an) and marinade in refrigerator for at least an hour.
Set aside ingredients for aioli to be mixed separately.
For Brussel Sprouts:
Place brussel sprouts on a baking sheet and drizzle with olive oil. Crack some fresh salt & pepper to taste. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil. Bake at 400 degrees for 15 minutes or until golden brown on at least one side.
For Aioli:
Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.
Place ramekin of aioli on a plate and surround with brussel sprouts. If serving as an appetizer, put some toothpicks on the side for your guests. Enjoy!
Steam or boil shrimp until pink and then plunge into ice water to stop additional cooking.
For Aioli Mayo, mix together: sourcream, mayonnaise, garlic, parsley and lemon juice.
In a medium bowl, toss shrimp and veggies together.
Add enough of the Aioli to hold the shrimp salad together.
Add seasoned salt to taste.
(Optional: Add Old Bay Seasoning) Chill and serve.
To prepare aioli: Whisk together mayonnaise, dressing, parsley, Cajun seasoning, lemon
ole egg, saving separated whites for another use.
Place yolks
For Aioli: Whisk vinegar, honey, and saffron
1. For aioli, in a small bowl combine mayonnaise, lemon peel and juice, dill
Set aside 1 tablespoon corn for aioli. In the same skillet, combine
For Aioli: Combine all ingredients in small bowl; whisk to blend. Season aioli to
ttached.
Take 4 shrimp for each bamboo skewer and skewer
For Aioli.
Put saffron and hot
Garlic Mayonnaise: Process first 5 ingredients in blender or food processor for about
aucepan of boiling water; cook for 4 mins. Drain well.
Reduce heat to low; simmer for 15 mins, or until potatoes
For mayo, combine all ingredients in a steel bowl and stir until completely incorporated. Refrigerate for later use.
For marinade, add all ingredients in a steel bowl and stir until well combined; let sit for 2 hours for flavors to blend.
Marinate tuna steaks in marinade for 2 hours. Grill tuna on high heat for 2 minutes on each side (do not overcook, or tuna will become dry).
Place mayo in a plastic bag, cut off the bottom corner of bag and squeeze sauce across grilled tuna in a \"zig zag\" pattern.
In large bowl, mix mayonnaise, water and vanilla.
Sift, then resift flour, salt, soda and cocoa.
Add dry ingredients to liquids in bowl and stir gently until batter is smooth.
Do not use mixer!
Pour in a greased and floured 8 or 9-inch pan.
Double recipe for a 9 x 13-inch pan.
Bake at 350\u00b0 for 25 to 35 minutes until done.
Frost when cool.
Mix all ingredients together in bowl.
Refrigerate.
Use as a stuffing for cherry or regular tomatoes.
Fold in crab meat to other ingredients.
Dab more mayonnaise on top, sprinkle with paprika.
Bake in oven at 350\u00b0 for about 20 or 25 minutes.
Rich, lots of calories but delicious.
Melt butter.
In small bowl combine bread crumbs, ginger, salt and red pepper; set aside.
Place fillets on waxed paper.
Brush tops and sides with melted butter.
Coat tops and sides with crumb mixture.
Crumb side up place in 8 x 8 x 2-inch microwave-safe dish.
Cook uncovered for 4 to 7 minutes on High or until fish flakes.
Give dish 1/2 turn after 3 minutes.