Type what you have

Ingredients

• ✓ honey
• yogurt
• garlic
• ginger
• lemon
• coriander
• cumin
• cinnamon
• cayenne pepper
• olive oil
• salt
• black pepper
• chicken

Instructions

1. 1 Mix yogurt, garlic, ginger, lemon juice, honey, coriander, cumin, cinnamon, cayenne, olive oil, salt, and pepper together in a glass or ceramic bowl. Slather it on the chicken, making sure it gets underneath the skin and into the cavity. Cover the bowl or wrap in plastic wrap.
2. 2 Marinate the chicken in a refrigerator for at least 4 hours, or overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Yen

Ingredients

• ✓ honey
• lamb shoulder
• garam masala
• salt
• butter
• onion
• turmeric
• ginger
• garlic
• cayenne pepper
• tomato paste
• water
• heavy cream
• cilantro

Instructions

1. 1 Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.
2. 2 Melt the remaining butter in the same skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 3 Stir in the turmeric, ginger, and garlic. Cook and stir for 1 minute. Stir in the cayenne and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.
4. 4 Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.

By Trynewfood

Ingredients

• ✓ honey
• pineapple
• black pepper
• ginger root
• lemon juice
• vegetable oil
• yellow bell pepper
• red bell pepper
• mushroom
• zucchini
• onion
• vegetable oil
• cumin
• turmeric
• raisin
• instant brown rice
• pineapple juice
• chicken broth
• vegetable broth

Instructions

1. 1 Pour the vegetable broth, chicken broth, and pineapple juice into a large saucepan, and bring to a boil over high heat. Stir in the brown rice, raisins, turmeric, and cumin, bring back to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 10 minutes.
2. 2 Heat 1 tablespoon of oil in a skillet over medium heat; cook and stir the onion, zucchini, mushrooms, red and yellow pepper for about 5 minutes, until the vegetables have softened.
3. 3 While the vegetables are cooking, stir together honey, 1 tablespoon of oil, lemon juice, ginger, and black pepper in a bowl. Stir honey mixture, cooked vegetables, and pineapple into the cooked rice, bring the mixture back to a boil, and serve hot.

By sasa

Ingredients

• ✓ honey
• heavy cream
• paneer
• tomato sauce
• tomato paste
• turmeric
• mustard seed
• cardamom pod
• curry leaf
• ginger root
• red chile pepper
• garlic
• onion
• butter
• spinach
• black pepper
• salt
• garam masala
• coriander
• cumin
• olive oil
• chicken thigh

Instructions

1. 1 Drizzle chicken with 1 tablespoon olive oil. Season with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, salt, and pepper.
2. 2 Heat a skillet over medium-high heat. Add chicken; cook and stir until nicely browned and cooked through, about 10 minutes. Remove from the skillet.
3. 3 Heat 1 tablespoon oil in a separate pan over medium heat. Add spinach and season with salt; cook, covered, until spinach is wilted, 2 to 3 minutes. Remove from heat and set aside.
4. 4 Melt butter in the same skillet used for chicken over medium-high heat. Saute onion and a pinch of salt in the hot pan until onion has softened, stirring to pick up browned bits left from the chicken, 5 to 7 minutes. Add garlic, chile peppers, and ginger; cook for 1 to 2 minutes, adding olive oil if necessary.
5. 5 Add curry leaves, cardamom pods, mustard seed, and turmeric; cook and stir for 30 seconds. Stir in tomato paste and continue to cook, 1 to 2 minutes. Add tomato sauce, honey, and sauteed spinach; reduce heat to low.
6. 6 Blend sauce mixture in the skillet using an immersion blender until smooth. Continue to let simmer, 10 to 20 minutes.
7. 7 Remove from heat. Add chicken and stir in paneer and heavy cream.

By Ryan Feagin

Ingredients

• ✓ honey
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Beat butter and honey together in a bowl until smooth and creamy.
3. 3 Cover and store in the refrigerator for up to 1 week. Bring to room temperature before serving for easy spreading.

By SDELATORE

Ingredients

• ✓ honey
• sriracha sauce
• water
• asparagus

Instructions

1. 1 Whisk honey, Sriracha, and water together in a long flat dish until smooth. Drop asparagus spears into the dish and roll to coat with sauce. Let sit while you preheat the air fryer.
2. 2 Preheat the air fryer to 350 degrees F (175 degrees C) for 10 minutes.
3. 3 Place asparagus in the air fryer basket and cook until soft, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ honey
• barbecue sauce
• sriracha sauce
• soy sauce

Instructions

1. 1 Mix honey, barbecue sauce, Sriracha, and soy sauce together in a small bowl.

By Christopher Webb

Ingredients

• ✓ honey
• pork chop
• dill weed

Instructions

1. 1 Heat a skillet over medium heat. Spread 1/2 teaspoon of honey onto one side of each pork chop. Sprinkle a pinch of dill over the honey.
2. 2 Place the pork chops honey side down in the skillet, and coat the top sides of the chops with remaining honey and dill. Cook for 5 minutes on each side, or until browned on the outside, and chops have reached your desired degree of doneness.

By MILLER5

Ingredients

• ✓ honey
• mayonnaise
• mustard

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

• ✓ honey
• dijon mustard
• lemon juice
• salmon steak
• pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a small bowl, mix honey, mustard, and lemon juice. Spread mixture over salmon steaks. Season with pepper. Arrange in a medium baking dish.
3. 3 Bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.

By MOMMY_OUV_2

Ingredients

• ✓ honey
• sriracha sauce
• garlic
• salt
• water
• baby carrot

Instructions

1. 1 Whisk 2 tablespoons honey, sriracha, garlic, salt, and water together in a large bowl. Add carrots and stir to combine.
2. 2 Transfer coated carrots to a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using a slotted spoon, transfer carrots to a serving dish.
4. 4 Turn on Instant Pot again and select Saute function. Add remaining 2 tablespoons honey to the pot. Cook and whisk until slightly thickened, about 5 minutes. Pour glaze over carrots and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ honey
• baby carrot
• butter
• cornstarch

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 15 minutes.
2. 2 While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
3. 3 Pour glaze over cooked carrots and toss to coat. Serve immediately.

By Sarah Stephan

Ingredients

• ✓ honey
• water
• ham
• sriracha sauce

Instructions

1. 1 Add water to the pot of a multi-functional pressure cooker (such as an Instant Pot®) and place ham on top of water. Whisk honey and sriracha together in a bowl and pour over ham. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 to 40 minutes. Transfer ham to a plate and let rest 5 minutes before serving.

By Soup Loving Nicole

Ingredients

• ✓ honey
• corned beef brisket
• water
• dijon mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place brisket and water in a Dutch oven. Cover tightly.
3. 3 Simmer in the preheated oven for 1 hour. Turn brisket over and continue cooking, covered, until meat is tender, 1 1/2 to 2 more hours.
4. 4 Remove from the oven and turn on the broiler.
5. 5 Transfer brisket, fat-side up, to a rack set in a broiler pan. Mix together honey and Dijon mustard; brush 1/2 of the mixture over the top of the brisket.
6. 6 Place the roasting pan under the broiler, making sure the surface of the meat is 3 to 4 inches from the heat. Broil for 3 minutes. Brush with remaining honey-mustard and broil until brisket is glazed to perfection, about 2 minutes more.

By Ekbrook

Ingredients

• ✓ honey
• hot pepper sauce
• black pepper
• chicken breast

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Mix honey, hot sauce, and ground black pepper in a small bowl until well combined.
3. 3 Place chicken on the preheated grill and baste with some of the sauce. Cook, basting occasionally, until chicken is golden and sticky and internal temperature reaches 180 degrees F (80 degrees C), about 10 to 15 minutes per side.

By Bob Bailey

Ingredients

• ✓ honey
• dijon mustard
• black pepper
• pork loin
• pineapple chunk
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste.
3. 3 Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin.
4. 4 Place a cooking thermometer into the pork loin and cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.

By Pipsy D

Ingredients

• ✓ honey
• sweet onion
• balsamic vinegar
• tarragon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
3. 3 Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
4. 4 Bake for 30 to 40 minutes or until onions are tender.

By Maryellen Kline-Lapati

Ingredients

• ✓ honey
• garlic
• chipotle pepper
• adobo sauce
• chicken breast
• black bean

Instructions

1. 1 Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
2. 2 Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
3. 3 Cook in the slow cooker on Low for 5 hours.
4. 4 Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
5. 5 Continue to cook on Low until cooked through, about 30 minutes more.

By Randy

Ingredients

• ✓ honey
• butter
• brown sugar
• coconut
• salmon

Instructions

1. 1 Melt the butter in a saucepan over medium heat, and mix in the honey, brown, sugar, and coconut. Bring to a boil, and remove from heat. Cool slightly, and transfer to a large bowl. Place the salmon in the bowl, and turn to coat. Cover, and marinate at least 30 minutes in the refrigerator.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish, and pour some of the marinade over the top, being sure to get some of the coconut on the top.
4. 4 Bake 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for 5 minutes, and spoon over salmon.

By elsamaguiar

Ingredients

• ✓ honey
• butter
• ginger
• lemon juice
• baby carrot

Instructions

1. 1 Combine the butter, honey, ginger and lemon juice in a large pot. Bring to a boil over medium-high heat. Add carrots and reduce heat to medium. Cover and simmer for about 10 minutes, or until carrots are tender. Simmer longer if you desire more tender carrots.

By Jennifer V

Ingredients

• ✓ honey
• chicken breast
• salad dressing
• lime juice

Instructions

1. 1 Slice chicken into thin strips. In a small bowl mix together the dressing, lime juice and honey. Place chicken strips in a 9x13 inch baking dish and pour mixture over chicken, covering all. Cover dish and refrigerate to marinate for 1 hour.
2. 2 Remove chicken from marinade, discarding any remaining marinade. Heat oil in a large skillet over medium heat and saute chicken strips until lightly browned and cooked through (juices run clear), 12 to 15 minutes.

By Chris Plumhoff

Ingredients

• ✓ honey
• rice wine
• yellow miso paste
• salmon fillet

Instructions

1. 1 Pour rice wine and miso into a container and mix together, but don't overmix. Add honey and mix until mostly smooth with a few lumps remaining. Place salmon in the container, cover, and let sit in the refrigerator for 2 hours. Flip and let sit for 2 more hours.
2. 2 Preheat the oven to 255 degrees F (124 degrees C).
3. 3 Remove salmon from the marinade and shake off excess. Discard the remaining marinade. Place fish on a heavy duty piece of aluminum foil.
4. 4 Bake in the preheated oven until fish flakes easily with a fork and is a little charred at the edges, 15 to 20 minutes.

By NormalPerson

Ingredients

• ✓ honey
• delicata squash
• brown sugar
• cinnamon
• allspice

Instructions

1. 1 Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
2. 2 Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.

By HILLARYA

Ingredients

• ✓ honey
• dijon mustard
• mayonnaise
• steak sauce
• chicken breast

Instructions

1. 1 Preheat the grill for medium heat.
2. 2 In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. 3 Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

By Connie

Ingredients

• ✓ honey
• sriracha sauce
• chicken breast
• pizza crust
• ranch dressing
• colby-jack cheese

Instructions

1. 1 Preheat a countertop induction oven to medium and select the Grill function.
2. 2 Mix honey and Sriracha together in a bowl.
3. 3 Place chicken onto the preheated grill pan and set the timer for 4 minutes. Turn chicken after 2 minutes. Remove from the oven and stir into the honey mixture.
4. 4 Unroll pizza crust flat onto the grill pan. Spread ranch dressing on pizza crust and sprinkle marinated chicken over top. Sprinkle with Colby-Jack cheese.
5. 5 Place pizza in the oven, press Auto Cook, and select the Frozen Pizza setting for a 12-inch pizza. Cook until the timer goes off, about 13 minutes.
6. 6 Remove from the oven and cut into slices.

By duboo

Ingredients

• ✓ honey
• carrot
• butter
• ground ginger
• lemon juice

Instructions

1. 1 Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
2. 2 In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

By Linda

Ingredients

• ✓ honey
• steelhead trout
• mesquite seasoning
• black pepper
• seasoned salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place trout, skin-side down, onto the prepared baking sheet. Cover trout with honey, then sprinkle mesquite seasoning, black pepper, and seasoned salt over top. Use a fork to press honey and seasonings into trout.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

By IWishUWell

Ingredients

• ✓ honey
• all-purpose flour
• cornflake cereal
• milk
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Place the flour in a small bowl and the cornflakes in a medium bowl. In a separate small bowl, mix the honey and milk. Dredge chicken in the flour, dip in the honey mixture, and thoroughly coat with the cornflakes.
3. 3 Arrange chicken in the prepared baking dish. Bake 25 minutes in the preheated oven, or until no longer pink and juices run clear.

By Stacey

Ingredients

• ✓ honey
• chicken
• mustard
• nutmeg

Instructions

1. 1 In a small bowl, combine the warm honey, mustard, and nutmeg and mix until well blended. Smear onto the chicken pieces, coating well. Refrigerate and let sit for 1/2 hour.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Bake in the preheated oven for 30 minutes, or until done and chicken juices run clear. You can also grill or broil for 30 minutes, turning chicken pieces after 15 minutes of cooking.

By Judi J

Ingredients

• ✓ honey
• creme fraiche
• rye crispbread
• nectarine

Instructions

1. 1 Spread creme fraiche on top of the cracker. Place nectarine slices on top cracker and drizzle with honey.

By Cherlyn