Type what you have

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
• 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
• 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
• chicken breast
• bread crumb
• butter
• lemon juice
• water
• paprika

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. 2 Brush the chicken breast halves on all sides with the mustard. Place the bread crumbs in a shallow dish. Press the chicken into the bread crumbs to evenly coat. Arrange the chicken breasts in the prepared baking dish.
3. 3 In a bowl, mix the butter, lemon juice, and water. Drizzle about 1 tablespoon of the mixture over each chicken breast. Pour the remaining mixture around the breasts in the dish.
4. 4 Cover, and bake 45 minutes in the preheated oven. Uncover, season with paprika, and continue baking 15 minutes.

By ShadowB

Ingredients

• ✓ brown mustard
• saltine cracker
• mayonnaise
• onion
• celery
• old bay seasoning
• crabmeat

Instructions

1. 1 Preheat oven on broiler setting. Lightly grease a baking sheet.
2. 2 In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.
3. 3 Broil crab cakes 8 to 10 minutes on each side, or until golden brown.

By Jeff Hemerly

Ingredients

• ✓ brown mustard
• olive oil
• blood orange juice
• red wine vinegar
• honey
• salt
• black pepper

Instructions

1. 1 Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender. Process until well combined and smooth.

By CJ

Ingredients

• ✓ brown mustard
• brown sugar
• molasses
• bourbon
• ginger
• cinnamon
• clove
• black pepper

Instructions

1. 1 Place brown sugar, molasses, mustard, bourbon, ginger, cinnamon, cloves, and black pepper in a mixing bowl and stir until sugar has dissolved.

By Shawnee1756

Ingredients

• ✓ brown mustard
• brussels sprout
• mushroom
• olive oil
• thyme
• salt
• black pepper

Instructions

1. 1 Combine Brussels sprouts, mushrooms, olive oil, thyme, mustard, salt, and black pepper in a large bowl until evenly mixed.
2. 2 Heat a large skillet over medium-high heat. Add Brussels sprouts; cook 4 minutes. Cook and stir 4 minutes more. Increase heat to high; cook, stirring constantly, 2 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ brown mustard
• mayonnaise
• bread crumb
• coconut
• nut
• granulated sugar
• salt
• cayenne pepper
• whitefish fillet

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. 2 In a small bowl, blend mayonnaise and brown mustard. In a medium bowl, mix dry bread crumbs, shredded coconut, chopped mixed nuts, sugar, salt, and cayenne pepper.
3. 3 Dip fish in the mayonnaise mixture, then in the bread crumb mixture. Arrange coated fish fillets in the prepared baking dish.
4. 4 Bake 20 minutes in the preheated oven, until fish is easily flaked with a fork.

By Missybic

Ingredients

• ✓ brown mustard
• butter
• sweet onion
• cream cheese
• hot dog
• sausage
• hot dog bun
• sauerkraut

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill (or a grill pan) for medium-high heat and lightly oil the grate (or grill pan).
2. 2 Melt butter in a skillet over medium heat. Add onion; cook slowly until softened and deep brown, about 15 minutes.
3. 3 Warm cream cheese in a separate small skillet over low heat until very soft.
4. 4 Grill hot dogs on the preheated grill (or grill pan) until well browned. Lightly grill hot dog buns on both sides.
5. 5 Spread warm cream cheese on toasted buns, add hot dogs, top with onions, sauerkraut, and mustard.

By Dolan A

Ingredients

• ✓ brown mustard
• olive oil
• soy sauce
• lemon juice
• liquid smoke
• black pepper
• garlic powder
• chicken breast

Instructions

1. 1 Gather the ingredients.
2. 2 Mix olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder together in a large glass or ceramic bowl.
3. 3 Place chicken in the bowl and turn to coat with marinade. Cover and marinate in the refrigerator for 1 to 4 hours. For best results, do not marinate longer than 4 hours.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
6. 6 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Serve and enjoy!

By TaraNicole

Ingredients

• ✓ brown mustard
• potato
• baby carrot
• lamb leg
• garlic
• salt
• pepper
• beer

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring a large pot of water to a boil. Add potatoes and carrots; cook in boiling water for about 3 minutes. Drain and set aside.
3. 3 Rinse leg of lamb, pat dry, and place in a roasting pan. Season generously with salt and pepper; rub into meat. Use a small knife to make incisions big enough for a garlic clove to fit all over lamb. Stuff garlic cloves into the holes. Spoon mustard over lamb; rub into meat.
4. 4 Roast, uncovered, in the preheated oven for about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Add potatoes and carrots to the roasting pan. Baste lamb with beer, reserving the rest for basting at 20-minute intervals.
5. 5 Continue to roast lamb until the internal temperature reaches at least 140 degrees F (60 degrees C) for medium rare, about 1 hour 30 minutes more.
6. 6 Remove from the oven and allow to rest for at least 5 minutes before carving. Spoon pan drippings over meat and vegetables to serve.

By Priyanka

Ingredients

• ✓ brown mustard
• egg
• mayonnaise
• hot mustard
• sugar
• salt
• pepper
• paprika
• green olive

Instructions

1. 1 Place eggs into a medium saucepan in a single layer and fill with water to cover eggs by 1 inch. Cover the saucepan and bring to a boil over high heat. Remove from heat and let eggs stand in hot water for 15 minutes. Drain. Cool eggs under cold running water, then peel and halve eggs lengthwise. Scoop yolks into a large bowl; mash yolks with a fork.
2. 2 Stir mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into mashed yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
3. 3 Squeeze yolk mixture into egg white halves. Sprinkle each stuffed egg with paprika and top with an olive half.

By SHORECOOK

Ingredients

• ✓ brown mustard
• lemon juice
• olive oil
• tuna steak
• mustard powder
• sugar
• white wine vinegar
• olive oil
• dill

Instructions

1. 1 Combine lemon juice and 1/2 cup olive oil in a large resealable plastic bag; seal the bag and shake. Add tuna steaks; seal the bag and place into the refrigerator to marinate while the grill preheats.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Whisk together brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil in a medium bowl; stir in dill.
4. 4 Remove tuna steaks from marinade and place on the preheated grill; discard marinade. Cook steaks until fish flakes easily with a fork, about 6 minutes per side. Drizzle steaks with mustard-dill sauce to serve.

By Splashme

Ingredients

• ✓ brown mustard
• brown sugar
• black pepper
• onion powder
• paprika
• salt
• pork loin chop
• maple syrup

Instructions

1. 1 Combine brown sugar, black pepper, onion powder, paprika, and salt in a bowl; rub onto pork chops until coated. Cover chops; refrigerate 6 hours to overnight.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Place pork chops on a slotted, two-piece broiler pan. Whisk maple syrup and mustard together in a small bowl; set aside.
4. 4 Broil pork chops in the preheated oven for 5 minutes; flip chops. Broil 5 minutes more. Brush chops with maple syrup glaze; broil 1 minute. Flip chops; brush with glaze. Broil until cooked to your desired degree of doneness, about 1 minute. Transfer chops to serving plates; top with additional glaze, if desired.

By Shannon

Ingredients

• ✓ brown mustard
• brown sugar
• fajita seasoning
• paprika
• pork sparerib
• beer
• garlic
• honey
• worcestershire sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Mix brown sugar, fajita seasoning, and paprika in a bowl.
3. 3 Rub both sides of pork spareribs with the brown sugar mixture.
4. 4 Place spareribs in a 9x13-inch baking pan; cover and refrigerate 8 hours or overnight.
5. 5 Preheat the oven to 250 degrees F (120 degrees C). Whisk together beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
6. 6 Tear off 2 large sheets of heavy-duty aluminum foil and lay them shiny-side down. Place a rack of spare ribs on each sheet, meaty-side up.
7. 7 Tear off 2 more sheets of foil and place them on top of the spare ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet.
8. 8 Just before sealing completely, divide beer mixture evenly into each packet.
9. 9 Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
10. 10 Bake ribs in the preheated oven until the ribs are very tender, 3 1/2 to 4 hours.
11. 11 Carefully open each packet and drain drippings into a saucepan. You may only need the drippings from one packet.
12. 12 Place ribs on a foil-lined baking sheet and set aside.
13. 13 Heat the saucepan over medium-high and simmer drippings until the sauce begins to thicken, about 5 minutes.
14. 14 Brush the thickened sauce over ribs.
15. 15 Preheat the broiler and set the oven rack about 6 inches from the heat source. Return ribs to the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

By Kerri Jaggers

Ingredients

• ✓ brown mustard
• vegetable oil
• onion
• pork chop
• maple syrup
• garlic
• red pepper
• chili powder
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with oil.
2. 2 Scatter onion evenly into the prepared baking dish; arrange pork chops on top of onion.
3. 3 Stir maple syrup, mustard, garlic, red pepper, chili powder, and salt together in a small bowl; pour evenly over pork chops. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 25 to 30 minutes.

By Kate Lucas

Ingredients

• ✓ brown mustard
• cooking spray
• ham
• honey
• brown sugar
• cinnamon
• nutmeg
• water
• cornstarch
• water

Instructions

1. 1 Spray the slow cooker insert with cooking spray and place ham inside.
2. 2 Combine honey, brown sugar, mustard, cinnamon, and nutmeg in a saucepan over medium heat. Cook, whisking thoroughly, until sugar is melted and ingredients are combined, 2 to 5 minutes. Remove from heat.
3. 3 Pour water into the bottom of the slow cooker. Pour sauce over the ham. Cover.
4. 4 Cook in the slow cooker on Low, 6 to 8 hours. Baste the ham with the juices from the bottom once every hour.
5. 5 Remove ham from the slow cooker. Pour juices from the bottom into a saucepan over medium heat. Mix cornstarch and water together in a bowl and pour into the saucepan. Cook until mixture thickens into a glaze, 6 to 8 minutes. Pour glaze over the ham or use as a gravy.

By Christina Tabaretti

Ingredients

• ✓ brown mustard
• ham
• clove
• cinnamon
• brown sugar
• apple cider vinegar
• peach nectar
• peach preserves
• peach
• ginger root
• cherry pepper
• cinnamon stick

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Use a sharp knife to score top of ham in a diamond pattern. Press whole cloves into ham and place on a rack in a roasting pan.
3. 3 Bake in the preheated oven until internal temperature of ham reaches 140 degrees F (60 degrees C), 1 1/2 to 2 hours. Cover with aluminum foil if ham starts to look dry.
4. 4 Meanwhile, mix cinnamon, mustard, and 1/2 cup brown sugar together in a small bowl. Set aside. In a saucepan over medium heat, mix together cider vinegar, peach nectar, peach preserves, and remaining 1/2 cup brown sugar. Bring to a boil. Stir in sliced peaches, ginger, hot pepper, and cinnamon stick. Simmer until peaches are tender, and sauce has thickened, 25 to 30 minutes.
5. 5 Remove ham from the oven and brush liberally with peach-ginger sauce. Increase the oven temperature to 350 degrees F (175 degrees C). Uncover ham, and return to the oven.
6. 6 Bake until glaze is bubbly, 20 to 30 minutes more. Let ham rest for 15 to 20 minutes before carving. Serve with remaining peach-ginger sauce.

By Jeannette

Ingredients

• ✓ brown mustard
• cooking spray
• pork breakfast sausage
• onion
• apple
• applesauce
• brown sugar
• cinnamon
• nutmeg
• cayenne pepper
• baked bean

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
2. 2 Cook sausage and onion in a large skillet over medium-high heat, until sausage is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain and discard grease and remove from the heat.
3. 3 Stir apples, applesauce, brown sugar, mustard, cinnamon, nutmeg, and cayenne pepper together in a large bowl. Add baked beans and sausage mixture and mix until well combined. Pour into the prepared baking dish.
4. 4 Bake, uncovered, in the preheated oven for 45 minutes.

By Recipes by Cherie

Ingredients

• ✓ brown mustard
• picnic ham
• sea salt
• brown sugar
• sorghum syrup
• brandy
• mustard
• cinnamon
• nutmeg
• ginger
• clove
• coffee

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place ham fat side-up on a rack in a roasting pan. Score ham fat in a crisscross design; season with sea salt.
3. 3 Mix brown sugar, sorghum syrup, brown mustard, brandy, dry mustard, cinnamon, nutmeg, and ginger together in a bowl for the basting mixture. Brush 1/3 basting mixture on top of ham and stick cloves into fat. Pour coffee into bottom of roasting pan.
4. 4 Cook ham in the preheated oven, brushing with remaining basting mixture every 30 minutes, until an instant-read thermometer inserted in the center reads 165 degrees F (74 degrees C), about 2 hours total.

By FMcLellen

Ingredients

• ✓ brown mustard
• mayonnaise
• garlic
• lime
• chicken drumstick
• chicken thigh
• salt
• garlic pepper seasoning
• tomato
• jalapeno pepper
• red onion
• cilantro
• lime
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine mustard, mayonnaise, garlic, and zest and juice of 1 lime in a large bowl. Mix well. Sprinkle chicken drumsticks and thighs with salt and garlic pepper. Add chicken to the bowl and coat well. Place chicken into a baking dish.
3. 3 Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
4. 4 Meanwhile, combine tomatoes, jalapeno, onion, and cilantro in a bowl. Season with salt and juice of 1 lime.
5. 5 Remove chicken from the oven and serve with pan juices and a generous portion of salsa on top. Garnish with parsley.

By Niqi

Ingredients

• ✓ brown mustard
• evaporated milk
• chicken stock
• worcestershire sauce
• black pepper
• garlic powder
• paprika
• processed cheese food
• butter
• gluten-free elbow macaroni
• mozzarella cheese
• spinach
• cauliflower

Instructions

1. 1 Grease or line the insert of a 6-quart slow cooker. Combine evaporated milk, stock, Worcestershire sauce, mustard, black pepper, garlic powder, and paprika in the slow cooker. Stir in processed cheese food and butter. Add macaroni and mozzarella cheese.
2. 2 Cover slow cooker with the lid and cook on High, stirring every hour, until cheese is melted and macaroni is cooked, 2 to 3 hours.
3. 3 Empty frozen spinach into a microwave-safe bowl and add 2 tablespoons water. Cover and cook in the microwave on high until hot all the way through, 5 to 7 minutes, stirring halfway through. Drain and press moisture from spinach. Add to macaroni and cheese in the slow cooker and stir.
4. 4 Empty frozen cauliflower into a microwave-safe bowl and add 2 tablespoons water. Cover and cook in the microwave on high until hot all the way through, 5 to 7 minutes, stirring halfway through. Chop into smaller pieces if necessary. Add to macaroni and cheese in the slow cooker and stir.
5. 5 Serve immediately or divide into freezer-safe containers for individual servings.

By Jessica Latty

Ingredients

• ✓ brown mustard
• soy sauce
• olive oil
• balsamic vinegar
• maple syrup
• molasses
• sesame oil
• cinnamon
• clove
• salt
• black pepper
• sirloin steak tip
• beef broth

Instructions

1. 1 Whisk soy sauce, olive oil, balsamic vinegar, mustard, maple syrup, molasses, sesame oil, cinnamon, cloves, salt, and pepper together in a large glass or ceramic bowl. Add steak tips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 6 to 24 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Remove steak tips from the marinade and shake off excess. Discard the remaining marinade. Put steak tips into a baking dish and fill the bottom of the dish with beef broth.
4. 4 Bake in the preheated oven until steak tips are hot, slightly pink in the center, and beginning to firm, about 25 minutes, flipping halfway. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.

By Ed Porter

Ingredients

• ✓ brown mustard
• butter
• olive oil
• sea scallop
• red grapefruit
• fennel
• spinach
• rice vinegar
• lemon juice
• shallot
• honey
• salt
• black pepper

Instructions

1. 1 Heat butter and 1 tablespoon oil in a large saute pan over medium-high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway.
2. 2 While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl.
3. 3 Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
4. 4 Add seared scallops to the salad and mix to combine. Drizzle dressing over top.

By The Herbalist The Carnivore

Ingredients

• ✓ brown mustard
• pork chop
• olive oil
• garlic
• brown sugar
• lemon juice
• thyme
• onion powder
• worcestershire sauce
• white wine vinegar
• mesquite seasoning
• parsley flakes
• kosher salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork chops on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the two sides and spread them out like an open book.
3. 3 Whisk olive oil, garlic, brown sugar, lemon juice, mustard, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl; pour into a large resealable plastic bag.
4. 4 Add pork chops, coat with marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator, 6 to 8 hours.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chops from marinade and shake off excess. Discard remaining marinade.
6. 6 Cook chops on the preheated grill until nicely browned on each side and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C). Let rest for 5 minutes before serving.

By BethAnne923

Ingredients

• ✓ brown mustard
• brown sugar
• soy sauce
• orange juice
• honey
• worcestershire sauce
• black pepper
• cumin
• pork chop
• lime
• butter
• cinnamon
• brown sugar
• green apple
• pear

Instructions

1. 1 Mix 1 cup brown sugar, soy sauce, orange juice, mustard, honey, Worcestershire sauce, pepper, and cumin together in a large bowl until sugar dissolves.
2. 2 Add chops to the bowl; turn to coat. Cover, and let stand at room temperature, 45 minutes to 1 hour.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chops from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook pork chops on the preheated grill until no longer pink in the center, about 8 minutes per side. Squeeze lime juice over chops as they grill. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Melt butter in a large skillet over high heat. Stir in cinnamon and 1 tablespoon brown sugar. Bring to a boil, stirring until sugar dissolves. Stir in apple and pear; cook until tender but not mushy, about 5 minutes. Transfer to a grilling basket.
6. 6 Grill apple and pear wedges until brown, about 5 minutes. Serve with chops.

By Gigi

Ingredients

• ✓ brown mustard
• mayonnaise
• dill pickle
• hot pepper sauce
• garlic powder
• paprika
• cayenne pepper
• cauliflower
• cheddar cheese
• cream cheese
• egg
• parmesan cheese
• all-purpose flour
• parsley
• seafood seasoning
• cooking spray

Instructions

1. 1 Combine mayonnaise, pickle, mustard, hot sauce, garlic powder, paprika, and cayenne pepper in a small bowl. Mix well and refrigerate remoulade until ready to use.
2. 2 Place cauliflower in a microwave-safe bowl. Microwave for 6 minutes. Transfer to a food processor in batches and process to the consistency of rice. Place riced cauliflower in the center of a clean dish towel and squeeze out as much liquid as possible.
3. 3 Combine Cheddar cheese and cream cheese in a large microwave-safe bowl. Heat for 30 seconds. Stir and heat 30 seconds more. Add riced cauliflower, egg, Parmesan cheese, flour, parsley, and seafood seasoning and stir until evenly combined. Cover and refrigerate dough for 1 hour.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
5. 5 Use clean hands to form cauliflower dough into wedge shapes and place on the prepared baking sheet. Lightly spray the top of each wedge with cooking spray.
6. 6 Bake in the preheated oven until crispy, 35 to 40 minutes. Serve with remoulade for dipping.

By Soup Loving Nicole

Ingredients

• ✓ brown mustard
• brown sugar
• garlic powder
• onion powder
• paprika
• seasoned salt
• black pepper
• cumin
• cayenne pepper
• pork boston butt roast
• pickle juice
• olive oil
• charcoal
• fruit wood chunks
• pilsner-style beer
• water

Instructions

1. 1 Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
2. 2 Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
3. 3 Combine pickle juice and olive oil in a small bowl.
4. 4 Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
5. 5 Smoke roast, turning every hour, until browned, about 2 hours, adding wood chunks as needed to maintain the temperature at 350 degrees F (175 degrees C). Baste roast with pickle juice and olive mixture. Continue smoking, turning, and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
6. 6 Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
7. 7 Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.

By webbbilly

Ingredients

• ✓ brown mustard
• penne pasta
• egg
• milk
• salt
• pepper
• chicken breast
• bread crumb
• olive oil
• butter
• bacon
• tomato
• onion
• honey mustard barbecue sauce
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Transfer to a deep 9x13 inch baking dish.
2. 2 In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Dip the chicken breasts in the egg mixture, then roll in bread crumbs to coat. Heat the olive oil and butter in a large skillet over medium-high heat. Fry chicken breasts until the juices run clear, and they are well browned on both sides. Remove to paper towels to drain. Drain excess oil from the chicken pan, leaving it coated.
3. 3 While the chicken is cooking, place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Remove bacon from pan, crumble and set aside.
4. 4 Place the skillet that used to have chicken in it over medium heat. Add tomato, onion and bacon, and cook for about 5 minutes, or until onion is soft. Pour in the barbeque sauce and spicy mustard. Simmer for 5 minutes. Pour the sauce over the pasta in the dish, then place the chicken on the top, and cover with shredded Monterey Jack cheese.
5. 5 Bake for 15 to 20 minutes in the preheated oven, until cheese is melted and dish is heated through.

By AD119