Type what you have

Ingredients

• ✓ mustard powder
• egg
• paprika
• mayonnaise

Instructions

1. 1 Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
2. 2 Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg whites; cool and serve.

By Martin

Ingredients

• ✓ mustard powder
• mayonnaise
• worcestershire sauce
• steak sauce
• half-and-half
• lemon juice
• sriracha sauce
• salt

Instructions

1. 1 Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a bowl until smooth and creamy. Refrigerate for at least 30 minutes before serving.

By lutzflcat

Ingredients

• ✓ mustard powder
• onion
• honey
• brown sugar
• soy sauce
• butter
• garlic
• chicken wing

Instructions

1. 1 Combine onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.
2. 2 Arrange wings in an even layer in a shallow baking dish; pour sauce over wings and toss to coat. Cover dish with plastic wrap and marinate in the refrigerator for 1 hour to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake in the preheated oven until wings no longer pink at the bone and juices run clear, turning occasionally, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By malcriada

Ingredients

• ✓ mustard powder
• brown sugar
• sugar-based curing mixture
• black pepper
• red pepper flake
• garlic powder
• monosodium glutamate
• mace
• ground venison
• liquid smoke
• beef round casing

Instructions

1. 1 Combine brown sugar, curing mixture, black pepper, red pepper flakes, garlic powder, MSG, mace, and mustard; sprinkle over venison in a large mixing tub. Mix spices into venison, then add liquid smoke; mix by hand until well combined, 3 to 5 minutes. Place into a non-reactive glass or plastic container, cover, and refrigerate for 24 hours. Prepare casings according to instructions below (Cook's Note).
2. 2 To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out water, and tie a knot at one end of casing using twine. Fill casing with venison mixture to within 4 inches of open end using a sausage stuffer or large funnel. Tie open end near sausage mixture, so mixture is firm. Tie two sausage ends together to form a circle. Repeat with remaining casings, venison mixture, and twine. Place bologna in a large roasting pan.
3. 3 Preheat the oven to 225 degrees F (110 degrees C).
4. 4 Bake in the preheated oven until bologna reaches an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Cool, then refrigerate until cold.
5. 5 To serve, cut through casing lengthwise; peel off and discard casing. Slice bologna into thin slices. Bologna may be kept tightly wrapped in the freezer; defrost in the refrigerator before serving.

By jdwags

Ingredients

• ✓ mustard powder
• beer
• cheddar cheese
• garlic
• black pepper
• cayenne pepper
• salt
• hot pepper sauce
• worcestershire sauce
• cayenne pepper

Instructions

1. 1 Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
2. 2 Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
3. 3 Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
4. 4 Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed.

By John Mitzewich

Ingredients

• ✓ mustard powder
• dijon mustard
• parmesan cheese
• tarragon
• black pepper
• gin
• sweet vermouth
• maraschino cherry juice
• orange bitters
• maraschino cherry
• grape
• shrimp
• lemon
• goat cheese
• red pepper jelly
• bacon
• potato chip
• jalapeno pepper
• mayonnaise
• worcestershire sauce
• steak sauce
• half-and-half
• lemon juice
• sriracha sauce
• salt
• puff pastry shell
• butter
• bay scallop
• mushroom
• shallot
• half-and-half
• flour
• white wine
• sherry
• lemon juice

Instructions

1. 1 Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.
2. 2 Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.
4. 4 Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
5. 5 Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.
6. 6 Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.
7. 7 Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.
8. 8 Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.
9. 9 Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.

By lutzflcat

Ingredients

• ✓ mustard powder
• egg
• cornstarch
• sugar
• turmeric
• salt
• apple cider vinegar

Instructions

1. 1 Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.

By J. Murphy

Ingredients

• ✓ mustard powder
• cheddar cheese
• flour
• lager beer
• garlic
• worcestershire sauce

Instructions

1. 1 Mix Cheddar cheese and flour together in a bowl.
2. 2 Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.

By danzer19

Ingredients

• ✓ mustard powder
• olive oil
• red wine vinegar
• sour cream
• salt
• white sugar
• parsley
• garlic
• black pepper

Instructions

1. 1 Whisk together oil, vinegar, sour cream, salt, mustard, sugar, parsley, garlic, and pepper. Refrigerate at least 6 hours before serving.

By Inge Wolf

Ingredients

• ✓ mustard powder
• blue cheese
• red onion
• olive oil
• lemon juice
• red wine vinegar
• garlic
• black pepper
• rye bread

Instructions

1. 1 In a glass dish or serving bowl, layer the blue cheese and onion. Mix together the olive oil, lemon juice, vinegar, garlic, mustard powder and pepper. Pour over the blue cheese and onions, and let stand for 1 hour at room temperature to marinate. Serve on cocktail rye slices.

By DOLLI24

Ingredients

• ✓ mustard powder
• lemon
• seafood seasoning
• onion powder
• cayenne pepper
• black-eyed pea
• egg
• mayonnaise
• crab meat
• parmesan cheese
• panko bread crumb
• olive oil

Instructions

1. 1 Whisk lemon zest, mustard powder, seafood seasoning, onion powder, and cayenne pepper together in a bowl. Add black-eyed peas to lemon zest mixture and smash with a fork until mixture is crumbly. Stir egg and mayonnaise into pea mixture; gently fold in crab meat and Parmesan cheese until combined.
2. 2 Form pea mixture into 5-ounce patties. Pour bread crumbs into a shallow bowl and press patties into bread crumbs, coating both sides. Place patties on a plate and refrigerate until chilled, at least 30 minutes.
3. 3 Heat olive oil in a skillet over medium heat; fry patties until golden brown, about 4 minutes per side.

By Fabienne Riesen

Ingredients

• ✓ mustard powder
• cream cheese
• deviled ham spread
• colby cheese
• green olive
• yellow mustard
• black olive
• celery salt
• cayenne pepper
• garlic salt

Instructions

1. 1 In a medium bowl, stir together the cream cheese, deviled ham spread, shredded cheese, green olives, mustard, and black olives. Season with mustard powder, celery salt, cayenne pepper and garlic salt. Mix well, then cover and refrigerate at least 15 minutes before serving.

By Royanna

Ingredients

• ✓ mustard powder
• paprika
• black pepper
• chili powder
• seasoned salt
• cayenne pepper
• onion powder
• garlic powder
• white pepper
• vegetable oil
• peanut oil
• chicken wing

Instructions

1. 1 Make seasoning mix: Combine paprika, black pepper, chili powder, seasoned salt, cayenne pepper, onion powder, garlic powder, white pepper, and mustard powder in a bowl. Mix well.
2. 2 Cook chicken: Heat 2 inches vegetable oil and peanut oil in a deep cast iron pot or heavy pot over medium heat to 300 degrees F (150 degrees C). Dry chicken wings thoroughly with a paper towel.
3. 3 Fry chicken in 2 batches in hot oil, 4 to 5 minutes. Drain on a paper towel-lined plate.
4. 4 Increase oil temperature to 350 degrees F (175 degrees C). Fry chicken in 2 batches in hot oil until skin is crispy and golden brown and meat is no longer pink in the center, 5 to 6 minutes. Drain on a paper towel-lined plate; transfer to a large bowl.
5. 5 Sprinkle seasoning mix over chicken and toss to evenly coat.

By vince's princess

Ingredients

• ✓ mustard powder
• papaya
• tomato
• red onion
• red bell pepper
• basil
• white sugar
• red wine vinegar
• vegetable oil
• green onion
• baguette

Instructions

1. 1 Cut papaya in half and remove seeds. Reserve 2 tablespoons of seeds for the dressing. Peel and dice the papaya, and place in a medium bowl. Add tomatoes, red onion, red pepper and basil, and set aside.
2. 2 In a food processor or blender, combine the papaya seeds, sugar, wine vinegar, oil, mustard and green onions. Process until smooth and thick, and most of the seeds have broken up. Pour over the papaya mixture and stir to coat all of the ingredients. Serve with slices of baguette.

By Lisa Jolley

Ingredients

• ✓ mustard powder
• ✓ mustard powder
• parsley
• salt
• mustard
• brown sugar
• tomato paste
• chili sauce
• ketchup
• onion
• cider vinegar
• applesauce
• apple jelly
• ground turkey
• poultry seasoning
• salt
• parsley
• parmesan cheese
• applesauce
• water chestnut
• onion
• egg
• panko bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Mix bread crumbs, egg, 1/4 cup minced onion, water chestnuts, 1/4 cup applesauce, Parmesan cheese, 1 tablespoon parsley, 1/2 teaspoon salt, 1/2 teaspoon mustard powder, and poultry seasoning together in a large bowl. Add ground turkey and gently mix together until just-combined.
3. 3 Roll turkey mixture into 1 1/2-inch meatballs and place meatballs on prepared baking sheet.
4. 4 Bake in the preheated oven until cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Whisk apple jelly, 1 cup applesauce, cider vinegar, 1/2 cup minced onion, ketchup, chili sauce, tomato paste, brown sugar, Dijon mustard, 1 teaspoon dry mustard, and 1/2 teaspoon salt together in a saucepan; bring to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
6. 6 Transfer cooked meatballs to simmering sauce, cover the saucepan with a lid, and simmer until flavors blend, about 10 minutes. Garnish with remaining parsley.

By lutzflcat

Ingredients

• ✓ mustard powder
• ham
• brown sugar
• apricot jam

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Place ham cut-side down onto a sheet of aluminum foil. Mix brown sugar, apricot jam, and mustard powder together in a small bowl. Brush onto ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose foil around ham and place on a rimmed baking sheet.
3. 3 Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

By ROZ21

Ingredients

• ✓ mustard powder
• brown sugar
• pumpkin pie spice
• onion powder
• black pepper

Instructions

1. 1 Mix brown sugar, pumpkin pie spice, mustard powder, onion powder, and pepper in a bowl until well blended. Store in an airtight tin if not using immediately.

By sweetaddiction

Ingredients

• ✓ mustard powder
• egg
• white vinegar
• salt
• vegetable oil

Instructions

1. 1 Combine eggs, vinegar, mustard powder, and salt in the bowl of a food processor; pulse until blended. Pour oil in very slowly, with the processor running, until mayonnaise is smooth.

By Megan Karlowsky

Ingredients

• ✓ mustard powder
• brown sugar
• cinnamon
• nutmeg
• cayenne pepper
• bacon

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and set a wire rack over the foil. Use a baking sheet that has sides to catch the grease.
2. 2 In a small bowl, stir together the brown sugar, mustard powder, cinnamon, nutmeg, and cayenne pepper. Press each slice of bacon into the mixture until coated.
3. 3 Twist each strip a few times and place on the prepared baking rack.
4. 4 Bake until bacon is browned and crisp enough to hold its shape, about 30 minutes.

By Wynne

Ingredients

• ✓ mustard powder
• ketchup
• blackberry preserves
• red wine vinegar
• brown sugar
• cayenne pepper

Instructions

1. 1 Mix together ketchup, blackberry preserves, red wine vinegar, brown sugar, mustard powder, and cayenne pepper until well combined. Use to baste meat while grilling.

By Point Ina James

Ingredients

• ✓ mustard powder
• tomato soup
• vegetable oil
• white sugar
• vinegar
• salt
• celery seed
• black pepper
• garlic powder
• cornstarch

Instructions

1. 1 Mix tomato soup, vegetable oil, sugar, vinegar, dry mustard, salt, celery seeds, black pepper, and garlic powder in a large jar with a lid. For thicker dressing, stir in cornstarch. Serve immediately or refrigerate overnight for best flavor.

By Angel Quandt Jepsen

Ingredients

• ✓ mustard powder
• egg
• heavy cream
• cider vinegar
• sugar
• salt

Instructions

1. 1 Mix together beaten eggs, cream, vinegar, sugar, mustard powder, and salt in a large bowl using an electric mixer until smooth and creamy.
2. 2 Bring a medium saucepan of water to a boil. Place the bowl over the saucepan and cook sauce over boiling water, stirring constantly, until thickened, about 20 minutes.

By Pam Garger

Ingredients

• ✓ mustard powder
• beef prime rib roast
• olive oil
• steak seasoning
• garlic
• italian seasoning

Instructions

1. 1 Gather all ingredients.
2. 2 Place roast, bone-side down, onto a rack set in a roasting pan.
3. 3 Whisk olive oil, steak seasoning, garlic, Italian seasoning, and mustard powder together in a small bowl.
4. 4 Spread over roast; set aside until roast comes to room temperature, about 45 minutes. Preheat the oven to 450 degrees F (230 degrees C).
5. 5 Bake in the preheated oven for 20 minutes. Insert a meat thermometer into the thickest part of the roast, not touching the bone. Reduce the oven temperature to 325 degrees F (165 degrees C).
6. 6 Continue cooking until reaches desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium is reached, about 1 1/2 to 2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and set aside to rest in a warm area before slicing, 10 to 15 minutes.

By KLEVEAR

Ingredients

• ✓ mustard powder
• salt
• celery seed
• red pepper flake
• black pepper
• bay leaf
• paprika
• clove
• allspice
• ginger
• cardamom
• cinnamon

Instructions

1. 1 Mix salt, celery seed, mustard powder, red pepper flakes, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined.
2. 2 Store in an airtight container.

By The Colonel's Kitchen

Ingredients

• ✓ mustard powder
• brown sugar
• paprika
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Combine brown sugar, paprika, salt, pepper, cayenne pepper, and mustard powder in a bowl; mix until well combined.
2. 2 Use immediately on pork (see footnotes) or store in an airtight container in a cool, dark place for several months.

By Anthony Henderson

Ingredients

• ✓ mustard powder
• egg
• celery
• mayonnaise
• onion
• salt

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

Ingredients

• ✓ mustard powder
• pork sausage
• salt
• egg
• milk
• white bread
• cheddar cheese

Instructions

1. 1 Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
2. 2 In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly.
3. 3 Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Cover, and bake 45 to 60 minutes.
5. 5 Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set
6. 6 Serve hot and enjoy!

By M.K. Meredith

Ingredients

• ✓ mustard powder
• ham
• garlic
• clove
• pineapple juice
• brown sugar
• ginger

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Pat ham dry with paper towels; arrange ham cut-side down in a shallow roasting pan.
3. 3 Cut 20 slits all over ham with the point of a knife; stuff 1 garlic clove into each slit. Press whole cloves all over ham. Cover ham with aluminum foil.
4. 4 Bake in the preheated oven for 1 hour and 20 minutes.
5. 5 Meanwhile, combine pineapple juice, brown sugar, dry mustard, and ginger in a bowl. Remove foil from ham; pour pineapple juice glaze over ham.
6. 6 Continue baking, uncovered, until glaze thickens, about 45 minutes more, basting ham every 15 minutes. Rest ham for 5 to 10 minutes; remove garlic and whole cloves before slicing.

By Allison Fletcher Acosta

Ingredients

• ✓ mustard powder
• butter
• egg
• cheddar cheese
• seasoned salt
• hot pepper sauce
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Pour melted butter into a glass 9x13-inch baking dish. Tilt the dish to coat the bottom with butter.
2. 2 Beat eggs, Cheddar, seasoned salt, hot sauce, and mustard powder together with a whisk in a large bowl. Stream milk into egg mixture while whisking; pour into the baking dish.
3. 3 Bake in the preheated oven for 15 minutes. Stir, then continue to bake until eggs are set in the middle, 15 to 20 more minutes. Serve immediately.

By amynora

Ingredients

• ✓ mustard powder
• all-purpose flour
• turmeric
• black pepper
• pretzel
• egg
• chicken tenderloin
• olive oil cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C), if recommended by manufacturer.
2. 2 Combine flour, turmeric, black pepper, and mustard powder in a large resealable plastic bag. Seal the bag and shake until the dry ingredients are well mixed.
3. 3 Spread crushed pretzels on a plate, and line a second plate with parchment paper.
4. 4 Pat chicken tenders dry with paper towels and add to the bag of seasoned flour. Re-seal the bag, and toss the tenders until lightly coated.
5. 5 Keeping your non-dominant hand dry, dip each tender into the egg, shake off excess, then set on the crushed pretzels, using your dry hand to toss pretzels onto the top. Lightly press the crushed pretzels into each tender.
6. 6 Place each pretzel-coated tender on the parchment-lined plate. Spray both sides with olive oil cooking spray. Add chicken tenders to the preheated air fryer in a single layer.
7. 7 Air fry for 5 to 6 minutes. Using tongs, carefully turn tenders and air fry until chicken is no longer pink at the bone and the juices run clear, 5 to 6 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve immediately.

By Bibi