Type what you have

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
• bread crumb
• eggplant

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place bread crumbs in a small shallow dish.
3. 3 Coat eggplant slices on both sides with mayonnaise then press into bread crumbs to coat.
4. 4 Place eggplant on the prepared baking sheet.
5. 5 Bake in the preheated oven until the bottoms are golden brown, about 20 minutes.
6. 6 Flip slices over and continue baking until brown on the other side, 20 to 25 minutes more.
7. 7 Serve and enjoy!

By Pauline

Ingredients

• ✓ mayonnaise
• parmesan cheese
• garlic powder
• bread

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Mix together mayonnaise, Parmesan cheese, and garlic powder in a medium bowl until thick and well combined.
3. 3 Slice loaf in half lengthwise and spread the cut-side of each piece with mayonnaise mixture. Place halves on a medium baking sheet.
4. 4 Cook under the preheated broiler until mayonnaise mixture is bubbling and golden brown, 2 to 5 minutes; check frequently to avoid burning.

By DOODLE BUG72

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Mix mayonnaise, Parmesan cheese, and garlic powder together in a bowl.
4. 4 Place bread crumbs in a separate bowl. Dip each chicken breast into the mayonnaise mixture, then into the bread crumbs to coat
5. 5 Arrange breaded chicken on a baking sheet.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the coating is golden brown, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Serve hot and enjoy!

By Barb Eisel

Ingredients

• ✓ mayonnaise
• artichoke heart
• romano cheese
• red onion
• baguette

Instructions

1. 1 Preheat the broiler.
2. 2 In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
3. 3 Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

By ROXANNEBLESH

Ingredients

• ✓ mayonnaise
• baguette
• basil pesto
• garlic
• parmesan cheese
• salt

Instructions

1. 1 Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
2. 2 Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
3. 3 Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

By Sherbg

Ingredients

• ✓ mayonnaise
• egg
• brown mustard
• salad dressing
• black pepper
• salt
• paprika

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 Slice eggs in half, and remove the yolks. Place the yolks into a medium bowl, and mix with the mustard, Italian dressing, mayonnaise, and pepper. Arrange the egg white halves on a plate, and sprinkle with salt. Spoon the yolk mixture into the egg halves, or use a pastry bag and pipe the filling in for a more professional look. Sprinkle with paprika, and refrigerate until serving.

By casaroble

Ingredients

• ✓ mayonnaise
• onion
• red wine vinegar
• sugar
• italian seasoning
• garlic powder
• salt
• black pepper

Instructions

1. 1 Blend mayonnaise, onion, vinegar, sugar, Italian seasoning, garlic powder, salt, and pepper in a blender until smooth.

By Cathy

Ingredients

• ✓ mayonnaise
• avocado
• ciabatta roll
• olive oil
• provolone cheese
• spinach
• turkey breast
• red pepper

Instructions

1. 1 Mash avocado and mayonnaise together in a bowl until thoroughly combined.
2. 2 Preheat a panini sandwich press.
3. 3 Brush bottom of each roll with olive oil; place onto the panini press, oiled sides down. Place 1 slice cheese, 1/2 spinach leaves, 1/2 turkey, and 1/2 sliced peppers on each roll on panini press. Spread 1/2 avocado mixture on cut surface of each top roll; place 1 top roll on each sandwich. Brush top of each roll with olive oil.
4. 4 Close the panini press; cook until rolls toasted and crisp, with golden brown grill marks, and the cheese has melted, 5 to 8 minutes.

By Amanda

Ingredients

• ✓ mayonnaise
• cavatappi pasta
• albacore tuna
• black olive
• celery
• onion
• kosher salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain and run under cold water until no longer hot. Drain again and transfer to a big bowl.
2. 2 Add mayonnaise, tuna, olives, celery, onion, salt, and pepper to the pasta; toss until fully combined. Serve immediately or chill in the refrigerator until ready to serve.

By karabear8317

Ingredients

• ✓ mayonnaise
• oregano
• american cheese
• ham
• genoa salami
• onion
• iceberg lettuce
• tomato
• hoagie roll

Instructions

1. 1 Stir mayonnaise and oregano together in a medium bowl.
2. 2 Tear American cheese, ham, and salami into small pieces; place into a large bowl. Stir in mayonnaise mixture, 1/2 cup at a time, until cheese and meats are well coated. Stir in onion, then stir in lettuce and tomatoes.
3. 3 Serve with bread pieces for dipping.

By C Schuster

Ingredients

• ✓ mayonnaise
• red wine vinegar
• lemon juice
• vegetable oil
• water
• worcestershire sauce
• sugar
• oregano
• garlic

Instructions

1. 1 Whisk together mayonnaise, vinegar, lemon juice, oil, water, Worcestershire sauce, sugar, oregano, and garlic in a small bowl until evenly combined. Chill in the refrigerator before serving.

By CHRISTYJ

Ingredients

• ✓ mayonnaise
• fusilli pasta
• sour cream
• milk
• salad dressing mix
• pea
• genoa salami
• green onion
• celery
• black olive
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 13 minutes. Drain, rinse under cold water, and drain again. Transfer to a large bowl.
2. 2 Meanwhile, whisk mayonnaise, sour cream, milk, and Italian dressing mix together in a medium bowl until smooth. Refrigerate ½ cup dressing until ready to serve; set aside remaining dressing.
3. 3 Add thawed peas, salami, green onions, celery, olives, and parsley to pasta; stir in remaining dressing until well combined. Cover and refrigerate 8 hours to overnight.
4. 4 Stir pasta salad; add reserved ½ cup dressing, a little at a time, if seems dry.

By Carol Emory

Ingredients

• ✓ mayonnaise
• butter
• garlic
• oregano
• salt
• black pepper
• sage
• baguette
• parmesan cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Mix butter, mayonnaise, garlic, oregano, salt, pepper, and sage in a bowl until well combined. Spread mixture evenly on baguette halves, then sprinkle Parmesan cheese over top.
3. 3 Place baguette under the preheated broiler until lightly toasted, about 5 minutes.

By JSWHAN

Ingredients

• ✓ mayonnaise
• red wine vinegar
• water
• lemon juice
• parmesan cheese
• olive oil
• garlic
• oregano
• basil
• black pepper

Instructions

1. 1 Place mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container and refrigerate, at least 1 hour. Shake well before using.

By Baricat

Ingredients

• ✓ mayonnaise
• catfish fillet
• lemon juice
• salt
• black pepper
• parmesan cheese
• butter
• roma tomato
• sun-dried tomato

Instructions

1. 1 Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
2. 2 In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
3. 3 Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.

By Anne Marie Sweden

Ingredients

• ✓ mayonnaise
• rotini pasta
• red wine vinegar
• garlic
• salt
• black pepper
• basil
• tomato
• yellow bell pepper
• black olive

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water; set aside.
2. 2 Whisk mayonnaise, vinegar, garlic, salt, and black pepper together in a large bowl until combined. Stir in basil.
3. 3 Stir in rotini, tomatoes, bell pepper, and olives gently until combined. Chill in the refrigerator for 3 hours to overnight. Stir gently before serving.

By Jeri Mortinson

Ingredients

• ✓ mayonnaise
• pie shell
• tomato
• onion
• mozzarella cheese
• parmesan cheese
• black pepper
• basil
• oregano

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bake the pastry shell for 8 to 10 minutes or until browned.
3. 3 Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
4. 4 In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
5. 5 Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

By Britt Terry

Ingredients

• ✓ mayonnaise
• tomato
• parmesan cheese
• mustard
• brown mustard
• oregano
• salt
• pepper
• parsley
• mozzarella cheese

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste.
3. 3 Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
4. 4 Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.

By NRWILSON

Ingredients

• ✓ mayonnaise
• macaroni
• egg
• red onion
• dill pickle relish
• black olive
• yellow mustard
• salt
• black pepper
• egg
• paprika

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Toss cooked macaroni, grated eggs, onion, relish with some of the liquid, and olives in a large bowl. Stir in mayonnaise and mustard; season with salt and pepper. Top with sliced eggs and sprinkle with paprika to serve.

By Crissy Soares

Ingredients

• ✓ mayonnaise
• garlic
• parmesan cheese
• anchovy
• lemon juice
• worcestershire sauce
• mustard
• salt
• black pepper
• olive oil
• bread
• romaine lettuce

Instructions

1. 1 Gather all ingredients.
2. 2 Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2 tablespoons grated Parmesan cheese, anchovies, lemon juice, Worcestershire sauce, and mustard; mix well to combine. Season to taste with salt and black pepper. Refrigerate until ready to use.
3. 3 Heat oil in a large skillet over medium heat. Slice remaining 3 cloves of garlic into quarters and add to hot oil. Cook and stir until brown, then remove garlic from pan. Cook bread cubes in hot flavored oil, turning frequently, until lightly browned; transfer onto a plate and season with salt and pepper.
4. 4 Place lettuce in a large bowl. Add dressing, remaining Parmesan cheese, and seasoned bread cubes; toss well to coat.
5. 5 Serve and enjoy!

By Karen Weir

Ingredients

• ✓ mayonnaise
• olive oil
• garlic
• lemon
• chicken
• fennel
• celery
• red onion
• parsley
• lemon
• salt
• black pepper
• arugula

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown, 3 to 5 minutes.
2. 2 Stir in lemon juice; set aside to cool.
3. 3 Toss chicken, fennel, celery, red onion, and parsley together in a large bowl.
4. 4 Stir in the cooled garlic and olive oil, mayonnaise, lemon zest, salt, and black pepper.
5. 5 Arrange arugula on a serving platter; serve chicken salad on arugula.

By KrissyHipp30

Ingredients

• ✓ mayonnaise
• romaine lettuce
• cherry tomato
• yellow bell pepper
• fennel bulb
• mozzarella cheese
• bison sausage
• pepperoni seasoning
• sour cream
• milk
• basil
• salt
• black pepper

Instructions

1. 1 In the bottom of a 3-quart clear bowl place 3 cups of the romaine. Layer in the following order: tomatoes, bell peppers, fennel, the remaining 3 cups romaine, the mozzarella cheese, and bison pepperoni. Spoon Basil-Sour Cream Dressing over salad. Serve immediately or cover tightly and chill for up to 24 hours before serving.
2. 2 Basil-Sour Cream Dressing
3. 3 Combine mayonnaise, sour cream, milk, basil, salt, and black pepper in a medium bowl.

By The Bison Council

Ingredients

• ✓ mayonnaise
• cheese tortellini
• red bell pepper
• broccoli floret
• carrot
• green olive
• garlic
• basil pesto
• milk
• parmesan cheese
• olive oil
• white vinegar
• spinach

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Place tortellini in the pot and cook until al dente, 7 to 8 minutes. Drain and cool.
3. 3 Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl.
4. 4 Whisk mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar together in a separate bowl. Pour over tortellini and vegetables and gently toss to coat.
5. 5 For best flavor results, cover and place in the refrigerator until chilled. Serve over spinach leaves.

By Jenny Saunders

Ingredients

• ✓ mayonnaise
• olive oil
• onion
• carrot
• tomato
• white sugar
• salt
• black pepper
• vegetable oil
• eggplant
• tortiglioni pasta
• kalamata olive
• grana padano cheese

Instructions

1. 1 Heat olive oil in a skillet over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Pour tomatoes into skillet and sprinkle sugar, salt, and black pepper into mixture. Bring to a simmer, turn heat to low, and simmer while you complete remaining steps. Stir occasionally.
2. 2 Heat vegetable oil in a separate skillet over high heat and fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
3. 3 Fill a large pot with lightly salted water and bring to a boil. Stir in tortiglioni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
4. 4 Mash tomato sauce with a fork until chunky and transfer to a large bowl. Stir in eggplant slices, Kalamata olives, Grana Padano cheese, mayonnaise, and pasta; stir lightly to incorporate.

By A Apolskis

Ingredients

• ✓ mayonnaise
• green onion
• bread crumb
• parmesan cheese
• ground beef
• bread
• cream cheese
• italian seasoning
• black pepper
• mozzarella cheese
• spaghetti sauce
• water
• garlic

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Mix onions, bread crumbs, Parmesan cheese, and ground beef together in a bowl. Roll mixture into even-sized meatballs, about 1 inch in diameter; place in a baking pan. Bake in the preheated oven until beef is no longer pink, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
3. 3 Arrange bread cubes in a single layer in an ungreased 9x13-inch baking dish. Mix cream cheese, mayonnaise, Italian seasoning, and black pepper together until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
4. 4 Mix spaghetti sauce, water (if using), and garlic together in a large bowl. Gently stir in meatballs; pour over bread and cheese mixture in the baking pan. Sprinkle remaining mozzarella cheese evenly over the top.
5. 5 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through.

By MARBALET

Ingredients

• ✓ mayonnaise
• spinach
• chicken breast
• egg
• water
• puff pastry
• butter
• garlic
• lemon juice
• parmesan cheese
• thyme
• salt
• black pepper
• provolone cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place spinach in a microwave-safe bowl. Cover and microwave on medium power for 6 minutes. Remove cover and stir. Remove to a strainer and let cool.
3. 3 While the spinach is cooking, butterfly the chicken without cutting all the way through. Whisk egg and water together in a small bowl. Unfold pastry sheet and cut down the folds to make 3 equal pieces.
4. 4 Melt butter in a large skillet over medium heat and add chicken. Saute until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. Remove to a plate.
5. 5 Squeeze spinach to remove excess water. Combine spinach with garlic, lemon juice, mayonnaise, Parmesan cheese, thyme, salt, and pepper; mix well.
6. 6 Put 1/3 of the spinach mixture in each open chicken breast and top with a 1 slice of provolone cheese. Fold the top of each chicken breast in order to sandwich the spinach and cheese in between. Place each chicken breast on a piece of puff pastry; wrap the pastry around the breast and tuck underneath to seal. Transfer to the prepared baking sheet and brush with egg wash.
7. 7 Bake in the preheated oven until pastry is golden brown, about 30 minutes.

By L Glenn Harvey

Ingredients

• ✓ mayonnaise
• yeast roll
• roast turkey
• ham
• swiss cheese
• monterey jack cheese
• gruyere cheese
• red onion
• spinach leaf
• basil leaf
• salt
• black pepper
• butter
• sundried tomato
• salt
• black pepper

Instructions

1. 1 Preheat grill pan or panini machine to medium heat.
2. 2 Spread center of each roll with 1 tablespoon mayonnaise. Assemble sandwiches with remaining ingredients, except butter. Season with salt and pepper.
3. 3 Spread small amount of butter on top and bottom of each roll; place sandwich either in pan on onto panini machine and grill. Cook 5 to 7 minutes.
4. 4 (If using a pan, press sandwich down with a pan lid. Cook sandwiches about 3 to 4 minutes on each side or until bread is toasted.)
5. 5 For mayonnaise: whisk all ingredients together in small bowl. Refrigerate until ready to use.

By Marzetti

Ingredients

• ✓ mayonnaise
• rotini pasta
• red onion
• red pepper
• mozzarella cheese
• artichoke heart
• salami
• stuffed green olive
• black olive
• pepperoncini pepper
• italian seasoning
• garlic powder
• seasoned salt
• black pepper
• salad dressing
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and run under cold water to cool.
2. 2 Mix rotini, red onion, roasted red peppers, mozzarella cheese, artichoke hearts, salami, green olives, black olives, pepperoncini peppers, Italian seasoning, garlic powder, seasoned salt, and black pepper in a large bowl.
3. 3 Whisk Italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. Add Parmesan cheese and mix well. Refrigerate salad at least 2 hours before serving.

By Beverly Burton

Ingredients

• ✓ mayonnaise
• basil
• prosciutto
• asiago cheese
• genoa salami
• green bell pepper
• green olive
• black olive
• cherry tomato
• artichoke heart
• black pepper
• salt
• garlic
• dijon mustard
• lemon juice
• balsamic vinegar
• olive oil
• cauliflower

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.
2. 2 Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.
3. 3 Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.
4. 4 Refrigerate salad until ready to serve. Garnish with fresh basil before serving.

By Bibi