dry mustard

Get a standing ovation at dinnertime tonight with our Maryland Crab Cakes! Make these delicious restaurant-style Maryland Crab Cakes in just 25 minutes!

Maryland Crab Cakes

(6 oz. each) crabmeat, well drained, flaked

KRAFT Real Mayo Mayonnaise

buttery crackers, crushed (about 1/2 cup)

Tbsp. GREY POUPON Dijon Mustard

lemon juice

LEA & PERRINS Worcestershire Sauce

parsley

butter

Mix all ingredients except butter until well blended.

Cook patties in melted butter in large nonstick skillet 4 to 5 minutes on each side or until golden brown on both sides.

Loaded Broccoli Cheese and Bacon Soup

chicken broth

celery,

onion

broccoli crowns, diced small (about 2 heads of broccoli)

bacon, chopped

flour

milk

cheddar cheese (about 16 ounces)

salt

pepper

mustard

In a large saucepan, combine the chicken broth,...

In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.

Add the chopped broccoli. Cover and simmer for...

Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn't "soupy" enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.

In a separate medium saucepan, saute the bacon...

In a separate medium saucepan, saute the bacon until golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and wipe out the saucepan.

Melt the butter (in the same saucepan you...

Melt the butter (in the same saucepan you cooked the bacon in) over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.

Stir in the cheddar cheese one handful at...

Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.

Slowly stir the cheese sauce into the hot...

Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Stir in the reserved bacon and add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.

Inspired by the smoke, spice and sweetness that characterize classic dry barbecue rubs, this super easy salmon recipe skips the grill, making for easy cleanup and a dinner that’s doable any night of the week. While a fragrant rub like this one might overpower a milder fish, salmon stands up to strong flavors beautifully. This dish works well with summer picnic sides like coleslaw and potato salad, but it is equally good with roasted potatoes and a simple green salad. The rub is only mildly spicy as written, so add a pinch of cayenne if you’d like a little more kick.

Smoky and Spicy Roasted Salmon

(6-ounce) skinless salmon fillets

brown sugar

kosher salt,

dry mustard powder

smoked paprika

chili powder

black pepper

garlic powder

olive oil

Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.

In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.

Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.

Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.

Sweet and Sour Meatballs

brown sugar (depending on how sweet you want the sauce)

apple cider vinegar

yellow mustard

barbecue sauce (my favorite homemade version here)

Worcestershire sauce

rice

lean ground meat (see note)

quick oats or old-fashioned oats that have been lightly pulsed in a blender

eggs, slightly beaten

Preheat the oven to 350 degrees F.

For the meatballs, combine all of the ingredients...

For the meatballs, combine all of the ingredients and mix well. Form into about 12 meatballs (right around 2-inches each). Place in a lightly greased 9X13-inch pan.

For the sauce, whisk together the ingredients until...

For the sauce, whisk together the ingredients until well-combined.

Pour the sauce over the meatballs and bake...

Pour the sauce over the meatballs and bake for 30 minutes or until the meatballs are cooked through and the sauce is slightly thickened.

Serve over hot, cooked rice, if desired.

https://mediavine-res.cloudinary.com/video/upload/bugr9eb6zpjnnpvuigu6.mp4

Arm yourself with the ultimate condiment at all times by learning how to make perfect mayonnaise at home.

Classic Mayonnaise Recipe

white wine vinegar

vegetable oil

sugar

In a heavy medium bowl, whisk the egg yolks with the salt and dry mustard until smooth. Slowly whisk in the lemon juice and vinegar until a thick paste forms.

Slowly stream in the oil while whisking constantly until a thick mayonnaise forms. Season with the sugar.

Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Classic Macaroni and Cheese

white or wheat hearty sandwich bread (torn into rough pieces)

elbow macaroni

table salt

all-purpose flour

cayenne pepper (optional)

milk (lowfat,

Monterey Jack cheese (shredded (2 cups))

sharp cheddar cheese (shredded (2 cups))

For the bread crumbs, pulse bread and butter in food processor until crumbs and butter are well combined and crumbs are fine. Set aside.

For the pasta and cheese, bring 4 quarts water to boil in a large pot or Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender, about 1 minute past the al dente stage. Drain pasta and set aside in colander.

Adjust a rack in the oven to middle or lower-middle position and preheat the broiler.

In now-empty Dutch oven or pot, heat butter over medium heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.

Off heat, whisk in cheeses, a handful at a time, and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Watch carefully so the crumbs don't burn! Cool about 5 minutes. Serve.

Looking for the perfect baked beans recipe? This side dish&nbsp;is quick and easy to prepare, but tasty enough to serve at any occasion.This recipe is from the&nbsp;"Dear Abby Cook Booklet"&nbsp;and&nbsp;was originally published in the Hartford Courant.

Wow your friends with this easy, tasty side dish 

garlic

kidney beans, drained

lima

(16 ounce) can baked beans

ketchup

vinegar

salt and pepper,

Step 2: In large skillet, saute 1/2 cup minced onion and 2 cloves of garlic in 1/3 cup butter until tender, about 5 minutes.

Step 3: In a 2-quart casserole dish, combine 3 (15-ounce) cans drained kidney beans, 1 (17-ounce) can drained green lima beans and 1 (16 ounce) can baked beans. Add the sauteed onions and garlic.

Step 4: In small bowl, combine 1/4 cup ketchup, 1 tablespoon vinegar, 1 teaspoon brown sugar and 1 teaspoon dry mustard. Add to beans, mixing well. Add salt and pepper to taste.

Step 5: Bake, covered, for 25 minutes. Uncover and bake 5 minutes longer to lightly brown.

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