Skip to content

Type what you have

Cook with

mustard ×
Tropical Island Baked Beans
Side Dish Caribbean

Tropical Island Baked Beans

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Drain pineapple reserving 1/3 cup juice.
  3. 3 Combine ketchup, reserved pineapple juice, brown sugar, and ground mustard in a large casserole dish. Stir baked beans, sausage, and crushed pineapple into the ketchup mixture.
  4. 4 Bake in preheated oven until heated through, 30 to 35 minutes.

By Allrecipes Member

Deviled Eggs with Zip
Appetizer Caribbean

Deviled Eggs with Zip

4.1

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. 2 Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl, and mash together with mayonnaise, Chinese hot prepared mustard, yellow mustard, salt and pepper.
  3. 3 Fill the hollowed egg whites with the egg yolk mixture. Garnish with paprika. Chill in the refrigerator until serving.

By Bonnie

Caribbean Canadian Glazed Chicken
Dinner Caribbean

Caribbean Canadian Glazed Chicken

4.0

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 To Make Glaze: In a medium bowl combine the ketchup, pineapple juice, molasses, rum, mustard and garlic. Season with salt and pepper to taste and mix well.
  2. 2 Place chicken pieces in a lightly oiled 9x13 inch baking dish; brush both sides with prepared glaze, using about 1/2 of the glaze. Cover dish and refrigerate to marinate for at least 2 hours or overnight. Also, refrigerate remaining glaze.
  3. 3 Preheat oven to 375 degrees F (190 degrees C).
  4. 4 Lightly brush chicken pieces on one side with some of the reserved glaze and bake uncovered in preheated oven for about 25 minutes. Turn pieces, brush with remaining glaze and bake for another 25 minutes or until chicken is tender.
  5. 5 Preheat oven to broil.
  6. 6 Put chicken under broiler and lightly brown on both sides, about 2 to 3 minutes each side. (Note: Watch chicken carefully, as this 'sugary' glaze burns easily!)

By Lesley Prince

Caribbean Sweet Potato Salad
Lunch Caribbean

Caribbean Sweet Potato Salad

4.3

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Place Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
  2. 2 In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
  3. 3 Cut cooled potatoes into 1-inch cubes and add to dressing along with cucumber and red onion. Toss well. Serve at room temperature or chilled. Toss peanuts in just before serving.

By jessica

Brown Sugar and Mustard Ham Glaze
Pantry American

Brown Sugar and Mustard Ham Glaze

4.8

Prep
10 min
Cook
Total
10 min

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

Honey Mustard Sauce
Dinner

Honey Mustard Sauce

4.7

Prep
10 min
Cook
Total
130 min

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

Mustard-Cream Pan Sauce

Mustard-Cream Pan Sauce

3.9

Prep
Cook
Total

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

Dipping Sauce for Coconut Shrimp

Dipping Sauce for Coconut Shrimp

4.7

Prep
5 min
Cook
Total
65 min

Instructions

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

By abcd1234

Tangy Broccoli
Dinner

Tangy Broccoli

4.2

Prep
10 min
Cook
10 min
Total
20 min

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

KC's Smoked Brisket
Dinner American

KC's Smoked Brisket

4.8

Prep
10 min
Cook
375 min
Total
895 min

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

Dijon-Style Artichoke Dip
Appetizer

Dijon-Style Artichoke Dip

3.7

Prep
5 min
Cook
Total
65 min

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

Cindy's Sausage Rolls
Appetizer American

Cindy's Sausage Rolls

3.9

Prep
10 min
Cook
20 min
Total
30 min

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

Mustard Chicken
Dinner American

Mustard Chicken

4.4

Prep
15 min
Cook
50 min
Total
65 min

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

Grilled Ham
Dinner American

Grilled Ham

4.8

Prep
10 min
Cook
150 min
Total
190 min

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

Dad's Candied Salmon
Dinner

Dad's Candied Salmon

3.8

Prep
10 min
Cook
25 min
Total
35 min

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

Homemade Mustard

Homemade Mustard

2.9

Prep
5 min
Cook
185 min
Total
410 min

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

Maille® Dijon Shrimp Starter
Appetizer

Maille® Dijon Shrimp Starter

Prep
Cook
Total

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

Hal's Wine Mustard
French

Hal's Wine Mustard

4.2

Prep
2 min
Cook
8 min
Total
10 min

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

Spicy Brussels Sprout Chips
Appetizer

Spicy Brussels Sprout Chips

4.5

Prep
15 min
Cook
25 min
Total
40 min

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

Mock Hollandaise Sauce

Mock Hollandaise Sauce

4.0

Prep
5 min
Cook
5 min
Total
10 min

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

White Cheddar and Horseradish Spread
Appetizer

White Cheddar and Horseradish Spread

5.0

Prep
10 min
Cook
Total
40 min

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

Simple Smoked Pork Butt
Dinner American

Simple Smoked Pork Butt

4.0

Prep
10 min
Cook
600 min
Total
1150 min

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