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Ingredients

• ✓ brown mustard
• white rice
• green olive
• chicken broth
• lemon juice
• garlic
• carrot
• green bell pepper
• red bell pepper
• onion
• olive oil
• lemon
• chicken leg quarter
• salt
• lemon pepper seasoning
• cayenne pepper
• black pepper
• garlic
• olive oil
• lemon juice

Instructions

1. 1 Stir together lemon juice, oil, mustard, and garlic for marinade in a small bowl. Stir together black pepper, cayenne, lemon-pepper seasoning, and salt in another small bowl. Rub spice mixture all over chicken and transfer to a large zip-top plastic bag. Add lemon juice mixture. Seal the bag and turn to coat. Chill up to 8 hours or overnight.
2. 2 Prepare an outdoor grill for indirect grilling, lighting burners on one side only or pushing lit coals to one side. Heat grill to medium heat, 325 to 375 degrees F (165 to 190 degrees C). Lightly oil the grill grate.
3. 3 Transfer chicken to unlit side of grill, discarding marinade. Grill, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 40 to 50 minutes.
4. 4 Meanwhile, grill lemon halves, cut-sides down, over lit side of the grill until grill marks appear, about 8 minutes.
5. 5 Heat 1/4 cup oil in a 12-inch cast iron skillet on the stovetop over medium-high heat until hot. Stir in onions, bell peppers, carrot, garlic, and lemon juice; cook, stirring occasionally, until liquid evaporates and vegetables are tender and starting to brown, 10 to 12 minutes. Add chicken broth; cook and stir for 1 minute. Remove from heat and stir in olives.
6. 6 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
7. 7 Arrange grilled chicken over vegetables in the skillet.
8. 8 Cover and bake in the preheated oven for 20 minutes. Serve over cooked rice with grilled lemon halves.

By CookingWithShelia

Ingredients

• ✓ brown mustard
• plain greek yogurt
• garlic powder

Instructions

1. 1 Stir mustard, yogurt, and garlic powder together in a bowl until even in color. Cover bowl with plastic wrap and refrigerate 1 hour before serving.

By Jimmy Simian

Ingredients

• ✓ brown mustard
• apricot preserves
• salmon fillet

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) with oven rack in top position. Line a baking sheet with aluminum foil.
2. 2 Combine apricot preserves and mustard.
3. 3 Place salmon fillets on the prepared baking sheet. Brush ½ apricot-mustard over top.
4. 4 Bake in the preheated oven for 16 minutes; brush with remaining ½ apricot-mustard. Continue baking until salmon flakes easily with a fork, about 2 minutes more.

By Crafter060

Ingredients

• ✓ brown mustard
• honey
• red raspberry preserves
• mustard seed
• pretzel

Instructions

1. 1 In a bowl, thoroughly combine the spicy brown mustard, honey, raspberry preserves, and mustard seeds. Serve in a dip bowl surrounded by pretzels. Store refrigerated. Dip will thicken when cold.

By SHORECOOK

Ingredients

• ✓ brown mustard
• barbecue sauce
• molasses
• bourbon

Instructions

1. 1 In a medium bowl, mix together hickory flavored barbeque sauce, spicy brown mustard, molasses and bourbon. Use on prepared meats as desired.

By Frank Buettner

Ingredients

• ✓ brown mustard
• salad dressing
• bread crumb
• zucchini

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine mustard and Italian dressing in a small bowl. Place bread crumbs in a separate bowl.
3. 3 Dip zucchini slices in mustard mixture, then press into bread crumbs to coat. Arrange coated zucchini in a casserole dish.
4. 4 Bake in the preheated oven until soft, about 30 minutes.

By Meggles

Ingredients

• ✓ brown mustard
• greek yogurt
• honey
• lemon juice

Instructions

1. 1 Stir yogurt, honey, mustard, and lemon juice in a bowl until evenly mixed. Store in a covered container in the refrigerator until ready to serve.

By East Coast Recipes

Ingredients

• ✓ brown mustard
• chicken breast
• salsa
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the chicken in a shallow baking dish. In a medium bowl, stir together the salsa, brown sugar and mustard; pour over the chicken. Cover the dish with aluminum foil.
3. 3 Bake for 1 hour in the preheated oven, until chicken is cooked through. Remove the foil for the last 15 minutes to brown the chicken.

By ElaineHN

Ingredients

• ✓ brown mustard
• brown sugar
• honey
• clove
• ginger

Instructions

1. 1 Mix brown sugar, honey, brown mustard, cloves, and ginger together in a microwave-safe bowl; heat in microwave until sugar is dissolved, 45 to 60 seconds.

By Candi

Ingredients

• ✓ brown mustard
• whole wheat bread
• luncheon meat
• cheddar cheese
• tomato
• onion
• butter

Instructions

1. 1 Spread the mustard onto one side of each of the bread slices. Place the luncheon meat onto half of the bread slices, then top each with 2 slices of Cheddar cheese, sliced tomato, and onion. Place the remaining bread slices, mustard-side-down onto the onions. Spread butter evenly onto the outside of each sandwich.
2. 2 Heat a large skillet over medium-low heat. Place the sandwiches into the skillet, and cook until they are golden brown, then flip the sandwiches over, and continue cooking until golden brown and crispy on the other side, about 6 minutes per side. Allow the sandwiches to cool slightly before serving.

By AvidAngler

Ingredients

• ✓ brown mustard
• firm tofu
• all-purpose flour
• vegetable oil
• sesame seed

Instructions

1. 1 Drain tofu paper towels for about 45 minutes. Cut block into 1/4-inch-thick slices; cut slices in half. Arrange slices into a single layer over dry paper towels and sprinkle 1 tablespoon flour on top. Flip slices over and sprinkle with remaining flour.
2. 2 Heat oil in a skillet over medium-high heat. Saute tofu until light brown, 3 to 5 minutes per side. Add sesame seeds and toss with mustard, using a rubber spatula to avoid breaking tofu slices. Serve warm.

By Hungarian

Ingredients

• ✓ brown mustard
• burgundy wine
• olive oil
• garlic powder
• black pepper
• salt
• asparagus

Instructions

1. 1 In a medium bowl, whisk together Burgundy wine, olive oil, brown mustard, garlic powder, black pepper and salt.
2. 2 Place asparagus in a large glass bowl, and cover with the Burgundy wine mixture. Cover bowl, and marinate asparagus in the refrigerator at least 2 hours, turning occasionally.
3. 3 Preheat an outdoor grill for high heat, and lightly oil grate.
4. 4 Grill asparagus 10 minutes, or to desired tenderness.

By Denyse

Ingredients

• ✓ brown mustard
• sauerkraut
• brown sugar
• celery seed
• black pepper
• cheddar bratwurst sausage
• shoestring french fry

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Spread sauerkraut into bottom of a 9-inch square glass baking dish.
3. 3 Stir reserved liquid from sauerkraut, brown mustard, brown sugar, celery seed, and black pepper together in a bowl; drizzle over sauerkraut. Arrange sausage slices in a layer over the sauerkraut and sauce. Loosely pile frozen french fries atop the sausage.
4. 4 Bake in preheated oven until the french fries are lightly browned, 20 to 30 minutes.

By paticu

Ingredients

• ✓ brown mustard
• mayonnaise
• sour cream
• lemon zest
• lemon juice
• cajun seasoning
• dill

Instructions

1. 1 Whisk mayonnaise, sour cream, mustard, lemon zest, lemon juice, Cajun seasoning, and dill together in a bowl until well blended.

By CookingWithShelia

Ingredients

• ✓ brown mustard
• maple syrup
• pineapple juice
• soy sauce
• olive oil
• firm tofu
• sesame seed

Instructions

1. 1 Whisk together maple syrup, pineapple juice, mustard, and soy sauce in a small bowl. Set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook and stir tofu in hot oil until evenly browned. Stir in maple syrup mixture and continue to cook until glaze is reduced. Sprinkle with sesame seeds.

By doll

Ingredients

• ✓ brown mustard
• beef hot dog
• butter
• yellow onion
• pretzel crisp
• sauerkraut

Instructions

1. 1 Bring a small saucepan of water to a boil over high. Add hot dogs; reduce heat to medium-low and simmer 5 minutes. Remove from heat.
2. 2 Melt butter in a small skillet over medium heat. Add onions and saute until onions are soft and have started to brown, about 5 minutes.
3. 3 Drain hot dogs. Slice each into 8 rounds.
4. 4 Arrange Snack Factory® Pretzel Crisps® on a serving platter. Top with about a teaspoon sauerkraut and a hot dog round. Drizzle with mustard and top with grilled onions.

By Soup Loving Nicole

Ingredients

• ✓ brown mustard
• catfish fillet
• thyme
• vegetable oil
• all-purpose flour
• salt
• black pepper
• baking soda

Instructions

1. 1 Place catfish pieces into a mixing bowl and sprinkle with thyme leaves; toss to coat. Mix in mustard with your hands. Cover and refrigerate for 8 hours to overnight.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Whisk together flour, salt, black pepper, and baking soda in a large bowl. Dip catfish pieces, one at a time, into flour mixture and shake off excess.
4. 4 Working in batches, fry catfish nuggets in hot oil until no longer translucent in the center and outside is golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Let oil come back up to temperature between batches.

By rachel

Ingredients

• ✓ brown mustard
• knockwurst
• butter
• corned beef
• rye bread
• swiss cheese

Instructions

1. 1 Slice knockwurst into long slices.
2. 2 Melt butter on a large griddle over medium heat. Throw corned beef onto the griddle and get it sizzling. Add knockwurst slices; cook 4 to 5 minutes.
3. 3 Add bread, making sure it gets a good coat of butter and grease from the griddle. Cook for 1 minute, then flip. Place Swiss cheese on bread slices. Cover with a lid or pot to steam until cheese melts, about 1 minute.
4. 4 Remove everything from the griddle and assemble sandwich. Place one slice of bread on a plate with the melted cheese facing up. Pile on corned beef, knockwurst slices, and mustard. Top with second slice of bread, cheese facing down. Eat hot.

By Brian Genest

Ingredients

• ✓ brown mustard
• butter
• flour
• milk
• worcestershire sauce
• garlic powder
• salt
• cheddar cheese

Instructions

1. 1 Melt butter in a small saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting, stirring constantly for 30 seconds to 1 minute.
2. 2 Stir in the milk, mustard, Worcestershire, garlic powder, and salt. Cook until mixture starts to bubble and thicken, 3 to 4 minutes.
3. 3 Remove from heat and gradually stir in Cheddar cheese until melted and smooth. Keep in mind that the sauce will thicken as it cools, so if necessary, add a little more milk to reach dipping consistency.

By lutzflcat

Ingredients

• ✓ brown mustard
• egg
• green onion
• mayonnaise
• dill pickle relish
• parsley
• sweet hot mustard

Instructions

1. 1 Place eggs in a heavy pot and fill with water, about 1 inch above the eggs. Bring to a rolling boil over medium-high heat. Remove from heat and allow to stand for 15 minutes. Place in an ice bath for 5 minutes. Remove shells.
2. 2 Chops eggs to desired consistency, either by hand or in a food processor.
3. 3 Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.

By CAPTMRWILL

Ingredients

• ✓ brown mustard
• lime juice
• white vinegar
• cilantro
• brown sugar
• garlic
• salt
• olive oil

Instructions

1. 1 Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.

By drjwall

Ingredients

• ✓ brown mustard
• ham
• mayonnaise
• onion
• dill pickle relish

Instructions

1. 1 Add ham to the bowl of a food processor; pulse until finely chopped but not pasty, 6 or 7 pulses. (You may need to do this in batches.) Transfer to a large bowl; repeat with remaining ham.
2. 2 Stir mayonnaise, onion, relish, and mustard into chopped ham mixture until well combined; add more mayonnaise if mixture is too dry. Chill ham salad until ready to serve.

By Diane Horn Talts

Ingredients

• ✓ brown mustard
• pie pastry
• swiss cheese
• tomato
• olive oil
• herbes de provence

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Fit pie pastry into a 9-inch pie dish. Poke holes in bottom of crust with a fork.
2. 2 Spread mustard evenly over bottom of crust. Cover with Swiss cheese, then arrange tomato slices over top to cover cheese in a spiral, from the outer edge to the center. Drizzle oil over tomatoes and sprinkle herbes de Provence over top.
3. 3 Bake in the preheated oven until crust is golden brown, cheese is melted, and tomatoes are curled at the edges, about 20 minutes.

By Snackybits

Ingredients

• ✓ brown mustard
• tuna
• mayonnaise
• red wine vinegar
• apple
• raisin
• rainbow peppercorn
• greek seasoning

Instructions

1. 1 Mash tuna together with mayonnaise, brown mustard, red wine vinegar, pepper and Greek seasoning. Fold in apple and raisins.
2. 2 Fold in apple and raisins and serve on crackers, toasted whole grain bread, or wrapped in lettuce leaves.

By AMBERKATIE

Ingredients

• ✓ brown mustard
• red wine
• teriyaki sauce
• honey
• onion flakes
• garlic powder
• herbes de provence
• black pepper

Instructions

1. 1 In a large jar with a tight-fitting lid, mix the dry red wine, teriyaki sauce, honey, spicy brown mustard, dried minced onion flakes, garlic powder, fines herbs and ground black pepper. Seal the jar, and shake until the ingredients are well-mixed.
2. 2 Place steak or beef tips in a resealable plastic bag. Pour dry red wine mixture into the bag. Place in the refrigerator and allow to marinate at least 8 hours, turning the bag occasionally, before grilling as desired.

By LINDA W

Ingredients

• ✓ brown mustard
• corned beef brisket
• onion
• sauerkraut
• beef broth

Instructions

1. 1 Trim excess fat from corned beef and put in a large enough slow cooker that the brisket can lay almost flat along the bottom. Place onion on top of beef.
2. 2 Drain sauerkraut and pile on top of onion. Mix broth and mustard together and pour over everything in the slow cooker.
3. 3 Cook on Low until brisket is very tender, 7 to 9 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).

By FREEINAK

Ingredients

• ✓ brown mustard
• crawfish tail
• cream cheese
• sour cream
• green onion
• garlic
• liquid shrimp and crab boil seasoning
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine crawfish tails, cream cheese, sour cream, green onions, garlic, mustard, and crab boil seasoning in a large mixing bowl. Mix with an electric hand mixer until the consistency is nice and creamy.
3. 3 Place mixture in an oven-safe dish. Sprinkle bread crumbs on top of the mixture.
4. 4 Bake in the preheated oven until the top is lightly browned, about 20 minutes.

By CookingWithShelia

Ingredients

• ✓ brown mustard
• peach preserves
• honey
• hot pepper sauce
• chicken
• creole seasoning

Instructions

1. 1 Preheat the oven broiler.
2. 2 In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
3. 3 Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
4. 4 Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.

By Melissa P

Ingredients

• ✓ brown mustard
• brown lentil
• mushroom
• garlic powder
• italian seasoning
• salt
• black pepper
• bread crumb
• egg
• vegetable oil

Instructions

1. 1 Combine lentils, mushrooms, mustard, garlic powder, Italian seasoning, salt, and pepper in a food processor; pulse to combine.
2. 2 Transfer mixture to a large bowl. Add bread crumbs and egg; mix until evenly combined. Shape mixture into 6 equal-sized patties.
3. 3 Heat oil in a large skillet over medium-high heat. Place half of the patties in the skillet and cook for 5 minutes. Carefully flip and cook for 5 minutes more. Repeat with remaining patties.

By Soup Loving Nicole

Ingredients

• ✓ brown mustard
• celeriac
• water
• lime juice
• vegan mayonnaise
• horseradish
• olive oil
• salt
• black pepper

Instructions

1. 1 Put celery root in a bowl. Pour in water and lime juice. Mix and let sit for 20 minutes.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
3. 3 Make the mayo sauce. Mix together vegan mayonnaise, mustard, and horseradish powder. Keep covered in the refrigerator until needed.
4. 4 Drain the celery root sticks, dry, and place back into a bowl. Drizzle oil over the fries and season with salt and pepper. Toss to coat evenly.
5. 5 Add celery root to the air fryer basket. Cook, checking for doneness halfway through, about 10 minutes. Shake the basket and continue cooking until fries are crisp and browned, about 8 minutes more.
6. 6 Serve fries immediately with vegan mayo on the side.

By Buckwheat Queen