Mix the ingredients.
Grease muffin pans.
Pour into muffin pans.
Bake at 425\u00b0 for 10 to 12 minutes.
This recipe makes 6 muffins.
hin slices. Make chipotle mayonnaise (see recipe below).
Heat grill pan
hicken with the Roasted Garlic mayonnaise, celery and green onions.
Fried Oysters:.
Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture.
Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Saute for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows).
Chipotle Mayonnaise:.
Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.
risp tortilla with the chile mayonnaise. Distribute the warm scallops over
ith lettuce, cucumber and Ginger Mayonnaise (recipe follows).
Garnish with additional
Prepare Basil Mayonnaise.
Cover and set aside.
Preheat oven to 375 degrees F (190 degrees C). Grease 6 large muffin cups.
Stir flour, milk, and mayonnaise together in a bowl until smooth. Pour flour mixture into prepared muffin cups.
Bake until golden brown, about 30 minutes .
he soy sauce, sugar, and mayonnaise. Mayonnaise will probably be chunky and
Easy - drain shrimp, add to a bowl and add in soft cream cheese. Chop green onion and add along with 4 to 5 good size tablespoons of mayo. Stir all together and serve! This recipe is easy to throw together and is very forgiving -- doesn't matter if the green onions are chopped well or how big the tablespoons of mayo are. It tastes good no matter what!
Chances are there won't be leftovers but if there are it lasts in the fridge for days -- make it over night and then let come to room temperature for the best flavor.
aking a double or triple recipe for the whole family or
/4 TEASPOONS OF MY Recipe #467951. ITS BLENDED HERBS AND
at Mayonnaise or Salad dressing may be used in this recipe if
t cools.
Add to mayonnaise and stir well to combine
Whisk all ingredients together and store in refridgerator for at least 2 hours to let flavors meld.
Note: May thin with less milk or to desired consistancy.
I just made this recipe as posted, and thought it was waaay too sweet for my tastes, so I added more mayonnaise to taste and it was delicious.
In a medium bowl, stir sour cream, mayonnaise, soup mix, salsa, chili powder and cilantro until well mixed. Cover and chill 2 hours.
Serve with tortilla chips or cut up vegetables.
Makes about 3 cups.
nd cooked through.
Whisk mayonnaise, remaining 2 tbsp parsley, remaining
nion-y' taste.
Add mayonnaise and mix well.
Serve
salt, pepper, and 1 cup mayonnaise to the celery and chicken
For the Chipotle Mayo: Combine ingredients in small mixing bowl; set aside.
For the BLT: Lightly toast sourdough bread slices.
Spread Chipotle Mayo over both slices of bread. Layer lettuce, then tomato slices (2 per sandwich) and finally bacon slices on top of bread. Place remaining slice of sourdough on top to complete the sandwich. Repeat for second sandwich.