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If you want to look like a real chef while cooking, order our beautiful Authentic Stadium Mustard chef’s apron by clicking here!

A recipe by Milan Jacovich, Private Investigator… from “A Shot In Cleveland” by Les Roberts (A Thomas Dunne Book, St. Martin’s Press, New York)

“I hadn’t eaten since breakfast, and my stomach was beginning to gurgle raucously. I defrosted a link of Slovenian klobasa in the microwave and set it in boiling water for about five minutes, chopped up half an onion, and sauteed it in a frying pan along with the sausage and about a quarter of a stick of butter.  While it sizzled, I cut a loaf of dark rye in half, sliced one half lengthwise, and slathered it with Stadium Mustard, the delicious dark brown kind that seems to taste of Eastern Europe and reminds me of my parents, who emigrated from Ljubljana to the Rust Belt fifty years ago.  I shaved some thick hunks from a wedge of cheddar cheese, and when the sandwich was built, I opened a beer and went into the den to watch the evening news.”

Thanks, Les! Not only are you a terrific writer, but you are also quite a chef

Simple but GREAT – Bobs’ Tomato Recipe – ” It’s Delicious”

1) Take 1 Tomato and slice in half

2) Spread Stadium Mustard on Tomato and sprinkle the top with your choice of shredded cheese.

3) Broil until cheese melts to a golden color.


Use the mustard for the basic vinagrette: Enough for two salads-

1/2 Tbls. white wine vinegar
1 Tbls. olive oil
1 Tbls. Stadium Mustard
Salt and Pepper to taste. Maybe a touch of sugar as well.

Whip it together, and it’s you’re basic vinagrette. Wanna get fancy? Add
some minced shallots… tarragon and a squeeze of lemon (lemon replaces
the vinegar), add a touch of honey to balance the acid.

~Jeremy B
Chicago IL


Must be 21 years of age or older to cook or consume this unique experience !

2 tbs. butter
2 yellow onions sliced
2 cloves garlic chopped fine
6 12oz. bottles good dark beer(I use Newcastle)
3 large heaping tbs. Stadium Mustard
2 tbs. brown sugar
5-6 bratwurst(I use Johnsonville)

Pop open 1 beer and start drinking it. put onions and
garlic into heavy saucepan with butter and cook until
onions are soft but not brown.

Pour in 2 bottles of beer, brown sugar and Stadium
Stir until mustard and sugar dissolve.
Meanwhile pop open beer #4 and start drinking it.

Add brats to sauce and boil gently for 15-20 minutes.
The sauce is thin like a juice, so don’t worry.
Transfer brats to hot grill and cook until you get
those lovely grill marks. By this time pop open beer
#5(or 6) and start drinking it.

Once fully browned, transfer brats back to pot w/
sauce, or go straight to a bun slathered with more
Stadium Mustard and cooked onions from the pot of beer
Don’t forget to wash it down with a delicious dark
beer. (I prefer Newcastle)

~Michele M ( Please don’t eat and drive with this recipe.)


Easy Veggie Rice


1 kg. rice pilaf mix; 1/3-1/2 chopped red onion; 1 medium green pepper (diced); halved cherry tomatoes; 1/2 cup raisins; 1/4 cup roasted peanuts (or pine nuts or pistachios).

Mix all of the above ingredients.


Mix together 1/2 teaspoon Stadium Mustard; 1/2 teaspoon lemon juice; 1/4 cup olive oil.

Pour on top of rice mixture and stir.  Chill and serve.

~ Terra R.

Chicken Breasts

Cut up 12 oz. chicken breasts into 1/2 “x2” strips.  Mix 1/2 cup honey with 1/4 cup Stadium Mustard and set aside. Mix 1 cup flour, 1/2 tsp. salt, 1/4 tsp. garlic powder, 1/4 tsp. pepper in plastic bag.

Put chicken strips into bowl filled with 3/4 cup milk.  Toss strips in flour bag, and fry in one cup canola oil in large skillet.  Fry for 3 minutes on each side, drain on paper towel ,and serve with dipping sauce.

~ Olivia G.

Rack of Lamb

3 1/2 lb. or two racks of lamb

Marinade: 1/4 cup Stadium Mustard; 1/4 cup raspberry, balsamic or red wine vinegar; 1/4 cup olive oil; 1/4 cup chopped garlic; 2-1/2 tbs. brown sugar

Marinate the lamb in a plastic bag the night before serving, in marinade mixture above.

Preheat oven to 425 degrees.  Put lamb on rimmed baking sheet.  Save marinade.  Sprinkle with salt, pepper, garlic and roast to desired doneness.  Marinate with reserved marinade.  Medium rare takes about 25 minutes.  Good served with rice!

~ Ellen W.

Sauerkraut Swiss Hot Dog

Ingredients: 1 hot dog roll slightly toasted; 1 slice of baby Swiss cheese; 1 – 6 ” beef hot dog; 2-3 tablespoons of sauerkraut; 2 tablespoons of the best mustard (Stadium Mustard).


Boil or grill hot dog.  Put tablespoon Stadium Mustard on hot dog roll which has been slightly toasted.  Place cheese on roll and melt it in toaster oven.  Put 2-3 tablespoons of sauerkraut over cheese.  Slather another tablespoon of Stadium Mustard on sauerkraut.  Roll hot dog on Stadium Mustard.  Eat the best hot dog ever created!

~ Bill K., Jupiter, FL

Tailgate Turkey Burgers

I have been using this recipe for years and I think this sauce adds enough taste to turkey burgers to sway even the most hardcore hamburger-only eater:

Sauce: 1/4 cup Ketchup), 2 or 3 tablespoons Stadium Mustard, 2 drops of Dave’s Total Insanity sauce (optional).

Grill your Turkey burgers, basting liberally with BBQ sauce, and add the Swiss cheese when ready.  Serve on a bun with Red onions, a little Mayo and an extra squirt of Stadium Mustard.

~ Jim O., Chicago

Potato Salad

Mix sour cream and the best mustard in the world – Stadium Mustard – for a great chip, pretzel, or whatever dip!

~ BS, Ohio

Potato Salad

3 pounds Red Skinned potatoes or a combination of Red skinned, Purple, and Yukon Potatoes scrubbed and cooked in boiling water for about 20 minutes or until just tender; 4 hard boiled eggs, chopped; 1 red onion, chopped; 2 celery ribs, chopped; 2/3 cup mayonnaise (homemade is best); 1-1/2 tsp. celery seed; 2 T Stadium Mustard; 3 T sweet pickle relish; salt, pepper , paprika to taste.

Cut potatoes in cubes.  Add rest of ingredients and mix.  Cover and chill 2 hours in refrigerator.

~ Stephanie R

Grilled Salmon

Mix Stadium Mustard with honey and balsamic vinegar.  Brush, liberally, on salmon filet and set in refrigerator for 20-30 minutes.  Grill.  Chow down!

~ Brian Z.

Fish & Chips

Shred one potato for each fish fillet.  Mix in one tablespoon of Stadium Mustard for each potato used.  Top each fillet with potato mix.  Sauté in a little olive oil and then bake at 350º in oven for 20 minutes or until fish flakes with a fork.

~ Arlene

My husband and I are strict vegetarians, and it’s wonderful to have Stadium Mustard as one of the few truly vegetarian condiments out there.  We put the mustard on our stir-fried vegetables.  Just squeeze it right on there and use it like a sauce.  It cooks very well, seeping into the veggies and giving them a unique and wonderful flavor.

~ Erin P., California

Raspberry Vinaigrette Salad Dressing

2 cups frozen raspberries, thawed; 1/4 cup water; 2 tablespoons oil; 1 teaspoon Stadium Mustard; 1/4 cup white vinegar; 1 tablespoon sugar or sugar or sweetener to taste.

Press raspberries through strainer to puree.  Add remaining ingredients and mix well.  Add over salad, broiled fish, or cooked green beans (can sprinkle on slivered almonds).

~ Beth G.

From “The Congressional Hot Dog Recipe Book – In Celebration of 1993 National Hot Dog Month”

World’s Greatest Baseball Hot Dog – 1 Kahn’s foot-long hot dog; 1 Nickel’s baker bun; 1 Large helping of Stadium Mustard (must be Stadium Mustard, which is produced by Davis Food Products, a Cleveland company); Ketchup optional… This hot dog is served at Municipal Stadium in Cleveland, OH, and it has long been recognized by baseball aficionados and baseball-park food connoisseurs as a classic.  Welcome to the club!”

~ Rep. Sherrod Brown, 13th District of Ohio

19th District Dog – Bratwurst, Cleveland Stadium Mustard, Onions… Chop onions.  Layer ingredients on bratwurst and enjoy.  There’s no other dog like it!”

~ Rep. Eric Fingerhut, 19th District of Ohio

“I have a recipe idea for Stadium Mustard!  My husband is allergic to milk products, but we have found some soy cheeses that work for cooking.  However, they are very bland.  He made an au graten potato and ham casserole that was blah, so I added a tablespoon of the mustard to mine.  It was yummy!  I would have to figure out how many tablespoons to put in the whole casserole, but I would say at least three.  By the way, I also dip pretzels in it, too!”

~ Michele S., Michigan