Sentences with phrase «cup mayonnaise with»

In a small bowl, mix 1/4 cup mayonnaise with up to a teaspoon of wasabi powder to taste.

* To make the Ranch dressing, combine 1 cup milk and 1 cup mayonnaise with 3 tablespoons of this seasoning mix.

I also made a little Buffalo mayonnaise as a spread: just mix 1/4 cup mayonnaise with 1 tsp Frank's hot sauce and 1/4 tsp.

Not exact matches

1 cup white rice flour 3/4 cup brown rice flour 1/2 cup tapioca starch 1/2 cup potato starch 1/4 cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2 cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2 cup water or cranberry liquid, warm to touch 1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optional

In a small bowl, combine 1 cup of olive oil mayonnaise, 2 tablespoons of milk, 1 teaspoon of freshly ground tri-colored pepper, 1/2 teaspoon sea salt, 3 tablespoon of whole grain Dijon mustard, 1/8 teaspoon cayenne pepper along with the chopped herbs, celery and shallot.

To make the Ranch dressing, you can combine 1 cup milk and 1 cup mayonnaise (or Greek yogurt, sour cream, etc.) with 3 TBS of this seasoning mix.

1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty bread 3/4 cup fresh flat - leaf parsley leaves

ingredients ROASTED GARLIC: 1 tablespoon olive oil 1 head garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to taste)

I made these this week with a few changes; I used 2 baked boneless, skinless chicken breasts, frozen corn, about 1/4 cup yogurt, 1 tablespoon mayonnaise and a squeeze of lemon juice, and Cavendar's Greek seasoning in place of the Mrs. Dash / salt / pepper.

BBQ Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette For the Vinaigrette (2 Tablespoons balsamic vinegar, 2 Tablespoons honey, 1/2 Tablespoon Dijon - style mustard, 2 Tablespoons mayonnaise, 1 teaspoon chili powder, 1teaspoon black pepper, 3/8 cup salad oil): In a blender, combine all ingredients except oil.

4 large boneless skinless chicken breasts, cut in half crosswise 1 cup mayonnaise 1/4 cup finely chopped sun - dried tomatoes packed in oil (pat dry with paper towels) 1/2 cup finely chopped fresh basil 5 slices prosciutto, thinly sliced, finely chopped 1/2 cup chopped artichoke hearts (packed in water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or Kosher salt

I started with 3/4 cup mayonnaise but by the time I was finished I had added at least that much more.

Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2 cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.

Add the mayonnaise starting with 3/4 cup and adding more as you feel the mixture needs.

ingredients GRILLED CELERY WITH CHEDDAR AND PECANS 1/4 cup pecans (roughly chopped) 1 tablespoon unsalted butter 1/4 cup cream cheese (softened) 1/4 cup mayonnaise 1 cup yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (to taste)

Puree zest, juice, mayonnaise, garlic and the 1/3 cup chopped basil in a food processor until smooth and season with salt and pepper.

1/2 head green cabbage, cut thinly in shreds or chopped finely 2 small carrots or a handful of baby carrots, shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar pinch of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start small)

To make the garlic aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound down on the garlic until your form a paste, then add 1 egg yolk, 1/2 teaspoon of lemon juice and a pinch of sea salt, start SLOWLY pouring in about a 1/4 cup of extra virgin Spanish olive oil while you mix everything together (without stopping), once you reach a mayonnaise like consistency, the garlic aioli is done, cover with seran wrap and add to the fridge

Pulse garlic, parsley, tahini, lemon juice, and 1/2 cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.

sharp cheddar cheese Small jar of pimentos Minorcan Datil Mayonnaise: Start with 1/2 cup and add until desired consistency

Stir ketchup, relish, hot sauce, and remaining 1/2 cup mayonnaise in a small bowl to combine, then season generously with salt and pepper.

1 cup plan low or no fat Greek Yogurt 1 cup Mayonnaise 1/4 cup fresh Tarragon 1/4 cup fresh Parsley Leaves 1 tablespoon Chives (fresh or dried) 1 tablespoon minced, fresh Dill 1 Garlic Clove (approximately 1 1/2 teaspoons minced garlic) 3 tablespoons fresh squeezed Lemon Juice 2 teaspoons Capers with juice 1/2 teaspoon Salt pepper to taste

Repeat layering with 1 cup of cheese mixture, half of the remaining tomato slices, and remaining mayonnaise mixture.

WEEKEND Breakfast: 2 soft - poached eggs, with 30 g smoked salmon, 1/4 avocado and 1 slice wholegrain sourdough, plus a regular skim latte and a carrot, celery, apple, ginger and kale juice Morning tea: Low fat Greek yoghurt with nuts and berries Lunch: Barley wrap with 1/4 avocado, grilled chicken, reduced fat cheese, baby spinach and lite mayonnaise, plus a piece of fruit Afternoon tea: 1 slice of reduced fat cheese with 2 wholegrain crackers or home - made banana and bran muffin Dinner: Pork and vegetable stir - fry with 3/4 cup of brown rice and 2 kiwi fruit.

Spread one - third of a cup of tuna combined with a tablespoon of mayonnaise (preferably low - fat!)

Serves 8 1 9 ounce bag of coleslaw mix with kale 1 cup olive oil based mayonnaise or vegan mayonnaise 1 lemon, juiced Place coleslaw mix, mayonnaise, and lemon juice in a large bowl.

Curried Chicken Salad with Diced Apples 1/2 cup plain whole milk Greek yogurt 2 tablespoons avocado mayonnaise 2 teaspoons curry powder 1 teaspoon agave nectar (optional) 2 broiled or grilled chicken breasts, diced 2 stalks celery, diced 1 apple, diced 1/4 teaspoon sea salt to taste Freshly cracked black pepper to taste

Take a few cups of lettuce, mix in some diced cucumbers, tomato and of course the chopped bacon with a big dollop of mayonnaise.

To use this remedy, apply 1/2 cup of mayonnaise onto your hair and scalp and then cover it up with a shower cap for 15 minutes before rinsing it off with warm water.

I just wanted to report that I made the mayonnaise with 1/2 cup Kirkland organic extra virgin olive oil and 1/2 cup virgin coconut oil, added 1/2 Tbsp white balsamic vinegar, 1/2 Tbsp Dijon mustard and turned out great.

1/3 cup Hellmann's ® or Best Foods ® Mayonnaise Dressing with Olive Oil or Hellmann's ® or Best Foods ® Real Mayonnaise

Mayonnaise Your Hair — Apply 1/2 cup of mayonnaise to your dry hair, work in really well, cover your head with a plastic wrap, and let it set for about 1Mayonnaise Your Hair — Apply 1/2 cup of mayonnaise to your dry hair, work in really well, cover your head with a plastic wrap, and let it set for about 1mayonnaise to your dry hair, work in really well, cover your head with a plastic wrap, and let it set for about 15 minutes.

In a large bowl, stir together the corn, chiles, 1 cup of the mozzarella, the yogurt, mayonnaise, cilantro, garlic powder, onion powder, and oregano until well combined; season with salt and pepper.