I might add this one thing my wife cooks - boneless chicken breast baked with a heavy coating of mayo and parmesan. Of course, through the process of cooking, the mayo flavor dissipates, the juices of the chicken STAY IN, and the final product tastes like very juicy parmesan chicken. The "sauce" remaining in the pan is white and pudding-like, but it tastes mostly of chicken fat and parmesan. It's exquisite.Tuna Salad, Chicken Salad and potato salad or coleslaw dressing. ( the dry mustard and vinegar cut the flavor )
Other than that, they can keep it.