Type what you have

Ingredients

• ✓ mayonnaise
• white bread
• processed cheese food

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

Ingredients

• ✓ mayonnaise
• self-rising flour
• sugar
• milk

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

Ingredients

• ✓ mayonnaise
• vanilla yogurt
• sour cream
• white sugar
• grenadine

Instructions

1. 1 In a bowl, stir together yogurt, mayonnaise, sour cream, sugar, and grenadine; mix well. Cover and refrigerate 2 hours to overnight to allow flavors to meld.

By Devina

Ingredients

• ✓ mayonnaise
• corn
• margarine
• parmesan cheese
• chili powder

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

Ingredients

• ✓ mayonnaise
• tuna
• yellow mustard
• horseradish
• lemon juice
• garlic powder
• salt

Instructions

1. 1 Mix tuna, mayonnaise, yellow mustard, horseradish, lemon juice, garlic powder, and salt together in a bowl.

By Ari Lin

Ingredients

• ✓ mayonnaise
• peanut butter
• brown sugar
• soy sauce
• lemon juice
• garlic

Instructions

1. 1 Stir peanut butter, brown sugar, mayonnaise, soy sauce, lemon juice, and garlic together until smooth. Refrigerate before serving, 2 hours.

By ASHBETH

Ingredients

• ✓ mayonnaise
• shortening
• white sugar
• egg
• banana
• all-purpose flour
• salt
• baking powder
• baking soda
• semi-sweet chocolate chip
• walnut

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

Ingredients

• ✓ mayonnaise
• chicken breast tenderloin
• hot pepper sauce
• nori
• sushi rice
• carrot
• celery
• fried onion

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

Ingredients

• ✓ mayonnaise
• bacon
• cheddar cheese
• water chestnut
• celery
• carrot
• chive
• popcorn

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

Ingredients

• ✓ mayonnaise
• flour
• sugar
• baking soda
• baking powder
• banana
• chocolate chip

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

Ingredients

• ✓ mayonnaise
• cream cheese
• horseradish
• garlic
• onion
• lemon juice
• hot pepper sauce
• crabmeat
• white pepper
• pretzel
• colby jack cheese

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

Ingredients

• ✓ mayonnaise
• all-purpose flour
• sugar
• baking soda
• salt
• egg
• banana
• vanilla extract

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

Ingredients

• ✓ mayonnaise
• cotija cheese
• crema
• red chili pepper paste
• cilantro
• garlic
• cooking oil
• corn
• salt
• black pepper
• butter
• lime

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

Ingredients

• ✓ mayonnaise
• russet potato
• olive oil
• salt
• olive oil
• onion
• salt
• garlic
• red chile
• paprika
• tomato

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

Ingredients

• ✓ mayonnaise
• dijon mustard
• honey
• mustard
• active dry yeast
• brown sugar
• water
• all-purpose flour
• salt
• canola oil
• water
• baking soda
• butter
• sea salt

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

Ingredients

• ✓ mayonnaise
• paprika
• parsley
• creole seasoning
• chile-garlic sauce
• vegetable oil
• cracker
• crabmeat
• egg
• thyme
• oregano
• dill weed
• black pepper
• basil
• creole seasoning
• parsley
• garlic
• carrot
• green onion
• red bell pepper
• celery
• onion
• butter

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

Ingredients

• ✓ mayonnaise
• sweet thai chili sauce
• sriracha sauce
• rice vinegar

Instructions

1. 1 Stir mayonnaise, chili sauce, Sriracha, and rice vinegar together in a small bowl until smooth.

By Jeff Sellegren

Ingredients

• ✓ mayonnaise
• sweet chili sauce
• sriracha sauce
• flour
• chicken breast tenderloin
• panko bread crumb
• green onion

Instructions

1. 1 Whisk together mayonnaise, sweet chili sauce, and Sriracha in a large bowl until sauce is well combined. Reserve 3/4 cup sauce and set aside.
2. 2 Place flour into a large resealable plastic bag. Add chicken; seal the bag and shake to coat. Transfer coated chicken pieces to sauce in the large bowl and stir to combine.
3. 3 Place panko bread crumbs in another large resealable plastic bag. Working in batches, drop chicken pieces into bread crumbs, seal, and shake to coat.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C).
5. 5 Place as many chicken pieces into the air fryer basket without overcrowding.
6. 6 Cook in the preheated air fryer for 10 minutes. Flip chicken and cook for 5 more minutes. Repeat with remaining chicken.
7. 7 Transfer fried chicken to another large bowl and pour reserved sauce over the top. Sprinkle with green onions and toss to coat. Serve hot.

By Soup Loving Nicole

Ingredients

• ✓ mayonnaise
• cream cheese
• curry powder
• shrimp
• green onion
• egg
• salt
• paprika

Instructions

1. 1 In a medium bowl, mix together the cream cheese, mayonnaise, and curry powder until light and fluffy. Spread onto a serving plate. Arrange shrimp over the top, then sprinkle with green onions, grated egg, salt and paprika in that order. Chill for 1 hour before serving.

By JULIE8000

Ingredients

• ✓ mayonnaise
• water
• white sugar
• walnut
• egg white
• mochiko
• vegetable oil
• shrimp
• honey
• sweetened condensed milk

Instructions

1. 1 Gather all ingredients.
2. 2 Stir water and sugar together in a small saucepan over high heat. Bring to a boil and add walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
3. 3 Whip egg whites in a medium bowl until foamy. Stir in mochiko until it has a pasty consistency.
4. 4 Heat oil in a heavy deep skillet over medium-high heat. Dip shrimp in mochiko batter, then fry in batches in hot oil until golden brown, about 5 minutes.
5. 5 Remove with a slotted spoon and drain on paper towels.
6. 6 Stir together mayonnaise, honey, and sweetened condensed milk in a medium serving bowl.
7. 7 Add fried shrimp and toss to coat with sauce. Sprinkle candied walnuts on top and serve.

By Celia

Ingredients

• ✓ mayonnaise
• egg white
• salt
• shrimp
• water
• white sugar
• walnut
• honey
• sweetened condensed milk
• lemon juice
• cornstarch
• vegetable oil

Instructions

1. 1 Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
2. 2 Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
3. 3 Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
4. 4 Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
5. 5 Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
6. 6 Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
7. 7 Serve shrimp with the walnuts and honey dressing.

By SweetNsalty

Ingredients

• ✓ mayonnaise
• milk
• egg
• chicken breast
• potato starch
• all-purpose flour
• salt
• black pepper
• shichimi togarashi
• oil
• honey
• sweet chili sauce
• gochujang

Instructions

1. 1 Whisk together milk and egg in a large bowl until well combined. Add chicken; stir to coat and allow to marinate for 15 minutes. Drain and discard egg mixture.
2. 2 Combine potato starch, flour, salt, pepper, and shichimi in a medium bowl. Pour into a large plastic resealable bag. Add chicken; seal the bag and shake until chicken is well coated.
3. 3 Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C). Working in batches of about 5 to 8 pieces at a time, cook chicken in hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate.
4. 4 Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry for another 90 seconds.
5. 5 Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.
6. 6 Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined.
7. 7 Toss fried chicken with sauce to coat. Serve and enjoy!

By Diana71

Ingredients

• ✓ mayonnaise
• maple syrup

Instructions

1. 1 Mix mayonnaise with maple syrup in a bowl until thoroughly combined.

By Jennifer Lynn

Ingredients

• ✓ mayonnaise
• yellow mustard

Instructions

1. 1 Mix mayonnaise and mustard together thoroughly in small bowl.

By SUNSHINE6420

Ingredients

• ✓ mayonnaise
• butter
• parmesan cheese

Instructions

1. 1 In a small mixing bowl, combine mayonnaise, butter and cheese; mix until well blended.

By Ginna C

Ingredients

• ✓ mayonnaise
• salt
• red wine vinegar

Instructions

1. 1 In a small bowl, stir together the mayonnaise and salt. Stir in vinegar 1 teaspoon at a time until you reach a your desired consistency. Chill for 1 hour before serving.

By Ryan Stroud

Ingredients

• ✓ mayonnaise
• mustard
• honey

Instructions

1. 1 In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.

By Nanci Renn

Ingredients

• ✓ mayonnaise
• honey
• dill weed

Instructions

1. 1 Whisk together the mayonnaise, honey, and dill in a small bowl.

By Alex

Ingredients

• ✓ mayonnaise
• sriracha sauce
• basil

Instructions

1. 1 Combine mayonnaise, sriracha sauce, and basil in a bowl. Refrigerate until serving.

By BMG

Ingredients

• ✓ mayonnaise
• worcestershire sauce
• dill weed

Instructions

1. 1 In a small bowl combine mayonnaise, Worcestershire sauce and dill weed; mix well.

By FOXMOORQHS