Type what you have

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
• 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
• 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
• ketchup

Instructions

1. 1 Mix ketchup and mayonnaise together in a small bowl until thoroughly blended.

By Keith Horrocks

Ingredients

• ✓ mayonnaise
• sour cream
• dijon mustard
• lemon juice

Instructions

1. 1 In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.

By Nancy

Ingredients

• ✓ mayonnaise
• bologna
• dill pickle relish

Instructions

1. 1 Place the bologna in food processor, and pulse until smooth. Transfer to a medium bowl. Stir in mayonnaise and pickle relish.

By Regina

Ingredients

• ✓ mayonnaise
• ✓ mayonnaise
• bartlett pear
• cauliflower
• green leaf lettuce
• cheddar cheese

Instructions

1. 1 Drain and reserve syrup from pear halves.
2. 2 Whisk reserved syrup and 2 tablespoons plus 1 teaspoon mayonnaise in a small bowl. Place cauliflower florets in the dressing for 5 minutes.
3. 3 Divide pear halves and lettuce between 2 salad plates. Remove cauliflower florets from the dressing using a slotted spoon; divide evenly between the plates. Spoon desired amount of dressing over salads. Top with Cheddar cheese.

By bdweld

Ingredients

• ✓ mayonnaise
• dijon mustard
• whole-grain bread
• pepperjack cheese

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Mix mayonnaise and mustard together in a bowl; spread onto 1 side of each bread slice. Sprinkle cheese over mayo-mustard layer of 2 bread slices. Cover cheese layer with second bread slice, creating 2 sandwiches.
3. 3 Place 1 sandwich in the waffle iron; do not close the top. When bread begins to soften, gently close the waffle iron without using the latch. Cook, about 2 minutes. Apply more pressure to the iron, eventually latching it closed after 3 to 4 minutes total. Cook until browned, 2 to 3 minutes more. Repeat with remaining sandwich.

By Buckwheat Queen

Ingredients

• ✓ mayonnaise
• ketchup
• tomato sauce
• whiskey

Instructions

1. 1 In a small bowl, whisk together the mayonnaise, ketchup, tomato sauce and whiskey until blended. Refrigerate until using. This dressing is great served with prawn salads!

By Lucia

Ingredients

• ✓ mayonnaise
• sriracha sauce
• ketchup
• luncheon meat

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Whisk together mayonnaise, Sriracha, and ketchup in a small bowl. Set dipping sauce aside.
3. 3 Place luncheon meat fries into the air fryer basket without overcrowding. Work in batches if needed.
4. 4 Cook in the preheated air fryer for 6 minutes. Flip fries using tongs and continue cooking to desired crispness, about 4 minutes more. Transfer to a paper towel-lined plate to remove excess oil. Serve with dipping sauce.

By Soup Loving Nicole

Ingredients

• ✓ mayonnaise
• self-rising flour
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Stir flour, milk, and mayonnaise together in a large bowl until just blended. Drop 12 spoonfuls dough onto the prepared baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 12 minutes.

By Georgie Brent

Ingredients

• ✓ mayonnaise
• yogurt
• ranch dressing mix
• parsley

Instructions

1. 1 In a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. Mix well with a wire whisk. Cover and refrigerate overnight. Sprinkle with parsley before serving.

By Jackie

Ingredients

• ✓ mayonnaise
• cauliflower
• plain greek yogurt
• curry powder

Instructions

1. 1 Core cauliflower, leaving enough core that it remains whole.
2. 2 Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
3. 3 Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
4. 4 Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
5. 5 Cut in quarters and serve.

By Griz

Ingredients

• ✓ mayonnaise
• dill pickle relish
• seafood seasoning
• cod
• panko bread crumb

Instructions

1. 1 Combine mayonnaise, relish, and seafood seasoning in a large bowl. Add fish and gently stir to coat.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Place bread crumbs on a plate. Coat each fish stick in bread crumbs 1 at a time.
4. 4 Place fish sticks in a single layer in the basket of the air fryer, making sure none are touching. Cook for 12 minutes. Remove the basket and let rest for 1 minute before transferring fish sticks to a paper towel-lined plate. Repeat with remaining fish sticks.

By Soup Loving Nicole

Ingredients

• ✓ mayonnaise
• pickled carrot
• pickle juice
• seasoned salt

Instructions

1. 1 Stir pickled carrots into mayonnaise. Add in enough pickle juice to thin to desired consistency. Season with salt.

By Ange's Table

Ingredients

• ✓ mayonnaise
• parmesan cheese
• chicken breast
• bread crumb

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix mayonnaise and Parmesan cheese together in a medium bowl until well combined.
3. 3 Arrange chicken breasts on a baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs to coat.
4. 4 Bake in the preheated oven until golden on top and chicken is cooked through, about 20 minutes.

By Hellmann's

Ingredients

• ✓ mayonnaise
• parmesan cheese
• chicken breast
• bread crumb

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
3. 3 Mix mayonnaise and Parmesan together in a medium bowl until well combined.
4. 4 Arrange chicken on the prepared baking sheet. Spread mayonnaise mixture over top, then top with bread crumbs.
5. 5 Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Hellmann's

Ingredients

• ✓ mayonnaise
• cauliflower
• cream of chicken soup
• lemon juice

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
2. 2 Cook and stir cream of chicken soup, mayonnaise, and lemon juice in a skillet over medium-high heat until heated through, about 10 minutes. Place cauliflower on a large plate and pour sauce over before serving.

By Allrecipes Member

Ingredients

• ✓ mayonnaise
• dill
• dijon mustard
• brown sugar
• vegetable oil
• salmon fillet

Instructions

1. 1 Preheat the grill to medium heat and lightly oil the grate.
2. 2 Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
3. 3 Grill salmon skin-side down on the preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

By Desertdutchman

Ingredients

• ✓ mayonnaise
• chicken breast
• cream of chicken soup
• macaroni

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine the chicken, soup, mayonnaise and macaroni; mix well and spread mixture into a 9x13 inch baking dish.
3. 3 Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until cooked through.

By Cindy Pfeiffer

Ingredients

• ✓ mayonnaise
• white wine
• amberjack fillet
• seafood seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour wine into a glass baking dish. Arrange amberjack fillets on top. Coat with a very thin layer of mayonnaise. Sprinkle seafood seasoning over mayonnaise coating.
3. 3 Bake in the preheated oven until amberjack flakes easily with a fork, 20 to 30 minutes.

By Robin

Ingredients

• ✓ mayonnaise
• salmon fillet
• wasabi powder
• yukon gold potato chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Place salmon, skin-side down, onto the prepared baking sheet.
3. 3 Mix mayonnaise and wasabi powder together in a small bowl; spread evenly over salmon, then press crushed chips over top.
4. 4 Roast in the preheated oven until fish flakes easily with a fork, about 20 minutes.

By lesleyb

Ingredients

• ✓ mayonnaise
• egg
• bologna
• sweet pickle

Instructions

1. 1 Place eggs in a medium 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 water, cool and peel.
2. 2 In a food processor, place eggs, bologna and sweet pickles. Blend to a spreadable consistency.
3. 3 Transfer mixture to a medium bowl. Mix in mayonnaise, increasing the amount as necessary to make the mixture smooth. Cover and chill in the refrigerator until serving.

By Margaret Campbell

Ingredients

• ✓ mayonnaise
• hamburger bun
• lettuce
• tomato
• potato salad

Instructions

1. 1 Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun.

By Jenny

Ingredients

• ✓ mayonnaise
• garlic
• parmesan cheese
• cheddar cheese
• half-and-half
• paprika
• bread

Instructions

1. 1 Preheat grill for medium heat.
2. 2 In a medium bowl, mix the mayonnaise, garlic, and Parmesan cheese. In a saucepan over medium-low heat, mix the Cheddar cheese, half-and-half, and paprika. Stir constantly until melted and smooth. Pour into the bowl with mayonnaise mixture, stirring until well blended.
3. 3 Place the French bread on the grill cut side down, and let it toast for a few minutes. Remove from the grill, and spread the cheese mixture on each side. Place the halves back together, and wrap the loaf in aluminum foil. Return to the grill for about 15 minutes, turning occasionally, until the loaf is heated through and the cheese mixture is hot.

By Kimber

Ingredients

• ✓ mayonnaise
• pesto
• chicken breast
• panko bread crumb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk pesto and mayonnaise together in a bowl. Dredge both sides of each chicken tender in pesto mixture and coat with bread crumbs. Arrange tenders on a baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Turn chicken pieces and continue baking until chicken is no longer pink in the center and juices run clear, about 15 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ mayonnaise
• bread crumb
• french onion soup mix
• garlic
• chicken breast

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix bread crumbs and dry soup mix together in a bowl.
3. 3 Mix mayonnaise and garlic paste together in a separate bowl. Microwave on high to thin out consistency, 20 to 30 seconds.
4. 4 Brush chicken breasts with the mayonnaise mixture. Cover with the crumb mixture. Place on a baking sheet.
5. 5 Bake on the middle rack of the preheated oven until chicken is no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Keady Perry

Ingredients

• ✓ mayonnaise
• artichoke heart
• spinach
• monterey jack cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1-quart baking dish.
2. 2 Combine artichoke hearts, spinach, and mayonnaise in a bowl; mix in 2 cups Monterey Jack, then mix in Parmesan. Transfer to the prepared baking dish and sprinkle with remaining 1/2 cup Monterey Jack.
3. 3 Bake in the preheated oven until cheese is melted, about 15 minutes.

By Simmi G