Type what you have

Ingredients

• ✓ mustard
• egg yolk
• sugar
• butter
• white vinegar
• half-and-half

Instructions

1. 1 In a medium saucepan, stir together egg yolk, sugar, mustard, butter, and vinegar. Whisk together over medium heat and boil until thick. Remove from heat and cool. Whisk in half-and-half. Refrigerate until using.

By SILVANUS

Ingredients

• ✓ mustard
• flank steak
• bacon
• onion
• dill pickle
• butter
• water
• beef bouillon

Instructions

1. 1 Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
2. 2 Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
3. 3 Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
4. 4 Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

By Ron Oldham

Ingredients

• ✓ mustard
• white wine vinegar
• dill
• garlic
• lemon juice
• olive oil
• salt
• black pepper

Instructions

1. 1 Stir vinegar and mustard together in a small bowl until smooth. Stir dill, garlic, and lemon juice into vinegar mixture. Slowly stream olive oil into mixture while whisking continuously until dressing is creamy and smooth. Season with salt and pepper.

By Allrecipes Member

Ingredients

• ✓ mustard
• cauliflower
• onion
• carrot
• cucumber
• green bean
• salt
• all-purpose flour
• curry powder
• turmeric
• ground ginger
• malt vinegar
• white sugar

Instructions

1. 1 Combine cauliflower, onion, carrots, cucumber, beans, and salt in a large bowl and toss well. Leave for 24 hours.
2. 2 The next day, rinse vegetables thoroughly in several changes of cold water. Drain well in a colander for 30 minutes.
3. 3 Inspect eight 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until picalilli is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Combine flour, curry powder, turmeric, mustard powder, and ginger in a large pot. Gradually stir in 1/2 the vinegar, blending well until a smooth paste without lumps forms. Add remaining vinegar and sugar, mix well, and bring to a boil over medium heat, stirring continuously. Cook until mixture thickens, about 5 minutes. Add vegetable mixture and bring to a boil. Cook for 2 minutes. Remove from heat.
5. 5 Pack picalilli into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
8. 8 Leave for 1 month, to allow picalilli to mature, before eating.

By Tomsmum

Ingredients

• ✓ mustard
• butter
• all-purpose flour
• salt
• cayenne pepper
• milk
• worcestershire sauce
• cheddar cheese

Instructions

1. 1 In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened.
2. 2 Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast.

By PATTY5

Ingredients

• ✓ mustard
• egg
• tuna
• red onion
• mayonnaise
• garlic
• paprika
• salt

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Allow to cool completely, about 20 minutes.
2. 2 Slice each egg in half lengthwise, remove yolks and place them in a bowl. Set the whites aside on a serving platter. Mash yolks together with tuna, red onion, mayonnaise, Dijon mustard, garlic, smoked paprika, and salt until smooth and combined. Fill each egg white half with about a tablespoon of filling. Garnish with smoked paprika.

By Allrecipes

Ingredients

• ✓ mustard
• potato
• onion
• sugar
• salt
• cider vinegar
• black pepper
• vegetable oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
2. 2 Put potatoes into a large bowl; add onion and stir.
3. 3 Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper.
4. 4 Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture.
5. 5 Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.

By KFREESE

Ingredients

• ✓ mustard
• cauliflower
• margarine
• onion
• flour
• milk
• cheddar cheese
• parmesan cheese
• panko bread crumb

Instructions

1. 1 Heat the oven to 375 degrees F (190 degrees C).
2. 2 Cook cauliflower in boiling water in large saucepan 4 minutes. Drain well.
3. 3 Melt 2 tablespoons margarine in large saucepan on medium heat. Add onions; cook and stir 3 minutes or until crisp-tender. Stir in flour and mustard; cook and stir 1 minute. Whisk in milk; cook 5 minutes or until thickened, frequently stirring. Remove from heat. Add 1 1/4 cups Cheddar and 3 tablespoons Parmesan; stir until Cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into a 2.5-liter casserole dish sprayed with cooking spray.
4. 4 Microwave remaining margarine in medium microwaveable bowl 30 seconds or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
5. 5 Bake 20 to 25 minutes or until heated through, topping with remaining Cheddar for the last 5 minutes.

By Cracker Barrel

Ingredients

• ✓ mustard
• apple juice
• brown sugar
• corned beef brisket
• spice packet
• red potato
• cabbage
• onion
• carrot

Instructions

1. 1 Pour apple juice into a large slow cooker. Mix in brown sugar and mustard, stirring until brown sugar has dissolved. Mix in the contents of the spice packets, then lay briskets into apple juice mixture. Top with potatoes, cabbage chunks, onions, and carrots, then push vegetables into liquid.
2. 2 Cover and cook on High for 4 to 5 hours or on Low for 8 to 10 hours, until corned beef is very tender. Slice the meat thinly across the grain and serve with the vegetables.

By tonmeilleurami

Ingredients

• ✓ mustard
• oil
• egg
• turkey sausage
• nutmeg
• cayenne pepper
• all-purpose flour
• egg
• panko bread crumb

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into the saucepan. Cover with a lid, reduce heat to medium-high, and cook until egg yolks are soft, about 6 minutes. Remove eggs from hot water and cool under cold running water. Peel and dry eggs on paper towels.
3. 3 Mix together sausage, mustard, nutmeg, and cayenne pepper in a large bowl. Shape mixture into 6 equal balls.
4. 4 Lay a piece of plastic wrap on a flat work surface. Place 1 sausage ball onto the center of the plastic wrap, fold the plastic over sausage, and flatten into an 1/8-inch-thick oval. Pull the plastic back and place 1 egg onto the center of flattened sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing well. Repeat with remaining sausage balls and eggs.
5. 5 Place flour into a shallow bowl. Beat 2 eggs in a second shallow bowl. Pour bread crumbs into a third bowl.
6. 6 Dredge sausage-wrapped eggs in flour, dip in beaten eggs, then press in bread crumbs to coat. Gently toss between your hands to remove excess bread crumbs, then place breaded eggs on a plate.
7. 7 Cook in batches in the preheated oil until golden, 5 to 6 minutes. Transfer Scotch eggs to a wire rack to cool, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ mustard
• vegetable oil
• garlic
• black pepper
• paprika
• coriander
• white pepper
• cayenne pepper
• corned beef brisket

Instructions

1. 1 Mix vegetable oil and garlic in a small bowl; set aside for 1 hour. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl; set aside.
2. 2 Preheat the oven to 225 degrees F (110 degrees C).
3. 3 Cover a baking sheet with a large sheet of heavy-duty aluminum foil; coat with prepared garlic oil. Lay beef brisket on the oiled foil sheet and brush with remaining garlic oil. Cover brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
4. 4 Wrap brisket, fat-side up, in the sheet of foil. Place wrapped corned beef on another sheet of aluminum foil with the seam- and fat-sides down. Place double-wrapped brisket, seam-side down, on a third sheet of aluminum foil; wrap again.
5. 5 Bake in the preheated oven for 6 hours.
6. 6 Remove pastrami from the oven and let cool to room temperature, about 3 hours. Do not remove the foil.
7. 7 Place foil-wrapped pastrami in a freezer bag or other plastic bag; refrigerate for 8 to 10 hours.
8. 8 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
9. 9 Remove pastrami from the refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons remaining pepper mixture.
10. 10 Place pastrami under the broiler and cook until surface browns, 3 to 4 minutes. Remove pastrami from the oven and cut into thin slices, about 1/8-inch thick.
11. 11 Heat a large skillet over low heat; warm pastrami slices in the skillet with a few drops of water until fat turns translucent, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ mustard
• cream of mushroom soup
• milk
• onion
• sauerkraut
• egg noodle
• kielbasa sausage
• swiss cheese
• whole wheat bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.
3. 3 Spread sauerkraut into the bottom of a lightly greased 9x13 inch baking dish. Top with uncooked noodles, then spoon soup mixture evenly over noodles. Cover all with sausage and top with cheese. Lastly, combine bread crumbs and melted butter in a small bowl and mix together; sprinkle mixture over cheese.
4. 4 Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until noodles are tender.

By HOUSEWIFEEXTRAORDINAIR

Ingredients

• ✓ mustard
• butter
• all-purpose flour
• salt
• pepper
• worcestershire sauce
• hot pepper sauce
• milk
• beer
• cheddar cheese
• bread

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a saucepan over low heat. Stir in flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce. Cook and stir until smooth and bubbly, about 5 minutes.
3. 3 Remove the saucepan from the heat. Gradually stir in milk, then return to heat and stir continuously until mixture comes to a boil. Slowly pour in beer; cook and stir for 1 minute.
4. 4 Melt Cheddar cheese into mixture in small portions until completely incorporated. Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up.
6. 6 Spoon cheese sauce over untoasted side.
7. 7 Cook under the preheated broiler until cheese sauce is bubbling and golden, 2 to 3 minutes. Serve hot.

By MOMFISH

Ingredients

• ✓ mustard
• red potato
• cooking oil
• ham
• onion
• white vinegar
• white sugar
• chive
• salt
• pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 20 minutes. Drain, transfer to a large bowl, and cool slightly.
2. 2 Meanwhile, heat a large skillet over medium heat; add oil. Add sliced ham; cook until lightly browned with crispy, golden edges, about 5 minutes.
3. 3 Fold ham, onion, vinegar, mustard, sugar, and chives into potatoes; season with salt and black pepper.

By Farmland

Ingredients

• ✓ mustard
• onion
• apple cider vinegar
• pickling salt
• garlic
• bay leaf
• parsley
• celery seed
• black peppercorn
• beef brisket
• carrot
• cabbage

Instructions

1. 1 Stir mustard, onion, vinegar, pickling salt, garlic, bay leaves, parsley, celery seed, and peppercorns together in a bowl. Cover and refrigerate for 24 hours.
2. 2 Rub brisket with mustard mixture, wrap tightly, and refrigerate overnight.
3. 3 Unwrap brisket and place into a slow cooker. Pour in 1 cup water, cover, and cook on Low for 5 hours. Add carrots and cabbage; continue to cook until brisket is tender and can easily be pulled apart with a fork, about 3 more hours.

By margaret

Ingredients

• ✓ mustard
• cheddar cheese
• swiss cheese
• parmesan cheese
• cornstarch
• irish stout beer
• steak sauce
• worcestershire sauce
• garlic powder
• hot pepper sauce
• black pepper

Instructions

1. 1 Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
2. 2 Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
3. 3 Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
4. 4 Season with black pepper to taste.

By Chef Tarek

Ingredients

• ✓ mustard
• beef chuck roast
• onion
• water
• ketchup
• worcestershire sauce
• brown sugar
• salt
• paprika
• all-purpose flour

Instructions

1. 1 Place beef in a slow cooker and cover with onion. Stir together 1 cup water, ketchup, Worcestershire, brown sugar, salt, paprika, and mustard in a medium bowl. Pour mixture over beef and onion.
2. 2 Cover and cook on Low until meat is tender, 9 to 10 hours.
3. 3 Mix remaining 1/4 cup water with flour in a small bowl to form a paste; stir into goulash. Cook on High until sauce thickens, 10 to 15 minutes.

By RHONDA STORY

Ingredients

• ✓ mustard
• butter
• all-purpose flour
• worcestershire sauce
• salt
• black pepper
• beer
• heavy cream
• cheddar cheese
• egg yolk
• bread

Instructions

1. 1 Melt butter in a large saucepan over low heat. Add flour and whisk for 2 to 3 minutes, being careful not to brown flour. Whisk in Worcestershire sauce, mustard, salt, and pepper until very smooth. Whisk in beer. Pour in heavy cream and whisk until smooth. Add Cheddar cheese gradually, stirring constantly, until melted and smooth, about 5 minutes.
2. 2 Remove cheese sauce from the heat and let cool, about 5 minutes. Whisk in egg yolks until incorporated.
3. 3 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up. Spoon cheese sauce over untoasted side.
5. 5 Place under the preheated broiler until cheese sauce is bubbling and golden, 2 to 3 minutes.

By Allyson

Ingredients

• ✓ mustard
• red potato
• cabbage
• butter-flavored cooking spray
• corned beef
• swiss cheese
• white wine
• black pepper
• garlic powder
• phyllo dough
• butter

Instructions

1. 1 Place potatoes into a large saucepan, cover with water, and bring to a boil. Cook over medium-low heat until potatoes are tender, about 15 minutes; drain well.
2. 2 Meanwhile, place cabbage into a second saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until cabbage is tender and softened, about 15 minutes; drain well.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter-flavored cooking spray.
4. 4 Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined.
5. 5 Stir together white wine, mustard, black pepper, and garlic powder in a medium bowl until smooth; mix into corned beef mixture until incorporated. Spread mixture into the prepared baking dish.
6. 6 Lay a phyllo sheet onto a work surface, spray with cooking spray, and lay over casserole, folding the overhang back over the dish; spray the dry side of the overhang with more cooking spray. Repeat three more times, spraying, folding, and respraying phyllo sheet each time. Brush the top of last phyllo sheet with melted butter.
7. 7 Bake in the preheated oven until phyllo sheets are crisp and browned and filling is hot, 45 to 55 minutes.

By Jeannine Ross

Ingredients

• ✓ mustard
• ziti pasta
• olive oil
• onion
• red bell pepper
• garlic
• kielbasa sausage
• sauerkraut
• cayenne pepper
• white wine
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa and cook until kielbasa begins to brown, about 8 minutes. Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more. Stir in wine and parsley and heat through.
3. 3 Toss ziti with kielbasa and sauerkraut mixture and serve immediately.

By MOLSON7

Ingredients

• ✓ mustard
• dark beer
• salt
• black pepper
• garlic
• clove
• corned beef roast
• spice packet
• carrot
• red potato
• green cabbage
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Pour beer into a roasting pan. Stir in corned beef seasoning packet, dry mustard, salt, and black pepper. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay corned beef in the roasting pan.
3. 3 Bake in the preheated oven for 1 hour.
4. 4 Scatter carrots around corned beef; roast for about 1 ½ hours more.
5. 5 Distribute red potatoes around meat; roast until corned beef and vegetables are tender, about 40 minutes more.
6. 6 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 cabbage wedges; cover and steam until tender, about 10 minutes.
7. 7 Transfer cabbage to a platter; season with salt and black pepper. Let butter melt over hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.

By June Mc

Ingredients

• ✓ mustard
• kale
• bacon
• onion
• water
• beef bouillon granules
• nutmeg
• ham
• kielbasa sausage
• salt
• black pepper

Instructions

1. 1 Stir kale into a pot of boiling water and cook for 1 minute. Remove kale with a slotted spoon and set aside.
2. 2 Cook bacon in a large skillet over medium heat until browned, stirring frequently, about 8 minutes. Stir in onion and cook until translucent, about 5 minutes. Stir in blanched kale and cook until bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover and bring to a boil. Reduce the heat to a simmer and stir in bouillon granules and nutmeg. Simmer until kale is tender, about 30 minutes.
3. 3 Stir mustard into the skillet. Lay ham slices and sausage links over kale mixture and simmer until sausage is cooked through, about 35 minutes. Season with salt and black pepper.

By LynJudd

Ingredients

• ✓ mustard
• potato
• bacon
• celery
• green onion
• mayonnaise
• vinegar
• sugar
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain. Transfer to a large baking dish.
3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble and sprinkle over potatoes.
4. 4 Cook celery and green onion in the skillet over medium heat, stirring, until celery is tender, about 5 minutes; transfer to the baking dish.
5. 5 Whisk mayonnaise, vinegar, sugar, mustard, salt, and black pepper together in a bowl until smooth; pour over potatoes and toss to combine. Sprinkle potato mixture with Cheddar cheese.
6. 6 Bake in the preheated oven until cheese is melted, 20 to 35 minutes.

By LizgraEva

Ingredients

• ✓ mustard
• onion
• vegetable oil
• garlic
• juniper berry
• thyme
• oregano
• paprika
• curry powder
• cayenne pepper
• black pepper
• pork loin chop

Instructions

1. 1 Place onion wedges in a bowl. Use a large spoon to gently press onions until they release some of their juices. Combine oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with onions; mix to combine.
2. 2 Arrange pork chops in a large baking pan; pour marinade evenly on top. Cover and refrigerate for at least 24 hours.
3. 3 Preheat an outdoor grill for medium heat.
4. 4 Meanwhile, remove pork from marinade and allow to come to room temperature. Wrap onions separately in a foil pouch; discard marinade.
5. 5 Cook pork steaks and onions on the preheated grill until pork is no longer pink in the center, about 10 minutes per side.

By Kimberly McCutcheon-Seabolt

Ingredients

• ✓ mustard
• cooking spray
• beef stew meat
• yellow onion
• water
• ketchup
• worcestershire sauce
• white vinegar
• brown sugar
• paprika
• salt
• egg noodle

Instructions

1. 1 Prepare a large pot with cooking spray and place over medium heat; cook the beef stew meat in the pot until completely browned on all sides, 5 to 7 minutes. Add the onions; cook and stir until the onions begin to soften, about 5 minutes. Stir the water, ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, and mustard into the beef and onion mixture. Place a cover on the pot, reduce heat to low, and simmer the mixture until the beef is tender, about 2 1/2 hours.
2. 2 Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles at a boil until cooked through yet firm to the bite, about 5 minutes; drain. Serve the goulash over the noodles.

By abuczek

Ingredients

• ✓ mustard
• beef stew meat
• all-purpose flour
• vegetable oil
• potato
• carrot
• onion
• tomato
• coffee
• onion soup mix
• beef bouillon
• soy sauce

Instructions

1. 1 Coat beef thoroughly with flour.
2. 2 Heat oil in a large saute pan over medium heat. Add beef and cook until browned on all sides, 7 to 10 minutes.
3. 3 Transfer beef to a slow cooker and add potatoes, carrots, onion, diced tomatoes, coffee, soup mix, bouillon cubes, soy sauce, and mustard.
4. 4 Cook on Low until beef and vegetables are tender, 4 to 5 hours.

By Jill Brune Lash

Ingredients

• ✓ mustard
• chicken breast
• salt
• black pepper
• all-purpose flour
• egg
• bread crumb
• vegetable oil
• mayonnaise
• sandwich roll
• lemon
• hot pepper sauce
• romaine lettuce

Instructions

1. 1 Place chicken between two sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season generously with salt and pepper.
2. 2 Prepare a breading station: Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
3. 3 Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
4. 4 Preheat the oven to 200 degrees F (95 degrees C).
5. 5 Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on an ovenproof plate lined with paper towels. Keep warm in the oven.
6. 6 Spread mayonnaise over bottom half of each sandwich roll; top with 1 piece of breaded chicken, a few drops of lemon juice, 1 dash hot sauce, and 1 lettuce leaf. Spread mustard over the top half of each sandwich roll. Place top halves over lettuce to form sandwiches.

By daniellev14

Ingredients

• ✓ mustard
• cooking spray
• ground beef
• salt
• black pepper
• mushroom
• onion
• garlic
• white wine
• cream of mushroom soup
• sour cream
• egg noodle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add ground beef. Cook, breaking up, until browned, about 10 minutes. Season with salt and pepper.
3. 3 Stir mushrooms, onion, and garlic into the skillet. Cook and stir until onion is tender, about 2 minutes. Add wine; reduce heat to low and simmer for 3 minutes. Add cream of mushroom soup, sour cream, and mustard.
4. 4 Put cooked noodles in a large bowl and pour beef mixture over; toss to coat. Pour into the prepared baking dish and cover with aluminum foil.
5. 5 Bake in the preheated oven until bubbling, about 25 minutes.

By Brad Ryan

Ingredients

• ✓ mustard
• ground beef
• salt
• black pepper
• butter
• onion
• garlic
• all-purpose flour
• beef broth
• worcestershire sauce
• sour cream
• cream cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet; season with salt and pepper. Cook and stir beef until completely browned, 7 to 10 minutes. Drain and discard any excess grease. Transfer beef to a bowl.
2. 2 Melt butter in the skillet over medium heat. Cook and stir onion and garlic in hot butter until softened, 3 to 5 minutes. Stir flour into onion mixture; cook and stir until flour is browned, about 1 minute. Return beef to the skillet; stir. Pour beef broth over the mixture in the skillet; bring to a boil. Stir Worcestershire sauce and mustard through the mixture.
3. 3 Place a cover on the skillet, reduce heat to medium-low, and cook mixture at a simmer until the consistency is gravy-like, about 1 hour.
4. 4 Stir sour cream and cream cheese through the beef mixture to serve.

By JARRIE

Ingredients

• ✓ mustard
• butter
• onion
• celery
• carrot
• garlic
• red potato
• vegetable broth
• beer
• cabbage
• corned beef
• salt
• black pepper

Instructions

1. 1 Melt butter in a large soup pot over medium-high heat. Add onions and cook for 3 minutes. Add celery, carrots, and garlic, and cook for 5 minutes more.
2. 2 Stir in potatoes, broth, beer, and mustard, and bring to a boil. Reduce heat and simmer for 15 minutes.
3. 3 Stir in cabbage and cook for 5 minutes. Turn heat off and stir in corned beef. Ladle into bowls and season with salt and pepper.

By Soup Loving Nicole