Type what you have

Ingredients

• ✓ honey mustard
• cayenne pepper hot sauce
• butter
• salt
• black pepper

Instructions

1. 1 Combine honey mustard, hot sauce, butter, salt, and black pepper in a saucepan over medium heat; stir until butter melted. Simmer until sauce begins to thicken, about 5 minutes. Use in your favorite chicken wings recipe and serve while hot.

By Stefanie Fun

Ingredients

• ✓ honey mustard
• olive oil
• white wine vinegar
• onion
• salt
• black pepper
• lemon juice
• white sugar

Instructions

1. 1 Whisk olive oil, white wine vinegar, Dijon mustard, red onion, sea salt, black pepper, and lemon juice together in a microwave-safe bowl.
2. 2 Cook oil mixture in the microwave until hot and almost boiling, 1 1/2 to 2 minutes. Gradually whisk sugar into hot mixture until dressing is thick and creamy.

By Applekrisp

Ingredients

• ✓ honey mustard
• kielbasa sausage
• ginger ale
• brown sugar

Instructions

1. 1 Preheat oven to broil. Line a baking sheet with aluminum foil. Slice kielbasa diagonally into 1/4 inch pieces.
2. 2 In a medium-size skillet saute kielbasa in ginger ale until they are heated through. Drain well. Arrange the kielbasa on the prepared baking sheet, then sprinkle them with brown sugar.
3. 3 Broil the kielbasa until the brown sugar melts and begins to crystallize, check after 3 to 5 minutes. Serve the kielbasa with honey mustard for dipping.

By Megan

Ingredients

• ✓ honey mustard
• aluminum foil
• olive oil
• salt
• broccoli

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with nonstick aluminum foil.
2. 2 Mix honey mustard, olive oil, and salt together in a bowl. Add broccoli and toss to coat. Spread onto the prepared baking sheet.
3. 3 Bake in the preheated oven until broccoli is tender and lightly charred in spots, 25 to 30 minutes.

By Peggy Oliver

Ingredients

• ✓ honey mustard
• onion
• catfish fillet
• garlic salt
• pepper
• parsley flakes

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, mix together the onion and mustard. Season the catfish fillets with garlic salt and pepper. Place on a baking tray and coat with the onion and honey. Sprinkle parsley flakes over the top.
3. 3 Bake for 20 minutes in the preheated oven, then turn the oven to broil. Broil until golden, 3 to 5 minutes.

By Jennifer Dugas Vitale

Ingredients

• ✓ honey mustard
• lemon juice
• green onion
• ginger
• salmon fillet
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix lemon juice, mustard, green onion, and ginger together in a bowl. Set aside.
3. 3 Place salmon into a baking dish. Spread mustard mixture over salmon and sprinkle with black pepper.
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, 20 to 30 minutes.

By Emily

Ingredients

• ✓ honey mustard
• albacore tuna
• sweet pickle relish
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Combine tuna, honey mustard, pickle relish, mayonnaise, salt, and black pepper in a bowl; mix well.

By SunnyDaysNora

Ingredients

• ✓ honey mustard
• egg
• mayonnaise
• bread-and-butter pickle
• black pepper
• paprika

Instructions

1. 1 Halve eggs lengthwise. Carefully remove yolks to a small bowl and mash with a fork; add mayonnaise, pickles, honey mustard, and black pepper. Blend the mixture until smooth.
2. 2 Scoop yolk mixture into egg halves; garnish with paprika. Keep refrigerated until ready to serve.

By Kimberly

Ingredients

• ✓ honey mustard
• cooking spray
• sweet potato
• apple chicken sausage
• green apple
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a casserole dish with cooking spray.
2. 2 Combine sweet potatoes, sausage, and apples in the prepared dish. Season with salt and pepper and stir in honey mustard.
3. 3 Bake in the preheated oven until sweet potatoes are tender and sausage is browned, 45 to 55 minutes.

By photog_grrl

Ingredients

• ✓ honey mustard
• tuna
• salad dressing
• sweet pickle relish
• celery
• carrot
• white sugar
• salt

Instructions

1. 1 Drain the tuna, reserving 1 tablespoon of the liquid.
2. 2 Put tuna in a serving bowl and mash with a fork until it's as mushy as you can get it. Stir reserved liquid, salad dressing, honey mustard, relish, celery, carrot, sugar, and salt into the tuna. Adjust seasoning to taste.

By zomgalyssa

Ingredients

• ✓ honey mustard
• cracker crumb
• egg
• lemon juice
• hot sauce
• yellow mustard
• paprika
• salmon

Instructions

1. 1 Combine cracker crumbs, egg, lemon juice, hot sauce, mustard, and paprika in a bowl; add salmon, stirring well. Allow the mix to stand for at least 5 minutes so that the flavors can join hands.
2. 2 Preheat a grill to 300 degrees F (150 degrees C). Line a grill pan with foil.
3. 3 Squeeze excess liquid from the mixture; this will allow the patties to hold together and turn that pretty golden brown. Form into patties.
4. 4 Cook on the preheated grill until golden brown and fish flakes easily with a fork, about 10 minutes on each side. Serve with honey mustard.

By Courtenay Howell

Ingredients

• ✓ honey mustard
• egg
• mayonnaise
• sugar
• vinegar
• salt
• black pepper
• paprika

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, then remove from then heat and let stand in hot water for 15 minutes. Transfer eggs to a bowl of ice water and let stand for 5 to 10 minutes.
2. 2 Peel eggs, then slice in half lengthwise; set whites aside. Place yolks into a bowl and mash with a fork or pastry blender until powdery. Stir in mayonnaise, sugar, honey mustard, vinegar, salt, and pepper until well combined.
3. 3 Spoon or pipe yolk mixture into halved egg whites. Arrange on a plate and lightly sprinkle with paprika. Chill for 20 to 30 minutes before serving.

By Tim Brewster

Ingredients

• ✓ honey mustard
• egg
• mayonnaise
• lemon juice
• tarragon
• sweet onion
• salt
• black pepper
• tarragon

Instructions

1. 1 Peel hard-boiled eggs, cut in half lengthwise, and spoon out yolks. Place whites cut-side up on a plate and place yolks in a small bowl.
2. 2 Mash yolks with a fork. Add mayonnaise, honey mustard, and lemon juice; beat until smooth and fluffy. Using a mini food processor works great for this step, making the filling smooth, creamy, and lump-free. Mix in minced tarragon, onion, salt, and pepper.
3. 3 Evenly spoon filling into egg whites with a teaspoon. Use a piping bag or a small plastic sandwich bag with a corner snipped off if you prefer a more decorative look.
4. 4 Garnish deviled eggs with tarragon leaves and chill in the refrigerator until ready to serve.

By lutzflcat

Ingredients

• ✓ honey mustard
• hawaiian bread roll
• honey-cured ham
• swiss cheese
• turkey
• provolone cheese
• butter
• white sugar
• onion flake
• poppy seed

Instructions

1. 1 Place a rack into lower half of the oven and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange bottom halves of Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone cheese onto each roll bottom. Place top halves onto each bottom to make sandwiches.
3. 3 Melt butter in a saucepan over low heat; stir in sugar, dried onion flakes, poppy seeds, and honey mustard until mixture is smooth and sugar has dissolved, about 2 minutes; brush over the tops of each sandwich.
4. 4 Bake sandwiches on the preheated oven's lower rack until tops are golden brown and fillings are hot, about 15 minutes.

By CBLEWETT

Ingredients

• ✓ honey mustard
• hawaiian bread roll
• lingonberry jam
• deli ham
• swiss cheese
• butter
• onion flake
• white sugar
• poppy seed
• sesame seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Place bottom of buns on the prepared baking sheet. Layer lingonberry jam, ham, and Swiss cheese equally on top of each. Add melted butter, onion flakes, sugar, poppy seeds, sesame seeds, and honey mustard equally to each. Replace tops of buns.
3. 3 Bake in the preheated oven until cheese is melted and buns are toasty, 15 to 20 minutes.

By Zhora Autumn

Ingredients

• ✓ honey mustard
• ground beef
• brown sugar
• onion powder
• red pepper
• garlic powder
• salt
• olive oil
• swiss cheese
• hamburger bun

Instructions

1. 1 Combine ground beef, honey mustard, brown sugar, onion powder, red pepper flakes, garlic powder, and salt in a large bowl; shape into 4 patties.
2. 2 Heat oil in a large skillet over medium heat. Add patties; cook, turning occasionally, until desired doneness is reached, 15 to 20 minutes for well done. Top each patty with 1 cheese slice shortly before removing from the skillet. Serve on hamburger buns.

By aaron cindi

Ingredients

• ✓ honey mustard
• potato
• shallot
• red pepper flakes
• garlic salt
• black pepper
• mayonnaise
• tilapia
• vegetable oil
• lemon

Instructions

1. 1 Combine shredded potatoes, shallot, honey mustard, red pepper flakes, garlic salt, and black pepper in a bowl. Spread each portion of fish with 1 teaspoons mayonnaise and top with 1/4 the potato mixture, pressing onto the fish.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Carefully place fish in the skillet, potato-side down and cook until crispy and browned, 4 to 5 minutes. Turn fish over gently, reduce heat to medium, and continue cooking until fish flakes easily using a fork, 4 to 5 minutes more.
3. 3 Serve fish with lemon wedges.

By bex89

Ingredients

• ✓ honey mustard
• tuna
• egg
• sweet onion
• celery
• mayonnaise
• dill pickle relish
• celery seed
• seasoned salt
• black pepper

Instructions

1. 1 Mix tuna, eggs, onion, and celery together in a large bowl.
2. 2 Mix mayonnaise, relish, honey mustard, celery seed, seasoned salt, and pepper together in a small bowl; pour over tuna mixture and stir gently until all ingredients are coated. Serve immediately, or cover and chill until ready to serve.

By Graden

Ingredients

• ✓ honey mustard
• pie pastry
• cheddar cheese
• swiss cheese
• all-purpose flour
• ham
• half and half
• egg
• green onion
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Press pastry into the bottom of a 9-inch pie plate. Bake in the preheated oven for 5 minutes. Poke holes into the pastry with a fork and continue cooking until lightly browned, about 5 minutes more. Remove crust from the oven, and reduce the oven temperature to 350 degrees F (175 degrees C).
3. 3 Mix 1/2 cup Cheddar cheese, Swiss cheese, and 1 tablespoon flour in a bowl; spread over warm crust.
4. 4 Mix ham and honey mustard together in a bowl; spoon over cheese mixture.
5. 5 Mix half-and-half, eggs, green onions, remaining 1 tablespoon flour, and salt together in bowl.
6. 6 Pour mixture carefully over ham layer; top with remaining Cheddar cheese.
7. 7 Bake in the preheated oven for 40 to 50 minutes until set in the center. Cool briefly before cutting and serving.

By Lindsey Elizabeth

Ingredients

• ✓ honey mustard
• elbow macaroni
• egg
• mayonnaise
• apple cider vinegar
• sweet relish
• white pepper
• salt
• avocado
• celery
• green onion

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, and transfer to a large bowl. Place in the refrigerator to chill while you prepare the eggs.
2. 2 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. Slice eggs with an egg slicer.
3. 3 Mix mayonnaise, vinegar, relish, white pepper, and sea salt together in a small bowl. Gently mix in avocado, celery, and green onion, being careful not to overmix the avocado. Mix in sliced eggs.
4. 4 Add mayonnaise mixture to cooled macaroni; stir until well coated.

By LadyElizabethV

Ingredients

• ✓ honey mustard
• elbow macaroni
• egg
• onion
• celery
• green bell pepper
• mayonnaise
• milk
• sweet pickle relish
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse macaroni under cold water until chilled.
2. 2 Transfer chilled macaroni to a large serving bowl. Add hard-cooked eggs, onion, celery, and bell pepper; toss until salad is well combined.
3. 3 Whisk together mayonnaise, milk, pickle relish, and honey mustard in a medium bowl until combined; pour over salad and stir to coat. Season with sea salt and black pepper.

By Brandi Rose

Ingredients

• ✓ honey mustard
• cooking spray
• turkey breast
• garlic
• canola oil
• cumin
• salt
• black pepper
• bread
• ham
• swiss cheese
• dill pickle

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly coat the cold grate with cooking spray. Arrange a drip pan on grill.
2. 2 Pat turkey dry with paper towels; discard gravy packet (or refrigerate and use within 2 to 3 days). Lift and shift string netting position for easier removal after cooking. Cut small slits, at least 1 inch apart, over entire surface of turkey. Insert 1 garlic slice into each slit; brush turkey with oil.
3. 3 Combine cumin, salt, and black pepper; sprinkle over turkey.
4. 4 Place turkey over drip pan on the preheated grill; grill, covered, until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees C), 1 ¼ to 1 ¾ hours. Transfer to a cutting board; rest 10 minutes. Keep grill on.
5. 5 Remove string netting. Cut half of turkey into six ⅛-inch-thick slices; set aside. Refrigerate unsliced turkey for another use.
6. 6 Halve bread loaves, lengthwise, then, cut each into 3 pieces (for 6 sandwiches). Spread each bread bottom with 2 teaspoons mustard; top with sliced turkey, ham, Swiss cheese, pickles, and bread tops. Press sandwiches with hands to flatten; tightly wrap each in aluminum foil.
7. 7 Grill wrapped sandwiches, each weighted with a heavy iron-skillet or brick, until heated through, 3 to 5 minutes per side.
8. 8 Serve sandwiches warm, wrapped in aluminum foil.

By Butterball

Ingredients

• ✓ honey mustard
• pasta shell
• sour cream
• mayonnaise
• lemon juice
• dill
• salt
• black pepper
• crabmeat
• red bell pepper
• green bell pepper
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
3. 3 Mix sour cream, mayonnaise, lemon juice, honey mustard, dill, salt, and pepper together in a bowl until creamy.
4. 4 Transfer cooked pasta to a large bowl. Add sour cream mixture, crabmeat, bell peppers, and green onions.
5. 5 Toss until well combined, then cover and chill for 1 to 2 hours before serving.

By dakota kelly

Ingredients

• ✓ honey mustard
• egg
• black pepper
• all-purpose flour
• chicken seasoning blend
• cayenne pepper
• red pepper flakes
• seasoning salt
• salt
• bread crumb
• garlic salt
• chicken tender
• peanut oil

Instructions

1. 1 Mix eggs, honey mustard, and pepper together in a bowl. Mix flour, chicken seasoning, cayenne, red pepper flakes, seasoning salt, and salt together in a second bowl. Mix bread crumbs and garlic salt together in a third bowl.
2. 2 Dredge chicken tenders in the egg-honey mixture, then in the flour mixture, then back in the egg-honey mixture, and finally in the breading mixture. You want a medium coating on each tender.
3. 3 Heat oil in a pan over medium-high heat. Fry tenders in the hot oil until breading is dark and crispy and chicken is no longer pink in the center and the juices run clear, about 10 minutes per side.

By RachelBF90

Ingredients

• ✓ honey mustard
• cooking spray
• malt vinegar and sea salt chips
• egg white
• cod
• coleslaw mix
• green onion
• greek yogurt
• apple cider vinegar
• celery seed
• salt
• black pepper
• slider bun

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Place a wire rack on a rimmed baking sheet and spray the rack with cooking spray.
2. 2 Place chips in a blender in batches and process to the consistency of bread crumbs. Transfer chips to a flat plate.
3. 3 Beat egg whites together in a bowl. Dip a piece of fish in egg white, coat in chip crumbs, and place on the prepared rack. Repeat with remaining fish. Spray fish with cooking spray.
4. 4 Bake in the preheated oven for 15 minutes. Turn on the broiler and broil fish until brown and crispy, about 5 minutes.
5. 5 While fish is cooking, combine coleslaw mix and green onions in a large bowl. Whisk yogurt, honey mustard, vinegar, celery seed, salt, and pepper together in a separate bowl. Pour dressing over coleslaw mix and toss to combine.
6. 6 Place a piece of fish on the bottom half of each slider bun and top with coleslaw.

By Soup Loving Nicole

Ingredients

• ✓ honey mustard
• crescent roll
• zucchini
• onion
• butter
• chicken breast
• egg
• salt
• black pepper
• basil
• oregano
• garlic powder
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Open the cans of crescent rolls, unroll the dough, and place the dough into the bottom of an 11x15-inch baking pan. Do not separate the rolls. Press the edges of the dough up the sides of the pan to make a shallow crust. Spread the honey mustard over the dough.
3. 3 Place the zucchini and a few tablespoons of water into a saucepan over medium heat, cover, and bring to a boil. Reduce heat to medium-low, and cook the zucchini until tender, about 15 minutes. Drain and set the zucchini aside. Place the onion in a large skillet with butter over medium heat, and cook and stir until the onion is translucent, 5 to 8 minutes. Stir the cooked zucchini and chicken into the onion, and mix well. Let the mixture heat for about 5 minutes, stirring occasionally. Spread the zucchini mixture in an even layer over the crust.
4. 4 In a bowl, beat the eggs with salt, black pepper, basil, oregano, and garlic powder; pour the egg mixture over the zucchini. Sprinkle the cheese over the top.
5. 5 Bake in the preheated oven until the egg mixture is set and the cheese is browned and bubbling, about 20 minutes.

By Paul Debbie Dietzenbach

Ingredients

• ✓ honey mustard
• cooking spray
• salmon
• salt
• black pepper
• fingerling potato
• egg
• celery
• onion
• salad dressing
• mayonnaise
• white sugar
• cider vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with nonstick spray.
2. 2 Arrange salmon fillets on the prepared baking sheet and season with salt and pepper.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and let cool.
4. 4 While the fish is baking, scrub potatoes and cut into 1-inch cubes. Place in a pot and cover with salted water. Boil the potatoes until fork-tender, 15 to 20 minutes. Drain and set aside to cool.
5. 5 Flake salmon and chop potatoes; transfer to a large mixing bowl. Chop 6 hard-cooked eggs and add to the salmon mixture with celery and onion.
6. 6 Mix salad dressing, mayonnaise, sugar, vinegar, and honey mustard together in a separate bowl.
7. 7 Gently mix the dressing into the salad until everything is covered. Transfer salad to a serving bowl. Cut the remaining 2 eggs into wedges and use to decorate the top of the salad.

By Miss B

Ingredients

• ✓ honey mustard
• crescent roll
• parsley
• salt
• black pepper
• garlic powder
• oregano
• basil
• butter
• zucchini
• onion
• egg
• cheddar cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Press crescent rolls into bottom of a 10-inch glass pie plate, pinching seams together.
3. 3 Combine parsley, salt, black pepper, garlic powder, oregano, and basil in a small bowl.
4. 4 Melt butter in a large skillet over medium heat. Add zucchini and onion: cook, stirring occasionally, until vegetables are tender, about 10 minutes. Off heat, stir in parsley mixture. Cool.
5. 5 Meanwhile, beat eggs in a glass, metal, or ceramic bowl: stir in Cheddar cheese until well combined.
6. 6 Brush bottom of crescent roll pie crust with honey mustard: line with mozzarella cheese slices.
7. 7 Stir zucchini mixture into egg-cheese mixture until well combined: pour into crust. Sprinkle with Parmesan cheese.
8. 8 Bake in the preheated oven until a knife inserted into center comes out clean, 30 to 40 minutes. Cool, 10 to 15 minutes.

By Miss B

Ingredients

• ✓ honey mustard
• black pepper
• salt
• lemon juice
• sweet pickle relish
• kelp flakes
• mayonnaise
• raisin
• almond
• onion
• cabbage
• sunflower seed
• celery
• carrot
• chickpea
• quinoa
• water

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Fluff quinoa with a fork and refrigerate until cold.
2. 2 Combine chickpeas, carrot, celery, sunflower seeds, cabbage, and onion in a food processor and pulse until everything is roughly equal in size; transfer to a large bowl.
3. 3 Stir quinoa, almonds, and raisins into the chickpea mixture; add mayonnaise, mustard, kelp flakes, relish, lemon juice, salt, and pepper. Stir the mixture until evenly seasoned.

By Stef

Ingredients

• ✓ honey mustard
• brown sugar
• mustard
• black pepper
• salt
• olive oil
• purple cabbage
• water
• clove
• black peppercorn
• cinnamon stick
• bay leaf
• garlic
• thyme
• yellow onion
• apple cider
• cottage ham

Instructions

1. 1 Place cottage ham in a large Dutch oven. Add cider, onions, thyme, garlic, bay leaves, cinnamon sticks, peppercorns, cloves, and enough water to cover cottage ham entirely. Cover, and place on high heat; bring to a boil, about 10 minutes. Once boiling, reduce heat, and cook on a low simmer for 1 hour and 30 minutes.
2. 2 While ham is simmering, preheat the oven to 350 degrees F (175 degrees C). Cut cabbage into quarters, remove core, and cut into 1-inch slices. Place cabbage slices in a large bowl. Add olive oil, salt, and pepper; toss to coat.
3. 3 Stir together honey mustard, stone-ground mustard, and brown sugar in a medium bowl. Once cottage ham has simmered, transfer ham to a roasting pan. Brush honey mustard mixture over entire cottage ham.
4. 4 Bake in preheated oven until glaze has melted and a thermometer inserted in thickest portion registers 145 degrees F (63 degrees C), 20 to 30 minutes.
5. 5 While ham is baking, reserve 1 1/2 cups of the cooking liquid in Dutch oven; discard solids and remaining liquid. Place Dutch oven over medium-high; add sliced cabbage, and stir to combine. Cover, and cook until cabbage is tender, about 15 minutes. Arrange cabbage on a platter.
6. 6 Remove cottage ham from oven, and let rest for 10 minutes. Carve slices and serve on top of cabbage.

By Amanda Stanfield