687 custard recipes

Honey mustard bread for the bread machine with whole wheat flour, chicken broth, and chives. A savory-sweet loaf built for sandwiches.

Homemade onion-mustard sandwich rolls with dry mustard, black pepper, and rehydrated onion flakes baked into the dough and sprinkled on top with poppy seeds. Makes 18 buns.

Oven-fried mustard chicken coated in Dijon, garlic, and rosemary, then crusted with crushed bran flakes and Parmesan. Crispy outside, juicy inside, no deep frying needed.

Southern mustard greens slow-simmered with smoked ham hocks, cabbage, and potatoes in a peppery pot likker. A one-pot soul food classic cooked low and slow.

Roasted red pepper mustard blends fire-charred bell peppers with mustard seeds, sherry, red wine, and honey. A complex artisan condiment for sandwiches, charcuterie boards, and grilled meats.

Spicy hot dog mustard made with Dijon, yellow mustard, and honey. Three ingredients, no cooking, and sharper than anything from a squeeze bottle.

Tender smoked turkey breast baked low and slow, then glazed with a sweet-tangy homemade apricot mustard made from preserves, cider vinegar and coarse whole-grain mustard. Feeds a crowd.

A honey mustard sauce for dipping homemade chicken fingers or chicken nuggets.

Homemade beer mustard made with dry mustard, brown sugar, turmeric, and flat beer. No cooking required. Bold, tangy, and ready after a quick chill.

Wine-poached salmon steaks topped with tangy Dijon-dill yogurt sauce create an elegant 25-minute dinner that's light, flavorful, and perfect for date nights or easy weeknight meals.

Broiled pork chops with Dijon mustard, lemon juice, and a golden bread crumb crust. Five ingredients and done in under 15 minutes.

Homemade mustard cooked with dry mustard, white wine, vinegar, and egg yolks. One base recipe, four variations: lime, tarragon, spicy, and tomato. Keeps a month in the fridge.

Old-fashioned mustard pickles with cauliflower florets and whole onions in a tangy turmeric-mustard dressing. A classic canning recipe for your pantry shelf.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Tuna pita pockets stuffed with creamy yogurt-mustard tuna salad, fresh dill, crisp celery, lettuce, and tomato. A light, mayo-free lunch ready in 10 minutes.

This recipe can be made with the regular and rapid bake cycles.