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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 287g Recipe makes 3/4 cup) |
||
| Calories 820 | ||
| Calories from Fat 711 | (86%) | |
| Amount Per Serving | %DV | |
| Total Fat 79.1g | 121% | |
| Saturated Fat 12.0g | 60% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 84mg | 28% | |
| Sodium 2370mg | 98% | |
| Potassium 264mg | 7% | |
| Total Carbohydrate 24.4g | 8% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 10.7g | ||
| Protein 3.0g | 5% | |
3/4 cup
Brunch in a Cast Iron Skillet: Oysters, Tasso, Bacon and Grits
Bacon, Egg and Cheese Stuffed Crepes with Leeks and Tomato
From: muncheechee
On Oct 13, 2008
I spread this on salmon then sprinkled panko crumbs on top then broiled it.... oh so GOOD! The mayo and salmon are perfect together and I love that it takes so little of the mayo to get a real kick of taste. Looking forward to finding more uses for it. Update: Mixed this mayo with some spicy chicken and carmelized onions to make awesome tacos.
From: Roger/OH
On Nov 22, 2004
I made this dip for my daughter's wedding reception. I hollowed out a round of pumpernickle bread and spooned the dip inside. Served it with a tray of smoked salmon, veggies and chunks of bread. I got nothing but rave reviews from all our guests.
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