Type what you have

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
• 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
• pork butt
• bbq rub
• wood chip

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

Ingredients

• ✓ mustard
• soy sauce
• rosemary
• turkey tenderloin

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk soy, Dijon, and rosemary together in a bowl. Place tenderloins into a resealable plastic bag.
3. 3 Pour marinade into the resealable plastic bag with tenderloins. Coat tenderloins with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 4 hours, shaking once or twice.
4. 4 When ready to cook, set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
5. 5 Remove tenderloins from marinade and shake off excess; place onto a rack in a broiler pan. Discard remaining marinade.
6. 6 Broil tenderloins in the preheated oven for 10 minutes.
7. 7 Flip tenderloins and continue to broil until no longer pink in the center and the juices run clear, 10 to 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Slice tenderloins and enjoy!

By Christine L

Ingredients

• ✓ mustard
• brown sugar
• pineapple juice
• all-purpose flour

Instructions

1. 1 Mix brown sugar, mustard, pineapple juice, and flour together in a bowl until smooth.

By Jeannine McCoy

Ingredients

• ✓ mustard
• chicken
• honey
• nutmeg

Instructions

1. 1 In a small bowl, combine the warm honey, mustard, and nutmeg and mix until well blended. Smear onto the chicken pieces, coating well. Refrigerate and let sit for 1/2 hour.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Bake in the preheated oven for 30 minutes, or until done and chicken juices run clear. You can also grill or broil for 30 minutes, turning chicken pieces after 15 minutes of cooking.

By Judi J

Ingredients

• ✓ mustard
• ham
• brown sugar
• peach preserves

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
2. 2 Place ham in the prepared roasting pan; pierce several times with a fork.
3. 3 Combine brown sugar, peach preserves, and mustard in a bowl; spread over ham. Cover ham with aluminum foil.
4. 4 Bake in the preheated oven for 90 minutes, basting regularly. Remove foil; continue baking until hot in the center, 30 to 45 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Kristen Ostlund

Ingredients

• ✓ mustard
• apricot preserves
• curry powder
• chicken breast
• cashew

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
3. 3 Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
4. 4 Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

By MR_PIANOMAN

Ingredients

• ✓ mustard
• maple syrup
• balsamic vinegar
• chicken thigh
• cooking spray

Instructions

1. 1 Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
3. 3 Place chicken in the prepared casserole dish and pour remaining marinade on top.
4. 4 Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

By Bwoogie1

Ingredients

• ✓ mustard
• honey
• chili powder
• salt
• pork tenderloin

Instructions

1. 1 Whisk honey, Dijon mustard, chili powder, and salt together in a bowl; pour into a resealable plastic bag. Add pork tenderloins, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours.
2. 2 Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
3. 3 Remove tenderloins from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill until an instant-read thermometer inserted into centers reads 145 degrees F (63 degrees C), 15 to 25 minutes.

By Sadie

Ingredients

• ✓ mustard
• ham
• brown sugar
• ginger ale
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place ham in a large baking dish.
3. 3 Bake in the preheated oven for 45 minutes. Whisk together brown sugar, ginger ale, mustard, and cinnamon in a medium bowl; brush over ham. Continue baking ham until the meat pulls away easily from the bone, about 45 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Beverly McDonald

Ingredients

• ✓ mustard
• ham
• orange
• brown sugar
• clove

Instructions

1. 1 Place ham in a large pot; cover with water. Soak in the refrigerator to remove salt, 8 hours to overnight.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line a roasting pan with aluminum foil.
3. 3 Combine orange juice, brown sugar, and dry mustard in a small bowl.
4. 4 Drain ham; pat dry. Place ham in the prepared roasting pan. Score outside of ham in a diagonal pattern; coat with orange juice mixture. Insert cloves at cross marks.
5. 5 Bake in the preheated oven until heated through and glaze is well browned, about 2 hours. Rest before carving, 20 to 30 minutes.

By Jose Gonzales

Ingredients

• ✓ mustard
• olive oil
• honey
• ginger
• salmon fillet

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, blend olive oil, honey, Dijon mustard and ginger
3. 3 Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.

By SVPORTER

Ingredients

• ✓ mustard
• cooking spray
• honey
• bread crumb
• chicken breast

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
2. 2 Mix honey and mustard together in a bowl. Place bread crumbs in a second bowl.
3. 3 Roll chicken in honey-mustard, then roll in bread crumbs. Place in the prepared baking dish. Mix remaining honey-mustard and bread crumbs together and set aside.
4. 4 Bake in the preheated oven for 30 minutes. Spoon reserved honey-mustard-crumb mixture over the chicken breasts and bake until chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Stephen Williams

Ingredients

• ✓ mustard
• pork shoulder
• tomato sauce
• soy sauce
• white sugar

Instructions

1. 1 Place pork roast into a slow cooker. Combine tomato sauce, soy sauce, sugar, and ground mustard in a bowl, stirring to dissolve sugar; pour over pork roast. Cover the slow cooker.
2. 2 Cook on Low until pork roast is very tender, about 8 hours.

By Sarah

Ingredients

• ✓ mustard
• ground turkey
• ketchup
• white sugar
• white vinegar

Instructions

1. 1 Place the turkey in a large skillet over medium heat, cook until evenly brown, and drain.
2. 2 In a large saucepan over medium heat, mix the ketchup, sugar, vinegar, and mustard. Mix in the turkey. Cook, stirring often, 30 minutes.

By LESLIE34

Ingredients

• ✓ mustard
• ham
• maple syrup
• dijon mustard
• red wine vinegar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Trim excess fat off ham; score in a diamond pattern with a sharp knife, making shallow cuts about 1-inch apart. Place in a roasting pan. Roast in the preheated oven for 30 minutes.
3. 3 Meanwhile, whisk maple syrup, Dijon mustard, red wine vinegar, and mustard powder together in a small bowl until glaze is well combined.
4. 4 Remove ham from the oven. Brush 1/3 of the glaze over ham.
5. 5 Return ham to the oven and bake for 20 minutes more; glaze ham twice during this time. Let ham stand before carving for 10 to 15 minutes.

By MICHELLE0011

Ingredients

• ✓ mustard
• soy sauce
• honey
• garlic
• pork tenderloin

Instructions

1. 1 Combine soy sauce, honey, garlic, and dry mustard in a large resealable plastic bag. Add pork tenderloin pieces, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 1 hour or up to overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate. Remove pork from marinade and shake off excess. Discard remaining marinade.
3. 3 Grill on the preheated grill until seared and juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into centers should read at least 145 degrees F (65 degrees C).

By sooz_stuff

Ingredients

• ✓ mustard
• cauliflower
• butter
• mayonnaise
• parmesan cheese

Instructions

1. 1 Steam whole head of cauliflower for 30 minutes. Drain and place on a pie plate.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 In a mixing bowl, combine mayonnaise and mustard; spread the mixture over cauliflower and dot with pats of butter. Sprinkle generously with Parmesan cheese.
4. 4 Bake in the preheated oven uncovered, for about 30 minutes, or until cheese is brown.

By Bea Gassman

Ingredients

• ✓ mustard
• butter
• garlic powder
• cooking spray
• tilapia
• cracker

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Melt butter in a saucepan over medium heat. Add Dijon mustard and garlic; whisk well.
3. 3 Spray a baking dish with cooking spray; add tilapia. Brush fillet with most of the butter mixture. Top with crumbled crackers. Brush more sauce on top. Pour the dregs of the sauce over the fish if desired.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 25 minutes.

By LaDeeVah

Ingredients

• ✓ mustard
• prime rib roast
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Make slits all over the roast by pricking with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting pan, and cover.
3. 3 Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 140 degrees F (60 degrees C) for medium-rare, or 155 degrees F (68 degrees C) for medium.

By Dale

Ingredients

• ✓ mustard
• chicken breast
• honey
• lemon pepper
• bacon
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
3. 3 Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

By SARAHBEA

Ingredients

• ✓ mustard
• chicken thigh
• honey
• curry powder
• salt
• tarragon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Flatten chicken thighs and squeeze tightly into a square baking dish.
3. 3 Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.
4. 4 Bake in the preheated oven, uncovered, basting occasionally with the honey-mustard sauce, until chicken is no longer pink in the center and juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Brad Istace

Ingredients

• ✓ mustard
• hot dog bun
• hot dog
• chili
• onion
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lightly grease a 9x13-inch baking dish. Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly. Slice the hot dogs into bite size pieces and layer the pieces over the buns.
3. 3 Pour the chili over the hot dogs, sprinkle with the chopped onion, then spread some mustard over the chili and the onion. Top off with the cheese.
4. 4 Bake in the preheated oven for 30 minutes.

By Dana Wrightsman

Ingredients

• ✓ mustard
• cashew
• water
• nutritional yeast
• cornstarch
• black pepper

Instructions

1. 1 Rinse cashews under warm water. Place in a bowl and cover with hot water. Let soak for 10 minutes.
2. 2 Combine 2 cups water, nutritional yeast, cornstarch, and mustard in a blender or food processor. Blend on high for 1 minute. Add soaked cashews and blend on high until smooth, 1 1/2 minutes or longer. Transfer to a medium saucepan.
3. 3 Cook over low heat, whisking constantly, until sauce thickens, 5 to 7 minutes. Add more water if needed to reach desired consistency. Season with black pepper.

By jennyp

Ingredients

• ✓ mustard
• pineapple juice
• brown sugar
• ham
• pineapple ring
• maraschino cherry
• clove

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown sugar has dissolved.
3. 3 Place ham in a baking dish with cut side down and arrange pineapple rings and maraschino cherries onto the ham; secure with toothpicks if needed. Push cloves into ham and baste ham and fruit with pineapple juice glaze.
4. 4 Bake in the preheated oven until glaze has baked onto ham, 1 1/2 to 2 hours; baste with glaze every 30 minutes.
5. 5 Turn on oven's broiler.
6. 6 Broil ham until the glaze forms a crust and the pineapple slices are browned, about 5 minutes.

By Risa Buckingham

Ingredients

• ✓ mustard
• bacon
• onion
• baked bean
• brown sugar
• ketchup

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onion and sauté until tender. Drain excess oil, if desired.
2. 2 Stir in baked beans, brown sugar, ketchup, and mustard. Cook, stirring occasionally, until hot and bubbly.

By DOOPER

Ingredients

• ✓ mustard
• balsamic vinaigrette dressing
• worcestershire sauce
• lime
• black pepper
• oil
• sirloin tri tip

Instructions

1. 1 Combine balsamic vinaigrette, Worcestershire sauce, Dijon mustard, lime juice, and pepper in a gallon-size resealable plastic bag. Press out most of the air, seal the bag, and gently squeeze the ingredients to mix together.
2. 2 When marinade is well mixed, add tri-tip, making sure all sides are coated with the marinade. Squeeze out as much air as possible, seal the bag, and allow to marinate in the refrigerator for at least 8 hours, turning occasionally.
3. 3 Preheat an outdoor gas grill to 400 degrees F (200 degrees C), according to manufacturer's recommendations, making sure grill grates are clean. Saturate a paper towel with cooking oil, and use tongs to rub oil on the grate.
4. 4 Place tri-tip on oiled grate, close the lid, and grill for 3 minutes. Using tongs or a meat fork, rotate meat a quarter-turn, close the lid, and grill for another 3 minutes. Flip the meat and repeat.
5. 5 Leaving one burner on, turn off the burner on one side of the grill and move the tri-tip to the unheated side. Close the lid and continue cooking for 5 or 6 minutes, depending on the thickness of the meat.
6. 6 Test the interior temperature with an instant-read thermometer, inserted into the thickest part of the meat. Continue cooking until the meat reaches the desired degree of doneness, see note on the bottom.
7. 7 Remove the meat from the grill to a cutting board and tent with foil. Allow to rest for about 10 minutes. This is an important step in the process because residual heat will allow the meat to continue cooking.
8. 8 Cut into thin slices across the grain of the meat and serve.

By Bibi

Ingredients

• ✓ mustard
• all-purpose flour
• garlic powder
• pork chop
• vegetable oil
• chicken and rice soup
• water

Instructions

1. 1 Mix together flour, dry mustard, and garlic powder in a shallow bowl. Dredge pork chops in flour mixture; shake off excess.
2. 2 Heat oil in a skillet over medium heat. Cook pork chops in hot oil until browned, about 4 minutes per side. Place chops into a slow cooker. Stir together condensed soup and water in a small bowl; pour over chops in the slow cooker.
3. 3 Cook on Low for 6 to 8 hours or High for 3 1/2 hours. An instant-read thermometer inserted into the center of chops should read at least 145 degrees F (63 degrees C).

By MrsEggleston's Kitchen