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Ingredients

• ✓ mustard
• chicken tender
• mojo marinade
• olive oil
• sweet onion
• cuban bread
• dill pickle
• swiss cheese

Instructions

1. 1 Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened. Transfer chicken to a resealable plastic bag; add enough mojo marinade to cover chicken. Toss to coat in marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, or up to overnight.
2. 2 Heat olive oil in a large skillet over medium heat. Remove chicken tenders from marinade, shake off excess, and place in the skillet. Discard remaining marinade. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate.
3. 3 Add sliced onion to the same skillet, adding a bit more oil if necessary; cook until softened, about 3 minutes. Transfer to a plate.
4. 4 Cut Cuban bread into 4 rolls; slice each roll in half lengthwise without cutting all the way through. Spread mustard on bottom and top of each roll to cover. Divide and place pickle slices on bottom rolls, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle; serve.

By lutzflcat

Ingredients

• ✓ mustard
• mayonnaise
• cayenne pepper
• cuban bread
• swiss cheese
• ham
• pork
• dill pickle
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Mix mayonnaise, mustard, and cayenne together in a bowl to make sauce.
3. 3 Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of two sandwiches.
4. 4 Spread each half on both sides generously with mayo-mustard sauce.
5. 5 Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices Swiss cheese. Place tops on sandwiches.
6. 6 Melt butter in a heavy skillet over medium heat. Place sandwiches in the skillet and press down with a heavy weight, such as another skillet or foil-wrapped bricks. Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.
7. 7 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ mustard
• cream cheese
• swiss cheese
• mayonnaise
• ham
• pork
• salami
• dill pickle
• swiss cheese
• cuban bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat together cream cheese and 8 ounces Swiss cheese in a large bowl with an electric mixer until well combined. Add mayonnaise and mustard and mix until smooth. Stir in ham, pork, salami, and dill pickles until incorporated. Spoon mixture into an oven-safe dish. Sprinkle 3 tablespoons Swiss cheese over the top.
3. 3 Bake in the preheated oven until heated through, 18 to 20 minutes.
4. 4 Preheat the oven's broiler. Broil dip until the top is nicely browned and bubbly, 1 to 2 minutes. Watch closely, so it doesn't burn.
5. 5 Slice bread into 1/2-inch-thick slices to use as dippers. Serve with hot dip.

By lutzflcat

Ingredients

• ✓ mustard
• russet potato
• egg
• mixed vegetable
• mayonnaise
• pimiento-stuffed olive
• lemon juice
• black pepper
• dill weed
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender yet firm, about 15 minutes. Drain and place in a large serving bowl.
2. 2 Place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop eggs. Add to potatoes in the serving bowl. Stir in mixed vegetables until combined.
3. 3 Make dressing: Combine mayonnaise, olives, lemon juice, pepper, mustard, dill, and salt in a separate bowl; stir until blended.
4. 4 Pour dressing over potato mixture. Season with salt and pepper; toss to coat. Cover and refrigerate until chilled, at least 1 hour to overnight.

By Saul

Ingredients

• ✓ mustard
• chicken
• corn
• green olive
• raisin
• carrot
• celery
• green apple
• heavy cream
• white sugar
• salt
• black pepper
• parsley
• lettuce leaf
• watercress
• potato stick

Instructions

1. 1 Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
2. 2 Stir cream and mustard together in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
3. 3 Arrange lettuce leaves and watercress on a platter and spoon chicken salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until ready to serve.

By Mia

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