy away from this delicious dish.

These cool sandwiches not only look fun, the kids will enjoy eating them. They are loaded with a delicious tuna salad mix made with water chestnuts, and topped with cream cheese and olives. It is a special dish for Halloween that the kids will love year-round.

The pie crust is made of brown rice and spinach. The filling includes turkey, mushrooms, artichokes, cheese, and spices. It's a meal in a pie. Feel free to substitute chicken for the turkey.

Mustard and heavy cream flavor the gravy for easy turkey cutlets. Although there are minimal simple ingredients used, the flavor of the gravy will make a believer out of you. It is fast, too! Try this with chicken cutlets.

The traditional Cuban sandwich is a favorite, but this upscaled version will knock your socks off! It uses artisan bread (from the bakery is fine), rosemary sun-dried tomato ham, and brie cheese. Fancy and tasty enough for dinner.

Bacon adds flavor and moisture to ground venison or elk meat cooked in an easy gravy. The meat in its gravy is served open-face with easy savory biscuit shortcakes.

Red potatoes and onions form the base of this simple potato salad with a flavorful dressing made with beer and mustard. The potato salad may be served warm or at room temperature.

Watermelon is a sweet offset to the balsamic vinegar and soy sauce in this barbecue sauce favorite. Sauce may be used to marinate chicken, pork, fish or shellfish overnight and also as a basting sauce and side sauce.

Wild turkey strips are marinated in honey, bourbon, mustard, and Worcestershire sauce. They are then coated with seasoned flour before frying. If you do not have access to wild game turkey, domesticated turkey is just fine. You may also wish to try this with whole chicken breast. Wild turkey strips may be served as an appetizer or entree.

A take-off on southern pulled pork, this Yankee recipe lets you choose beef brisket, chuck roast, or pork in a delicious barbecue sauce. Plan ahead to cook the brisket the day before.

Red onions, olives, basil, and lemon accent this unusual potato salad using gold potatoes and artichokes.

Bacon, onion, and Dijon mustard dressing with rosemary make gold potato salad special. Use baby gold potatoes for this application. Salad may be served warm or cold.

Whip up a quick spread for appetizers or sandwiches using canned chicken, cream cheese, and ranch dressing. Feel free to substitute chopped rotisserie chicken or albacore tuna for the canned chicken as a change of pace.