Ingredients

• 6 oz. can (3 cups) FRENCH'S® Original or Cheddar French Fried Onions
• 1/4 cup flour
• 2 lbs. chicken tenders
• 2 eggs, beaten
• FRENCH'S® Honey Mustard Dipping Sauce

Instructions

1. CRUSH French Fried Onions with flour in plastic bag.
2. DIP chicken tenders into egg; coat in onion crumbs.
3. BAKE 15 min. at 400°F until chicken is cooked.
4. SERVE with French's Honey Mustard Dipping Sauce

Notes

Ingredients

• 1 (15 oz.) can reduced sodium chick peas, rinsed and drained
• 1/2 cup light sour cream
• 1/4 cup chutney or apricot jam, chopped
• 1/4 cup FRENCH'S® Classic Yellow® Mustard
• 2 tsp. curry powder
• 1/4 tsp. salt
• 1/4 cup chopped cilantro (optional)

Instructions

1. BLEND beans, sour cream, jam, mustard, curry powder and salt in food processor until smooth.
2. STIR in cilantro. Spoon into serving bowl.
3. SERVE with crackers or cut-up vegetables

Ingredients

• 1 (13.8 oz.) pkg. refrigerated pizza crust dough
• 1/2 cup FRENCH'S® Spicy Brown Mustard
• 1/3 lb. thin sliced deli roast beef, turkey or ham
• 1/2 cup shredded sharp Cheddar cheese
• 1 (7 oz.) jar roasted red peppers, drained well and thinly sliced
• 2 cups (4 oz.) FRENCH'S® French Fried Onions
• 1 large egg, beaten with 1 tbsp. water

Instructions

1. HEAT oven to 400°F. Unroll dough; place on baking sheet coated with cooking spray. Press out dough to 12 x 8-inch rectangle. Brush mustard on dough to within 1/2-inch from edges.
2. LAYER roast beef, cheese and red peppers on dough. Sprinkle with 1 cup French Fried Onions.
3. ROLL up dough from long edges into a jelly-roll shape. Press dough together at ends to seal. Please dough seam-side up on baking sheet. Using sharp knive, slit top of dough every 2-inches to vent.
4. BAKE 15 min. until crust is just golden. Crush remaining onions. Brush dough with egg mixture and sprinkle with crushed onions. Bake 5 min. longer. Cool before cutting into slices.

Ingredients

• 1 1/2 cups frozen shelled edamame or frozen peas
• 1 medium Haas avocado, peeled and pitted
• 1/3 cup light sour cream
• 3 tbsp. FRENCH'S® Spicy Brown Mustard
• 2 medium green onions, chopped
• 3 tbsp. lime juice
• 2 tbsp. prepared salsa
• 1 tsp. minced garlic
• 1/4 tsp. salt

Instructions

1. COOK edamame according to package directions; drain and cool. Transfer to food processor.
2. CHOP edamame in processor. Add avocado, sour cream, mustard, green onion, lime juice, salsa, garlic and salt. Process until smooth.
3. SERVE with baked tortilla chips or veggies.

Ingredients

• 1 lb. lump crabmeat, drained and flaked
• 1 egg
• 3 tbsp. mayonnaise
• 2 tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
• 1 tbsp. FRENCH'S® Spicy Brown Mustard or FRENCH'S® Horseradish Mustard
• 2 Tbsp. each minced green onion and parsley
• 2 tbsp. plain dried bread crumbs
• 1/2 tsp. Old Bay® seasoning
• 3 tbsp. olive oil
• Zesty Remoulade Sauce (recipe follows)

Instructions

1. WHISK egg with mayonnaise, Frank's RedHot Sauce and mustard in large bowl. Stir in crabmeat, green onion, parsley, bread crumbs and seasoning; mix well.
2. SHAPE crab mixture into cakes using about 1/3 cup mixture for each; flatten slightly.*
3. HEAT oil in large nonstick skillet over medium-high heat until hot. Saute crab cakes in batches about 3 min. per side until golden brown. Serve with Spicy Remoulade Sauce.

Notes