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Mexican Grilled Cheese Sandwich

26 Jan

1 small yellow bell pepper, diced

1 small green bell pepper, diced

2 tsp olive oil

8 slices texas toast bread

2 TBSP mayonnaise

1 cup salsa, well-drained

3/4 cup  shredded mexican cheese blend

2 TBSP butter, softened


In a small skillet, saute peppers in oil until tender. Spread 4 slices of bread with mayonnaise. Layer with peppers. salsa and cheese. Top with remaining bread slices. Butter both sides of sandwiches.

In a small skillet over medium heat, toast sandwiches for 2-4 minutes on each side until browned.


Serves 4





Criolla Remoulade

12 Jan

1 cup mayonnaise

1/4 cup creole mustard

1/8 cup sweet pickle relish

1 TBSP minced fresh parsley

2 TBSP capers, drained

2 tsp Worcestershire sauce

2 tsp horseradish

2 tsp anchovy paste

1 tsp Old Bay seasoning

1 tsp paprika

Stir all ingredients together. Chill 1 hour or up to 1 week

Serve with Shrimp or Fried Fish


Hot Crab Dip

31 Dec

1/2 pound cream cheeseroom temperature

3/4 cup sour cream

3/4 cup mayonnaise

1 TBSP fresh lemon juice

1 TBSP worchestershire sauce

1/4 tsp kosher salt

1 pound crab meat, cleaned and drained

Pre-heat oven to 350

In a mixing bowl,Mix cream cheese, sour cream, mayonnaise, lemon juice, Worchestershire sauce and salt. Fold crab meat into mixture until well combined. Pour into baking dish and cover with foil. Bake 10 to 20 minutes or until hot. Remove foil and broil until lightly brown on top. Serve with soft bread and crackers

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