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
• 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
• mayonnaise
• onion
• dill pickle
• sweet pickle
• parsley
• lemon juice
• caper
• hot pepper sauce
• worcestershire sauce

Instructions

1. 1 Mix together mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a medium bowl until well combined. Chill in the refrigerator for flavors to meld, at least 2 hours.

By Klantz

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
• 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

Ingredients

• ✓ yellow mustard
• brown sugar
• ham steak
• pineapple ring
• pineapple juice

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Mix dark brown sugar and mustard together in a bowl. Place ham on a broiling pan rack. Spoon mustard mixture over both sides of the ham.
3. 3 Broil in the preheated oven until browned on one side, about 5 minutes. Flip, pour on pineapple juice from the can, and continue to broil for about 5 minutes more, adding pineapple rings on top in the final 2 minutes of cooking. Watch carefully as it cooks fast.

By SHERBEAR42003

Ingredients

• ✓ yellow mustard
• honey
• orange juice
• garlic
• whole wheat flour
• salt
• whole wheat panko bread crumb
• egg
• chicken breast

Instructions

1. 1 Stir mustard, honey, orange juice, garlic together in a glass or ceramic bowl. Transfer 1/4 cup mustard mixture to a bowl to use as a dipping sauce; add chicken to the remaining mustard mixture and toss to coat. Marinate chicken for at least 30 minutes, or up to 3 hours.
2. 2 Preheat an oven to 450 degrees F (230 degrees C). Place wire cooling racks onto baking sheets.
3. 3 Stir whole wheat flour and 1/2 teaspoon salt together in a shallow bowl. Stir bread crumbs and 1/2 teaspoon salt together in another shallow bowl. Place beaten eggs in another shallow bowl.
4. 4 Gently press a chicken strip into the flour mixture to coat and shake to remove excess flour. Dip into the beaten egg, then press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken strips onto baking sheets prepared with wire cooling racks.
5. 5 Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. Serve with reserved mustard sauce.

By The Purple Baker