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Egg salad made with celery, shredded carrots, and fat-free mayonnaise is a healthier and colorful version of the classic sandwich filler.
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Easy vegetarian pizza made with heirloom tomatoes and sharp Gorgonzola cheese.
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An easy way to turn plain chocolate into a fun kid-friendly treat with Pop Rocks and puffed rice cereal from the coauthor of "Modernist Cuisine."
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A cream cheese sandwich spread gets kicked up a notch by adding jalapeno peppers, pimentos, grated onion, garlic powder, and cayenne pepper. Layered with bacon and sliced avocado, it's destined to become a family favorite.
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Get Pacific Rim Chicken Burgers with Ginger Mayonnaise Recipe from Food Network
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Get Shrimp Salad BLTs with Homemade Tarragon Mayonnaise Recipe from Food Network
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The fantastic flavor of this creamy Yukon Gold potato salad is created by peeling the potatoes and mixing in the rest of the ingredients while the potatoes are still warm.
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Ready-made mayonnaise is a bit sweet but tastes fine when balanced by acidic ingredients such as the vinegar and capers here. Its good with both the fish and potatoes.
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Spread this on Emeril's Vietnamese-Style Grilled Pork Po'Boy.
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This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: salmon, onion, lemon, rosemary, olive oil
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Get Acapulco Grilled Red Snapper with Pesto Mayonnaise Recipe from Food Network
Ingredients: snapper, mayonnaise, parsley, basil
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Get Theresa's Chicken Salad with Mango Chutney Mayonnaise Recipe from Food Network