Type what you have

Ingredients

• ✓ dijon mustard
• butter
• egg
• sourdough bread
• avocado
• parmesan cheese

Instructions

1. 1 Melt butter in a skillet over medium heat. Add eggs and cook until whites are mostly firm. Break yolks and continue cooking until eggs are set and no longer runny, 2 to 3 more minutes.
2. 2 Spread one side of toasted sourdough with Dijon mustard. Arrange avocado slices on bread and top with cooked eggs. Sprinkle with Parmesan cheese.

By Britty

Ingredients

• ✓ dijon mustard
• butter
• white sandwich bread
• swiss cheese
• green onion
• parsley
• shrimp
• milk
• sour cream
• egg
• salt

Instructions

1. 1 Butter an 8x8-inch casserole dish.
2. 2 Use remaining butter to lightly butter bread. Cut each slice in half diagonally. Arrange 1/2 of the bread in the prepared dish. Sprinkle with half of the Swiss cheese, 1/2 of the green onions, 1/2 of the parsley, and 1/2 of the shrimp, in that order. Top with remaining bread and sprinkle with remaining cheese, onions, parsley, and shrimp.
3. 3 Beat milk, sour cream, eggs, Dijon mustard, and salt together in a bowl. Pour over casserole, cover, and refrigerate for 8 hours, to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake casserole in the preheated oven until puffed and golden, 30 to 40 minutes. Let sit for 5 minutes. Cut into squares and serve.

By Bev

Ingredients

• ✓ dijon mustard
• honey
• cayenne pepper
• chili flake
• pork sausage
• canola oil
• vegetable oil
• swiss cheese
• biscuit

Instructions

1. 1 In a small bowl, mix together the spicy honey mustard ingredients. Set aside.
2. 2 Form the raw Jimmy Dean Premium Pork Sausage into 8 small patties about the size of your biscuits.
3. 3 In a large frying pan, heat oil over medium high heat for about 1 minute. Add patties and cook for 4 to 5 minutes on each side, or until they are cooked through. Remove from heat. Lay Swiss cheese slices on top and allow them to melt over the patties.
4. 4 On the bottom half of each biscuit, spread spicy honey mustard. Add the sausage and cheese. Top with the other half of the biscuit, and enjoy.

By JimmyDean

Ingredients

• ✓ dijon mustard
• shortcrust pastry
• butter
• leek
• bacon
• egg
• cream
• swiss cheese

Instructions

1. 1 Prepare shortcrust pastry base in pan.
2. 2 Gently fry leek and bacon in butter until leek softens. Whisk eggs, Maille® Dijon Originale mustard and cream together. Add the leek, bacon and cheese. Season and pour into pastry base.
3. 3 Bake at 320 degrees F for 20-25 minutes or until set. Serve warm.

By Maille

Ingredients

• ✓ dijon mustard
• bread
• butter
• swiss cheese
• monterey jack cheese
• ham
• milk
• egg
• green onion
• sherry
• black pepper
• cayenne pepper
• sour cream
• parmesan cheese

Instructions

1. 1 Grease a 9x13-inch baking dish.
2. 2 Arrange bread pieces in the prepared baking dish; drizzle with melted butter. Top with Swiss cheese, Monterey Jack cheese, and ham.
3. 3 Whisk milk, eggs, green onions, sherry, mustard, black pepper, and cayenne pepper together in a bowl until foamy; pour over bread mixture. Cover dish tightly with aluminum foil and refrigerate for 24 hours.
4. 4 Remove dish from refrigerator 30 minutes before baking.
5. 5 Preheat oven to 325 degrees F (165 degrees C).
6. 6 Bake strata in the preheated oven for 1 hour. Remove aluminum foil and top with sour cream and Parmesan cheese. Bake, uncovered, until a knife inserted in the strata comes out clean, about 10 more minutes.

By kayhayes26

Ingredients

• ✓ dijon mustard
• butter
• puff pastry
• bacon
• egg
• salt
• black pepper
• chive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 4 muffin cups with butter (leave space in between the muffin cups).
2. 2 Cut puff pastry sheet into 4 squares and place into the greased muffin cups in such a way that the 4 corners are draping over the sides. Brush bottom and sides of the puff pastry with Dijon mustard.
3. 3 Cut each slice of bacon into 4 pieces and drape 3 bacon slices around the tops of the muffin holes.
4. 4 Break eggs individually into a small bowl without breaking the yolks and slide into the muffin cups.
5. 5 Bake in the preheated oven until puff pastry is lightly browned and eggs are set, 22 to 27 minutes.
6. 6 Remove from oven, season with salt and pepper, and sprinkle with chives.

By Barbara Sauermann

Ingredients

• ✓ dijon mustard
• white bread
• cheddar cheese
• swiss cheese
• milk
• egg
• onion powder
• cornflake cereal
• margarine

Instructions

1. 1 Lightly butter a 9x13-inch baking dish. Cut bread into 1/2-inch cubes.
2. 2 Layer 1/2 of the bread in the bottom of the prepared baking dish. Sprinkle Cheddar cheese over bread, then sprinkle 1 cup Swiss cheese over top. Spread remaining bread cubes over cheese.
3. 3 Mix milk, eggs, onion powder, and mustard until well combined; pour over bread. Sprinkle remaining 1/2 cup Swiss cheese over top. Cover with foil and refrigerate, 8 hours to overnight.
4. 4 The next morning, preheat the oven to 375 degrees F (190 degrees C). Place cornflakes into a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
5. 5 Bake, covered, in the preheated oven for 30 minutes. Uncover and bake for 15 more minutes.

By CARRIE5171

Ingredients

• ✓ dijon mustard
• onion
• sugar
• sour cream
• butter
• egg
• milk
• salt
• baking soda
• baking powder
• sugar
• basil
• rosemary
• parsley
• parmesan cheese
• whole wheat flour
• all-purpose flour
• bacon

Instructions

1. 1 Place the bacon in a large, deep skillet and cook over medium-high heat until evenly browned, about 5 minutes per side. Drain the bacon slices on a paper towel-lined plate. Crumble once cooled.
2. 2 Preheat an oven to 200 degrees F (95 degrees C) to keep the finished waffles warm. Preheat a waffle iron and coat lightly with cooking spray.
3. 3 Combine the all-purpose flour, whole wheat flour, Parmesan cheese, parsley, rosemary, basil, sugar, baking powder, baking soda, and salt in a bowl. Whisk the milk, eggs, butter, and Dijon mustard together in a small bowl. Pour the wet mixture into the dry mixture and stir until just combined.
4. 4 Pour about 1/3 cup batter into each square of the preheated waffle iron; cook until golden, 3 to 4 minutes. Keep prepared waffles in the preheated oven until all are cooked.
5. 5 Stir the sour cream, sugar, and onion together in a small bowl. Drizzle the onion sauce evenly over the warm waffles. Sprinkle crumbled bacon over the waffles to serve.

By Ashley Hayden

Ingredients

• ✓ dijon mustard
• all-purpose flour
• milk
• egg
• butter
• butter
• onion
• butter
• ham
• gruyere cheese

Instructions

1. 1 Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
2. 2 Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
3. 3 Coat a crêpe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crêpe, about 2 minutes.
4. 4 Loosen crêpe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crêpe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crêpes between pieces of parchment or waxed paper.
5. 5 Assemble crêpes one at a time in the still-warm pan; spread mustard over one half, top with 1 slice of ham, along with some of the sautéed onion and Gruyère cheese. Fold the crêpe over the filling, pressing gently, and heat briefly just until the cheese begins to melt. Fold in half again so each finished crêpe is about one-quarter the size of the original.

By lutzflcat

Ingredients

• ✓ dijon mustard
• turkey sausage
• french bread
• butter
• monterey jack cheese
• egg
• milk
• white wine
• green onion
• black pepper
• red pepper flakes
• sour cream
• parmesan cheese

Instructions

1. 1 Place sausage in a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease and set aside.
2. 2 Spread bread pieces in the bottom of a 9x13-inch baking dish. Drizzle with melted butter, then sprinkle with cooked sausage. Cover with cheese.
3. 3 Whisk together eggs, milk, white wine, green onions, and Dijon mustard in a large bowl. Season with black pepper and red pepper flakes. Pour egg mixture over sausage in the baking dish. Cover and refrigerate for 8 hours to overnight.
4. 4 Remove the dish from the refrigerator 30 minutes before baking to let it come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for 30 more minutes.
6. 6 Remove from the oven and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven and bake until cheese begins to brown slightly, about 10 minutes.

By SBASSETT4473

Ingredients

• ✓ dijon mustard
• pie crust
• broccoli
• olive oil
• onion
• garlic
• firm tofu
• soy milk
• salt
• nutmeg
• red pepper
• black pepper
• parsley
• soy cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bake pie crust in the preheated oven until golden brown, 10 to 12 minutes. Set aside.
3. 3 Place broccoli in a steamer over 1-inch boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain.
4. 4 Heat oil in a large skillet over medium-high heat. Sauté onion and garlic until golden. Stir in cooked broccoli and heat through. Set aside.
5. 5 Combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley, and Parmesan soy cheese in a blender; process until smooth. Pour into a large bowl and stir in broccoli mixture. Transfer mixture to pie crust.
6. 6 Bake in the preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.

By WhirledPeas

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
• butter
• onion
• flour
• chicken stock
• red wine
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a heavy-bottomed pan over medium heat. Add onion; cook and stir until softened, about 10 minutes.
3. 3 Reduce heat to low; cover, and cook until onions are caramelized, stirring occasionally, about 20 minutes.
4. 4 Stir in flour until well mixed.
5. 5 Stir in chicken stock, red wine, Dijon mustard, and Worcestershire sauce; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and pepper.

By Lupin Pooter

Ingredients

• ✓ dijon mustard
• round steak
• onion
• paprika
• salt
• black pepper
• bacon
• canola oil
• beef broth
• water
• cornstarch
• water
• sour cream

Instructions

1. 1 Spread 1/2 tablespoon mustard over one side of each piece of steak; sprinkle onion, paprika, salt, and pepper evenly over the steaks.
2. 2 Lay one slice of bacon on each piece; roll up steaks jelly roll-style and secure with toothpicks.
3. 3 Heat canola oil in a skillet over medium heat; cook beef rouladen on all sides until browned. Add broth and water; bring to a boil. Reduce heat to medium-low; cover and simmer until tender, about 30 minutes.
4. 4 Remove beef rouladen; strain broth mixture and return liquid to the skillet. Whisk cornstarch and 1 cup of water together until smooth; slowly pour cornstarch mixture into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes.
5. 5 Stir in sour cream; return rolls to the sauce and serve immediately.

By DebbyO

Ingredients

• ✓ dijon mustard
• corned beef brisket
• water
• cabbage
• red potato
• onion
• carrot
• butter
• all-purpose flour
• red wine vinegar
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 To make the corned beef: Place corned beef into a 6-quart Dutch oven, and pour in enough water to cover by 2 inches. Bring to a boil, skimming the liquid occasionally to remove fat from the top. Reduce the heat to medium-low, cover, and simmer for 2 hours.
3. 3 Arrange cabbage, potatoes, onions, and carrots around beef; return to a boil. Reduce the heat to medium-low, cover, and simmer until vegetables are tender and beef can easily be pulled apart with a fork, about 40 minutes.
4. 4 Transfer beef to a serving platter. Remove vegetables with a slotted spoon and arrange around beef. Reserve 1 ½ cups cooking liquid for the sauce.
5. 5 To make the sauce: Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes.
6. 6 Remove from the heat and whisk in sour cream and mustard.
7. 7 Serve sauce alongside corned beef and vegetables.

By Mmnadiv

Ingredients

• ✓ dijon mustard
• vegetable oil
• beef pot roast
• brown sugar
• garlic
• nutmeg
• onion
• beer
• beef stock
• salt
• black pepper
• cornstarch
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Heat vegetable oil in a Dutch oven over medium heat; brown the pot roast on all sides in the hot Dutch oven, 2 to 3 minutes per side.
3. 3 Mix the Dijon mustard, brown sugar, garlic, and nutmeg together in a small bowl; spread evenly over the browned pot roast. Layer the onion slices atop the pot roast. Pour the beer and beef stock over the pot roast; season with salt and black pepper. Cover the Dutch oven.
4. 4 Roast in the preheated oven until completely tender, about 3 1/2 hours. Remove the cover from the Dutch oven during the final 20 minutes of cooking time. Transfer the roast to a platter, and cover with aluminum foil; allow to rest for 10 minutes.
5. 5 While the meat rests, whisk the cornstarch and water together in a small bowl; stir the cornstarch slurry into the juices left in the Dutch oven. Place the Dutch oven over medium heat; bring the gravy to a low boil, and cook and stir until thickened. Serve on the side as gravy, or slice the beef and pour over the slices on a platter.

By barb

Ingredients

• ✓ dijon mustard
• beef round
• kosher salt
• black pepper
• bacon
• paprika
• onion
• dill pickle
• vegetable oil
• butter
• all-purpose flour
• beef broth
• salt

Instructions

1. 1 Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
2. 2 Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
3. 3 Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
4. 4 Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
5. 5 Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.

By John Mitzewich

Ingredients

• ✓ dijon mustard
• beef top round steak
• mushroom
• onion
• parsley
• garlic
• salt
• dill
• black pepper
• all-purpose flour
• beef broth
• sour cream
• egg noodle

Instructions

1. 1 Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and pepper into a 3-quart slow cooker; stir well.
2. 2 Place flour into a small bowl; gradually add broth, stirring with a whisk until blended. Pour into the slow cooker; stir well.
3. 3 Cover and cook on High for 1 hour. Reduce the heat to Low and cook until steak is tender, 7 to 8 hours.
4. 4 Turn the slow cooker off and remove the lid. Allow stroganoff to stand for 10 minutes, then stir in sour cream.
5. 5 Serve over hot egg noodles.

By pianoplaya93

Ingredients

• ✓ dijon mustard
• beef sirloin steak
• kosher salt
• black pepper
• garlic powder
• olive oil
• butter
• onion
• mushroom
• all-purpose flour
• tomato paste
• beef broth
• worcestershire sauce
• egg noodle
• sour cream
• parsley

Instructions

1. 1 Slice beef into very thin strips and season with ½ teaspoon each salt, pepper, and garlic powder.
2. 2 Heat 2 teaspoons oil in a large skillet over medium-high heat until very hot. Add ½ of the beef in a single layer and cook, undisturbed, for 2 minutes. Flip and cook until browned on the other side, about 1 minute. Remove to a plate and repeat with the remaining olive oil and beef.
3. 3 Fill a large pot with water and set over high heat on another burner.
4. 4 Melt 2 tablespoons butter in the same skillet over medium heat. Add onion and cook until it starts to release its juices, about 2 minutes. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender and lightly browned, 2 to 4 minutes. Sprinkle with flour and cook, stirring constantly, for 1 to 2 minutes. Stir in tomato paste and cook for 1 minute.
5. 5 Whisk in 2 cups beef broth and mustard and bring to a simmer, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add more broth if necessary as sauce thickens. Stir in Worcestershire sauce and add reserved beef and any drippings. Reduce heat to low and simmer, stirring occasionally, while you cook the pasta.
6. 6 Add egg noodles and remaining 1 teaspoon salt to the boiling water. Boil until noodles are tender yet firm to the bite, 7 to 9 minutes. Drain noodles and toss with remaining 1 tablespoon butter.
7. 7 Add sour cream to the sauce, a little at a time, stirring swiftly to incorporate. Taste and adjust salt and pepper, if needed.
8. 8 Ladle sauce over egg noodles and garnish with parsley.

By Nicole McLaughlin

Ingredients

• ✓ dijon mustard
• butter
• brown mushroom
• salt
• shallot
• black pepper
• cayenne pepper
• white wine
• pate
• filet mignon steak
• salt
• black pepper
• butter
• puff pastry
• egg
• water

Instructions

1. 1 Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.
2. 2 Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.
3. 3 Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.
4. 4 Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.
5. 5 Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.
6. 6 Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.
7. 7 Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
8. 8 Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.
9. 9 Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
10. 10 Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.
11. 11 When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.
12. 12 Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
13. 13 Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.
14. 14 Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.

By John Mitzewich

Ingredients

• ✓ dijon mustard
• milk
• garlic
• butter
• potato
• carrot
• pea
• worcestershire sauce
• tomato juice
• tomato ketchup
• all-purpose flour
• ground beef
• pepper
• salt
• rosemary
• thyme
• garlic
• onion
• vegetable oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C).
2. 2 Heat oil in a skillet set over medium heat. Add onion, garlic, thyme, rosemary, and 1/2 of the salt and pepper. Cook, stirring often, for 5 to 7 minutes.
3. 3 Crumble ground beef into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables.
4. 4 Transfer to a 9-inch baking dish.
5. 5 Whip mashed potatoes with warm milk, remaining salt and pepper, butter, and garlic until very fluffy. Spread potatoes evenly over meat mixture.
6. 6 Bake in the preheated oven until potatoes are golden on top, about 35 minutes.

By Heinz

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