|The American Chef|
|by Chef Scott Berg|
Scott Berg has been a chef for twenty-nine years; he knows first hand the difficulties in deciphering a cookbook.
Results 1 - 10 of 244 for mayonnaise substitute
Cook chicken breasts ... by mixing: soup, mayonnaise, lemon juice, ... rest of cheese (add more if desired). Bake at 350°F for 30-40 minutes and serve.
Mix all ingredients thoroughly. Keep in refrigerator. Do not use until chilled for at least 1/2 hour. Yield: 1 cup - 1 tbsp. = 15 calories.
For this recipe, you can use almost any smoked fish. Salmon is preferred, but I have used Kingfish Mackerel, Mullet, Mahi-Mahi, Grouper and others. ...
Mix sugar and ... potatoes. Add celery and onions, mis well. Add salt and celery seed, mix well. Add mayonnaise. Add egg LAST and mix well. Refrigerate.
Mix first 4 ingredients until well blended. Stir in crabmeat (drained and flaked). Pour in diced cheese and scallions. Pour into pie shell. Bake at ...
Combine mayonnaise, soy sauce, ... ingredients and toss with the dressing. Chill several hours and serve with garnish of tossed almonds and parsley. Serves 12.
Cook mixed vegetables ... chestnuts, onion, and mayonnaise substitute, stirring gently. ... protein, 1 gm. fat, 1 gm. fiber, 177 mg. sodium, 4 mg. cholesterol.
Combine chicken, rice, ... or overnight. Fold in celery, green pepper, pecans, and enough mayonnaise to moisten. Pile on lettuce leaves. Serves 8 to 10.
Mix well. Keeps several weeks.
Sauce: Mix cream ... cheese in saucepan, mayonnaise, chicken broth ... Handy Hints: Don't substitute Velveeta cheese and mayonnaise as well as Minute rice.
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