74 mayonnaise bowl Recipes

parmesan cheese, shredded, shrimp, cooked, mango, peeled and chopped, avocado, peeled, pitted and chopped, tomato, chopped, pancetta, diced, fresh parsley, chopped, sour cream, mayonnaise, salt , to taste, pepper , to taste

sour cream, dill, onion, minced, parsley, pitted black olives, drained and chopped, mayonnaise, seasoning salt, pumpernickel bread , loaf, pumpernickel bread , loaf

chopped imitation crabmeat, hellmans mayonnaise, diced onion, shredded cheddar cheese, liquid smoke (hickory flavoring), tabasco sauce or 1 tbsp frank s red hot sauce, dill, crusty bread (boule, bowl-type bread)

cream cheese, mayonnaise, sugar, cayenne pepper, garlic powder (or rub bowl well with garlic clove), green grapes, halved, chopped pecans

fresh sea scallops per person (remove coral if attached - it s the orange-looking thing - some consider a delicacy), baby salad greens or a combination of salad greens you would like: try radiccio for color, butternut, baby spinach, endive and romaine hearts., kosher salt & freshly ground cracked pepper, butter, juice of 1 lemon, balsamic dressing - i repeat the ingredients and recipe for salad dressing here, good balsamic vinegar, apple cider vinegar, balsamic syrup (tis the secret ingredient) (also called condensed or cream of balsamic - it can be found in ny at places such as turco s and trader joe s and specialty food stores)(and note, its slightly pricey but lasts and lasts and its very versatile and fantastic on top of fruits like strawberries, etc.), good olive oil, fresh garlic minced, fresh (if possible ) tarragon - dried ok, honey, mayonnaise (lo-fat works great too), dijon mustard, grainy mustard, kosher salt, fresh cracked pepper, equipment needed for salad dressing: bowl, whisk, container with lid for placing leftovers or reserves in fridge. i usually use a cleaned commercial salad dressing container so it can easily be squirted onto salad., equipment needed for scallops: skillet, paper towels, squirt bottle if you wish to be fancy with salad dressing in plating dish, 1 working exhaust fan in case skillet smokes.

green bell pepper, chopped, vidalia onion, chopped, cream cheese, softened, mayonnaise, spicy tomato juice, tomato paste, prepared horseradish, lemon juice, hot sauce, worcestershire sauce, red dye, diced tomatoes with green chiles, salt and freshly ground black pepper, fried tortilla bowls, recipe follows, special equipment : round wire fry baskets, flour tortillas, salt and pepper, peanut oil, for frying

nonfat parmesan cheese, fresh spinach, minced, sage, rubbed, salt, white pepper, artichoke hearts, drained, fat free sour cream, fat free cream cheese, fat-free mayonnaise, garlic cloves, crushed and minced, brown bread , round

romaine or leafy lettuce, of your choice, shredded baby spinach, smoked trout cleaned and shredded, cucumbers, peeled and julienne, red beets, baguette , optional, mayonnaise, buttermilk, sour cream, plain yogurt, freshly chopped parsley leaves, freshly minced chives, freshly minced tarragon leaves, champagne vinegar, minced garlic, lime juice, black cafe pepper, salt

cheesy christmas trees, mayonnaise, dry ranch-style salad dressing mix, shredded cheddar cheese, grate parmesan, firm white bread, red bell pepper strips, green bell pepper strips, preheat broiler. combine mayonnaise and salad dressing mix in medium bowl. add cheeses; mix well., cut bread slices into christmas tree shapes using large cookie cutter. spread each tree with about 1 tsp. mayonnaise mixture. decorate with red and green bell pepper strips. place on baking sheet., broil 4 inches from heat, 2 to 3 minutes or until bubbling. serve warm., makes 12 appetizers

loaded baked potato salad, unpeeled red potatoes, cubed, salt, pepper, hard-cooked eggs, chopped, sliced bacon, cooked and crumbled, shredded cheddar cheese, vidalia or sweet onion, chopped, dill pickles, chopped, sour cream, mayonnaise, prepared mustard, place the potatoes in a greased 15x10x1-in. baking pan , sprinkle with salt and pepper. bake, uncovered, at 425 degrees for 40-45 minutes or until tender. cool in pan on a wire rack. in a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. in a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. serve immediately. yield: 20 servings.

chart house jumbo lump crab cakes, jumbo lump crabmeat, special crabmeat (also called regular, deluxe, flake or white), egg, mayonnaise, parsley, worcestershire sauce, dijon mustard, salt, white pepper, japanese-style panko breadcrumbs, shells from the crabmeat , being careful not to break up the meat. place in a stainless steel mixing bowl., in another mixing bowl, mix together the egg, mayonnaise, parsley, worcestershire sauce, mustard, salt and pepper. mix in the breadcrumbs., pour the mayonnaise mixture over the crabmeat. using a rubber spatula , fold this mixture into the crabmeat gently but thoroughly. be careful not to break up the jumbo lumps. cover the bowl and refrigerate for 1 hour., form the mixture into six crab cakes (4 oz. each). gently shape the cakes, but do not overwork them. place each 1 in a parchment-lined sheet pan. (these can be stored, covered, in the refrigerator until ready to cook.), broil , preheat the er and adjust the oven rack to the middle shelf. place the cakes in a buttered, oven-proof dish. on the middle shelf until brown on top. gently turn the cakes over and continue cooking until brown on top and cooked through.

chopped celery, cooked crab meat (fresh, frozen, or canned ) left in good-sized pieces, chopped walnuts, tart apple, cored and cut into slivers (about 1 cup), mayonnaise, salt , to taste, lettuce leaves to line bowl or individual dishes (about 4 cups), red apple, peel left on , cut into slices, lemon, cut into 4 wedges