|The Complete Book of Mexican Cooking|
|by Elisabeth Lambert Ortiz|
"Beginning with the Corn Kitchen, the author takes up tortillas and follows through to tacos, tostadas and fillings for quesadillas.
Results 1 - 10 of 2,630 for pineapple mayonnaise
Combine first 6 ingredients with enough mayonnaise or salad dressing ... dates stuff with peanut butter. Serve with hot soup and rolls. Makes 6 servings.
May be served ... Blend cheese and mayonnaise, add fruit, ... cubes. To serve, remove from cubes and serve over fresh lettuce (don't freeze the lettuce).
Iceberg, Romaine, Buttercrunch, ... be used. Drain pineapple thoroughly and cut ... Top mixture with mayonnaise (optional). Sprinkle with fresh Italian parsley or chives.
Add sugar to ... starting to gel. Add 1 cup grated cheese. Fold together 1/2 cup whipped cream and 1/2 cup mayonnaise and fold this into first mixture.
These adorable mini-burgers are infused with all the nutrition of puréed sweet potatoes – a rich source of vitamin A. This canned vegetable gives the ...
Roll each roll ... 20 minutes. Combine mayonnaise and lemon juice. ... serving, add cashews. Slice breadsticks and fill with lettuce and chicken salad.
Note: I freeze ... the carrot, zucchini, pineapple and pecans. In ... in Lemon Mixture. Spread or pipe the frosting over the cooled bars. Makes 12+ bars.
25% calorie reduction from traditional recipe. Combine all ingredients, except almonds. Refrigerate, covered, 1 to 2 hours to allow flavors to blend. ...
Simmer (don't boil) ... bowl combine chicken, pineapple, celery, oranges, ... and onion. Blend mayonnaise and mustard. Toss ... hollowed-out artisan bread rounds.
To make any dip or mayonnaise: Purée the ... 160°F. To serve: Split biscuits horizontally and make sandwiches with burgers. Serve dips or mayo for dipping.
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