MAYO KRAFT RECIPES

Name: Creamy Classic Macaroni Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 5 cups
Ingredients: 1 cup mayonnaise; 1 tablespoon vinegar; 1 tablespoon fresh lemon juice (not from concentrate); 1 tablespoon prepared mustard (I use dijon); 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 8 ounces elbow macaroni, cooked, drained (I use the Barilla brand-it has the little ridges in it that helps to hold the dressing in-also use i); 1 cup sliced celery; 1 cup chopped green peppers or 1 cup red pepper; 1/4 cup chopped onion

CREAMY CLASSIC MACARONI SALAD RECIPE - FOOD.COM

Creamy Classic Macaroni Salad Recipe - Food.com image

This has been one of my family favorites for years. I believe it came from Hellman's originally but I have modified it somewhat and only use Kraft Mayo.

Total Time 28 minutes

Prep Time 20 minutes

Cook Time 8 minutes

Yield 5 cups

Number Of Ingredients 11

Ingredients

1 cup mayonnaise
1 tablespoon vinegar
1 tablespoon fresh lemon juice (not from concentrate)
1 tablespoon prepared mustard (I use dijon)
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces elbow macaroni, cooked, drained (I use the Barilla brand-it has the little ridges in it that helps to hold the dressing in-also use i)
1 cup sliced celery
1 cup chopped green peppers or 1 cup red pepper
1/4 cup chopped onion

Steps:

Combine first 6 ingredients.
Stir in remaining ingredients.
Cover, chill (I alway top this with a sprinkle of paprika).

Nutrition Facts : Calories 198.4, FatContent 0.9, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 287, CarbohydrateContent 40.1, FiberContent 2.6, SugarContent 3.7, ProteinContent 6.9

MAYONNAISE RECIPE | ALTON BROWN | FOOD NETWORK

Mayonnaise Recipe | Alton Brown | Food Network image

Make mayonnaise at home with Alton Brown's easy recipe from Food Network: An egg yolk, lemon juice, vinegar and oil get whisked together until emulsified.

Provided by Alton Brown

Categories condiment

Total Time 10 minutes

Prep Time 10 minutes

Yield 9 fluid ounces

Number Of Ingredients 7

Ingredients

1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn

Steps:

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

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