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Lunch Box Hot Hot Dogs
Lunch American

Lunch Box Hot Hot Dogs

4.8

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Prepare your child's lunch box by packing hot dog bun, ketchup, mustard, and Cheddar cheese.
  3. 3 Preheat your child's insulated beverage container by filling it with boiling water. Let stand for 15 to 20 minutes. I put the kettle on when I get up and let it heat while the kids get ready for school. Right before they leave, dump out water and replace with more boiling water. The preheating keeps it hot for a longer time. Place hot dog into the water and close the lid.
  4. 4 When your child is ready for lunch, they can take the hot hot dog out of the container and place it on the bun. Top with ketchup, mustard, and cheese to make a hot lunch from home.

By Lorrie

Cheesy Bacon Ultimate Dogs
Lunch American

Cheesy Bacon Ultimate Dogs

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather the ingredients. Preheat grill for medium heat and lightly oil the grate.
  2. 2 Smear 1/4 teaspoon mustard inside each butterflied hot dog. Put 2 Cheddar cheese matchsticks inside each hot dog.
  3. 3 Secure one end of a bacon strip to one end a hot dog using a toothpick. Wrap the bacon strip tightly around the entire hot dog, securing the far end with another toothpick; repeat for remaining hot dogs.
  4. 4 Cook on preheated grill until hot dogs are heated and bacon is cooked through, 4 to 5 minutes per side.
  5. 5 Place each cooked hot dog onto a bun and top with 2 pickle slices.

By Rebekah Rose Hills

Meatloaf Grilled Cheese Sandwich
Lunch American

Meatloaf Grilled Cheese Sandwich

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place meatloaf on a microwave-safe plate; cook in the microwave on High, 30 seconds at a time, until heated through.
  2. 2 Melt margarine in a non-stick skillet over medium heat. Place both bread slices in skillet over melted margarine. Build sandwich on bread slice in this order: ketchup, 1 slice Cheddar cheese, warm meatloaf slice, and mustard. Flip second slice of bread over onto sandwich; cook until bottom of sandwich is lightly browned, about 2 minutes.
  3. 3 Flip sandwich with a spatula and place 1 slice Cheddar cheese on top; continue cooking until cheese melts slightly, about 1 minute. Flip sandwich over and lay remaining slice of cheese on top; cook until cheese on the bottom of sandwich is melted and crisp, about 2 minutes. Turn sandwich over; cook until cheese is melted and crisp, about 2 minutes.

By Kitchen Kitty

Sloppy Does
Lunch American

Sloppy Does

5.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add venison and jalapeño; cook, stirring often, until browned and crumbly; about 10 minutes. Stir in ketchup, garlic, molasses, and mustard. Bring to a boil, then reduce the heat to low. Simmer for at least 10 minutes before serving.

By Zacktheperson

Light Avocado Egg Salad
Lunch American

Light Avocado Egg Salad

4.5

Prep
15 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.
  2. 2 Mash avocado in a separate bowl using a fork. Mix mashed avocado, yellow mustard, and paprika into eggs until thoroughly combined. Season with salt and black pepper.

By Kelly MacDonald

Egg-Style Avocado Salad Sandwiches
Lunch American

Egg-Style Avocado Salad Sandwiches

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk mayonnaise, green onion, mustard, black pepper, and paprika together in a mixing bowl; add diced avocado, sprinkle with black salt, and stir.
  2. 2 Divide salad between 4 bread slices. Top with remaining bread slices to finish sandwiches.

By tried2bmerciful

Lela's Fourth of July Potato Salad
Lunch American

Lela's Fourth of July Potato Salad

4.6

Prep
30 min
Cook
60 min
Total
210 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil (you may need two pots). Reduce heat to medium-low and simmer until fork-tender, 1 to 1 ½ hours. Start checking for doneness after 1 hour. Drain; rinse with cold running water until cool. Chop potatoes into small pieces.
  2. 2 Place eggs, olives, pickle chips, and onion in a large, heavy-duty, disposable foil pan; fold in potatoes.
  3. 3 Combine mayonnaise and yellow mustard; fold into potato mixture until well combined. Chill before serving, at least 2 hours.

By Lela

Mustard Fried Chicken
Lunch American

Mustard Fried Chicken

4.5

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Season chicken wings on both sides with garlic powder, onion powder, pepper, seasoned salt, and MSG.
  2. 2 Use a basting brush to coat each wing with a thin layer of mustard. Pour flour into a plastic bag, add chicken, and shake to coat.
  3. 3 Heat oil in a deep fryer or heavy skillet to 350 degrees F (175 degrees C).
  4. 4 Cook chicken in hot oil until no longer pink and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain on a paper towel-lined plate. Allow to cool for 5 minutes before serving.

By Othasha Thomas

Funeral Sandwiches
Lunch American

Funeral Sandwiches

4.6

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Spray a cookie sheet with cooking spray. Place ham and Swiss cheese slices on the bottom of each bread roll and cover with tops; arrange rolls in an even layer on the prepared sheet.
  2. 2 Mix butter, brown sugar, Worcestershire, mustard, and poppy seeds together in a small bowl; spoon over sandwich tops. Let sit for 10 minutes or up to 1 hour.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C).
  4. 4 Bake in the preheated oven, uncovered, until golden on top and cheese is melted, about 12 to 18 minutes.

By Saltair4

Jen's Heavenly Egg Salad
Lunch American

Jen's Heavenly Egg Salad

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Combine mayonnaise, green onions, lemon juice, Dijon mustard, and yellow mustard in a large bowl until well combined.
  3. 3 Chop eggs into big chunks; add to the bowl with dressing. Gently stir until evenly combined; season with salt and black pepper.

By luckyjen7

Low-Carb Fauxtato Salad
Lunch American

Low-Carb Fauxtato Salad

4.5

Prep
15 min
Cook
5 min
Total
20 min

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 cauliflower, cover, and steam until tender, about 5 minutes.
  2. 2 Combine cauliflower, eggs, mayonnaise, dill pickle relish, green onion, mustard, salt, and black pepper in a bowl.

By SHAUNH

Tuna, Noodles, Pickles and Cheese
Lunch American

Tuna, Noodles, Pickles and Cheese

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a saucepan of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold running water, then drain well, and pat lightly with paper towels.
  2. 2 Combine macaroni, Colby-Jack cheese, pickles, tuna, mayonnaise, and mustard in a large bowl; season with pickle juice, salt, and black pepper.
  3. 3 Cover bowl; refrigerate before serving, at least 30 minutes.

By NERDYCHEESECAKE

Southern Deviled Eggs
Lunch American

Southern Deviled Eggs

4.6

Prep
25 min
Cook
Total
25 min

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

Mother's Potato Salad
Lunch American

Mother's Potato Salad

4.7

Prep
45 min
Cook
20 min
Total
155 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
  2. 2 Drain potatoes; steam dry 1 to 2 minutes. Cool, then peel and cut into cubes.
  3. 3 Place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat, then remove from heat, and let eggs stand in hot water for 15 minutes.
  4. 4 Remove eggs from hot water; cool under cold running water. Peel and slice eggs; reserve 1 attractive slice for garnish.
  5. 5 Combine mayonnaise and mustard in a bowl. Combine potatoes, eggs, olives, gherkins, celery, and onion in a separate large bowl; add mayonnaise mixture and gently toss until ingredients coated. Season with salt.
  6. 6 Top salad with bell pepper slices; place reserved egg slice in the center. Chill until ready to serve.

By Susie

Winter Market Salad
Lunch American

Winter Market Salad

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place the olive oil, vinegar, yellow mustard, Dijon mustard, and honey into a screw top jar. Seal, and shake to blend the salad dressing. Season to taste with salt and pepper.
  2. 2 Scatter the beet, celery root, carrot, and apple in layers onto individual salad plates. Drizzle with dressing to serve.

By lynzee

Mom's Mashed Potato Salad
Lunch American

Mom's Mashed Potato Salad

4.8

Prep
20 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain.
  2. 2 Transfer potatoes to a large bowl and mash with a potato masher. Stir in onion, eggs, celery, pickles, salt, and pepper.
  3. 3 Mix mayonnaise, pickle juice, and mustard together in a separate bowl; pour over potatoes and mix until well combined. Cover and refrigerate for at least 1 hour before serving.

By MICKE

Lower Fat Amish Macaroni Salad
Lunch American

Lower Fat Amish Macaroni Salad

4.6

Prep
15 min
Cook
10 min
Total
175 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until cool.
  2. 2 Combine eggs, celery, and peas in a large bowl. Whisk mayonnaise, sugar, mustard, vinegar, celery seed, and salt together in a separate bowl until sugar dissolves; pour over egg mixture. Stir in macaroni until thoroughly coated with dressing. Cover and refrigerate before serving, at least 2 hours.

By Allrecipes Member

Pittsburgh Ham Barbecues
Lunch American

Pittsburgh Ham Barbecues

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C).
  2. 2 Melt butter in a large skillet over medium-high heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in ketchup, water, vinegar, brown sugar, Worcestershire sauce, and mustard; simmer about 10 minutes. Stir in ham; cook until sauce is bubbling and ham is heated through, 5 to 7 minutes.
  3. 3 Meanwhile, heat kaiser rolls in the preheated oven until toasted, 5 to 7 minutes.
  4. 4 Divide ham mixture among toasted rolls; top with pickle relish. Serve hot.

By Nanner

Mindy's Macaroni Salad
Lunch American

Mindy's Macaroni Salad

4.6

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
  2. 2 Mix together cooked macaroni, celery, sweet onion, pimentos, and pickle in a large serving bowl until well combined.
  3. 3 Stir together creamy salad dressing, sugar, vinegar, mustard, and salt in a medium bowl until smooth.; stir into macaroni mixture until evenly coated. Fold in eggs. Chill in the refrigerator for at least 2 hours before serving.

By TIMSGAL

Nonie's Best BBQ
Lunch American

Nonie's Best BBQ

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Whisk ketchup, water, white sugar, brown sugar, vinegar, mustard, salt, pepper, and paprika together in a large saucepan. Bring to a simmer over medium-high heat; reduce heat to medium-low and simmer 15 minutes.
  2. 2 Meanwhile, heat a large skillet over medium-high heat. Add ground beef and onion; cook and stir until beef is crumbly, evenly browned, and no longer pink. Drain and discard excess grease. Stir beef into simmering barbecue sauce; continue to simmer for 10 minutes. Serve on buns.

By Samantha Kristina

Pennsylvania Greek Sauce
Lunch American

Pennsylvania Greek Sauce

4.6

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Place the beef in a large skillet over medium heat. Cook until beef is completely brown; drain. Stir the onions, tomato sauce, water, salt, pepper, oregano, basil, garlic powder, cumin, red pepper flakes, and yellow mustard into the beef. Bring to a boil; lower heat to medium-low and simmer 45 minutes, stirring occasionally.

By Larissa Smith

Quick Potato Salad
Lunch American

Quick Potato Salad

4.4

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
  2. 2 Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.

By Abbi Saesong

Amish Macaroni Salad
Lunch American

Amish Macaroni Salad

4.5

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside to cool.
  2. 2 Combine eggs, onion, celery, bell pepper, and relish in a large bowl. Stir together salad dressing, sugar, mustard, vinegar, celery seed, and salt in a small bowl. Pour over eggs and vegetables. Top with cooled macaroni; stir until well combined. Cover and chill in the refrigerator for at least 1 hour before serving.

By Connie

The Best Macaroni Cucumber Salad
Lunch American

The Best Macaroni Cucumber Salad

4.1

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool completely; drain.
  2. 2 Mix together cooked macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large bowl.
  3. 3 Whisk together salad dressing and milk in a separate bowl until smooth. Mix in sugar, mustard, pepper, and salt until well combined; pour over macaroni mixture and stir to coat.
  4. 4 Cover the bowl with plastic wrap and refrigerate for at least 2 hours.

By nyghtspydr

Yummy Summer Picnic Salad
Lunch American

Yummy Summer Picnic Salad

4.1

Prep
20 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water; drain again.
  2. 2 Combine cucumber, tomato, tuna, bell pepper, mayonnaise, dressing, green onion, egg, mustard, salt, and black pepper in a large bowl; stir in macaroni. Cover the bowl; chill in the refrigerator before serving, at least 4 hours.

By Susie

The Best Potato Salad
Lunch American

The Best Potato Salad

4.7

Prep
20 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Place potatoes in a large pot and cover with water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain. Refrigerate until cold. Peel and cube potatoes.
  2. 2 Meanwhile, place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat. Remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold water, peel, and chop; set aside.
  3. 3 Combine mayonnaise, dressing, relish, mustard, salt, black pepper, paprika, and celery seeds in a large bowl. Add potatoes, eggs, onion, pepperoncini, and olives; stir until well combined. Cover the bowl; refrigerate before serving, at least 2 hours.

By cheftini

World's Best Potato Salad
Lunch American

World's Best Potato Salad

4.5

Prep
15 min
Cook
25 min
Total
220 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool.
  2. 2 While the potatoes are cooking, whisk together sugar, 2 beaten eggs, and cornstarch in a saucepan; season with salt.
  3. 3 Stir in milk, vinegar, and mustard. Cook and stir over medium heat until thickened, about 10 minutes. Remove from heat and stir in butter. Refrigerate until cool, then stir in mayonnaise.
  4. 4 Peel and dice potatoes. Transfer to a large bowl; toss with hard-cooked eggs, onion, celery, and 1 teaspoon salt.
  5. 5 Stir dressing gently into the bowl of potato salad until evenly coated.
  6. 6 Chill before serving, 3 hours to overnight.

By Kaye Lynn