Type what you have

Ingredients

• ✓ mustard
• olive oil
• garlic
• lemon
• orange
• basil
• white wine
• tiger prawn

Instructions

1. 1 In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
2. 2 Heat an outdoor grill to high heat.
3. 3 Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
4. 4 If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

By kathie

Ingredients

• ✓ mustard
• swiss cheese
• all-purpose flour
• pie crust
• ham
• egg
• milk
• salt
• parsley
• pimento pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss shredded cheese and flour together in a medium bowl. Sprinkle mixture onto frozen pie crust. Add diced ham on top of cheese.
3. 3 Combine eggs, milk, salt, and dry mustard in a medium bowl until mixture is evenly blended. Beat until smooth and pour over cheese and ham.
4. 4 If needed, place foil around the edges of the crust to protect it from burning.
5. 5 Bake in the preheated oven until the filling is set and the crust is golden brown, about 1 hour. A knife inserted into the center of the quiche should come out clean.
6. 6 Garnish with parsley and pimento peppers before serving.

By MORGIE

Ingredients

• ✓ mustard
• water
• navy bean
• olive oil
• salt pork
• bacon
• onion
• water
• molasses
• ketchup
• brown sugar

Instructions

1. 1 Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse beans with cold water and set aside. Rinse and wipe out the Instant Pot insert and place back into the pressure cooker.
3. 3 Turn on the Instant Pot and select the Sauté function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion; cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any browned bits off the bottom. Turn the Instant Pot off.
4. 4 Whisk together molasses, ketchup, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken as they cool. Serve immediately or freeze portions for later.

By France Cevallos

Ingredients

• ✓ mustard
• pork tenderloin
• tarragon
• garlic powder
• butter
• flour
• white wine
• chicken bouillon granules
• heavy cream
• almond
• green onion

Instructions

1. 1 With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.
2. 2 Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.
3. 3 Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve.

By Diana N

Ingredients

• ✓ mustard
• baby yukon gold potato
• salt
• bay leaf
• olive oil
• white wine vinegar
• salt
• black pepper
• shallot
• flat-leaf parsley

Instructions

1. 1 Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
2. 2 Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
3. 3 Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
4. 4 Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
5. 5 Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ mustard
• chicken breast
• salt
• black pepper
• swiss cheese
• deli ham
• toothpick
• all-purpose flour
• egg
• panko bread crumb
• parmesan cheese
• cooking spray

Instructions

1. 1 Gather the ingredients.
2. 2 Place a chicken breast 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 2 sides and spread them out like an open book. Place chicken breast between 2 sheets of heavy plastic on a solid, level surface; lightly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Repeat with remaining chicken breast.
3. 3 Season each chicken breast with salt and pepper. Spread Dijon mustard on top. Place 1 slice of cheese on each breast. Top each with 2 slices of ham and 1 slice of cheese. Roll each breast up and secure with a toothpick.
4. 4 Place flour in a shallow bowl. Place egg in a second bowl. Mix panko bread crumbs and grated Parmesan in a third bowl. Preheat an air fryer to 350 degrees F (175 degrees C).
5. 5 Meanwhile, dredge chicken breasts in flour; shake off excess. Dip into beaten egg, allowing any excess egg to drip back into the bowl. Press into bread crumb mixture to coat both sides; place breaded chicken breasts onto a plate and spray with nonstick spray. Let sit for 5 minutes while the air fryer preheats, then arrange breaded chicken in a single layer in the air fryer basket.
6. 6 Cook in the preheated air fryer for 10 minutes; flip chicken breasts and spray any dry spots with nonstick spray. Cook until chicken is no longer pink in the center, 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ mustard
• beef stew meat
• all-purpose flour
• vegetable oil
• tomato
• beef broth
• carrot
• potato
• thyme
• salt
• pepper

Instructions

1. 1 Combine beef and flour in a large resealable plastic bag and toss to coat evenly.
2. 2 In a 6-quart saucepan, brown beef in hot vegetable oil. Season with salt and pepper, if desired.
3. 3 Add diced tomatoes, beef broth, carrots, potatoes, and thyme. Bring to a boil; reduce heat to medium-low, cover, and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ mustard
• demi-glace
• worcestershire sauce
• tomato paste
• cayenne pepper
• vegetable oil
• beef tenderloin steak
• kosher salt
• black pepper
• butter
• shallot
• cognac
• brandy
• heavy cream
• chive

Instructions

1. 1 Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
2. 2 Stir together demi-glace, mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
3. 3 Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
4. 4 Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
5. 5 Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

By John Mitzewich

Ingredients

• ✓ mustard
• dill
• horseradish
• ginger root
• garlic
• cumin
• black pepper
• sea salt
• brown sugar
• orange liqueur
• balsamic vinegar
• chive
• basil
• oregano
• tomato paste
• lemon juice
• worcestershire sauce
• green onion
• red wine

Instructions

1. 1 Whisk red wine, green onions, Worcestershire sauce, Dijon mustard, lemon juice, tomato paste, oregano, basil, chives, vinegar, orange liqueur, brown sugar, salt, black pepper, cumin, garlic, ginger, horseradish, and dill together in a large glass or ceramic bowl until combined.

By Basil Brad

Ingredients

• ✓ mustard
• sea salt
• olive oil
• parmigiano-reggiano cheese
• water
• egg
• olive oil
• cherry tomato
• basil
• cayenne pepper
• black pepper
• kosher salt
• egg yolk
• goat cheese
• water
• apple cider vinegar
• butter
• salt
• cornmeal
• all-purpose flour

Instructions

1. 1 To make the crust: Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
2. 2 Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
3. 3 Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
4. 4 Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a thin 12-inch round pizza pan; refrigerate until ready to use.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
7. 7 Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 ½-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
8. 8 Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
9. 9 Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
10. 10 Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.

By John Mitzewich

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