Type what you have

Ingredients

• ✓ honey
• spinach
• strawberry
• gorgonzola cheese
• pecan
• balsamic vinegar
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
2. 2 Stir together balsamic vinegar and honey in a medium bowl; slowly stream in olive oil while whisking continuously. Season with salt and pepper.
3. 3 Drizzle dressing over spinach mixture just before serving.

By Shelby Cady

Ingredients

• ✓ honey
• almond
• garlic
• mustard
• raspberry vinegar
• balsamic vinegar
• brown sugar
• vegetable oil
• romaine lettuce
• strawberry
• feta cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place almonds in a skillet over medium-high heat; cook, stirring frequently, until lightly toasted. Remove from heat; set aside.
3. 3 To make the dressing: whisk garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil together until well combined.
4. 4 Place toasted almonds, romaine lettuce, strawberries, and feta cheese in a salad bowl; add dressing and toss to coat.

By Andrea Longo Policella

Ingredients

• ✓ honey
• blue cheese
• mayonnaise
• sour cream
• parsley
• lemon juice
• worcestershire sauce
• hot pepper sauce
• black pepper
• salt

Instructions

1. 1 Whisk blue cheese, mayonnaise, sour cream, parsley, honey, lemon juice, Worcestershire sauce, hot pepper sauce, black pepper, and salt together in a bowl. Chill until ready to serve.

By Allrecipes Member

Ingredients

• ✓ honey
• bacon
• mayonnaise
• sugar
• salt
• black pepper
• green pea
• celery
• cheddar cheese
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease.
3. 3 Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.
4. 4 Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat.
5. 5 Enjoy!

By CarolTyson

Ingredients

• ✓ honey
• plain greek yogurt
• mustard
• lemon juice
• parsley
• dill
• salt
• black pepper
• onion powder
• chicken
• celery

Instructions

1. 1 Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix until dressing is smooth and creamy.
2. 2 Combine chicken and celery in a large bowl. Top with dressing and mix to combine. Chill in the refrigerator for 1 hour before serving.

By My Hot Southern Mess

Ingredients

• ✓ honey
• chickpea
• cherry tomato
• feta cheese
• basil
• garlic
• red wine vinegar
• cider vinegar
• olive oil
• black pepper
• cayenne pepper
• salt

Instructions

1. 1 Toss chickpeas, tomatoes, feta cheese, and basil together in a large bowl. Set aside.
2. 2 Place honey in a small microwave-safe bowl; microwave until warm about 30 seconds. Stir in garlic, red wine vinegar, cider vinegar, oil, black pepper, cayenne pepper, and salt.
3. 3 Pour vinaigrette over chickpea mixture; toss to coat. Cover the bowl with plastic wrap; refrigerate before serving, 1 hour .

By Giardino

Ingredients

• ✓ honey
• mayonnaise
• lemon juice
• poppy seed
• chicken
• strawberry
• pecan
• celery
• green onion
• parsley
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl.
3. 3 Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.

By Tammy Lynn

Ingredients

• ✓ honey
• red bell pepper
• feta cheese
• onion
• olive oil
• balsamic vinegar
• mustard
• garlic
• salt
• black pepper
• white sugar

Instructions

1. 1 Combine bell peppers, feta cheese, and onion in a large bowl.
2. 2 Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

By Barbara Sauermann

Ingredients

• ✓ honey
• cucumber
• salt
• green onion
• garlic
• rice vinegar
• sesame oil
• lemon juice
• rice wine
• sesame seed
• red pepper powder
• black pepper

Instructions

1. 1 Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
2. 2 Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
3. 3 Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.
4. 4 Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

By Oriana

Ingredients

• ✓ honey
• black pepper
• salt
• lemon
• olive oil
• sumac
• flat-leaf parsley
• green onion
• chive
• red onion
• raisin
• cranberry
• red bell pepper
• cucumber
• roma tomato
• lentil
• water
• couscous
• olive oil

Instructions

1. 1 To make couscous: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in hot oil until toasted and fragrant, 3 to 4 minutes. Pour in water and bring to a boil; cover, reduce heat to medium-low, and simmer until couscous is tender, about 10 minutes. Drain and rinse couscous under cold water in a colander, then transfer to a large serving bowl. Stir in remaining 4 tablespoons olive oil until well coated.
2. 2 Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
3. 3 To make the salad: Add tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to couscous mixture.
4. 4 To make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.
5. 5 Pour dressing over salad; stir until coated. Chill in the refrigerator until flavors blend before serving.

By Susan

Ingredients

• ✓ honey
• yam
• butter
• white sugar

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook yams in boiling water until tender, about 10 minutes. Drain.
3. 3 Arrange yams in the prepared baking dish. Cut a slit down the middle of each yam and dab 1 tablespoon butter into each slit.
4. 4 Bake in the preheated oven until golden, 5 to 10 minutes.
5. 5 Spoon 1 teaspoon honey into each yam; sprinkle each with 1/2 teaspoon sugar to serve.

By Alenita

Ingredients

• ✓ honey
• tequila
• lime juice
• garlic
• cumin

Instructions

1. 1 In a bowl or resealable bag, combine tequila, lime juice, honey, garlic, and cumin; stir or seal the bag and shake until blended.

By Averys mom

Ingredients

• ✓ honey
• mango
• milk
• ice cube

Instructions

1. 1 Place mango, milk, honey, and ice cubes into a blender. Cover and blend until smooth. Serve immediately.

By SunFlower

Ingredients

• ✓ honey
• rhubarb
• apple
• green onion
• lime
• jalapeno pepper

Instructions

1. 1 Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool.
2. 2 Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.

By lisa

Ingredients

• ✓ honey
• water
• cornstarch
• green onion
• lemon juice
• dijon mustard
• onion powder

Instructions

1. 1 Place water in a medium saucepan, and mix in cornstarch to dissolve. Stir in honey. Heat to boiling, stirring constantly. Reduce heat and simmer until sauce thickens, about 15 minutes.
2. 2 Remove sauce from heat. Stir in green onions, lemon juice, prepared Dijon-style mustard and onion powder. Serve warm or chill in the refrigerator.

By Michele O'Sullivan

Ingredients

• ✓ honey
• egg
• cake flour
• confectioners' sugar
• salt
• oil
• walnut

Instructions

1. 1 Whisk eggs together in a large bowl. Combine the cake flour, confectioners' sugar and salt; gradually stir into the eggs to make a stiff dough.
2. 2 Heat oil in a deep-fryer or large heavy skillet to 375 degrees F (190 degrees C). Pinch off walnut sized pieces of dough, and roll them out into thin circles on a lightly floured surface.
3. 3 Fry in hot oil for 3 to 4 minutes, turning once to brown evenly on both sides. Drain on paper towels, and cool. Drizzle honey over the tops, and sprinkle with chopped nuts.

By JimMorrison

Ingredients

• ✓ honey
• pineapple chunk
• watermelon
• mango
• green apple
• lime juice
• jalapeno pepper
• chili-lime seasoning

Instructions

1. 1 Combine pineapple, watermelon, mango, and green apple in a large bowl.
2. 2 Combine lime juice, honey, and jalapeño in a blender; blend until smooth.
3. 3 Pour jalapeño dressing over fruit; mix thoroughly. Sprinkle chili-lime seasoning on top. Refrigerate to chill before serving, 1 to 2 hours.

By puerca83

Ingredients

• ✓ honey
• mango
• jalapeno pepper
• onion
• green pepper
• mint
• lemon juice
• red pepper flakes

Instructions

1. 1 Combine mango, jalapeno, onion, bell pepper, and mint in a bowl. Mix to combine. Season with lemon juice, honey, and red pepper flakes. Mix well.

By Nanda

Ingredients

• ✓ honey
• lime juice
• chili powder
• garlic
• chicken
• green enchilada sauce
• monterey jack cheese
• flour tortilla
• half-and-half

Instructions

1. 1 Whisk honey, lime juice, chili powder, and minced garlic together in a large glass or ceramic bowl. Add shredded cooked chicken; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 30 minutes. Remove shredded chicken from marinade and shake off excess; set aside remaining marinade.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish and spread 1/2 cup enchilada sauce over bottom.
3. 3 Combine chicken and 5 cups Monterey Jack cheese in a bowl; spoon about 3/4 cup chicken-cheese mixture down center of each tortilla. Roll tortillas to enclose filling; place seam-sides down in the prepared baking dish.
4. 4 Whisk remaining 1 1/2 cups enchilada sauce, fat-free half-and-half, and remaining marinade together in a bowl; pour over enchiladas and sprinkle with remaining 1 cup shredded Monterey Jack cheese.
5. 5 Bake in the preheated oven until cheese melted and top is brown, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ honey
• jalapeno pepper
• garlic
• ginger root
• lime juice
• cilantro leaf
• balsamic vinegar
• salt
• olive oil

Instructions

1. 1 Pulse jalapeño, garlic, and ginger in a food processor until finely chopped. Add honey, lime juice, cilantro, vinegar, and salt. Pulse 3 to 4 times to blend.
2. 2 Slowly pour oil into the processor with the motor running until dressing is smooth. Taste and season with salt if needed before serving.

By Lin

Ingredients

• ✓ honey
• vegetable oil
• chili powder
• lime juice
• garlic powder
• paprika
• black pepper
• chicken breast

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper together in a medium bowl until well combined.
3. 3 Place chicken strips in a large resealable plastic bag. Pour in marinade and knead to coat; squeeze out excess air, seal bag, and marinate in the refrigerator for 4 hours to overnight.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken strips from marinade; discard any unused marinade.
5. 5 Cook chicken on the preheated grill until browned on all sides and chicken is no longer pink in the center, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C).

By jmcdaneld

Ingredients

• ✓ honey
• chicken breast
• lime juice
• chili powder
• garlic
• green enchilada sauce
• heavy cream
• corn tortilla
• queso asadero

Instructions

1. 1 Place shredded chicken in a bowl.
2. 2 Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
5. 5 Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.
6. 6 Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.

By Jen

Ingredients

• ✓ honey
• cilantro
• chipotle chile
• adobo sauce
• lime juice
• soy sauce
• garlic
• cumin
• pork tenderloin

Instructions

1. 1 Whisk cilantro, chipotle chiles, honey, lime juice, soy sauce, garlic, and cumin together in a bowl until well combined; pour into a large resealable plastic bag. Add pork tenderloins, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for about 6 hours.
2. 2 Remove tenderloins from marinade and shake off excess; discard remaining marinade. Bring tenderloins to room temperature, 20 to 30 minutes.
3. 3 Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Cook tenderloins on the preheated grill until slightly pink in centers, about 10 minutes per side. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C).

By newtx3

Ingredients

• ✓ honey
• cooking spray
• cream cheese
• white sugar
• vanilla extract
• crescent roll
• butter
• cinnamon

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.
3. 3 Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9x13-inch rectangle.
4. 4 Press one piece into the bottom of the prepared baking dish.
5. 5 Evenly spread cream cheese mixture on top.
6. 6 Cover with remaining piece of crescent dough.
7. 7 Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined.
8. 8 Dot mixture over top of dough.
9. 9 Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool cheesecake completely in the pan for about 2 hours before cutting into 12 squares.

By CandelB

Ingredients

• ✓ honey
• corn kernel
• habanero pepper
• egg
• water
• all-purpose flour
• butter
• cornmeal
• salt
• baking powder

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
2. 2 Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth.
3. 3 Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
4. 4 Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
5. 5 Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes.
6. 6 Let cool until warm or room temperature before garnishing and serving.

By John Mitzewich

Ingredients

• ✓ honey
• ✓ honey
• mayonnaise
• cucumber
• cayenne pepper
• black pepper
• olive oil
• chicken breast
• salsa
• cayenne pepper
• flour tortilla
• baby spinach

Instructions

1. 1 Make the sauce: Mix mayonnaise, cucumber, honey, cayenne pepper, and black pepper together in a bowl until smooth. Cover and refrigerate until needed.
2. 2 Make the wraps: Heat olive oil in a skillet on medium-high heat. Add chicken strips; cook and stir until they start to turn golden and are no longer pink in the middle, about 8 minutes. Stir in salsa, honey, and cayenne pepper. Reduce the heat to medium-low; simmer, stirring occasionally, until flavors have blended, about 5 minutes.
3. 3 Stack tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
4. 4 Spread each tortilla with 1 tablespoon mayonnaise-cucumber sauce, top with a layer of spinach, and arrange about 1/2 cup of the chicken mixture on top.
5. 5 Fold the bottom of each tortilla up about 2 inches, and start rolling from the right side. When wrap is halfway rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

By Nuclear Rich

Ingredients

• ✓ honey
• sweet corn
• orange bell pepper
• red onion
• jalapeno pepper
• cilantro
• lime juice
• red pepper
• salt
• black pepper

Instructions

1. 1 Stir corn, bell pepper, red onion, jalapeño, cilantro, lime juice, honey, crushed red pepper, salt, and pepper together in a bowl. For best flavor results, chill until ready to serve.

By Jeannine Maxwell

Ingredients

• ✓ honey
• green chile
• canola oil
• cilantro
• lime
• garlic
• jalapeno pepper
• salt
• black pepper
• chicken breast

Instructions

1. 1 Combine chiles, canola oil, cilantro, lime zest and juice, garlic, jalapeno, honey, salt, and pepper in a 1-gallon freezer bag and seal completely. Gently massage the bag to combine ingredients well. Add chicken and turn to completely coat with marinade. Place in the refrigerator and allow to marinate for at least 4 hours for best flavor, turning bag occasionally.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Grill chicken, covered, on the preheated grill until chicken is no longer pink and juices run clear, 4 to 6 minutes per side.
5. 5 Remove chicken from the grill and let rest under aluminum foil to redistribute juices back into the meat, 4 to 5 minutes.

By Shelley

Ingredients

• ✓ honey
• ground beef
• taco seasoning mix
• salsa
• black bean
• corn bread mix
• milk
• egg
• corn oil
• corn
• cheddar cheese
• corn chip

Instructions

1. 1 Cook and stir ground beef in a skillet over medium heat until brown and crumbled, 7 to 10 minutes; drain grease. Add taco seasoning; mix well. Stir in salsa and black beans; remove from heat.
2. 2 Grease a 9-inch pie plate or casserole dish.
3. 3 Combine cornbread mix, milk, egg, honey, and corn oil in a bowl until batter is smooth; stir in corn. Pour batter into the prepared pie plate. Layer ground beef mixture over batter; sprinkle with Cheddar cheese. Top with corn chips.
4. 4 Place taco pie in a cold oven; heat the oven to 350 degrees F (175 degrees C). Bake until sides are golden brown, 30 to 35 minutes.

By MrsSchlado

Ingredients

• ✓ honey
• ✓ honey
• white cake mix
• water
• egg white
• oil
• cinnamon
• vanilla extract
• lemon extract
• sugar
• butter
• confectioners' sugar
• cinnamon
• milk

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
2. 2 Make cupcakes: Mix together cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla, and lemon extract in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill prepared muffin cups 2/3-full with batter.
3. 3 Combine white sugar and remaining 1 tablespoon cinnamon in a small bowl; sprinkle over batter.
4. 4 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Cool cupcakes to room temperature.
5. 5 Make frosting: Beat butter in a large bowl with an electric mixer until creamy and fluffy, 1 to 2 minutes. Add confectioners' sugar, 3 tablespoons honey, and cinnamon; beat until just combined. Mix milk, 1 tablespoon at a time, into creamed butter mixture until desired consistency is reached.
6. 6 Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle 1 tablespoon honey over frosted cupcakes.

By MrsFisher0729