Reviewer Mary Lindsey from Bloomington, Illinois

Recipe Used

Pulled Pork with Spicy Wet Rub

Ingredients

4-6 lb. pork butt

Dry rub

3 Tbs. canola oil

1 Tbs. French's Classic Yellow Mustard

4 Tbs. paprika

2 Tbs. BBQ seasoning

2 tsp. garlic powder

2 Tbs. dehydrated onion

Sauce:

3 C. ketchup

1 Tbs. French's Classic Yellow Mustard

4 Tbs. paprika

2 Tbs. BBQ seasoning

3 Tbs. cumin

2 Tbs. garlic powder

Salt and pepper to taste

Directions

Mix all ingredients together and rub on pork all over. Drizzle canola oil on the bottom of crock pot and add pork. Cook on low heat for 12-14 hours or on high for 8-10 hours.

Meanwhile, combine sauce ingredients and set aside.

Remove pork from crock pot. The pork should be very tender and falling off the bone. You can take two forks and shred the meat discarding the bones and excess fat. Mix the pork with the following ingredients with sauce. Serve warm on buns.

Review "When I presented the dish to my husband, he raved about it and took the left overs to work twice this week."

Reviewer Michael Frandsen from Pulaski, Tennessee

Recipe Used

Mustard Chicken Recipe

Ingredients

3 chicken leg quarters, separated

2 Tbs. grill seasoning for chicken (Mrs. Dash)

2 tsp. garlic salt

1/2 tsp. ground black pepper

1/2 tsp. sea salt

1/2 tsp. ground red pepper

1 tsp. sugar

6 Tbs. French's Classic Yellow Mustard

3 Tbs. Italian dressing

1 Tbs. Dijon mustard

1 tsp. horseradish

Directions

In a small mixing bowl combine dry ingredients and mix well. Add yellow mustard, Italian dressing, Dijon mustard and horseradish. Mix until well blended. Place chicken in zip lock bag with mustard sauce. Coat chicken thoroughly and refrigerate 2-3 hours. Place chicken and mustard sauce in baking dish. Bake at 375 degrees for 35-40 minutes, until chicken is completely cooked.

Serve with favorite rice dish and vegetables.

Review "The no mess top keeps from making a mess at the top of bottle. That can be nasty thing to clean up. I used the French's Mustard in the following recipe. I tried many time to get it to taste just right. It was a bit spicy, but tasted very good."

Reviewer Priscilla Khweis from Cambridge, Maryland

Recipe Used

Marinated Carrots

Ingredients

4 cans carrots or fresh, cooked carrots

1/2 C. oil

1/2 C. vinegar

1 tsp. French's Classic Yellow Mustard

1 C. sugar

1 onion, chopped

1/2 C. chopped green pepper

1/2 C. chopped red pepper

1 can tomato soup

Dash Worcestershire sauce

Salt and pepper to taste

Directions

Heat together everything except the carrots. Add the carrots and marinate and refrigerate.This is best made several days ahead and it is a good keeper!

Review "As always the French's was GREAT!!!I chose to fix Marinated Carrots! Its good for get togethers and is a good keeper."

Reviewer Crystal Kuch from Gloucester, Massachusets

Recipe Used

Honey Mustard and Tabasco Sauce Dip

Ingredients

1/2 C. French's Spicy Brown Mustard

3 Tbs. honey

2 Tbs. ketchup

1 clove garlic, minced

1/2 tsp. Tabasco hot sauce

Directions

Mix all ingredients together and serve as a dip with chicken.

Review "I received French's Spicy Brown Mustard for my product. I'm not a really big fan of mustard so I decided to make a dip that had other things mixed in with the mustard to cut the flavor a little bit. I found a recipe for Honey Mustard and Tabasco sauce Dip that I thought I may like and decided to make. I made the recipe and to my surprise I actually really liked it. It didn't have too much of a mustard taste that I didn't like it. It was very strong though so I only needed a little bit to go a long way. My boyfriend and my brother also tried it and liked it very much. I will probably be making this again in the future."

Reviewer Kim Mosko from South River, New Jersey

Recipe Used

Honey and Onion Mustard Sauce

Ingredients

1/2 C. spicy brown mustard

1 C. honey

1 1/2 C. mayonnaise

2 Tbs. lemon juice

1 Tbs. onion powder

1/4 C. finely chopped green onion (optional)

Directions

In a medium bowl, stir together the mustard, honey, mayonnaise, lemon juice and onion powder. For best results, use an electric hand mixer, but do not whip. Stir in green onion. Use immediately, or refrigerate until needed.

Review "I felt the sauce was too thin in consistency. I would prefer it to be thicker and cling to the food better. The taste was okay though I don't think my family will request it again."

Reviewer Gregory Bice from Piedmont, South Carolina

Recipe Used

Spicy Brown Mustard Pork Chops

Ingredients

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. pepper

1/2 C. French's Spicy Brown Mustard

6 1/2-inch thick boneless pork chops

1 C. all-purpose flour

1/4 C. vegetable or canola oil

Directions

Combine first 3 ingredients. Spread mustard evenly on both sides of pork chops, and sprinkle with salt mixture. Place flour in shallow dish; dredge chops in dish. Cook pork chops in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden brown. Drain on paper towels, serve immediately.

Review "This product worked well in this recipe.  The blend of the spices in the mustard accented the flavor of the chops perfectly. The taste and texture of the mustard was suited for several purposes, sauces, recipe ingredients or just as a spread on sandwiches. I will be using this brand exclusively in my future  cooking."