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
• chicken breast
• salsa
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the chicken in a shallow baking dish. In a medium bowl, stir together the salsa, brown sugar and mustard; pour over the chicken. Cover the dish with aluminum foil.
3. 3 Bake for 1 hour in the preheated oven, until chicken is cooked through. Remove the foil for the last 15 minutes to brown the chicken.

By ElaineHN

Ingredients

• ✓ brown mustard
• firm tofu
• all-purpose flour
• vegetable oil
• sesame seed

Instructions

1. 1 Drain tofu paper towels for about 45 minutes. Cut block into 1/4-inch-thick slices; cut slices in half. Arrange slices into a single layer over dry paper towels and sprinkle 1 tablespoon flour on top. Flip slices over and sprinkle with remaining flour.
2. 2 Heat oil in a skillet over medium-high heat. Saute tofu until light brown, 3 to 5 minutes per side. Add sesame seeds and toss with mustard, using a rubber spatula to avoid breaking tofu slices. Serve warm.

By Hungarian

Ingredients

• ✓ brown mustard
• burgundy wine
• olive oil
• garlic powder
• black pepper
• salt
• asparagus

Instructions

1. 1 In a medium bowl, whisk together Burgundy wine, olive oil, brown mustard, garlic powder, black pepper and salt.
2. 2 Place asparagus in a large glass bowl, and cover with the Burgundy wine mixture. Cover bowl, and marinate asparagus in the refrigerator at least 2 hours, turning occasionally.
3. 3 Preheat an outdoor grill for high heat, and lightly oil grate.
4. 4 Grill asparagus 10 minutes, or to desired tenderness.

By Denyse

Ingredients

• ✓ brown mustard
• maple syrup
• pineapple juice
• soy sauce
• olive oil
• firm tofu
• sesame seed

Instructions

1. 1 Whisk together maple syrup, pineapple juice, mustard, and soy sauce in a small bowl. Set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook and stir tofu in hot oil until evenly browned. Stir in maple syrup mixture and continue to cook until glaze is reduced. Sprinkle with sesame seeds.

By doll

Ingredients

• ✓ brown mustard
• catfish fillet
• thyme
• vegetable oil
• all-purpose flour
• salt
• black pepper
• baking soda

Instructions

1. 1 Place catfish pieces into a mixing bowl and sprinkle with thyme leaves; toss to coat. Mix in mustard with your hands. Cover and refrigerate for 8 hours to overnight.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Whisk together flour, salt, black pepper, and baking soda in a large bowl. Dip catfish pieces, one at a time, into flour mixture and shake off excess.
4. 4 Working in batches, fry catfish nuggets in hot oil until no longer translucent in the center and outside is golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Let oil come back up to temperature between batches.

By rachel

Ingredients

• ✓ brown mustard
• pie pastry
• swiss cheese
• tomato
• olive oil
• herbes de provence

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Fit pie pastry into a 9-inch pie dish. Poke holes in bottom of crust with a fork.
2. 2 Spread mustard evenly over bottom of crust. Cover with Swiss cheese, then arrange tomato slices over top to cover cheese in a spiral, from the outer edge to the center. Drizzle oil over tomatoes and sprinkle herbes de Provence over top.
3. 3 Bake in the preheated oven until crust is golden brown, cheese is melted, and tomatoes are curled at the edges, about 20 minutes.

By Snackybits

Ingredients

• ✓ brown mustard
• corned beef brisket
• onion
• sauerkraut
• beef broth

Instructions

1. 1 Trim excess fat from corned beef and put in a large enough slow cooker that the brisket can lay almost flat along the bottom. Place onion on top of beef.
2. 2 Drain sauerkraut and pile on top of onion. Mix broth and mustard together and pour over everything in the slow cooker.
3. 3 Cook on Low until brisket is very tender, 7 to 9 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).

By FREEINAK

Ingredients

• ✓ brown mustard
• crawfish tail
• cream cheese
• sour cream
• green onion
• garlic
• liquid shrimp and crab boil seasoning
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine crawfish tails, cream cheese, sour cream, green onions, garlic, mustard, and crab boil seasoning in a large mixing bowl. Mix with an electric hand mixer until the consistency is nice and creamy.
3. 3 Place mixture in an oven-safe dish. Sprinkle bread crumbs on top of the mixture.
4. 4 Bake in the preheated oven until the top is lightly browned, about 20 minutes.

By CookingWithShelia

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
• brown lentil
• mushroom
• garlic powder
• italian seasoning
• salt
• black pepper
• bread crumb
• egg
• vegetable oil

Instructions

1. 1 Combine lentils, mushrooms, mustard, garlic powder, Italian seasoning, salt, and pepper in a food processor; pulse to combine.
2. 2 Transfer mixture to a large bowl. Add bread crumbs and egg; mix until evenly combined. Shape mixture into 6 equal-sized patties.
3. 3 Heat oil in a large skillet over medium-high heat. Place half of the patties in the skillet and cook for 5 minutes. Carefully flip and cook for 5 minutes more. Repeat with remaining patties.

By Soup Loving Nicole

Ingredients

• ✓ brown mustard
• red bell pepper
• red onion
• button mushroom
• olive oil
• seafood seasoning
• boudin sausage
• hot dog bun

Instructions

1. 1 Combine bell peppers, onion, mushrooms, olive oil, and seafood seasoning in a large bowl. Stir until evenly combined. Set aside while you preheat the grill.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Place boudin directly on the grate. Place vegetable mixture in a grill basket. Grill for 5 minutes. Turn boudin over, stir the vegetables, and cook until an instant-read thermometer inserted into the sausage reads 160 degrees F (71 degrees C), about 5 minutes more.
4. 4 Place boudin in hot dog buns, top with mustard, and serve with vegetables.

By Soup Loving Nicole

Ingredients

• ✓ brown mustard
• black bean
• black-eyed pea
• garlic powder
• cumin
• ginger
• salt
• onion flake
• hot pepper sauce

Instructions

1. 1 In a saucepan over medium heat, combine the black beans and black-eyed peas with their juices. Season with garlic powder, cumin, ginger, salt, onion flakes, mustard, and hot pepper sauce. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes to combine the flavors.

By Ron Rahe

Ingredients

• ✓ brown mustard
• elbow macaroni
• butter
• all-purpose flour
• brown sugar
• salt
• black pepper
• milk
• ham
• apple
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. 3 Melt 1/4 cup butter in a large saucepan over medium heat; whisk flour, brown sugar, mustard, salt, and black pepper into butter. Pour in milk and bring to a simmer; reduce heat to low and whisk until sauce is thick and bubbly, about 5 minutes. Stir macaroni, ham, and apple slices into sauce. Spread mixture into a 2-quart casserole.
4. 4 Combine soft bread crumbs with 2 tablespoons melted butter in a bowl; sprinkle crumbs over casserole.
5. 5 Bake in the preheated oven until casserole is bubbly and crumb topping is browned, about 35 minutes.

By Kehl Berry

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
• salmon
• cheddar cheese
• egg
• mayonnaise
• chive
• seafood seasoning
• onion
• red pepper
• crescent roll
• olive oil cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 De-bone/skin canned salmon as preferred.
3. 3 Mix salmon, Cheddar cheese, egg, mustard, mayonnaise, chives, seafood seasoning, minced onion, and red pepper together in a bowl.
4. 4 Separate crescent roll dough. Spoon 1 to 2 tablespoons of salmon mixture into the center of each unrolled piece of dough, wrap the edges, and pinch to seal. Place rolls onto an ungreased cookie sheet, 1 to 2 inches apart. Poke the tops with a fork and spray with cooking spray.
5. 5 Bake in the preheated oven until golden, 10 to 15 minutes. Let cool before serving.

By Ace

Ingredients

• ✓ brown mustard
• beef tenderloin
• hot pepper sauce
• worcestershire sauce
• brandy
• salt
• white pepper
• egg

Instructions

1. 1 In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

By ITSIE

Ingredients

• ✓ brown mustard
• coconut
• flour
• creole seasoning
• tilapia fillet
• cornstarch
• egg substitute
• canola oil
• apricot jam
• horseradish

Instructions

1. 1 Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.
2. 2 Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.

By Diane Horn Talts

Ingredients

• ✓ brown mustard
• ground venison
• saltine cracker
• egg
• brown sugar
• garlic powder
• onion flakes
• cilantro
• thyme
• cinnamon
• paprika
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together venison, crackers, egg, and 1 tablespoon brown sugar in a bowl. Season with mustard, garlic powder, onion flakes, cilantro, thyme, cinnamon, and paprika; mix well. Pat mixture into a 9x9-inch pan, or a loaf pan.
3. 3 Bake in the preheated oven to an internal temperature of 160 degrees F (70 degrees C), about 40 minutes.
4. 4 Stir together ketchup with remaining 1 tablespoon brown sugar. Spread on top of the meatloaf and place back in the oven for 10 minutes more.

By angelamclamb

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
• black pepper
• cayenne pepper
• garlic powder
• paprika
• brown sugar
• chili powder
• pork chop
• mustard
• horseradish mustard
• horseradish
• brown sugar
• honey

Instructions

1. 1 In a small bowl, combine the ground black pepper, cayenne pepper, garlic powder, paprika, brown sugar and chili powder. Mix well and rub thoroughly over the pork chops. Cover the meat and refrigerate for 24 hours, taking meat out at least 30 to 45 minutes before grilling.
2. 2 Prepare an outdoor grill for high heat and lightly oil grate.
3. 3 Meanwhile, in a small bowl, combine the yellow mustard, horseradish mustard, brown mustard, horseradish and brown sugar. Mix well. Place the honey in a separate small bowl.
4. 4 Then, continue to grill over medium high heat, turning and basting every 10 minutes with the mustard sauce, for 45 to 50 minutes, or until internal temperature reaches 145 degrees F (63 degrees C). During the last 15 minutes of cooking, start basting with the honey, turning as needed. This will give the chops a nice, sweet coating, sealing in the flavors of the mustard baste.

By Blues

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
• rye bread
• panko bread crumb
• egg noodle
• butter
• onion
• salt
• black pepper
• all-purpose flour
• milk
• swiss cheese
• sauerkraut
• corned beef
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
2. 2 Place torn rye bread into a food processor and pulse several times to make crumbs; combine rye crumbs with panko crumbs in a bowl and set aside.
3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain noodles and set aside.
4. 4 Melt 3 tablespoons butter in a large saucepan over medium heat; cook and stir onion until lightly browned, about 15 minutes. Season with salt and black pepper; stir in brown mustard. Remove from heat, stir in flour until smooth, and gradually whisk in milk. Sauce will thicken. Whisk 1 1/2 cup Swiss cheese into the sauce, stirring until the cheese has melted and the sauce is smooth. Stir sauerkraut with about 1 tablespoon of reserved juice and corned beef into the cheese sauce.
5. 5 Transfer cooked noodles to the prepared casserole dish and pour in the sauce; stir to combine. Sprinkle remaining 1 1/2 cup Swiss cheese in an even layer over the top.
6. 6 Bake casserole in the preheated oven until bubbling, about 20 minutes. Remove casserole from oven and set the oven to broil.
7. 7 Stir 3 tablespoons melted butter into the reserved rye and panko crumbs until thoroughly combined and sprinkle top of casserole with rye crumb mixture. Return to oven and broil until the crumbs are golden brown, about 2 more minutes. Watch carefully to prevent burning.

By iamblessedx7

Ingredients

• ✓ brown mustard
• canola oil
• cabbage
• garlic basil spread
• sauerkraut
• sweet hot mustard
• pastrami
• swiss cheese
• hoagie bun
• swiss cheese
• onion
• tomato

Instructions

1. 1 Heat oil in a large pot or Dutch oven over medium heat; cook and stir cabbage and garlic basil spread until cabbage begins to soften, about 5 minutes. Add sauerkraut, sweet hot mustard, and pastrami; cook and stir until hot, 3 to 4 minutes. Stir in 2 cups shredded Swiss cheese and cook until melted, 2 to 3 minutes.
2. 2 Spread each hoagie bun with 1 tablespoon spicy brown mustard. Top with 4 slices Swiss cheese and evenly distribute the pastrami mixture among the sandwiches. Sprinkle with diced onion and top with tomato wedges.

By Allrecipes

Ingredients

• ✓ brown mustard
• ✓ brown mustard
• corned beef brisket
• spice packet
• olive oil
• balsamic vinegar
• salt
• black pepper
• cabbage
• sourdough bread

Instructions

1. 1 Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain.
2. 2 Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
3. 3 Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.

By bignosekate