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Great Mustard Relish
Pantry American

Great Mustard Relish

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Add pickles to the bowl of a food processor; pulse into ¼-inch pieces. Transfer minced pickles to a bowl.
  2. 2 Add onions to the bowl of the food processor; pulse into ¼-inch pieces. Transfer minced onions to bowl with pickles.
  3. 3 Stir mustard into pickles and onions until well blended.

By henriksmom

Hot Pepper Mustard
Pantry American

Hot Pepper Mustard

4.9

Prep
35 min
Cook
20 min
Total
775 min

Instructions

  1. 1 Inspect nine 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mustard is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Remove and discard seeds from banana peppers. Place peppers in a blender or the bowl of a food processor; blend until smooth. Transfer banana pepper purée to a large nonreactive pot.
  3. 3 Stir sugar, mustard, apple cider vinegar, honey, and salt into purée; bring to a rolling boil.
  4. 4 Whisk Clear Jel and water together in a bowl until smooth; gradually whisk into boiling pepper mixture. Cook, stirring constantly, for 5 minutes.
  5. 5 Pour pepper mustard into sterilized pint jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more water to cover jars by at least 1 inch; bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove jars from stockpot; set aside to rest, several inches apart, for 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings. Store in a cool, dark area.

By sunnie

Zucchini Pickles
Pantry American

Zucchini Pickles

4.8

Prep
30 min
Cook
30 min
Total
1740 min

Instructions

  1. 1 Place zucchini and onions into a large bowl and cover with water. Add salt and stir until dissolved. Let vegetables soak for at least 2 hours, then drain and transfer to a large pot.
  2. 2 Bring sugar, vinegar, mustard seeds, celery seed, turmeric, and yellow mustard to a boil in a saucepan. Pour mixture over drained zucchini and onions; let stand for at least 2 more hours.
  3. 3 Place the pot with the vegetables, spices, and pickling liquid onto the stove and bring to a boil. Boil for 3 minutes.
  4. 4 Meanwhile, inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By clover

Alabama-Style White Barbecue Sauce
Pantry American

Alabama-Style White Barbecue Sauce

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine mayonnaise, vinegar, horseradish, lemon juice, mustard, black pepper, salt, cayenne pepper, and garlic powder together in a bowl.
  3. 3 Whisk together thoroughly until creamy and smooth.
  4. 4 Cover and refrigerate until ready to use.
  5. 5 Enjoy!

By John Mitzewich

Hot Dog Onions
Pantry American

Hot Dog Onions

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add sliced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in hot sauce, yellow mustard, sugar, chili powder, salt, black pepper, and cayenne pepper. Reduce heat to medium-low, and continue to cook for about 5 minutes. Stir in water and tomato paste; simmer until liquid has reduced, about 20 minutes.

By Lillian

Chicken and Turkey Marinade
Pantry American

Chicken and Turkey Marinade

4.4

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, and mustard.
  3. 3 Stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and herb seasoning. Cover, and refrigerate for 30 minutes to allow flavors to blend before marinating your favorite meat.
  4. 4 Place turkey or chicken in a 30 gallon plastic kitchen bag. Pour marinade over the bird. Grasp the bag a few inches above the poultry, and press air from the bag. Seal with a twist tie. Rotate bag to coat turkey with the marinade. Marinate in the refrigerator 24 hours, repositioning the bag every 4 hours, or so.
  5. 5 Remove poultry from bag before roasting, and transfer marinade to a saucepan. Boil marinade for a few minutes, then use to baste the turkey every 30 minutes, or so, while roasting. Discard any remaining marinade when turkey is done.

By emmaxwell

Homemade Tartar Sauce
Pantry French

Homemade Tartar Sauce

5.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Mix together mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a medium bowl until well combined. Chill in the refrigerator for flavors to meld, at least 2 hours.

By Klantz

Southern Sauce
Appetizer American

Southern Sauce

4.4

Prep
3 min
Cook
Total
3 min

Instructions

  1. 1 In a small bowl, mix together the mayonnaise, mustard and sugar until well blended. I like to stir 50 times clockwise, and 50 times counter clockwise to get the sauce nice and thick.

By Matt101

Hot Dog Mummies
Appetizer American

Hot Dog Mummies

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place hot dogs in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until warmed through, about 5 minutes. Drain and pat dry with paper towels.
  3. 3 Unroll crescent dough and separate into 8 strips. Wrap 1 strip of dough around each hot dog, leaving small gaps for the eyes, to create the look of a mummy.
  4. 4 Place dots of mustard on the top of each for the eyes, nose, and mouth. Arrange hot dogs on a baking sheet.
  5. 5 Bake in the preheated oven until crescent dough is golden brown and flaky, about 10 minutes.
  6. 6 Enjoy!

By DessertQueen123

Quick Pineapple Ham Steaks
Dinner American

Quick Pineapple Ham Steaks

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Mix dark brown sugar and mustard together in a bowl. Place ham on a broiling pan rack. Spoon mustard mixture over both sides of the ham.
  3. 3 Broil in the preheated oven until browned on one side, about 5 minutes. Flip, pour on pineapple juice from the can, and continue to broil for about 5 minutes more, adding pineapple rings on top in the final 2 minutes of cooking. Watch carefully as it cooks fast.

By SHERBEAR42003

Roasted Easter Ham
Dinner American

Roasted Easter Ham

4.6

Prep
10 min
Cook
120 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Place ham in a shallow roasting pan. Mix mustard, maple syrup, brown sugar, and onion powder together in a small bowl. Coat ham entirely with the glaze using a spoon or brush.
  3. 3 Roast ham in the preheated oven, uncovered, until heated through, about 2 hours. Let ham rest for about 15 minutes before carving to keep it from drying out.

By DOJAGRAM

Carolina-Style Mustard BBQ Sauce
American

Carolina-Style Mustard BBQ Sauce

4.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Combine yellow mustard, white vinegar, balsamic vinegar, water, sugar, chili powder, cayenne pepper, and black pepper in a saucepan; bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Add ketchup and soy sauce and simmer for 10 minutes more.

By TreeWeezel

Honey Mustard Pork Chops
Dinner American

Honey Mustard Pork Chops

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Mix honey and mustard together in a small bowl until thoroughly combined.
  2. 2 Heat butter in a skillet over medium-high heat. Add pork chops and sprinkle with 1/2 of the garlic powder; cook until browned, about 3 minutes. Turn chops over, sprinkle with remaining garlic powder and cook for 3 more minutes.
  3. 3 Brush honey-mustard sauce over chops, turn them over, and cook for 5 minutes; turn chops onto the other side and brush with honey-mustard sauce. Cook until chops are no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 145 degrees F (63 degrees C), about 5 more minutes.

By AuntE

Lunch Box Hot Hot Dogs
Lunch American

Lunch Box Hot Hot Dogs

4.8

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Prepare your child's lunch box by packing hot dog bun, ketchup, mustard, and Cheddar cheese.
  3. 3 Preheat your child's insulated beverage container by filling it with boiling water. Let stand for 15 to 20 minutes. I put the kettle on when I get up and let it heat while the kids get ready for school. Right before they leave, dump out water and replace with more boiling water. The preheating keeps it hot for a longer time. Place hot dog into the water and close the lid.
  4. 4 When your child is ready for lunch, they can take the hot hot dog out of the container and place it on the bun. Top with ketchup, mustard, and cheese to make a hot lunch from home.

By Lorrie

Seared Catfish Creole
Dinner American

Seared Catfish Creole

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Pat catfish dry; spread a layer of mustard over the surface. Place cracked black pepper onto a plate; press coated catfish into the pepper so it is well covered.
  2. 2 Heat olive oil and butter in a large skillet over medium-high heat. Fry catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.

By GIRLYGRRL6

Chili Style Coney Sauce
American

Chili Style Coney Sauce

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Stir lean ground beef, water, tomato sauce, chili seasoning mix, yellow mustard, onion powder, and garlic powder together in a large saucepan; bring to a boil, stirring often. Cover, reduce heat to low, and simmer until ground beef is no longer pink, about 10 minutes.
  2. 2 Remove lid and simmer sauce until thickened, about 20 more minutes.

By momof2boys

Detroit-Style Coney Dogs
Dinner American

Detroit-Style Coney Dogs

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients. Preheat an outdoor grill for medium-high heat.
  2. 2 Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
  3. 3 Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
  4. 4 Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.

By Ashley Schulte

Easter Ham
Dinner American

Easter Ham

4.9

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Score ham by making 1/2-inch-deep diagonal cuts in a diamond pattern.
  3. 3 Mix brown sugar with enough mustard to make a smooth, pourable sauce.
  4. 4 Place ham into a roasting pan. Drizzle honey, reserved pineapple juice, and brown sugar mixture over top.
  5. 5 Arrange pineapple rings decoratively on ham and secure with wooden toothpicks.
  6. 6 Bake in the preheated oven, basting every 15 minutes with pan juices, until the diamond pattern on ham splits open, about 1 to 1 ½ hours.
  7. 7 Serve and enjoy!

By Alison Skaff Straub

Cheesy Bacon Ultimate Dogs
Lunch American

Cheesy Bacon Ultimate Dogs

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather the ingredients. Preheat grill for medium heat and lightly oil the grate.
  2. 2 Smear 1/4 teaspoon mustard inside each butterflied hot dog. Put 2 Cheddar cheese matchsticks inside each hot dog.
  3. 3 Secure one end of a bacon strip to one end a hot dog using a toothpick. Wrap the bacon strip tightly around the entire hot dog, securing the far end with another toothpick; repeat for remaining hot dogs.
  4. 4 Cook on preheated grill until hot dogs are heated and bacon is cooked through, 4 to 5 minutes per side.
  5. 5 Place each cooked hot dog onto a bun and top with 2 pickle slices.

By Rebekah Rose Hills