mayonnaise Archives - Taste and Review

Broccoli Casserole

March 8, 2019/0 Comments/in Hotdish, Side Dish, Thanksgiving /by Cherie DeBrule

Print

Broccoli Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie | Taste & Review
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min

Print Recipe

Ingredients

Scale

2 x (12 ounces) broccoli florets, cut into small pieces

1/2 yellow onion, diced

4 tablespoons unsalted butter, melted

10.5 ounces condensed cream of mushroom soup

3/4 cup mayonnaise

2 large eggs

3 cups taco shredded cheese

1/2 teaspoon salt

1/4 teaspoon coarse ground black pepper

3.5 ounces crispy fried onions

1 cup round butter crackers, finely crushed

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350ºF.

Thaw out the frozen broccoli overnight. On a cutting board chop up the thawed broccoli florets into smaller pieces. There should be a variety of smaller chunks of and tiny ones. Then dice half of a yellow onion. Set Aside.

In a large mixing bowl beat the 2 eggs. Then combine the melted butter, cream of mushroom soup, mayonnaise, salt, and pepper until well combined to make the sauce.

Stir in the crispy fried onions and 2 cups of the taco shredded cheese, reserving 1 cup left to put on top later.

Pour the broccoli casserole batter into a 9 x 13 inch backing dish. Top with remaining 1 cup of the taco shredded cheese and finely crushed crackers.

Bake for 30 minutes uncovered or until top is golden. Allow time to cool before serving.

Nutrition

Serving Size: 10
Calories: 301
Sugar: 3.3g
Sodium: 668mg
Fat: 21.7g
Saturated Fat: 6.9g
Carbohydrates: 21.9g
Fiber: 2.5g
Protein: 6.8g
Cholesterol: 61mg

Wild Rice Ham Salad

January 17, 2019/0 Comments/in Dinner, Lunch, Main dish, Side Dish /by Cherie DeBrule

Print

Wild Rice Ham Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie | Taste & Review
Prep Time: 20 min
Cook Time: 45 min
Total Time: 2 hours

Print Recipe

Ingredients

Scale

2 cups uncooked wild rice

1 pound ham, cut up into cubes

½ cup thinly sliced green onions

8 ounces (1 can) water chestnuts diced, drained

2 cups seedless red grapes, cut in half

1 cup cashews

1 cup Craisins dried cranberries

½ cup mayonnaise

½ cup whole milk

1 teaspoon lemon juice

¼ teaspoon tarragon

¼ teaspoon salt

¼ teaspoon pepper

Cook Mode Prevent your screen from going dark

Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions. The wild rice should be cooled before making the salad.

On a cutting board cut up the ham into cubes, red grapes in half, and slice the green onions thinly. Set aside.

In a large bowl make the creamy sauce for the salad. Whisk together the mayonnaise, whole milk, lemon juice, tarragon, salt and pepper. Stir in the wild rice, ham, grapes, green onions, cashews, craisins, and water chestnuts.

Cover and refrigerate for 1 hour before serving.

Notes

This salad is a great way to use leftover ham. Prepare the wild rice mix ahead of time. You can serve it plain or put on croissants.

Nutrition

Serving Size: 12
Calories: 295
Sugar: 6.2g
Sodium: 626mg
Fat: 12.4g
Saturated Fat: 2.9g
Carbohydrates: 34.1g
Fiber: 3.1g
Protein: 12.8g
Cholesterol: 626mg

Print

Wild Rice Ham Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie | Taste & Review
Prep Time: 20 min
Cook Time: 45 min
Total Time: 2 hours

Print Recipe

Ingredients

Scale

2 cups uncooked wild rice

1 pound ham, cut up into cubes

½ cup thinly sliced green onions

8 ounces (1 can) water chestnuts diced, drained

2 cups seedless red grapes, cut in half

1 cup cashews

1 cup Craisins dried cranberries

½ cup mayonnaise

½ cup whole milk

1 teaspoon lemon juice

¼ teaspoon tarragon

¼ teaspoon salt

¼ teaspoon pepper

Cook Mode Prevent your screen from going dark

Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions. The wild rice should be cooled before making the salad.

On a cutting board cut up the ham into cubes, red grapes in half, and slice the green onions thinly. Set aside.

In a large bowl make the creamy sauce for the salad. Whisk together the mayonnaise, whole milk, lemon juice, tarragon, salt and pepper. Stir in the wild rice, ham, grapes, green onions, cashews, craisins, and water chestnuts.

Cover and refrigerate for 1 hour before serving.

Notes

This salad is a great way to use leftover ham. Prepare the wild rice mix ahead of time. You can serve it plain or put on croissants.

Nutrition

Serving Size: 12
Calories: 295
Sugar: 6.2g
Sodium: 626mg
Fat: 12.4g
Saturated Fat: 2.9g
Carbohydrates: 34.1g
Fiber: 3.1g
Protein: 12.8g
Cholesterol: 626mg

Thanksgiving Leftover Egg Rolls

November 27, 2018/1 Comment/in Appetizers, Snack, Thanksgiving /by Cherie DeBrule

Print

Thanksgiving Leftover Egg Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Bryon | Taste & Review
Prep Time: 30 min
Cook Time: 15 Min
Total Time: 45 min

Print Recipe

Ingredients

Scale

Thanksgiving Leftover Egg Rolls Ingredients:

1 cup green bean casserole

1 cup stuffing

1 cup turkey, chopped

18 Oz egg roll wrappers

2 tablespoons all-purpose flour

2 tablespoon water

1 quart peanut oil for frying

Cranberry Dipping Sauce Ingredients:

1/2 cup mayonnaise

½ cup cranberry sauce

Cook Mode Prevent your screen from going dark

Instructions

Make Thanksgiving Leftover Egg Rolls:

Take out a small bowl and combine 2 tablespoons of flour and water. Stir to make the flour paste.

Wrap the egg roll as shown on the package. Use 1 teaspoon of green bean casserole, 1 teaspoon of stuffing, and 1 teaspoon of turkey place on egg roll wrapper. Seal with water and flour paste. Use your finger to dip in the water and flour paste mixture to seal the egg rolls. Repeat till you use up all the egg wrappers.

After wrapping the egg rolls. It is time to cook them in the deep fryer. Place the egg rolls carefully into the oil about 2-3 at a time. Egg rolls should be blonde in color. Take them out and drain on paper towels. Repeat this till all the egg rolls are cooked. Serve with the cranberry dipping sauce.

Make Cranberry Dipping Sauce:

In a small bowl whisk the mayonnaise and cranberry sauce until well combined.

Notes

You can freeze the uncooked egg rolls for up to three months. Gobble Gobble!

Nutrition

Serving Size: 20
Calories: 316
Sugar: 1.2g
Sodium: 276mg
Fat: 25.1g
Saturated Fat: Fat 4.3g
Carbohydrates: 18.1g
Fiber: 0.7g
Protein: 5.3g

BBQ Bacon Ranch Chicken Pasta Salad

March 8, 2018/2 Comments/in Dinner, Pasta, Salad, Side Dish /by Cherie DeBrule

Print

BBQ Bacon Ranch Chicken Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie | Taste & Review
Prep Time: 20
Cook Time: 20
Total Time: 40

Print Recipe

Ingredients

Scale

Ingredients To Make The BBQ Pasta Salad

1 pound chicken, shredded
1 (15 ounce) can black beans
1 (12 ounce) box tricolor rotini pasta
One red pepper
1/2 poblano pepper
1 (8 ounces) medium cheddar cheese cut up in small chunks
1 (4.3 ounces) bag of real crumbed bacon
1 (9 1/4 ounces) bag Fritos corn chips

Ingredients To Make The BBQ Ranch Dressing

¼ cup buttermilk
⅓ cup mayonnaise
¼ cup sour cream
2 teaspoons apple cider vinegar
1 cup barbecue sauce
¼ teaspoon garlic powder
½ teaspoon fresh dill
½ teaspoon fresh parsley
1 tablespoon snipped fresh chives
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

To Make Make The BBQ Ranch Dressing

In a medium size bowl whisk the buttermilk, mayonnaise, sour cream, bbq sauce until it is blended well. Add in the garlic power, fresh dill, fresh parsley, fresh chives, onion powder, salt and pepper. Keep whisking until it is smooth and creamy. If desired add in more bbq sauce. Cover and chill.

To Make The Pasta Salad

Cook the pasta according to package directions; rinse and drain. Place the pasta in a large bowl.
Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. Add the shredded chicken to the large bowl.
Rinse and drain the black beans and add it to the large bowl.
Cut up the red pepper,poblano pepper, cheddar cheese and add it to the large bowl.
Cover and refrigerate the pasta salad for one hour. When ready to serve add the crumbled bacon, bbq ranch dressing, and toss to combine. Sprinkle corn chips on top.

Nutrition

Serving Size: 12
Calories: 574
Sugar: 9
Sodium: 672
Fat: 29
Saturated Fat: 8
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 51
Protein: 26
Cholesterol: 66

Buffalo Chicken Dip Crock Pot

February 5, 2018/1 Comment/in Appetizers, Dip, Low Carb /by Cherie DeBrule

Print

Buffalo Chicken Dip Crock Pot

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie | Taste & Review
Prep Time: 10
Cook Time: 120
Total Time: 130

Print Recipe

Ingredients

Scale

2 (8 ounce) cream cheese, softened
¾ Franks buffalo sauce
1 cup buttermilk
1 cup mayonnaise
1 packet Hidden Valley ranch salad dressing
3 (10 ounce) can chunk chicken breast, drained
1 cup shredded cheddar cheese
1 cup blue cheese
3 green onions, chopped (garnish on top)

Cook Mode Prevent your screen from going dark

Instructions

In a frying pan add the cream cheese, Franks buffalo sauce, buttermilk, mayo, cheddar cheese, Hidden Valley ranch salad dressing packet on medium heat till well combined. Then add the chunk chicken breast and cook until heated through.
Transfer the buffalo chicken dip to the crock pot. Cover and cook on low for 2 hours, stirring occasionally.
Add ½ cup of the blue cheese and stir in the mixture. Take the rest of the blue cheese and sprinkle on top for garnish. Add the chopped green onions for garnish as well.

Notes

Serve with tortilla chips.

Nutrition

Serving Size: 16
Calories: 362
Sugar: 2
Sodium: 435
Fat: 29
Saturated Fat: 11
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 3
Protein: 23
Cholesterol: 99

Chicken & Grape Pasta Salad

July 7, 2017/1 Comment/in Dinner, Lunch, Pasta, Salad, Side Dish /by Cherie DeBrule

Print

Chicken & Grape Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 27
Total Time: 37 minutes

Print Recipe

Ingredients

Scale

5 cups of grilled cooked chicken
16 oz box macaroni large rings
4 celery stalks
2 teaspoons dried onion flakes
2 cups mayonnaise
4 ounces Cool Whip
1 lb green grapes
2 cups cashews halves and pieces
1 teaspoon of salt
1 teaspoon of pepper

Cook Mode Prevent your screen from going dark

Instructions

Cook the chicken on the grill, cool and cut it up. Chicken should be cooked to an internal temperature of 165 ºF. Then set the cooked chicken aside. For faster cooking you can make the chicken a day ahead of time. Cook macaroni rings according to package directions; rinse and drain. Cut up celery and grapes in halves. Combine all salad ingredients, except the cashews which are sprinkled over the top just prior to serving. Pasta will absorb some moisture and seasonings. Chill for an hour before serving.

Notes

The cool whip is the secret ingredient that really give this 2 thumbs up! Serve by itself or on croissants.

Nutrition

Serving Size: 20
Calories: 400
Sugar: 7
Sodium: 298
Fat: 25
Saturated Fat: 5
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 27
Protein: 17
Cholesterol: 39

Tag Archive for: mayonnaise

Posts

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Ingredients To Make The BBQ Pasta Salad

Ingredients To Make The BBQ Ranch Dressing

Instructions

To Make Make The BBQ Ranch Dressing

To Make The Pasta Salad

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Pages

Categories

Archive