Posts Tagged ‘cup mayonnaise’

  • Hamburger Buns
  • 1 pound Ground Beef
  • 1 jar Robert’s Reserve Southwest Dip
  • 2 tablespoons Adam’s Reserve House Rub
  • Cheddar Cheese Slices
  • 1/2 cup breadcrumbs
  • 1 egg







Mix ground beef, Southwest Dip, breadcrumbs, egg and House Rub together until well incorporated.

Grill of pan fry burgers until desired degree of doneness is attained.

Top patty with thick slice of Cheddar Cheese and place on bun.

Garnish with Pico de Gallo mixed with Mayonnaise, if desired.

  • Sourdough Rolls
  • Hamburger Patties
  • Adam’s Reserve House Rub
  • Robert’s Reserve Moroccan Sauce








Season Hamburger Patties with House Rub and grill or pan fry until desired degree of doneness is attained.

Mix Moroccan Sauce with Mayonnaise 50/50.







Spread Moroccan Mayonnaise on Sourdough Rolls prior to placing cooked patty.

  • King’s Hawaiian Buns
  • 1 pound ground meat
  • 1/2 jar Robert’s Reserve Raspberry Chipotle Sauce
  • 1 egg
  • 1/2 cup breadcrumbs
  • 2 tablespoons Adam’s Reserve Hickory Smoke Rub







Raspberry Chipotle Mayonnaise

1 cup mayonnaise mixed with 1/2 jar Raspberry Chipotle Sauce







Mix ground meat, Raspberry Chipotle Sauce, egg, breadcrumbs and Rub together until all ingredients are well incorporated.







Form into patties and grill or pan fry until desired degree of doneness is attained.

Spread Chipotle Mayo on Buns, add patty and serve!

  • 4 Onion Rolls
  • 1 pound lean ground meat
  • 2 heaping tablespoons Adam’s Reserve Cajun Seasoning
  • 1 egg
  • 1/2 cup breadcrumbs
  • Colby Jack Cheese Slices

For the Mayo:

  • 1 cup Mayonnaise plus 1/2 jar Green Valley Ranch Creole Sauce: adjust Creole Sauce to reduce or increase spiciness









Mix Creole Sauce and Mayonnaise together and place in refrigerator.







Mix Ground Meat, Cajun Seasoning, egg, breadcrumbs until all ingredients are well incorporated.







Form into patties and grill or pan fry until desired degree of doneness is attained.







Top each burger with slice of Colby Jack Cheese and generously slather buns with Creole Mayonnaise and laissez les bon temps rouler!

  • 4 Chicken Breasts
  • 1 bottle Cookwell & Company Honey and Lime Vinaigrette
  • 1 cup Panko Breadcrumbs
  • 1 cup Parmesan Cheese
  • 1 cup Mayonnaise
  • 1 cup Artichoke Royale or Artichoke Tamponade







Pat Chicken dry; place in vinaigrette and marinate for at least one hour, or overnight.  Heat oven to 350 degrees. Coat baking dish with olive oil.







Cut a pocket in each chicken breast with a sharp knife.  Coarsely chop Artichoke Royal. 







Place 1/4 Artichoke mixture in pocket of chicken and press edges of chicken together.







Mix Panko and Parmesan together.  Rub each chicken breast with generous amount of mayonnaise on all sides and then coat with Panko mixture on all sides.







Place on baking dish and bake 30 minutes or until chicken is done and tops have browned nicely.

    • 1 pound raw peeled and deveined shrimp
    • 1 tablespoon olive oil
    • 1 tablespoon Adam’s Reserve Southwest Ancho Rub
    • 1 bag fresh Angel Hair Coleslaw
    • 1 bag (12 count corn tortillas)

Sour Cream Dressing:

  • 1/2 cup Sour Cream
  • 1/3 cup Mayonnaise
  • 1/4 cup H-E-B Southwest Marinade
  • 1 Lemon, squeezed for juice (about 2 tablespoons)

The Sauce









  1. Toss shrimp with oil and Adam’s Rub. Set aside 5-10 minutes.
  2. Meanwhile, combine dressing ingredients; set aside briefly or chill.  Heat tortillas, one at a time, in a skillet over Medium High heat; wrap in a clean towel to keep warm.
  3. Heat a large skillet over Medium High heat for 3 minutes; add shrimp and olive oil;  saute for 2 to 3 minutes or until shrimp just begin to curl.  Remove from heat.
  4. Place shrimp in hot tortillas, top seafood with a generous spoonful of dressing and coleslaw.  Serve on festive lettuce plate and …………fiesta!

Festive Platter