Mayo With Pizzazz Recipes

MAYO WITH PIZZAZZ

Mayo with Pizzazz image

Being tired of plain mayo spreads, I decided to give it some pizzazz. It's a terrific alternative to plain mayo.

Provided by Juanita

Categories Sauces and Condiments

Time 1h10m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup mayonnaise
2 tablespoons capers, drained
1 ½ teaspoons dried dill weed
4 teaspoons lemon juice
1 teaspoon white wine vinegar
1 pinch salt, to taste

Steps:

Put mayonnaise, capers, dill, lemon juice, and vinegar together in a blender or small food processor; pulse until smooth, stopping to scrape sides with a rubber spatula as needed to blend everything.n
Transfer sauce to a sealed container and refrigerate long enough to let the flavors blend, about 1 hour.n

Nutrition Facts : Calories 199.1 calories, Carbohydrate 1.3 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 220.4 mg, Sugar 0.4 g

MAYO WITH PIZZAZZ

Mayo with Pizzazz image

Being tired of plain mayo spreads, I decided to give it some pizzazz. It's a terrific alternative to plain mayo.

Provided by Juanita

Categories Sauces and Condiments

Time 1h10m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup mayonnaise
2 tablespoons capers, drained
1 ½ teaspoons dried dill weed
4 teaspoons lemon juice
1 teaspoon white wine vinegar
1 pinch salt, to taste

Steps:

Put mayonnaise, capers, dill, lemon juice, and vinegar together in a blender or small food processor; pulse until smooth, stopping to scrape sides with a rubber spatula as needed to blend everything.
Transfer sauce to a sealed container and refrigerate long enough to let the flavors blend, about 1 hour.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 1.3 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 220.4 mg, Sugar 0.4 g

BAKED MACARONI & CHEESE WITH PIZZAZZ

Baked Macaroni & Cheese With Pizzazz image

I have tried many different macaroni recipes in the past. This one is the best by far. It has that little something extra that the others don't.

Provided by FDADELKARIM

Categories Cheese

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (8 ounce) package shell noodles
2 -3 tablespoons butter
1 (10 3/4 ounce) can condensed cheddar cheese soup
1 (12 ounce) can evaporated milk
1 small chicken bouillon cube
1 teaspoon Season-All salt
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon dry mustard
6 -8 ounces sharp cheddar cheese, shredded

Steps:

Cook the pasta in a pot of boiling water until al dente and set aside. (al dente - almost done).
Melt butter in a medium sauce pan. Slowly stir in milk & cheese soup until well blended. Next add the bouillon, seasonings, & shredded cheese.
Cook over medium-low heat, stirring, until mixture is smooth and bubbly. Do not allow to burn.
Spray a 9x9 baking dish with cooking spray then add the pasta. Pour the cheese mixture over the pasta then stir.
Bake in 375 oven for 20-25 minutes. Serve hot from baking dish.

Nutrition Facts : Calories 516.2, Fat 26.9, SaturatedFat 16.6, Cholesterol 81.9, Sodium 940.9, Carbohydrate 46.8, Fiber 2, Sugar 1.9, Protein 21.9

PEPPERONI PIZZAZZ

Pepperoni Pizzazz image

I've fixed this hearty main course for buffets, potluck dinners and even for company at my home. Keep the recipe handy, because you'll certainly be asked for it when you contribute it to an event. -Marge Unger, La Porte, Indiana

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

8 ounces uncooked penne pasta
3-1/2 cups spaghetti sauce, divided
1 package (8 ounces) sliced pepperoni
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 can (8 ounces) tomato sauce
2 cups shredded part-skim mozzarella cheese

Steps:

Cook pasta according to package directions. Meanwhile, combine 2-1/2 cups spaghetti sauce, pepperoni, mushrooms, green pepper, onion, Parmesan cheese, garlic powder, salt, pepper and red pepper flakes in a bowl. Drain pasta; add to sauce mixture and mix well. , Transfer to a greased 3-qt. baking dish. Combine tomato sauce and remaining spaghetti sauce; pour over top. , Cover and bake at 350° for 40-45 minutes or until bubbly. Sprinkle with mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 382 calories, Fat 20g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 1414mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 3g fiber), Protein 19g protein.

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