Type what you have

Ingredients

• ✓ mustard
• olive oil
• white wine vinegar
• garlic
• sugar
• lemon rind

Instructions

1. 1 In a glass jar, combine olive oil, vinegar, mustard, garlic, sugar, and lemon rind; shake well. Refrigerate until ready to serve.

By Louise from Australia

Ingredients

• ✓ mustard
• olive oil
• balsamic vinegar
• garlic
• salt
• black pepper

Instructions

1. 1 In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.

By Gary Royse

Ingredients

• ✓ mustard
• olive oil
• balsamic vinegar
• shallot
• garlic
• honey
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine olive oil, balsamic vinegar, shallot, garlic, Dijon mustard, honey, salt, and black pepper together in a glass jar with a tight-fitting lid.
3. 3 Replace the lid on the jar and shake vigorously until thoroughly combined.

By Singer6

Ingredients

• ✓ mustard
• tomato
• mayonnaise
• parmesan cheese
• brown mustard
• oregano
• salt
• pepper
• parsley
• mozzarella cheese

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste.
3. 3 Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
4. 4 Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.

By NRWILSON

Ingredients

• ✓ mustard
• all-purpose flour
• salt
• black pepper
• chicken tender
• olive oil
• butter
• marsala wine
• chicken stock
• heavy cream

Instructions

1. 1 Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
2. 2 Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
3. 3 Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet.
4. 4 Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.

By Stephanie

Ingredients

• ✓ mustard
• balsamic vinegar
• ketchup
• brown sugar
• worcestershire sauce
• garlic
• salt
• black pepper
• cooking spray
• pork loin chop
• salt
• black pepper

Instructions

1. 1 Stir together vinegar, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a saucepan over medium-low heat; simmer sauce for 20 minutes. Remove from heat and allow to sit for 5 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Season pork chops with salt and pepper. Pour a small amount of sauce from the saucepan into a bowl. Brush chops with sauce from the bowl. Discard any remaining sauce from the bowl.
4. 4 Cook pork chops on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Allow pork chops to rest for 3 minutes. Serve with remaining sauce on the side.

By Sarah

Ingredients

• ✓ mustard
• butter
• zucchini
• onion
• salt
• black pepper
• garlic powder
• basil
• oregano
• mozzarella cheese
• egg
• crescent roll

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add zucchini and onion; cook and stir until tender, about 10 minutes. Add salt, black pepper, garlic powder, basil, and oregano; stir to coat.
3. 3 Whisk cheese and eggs together in a bowl; stir in zucchini mixture.
4. 4 Divide crescent dough into two rectangles; press into bottom and slightly up sides of an 8x12-inch baking dish to form crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
5. 5 Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.

By Kate

Ingredients

• ✓ mustard
• garlic
• mayonnaise
• parmesan cheese
• anchovy
• lemon juice
• worcestershire sauce
• salt
• black pepper
• olive oil
• bread
• romaine lettuce

Instructions

1. 1 Gather all ingredients.
2. 2 Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2 tablespoons grated Parmesan cheese, anchovies, lemon juice, Worcestershire sauce, and mustard; mix well to combine. Season to taste with salt and black pepper. Refrigerate until ready to use.
3. 3 Heat oil in a large skillet over medium heat. Slice remaining 3 cloves of garlic into quarters and add to hot oil. Cook and stir until brown, then remove garlic from pan. Cook bread cubes in hot flavored oil, turning frequently, until lightly browned; transfer onto a plate and season with salt and pepper.
4. 4 Place lettuce in a large bowl. Add dressing, remaining Parmesan cheese, and seasoned bread cubes; toss well to coat.
5. 5 Serve and enjoy!

By Karen Weir

Ingredients

• ✓ mustard
• angel hair pasta
• butter
• onion
• all-purpose flour
• milk
• salt
• white pepper
• poultry seasoning
• cheddar cheese
• pimento pepper
• mushroom
• turkey

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 4 minutes, or until almost tender. Drain.
2. 2 Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. Add undrained mushrooms to cheese sauce.
3. 3 Place a layer of pasta in the bottom of a 9x13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top.
4. 4 Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.

By Earla Taylor

Ingredients

• ✓ mustard
• ground beef
• bread crumb
• onion soup mix
• barbecue sauce
• garlic
• egg
• flour
• black pepper
• deli ham
• swiss cheese
• ketchup
• brown sugar
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a 24-inch sheet of parchment paper onto a work surface.
2. 2 Mix ground beef, bread crumbs, onion soup mix, barbecue sauce, garlic, egg, flour, and black pepper together in a bowl until well combined. Transfer meat mixture to the parchment paper, and pat it into a 10x16-inch rectangle shape. Layer ham slices on the meat, keeping 1 inch uncovered around all sides of the rectangle. Sprinkle Swiss cheese over ham.
3. 3 Carefully lift up a short edge of the meat rectangle with the parchment paper, and gently nudge and roll meat up and over the filling. Seal the edges and ends well. Transfer meatloaf to a 9x13-inch baking dish; discard the parchment paper.
4. 4 Bake in the preheated oven for 45 minutes.
5. 5 Meanwhile, mix ketchup, mustard, brown sugar, and soy sauce together in a bowl until sugar dissolves. Remove meatloaf from the oven and spread ketchup mixture over top. Return to the oven and bake until beef is no longer pink in the center, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By BKlein

Ingredients

• ✓ mustard
• buttery spread
• ground turkey
• bread crumb
• parsley
• parmesan cheese
• tomato sauce
• garlic
• oregano
• rosemary
• cayenne pepper
• salt

Instructions

1. 1 Preheat the oven to 400 degrees. Grease a broiler pan with buttery spread.
2. 2 Mix ground turkey, bread crumbs, parsley, Parmesan, tomato sauce, garlic, oregano, rosemary, mustard, cayenne, and salt together in a large bowl until well combined. Form mixture into 30 meatballs; place onto the prepared pan.
3. 3 Bake in the preheated oven until no longer pink inside, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Melt Organic Buttery Spread

Ingredients

• ✓ mustard
• cooking spray
• sourdough bread
• cheddar cheese
• sweet onion
• green bell pepper
• yellow bell pepper
• red bell pepper
• bacon
• egg
• sour cream
• herb seasoning blend
• salt
• black pepper

Instructions

1. 1 Spray a 9x13-inch glass baking dish with cooking spray.
2. 2 Lay slices of bread in the bottom of the prepared pan in a single layer, trimming and filling in gaps as necessary. Spread 1 cup Cheddar cheese, onion, green bell pepper, yellow bell pepper, red bell pepper, and bacon on top, in that order.
3. 3 Whisk eggs, sour cream, mustard, seasoning blend, salt, and pepper together in a bowl until well combined. Pour mixture over bread, making sure to soak the top layer.
4. 4 Cover baking pan and refrigerate strata at least 8 hours.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Uncover strata and bake in the preheated oven for 45 minutes.
7. 7 Sprinkle remaining Cheddar cheese evenly on top and return to the hot oven. Bake until Cheddar cheese is melted, 10 to 15 minutes more.
8. 8 Let strata stand 5 minutes before serving.

By Felix4067

Ingredients

• ✓ mustard
• canola oil
• tarragon vinegar
• sugar
• thyme
• garlic
• artichoke heart
• romaine lettuce
• red bell pepper
• carrot
• red onion
• black olive
• green olive
• cucumber
• romano cheese
• black pepper

Instructions

1. 1 In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts in mixture, cover, and marinate in the refrigerator, at least 4 hours or overnight.
2. 2 In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in artichoke and marinade mixture; toss to coat.

By Diane Sniffen

Ingredients

• ✓ mustard
• water
• sausage casing
• water
• sugar
• allspice
• coriander
• marjoram
• oregano
• cayenne pepper
• red pepper flake
• black pepper
• anise seed
• fennel seed
• kosher salt
• garlic
• pork shoulder

Instructions

1. 1 Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
2. 2 Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
3. 3 Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
4. 4 Process the cold pork through a meat grinder on the slowest speed.
5. 5 Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
6. 6 Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
7. 7 Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

By John Mitzewich

Ingredients

• ✓ mustard
• garlic
• parmesan cheese
• milk
• butter
• penne pasta
• chicken thigh
• nutmeg
• rosemary
• coriander
• ginger
• thyme
• black peppercorn
• allspice berry
• lime juice
• basil
• salt
• green chile pepper flakes
• lime
• soy sauce
• brown sugar
• vegetable oil
• garlic
• green onion

Instructions

1. 1 To make the marinade: Combine green onions, garlic, vegetable oil, brown sugar, soy sauce, lime zest, pepper flakes, salt, basil, lime juice, allspice berries, peppercorns, mustard, thyme, ginger, coriander, rosemary, and nutmeg in the bowl of a food processor; blend until a paste forms, scraping down the sides as necessary. Transfer marinade to a large resealable plastic bag. Add chicken and mix well. Seal the bag; let stand at room temperature for 30 minutes, turning chicken in the bag periodically.
2. 2 Bring a large pot of lightly salted water to a boil. Cook penne in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 Make sauce: Melt butter in a large saucepan over low heat. Add milk and bring to a simmer. Cook for 5 minutes. Stir in Parmesan cheese and garlic, whisking constantly until cheese is completely melted and sauce is thoroughly combined. Set aside.
4. 4 Remove chicken from marinade; discard excess marinade. Cook chicken in a large nonstick skillet over medium-high heat until no longer pink in the center and the juices run clear, 7 to 8 minutes.
5. 5 Transfer chicken to the saucepan with Alfredo sauce. Bring to a simmer and cook for 3 to 5 minutes, stirring constantly to keep sauce smooth and to incorporate jerk seasoning into Alfredo sauce. Serve over pasta.

By Diana71

Ingredients

• ✓ mustard
• parsley
• cherry tomato
• ham
• provolone cheese
• pepperoni
• salami
• pepperoncini pepper
• jalapeno pepper
• red onion
• green olive
• black olive
• red pepper
• artichoke heart
• olive oil
• black pepper
• salt
• thyme
• oregano
• mayonnaise
• red wine vinegar
• garlic
• anchovy
• fusilli pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Cool in the colander for 5 to 10 minutes.
2. 2 Meanwhile, mash anchovy fillet and garlic into a paste in a large bowl with a whisk or fork. Whisk in vinegar, mayonnaise, Dijon mustard, oregano, thyme, salt, and black pepper to combine. Slowly drizzle in olive oil, whisking constantly, until smooth, thick, and vinaigrette coats the back of a spoon.
3. 3 Toss pasta into bowl with vinaigrette until well coated.
4. 4 Toss in artichoke hearts, red peppers, black olives, green olives, red onion, jalapeño, and pepperoncini. Stir in salami, pepperoni, provolone cheese, and ham; mix thoroughly to combine. Cover bowl with plastic wrap; refrigerate until well chilled, 3 to 12 hours.
5. 5 Stir in tomatoes and parsley; mix thoroughly. Taste; adjust seasoning if needed.

By John Mitzewich

Ingredients

• ✓ mustard
• brown sugar

Instructions

1. 1 Mix brown sugar and mustard together in a bowl until smooth. If mixture is too thick, stir in more mustard. Adjust flavors to your taste.

By Adrianna Hill

Ingredients

• ✓ mustard
• water
• white pepper

Instructions

1. 1 Whisk mustard, water, and white pepper together in a bowl until smooth.

By Lorraine Pierce

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
• chicken broth
• heavy cream

Instructions

1. 1 Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ mustard
• orange marmalade
• horseradish

Instructions

1. 1 Whisk orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.

By abcd1234

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
• artichoke heart
• cream cheese

Instructions

1. 1 In a medium bowl, blend reserved liquid from marinated artichoke hearts, cream cheese and prepared Dijon-style mustard. When smooth, stir in marinated artichoke hearts. Chill approximately 1 hour before serving.

By MOLSON7

Ingredients

• ✓ mustard
• pie crust
• sausage

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. 2 Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound sausage onto each pie crust. Flatten sausage down with a spatula. Roll pie crust mixture up like a jelly roll. Slice roll into 1/2-inch circular pieces.
3. 3 Bake for 18 minutes or until sausage is cooked.

By Cindy Whaling

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
• brown sugar
• chile sauce
• pineapple juice
• sugar

Instructions

1. 1 Mix together dry mustard, brown sugar, chili sauce, pineapple juice and sugar and chill.

By Sara

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
• mayonnaise
• barbecue sauce
• honey

Instructions

1. 1 Mix mayonnaise, yellow mustard, barbecue sauce, and honey together in a small bowl.

By Georgia