Type what you have

Ingredients

• ✓ yellow mustard
• pork and beans
• bacon
• barbecue sauce
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir pork and beans, bacon, barbeque sauce, brown sugar, and mustard together in a casserole dish.
3. 3 Bake in the preheated oven until edges begin to dry, 35 to 40 minutes.

By Bus8Mom

Ingredients

• ✓ yellow mustard
• white sugar
• cider vinegar
• mayonnaise
• celery seed
• salt

Instructions

1. 1 Whisk sugar and cider vinegar together in a large bowl until sugar has dissolved. Mix in mayonnaise, yellow mustard, celery seed, and salt until thoroughly combined.

By BWMCCLUNG

Ingredients

• ✓ yellow mustard
• sucralose sweetener
• cider vinegar
• chili powder
• black pepper
• white pepper
• cayenne pepper
• soy sauce
• butter
• liquid smoke

Instructions

1. 1 In a saucepan over medium heat, stir together mustard, sweetener, cider vinegar, chili powder, black pepper, white pepper, and cayenne pepper. Simmer for 30 minutes.
2. 2 Stir in soy sauce, butter, and liquid smoke; simmer for 10 more minutes. Cool completely; refrigerate overnight to blend flavors before using.

By WBAKER

Ingredients

• ✓ yellow mustard
• butter
• brown sugar
• white sugar
• egg
• salt
• black pepper
• cider vinegar

Instructions

1. 1 Melt butter in a saucepan over low heat; remove from heat.
2. 2 Whisk brown sugar, white sugar, mustard, egg, salt, and pepper together in a medium bowl. Whisk in vinegar until well combined. Stir mixture into melted butter in the saucepan.
3. 3 Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes more.

By Anna Murray

Ingredients

• ✓ yellow mustard
• cabbage
• carrot
• onion
• green onion
• dill pickle
• mayonnaise
• buttermilk
• dill pickle juice
• vinegar
• white sugar
• cayenne pepper
• salt
• garlic

Instructions

1. 1 In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.
2. 2 In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.

By R0XY24

Ingredients

• ✓ yellow mustard
• potato
• cabbage
• carrot
• onion
• cheddar cheese
• salt
• pepper

Instructions

1. 1 Place potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash potatoes, then set aside.
2. 2 Meanwhile, combine cabbage and carrot in another saucepan and add just enough water to barely cover the bottom of the pan. Cook over medium heat until tender, about 5 minutes. Drain off liquid and stir into mashed potatoes along with onion, mustard, and Cheddar cheese. Season with salt and pepper.
3. 3 Shape mixture into 4 patties. Heat a greased grill pan over medium-high heat. Place patties on the pan and grill until heated through and golden brown, about 5 minutes on each side. Serve right away.

By sanzoe

Ingredients

• ✓ yellow mustard
• cabbage
• white sugar
• salt
• vegetable oil
• vinegar
• celery seed
• black pepper

Instructions

1. 1 Place the shredded cabbage into a large glass baking dish or other glass dish. Do not use metal or plastic. Sprinkle with 1/2 cup of white sugar and the salt.
2. 2 In a separate microwave safe bowl, combine the remaining sugar, oil, vinegar, mustard, celery seed and pepper. Stir to blend in the sugar, then heat until boiling in the microwave, about 3 minutes. Immediately, but carefully pour the boiling mixture over the cabbage. Toss with a wooden or plastic utensil to evenly coat the cabbage.
3. 3 Let stand out on the counter for several hours, stirring occasionally. Cover and refrigerate. Toss before serving, and serve with a slotted spoon.

By HungryHippo2

Ingredients

• ✓ yellow mustard
• bacon
• onion
• baked bean
• ketchup
• brown sugar
• worcestershire sauce
• jalapeno pepper
• chili powder
• mustard powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir bacon in a large skillet over medium-high heat until some fat rendered, 2 to 3 minutes. Stir in onion; cook until bacon crisp and onion tender, 7 to 10 minutes.
3. 3 Combine baked beans, ketchup, brown sugar, Worcestershire sauce, prepared mustard, jalapeño, chili powder, and mustard powder in a large bowl; stir in bacon mixture. Pour into a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until liquid thickened, 45 to 55 minutes.

By Katherine Wright

Ingredients

• ✓ yellow mustard
• elbow macaroni
• mayonnaise
• onion
• parsley
• rice vinegar
• white sugar
• celery seed
• salt
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
3. 3 Rinse macaroni in cold water until cool; drain.
4. 4 Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl.
5. 5 Add macaroni and eggs and stir to coat.
6. 6 Chill in the refrigerator for 30 minutes before serving. Enjoy!

By Christine Anne Limon

Ingredients

• ✓ yellow mustard
• ground beef
• onion
• ketchup
• white sugar
• white vinegar
• worcestershire sauce
• salt
• celery seed
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned; drain.
3. 3 Transfer the beef and onion to a slow cooker and stir in ketchup, sugar, vinegar, and mustard. Season with Worcestershire, salt, celery seed, and pepper.
4. 4 Cover and simmer on Low for 3 hours before serving.

By Sean S.

Ingredients

• ✓ yellow mustard
• white vinegar
• white sugar
• brown sugar
• turmeric
• salt
• black pepper
• red pepper flake
• cabbage
• carrot
• green bell pepper
• onion

Instructions

1. 1 In a large stock pot, combine vinegar, mustard, white sugar, and brown sugar. Season with turmeric, salt, black pepper, and red pepper flakes. Stir to dissolve sugar and bring to a boil.
2. 2 Add cabbage, carrots, peppers, and onions. Return to a boil, then reduce the heat to medium-low and simmer for 20 to 25 minutes, frequently stirring.

By Russ Alexander

Ingredients

• ✓ yellow mustard
• green cabbage
• red bell pepper
• red onion
• carrot
• mango
• cilantro
• yogurt
• mayonnaise
• apple cider vinegar
• agave nectar
• salt
• black pepper
• habanero hot sauce

Instructions

1. 1 Toss the cabbage, red bell pepper, red onion, carrots, mango, and cilantro together in a large bowl.
2. 2 Whisk the yogurt, mayonnaise, mustard, cider vinegar, agave nectar, salt, pepper, and hot sauce together in a small bowl; pour over the cabbage mixture and toss to coat. Allow the slaw to marinate in the refrigerator for at least 1 hour to allow the flavors to combine.

By Allrecipes Member

Ingredients

• ✓ yellow mustard
• bacon
• ground beef
• onion
• white sugar
• brown sugar
• ketchup
• barbecue sauce
• molasses
• chili powder
• black pepper
• pork
• bean
• kidney bean
• butter bean

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a skillet over medium heat. Add bacon, ground beef, and onion; cook until bacon and ground beef completely browned, 7 to 10 minutes. Drain any excess fat; transfer to a casserole dish.
3. 3 Stir white sugar, brown sugar, ketchup, barbecue sauce, mustard, molasses, chili powder, and black pepper together in a bowl; pour over bacon mixture. Add pork and beans, kidney beans, and butter beans; mix thoroughly.
4. 4 Bake in the preheated oven until liquid thickens, about 1 hour.

By CPENDERS

Ingredients

• ✓ yellow mustard
• ground beef
• onion
• dill pickle
• sweet pickle
• cheddar cheese
• egg roll wrapper
• vegetable oil

Instructions

1. 1 Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well.
2. 2 Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.
3. 3 Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls.
4. 4 Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.

By Amy Williams Hopkins

Ingredients

• ✓ yellow mustard
• almond
• cilantro
• green onion
• carrot
• red cabbage
• green cabbage
• chicken breast
• coriander
• vegetable oil
• soy sauce
• ginger
• white sugar
• garlic
• green onion
• sesame oil
• rice vinegar

Instructions

1. 1 Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
3. 3 Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
4. 4 To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

By emilyk

Ingredients

• ✓ yellow mustard
• sesame seed
• green onion
• olive oil
• garlic
• sesame oil
• sugar
• honey
• soy sauce
• red pepper flake
• jalapeno pepper
• onion
• asian pear
• black pepper
• sugar
• honey
• rice wine
• soy sauce
• chicken breast

Instructions

1. 1 Combine chicken, 2 tablespoons soy sauce, rice wine, 1 tablespoon honey, 1 tablespoon sugar, and black pepper in a large bowl. Marinate in the refrigerator for 30 minutes.
2. 2 Combine Asian pear, onion, jalapeno peppers, red pepper flakes, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sugar, sesame oil, garlic, and mustard in a blender; puree into a smooth sauce.
3. 3 Heat olive oil in a large skillet over medium heat. Add chicken; cook until browned, about 5 minutes. Increase heat to medium-high; pour in sauce. Cook until flavors combine, 3 to 4 minutes. Garnish with green onion and sesame seeds.

By sungjee

Ingredients

• ✓ yellow mustard
• mayonnaise

Instructions

1. 1 Mix mayonnaise and mustard together thoroughly in small bowl.

By SUNSHINE6420

Ingredients

• ✓ yellow mustard
• grape jelly
• cocktail wiener

Instructions

1. 1 In a medium saucepan over medium heat, mix grape jelly and mustard. When mixture begins to bubble, stir in cocktail wieners. Reduce heat and simmer until serving.

By Ann Marie

Ingredients

• ✓ yellow mustard
• mayonnaise
• sugar

Instructions

1. 1 In a small bowl, mix together the mayonnaise, mustard and sugar until well blended. I like to stir 50 times clockwise, and 50 times counter clockwise to get the sauce nice and thick.

By Matt101

Ingredients

• ✓ yellow mustard
• hot dog
• crescent roll

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place hot dogs in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until warmed through, about 5 minutes. Drain and pat dry with paper towels.
3. 3 Unroll crescent dough and separate into 8 strips. Wrap 1 strip of dough around each hot dog, leaving small gaps for the eyes, to create the look of a mummy.
4. 4 Place dots of mustard on the top of each for the eyes, nose, and mouth. Arrange hot dogs on a baking sheet.
5. 5 Bake in the preheated oven until crescent dough is golden brown and flaky, about 10 minutes.
6. 6 Enjoy!

By DessertQueen123

Ingredients

• ✓ yellow mustard
• dill pickle
• onion

Instructions

1. 1 Add pickles to the bowl of a food processor; pulse into ¼-inch pieces. Transfer minced pickles to a bowl.
2. 2 Add onions to the bowl of the food processor; pulse into ¼-inch pieces. Transfer minced onions to bowl with pickles.
3. 3 Stir mustard into pickles and onions until well blended.

By henriksmom

Ingredients

• ✓ yellow mustard
• ham
• brown sugar
• dinner roll

Instructions

1. 1 Place ham in a large pot or slow cooker and fill with enough water to cover. Bring to a boil, then reduce heat to low and simmer until fall-apart tender, 8 to 10 hours. Remove ham from water and allow to cool enough to handle.
2. 2 Pull ham apart into shreds and place in the slow cooker. Stir in brown sugar and mustard. Cover and cook on Low until heated through, about 1 hour. Serve on dinner rolls.

By IMATECHGIRL

Ingredients

• ✓ yellow mustard
• honey
• cider vinegar
• ketchup
• brown sugar
• worcestershire sauce
• hot pepper sauce

Instructions

1. 1 Stir mustard, honey, vinegar, ketchup, brown sugar, Worcestershire sauce, and hot pepper sauce together in a non-reactive bowl; pour into jars and seal tightly.
2. 2 Refrigerate sauce to let the flavors blend before using, at least 24 hours.

By Chef Bo

Ingredients

• ✓ yellow mustard
• egg
• salt
• instant mashed potato flakes
• oil
• sole fillet

Instructions

1. 1 In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
2. 2 Heat oil in a large heavy skillet over medium-high heat.
3. 3 Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
4. 4 Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

By Kimber

Ingredients

• ✓ yellow mustard
• ground beef
• pineapple ring
• ketchup
• brown sugar

Instructions

1. 1 Preheat a grill for high heat.
2. 2 Divide the ground beef into four portions, and form patties around pineapple rings so that none of the pineapple is showing. In a small saucepan, mix together the ketchup, brown sugar, and mustard. Heat until sugar is dissolved. Set aside.
3. 3 Place burgers on the grill, and cook for about 5 minutes per side, or until well done. Spoon some of the brown sugar sauce over the burgers before serving.

By SunKissed31

Ingredients

• ✓ yellow mustard
• mayonnaise
• sweet pickle relish
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Add mayonnaise, relish, mustard (if using), and lemon juice together in a bowl.
3. 3 Stir until thoroughly combined.
4. 4 Serve immediately or refrigerate the sauce until ready to serve.

By Tapestry

Ingredients

• ✓ yellow mustard
• honey
• brown sugar
• white vinegar
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Stir mustard, honey, brown sugar, and vinegar together in a saucepan over medium heat; season with black pepper.
3. 3 Bring to a boil; simmer and stir for 5 minutes.

By JFREE44

Ingredients

• ✓ yellow mustard
• beer
• garlic
• red pepper flakes
• salt
• black pepper
• chicken drumstick

Instructions

1. 1 Combine beer, mustard, garlic, pepper flakes, salt, and pepper in a 1-gallon resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
2. 2 Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Place drumsticks and sauce into a baking dish, discarding the plastic bag.
4. 4 Transfer drumsticks and marinade to a baking dish and cover with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Check chicken and remove cover if desired. Continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Chef Mo

Ingredients

• ✓ yellow mustard
• mayonnaise
• sour cream
• lemon juice
• paprika
• hot pepper sauce

Instructions

1. 1 Whisk together mayonnaise, sour cream, lemon juice, mustard, paprika, and hot pepper sauce in a small saucepan over medium heat until warm, 2 to 3 minutes.

By whit

Ingredients

• ✓ yellow mustard
• egg
• milk
• salt
• mayonnaise
• bread

Instructions

1. 1 Beat eggs, milk, and salt together in a bowl.
2. 2 Heat a small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook without stirring until set on the other side, about 1 minute more. Remove from heat.
3. 3 Spread 1 tablespoon of mayonnaise on each piece of toast. Spread mustard over mayonnaise onto each piece of toast. Place eggs on one piece of toast and top with remaining toast.

By historiker