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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

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

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

European Fry Sauce
European

European Fry Sauce

4.5

Prep
5 min
Cook
Total
65 min

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

Beet, Walnut and Prune Salad
Lunch European

Beet, Walnut and Prune Salad

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
  2. 2 Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.

By Irene

St. Patrick's Day Deviled Eggs
Appetizer European

St. Patrick's Day Deviled Eggs

3.4

Prep
15 min
Cook
20 min
Total
75 min

Instructions

  1. 1 Place eggs in a large saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove hard-cooked eggs to a large bowl of cold water or the refrigerator and let sit until eggs are cold, at least 30 minutes
  2. 2 Prepare egg dye according to package directions in a large metal or glass bowl.
  3. 3 Gently crack eggs but do not remove shells so egg dye can reach egg whites.
  4. 4 Working in batches, place cracked eggs into dye until it seeps through the cracks and colors eggs slightly, about 5 minutes per batch.
  5. 5 Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise.
  6. 6 Scoop egg yolks into a medium bowl and mash with a fork. Mix in celery and mayonnaise until well combined; stir in green food coloring.
  7. 7 Spoon yolk mixture into egg halves; top each egg half with a parsley leaf.

By Sabrina

Creamy German Coleslaw
Lunch European

Creamy German Coleslaw

4.7

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Place cabbage in a large bowl.
  2. 2 Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat.
  3. 3 Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.

By Catherine S

Macaroni Salad
Lunch European

Macaroni Salad

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add macaroni and cook until al dente; drain.
  2. 2 In a mixing bowl, combine mayonnaise, raw egg and vinegar; whisk until smooth. Mix the green onions, hard-cooked eggs, and pickle into a bowl. Stir in cooled macaroni and mix until thoroughly combined.

By Freakowd40

Russian Salmon and Potato Salad
Lunch European

Russian Salmon and Potato Salad

4.5

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
  2. 2 While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside.
  3. 3 Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes.
  4. 4 Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.

By JMRIBKA

Avocado and Tuna Tapas
Appetizer European

Avocado and Tuna Tapas

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl.
  3. 3 Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture.
  4. 4 Garnish with reserved green onions and a dash of black pepper before serving.

By La Cocina de Redondita

Irish Tacos
Dinner European

Irish Tacos

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Mix yogurt, mayonnaise, lime juice, cilantro, cayenne pepper, and salt together in a bowl until smooth. Set aside.
  2. 2 Place corned beef in a saucepan over medium-low heat; cook, stirring occasionally, just until hot.
  3. 3 While corned beef is warming, place a tortilla into a heavy skillet over medium heat until hot and just beginning to show brown spots, about 30 seconds per side. Repeat to warm remaining tortillas.
  4. 4 Arrange about 2 tablespoons coleslaw in the center of each tortilla; top each with about 3 tablespoons corned beef. Drizzle each taco with 2 tablespoons yogurt sauce; roll up to serve.

By PacNWCook

Russian Mushroom Salad
Lunch European

Russian Mushroom Salad

Prep
30 min
Cook
25 min
Total
115 min

Instructions

  1. 1 Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
  2. 2 Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
  3. 3 Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
  4. 4 Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.

By OOB