Type what you have

Ingredients

• ✓ mustard
• artichoke heart
• cream cheese

Instructions

1. 1 In a medium bowl, blend reserved liquid from marinated artichoke hearts, cream cheese and prepared Dijon-style mustard. When smooth, stir in marinated artichoke hearts. Chill approximately 1 hour before serving.

By MOLSON7

Ingredients

• ✓ mustard
• pie crust
• sausage

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. 2 Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound sausage onto each pie crust. Flatten sausage down with a spatula. Roll pie crust mixture up like a jelly roll. Slice roll into 1/2-inch circular pieces.
3. 3 Bake for 18 minutes or until sausage is cooked.

By Cindy Whaling

Ingredients

• ✓ mustard
• shrimp
• onion
• green pepper
• garlic
• sunflower oil

Instructions

1. 1 Place sunflower oil in a skillet. Add the onion, green pepper and garlic and cook for 5 minutes. Add the Maille® Old Style Mustard and cook for another 2 minutes. Add the shrimp and cook 5 minutes more. Season to taste. Serve with a salad of fine herbs (chives, chervil, parsley, basil).

By Maille

Ingredients

• ✓ mustard
• olive oil
• salt
• red pepper flakes
• brussels sprout

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the top third of the oven. Line a baking sheet with aluminum foil.
2. 2 Mix together olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make sauce.
3. 3 Trim stems of Brussels sprouts to release outermost leaves, about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in sauce in the bowl, tossing with your fingers until leaves are evenly coated. Spread leaves on the prepared baking sheet in a single layer.
4. 4 Roast leaves in the preheated oven until wilted and lightly browned, about 15 minutes. Transfer any crispy leaves to a serving plate; continue roasting, removing crispy leaves every 5 minutes, until all leaves are crispy, about 10 minutes more.

By Matt Wencl

Ingredients

• ✓ mustard
• cream cheese
• cheddar cheese
• horseradish

Instructions

1. 1 Beat cream cheese in a large bowl using an electric hand mixer until light and airy. Mix Cheddar cheese, horseradish, and mustard into cream cheese until fully incorporated. Refrigerate until chilled, at least 30 minutes.

By Andrew Pyzdek

Ingredients

• ✓ mustard
• butter
• bread crumb
• parmesan cheese
• chicken wing

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 Melt butter or margarine and stir in mustard. Place bread crumbs in a flat dish. Roll each chicken piece in the butter mixture, then coat with bread crumbs.
3. 3 Place chicken pieces in a 9x13 inch baking dish. Sprinkle with cheese and bake in the preheated oven for 15 minutes. Turn and bake 15 minutes longer, or until crispy.

By Kathy Sauers

Ingredients

• ✓ mustard
• ground beef
• grape jelly
• chili sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a large roasting pan with aluminum foil.
2. 2 Shape ground beef into golf-size balls. Place on prepared roasting pan for 20 to 25 minutes until done.
3. 3 Meanwhile heat the jelly, chili sauce and mustard together in a 2 quart Dutch oven. Drain and add meatballs to the Dutch oven. Cover and simmer on low for 1/2 hour. Serve hot in chaffing dish with toothpicks.

By jhibbard

Ingredients

• ✓ mustard
• brown sugar
• soy sauce
• chicken wing

Instructions

1. 1 Gather all ingredients.
2. 2 Mix brown sugar, mustard, and soy sauce together in a bowl. Transfer 1/4 cup to a small bowl for basting; cover and refrigerate until needed.
3. 3 Pour remaining marinade into a resealable bag. Add wings, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours, or overnight.
4. 4 When ready to cook, preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Remove wings from the marinade, shake off any excess, and transfer them to the prepared baking sheet. Discard the remaining marinade.
5. 5 Bake in the preheated oven for 30 minutes. Baste wings with reserved marinade, then continue to cook, basting every 10 minutes, until chicken is no longer pink at the bone and the juices run clear, about 30 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
6. 6 Serve and enjoy!

By Rebecca O- hingham, MA

Ingredients

• ✓ mustard
• smokies
• crescent dough roll
• ketchup

Instructions

1. 1 Preheat the oven to 375 degrees F.
2. 2 Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal.
3. 3 With a knife or pizza cutter cut each rectangle lengthwise into 8 strips making a total of 32 strips. Wrap one strip of dough around each Lit'l Smokies stretching dough slightly to look like bandages, leaving tip exposed to create face. Place on ungreased cookie sheet.
4. 4 Bake in the preheated oven until golden brown, about 12 to 14 minutes. Draw features on tip of Lit'l Smokies to create face. Serve with mustard or ketchup, if desired.

By Hillshire FarmR Brand

Ingredients

• ✓ mustard
• bacon
• cheddar cheese
• mayonnaise
• pumpernickel bread

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
2. 2 Preheat oven to broil.
3. 3 In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
4. 4 Broil for 5 minutes, or until bubbly.

By MIKEC5426

Ingredients

• ✓ mustard
• milk
• all-purpose flour
• worcestershire sauce
• garlic
• cheddar cheese

Instructions

1. 1 Mix together milk, flour, Worcestershire sauce, mustard, and garlic in a medium saucepan over low heat. Heat until almost boiling.
2. 2 Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted.
3. 3 Keep the mixture warm and melted in a fondue dish.

By KATKRO

Ingredients

• ✓ mustard
• maple syrup
• brown sugar
• salt
• cayenne pepper
• smoked sausage
• pistachio

Instructions

1. 1 Combine maple syrup, brown sugar, mustard, salt and cayenne in a non-stick skillet over medium-high heat. Add Lit'l Smokies smoked sausages and bring to a simmer. Heat, stirring occasionally, until sauce is reduced and almost gone, about 15 minutes. Sauce will be thick.
2. 2 Remove smoked sausages on to a parchment-lined baking sheet and when cool enough to handle, dip in pistachios. Serve warm.

By Hillshire FarmR Brand

Ingredients

• ✓ mustard
• process cheese spread
• horseradish
• worcestershire sauce
• garlic powder

Instructions

1. 1 Mix cheese spread, horseradish, Worcestershire sauce, dry mustard, and garlic powder in a mixing bowl.
2. 2 Refrigerate 8 hours to overnight.

By Wick of Twizt

Ingredients

• ✓ mustard
• apricot preserves
• horseradish
• black pepper
• cream cheese

Instructions

1. 1 In a medium bowl combine apricot preserves, horseradish, mustard, and black pepper. Taste mixture and add more horseradish, mustard, and pepper to taste. Cover and chill mixture 8 hours to overnight.
2. 2 When ready to serve, place the cream cheese on a serving plate and pour apricot mixture over cream cheese. Serve with a basket of your favorite crackers.

By Jen Hartnett

Ingredients

• ✓ mustard
• cream cheese
• major grey chutney
• almond
• curry powder

Instructions

1. 1 Mix cream cheese, chutney, almonds, curry powder, and dry mustard well. Chill for at least 30 minutes before serving.

By TWheeler

Ingredients

• ✓ mustard
• roasted red pepper
• monterey jack cheese
• cream cheese
• mayonnaise
• onion
• garlic

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
3. 3 Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

By Doreen

Ingredients

• ✓ mustard
• puff pastry
• asparagus
• creme fraiche
• black pepper
• cayenne pepper
• butter
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
2. 2 Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
3. 3 Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
4. 4 Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
5. 5 Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
6. 6 Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.

By John Mitzewich

Ingredients

• ✓ mustard
• butter
• all-purpose flour
• white wine
• cayenne pepper
• heavy cream
• chicken stock
• fontina cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. Whisk in wine, mustard, and cayenne.
2. 2 Mix heavy whipping cream into the flour-butter mixture; cook and stir until thickened, about 5 minutes. Add fontina cheese; stir until melted, about 1 minute. Transfer to a fondue pot.

By PRINCESSCOOK1

Ingredients

• ✓ mustard
• egg
• mayonnaise
• celery
• red onion
• garlic powder
• white vinegar
• paprika

Instructions

1. 1 Place eggs into a saucepan, cover with cold water, and bring to a boil. Boil for 10 minutes, then drain and run under cold water. Refrigerate for 15 minutes.
2. 2 Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar together in a bowl.
3. 3 Peel eggs and slice in half vertically. Place whites on a serving plate. Add yolks to mayonnaise mixture; stir until thick and creamy.
4. 4 Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into egg white halves. Sprinkle with paprika refrigerate for 20 minutes before serving.

By Kristina

Ingredients

• ✓ mustard
• baguette
• olive oil cooking spray
• pork
• swiss cheese
• dill pickle
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
3. 3 Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
4. 4 Coat each crostini with Dietz & Watson Stone Ground Mustard.
5. 5 Place 2 strips of roast port and 1 slice of Swiss cheese on top of crostini and top with a few slices of dill pickles. Season with salt and pepper.

By Dietz Watson

Ingredients

• ✓ mustard
• egg
• bacon
• mayonnaise
• cheddar cheese

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes.
2. 2 Remove eggs from the hot water and rinse under cold running water to cool.
3. 3 While the eggs are standing in hot water, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, then crumble.
4. 4 Peel cooled eggs and cut in half lengthwise. Transfer yolks to a bowl.
5. 5 Add mayonnaise, bacon, Cheddar, and mustard to yolks, then mash to combine. Spoon egg yolk mixture into egg white halves. Serve immediately or cover and refrigerate until ready to serve.

By USEREMILY3260

Ingredients

• ✓ mustard
• oil
• all-purpose flour
• parmesan cheese
• italian seasoning
• venison steak
• egg
• brown sugar

Instructions

1. 1 Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C).
2. 2 In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat.
3. 3 Fry coated venison strips in the hot oil until golden brown.
4. 4 Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.

By MBC

Ingredients

• ✓ mustard
• almond
• brown sugar
• brie cheese
• baguette
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Coarsely chop 1/4 cup almonds and place into a small bowl. Add brown sugar and mustard; mix well.
3. 3 Cut Brie round horizontally in half. Place 1 half, cut-side up, in the center of a round baking stone. Spread 1/2 of the brown sugar mixture evenly over the top. Cover with remaining Brie half, cut-side up. Spread remaining brown sugar mixture on top. Sprinkle with remaining 1/4 cup almonds.
4. 4 Cut baguette diagonally into slices. Arrange slices around Brie and spray with cooking spray.
5. 5 Bake in the preheated oven until baguette slices are golden brown and Brie begins to soften, 8 to 10 minutes. Let baked Brie stand for about 5 minutes before serving.

By Fioa

Ingredients

• ✓ mustard
• pizza crust
• baking soda
• salt
• neufchatel cheese
• chocolate-hazelnut spread
• milk
• honey

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Unroll pizza crust and cut into 2-inch squares. Roll each square into a ball and place on a cookie sheet.
3. 3 Bring 3 quarts of water to a boil. Stir in baking soda until dissolved. Add pizza balls to the boiling water in batches. Cook until puffed up and floating, 1 to 2 minutes. Transfer to a cookie sheet lined with parchment paper. Sprinkle salt on top.
4. 4 Bake in the preheated oven until golden brown, 10 to 12 minutes.
5. 5 Mix Neufchatel cheese, chocolate-hazelnut spread, and milk together to make chocolate dipping sauce. Add more milk for a thinner dip. Mix mustard and honey together in a separate bowl. Serve warm pretzel bites with dipping sauces.

By tcasa

Ingredients

• ✓ mustard
• apple jelly
• pineapple fruit preserves
• horseradish
• black pepper
• red pepper

Instructions

1. 1 Mix apple jelly, pineapple fruit preserves, prepared horseradish, ground dry mustard, cracked black pepper, and crushed red pepper together in a small bowl. Cover and refrigerate 8 hours, or overnight, before serving.

By Lorie

Ingredients

• ✓ mustard
• egg
• salad dressing
• salt
• pepper
• paprika

Instructions

1. 1 Gather all ingredients.
2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, cover and remove from heat; let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool in ice water.
3. 3 Peel eggs and cut in half lengthwise, remove and reserve yolks in a bowl.
4. 4 Add mustard, salad dressing, salt, and pepper to egg yolks; mix until smooth.
5. 5 Refill each egg half with the yolk mixture and sprinkle with paprika.

By Barbara

Ingredients

• ✓ mustard
• ground beef
• onion
• ketchup
• brown gravy mix
• cream cheese
• cheddar cheese
• tomato
• pickle

Instructions

1. 1 Preheat oven to 350 degrees F. Mix ground beef, onion, ketchup, mustard and Gravy Mix in large skillet until well blended. Cook and stir on medium-high heat until beef is no longer pink. Stir in cream cheese and 1/2 cup of the shredded cheese.
2. 2 Spoon into 2-quart baking dish. Sprinkle with remaining 1/2 cup shredded cheese.
3. 3 Bake 10 to 15 minutes or until cheese is melted. Sprinkle with tomatoes and pickles.

By McCormick Spice

Ingredients

• ✓ mustard
• mushroom
• butter
• onion
• cream cheese
• crabmeat
• water chestnut
• pimento pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
3. 3 In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.
4. 4 Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.

By Kimber

Ingredients

• ✓ mustard
• coconut milk yogurt
• cashew butter
• mayonnaise
• seasoned salt
• onion flake
• celery flakes
• chive

Instructions

1. 1 Combine coconut yogurt, cashew butter, mayonnaise, and mustard in a medium bowl. Whisk until there are no lumps. Stir in seasoned salt, onion flakes, and celery flakes. Cover and refrigerate until dehydrated vegetables are softened, 20 to 30 minutes.
2. 2 Garnish dip with chives before serving.

By Bibi

Ingredients

• ✓ mustard
• butter
• rye bread
• ham
• white bread
• ham
• salami
• cream cheese
• curry powder
• almond

Instructions

1. 1 In a small bowl, mix the butter and mustard.
2. 2 Remove crusts from the bread slices. On a small cookie sheet, arrange 4 rye slices to form a square. Spread slices with a layer of mustard butter. Top with 4 slices of boiled ham. Top the boiled ham with four slices of white bread arranged in a square. Spread with mustard butter. Top with 4 slices of cooked ham. Top the cooked ham with four slices of rye bread arranged in a square. Spread with mustard butter. Top with 4 slices of salami. Repeat until 8 alternating layers have been created. Trim overhanging meat.
3. 3 Place a small cookie sheet on top of the layers. Weigh down the cookie sheet with a bowl so as to lightly flatten the layers into a thinner, square cake. Continue flattening and refrigerate a minimum of 5 hours.
4. 4 Frost the chilled cake on all sides with cream cheese and curry powder. Decorate with almonds. Refrigerate until serving.
5. 5 To serve, cut into quarters, then six cubes per quarter resulting in 24 pieces.

By SEBRING SOCKS