Skip to content

Type what you have

Cook with

mayonnaise ×
Air Fryer Grilled Cheese with Mayo
Snack American

Air Fryer Grilled Cheese with Mayo

4.4

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Preheat the air fryer to 380 degrees F (180 degrees C).
  2. 2 Spread the mayonnaise on 4 slices of bread. Distribute cheese slices evenly between 2 bread slices, mayonnaise side down. Place the remaining 2 slices on the sandwiches, mayonnaise side up, and lightly press sandwiches to close.
  3. 3 Place the sandwiches in the air fryer basket in a single layer, leaving some space around them.
  4. 4 Air-fry for 3 to 4 minutes, flip sandwiches, and cook until sandwich is golden brown and cheese is melted, 2 to 3 more minutes. Depending on the size of your air fryer, you may have to cook in batches.
  5. 5 Slice sandwiches on the diagonal, and serve warm.

By lutzflcat

Instant Rolls
Snack

Instant Rolls

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease muffin cups.
  2. 2 Mix flour and sugar together. Stir milk and mayonnaise. Fill muffin cups 1/2 full.
  3. 3 Bake for 10 to 15 minutes. Serve warm.

By Glenda

Mexican Style Corn
Snack American

Mexican Style Corn

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
  2. 2 Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.

By rOckabLe

Chocolate Chip Banana Bread
Snack

Chocolate Chip Banana Bread

4.8

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
  2. 2 In a large bowl, cream together shortening and sugar until light and fluffy. Stir in eggs one at a time, beating well with each addition. Stir in mayonnaise and bananas. Stir together flour, salt, baking powder, and baking soda. Blend flour mixture into banana mixture; stir just enough to evenly combine. Fold in chocolate chips and walnuts.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a loaf comes out clean, about 50 to 75 minutes. Cool loaves in the pans for 20 minutes before removing to a wire rack to cool completely.

By Betty Karda

Buffalo Chicken Sushi Roll
Snack American

Buffalo Chicken Sushi Roll

4.5

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine chicken and hot sauce in a bowl; toss to coat.
  2. 2 Place 1 nori sheet onto a bamboo sushi rolling mat. Spread 1 cup rice onto nori, leaving a 1/2-inch strip along 1 edge. Place 1/4 each chicken, carrot, and celery in a line near bottom edge of rice. Roll nori sheet around rice and fillings, using the mat to help. Moisten remaining nori edge with a finger dipped in water; press to seal. Repeat with remaining nori, rice, chicken, carrot, and celery.
  3. 3 Slice each roll into 8 pieces using a sharp, wet knife. Top each piece with a dollop of mayonnaise and a small amount of onion.

By Bennyh614

Popcorn Salad
Snack American

Popcorn Salad

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside.
  3. 3 Combine 1 cup Cheddar cheese, water chestnuts, celery, mayonnaise, 1/2 cup bacon, carrots, and chives together in a large bowl; mix well.
  4. 4 Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon; serve immediately.
  5. 5 Enjoy!

By Paula

Moist Banana Muffins
Snack American

Moist Banana Muffins

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Whisk flour, sugar, baking soda, and baking powder together in a bowl. Stir in bananas, mayonnaise, and chocolate chips until well combined. Spoon batter into the prepared muffin cups, filling each about 3/4 full.
  3. 3 Bake in the preheated oven until golden and tops spring back when lightly pressed, about 20 minutes.

By scholzy

Crab and Jack Pretzel
Snack American

Crab and Jack Pretzel

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Beat cream cheese, mayonnaise, and horseradish in a large bowl until smooth. Stir in garlic, onion, lemon juice, and hot pepper sauce. Gently fold in the crabmeat, and season with white pepper to taste. Spoon mixture evenly over the pretzels, and sprinkle each with 1/2 cup shredded cheese.
  3. 3 Place pretzels in the preheated oven until the cheese is melted and the topping is bubbly, about 20 minutes.

By Ms Chef Esh

Low-Fat Banana Bread
Snack American

Low-Fat Banana Bread

4.7

Prep
10 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  2. 2 Whisk flour, sugar, baking soda, and salt together in a medium bowl. Stir egg, mayonnaise, bananas, and vanilla extract together in a large bowl until well combined. Stir flour mixture into banana mixture until no dry lumps remain. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By Allrecipes Member

Gochujang Elotes
Snack American

Gochujang Elotes

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Mix Cotija cheese, mayonnaise, crema, chili pepper paste, cilantro, and garlic in a large bowl. Cover and chill in the refrigerator.
  2. 2 Carefully peel back the husks of each ear of corn 3/4 of the way. Remove as much silk as you can without pulling the husks off. Pull the husks back up.
  3. 3 Heat cooking oil in a large skillet over high heat. Add ears of corn, rotating when sides are charred, about every 5 minutes. Sprinkle each side under the husks with salt and pepper.
  4. 4 Mix melted butter into the chilled cheese mixture. Peel corn husks back without detaching. Use a spoon to coat the corn with the cheese mixture on all sides. Serve with lime wedges.

By TheElusivePastry

Authentic Patatas Bravas
Snack European

Authentic Patatas Bravas

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Combine potatoes, 2 cups olive oil, and 3 teaspoons salt in a large cold skillet. Heat on low and cook until potatoes are softened, 12 to 15 minutes. Increase heat to high and fry until golden, 5 to 6 minutes. Drain on paper towels.
  2. 2 Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 to 4 minutes. Add garlic, chile, and smoked paprika; simmer for 1 to 2 minutes. Stir in tomatoes and return to a simmer. Transfer tomato mixture to a blender, cover, and puree until tomato sauce is smooth.
  3. 3 Serve patatas bravas with tomato puree and and mayonnaise for dipping.

By Allrecipes

Soft Pretzel Sticks with Honey Mustard Dipping Sauce
Snack American

Soft Pretzel Sticks with Honey Mustard Dipping Sauce

5.0

Prep
20 min
Cook
15 min
Total
110 min

Instructions

  1. 1 Whisk together mayonnaise, Dijon mustard, honey, and yellow mustard in a small bowl, and store in the refrigerator while preparing pretzel sticks.
  2. 2 Mix yeast and brown sugar in a small bowl; add warm water, and whisk until sugar dissolves. Let stand until foamy, about 5 minutes.
  3. 3 Mix flour and salt together in a bowl of a stand mixer fitted with a dough hook attachment. Add canola oil and gradually pour in the yeast mixture, kneading until smooth and silky, 4 to 5 minutes. If the dough is very sticky, knead in more flour.
  4. 4 Shape dough into a ball and transfer to a large greased bowl. Cover with plastic wrap and let rise until doubled in volume, about 45 minutes.
  5. 5 Punch down the dough and turn out onto a lightly floured surface. Flatten into a rectangle and cut into 12 equal pieces. Roll each piece into a stick about 7 inches long. Place sticks on a baking sheet lined with parchment paper; let rest uncovered for about 25 minutes.
  6. 6 Preheat the oven to 450 degrees F (230 degrees C).
  7. 7 Pour about 5 quarts of water in a large, deep pot; stir in baking soda. Bring to a boil, then reduce heat to medium. Carefully place pretzel sticks in the simmering water in batches for 30 seconds, flipping after 15 seconds. Remove from water and let drain on paper towels.
  8. 8 Transfer the sticks back to the baking sheet. Brush lightly with butter and sprinkle with coarse sea salt.
  9. 9 Bake in the preheated oven until golden brown, 7 to 10 minutes. Serve warm or at room temperature with the honey mustard dipping sauce.

By lutzflcat

Cajun Crab Cakes (No Breadcrumbs)
Snack American

Cajun Crab Cakes (No Breadcrumbs)

4.7

Prep
40 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. 2 Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
  3. 3 Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
  4. 4 Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
  5. 5 Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
  6. 6 Shape the crab mixture into 12 small cakes.
  7. 7 Heat vegetable oil in the skillet over medium high heat.
  8. 8 Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
  9. 9 To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

By Tracy

Wasabi - Jalapeno Sauce
Pantry Asian

Wasabi - Jalapeno Sauce

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a small bowl, stir together the sour cream and mayonnaise. Mix in the wasabi powder, jalapeno pepper, vinegar and salt. Refrigerate for about 15 minutes to let the flavors develop. If you want to add more wasabi, add a little bit, and then refrigerate for about 5 minutes. The wasabi will get hotter upon sitting.

By BAJATHECAT

Baby Bell Peppers with Chicken Salad
Lunch Asian

Baby Bell Peppers with Chicken Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix chicken, jalapeno pepper, 2 green onions, and mayonnaise together in bowl until thoroughly combined. Stuff each baby bell pepper half with chicken mixture.
  2. 2 Mix half of the remaining green onion with cottage cheese; use the other half to garnish stuffed baby bell peppers. Serve baby bell peppers alongside cottage cheese mixture and cherries.

By bdweld

Spicy Sushi Roll
Dinner Asian

Spicy Sushi Roll

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix mayonnaise, chile sauce, togarashi, wasabi, chili powder, and paprika together in a bowl; fold in imitation crabmeat until evenly coated.
  2. 2 Spread rice in an even layer across each nori sheet. Spoon a layer of crabmeat mixture in a row along the top edge of each nori sheet. Roll nori sheet around the crabmeat mixture filling, starting on the filling side until completely wrapped. Cut each roll into 8 equal pieces.

By CQUICKSILVER

Air Fryer Bang Bang Tofu
Dinner Asian

Air Fryer Bang Bang Tofu

4.4

Prep
5 min
Cook
10 min
Total
65 min

Instructions

  1. 1 Place tofu onto a plate lined with several paper towels. Cover tofu with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes. Drain and discard any accumulated liquid and cut tofu into 1/2-inch cubes.
  2. 2 Place cubed tofu into a large bowl and drizzle with sesame oil. Gently stir and let sit for 20 minutes.
  3. 3 Meanwhile, make bang bang sauce by whisking together mayonnaise, sweet chili sauce, and Sriracha sauce in a medium bowl until smooth. Place bread crumbs in a separate bowl.
  4. 4 Preheat the air fryer to 400 degrees F (200 degrees C).
  5. 5 Mix tofu with 1/2 cup bang bang sauce until evenly combined. Coat tofu in bread crumbs and place in the air fryer basket, making sure tofu pieces do not overlap. Depending on the size of your air fryer, you may need to do this in batches.
  6. 6 Cook in the preheated air fryer for 5 minutes. Shake and cook for 3 minutes more. Garnish with green onion and serve with remaining bang bang sauce.

By Soup Loving Nicole

Spicy Crab Spring Rolls
Appetizer Asian

Spicy Crab Spring Rolls

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Shred crabmeat using 2 forks or a food processor.
  2. 2 Combine crabmeat, mayonnaise, and Sriracha sauce in a small bowl.
  3. 3 Add 2 inches hot water to a shallow bowl. Dip 1 rice paper wrapper into water to soften, about 3 seconds; transfer to a wooden cutting board or a clean, moist dish towel. Layer 1/4 each carrot, green onion, avocado, cucumber, and crabmeat mixture on bottom third of rice paper.
  4. 4 Pull bottom of rice paper over filling; fold sides of wrapper in, using your fingers to prevent filling from spilling out sides. Continue rolling tightly to enclose filling. Place roll seam-side down on a plate. Repeat with remaining rice papers, carrot, green onion, avocado, cucumber, and crabmeat mixture.

By Christy Blaker

Bang Bang Shrimp Pasta
Dinner Asian

Bang Bang Shrimp Pasta

4.8

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  2. 2 Meanwhile, whisk mayonnaise, chili sauce, lime juice, and Sriracha together in a bowl.
  3. 3 Melt butter in a large soup pot over medium-high heat. Add shrimp and cook for 5 minutes. Add garlic and cook until fragrant, 1 more minute. Add cooked spaghetti and mayonnaise-chili sauce; toss to combine. Cook until sauce is hot, about 2 minutes. Turn heat off and let sit for 5 minutes to thicken.
  4. 4 Divide among serving plates and garnish with chopped scallion.

By Soup Loving Nicole