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Only the Best Mustard Powder Recipes

  • Baked Italian Meatballs
    These are really tasty and I love that they are baked in the oven rather than pan-fried. I found this recipe in Cooking light originally and have made them several times with great success. They freeze well after cooking - I just thaw them and add them to simmering sauce for a great spaghetti dinner on busy nights.
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  • Barbecue Ribs
    "This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce."
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  • Bill's Blue Cheese Dressing
    "This is the BEST I have ever tasted, but not for the fat conscious."
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  • Brisket with BBQ Sauce
    "After growing up in West Texas for 30 years where barbecue is the best, I found this recipe which is so tender and absolutely delicious. Leftovers, if you have any, make really great sandwiches. You can increase the liquid smoke to 4 tablespoons for really smoky flavor."
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  • Brown Sugar and Bourbon Ribs
    Be sure to remove (or score) the membrane on the underside of the ribs so that the seasonings can penetrate and fully flavor the meat. Even...
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  • Deviled Fried Chicken
    Deviled is a southern term for a dish that is highly seasoned. To make life easier, have the butcher cut up the chicken, and use a small chicken...
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  • Grilled Baby Back Pork Ribs with Mustard-Bourbon Sauce
    Sometimes baby back ribs are sold in sections of four to six ribs rather than as whole racks; those will also work here. Begin preparing the ribs...
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  • Hawaiian Chicken Kabobs
    The marinade is the key to these great kabobs. They only need 1 hour in the refrigerator to marinate.
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  • Karyn's Cream of Crab Soup
    "This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!"
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  • Kittencal's Beef or Pork Marinade and Tenderizer
    Who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! IMPORTANT - PLEASE DON'T FORGET TO LEAVE YOUR MEAT OUT ON THE COUNTER AND BRING TO ALMOST ROOM TEMPERATURE BEFORE COOKING, THIS WILL RELAX THE MEAT FIBERS AND CREATE A JUICIER AND MORE TENDER STEAK OR CUT OF BEEF ----------------- DO NOT substitute the honey for anything else except for maple syrup, using honey will produce the best marinade!
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  • Louisiana Deviled Crab Cakes
    These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, and celery. Serve them with a helping of...
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  • Mom's Baked Beans II
    "I'm not sure how it started but we have to have this dish at EVERY holiday meal, or there's mutiny!"
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  • Seared Salmon with Thai Vegetables
    "I have just returned from London, where I stayed at the beautiful Lanesborough hotel across from Hyde Park," writes Marjorie Wordingham of...
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  • Spinach Salad with Apples, Avocado, and Bacon
    "My wife loves spinach salad, so one night I developed this recipe just for her," writes Jeff Edmunds of Yankton, South Dakota. "The crunchy...
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