November 1, 2010 at 3:42 pm (chayote, cilantro, garlic, lime juice, mayonnaise, Mexican, parmesan, red bell peppers, Salad, stovetop, vegetable oil)
Preparation: 15 minutes
Cooking: 16 minutes
Total: 31 minutes
Yield: 10 servings, 1/2 cup each
1 tsp. oil
3 large chayotes (2 lb), peeled, halved, each half cut into 20 wedges
1 large red pepper, cut into strips
2 cloves garlic, thinly sliced
1/2 cup mayonnaise
Juice of 1 lime
1 1/4 cup cilantro leaves, divided
2 tbsp. grated Parmesan cheese
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Heat oil in a large skillet over medium-high heat. Add the shallots, cook, stirring 5 min. or until evenly browned. Cook covered over medium-low heat, stirring occasionally, for 7 min. or until tender-crisp.
Add peppers and garlic and cook 3 min., stirring occasionally. Remove the pan from heat.
Blend mayonnaise, lime juice and 1 cup cilantro in blender until creamy. Chop the remaining cilantro. Mix the chayotes and peppers with half of mayonnaise mixture; place in a serving dish. Top with the remaining mayonnaise mixture, Parmesan cheese and chopped cilantro.
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June 11, 2010 at 7:52 pm (Aldi ingredients, all-purpose flour, baking soda, cake, granulated sugar, mayonnaise, oven, powdered sugar, salt, vanilla)
This recipe is adapted from one that has been in Britt’s family for generations. He tops the cake with a dusting of confectioners’ sugar, but you also can use whipped cream or nondairy topping.
Serves 12.
2 C unbleached all-purpose flour
1 C granulated sugar
1/4 C cocoa
2 t baking soda
1/2 t salt
1 C mayonnaise
1 C warm water
1 t vanilla
Confectioners’ sugar for dusting
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Preheat oven to 350 degrees. Grease an 8-inch square cake pan and set aside. In medium bowl, mix flour, sugar, cocoa, baking soda and salt.
In large bowl, mix mayonnaise, warm water and vanilla. Add dry ingredients and beat with an electric mixer on low speed until smooth. Pour batter into prepared pan. Bake until toothpick inserted into the cake comes out clean, about 35 minutes. Remove to wire rack and let cool.
Just before serving, dust top with confectioners’ sugar.
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February 12, 2010 at 2:26 pm (dijon mustard, eggs, lemon juice, lemons, Main Dish, mayonnaise, parsley, salt, seafood seasoning, soft bread crumbs, stovetop, Summer, tartar sauce, vegetable oil, Vegetarian, zucchini)
John Shields, Chef and Owner of Gertrude’s in Baltimore
Servings: 4
2 cups coarsely grated zucchini
Salt
1 cup soft bread crumbs
1 egg, beaten
1 – ½ teaspoons Old Bay seasoning
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
Juice of ½ lemon
¼ cup chopped parsley
Vegetable oil, for frying
Tartar sauce
Lemon wedges
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Place the grated zucchini in a colander; sprinkle lightly with salt. Let zucchini sit for about 30 minutes in the colander, allowing excess moisture to drain. Squeeze to remove additional liquid. (Zucchini should be fairly dry.)
Place the zucchini and bread crumbs in a large bowl, and mix together well.
Place the egg, Old Bay seasoning, Dijon mustard, mayonnaise, lemon juice, and parsley in a small bowl. Mix well.
Pour the egg mixture into the zucchini-breadcrumb mixture, and mix gently and thoroughly. Form into 8 patties the size of crab cakes. Heat a small amount of oil in a sauté pan, and cook patties on both sides, browning well. If you like, serve with tartar sauce and lemon wedges. A platter of vine-ripened tomatoes and sweet corn on the cob as accompaniments are my favorites.
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October 11, 2009 at 3:37 pm (coarse kosher salt, granulated sugar, lime juice, mayonnaise, Mexican, no-cook, pepper, Quick Dishes, radish, Side dish, white wine vinegar)
This cool slaw adds a nice, mild element to a spicier Mexican feast.
Prep: 20 minutes
Total: 20 minutes
Serves 8
1/3 cup light mayonnaise
3 tablespoons white-wine vinegar
3 tablespoons freshly squeezed lime juice, from about 2 limes
1 tablespoon sugar
Coarse salt and ground pepper
1 small green cabbage, about 2 pounds, halved, cored, and thinly sliced
1 bunch radishes, ends trimmed, halved, and thinly sliced (about 1 1/2 cups)
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In a large bowl, whisk together mayonnaise, vinegar, lime juice, and sugar; season generously with salt and pepper. Add cabbage and radishes; toss to coat. Cover and refrigerate, at least 1 hour and up to 1 day.
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September 11, 2009 at 11:28 am (cabbage, carrots, cider vinegar, coarse kosher salt, granulated sugar, mayonnaise, no-cook, pepper, Quick Dishes, scallions, Side dish, Summer)
Prep: 15 minutes
Total: 30 minutes
Serves 6
1/2 cup light mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
Coarse salt and ground pepper
1/2 head green cabbage (1 1/2 pounds), cut lengthwise into thirds and thinly sliced crosswise
2 medium carrots, sliced with a julienne peeler or a vegetable peeler
2 medium scallions, minced
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In a medium bowl, combine mayonnaise, vinegar, and sugar; season with salt and pepper. Add cabbage, carrots, and scallions; mix to combine. Let stand at least 15 minutes at room temperature to soften cabbage, or cover and refrigerate up to 1 day.
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July 18, 2009 at 1:23 pm (7 ingredients or less, deli shaved ham, granny smith apple, mayonnaise, microwave, Quick Dishes, Sandwiches, sharp cheddar cheese, whole-wheat bagel)
Prep Time: 5 min
Total Time: 5 min
Makes: 1 serving
1 whole wheat bagel, split, toasted
2 tsp. mayonnaise
6 slices deli shaved smoked ham
3 slices Granny Smith apple
1 Tbsp. shredded sharp cheddar cheese
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Spread bagel halves with mayonnaise.
Top 1 half with ham, apples and cheese; place on microwaveable plate.
Microwave on HIGH 30 sec. or until cheese begins to melt. Cover with remaining bagel half.
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June 2, 2009 at 3:19 pm (7 ingredients or less, Autumn, broccoli florets, dijon mustard, eggs, mayonnaise, red bell peppers, Salad, sour cream, stovetop, Summer, whole-wheat macaroni)
Prep Time:40 min
Total Time:2 hr 40 min
Makes:16 servings, 1/2 cup each
1-3/4 cups (8 oz.) multi-grain macaroni, uncooked
3 cups small broccoli florets
1 red pepper, chopped
1 cup mayonnaise
1/4 cup sour cream
2 Tbsp. Dijon mustard
2 hard-cooked eggs, chopped
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Cook macaroni in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well.
Mix mayo, sour cream and mustard in large bowl. Stir in macaroni mixture and eggs.
Refrigerate 2 hours or until chilled.
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April 19, 2009 at 10:26 am (9" baked deep dish pie crust, blender, cauliflower, eggs, food processor, longhorn cheese, mayonnaise, milk, nutmeg, oven, pepper, slivered almonds)
1 9″ baked deep dish pie crust
1 small head (about 1 lb) cauliflower
1/2 C slivered almonds
2 eggs
1/2 C milk
1/2 C mayonnaise
2 C shredded Longhorn cheese, divided (8 oz)
1/8 t pepper
1/8 t nutmeg
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Break cauliflower into florets and cut into 1/2″-thick pieces. (You should have 4 C.) Steam over boiling water until just crisp-tender (about 4 minutes). Drain, plunge into cold water to cool, then drain again.
Spread almonds in a shallow pan and toast in a 350 degree oven for about 8 minutes or until lightly browned. Place cauliflower in bottom of pastry shell and sprinkle with toasted almonds.
In a blender or food processor, whirl eggs, milk and mayonnaise until smooth. Add 1 1/4 C of the cheese, along with pepper and nutmeg, and whirl briedfly to mix. Pour over cauliflower and nuts in pastry shell. Sprinkle with remaining 3/4 C cheese.
Bake on bottom rack of 350 degree oven for 30 to 35 minutes or until a knife inserted in center comes out clean. Let stand on a wire rack for 10 minutes before serving. Makes 6 servings.
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April 17, 2009 at 11:48 am (9" unbaked deep dish pie crust, Breakfast, broccoli, eggs, fully cooked ham, mayonnaise, milk, onion, oven, parsley flakes, swiss cheese)
Total time: 70 minutes
Makes 6 servings
1/2 C light mayonnaise
2 T flour
1/2 C milk
2 eggs
2 C cubed fully cooked ham
1 C broccoli, chopped and lightly steamed
1/3 C onion, diced
2 C shredded Swiss cheese
9″ deep dish unbaked pastry crust
1 t parsley flakes
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1. Heat oven to 350 degrees. Whisk mayonnaise and flour together in medium bowl. Add milk and eggs, whisk together until mixture is smooth. Add ham, broccoli, onion and cheese.
2. Pour mixture into pastry crust. Sprinkle with parsley. Bake for 50-60 minutes. Let stand 10 minutes before serving.
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January 17, 2009 at 5:36 pm (7 ingredients or less, baby spinach, balsamic vinaigrette dressing, cubed cooked chicken, feta, mayonnaise, no-cook, Quick Dishes, red bell peppers, refrigerator, Salad, scallions)
Balsamic Chicken Salad
Prep time: 10 minutes
Makes 4 servings
1/4 cup mayonnaise
1/4 cup balsamic vinaigrette dressing
2 1/2 cups chopped cooked chicken breast
1 cup chopped red pepper
4 green onions, chopped
4 cups baby spinach leaves
1/4 cup crumbled feta cheese
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Combine mayo and dressing in medium bowl.
Add chicken, peppers and onions; mix lightly.
Spoon over spinach-covered serving plate; top with the cheese.
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