Type what you have

Ingredients

• ✓ dijon mustard
• shrimp
• butter
• lemon juice
• garlic
• parsley

Instructions

1. 1 Gather all ingredients.Preheat oven to 450 degrees F (230 degrees C)
2. 2 In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3. 3 Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. 4 Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

By Kimber

Ingredients

• ✓ dijon mustard
• butternut squash
• olive oil
• salt
• black pepper
• avocado
• cherry tomato
• mozzarella cheese
• basil
• olive oil
• balsamic vinegar
• garlic

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place butternut squash in a bowl and toss with olive oil, salt, and black pepper. Spread onto the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, 25 to 30 minutes.
4. 4 Cube avocado and place in a salad bowl. Add roasted squash, tomatoes, and mozzarella cheese.
5. 5 Combine olive oil, vinegar, mustard, and garlic in a small bowl; season with salt and pepper. Pour dressing over salad and toss.

By MSLIB5

Ingredients

• ✓ dijon mustard
• olive oil
• mushroom
• red bell pepper
• onion
• garlic
• bread crumb
• romano cheese
• parsley
• egg
• italian seasoning
• ground pork
• ground beef
• tomato sauce
• brown sugar
• white vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Add mushrooms, bell pepper, and onion; cook and stir until just soft, 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Set mixture aside and let cool.
3. 3 Meanwhile, mix bread crumbs, parsley, egg, and Italian seasoning together in a large bowl. Add cooled veggie mixture; mix well. Gently mix in ground pork and ground beef. Place mixture into the prepared loaf pan and form into a loaf shape.
4. 4 Mix tomato sauce, Dijon mustard, brown sugar, and vinegar together in a bowl. Set glaze aside.
5. 5 Bake meatloaf in the preheated oven for 45 minutes. Remove from the oven and brush glaze over loaf. Return to the oven and continue to bake, brushing with glaze every 10 to 15 minutes, until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and drain excess oil.

By Bren

Ingredients

• ✓ dijon mustard
• basil
• prosciutto
• asiago cheese
• genoa salami
• green bell pepper
• green olive
• black olive
• cherry tomato
• artichoke heart
• black pepper
• salt
• garlic
• lemon juice
• balsamic vinegar
• olive oil
• mayonnaise
• cauliflower

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.
2. 2 Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.
3. 3 Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.
4. 4 Refrigerate salad until ready to serve. Garnish with fresh basil before serving.

By Bibi

Ingredients

• ✓ dijon mustard
• parmesan cheese
• farfalle pasta
• parmesan cheese
• white pepper
• milk
• lemon
• garlic
• mascarpone cheese
• spinach
• pesto sauce
• sun-dried tomato
• black pepper
• salt
• garlic powder
• chicken breast
• onion
• olive oil
• bacon

Instructions

1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes.
3. 3 Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly.
4. 4 Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture.
5. 5 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.

By landelah

Ingredients

• ✓ dijon mustard
• red wine vinegar
• olive oil
• honey

Instructions

1. 1 Whisk Dijon mustard, red wine vinegar, olive oil, and honey together in a bowl.

By mama2006

Ingredients

• ✓ dijon mustard
• honey
• mayonnaise
• steak sauce
• chicken breast

Instructions

1. 1 Preheat the grill for medium heat.
2. 2 In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. 3 Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

By Connie

Ingredients

• ✓ dijon mustard
• brown sugar
• apple juice
• worcestershire sauce
• pork loin chop

Instructions

1. 1 Mix mustard, brown sugar, apple juice, and Worcestershire sauce together in a bowl until marinade is smooth. Pour 2/3 the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Cover bowl with remaining marinade with plastic wrap and refrigerate.
2. 2 Remove pork chops from marinade and discard bag and marinade.
3. 3 Preheat grill for medium heat and lightly oil the grate.
4. 4 Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops stand for 5 minutes before serving.

By Laguna Lala

Ingredients

• ✓ dijon mustard
• orange juice
• brown sugar
• pork loin chop

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. 2 In a bowl, mix the orange juice, Dijon mustard, and brown sugar. Place the pork chops in the prepared baking dish, and pour orange juice mixture over chops.
3. 3 Bake 20 minutes in the preheated oven, to a minimum internal temperature of 145 degrees F (63 degrees C).
4. 4 Pour the remaining marinade liquid into a skillet, and cook over medium-high heat until reduced by about 1/2. Pour over the cooked chops to serve.

By BLUEROWZE

Ingredients

• ✓ dijon mustard
• apple cider vinegar
• olive oil
• granular sucralose sweetener

Instructions

1. 1 Place vinegar, Dijon mustard, oil, and sugar substitute into a jar with a tight-fitting lid. Close the jar, and shake vigorously to blend. Refrigerate until chilled before using.

By THYMEFORME

Ingredients

• ✓ dijon mustard
• mayonnaise
• sour cream
• lemon juice

Instructions

1. 1 In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.

By Nancy

Ingredients

• ✓ dijon mustard
• cauliflower
• mayonnaise
• cheddar cheese

Instructions

1. 1 Place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender.
2. 2 In a cup or small bowl, stir together the mayonnaise, and Dijon mustard. Spread over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes.

By gail

Ingredients

• ✓ dijon mustard
• orange marmalade
• honey
• hot pepper sauce

Instructions

1. 1 Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

By Valerie Brunmeier

Ingredients

• ✓ dijon mustard
• ham
• brown sugar
• soy sauce

Instructions

1. 1 Cut the ham in half lengthwise. Place into a large pot, and fill with enough water to cover. Bring to a boil and cook for 1 hour, replenishing water as needed. Drain.
2. 2 Meanwhile, stir together the brown sugar, soy sauce and mustard in a small bowl. Set aside until the ham is done.
3. 3 Place the ham halves into a glass or ceramic baking dish with the cut sides facing up. Cover the ham with the brown sugar mixture. Cook in the microwave for 15 minutes. Slice and serve.

By Janis Dee

Ingredients

• ✓ dijon mustard
• white balsamic vinegar
• sugar
• salt
• canola oil

Instructions

1. 1 Stir together vinegar, mustard, sugar, and salt until smooth. Stir in oil until well combined.

By Ursel

Ingredients

• ✓ dijon mustard
• corned beef brisket
• water
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place brisket and water in a Dutch oven. Cover tightly.
3. 3 Simmer in the preheated oven for 1 hour. Turn brisket over and continue cooking, covered, until meat is tender, 1 1/2 to 2 more hours.
4. 4 Remove from the oven and turn on the broiler.
5. 5 Transfer brisket, fat-side up, to a rack set in a broiler pan. Mix together honey and Dijon mustard; brush 1/2 of the mixture over the top of the brisket.
6. 6 Place the roasting pan under the broiler, making sure the surface of the meat is 3 to 4 inches from the heat. Broil for 3 minutes. Brush with remaining honey-mustard and broil until brisket is glazed to perfection, about 2 minutes more.

By Ekbrook

Ingredients

• ✓ dijon mustard
• honey
• lemon juice
• salmon steak
• pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a small bowl, mix honey, mustard, and lemon juice. Spread mixture over salmon steaks. Season with pepper. Arrange in a medium baking dish.
3. 3 Bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.

By MOMMY_OUV_2

Ingredients

• ✓ dijon mustard
• mayonnaise
• whole-grain bread
• pepperjack cheese

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Mix mayonnaise and mustard together in a bowl; spread onto 1 side of each bread slice. Sprinkle cheese over mayo-mustard layer of 2 bread slices. Cover cheese layer with second bread slice, creating 2 sandwiches.
3. 3 Place 1 sandwich in the waffle iron; do not close the top. When bread begins to soften, gently close the waffle iron without using the latch. Cook, about 2 minutes. Apply more pressure to the iron, eventually latching it closed after 3 to 4 minutes total. Cook until browned, 2 to 3 minutes more. Repeat with remaining sandwich.

By Buckwheat Queen

Ingredients

• ✓ dijon mustard
• honey
• apple cider vinegar
• rosemary
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir Dijon, honey, vinegar, rosemary, salt, and pepper together in a bowl.
3. 3 Place chicken thighs on a large rimmed pan. Brush honey-mustard all over both sides of chicken.
4. 4 Cook in the preheated oven for 30 minutes, basting every 15 minutes with remaining honey-mustard. Increase oven temperature to 400 degrees F (200 degrees C) and cook until 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 sarah zajicek

Ingredients

• ✓ dijon mustard
• red currant jelly
• brown sugar
• ketchup
• little smokie sausage

Instructions

1. 1 Mix red currant jelly, mustard, brown sugar, and ketchup in a slow cooker over medium-low heat. Place little smokie sausages into the mixture and simmer for at least 2 hours before serving with toothpicks.

By JAZZY-GIRL

Ingredients

• ✓ dijon mustard
• crescent roll
• smoked link sausage
• rosemary
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Unroll crescent roll dough on a clean work surface and brush generously with Dijon mustard. Cut each crescent roll triangle into 3 triangular pieces. Place a sausage at the thick end of one of the crescent roll strips and roll up, ending at the narrow end. Repeat until you have used all dough and made 24 pigs in a blanket. Reserve remaining sausages for another use.
3. 3 Arrange pigs in a blanket in a circular shape on a round pizza pan, with rolls gently touching.
4. 4 Bake in the preheated oven until dough is golden brown and puffed up, 15 to 18 minutes. Allow to cool for a few minutes before carefully transferring the wreath onto a round serving tray. If the sections come apart during the transfer, just recreate the circle shape as best as you can.
5. 5 Arrange rosemary sprigs around the outside of the wreath and place ketchup in a small bowl in the middle.

By Rebekah Rose Hills

Ingredients

• ✓ dijon mustard
• mayonnaise
• horseradish
• worcestershire sauce

Instructions

1. 1 Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together until smooth.

By sanzoe

Ingredients

• ✓ dijon mustard
• puff pastry
• deli ham
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread with mustard and cover with Cheddar cheese slices, leaving a 1-inch border. Add a layer of ham slices on top. Roll puff pastry up tightly like a jelly roll.
3. 3 Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet.
4. 4 Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.

By Annika

Ingredients

• ✓ dijon mustard
• pan drippings
• chicken stock
• butter

Instructions

1. 1 Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into the skillet.
2. 2 Pour chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a creamy consistency, 2 to 5 minutes.
3. 3 Remove the skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

By John Mitzewich

Ingredients

• ✓ dijon mustard
• olive oil
• red wine vinegar
• maple syrup
• green bean

Instructions

1. 1 Combine olive oil, red wine vinegar, Dijon mustard, and maple syrup in a bowl. Whisk until smooth.
2. 2 Place green beans into a pot and cover with salted water; bring to a boil and cook for no more than 3 minutes. Remove from heat and drain.
3. 3 Toss green beans in dressing mixture or serve with dressing on the side.

By Dave

Ingredients

• ✓ dijon mustard
• raspberry chipotle sauce
• garlic and herb cheese spread
• sour cream
• chipotle pepper

Instructions

1. 1 Combine chipotle sauce, mustard, cheese, sour cream, and pepper in a small bowl; mix well. Serve at room temperature or chilled.

By Bibi

Ingredients

• ✓ dijon mustard
• soy milk
• apple cider vinegar
• salt
• sunflower oil

Instructions

1. 1 Combine soy milk, apple cider vinegar, Dijon mustard, and sea salt in a blender; blend until smooth. Slowly add oil in a thin steady stream while the blender is running until mayonnaise is thick, but still runny.

By Allrecipes Member

Ingredients

• ✓ dijon mustard
• puff pastry sheet
• pork sausage
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unfold puff pastry sheets. Cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares.
3. 3 Brush each square with mustard (if using).
4. 4 Divide sausage into 12 equal pieces and roll into small logs. Place one log onto each square.
5. 5 Roll dough around sausage and lightly brush dough with beaten egg to seal.
6. 6 Place rolls onto an ungreased baking sheet. Brush the tops with remaining beaten egg.
7. 7 Bake in the preheated oven for 10 minutes. Check to ensure they aren't burning, then continue to bake until puffed and golden, about 10 more minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C).
8. 8 Serve and enjoy!

By POSHIE25

Ingredients

• ✓ dijon mustard
• honey
• black pepper
• pork loin
• pineapple chunk
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste.
3. 3 Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin.
4. 4 Place a cooking thermometer into the pork loin and cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.

By Pipsy D

Ingredients

• ✓ dijon mustard
• chicken breast
• red pepper jelly
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees F).
2. 2 Arrange chicken breasts in a large baking dish; do not overcrowd.
3. 3 Mix together pepper jelly, mustard, and honey in a small bowl until well combined; pour over chicken to coat.
4. 4 Bake uncovered in the preheated oven, basting occasionally, until chicken is no longer pink and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By CARTUIN