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Chicken Caesar Toasts
Bread & Baking American

Chicken Caesar Toasts

4.0

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Adjust oven rack to center position and heat oven to 425 degrees.
  2. 2 Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
  3. 3 Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
  4. 4 When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)

By USA WEEKEND columnist Pam Anderson

Korean Potato Salad
Dinner Korean

Korean Potato Salad

4.5

Prep
25 min
Cook
20 min
Total
105 min

Instructions

  1. 1 Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside.
  2. 2 Place cucumber slices in a strainer and sprinkle with salt, coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don't want to end up with a runny dressing.
  3. 3 Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.
  4. 4 Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed, but still a bit chunky. Mix in chopped egg, cucumber, red onion, apple, and black pepper.
  5. 5 Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.
  6. 6 Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.

By lutzflcat

Korean Street Toast
Lunch Korean

Korean Street Toast

4.9

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Mix cabbage, carrot, green onion, salt, pepper, and cayenne with your hands in a bowl until soft, about 30 seconds. Mix in eggs with a fork until thoroughly combined.
  2. 2 Melt 2 tablespoons butter in a nonstick skillet over medium heat. Add bread slices and flip a few times to make sure both sides are coated with butter. Grill bread until beautifully toasted, golden brown, and a little crispy on both sides. Transfer to a plate.
  3. 3 Melt remaining 1 tablespoon butter in the same skillet over medium heat. Add cabbage mixture; cook and simultaneously mix by using the edge of a spatula to chop down on the surface while pushing the edges up and over the top. As the mixture starts to hold its shape, form it into a rectangle that's about twice as long as it is wide. Split the rectangle in half into two square patties; continue to cook until golden brown, 1 1/2 to 2 minutes per side.
  4. 4 Stack patties on top of one another onto one slice of toast and sprinkle with sugar.
  5. 5 Place ham slices into the hot skillet; cook over medium heat until sizzling, 1 to 2 minutes. Flip and top with Cheddar slice; cook until melted, about 1 minute.
  6. 6 Place ham and cheese on top of patties; top with ketchup, mayonnaise, and remaining slice of toast. Cut in half and serve.

By John Mitzewich

Kimchi Rice Patties with Spicy Edamame
Appetizer Korean

Kimchi Rice Patties with Spicy Edamame

Prep
10 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Stir together water, rice, and 1/4 teaspoon salt in a saucepan. Bring to a boil. Reduce heat and simmer, covered, about 15 minutes. Remove from heat. Let stand, covered, about 10 minutes. Let cool, about 30 minutes. (You should have 3 cups rice.)
  2. 2 Meanwhile, line a tray with wax paper or parchment paper. Put rice, kimchi, flour, egg, and remaining salt in a large bowl. Using your hands, gently combine. Shape rice mixture into 8 patties, 1/3 cup mixture each. Put patties on the prepared tray.
  3. 3 Heat 1 tablespoon oil in an extra-large nonstick skillet over medium-high heat. Cook 4 patties, turning once halfway through, until brown and crispy, about 8 minutes. Repeat with remaining oil and 4 patties.
  4. 4 Meanwhile, steam edamame according to package directions. Drain and transfer to a bowl. Add chili oil and soy sauce and toss until coated.
  5. 5 For sauce, stir together mayonnaise, gochujang, and vinegar until smooth.
  6. 6 Serve patties with steamed edamame and sauce. Top with green onion (if using).

By dinehaus

Creamy Maple Dip For Sweet Potato Fries

Creamy Maple Dip For Sweet Potato Fries

4.4

Prep
5 min
Cook
Total
5 min

Instructions

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

By Jennifer Lynn

Low-Carb Hot Dog and Dipping Sauce

Low-Carb Hot Dog and Dipping Sauce

4.5

Prep
5 min
Cook
Total
5 min

Instructions

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

By SUNSHINE6420

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

Honey Mustard Sauce
Dinner

Honey Mustard Sauce

4.7

Prep
10 min
Cook
Total
130 min

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

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

Southern Sauce
Appetizer American

Southern Sauce

4.4

Prep
3 min
Cook
Total
3 min

Instructions

  1. 1 In a small bowl, mix together the mayonnaise, mustard and sugar until well blended. I like to stir 50 times clockwise, and 50 times counter clockwise to get the sauce nice and thick.

By Matt101

Baked Onion Dip I
Appetizer

Baked Onion Dip I

4.3

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 2 quart baking dish with cooking spray.
  2. 2 In a large mixing bowl, combine the mayonnaise, onions and cheese. Pour the mixture into the baking dish and bake for approximately 45 minutes, until the top is slightly brown. Serve hot with buttery, round crackers.

By Noreen P

Miss Betty's Super Quick Dinner Rolls

Miss Betty's Super Quick Dinner Rolls

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). If you are not using a nonstick muffin pan, grease 5 cups of a regular muffin pan.
  2. 2 In a medium bowl, stir together the flour, milk, and mayonnaise. Spoon into the 5 prepared muffin cups.
  3. 3 Bake for 15 minutes in the preheated oven, or until nicely puffed and browned.

By Peach822