Type what you have

Ingredients

• ✓ mustard
• self-rising flour
• greek yogurt
• swiss cheese
• ham
• egg
• water
• cooking spray

Instructions

1. 1 Combine flour and Greek yogurt in a large bowl. Dough will be crumble. Transfer to a lightly floured work surface and mix until it forms a ball. Knead until smooth, adding more flour as necessary to keep dough from sticking, about 3 minutes.
2. 2 Divide dough into 4 equal pieces, and roll out each piece into a 4x7-inch rectangle about 4 1/8-inch thick.
3. 3 Spread dough pieces with Dijon mustard and evenly top with Swiss cheese followed by ham slices, folded to fit. Pull up the long sides of the dough until they meet, and then pinch and seal. Tuck the ends under on the bottom, pinching and closing up dough pockets. Whisk together egg and water in a small bowl and brush egg wash onto the dough pockets.
4. 4 Preheat the air fryer to 360 degrees F (180 degrees C) for 3 minutes. Lightly coat the air basket with cooking spray or line with a parchment liner.
5. 5 Place dough pockets in the basket seam side down, being sure they're not touching.
6. 6 Cook until golden brown, 9 to 10 minutes. You may have to work in batches depending on the size and brand of your air fryer. Transfer hot pockets to a wire rack, cool for 3 to 5 minutes, and serve hot.

By lutzflcat

Ingredients

• ✓ mustard
• mayonnaise
• dijon mustard
• honey
• active dry yeast
• brown sugar
• water
• all-purpose flour
• salt
• canola oil
• water
• baking soda
• butter
• sea salt

Instructions

1. 1 Whisk together mayonnaise, Dijon mustard, honey, and yellow mustard in a small bowl, and store in the refrigerator while preparing pretzel sticks.
2. 2 Mix yeast and brown sugar in a small bowl; add warm water, and whisk until sugar dissolves. Let stand until foamy, about 5 minutes.
3. 3 Mix flour and salt together in a bowl of a stand mixer fitted with a dough hook attachment. Add canola oil and gradually pour in the yeast mixture, kneading until smooth and silky, 4 to 5 minutes. If the dough is very sticky, knead in more flour.
4. 4 Shape dough into a ball and transfer to a large greased bowl. Cover with plastic wrap and let rise until doubled in volume, about 45 minutes.
5. 5 Punch down the dough and turn out onto a lightly floured surface. Flatten into a rectangle and cut into 12 equal pieces. Roll each piece into a stick about 7 inches long. Place sticks on a baking sheet lined with parchment paper; let rest uncovered for about 25 minutes.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 Pour about 5 quarts of water in a large, deep pot; stir in baking soda. Bring to a boil, then reduce heat to medium. Carefully place pretzel sticks in the simmering water in batches for 30 seconds, flipping after 15 seconds. Remove from water and let drain on paper towels.
8. 8 Transfer the sticks back to the baking sheet. Brush lightly with butter and sprinkle with coarse sea salt.
9. 9 Bake in the preheated oven until golden brown, 7 to 10 minutes. Serve warm or at room temperature with the honey mustard dipping sauce.

By lutzflcat

Ingredients

• ✓ mustard
• brown sugar

Instructions

1. 1 Mix brown sugar and mustard together in a bowl until smooth. If mixture is too thick, stir in more mustard. Adjust flavors to your taste.

By Adrianna Hill

Ingredients

• ✓ mustard
• water
• white pepper

Instructions

1. 1 Whisk mustard, water, and white pepper together in a bowl until smooth.

By Lorraine Pierce

Ingredients

• ✓ mustard
• mayonnaise
• honey

Instructions

1. 1 In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.

By Nanci Renn

Ingredients

• ✓ mustard
• chicken broth
• heavy cream

Instructions

1. 1 Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ mustard
• orange marmalade
• horseradish

Instructions

1. 1 Whisk orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.

By abcd1234

Ingredients

• ✓ mustard
• broccoli
• process cheese

Instructions

1. 1 Steam broccoli until tender-crisp.
2. 2 Toss broccoli with mustard, then melt the cheese over the broccoli in a microwave for 1 minute on HIGH. Stir and serve.

By beckie

Ingredients

• ✓ mustard
• beef brisket
• brisket rub

Instructions

1. 1 Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight.
2. 2 Remove brisket from the refrigerator and bring to room temperature.
3. 3 Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer's instructions.
4. 4 Place beef brisket in the smoker and smoke until easily pierced with a knife and an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C), 6 1/4 to 7 1/2 hours.
5. 5 Wrap brisket with aluminum foil and let rest for 30 minutes before slicing.

By Kevinlost

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
• chicken breast
• french-fried onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13-inch baking dish.
3. 3 Bake for 50 to 60 minutes or until chicken is cooked through and juices run clear.

By Juliet

Ingredients

• ✓ mustard
• brown sugar
• ham

Instructions

1. 1 Preheat the grill to 350 degrees F (175 degrees C). Mix brown sugar and mustard together in a bowl until a paste forms.
2. 2 Place ham onto a large piece of heavy-duty aluminum foil. Spread brown sugar paste over entire ham. Wrap foil securely around ham, sealing all of the edges together. Place wrapped ham into a disposable grill pan.
3. 3 Grill ham on the preheated grill until heated through, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove ham from the grill and let rest for 30 minutes before slicing.

By Kris

Ingredients

• ✓ mustard
• brown sugar
• chile sauce
• pineapple juice
• sugar

Instructions

1. 1 Mix together dry mustard, brown sugar, chili sauce, pineapple juice and sugar and chill.

By Sara

Ingredients

• ✓ mustard
• salmon fillet
• brown sugar
• lemon

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C).
2. 2 Place the salmon onto a baking sheet lined with aluminum foil with the skin side down. Rub the mustard into the flesh of the salmon and then spread the brown sugar evenly over the fish. Squeeze the lemon over the salmon. Bring the edges of the foil together and seal into a packet.
3. 3 Bake in the preheated oven until the fish flakes easily with a fork, 25 to 30 minutes.

By MrsUnionjack

Ingredients

• ✓ mustard
• mayonnaise
• barbecue sauce
• honey

Instructions

1. 1 Mix mayonnaise, yellow mustard, barbecue sauce, and honey together in a small bowl.

By Georgia

Ingredients

• ✓ mustard
• white vinegar
• salt
• pepper
• white sugar
• egg yolk

Instructions

1. 1 In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours.
2. 2 Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.

By sara

Ingredients

• ✓ mustard
• mayonnaise
• salt
• garlic
• lemon juice

Instructions

1. 1 Mix mayonnaise, mustard, and salt together in a bowl. Stir in garlic and lemon juice. Cover and refrigerate until serving.

By USMC6114

Ingredients

• ✓ mustard
• honey
• soy sauce
• mayonnaise
• garlic powder
• dill weed

Instructions

1. 1 In a small bowl, whisk the yellow mustard, honey, soy sauce, mayonnaise, garlic powder and dill weed together until well blended.

By Dvora Papelow

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
• white sugar
• white vinegar
• white wine
• egg

Instructions

1. 1 In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.

By jeaniehal

Ingredients

• ✓ mustard
• ketchup
• tamari
• white pepper

Instructions

1. 1 Stir ketchup, tamari, mustard, and white pepper together in a bowl.

By Sara

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
• yogurt
• lemon juice

Instructions

1. 1 Combine cream cheese, yogurt, lemon juice, and mustard in a blender until smooth.
2. 2 Transfer mixture to a small saucepan and heat over medium-high heat until hot, about 3 minutes.

By chellebelle

Ingredients

• ✓ mustard
• soy sauce
• sesame oil
• ginger root
• water

Instructions

1. 1 In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.

By DPIEKARA

Ingredients

• ✓ mustard
• apricot jam
• honey
• orange marmalade

Instructions

1. 1 Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.

By Cheryl Gausdal

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
• pork butt
• bbq rub
• wood chip

Instructions

1. 1 Cut a few slashes in a crosshatch pattern across the fat cap of the pork butt. Rub mustard on top. Massage BBQ rub into the meat, getting it into the cuts. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
2. 2 Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
3. 3 Place pork butt on rack, with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C), 10 to 16 hours, depending on size of pork butt and outside temperature.
4. 4 Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.

By France Cevallos

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
• honey
• brown sugar
• pineapple juice

Instructions

1. 1 Mix honey, mustard, brown sugar, and pineapple juice in a bowl until smooth and well combined.

By Jesi A