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
• ham
• mayonnaise
• onion
• dill pickle relish

Instructions

1. 1 Add ham to the bowl of a food processor; pulse until finely chopped but not pasty, 6 or 7 pulses. (You may need to do this in batches.) Transfer to a large bowl; repeat with remaining ham.
2. 2 Stir mayonnaise, onion, relish, and mustard into chopped ham mixture until well combined; add more mayonnaise if mixture is too dry. Chill ham salad until ready to serve.

By Diane Horn Talts

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
• paprika
• chili powder
• brown sugar
• white sugar
• celery seed
• black pepper
• cayenne pepper
• garlic powder
• cumin
• salt

Instructions

1. 1 Mix together paprika, chili powder, both sugars, celery seed, black pepper, cayenne pepper, dry mustard, garlic powder, cumin, and salt in a bowl.
2. 2 Store in an airtight container or keep in the freezer in a resealable plastic bag.

By James Purcell

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
• mayonnaise
• apple cider vinegar
• worcestershire sauce
• lemon juice
• horseradish
• garlic powder
• salt
• black pepper
• chipotle chile powder
• paprika
• cayenne pepper

Instructions

1. 1 Combine mayonnaise, apple cider vinegar, Worcestershire sauce, lemon juice, mustard, horseradish, garlic powder, salt, pepper, chipotle pepper, paprika, and cayenne pepper in a bowl. Whisk until thoroughly combined. Let sit for 1 hour before using.

By Brian Genest

Ingredients

• ✓ brown mustard
• chickpea
• mayonnaise
• sweet pickle relish
• green onion
• salt
• pepper

Instructions

1. 1 In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.

By NICE_GIRL1965

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
• 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
• olive oil
• soy sauce
• lemon juice
• liquid smoke
• black pepper
• garlic powder
• chicken breast

Instructions

1. 1 Gather the ingredients.
2. 2 Mix olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder together in a large glass or ceramic bowl.
3. 3 Place chicken in the bowl and turn to coat with marinade. Cover and marinate in the refrigerator for 1 to 4 hours. For best results, do not marinate longer than 4 hours.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
6. 6 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Serve and enjoy!

By TaraNicole

Ingredients

• ✓ brown mustard
• potato
• baby carrot
• lamb leg
• garlic
• salt
• pepper
• beer

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring a large pot of water to a boil. Add potatoes and carrots; cook in boiling water for about 3 minutes. Drain and set aside.
3. 3 Rinse leg of lamb, pat dry, and place in a roasting pan. Season generously with salt and pepper; rub into meat. Use a small knife to make incisions big enough for a garlic clove to fit all over lamb. Stuff garlic cloves into the holes. Spoon mustard over lamb; rub into meat.
4. 4 Roast, uncovered, in the preheated oven for about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Add potatoes and carrots to the roasting pan. Baste lamb with beer, reserving the rest for basting at 20-minute intervals.
5. 5 Continue to roast lamb until the internal temperature reaches at least 140 degrees F (60 degrees C) for medium rare, about 1 hour 30 minutes more.
6. 6 Remove from the oven and allow to rest for at least 5 minutes before carving. Spoon pan drippings over meat and vegetables to serve.

By Priyanka

Ingredients

• ✓ brown mustard
• mayonnaise
• apple cider vinegar
• black pepper
• horseradish
• garlic
• sugar
• salt

Instructions

1. 1 Combine mayonnaise, cider vinegar, black pepper, brown mustard, horseradish, garlic, sugar, and salt in a bowl. Cover bowl; refrigerate 24 to 36 hours.

By michelle lea

Ingredients

• ✓ brown mustard
• egg
• mayonnaise
• hot mustard
• sugar
• salt
• pepper
• paprika
• green olive

Instructions

1. 1 Place eggs into a medium saucepan in a single layer and fill with water to cover eggs by 1 inch. Cover the saucepan and bring to a boil over high heat. Remove from heat and let eggs stand in hot water for 15 minutes. Drain. Cool eggs under cold running water, then peel and halve eggs lengthwise. Scoop yolks into a large bowl; mash yolks with a fork.
2. 2 Stir mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into mashed yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
3. 3 Squeeze yolk mixture into egg white halves. Sprinkle each stuffed egg with paprika and top with an olive half.

By SHORECOOK

Ingredients

• ✓ brown mustard
• egg
• bacon
• jalapeno pepper
• cheddar cheese
• mayonnaise
• red onion
• paprika

Instructions

1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in water for 15 minutes. Remove eggs from water, cool under cold running water, and peel.
2. 2 Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble when cool.
3. 3 Remove seeds and stems from jalapeños; mince 1 pepper and slice remaining 2 peppers into 24 very thin strips; set aside.
4. 4 Cut eggs in half lengthwise; place yolks in a bowl. Mash with a fork; stir in minced jalapeño, Cheddar cheese, mayonnaise, red onion, and mustard.
5. 5 Place egg whites, cut side up, on a serving platter. Spoon yolk mixture into egg white halves; insert pepper strip into each yolk; sprinkle with crumbled bacon and paprika.

By Russell

Ingredients

• ✓ brown mustard
• lemon juice
• olive oil
• tuna steak
• mustard powder
• sugar
• white wine vinegar
• olive oil
• dill

Instructions

1. 1 Combine lemon juice and 1/2 cup olive oil in a large resealable plastic bag; seal the bag and shake. Add tuna steaks; seal the bag and place into the refrigerator to marinate while the grill preheats.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Whisk together brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil in a medium bowl; stir in dill.
4. 4 Remove tuna steaks from marinade and place on the preheated grill; discard marinade. Cook steaks until fish flakes easily with a fork, about 6 minutes per side. Drizzle steaks with mustard-dill sauce to serve.

By Splashme

Ingredients

• ✓ brown mustard
• brown sugar
• black pepper
• onion powder
• paprika
• salt
• pork loin chop
• maple syrup

Instructions

1. 1 Combine brown sugar, black pepper, onion powder, paprika, and salt in a bowl; rub onto pork chops until coated. Cover chops; refrigerate 6 hours to overnight.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Place pork chops on a slotted, two-piece broiler pan. Whisk maple syrup and mustard together in a small bowl; set aside.
4. 4 Broil pork chops in the preheated oven for 5 minutes; flip chops. Broil 5 minutes more. Brush chops with maple syrup glaze; broil 1 minute. Flip chops; brush with glaze. Broil until cooked to your desired degree of doneness, about 1 minute. Transfer chops to serving plates; top with additional glaze, if desired.

By Shannon

Ingredients

• ✓ brown mustard
• red onion
• thyme
• mayonnaise
• bread
• butter
• roast turkey
• tomato
• swiss cheese

Instructions

1. 1 In a small bowl, stir together red onion, thyme, mayonnaise, and mustard. Spread some of this mixture onto one side of each slice of bread. Spread butter onto the other side of each slice.
2. 2 Heat a large skillet over medium heat. Place bread slices, butter-side down, into the skillet. Layer each slice with 1/4 of the sliced turkey, two slices of tomato, and two slices of Swiss cheese. Place remaining bread, butter-side up, on top. Cook until bread is golden brown, about 10 minutes, flipping halfway through.

By Annie

Ingredients

• ✓ brown mustard
• brown sugar
• fajita seasoning
• paprika
• pork sparerib
• beer
• garlic
• honey
• worcestershire sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Mix brown sugar, fajita seasoning, and paprika in a bowl.
3. 3 Rub both sides of pork spareribs with the brown sugar mixture.
4. 4 Place spareribs in a 9x13-inch baking pan; cover and refrigerate 8 hours or overnight.
5. 5 Preheat the oven to 250 degrees F (120 degrees C). Whisk together beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
6. 6 Tear off 2 large sheets of heavy-duty aluminum foil and lay them shiny-side down. Place a rack of spare ribs on each sheet, meaty-side up.
7. 7 Tear off 2 more sheets of foil and place them on top of the spare ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet.
8. 8 Just before sealing completely, divide beer mixture evenly into each packet.
9. 9 Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
10. 10 Bake ribs in the preheated oven until the ribs are very tender, 3 1/2 to 4 hours.
11. 11 Carefully open each packet and drain drippings into a saucepan. You may only need the drippings from one packet.
12. 12 Place ribs on a foil-lined baking sheet and set aside.
13. 13 Heat the saucepan over medium-high and simmer drippings until the sauce begins to thicken, about 5 minutes.
14. 14 Brush the thickened sauce over ribs.
15. 15 Preheat the broiler and set the oven rack about 6 inches from the heat source. Return ribs to the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

By Kerri Jaggers

Ingredients

• ✓ brown mustard
• red wine vinegar
• sugar
• mayonnaise
• cabbage
• egg
• bacon
• salt
• pepper

Instructions

1. 1 In a large bowl, stir together the vinegar, sugar, mayonnaise and mustard. Add the cabbage, eggs and bacon, and toss lightly to coat with the dressing. Season with salt and pepper. Refrigerate for 1 hour before serving to blend flavors.

By Angie Evans

Ingredients

• ✓ brown mustard
• potato nugget
• corned beef
• sauerkraut
• swiss cheese
• colby cheese
• monterey jack cheese
• thousand island salad dressing
• green onion
• caraway seed

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
2. 2 Spread potato nuggets on prepared baking sheet. Bake until golden brown, 28 to 32 minutes.
3. 3 Top potato nuggets with corned beef, sauerkraut, Swiss cheese, and Colby and Monterey Jack cheese. Bake until cheese is melted, 5 to 8 minutes.
4. 4 Drizzle with Thousand Island dressing and mustard. Sprinkle with green onion and caraway seeds.

By Juliana Hale

Ingredients

• ✓ brown mustard
• vegetable oil
• onion
• pork chop
• maple syrup
• garlic
• red pepper
• chili powder
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with oil.
2. 2 Scatter onion evenly into the prepared baking dish; arrange pork chops on top of onion.
3. 3 Stir maple syrup, mustard, garlic, red pepper, chili powder, and salt together in a small bowl; pour evenly over pork chops. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 25 to 30 minutes.

By Kate Lucas

Ingredients

• ✓ brown mustard
• bagel
• romaine lettuce
• green bell pepper
• cucumber
• tomato
• salt
• black pepper
• red onion
• alfalfa sprout

Instructions

1. 1 Spread mustard onto the cut sides of the bagel. Layer the lettuce, green pepper, cucumber, and tomato on one half. Season the tomato with salt and pepper. Top with onion and alfalfa sprouts, then cover with the other half of the bagel.

By Annie

Ingredients

• ✓ brown mustard
• chicken
• celery
• carrot
• mayonnaise
• sweet relish
• lemon
• salt
• black pepper

Instructions

1. 1 Combine chicken, celery, carrots, mayonnaise, relish, mustard, lemon juice, salt, and black pepper in a bowl. Chill in the refrigerator before serving, at least 1 hour.

By Nicole Scammell

Ingredients

• ✓ brown mustard
• egg
• mayonnaise
• yellow mustard
• black pepper
• white vinegar
• white sugar
• sweetened condensed milk
• paprika
• black olive

Instructions

1. 1 Scoop yolks from egg halves into a bowl. Mash the yolks with mayonnaise, yellow mustard, spicy brown mustard, black pepper, white vinegar, sugar, and sweetened condensed milk until the mixture is smooth. Spoon yolk filling into egg halves and sprinkle each deviled egg with paprika; top deviled eggs with 2 slices of black olive.

By Joy

Ingredients

• ✓ brown mustard
• cooking spray
• ham
• honey
• brown sugar
• cinnamon
• nutmeg
• water
• cornstarch
• water

Instructions

1. 1 Spray the slow cooker insert with cooking spray and place ham inside.
2. 2 Combine honey, brown sugar, mustard, cinnamon, and nutmeg in a saucepan over medium heat. Cook, whisking thoroughly, until sugar is melted and ingredients are combined, 2 to 5 minutes. Remove from heat.
3. 3 Pour water into the bottom of the slow cooker. Pour sauce over the ham. Cover.
4. 4 Cook in the slow cooker on Low, 6 to 8 hours. Baste the ham with the juices from the bottom once every hour.
5. 5 Remove ham from the slow cooker. Pour juices from the bottom into a saucepan over medium heat. Mix cornstarch and water together in a bowl and pour into the saucepan. Cook until mixture thickens into a glaze, 6 to 8 minutes. Pour glaze over the ham or use as a gravy.

By Christina Tabaretti