Type what you have

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

Ingredients

• ✓ mustard
• ham
• orange marmalade
• garlic powder
• black pepper
• clove

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place ham on its side in a roasting pan. Mix marmalade and spices in a small bowl until well blended. Brush 1/2 of the marmalade mixture over ham, gently separating slices so mixture can reach middle of ham. Cover loosely with foil.
2. 2 Bake in the preheated oven for 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.

By McCormick Spice

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

By Gretchen

Ingredients

• ✓ mustard
• lemon juice
• salt
• black pepper
• olive oil
• avocado
• grapefruit

Instructions

1. 1 Combine lemon juice, Dijon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Slowly whisk in olive oil until vinaigrette is emulsified.
2. 2 Cut avocados in half, remove pits, and carefully peel off skin. Cut each half into 4 thick slices. Toss in vinaigrette to prevent them from turning brown.
3. 3 Peel grapefruit skin and all the white pith with a large, sharp knife. Cut between membranes to release the grapefruit segments.
4. 4 Arrange avocado slices evenly around the edge of a large platter, then arrange grapefruit segments in the center. Spoon vinaigrette over top, then sprinkle with more salt and pepper.

By purplerose

Ingredients

• ✓ mustard
• brown sugar
• apple cider vinegar
• olive oil
• black pepper
• salmon fillet

Instructions

1. 1 Combine brown sugar, apple cider vinegar, olive oil, Dijon mustard, and pepper in a bowl for the marinade.
2. 2 Place salmon fillets into a shallow glass dish and pour 1/2 of the marinade over the fish. Reserve remaining marinade. Cover and refrigerate for 1 hour.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Discard marinade from the glass dish.
4. 4 Grill salmon, brushing with reserved marinade several times, until it flakes easily with a fork, 4 to 6 minutes.

By Kim

Ingredients

• ✓ mustard
• vegetable oil
• onion
• celery
• hot pepper sauce
• chicken breast

Instructions

1. 1 Lightly oil grill and preheat to medium high.
2. 2 In a small skillet, heat vegetable oil. Saute onion and celery until tender. Stir in hot sauce and mustard and mix all together. Remove from heat.
3. 3 Cut pockets into chicken breasts and stuff with onion mixture. Saute chicken in skillet 2 to 3 minutes each side, until lightly browned. Remove from skillet and grill over medium high heat for 10 to 15 minutes on each side, or until juices run clear. Serve with remainder of onion mixture as a sauce/topping.

By Kevin Peterson

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
• beef tongue
• salt
• onion
• rye bread
• onion

Instructions

1. 1 Rinse beef tongue and place in a large pot. Cover with water and add the salt and chopped onion. Bring to a boil, reduce heat and simmer for 2 to 4 hours or until tongue is tender.
2. 2 Remove tongue from cooking liquid and set aside until cool enough to handle. Cut through tough outer skin and peel it off. Trim any fat or gristle from base of tongue. Slice tongue crosswise into 1/4 inch thick slices.
3. 3 Slice loaf of rye bread in half lengthwise. Scoop out a small amount of the soft interior. Spread mustard over each half. Lay onions and tongue slices over bottom half of bread and top with other half and slice into individual sandwiches.

By Eileen Mintz