Recipes Using Yellow Mustard?

I need the help of this creative community. Does anyone have suggestions for using mustard? Plain old fashion yellow mustard? I have an over abundance. I'm looking for baking recipes. Nothing that involves relishes or sauces. It needs to be something consumable as in meal wise. Any takers?


Erica from New Braunfels, TX

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October 12, 20070 found this helpful

Cheeseburger Meatloaf for Crockpot

This meatloaf, cooked in the crockpot, is stuffed with cheeseburger toppings.

* 1 pound lean ground beef (ground round)
* 1/2 pound mild bulk breakfast sausage
* 1 egg, slightly beaten
* 1 package dry mushroom or onion gravy mix (1 1/4 ounce)
* 1 tablespoon dry minced onion, or use fresh
* 1/2 cup oatmeal
* 2 tablespoons ketchup
* 1/4 cup low fat evaporated milk
* black pepper, to taste
* .
* Filling:
* mustard
* ketchup
* 6 to 8 hamburger dill pickle slices


* thin tomato slices, about 5 or 6 (reserve remaining slices for serving)
* 4 to 8 slices American cheese

First, make foil "handles." Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker.The foil strip will make it much easier to remove the meatloaf when it's done. I also put a rack or a piece of crumpled foil in the bottom to keep the meatloaf out of the fat.

Combine meatloaf ingredients, mixing gently until thoroughly mixed. Take half of the meatloaf mixture and make a ball. On a piece of aluminum foil, flatten to about 7 to 8 inches. Drizzle with mustard and ketchup to within 3/4 inch of edges. Top with dill pickle slices. Top pickle slices with halved tomato slices. Top with 4 cheese slices.


Make a ball of the remaining meatloaf mixture and flatten it on a separate piece of aluminum foil to roughly the same diameter. Place it atop the first meat/stuffing round, sealing edges with fingers.

Carefully lift meatloaf and place gently into the crockpot. Fold the excess length of aluminum foil over it. Cover and cook for 6 to 8 hours on low. Using the foil and both hands, remove to a platter and cut in wedges.
Serves 6 to 8.

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By K (Guest Post)
October 12, 20070 found this helpful

You might check thru these:

My fave is to use about equal parts mustard and honey to use for baked chicken but I have only had it using dijon style mustard, not yellow. Not sure if that would be as tasty.

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By (Guest Post)
October 12, 20070 found this helpful

Easy Ham Glaze

Mix mustard with brown sugar
Brush over ham slices and bake in the oven until done.

Goes good with pretty much any potato dish.

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Bronze Request Medal for All Time! 66 Requests
October 13, 20070 found this helpful

Mix equal amounts of mustard and mayonnaise. Brush on chicken or pork, dredge in bread crumbs, and bake or pan fry. Mustard is also great for softening up dried up leftover meat. Brush it on, cover, and microwave until it's warm. There's supposed to be some kind of acid in mustard that


rehydrates meat.

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October 15, 20070 found this helpful



1 lb. ground meat
1/2 c. rolled oats
1 egg
1/3 c. lite evaporated milk
1/3 c. water
1/4 c. finely chopped onions
1 tbsp. parsley flakes
1 tsp. salt


2 pkg. (9 oz. each) or 1 pkg. 20 oz. frozen French fries
1 1/2 tsp. salt
1/4 c. chopped onion
1 tbsp. flour
1 1/3 c. evaporated milk
1/2 c. water
1 tbsp. Worcestershire sauce
1 or 2 tbsp. prepared mustard

Combine all meat balls ingredients; mix well. Shape into small balls using 1 level tablespoon mixture per ball. Spray skillet with Pam and brown meatballs. Put meatball in shallow 2 quart casserole arrange frozen French fries on top and sprinkle with 1 teaspoon salt.


If too much fat in pan drippings, discard some.

Make sauce: add onion to pan drippings and fry until tender. Blend in flour and remaining 1/2 teaspoon salt. Add evaporated milk, water, Worcestershire sauce and mustard. Cook stirring constantly until smooth and thick. Pour over meat balls and fries. Bake at 375 degrees about 30 minutes. Kids love this! Serves 6.

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By Deborah Weightman (Guest Post)
October 15, 20070 found this helpful

Try using yellow mustard this way, the sauce tastes like it is a wine sauce but you would not believe it has none!!!!

Brown pork chops in a pan but do not cook through. Remove chops and drain excess fat. Add one or two medium sliced onions and saute in the pan until wilted. Add 1 cup of yellow mustard and 1/2 to 3/4 cup peanut butter. Stir well to combine and bring to a simmer. Add the pork chops back and cook on low until done.


Believe it or not -- you won't taste mustard and you won't taste peanut butter. I got this recipe from a newspaper nearly 30 years ago.

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By Susie from Buckhead, Ga (Guest Post)
October 15, 20070 found this helpful

I saw a friend do this. I was amazed at how good this was. She took a very tough piece of beef and slatherded it with regular yellow mustard. Ask your butcher for a tough cut of meat, some kind of roast maybe. She let it marinate over night. The next day she washed the mustard off and baked the roast. I think she set the temp at about 325* and baked it for about 3 hours. It was the best roast I've ever tasted.

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October 15, 20070 found this helpful

I know most people wouldn't make a meal from it - although I eat enough snacks they might as well be considered a full-course dinner!
Anyway, I am not totally sure of the recipe but I do know that the times I go grocery shopping they always have pretzels that have mustard flavor baked in. Perhaps if you made a sort of mixture of mustard etc. and slathered the pretzel nuggets in it with dried onion that would be tasty. If anything, you could give some of the Mustard Pretzels to a lot of people on your holiday giving list.. Area food banks are usually lacking condiments and they could put the mustard jars/bottles at their tables with evening shared meals. I know these aren't the greatest/original of ideas but they might get you brainstorming! My best ~ MATT

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By Edith Richards (Guest Post)
October 15, 20070 found this helpful

My late mother in law used to cut a whole bologna into three pieces. She then took prepared mustard and completely covered the meat and then baked it in the oven. The mustard kept the meat from drying out and ended up with a very nice crisp coating. She had a large family of 13 children but I have used a smaller piece of bologna. The outside is light brown and the meat extra juicy. Edith from Canada

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October 15, 20070 found this helpful

when making chunkky potato salad, mix equal parts of salad dressing or mayo with yellow mustard, also try adding pimanto pepper, onion, pickle mix. makes the salad have a certain zing flavor.

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By Nancy (Guest Post)
October 15, 20070 found this helpful

Use yellow mustard mixed with bottled hot sauce for frying cat fish. Dip fish in mixture and then into corn meal amd flour mixed with salt and pepper and deep fry. Makes a delicious base and you can't tell its mustard. The hot sauce is to taste.

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By Linda (Guest Post)
October 15, 20070 found this helpful

Use a pastry brush and brush your fresh fish with mustard then roll the fish in cornmeal before frying. The fish taste great!! The mustard takes away some of the wild taste in the fish.

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By bozomom (Guest Post)
October 17, 20070 found this helpful

I cooked macaroni, drained off the water. Add Corn beef hash and mustard to taste. I call this my Poorman's Caviar. $1.25 feeds 4 to 6 people.

I also use mustard in deviled eggs along with salt vinegar and mayo. I use it in potato salad along with dill pickles, bell pepper, boiled eggs, mayo, raw cucumbers, and diced onions; mix; allow to set overnight. Serve.

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