Type what you have

Ingredients

• ✓ mustard
• brown sugar
• olive oil
• apple cider vinegar
• lime juice
• lemon juice
• garlic
• seasoned salt
• black pepper
• chicken thigh

Instructions

1. 1 Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
2. 2 Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
5. 5 Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Gary Sr

Ingredients

• ✓ mustard
• chicken breast
• salt
• paprika
• black pepper
• garlic powder
• onion powder
• thyme
• basil
• oregano
• sage
• cornstarch
• cooking spray

Instructions

1. 1 Place chicken into a medium bowl.
2. 2 Combine salt, paprika, black pepper, mustard, garlic powder, onion powder, thyme, basil, oregano, and sage in a small bowl; reserve 1 teaspoon seasoning mixture. Sprinkle remaining seasoning mixture over chicken and toss to coat evenly.
3. 3 Combine cornstarch and reserved 1 teaspoon seasoning mixture in a large resealable plastic bag; shake to combine. Add chicken and seal the bag; shake to coat evenly. Transfer chicken to a fine mesh strainer and shake to remove excess cornstarch. Let rest until cornstarch begins to absorb into chicken, 5 to 10 minutes.
4. 4 Preheat an air fryer to 390 degrees F (200 degrees C). Grease the air fryer basket with cooking spray.
5. 5 Arrange chicken in a single layer in the prepared basket, making sure not to overlap. You may have to do two batches, depending on the size of your air fryer. Mist chicken with cooking spray.
6. 6 Cook in the preheated air fryer for 4 minutes. Shake the air fryer basket and mist chicken again with cooking spray so there are no dry or powdery areas. Continue cooking until chicken is no longer pink on the inside and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By France Cevallos

Ingredients

• ✓ mustard
• soy sauce
• vegetable oil
• lemon juice
• garlic
• worcestershire sauce
• salt
• black pepper
• beef
• mushroom
• metal skewer
• green bell pepper
• red bell pepper
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk soy sauce, vegetable oil, lemon juice, garlic, mustard, Worcestershire sauce, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add beef cubes and squeeze out excess air; seal the bag. Marinate in the refrigerator 8 hours or overnight.
3. 3 Add mushrooms to the bag; squeeze out excess air and reseal the bag. Marinate in the refrigerator another 8 hours.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate. Remove beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside for basting.
5. 5 Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
6. 6 Cook the skewers on the preheated grill, turning frequently and brushing generously with the marinade you prepared for basting until nicely browned on all sides and beef is no longer pink in the center, about 15 minutes.
7. 7 Serve and enjoy!

By Mike Hearne

Ingredients

• ✓ mustard
• five-spice powder
• paprika
• salt
• garlic
• black pepper
• chicken thigh
• hoisin sauce
• soy sauce
• honey
• sesame oil
• ginger
• garlic
• five-spice powder

Instructions

1. 1 Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
2. 2 Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

By debbie

Ingredients

• ✓ mustard
• raisin
• white sugar
• mustard green
• red pepper flakes
• garlic
• mango
• onion
• butter
• chicken drumstick
• black pepper
• salt
• curry powder
• cumin
• olive oil
• balsamic vinegar
• white vinegar
• brown sugar

Instructions

1. 1 Combine ¼ cup brown sugar, white vinegar, balsamic vinegar, oil, cumin, curry powder, salt, and black pepper in a large bowl; add chicken and toss to coat.
2. 2 Melt butter in a large skillet over medium heat. Add chicken; brown on both sides, 10 to 12 minutes.
3. 3 Place 1 sliced onion, ½ mango slices, Dijon mustard, garlic, and pepper flakes in a blender; blend until smooth, about 1 minute. Pour over chicken in the skillet.
4. 4 Stir in mustard greens, remaining 1 sliced onion, remaining ½ mango slices, white sugar, raisins, and remaining ¼ cup brown sugar; bring to a boil. Reduce heat to a simmer; cook, stirring often, until chicken is no longer pink and juices run clear, 10 to 15 minutes more.

By Maralin

Ingredients

• ✓ mustard
• lemon juice
• onion
• red bell pepper
• green bell pepper
• broccoli
• butter
• turmeric
• white pepper
• basil
• chicken breast
• soy sauce
• garlic
• sesame oil
• white rice
• red chile
• butter
• salt
• water

Instructions

1. 1 Combine water, salt, 2 tablespoons butter, and red chili peppers in a pot over medium-high heat. Bring to a boil.
2. 2 Stir in rice, cover, and lower heat to medium. Cook until rice is tender, 15 to 20 minutes, stirring occasionally.
3. 3 Heat sesame oil in a skillet or wok over medium heat. Cook and stir garlic until fragrant, about 1 minute; pour in half the soy sauce.
4. 4 Cook and stir chicken, basil, white pepper, dry mustard, and turmeric with garlic until chicken is browned, no longer pink in the center, and juices run clear, 5 to 8 minutes.
5. 5 Mix remaining soy sauce into chicken mixture.
6. 6 Cook and stir 1 tablespoon butter with broccoli, green pepper, red pepper, and onion in a separate skillet until tender, about 10 minutes. Stir lemon juice into vegetables.
7. 7 Toss vegetables with chicken.

By ally-gator

Ingredients

• ✓ mustard
• red chile paste
• iceberg lettuce
• garlic
• green onion
• mushroom
• water chestnut
• ground pork
• peanut oil
• rice vinegar
• brown sugar
• soy sauce
• water
• sesame oil
• lemon juice
• ketchup
• rice vinegar
• soy sauce
• white sugar
• water

Instructions

1. 1 Combine 1/2 cup water and white sugar together in a small microwave-safe bowl. Warm in the microwave to dissolve sugar, about 30 seconds. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, ketchup, lemon juice, and sesame oil; mix until dipping sauce is well-blended. Cover with plastic wrap and chill, about 30 minutes.
2. 2 Combine dry mustard with a few drops of water. Mix in remaining water until mixture is the consistency of hot mustard.
3. 3 Whisk 2 tablespoons soy sauce, brown sugar, and ½ teaspoon rice vinegar in a small bowl to make stir-fry sauce.
4. 4 Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Add pork; cook and stir until browned, about 5 minutes. Add remaining 1 tablespoon oil, water chestnuts, mushrooms, green onions, and garlic; saute until flavors combine, about 2 minutes. Pour in stir-fry sauce; stir to coat pork mixture evenly, 3 to 4 minutes.
5. 5 Cut out lettuce stem and wash thoroughly. Discard outer leaf. Carefully peel off whole leaves and slice in half lengthwise. Arrange on a plate lined with paper towels.
6. 6 Scoop dipping sauce into small bowls or ramekins. Mix in hot mustard and red chile paste to desired level of spiciness. Spoon pork filling into lettuce halves and roll up; top or dip wraps with dipping sauce.

By Amy Lawler

Ingredients

• ✓ mustard
• mayonnaise
• honey

Instructions

1. 1 In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.

By Nanci Renn

Ingredients

• ✓ mustard
• broccoli
• process cheese

Instructions

1. 1 Steam broccoli until tender-crisp.
2. 2 Toss broccoli with mustard, then melt the cheese over the broccoli in a microwave for 1 minute on HIGH. Stir and serve.

By beckie

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
• salmon fillet
• brown sugar
• lemon

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C).
2. 2 Place the salmon onto a baking sheet lined with aluminum foil with the skin side down. Rub the mustard into the flesh of the salmon and then spread the brown sugar evenly over the fish. Squeeze the lemon over the salmon. Bring the edges of the foil together and seal into a packet.
3. 3 Bake in the preheated oven until the fish flakes easily with a fork, 25 to 30 minutes.

By MrsUnionjack

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
• white sugar
• soy sauce
• white vinegar
• ketchup
• water
• chicken

Instructions

1. 1 In a medium pot with a lid, blend together mustard, sugar, soy sauce, white vinegar, ketchup and water in the order listed. Bring the sauce to a boil.
2. 2 Add the chicken pieces, and turn down the heat. Place the lid slightly ajar on the pot. Simmer for approximately 45 minutes, or till the chicken is no longer pink and the juices run clear.

By CCLady

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
• honey
• vegetable oil
• lemon juice
• chicken breast
• almond
• bamboo skewer

Instructions

1. 1 In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow to marinate in the refrigerator at least 1 hour.
2. 2 Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes.
3. 3 Thread chicken onto skewers and discard marinade. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear.
4. 4 Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken.

By Jessica

Ingredients

• ✓ mustard
• olive oil
• paprika
• salt
• black pepper
• brussels sprout

Instructions

1. 1 Whisk oil, mustard, paprika, salt, and pepper together in a bowl. Add Brussels sprouts and toss to coat.
2. 2 Preheat an air fryer to 390 degrees F (195 degrees C).
3. 3 Add Brussels sprouts to the basket of the air fryer and cook for 7 minutes. Toss and cook until desired doneness, about 7 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ mustard
• prime rib roast
• rock salt
• cream
• horseradish

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
2. 2 Liberally coat roast with mustard so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of roast. Set roast on salt and press down to embed salt into mustard. Completely cover roast with rock salt, pressing it into mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).
3. 3 Bake, uncovered, in the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), about 1 hour. Let stand for 15 minutes.
4. 4 Meanwhile, whip cream in a mixing bowl until stiff peaks form. Fold in horseradish to taste.
5. 5 The roast will be encased in a shell of salt. Hit the shell sharply with the back of a knife; it will crack open and start to fall off. Remove the shell.
6. 6 Place roast on a cutting board. Slice and serve with horseradish sauce.

By Dorothy Young

Ingredients

• ✓ mustard
• radicchio
• olive oil
• salt
• balsamic vinegar

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place radicchio in a large bowl. Add 1 tablespoon olive oil and salt; toss to coat.
3. 3 Whisk together remaining 2 tablespoons olive oil, mustard, and vinegar in a separate bowl. Set aside.
4. 4 Grill radicchio on the preheated grill for 3 minutes on each side. Transfer to a serving dish and drizzle reserved dressing over the top. Serve immediately.

By Soup Loving Nicole

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
• chicken
• honey
• curry powder
• mushroom
• mushroom

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Lay chicken pieces in a 9x13 inch baking dish. In a small microwave safe bowl mix together the mustard, honey and curry powder. Microwave on HIGH (full power) for 1 minute. Add all of the mushrooms, mix together, and pour mixture over chicken. Bake in the preheated oven for 45 to 50 minutes or until chicken is cooked through and juices run clear. Turn chicken pieces after 1/2 hour of baking. When done, chicken will be a beautiful golden brown.

By CARROLL

Ingredients

• ✓ mustard
• beef frankfurter
• barbecue sauce
• baked bean
• pork

Instructions

1. 1 In a saucepan filled with water, boil the frankfurters for about 5 minutes.
2. 2 In another saucepan, combine barbeque sauce, dry mustard and baked beans. Stir and heat.
3. 3 When the frankfurters are cooked, combine them with the sauce mixture for about 10 to 15 minutes or until heated through.

By Sheila

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
• butter
• honey
• curry powder
• cayenne pepper
• chicken breast

Instructions

1. 1 Combine melted butter, honey, mustard, curry powder, and cayenne powder in a large bowl; mix well. Place chicken breasts in a 9x13-inch baking dish and pour honey-mustard mixture over chicken. Cover the dish with aluminum foil and marinate in the refrigerator for at least 4 hours or overnight.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Bake the foil-covered dish in the preheated oven for 10 minutes. Remove the foil and continue baking until chicken is no longer pink and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Allrecipes Member

Ingredients

• ✓ mustard
• fingerling potato
• olive oil
• dill
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place fingerling potatoes in a large bowl. Whisk oil, mustard, dill, salt, and black pepper together in a measuring cup until well blended. Pour over potatoes and stir until evenly coated. Spread potatoes in a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven for 20 minutes. Turn potatoes and cook until potatoes are golden and crispy, about 10 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ mustard
• chicken breast
• onion
• brown sugar
• orange juice
• butter
• all-purpose flour

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place chicken in a 9x13 inch baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with 1/4 cup of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top.
3. 3 Bake in preheated oven for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan. Sprinkle chicken with remaining 1/4 cup brown sugar and return to oven.
4. 4 Whisk flour into sauce in saucepan. Add any leftover orange juice and heat on high until the sauce thickens. Remove chicken from oven and place on a serving dish; pour sauce over the chicken or into a gravy boat, and serve.

By Sherrie M

Ingredients

• ✓ mustard
• apple jelly
• honey
• cinnamon
• salt
• chicken breast

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix apple jelly, honey, mustard, cinnamon, and salt together in a bowl. Brush chicken breasts with glaze.
3. 3 Place glazed chicken breasts on the preheated grill; cook, occasionally brushing chicken with more glaze, until chicken is no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By efisher

Ingredients

• ✓ mustard
• chicken breast
• butter
• honey
• salt
• curry powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts into a 9x13-inch baking dish. Whisk butter, honey, mustard, salt, and curry powder together in a bowl until smooth; pour sauce evenly over chicken.
3. 3 Bake in the preheated oven until sauce is bubbling and chicken is no longer pink inside, 30 to 45 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

By Brucejoy