Sloppy Joe Casserole

Sloppy Joe Casserole

Sloppy Joe Casserole



Ingredients:

1 1/2 lbs ground beef

1 onion, chopped

1 green pepper, chopped

2 tbsp brown sugar

1 tbsp Worcestershire sauce

1 tbsp yellow mustard

1 tsp garlic salt

1 (15 oz) can tomato sauce

3/4 cup ketchup

2 cups flour

3 tsp baking powder

1 tsp salt

1 1/3 cups milk

6 tbsp melted butter

2 eggs

1 1/2 cups shredded cheddar cheese


Directions:

In a skillet over medium heat, cook the turkey/beef until no longer pink. Drain fat. Add in the onion and green pepper and cook an additional 5 minutes, or until tender. Add the brown sugar, Worcestershire sauce, yellow mustard, garlic salt, tomato sauce, and ketchup. Mix until all combined. Allow to simmer over low heat while you prepare the topping. In a bowl, combine the flour, baking powder, salt, milk, melted butter, and eggs. Once mixed, fold in the cheese.

Pour meat mixture into the bottom of a 9 x 13 baking dish. Spread dough layer on top of meat, covering entirely. Bake in a preheated oven, 400, for about 35-40 minutes, or until top layer is cooked through and turning golden brown.

Coconut Shrimp with Strawberry Chutney

Coconut Shrimp with Strawberry Chutney

Coconut Shrimp with Strawberry Chutney




Ingredients:

24 jumbo shrimp, peeled and deveined

2 cup flaked sweetened coconut

2 cup breadcrumbs

½ cup all-purpose flour

½ tsp salt

1½ tsp baking powder

3 large eggs, beaten

oil for frying


Chutney:

1 cup fresh strawberries, diced

1 Tbs lemon juice

2 Tbs raspberry vinegar

2 Tbs white sugar

¼ tsp cayenne pepper, plus more to taste


Directions:


In a large bowl, combine the coconut and breadcrumbs. In a separate bowl, whisk together the flour, salt, and baking powder. In another separate bowl, lightly beat the eggs.

Coat the shrimp with the flour mixture and shake off the excess. Next, thoroughly coat the shrimp with the egg.Finally, coat the shrimp with the breadcrumbs. Place the shrimp on a baking sheet lined with parchment paper until ready to fry.

In a fryer or large pot, heat oil to 350 degrees F. Fry the shrimp in batches of 6 to prevent over crowding. Cook until golden brown, about 3 minutes. Drain cooked shrimp on a paper towel.

To make the chutney, place all of the ingredients in a small sauce pan. Bring to a light boil over medium heat.

Cook for 10 minutes, stirring occasionally. Reduce the heat to low and simmer for 10 minutes longer or until the chutney thickens, continue to stir occasionally.

Jack Daniels Brownie with Caramel Sauce

Jack Daniels Brownie with Caramel Sauce

Jack Daniels Brownie with Caramel Sauce


Ingredients:

Box brownie mix

1 cup Jack Daniels Whisky

1 - 2 eggs (if required)

2 tablespoons Vegetable/cooking oil (if required)

Ingredients for Caramel Sauce

1 quart Caramel Topping

2/3 cup Jack Daniels Whiskey

2/3 cup Dried cranberries

1 cup canned peaches (drain the syrup)

Ingredients for Roasted Pecan topping

2 cups Pecan halves

1/2 teaspoon cinnamon

2 egg whites


Directions:

Instructions for Brownies Prepare the brownie mix as per the directions on the the box. The only change will be to replace the amount of water in the recipe with Jack Daniels Whiskey.
Instructions for Caramel Sauce Pour the caramel topping in a bowl. Add the Jack Daniels Whiskey and dried cranberries and stir until well blended. Set aside.

Instructions for Roasted Pecan topping Mix two egg whites. Add ? tsp cinnamon and ? cup white sugar. Set aside. Place pecan halves in a bowl and cover them with the egg white mixture. Bake 20 minutes or until very barely crisp.

Final Assembly of Brownies Slightly heat ? cup of the caramel sauce and pour into an individual serving bowl. Place the warm brownie slice on top of the caramel sauce. Garnish with roasted pecans and a fresh sprig of fresh mint. Finish with a scoop of butter pecan ice cream.

Spicy Citrus Lobster Skewers

Spicy Citrus Lobster Skewers

Spicy Citrus Lobster Skewers


Ingredients:

4 lobster tails

1 orange

1 lemon

1 lime

1/2 C. rice vinegar

1/2 C. rice bran oil

1 tsp. ginger, minced

1 tsp. garlic, minced

1 tsp. chili pepper flakes

honey to taste

bamboo skewers, soaked

Garnish: green onions, chopped


Directions:

Begin by splitting the tails and removing the meat. Thread the lobster meat onto the skewers. Put in the refrigerator. Pull the zest off of 1 each; orange, lemon and lime then extract the juice from each of the fruits and put all in a mixing bowl. To this, add rice vinegar and rice bran oil and stir to mix well.

Add minced garlic, ginger, and chili pepper flakes. Mix well.  Add enough honey to balance the flavors between sweet and spicy. Marinate the lobster skewers for about 15-30 minutes, but no longer.

Grill over high heat until meat is cooked through and tender. Garnish with chopped green onions.

Lobster Cakes with Savory Salsa

Lobster Cakes with Savory Salsa

Lobster Cakes with Savory Salsa


Ingredients:


8 oz. Lobster Meat

1 tsp. Old bay Seasoning

1 egg

1 tsp. Worcestershire sauce

1/8 tsp. dry mustard

1 Tbsp. mayonnaise

1 tsp. lemon juice

1  tsp. mustard

1  tsp. melted butter

1 tsp. parsley flakes

1 cup breadcrumbs

Savory Salsa:

1- 1/2 c. seedless cucumber, peeled and diced

1- 1/2 c. fresh strawberries, diced

2 Tbsp. fresh basil leaves, finely chopped

2 Tbsp. fresh mint leaves, finely chopped

2 tsp. (more or less to taste) jalapeno pepper, seeded and finely minced

1/3 c. aged balsamic vinegar

1 Tbsp. clover honey


Directions:

Combine all salsa ingredients together in a medium bowl. Cover and chill 1-3 hours before serving to allow flavors to blend.

In a large mixing bowl, combine all cake ingredients except for lobster.

Gently fold in lobster and shape into cakes.

Pan fry or bake at 375?F degrees for 12-15 minutes or until evenly browned on each side and cakes reach an internal temperature of 165 degrees.

To serve: Plate each sauteed lobster cake with approx. 1/4 c. salsa.

Creamy Crab & Celery Soup

Creamy Crab & Celery Soup

Creamy Crab & Celery Soup


Ingredients:

3 cans cream of celery soup (undiluted)

10 ounce sour cream

1 cup milk

1 cup heavy cream

2 teaspoons Old Bay seasoning

1 pound backfin crab meat


Directions:

Put first 4 ingredients in a 3-quart saucepan. Bring to a simmer. Add crab meat. Heat thoroughly, stirring occasionally. Do not boil. Serve at once. Top each bowl with an extra sprinkle of Old Bay.

Serves 4

Maryland Crab Cakes Benedict

Maryland Crab Cakes Benedict

Maryland Crab Cakes Benedict



Ingredients:

1 T. unsalted butter

⅓ c. diced red pepper

⅓ c. diced  onion

1 lb. Jumbo lump crabmeat, picked

1 c. mayo

2 egg yolks

1 teaspoon Old Bay Seasoning

½ T. Dijon mustard

½ c. plain breadcrumbs

1 t. minced parsley

1 t. salt

½ t. black pepper

Oil for frying

6 pieces of Virgina baked ham

6 poached eggs

3 English Muffins

Chopped fresh chives

Hollandaise sauce



Directions:

Melt butter in large sauté pan. Add the next 3 ingredients and cook until veggies are browned. Cool and squeeze out the liquid from veggies.

Combine crab, mayo, yolks, spices, mustard, breadcrumbs, parsley, salt and pepper. Mix well. Fold in crabmeat gently and then make six crab cakes.


Heat oil in skillet to 350. Add cakes to pan and sear. Once first sides are browned, turn cakes and place in oven for 10 minutes.

While cakes are baking, Poach eggs and add ham to pan and cook until heated through, turning once, about 3 minutes. Toast English Muffins.

To serve, place 1 English Muffin ( 2 halves ) on plate, add a piece of ham to each half of muffin.Top with crab cakecakes, a poached egg and serve with Hollandaise with chives sprinkled on top.

Maryland Crab Ravigote


Maryland Crab Ravigote

Maryland Crab Ravigote



Ingredients:

 6 large tomatoes

 1 1/2 teaspoons Salt

1 pound backfin crabmeat, flaked

2 teaspoons Old Bay Seasoning

 1/2 teaspoon Dry mustard

1 Tablespoon Olive Oil

2 Tablespoons Parsley, minced

1 Hard Boiled egg, diced

3 Tablespoons Vinegar

1 Cup Mayonnaise

1 teaspoon Capers, minced

6 large olives with pimento, minced



Directions:

Wash  tomatoes and cut out stems and centers. Sprinkle them lightly with half the salt. Mix the rest of the salt with the crab meat, Old Bay, mustard, olive oil, parsley, egg, mayonnaise, capers, olives and vinegar. Fill this mixture into the tomatoes and chill thoroughly.

Chesapeake Bay Scalloped Crab

Chesapeake Bay Scalloped Crab

Chesapeake Bay Scalloped Crab 



Ingredients:

1 Cup Raisins

2 Hard boiled eggs, sliced

3 Tablespoons Pimento, chopped

1/4 teaspoon Salt

1/8 teaspoon Pepper

1/4 teaspoon Old Bay Seasoning

2 Cups White sauce

1 pound Jumbo lump crabmeat

1 1/2 Cups Bread crumbs

3 Tablespoons Butter
 


Directions:

In a bowl, add raisins, eggs, pimento, salt, pepper and Old Bay to white sauce. Add crab meat. Take a 1-quart baking dish and put the mixture into it. Sprinkle crumbs on top. Melt butter and drizzle over bread crumbs. Bake at 350 degrees for 30 minutes or until browned.

Maryland Crab & Noodle Casserole


Maryland Crab & Noodle Casserole

Maryland Crab & Noodle Casserole



Ingredients:

 2 Tablespoons butter

 1/4 cup Chopped green pepper

 2 Tablespoons Flour

 1/2 Cup Milk

1 Can Cream of Mushroom soup

 1/2 Cup Mayonnaise

 2 Tablespoons Pimento juice

 2 Tablespoons onion, minced

 1/4 Cup Pimento, diced

1 Pound Backfin Crabmeat

2 Cups Noodles, cooked

1 Cup Potato Flakes


Directions:

Stir-fry the green pepper in heated butter until tender. Stir in flour, then add milk slowly. Cook until thick. Add the next five ingredients and stir and cook 2 minutes. Stir in crab meat and juice, then the noodles. Scrape into a greased 9 X 6-inch bake dish and sprinkle with potato flakes. Bake at 375F for 25 to 30 minutes or until bubbly.

Lobster Newburg

Lobster Newburg

Lobster Newburg



Ingredients:

2 lb. lobster tail meat

1 C. unsalted butter

7 tsp. medium dry sherry

10 tsp. brandy

1 1/2 C. heavy cream

1/2 tsp. nutmeg

cayenne pepper

4 large egg yolks, well beaten

toast points


Directions:

Cut lobster tail meat into ? inch pieces. In a large, heavy saucepan, cook the lobster meat and butter over moderate heat, stirring occasionally, for 2 minutes.

Add 6 teaspoons of sherry and 3 tablespoons of brandy in another saucepan and cook the mixture, stirring for 2 minutes.

Spoon lobster meat out of saucepan and transfer to a bowl.

Add the cream to the sherry mixture and boil until it is reduced to about 1 cup. Reduce heat to low and stir in the remaining sherry, brandy, nutmeg, cayenne, and salt to taste. Whisk in the yolks.

Cook the mixture, whisking constantly until it registers 140F on a cooking thermometer. Continue whisking and cook for 3 more minutes.

Stir in lobster meat and serve over toast points.

Seafood Salad

Seafood Salad

Seafood Salad


Ingredients:

8 ounces  lobster meat

1 pound jumbo lump crab meat

8 ounces medium shrimp

1 cup diced celery

1 tablespoon minced onion

1 tablespoon lemon juice

1 teaspoon Old Bay Seasoning

1/8  teaspoon pepper

1 cup mayonnaise



Directions:

Cut lobster into bite-size pieces. Combine lobster, crab meat and shrimp in medium-sized bowl. Add next 6 ingredients and enough mayonnaise to coat mixture well. Toss and mix well.

Cover and chill until ready to serve. Line salad bowl with lettuce leaves. Fill with salad mixture.

sprinkle with paprika.

Serves 6.

Jack Daniel's Mac 'N' Cheese

Jack Daniel's Mac 'N' Cheese

Jack Daniel's Mac 'N' Cheese 



Ingredients:

10 slices bacon

1 cup Jack Daniel’s Tennessee Whiskey

1 cup brown sugar

1 teaspoon cayenne pepper

1lb elbow macaroni

3 tablespoons unsalted butter

1/3 cup all-purpose flour

1 tablespoon Jack Daniel’s Tennessee Whiskey

2 cups milk

3 cups sharp cheddar cheese

4 slices provolone cheese

1 teaspoon paprika

salt and pepper (to taste)



Directions:

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. In a small sauce pan bring ? cup of Jack Daniel’s to a boil over high-heat. Reduce heat to medium and simmer until the whiskey has been reduced to about 2 tablespoons. Remove from heat. On a plate combine the brown sugar and cayenne pepper. Dip the bacon slices, 1 at a time, first into the Jack Daniel’s, and press each side into the brown sugar mixture to coat. Place onto the baking sheet.

Place into the oven and bake at 400 degrees for 7 minutes, then flip and bake for 5 minutes (keep an eye on the bacon to make sure it doesn’t burn). Remove the bacon from the baking sheet onto a plate coated with non-stick cooking spray. Chop bacon and set aside.

Bring a large pot of water to a boil. Add macaroni and cook until ad dente. Drain and set aside.

While the pasta is cooking, melt the butter in a medium deep sauce pan over medium-high heat. Add the flour and whisk to combine. Add 1 tablespoon of Jack Daniel’s and whisk the remaining milk and whisk frequently until the sauce thickens and begins to bubble. Add cheddar and provolone cheese and whisk until the cheeses melt and the sauce is smooth. Add paprika and salt and pepper to taste. Pour the sauce over the pasta, mix well, and stir in chopped bacon.

Makes 6 Servings

Spicy Crab Roll

Spicy Crab Roll

Spicy Crab Roll



Ingredients:

4 medium carrots

1/4 C. cider vinegar

2 Tbsp. granulated sugar

3/4 tsp. kosher salt, divided

4 1/4" slices fresh ginger

1/2 C. mayonnaise

1 lime

2 tsp. sriracha (Thai hot sauce)

2 Tbsp. masago (smelt roe)

1 lb. backfin crab meat

1 ripe avocado

2 C. iceberg lettuce, thinly sliced

6 top-split hot dog rolls

2 Tbsp. unsalted butter, room temperature


Directions:

Peel and trim carrots and slice into thin matchsticks. Place into a small bowl.

In a small saucepan, heat vinegar, sugar, 1 teaspoon kosher salt, and ginger slices until sugar dissolves, then pour over carrots. Cool completely, then cover and chill at least one hour. Pickled carrots will keep for several days in the refrigerator.

Stir together mayonnaise, zest from the lime, juice of half of the lime, sriracha, masago and 1 teaspoon kosher salt. Gently fold in crabmeat, preserving large lumps as much as possible. Cover and chill 30 minutes

Halve and pit the avocado, then remove the fruit from each side of the peel using a spoon. Thinly slice the avocado and fan out slightly on a cutting board. Season with the remaining 1 teaspoon kosher salt and the juice from the remaining half lime.

Preheat a large non-stick skillet or griddle over medium heat. Lightly butter the outer sides of each bun and toast on the hot skillet, turning once to brown and crisp both sides.

Arrange shredded lettuce in the bottom of each toasted roll. Overlap 2-3 slices of avocado on one side of each roll, then fill with 1/6 of the chilled crab salad. Top each roll with cold picked carrots, and serve immediately.

Deviled Crab Souffle

Deviled Crab Souffle

Deviled Crab Souffle


Ingredients:

2 tablespoons butter

1 cup flour

1/8 teaspoon salt

1 teaspoon powdered dry mustard

1 cup milk

3 egg yolks, beaten

2 tablespoons chopped fresh parsley

2 teaspoons grated onion

1 tablespoon lemon juice

1 pound backfin crabmeat

3 egg whites, beaten


Directions:

Melt butter. Blend in flour and seasonings. Add milk gradually and cook until thick and smooth, stirring constantly.

Stir a little of the hot mixture into the egg yolks then add the yolks to the sauce, stirring constantly. Add parsley, onion, lemon juice and crab meat. Fold in egg white.

Place in a well-greased 1?-quart casserole. Place casserole in a pan of hot water. Bake in a moderate oven, 350 degrees, for 1 hour or until souffle is firm in the center. Serve immediately.

Serves 6.

Deviled Crab Deluxe

Deviled Crab Deluxe

Deviled Crab Deluxe



Ingredients: 

1 pound jumbo lump crabmeat

1 cup cracker crumbs

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1/2 cup minced onion

dash of hot sauce

1 tsp Old Bay Seasoning

1 teaspoon dry mustard

1/4 cup parsley flakes

2/3 cup butter, melted

1 cup evaporated milk

salt and pepper as desired

1 cup cracker crumbs for topping

butter for topping


Directions:

In a bowl, mix the first 12 ingredients lightly but thoroughly. Put the mixture into six individual shells or ramekins. Sprinkle with cracker crumbs. Dot with butter. Bake 15 to 20 minutes at 375 degrees or until browned on top.

Serves 6

Potato Crusted Crab Cake

Potato Crusted Crab Cake

Potato Crusted Crab Cake



Ingredients:

1 lb. Jumbo Lump CrabMeat

1 Tbsp. butter

1/2 c. sweet red pepper, finely chopped

1/2 c. sweet onion, finely chopped

2 Tbsp. fresh flat leaf parsley, chopped

1 c. lightly packed soft bread crumbs

2 Tbsp. Miracle Whip

1 egg, lightly beaten

1 Tbsp. Worcestershire sauce

1 tsp. hot sauce

1/2 tsp. salt

1/4 tsp. black pepper

1 c. instant potato flakes

4 Tbsp. vegetable oil

1 lemon, cut into quarters


Directions:

Melt butter in skillet over medium high heat. Add pepper and onion. Saute 2 minutes until tender.
Combine cooked vegetables, crab meat, bread crumbs, Miracle Whip, egg, Worcestershire sauce, hot sauce, salt and pepper in large bowl.

Form into 4 crab cakes. Coat with potato flakes.

Pour oil in skillet over medium high heat and cook 2 minutes each side until heated through and lightly browned. Garnish with lemon.

Maryland Lobster Roll

Maryland Lobster Roll

Maryland Lobster Roll



Ingredients:

10 oz.  Lobster Meat (cut into smaller pieces)

1/2 medium cucumber, peeled, seeded and  diced (about 3/4 cup)

1/8 tsp. salt

1/3 c. mayonnaise

1 thinly sliced scallion (green onion) (about 1/2 oz.)

1 tsp. freshly minced tarragon

1/2 tsp. white pepper

2 Hoagie rolls, brushed with butter and grilled


Directions:

Sprinkle diced cucumber with salt and place in a strainer. Shake and allow to drain out excess water for at least 15 minutes before proceeding with recipe.

In a small mixing bowl, gently fold all ingredients together, except buns, until well blended. Chill salad until ready to serve.


New England Crab Chowder

New England Crab Chowder

New England Crab Chowder



Ingredients:

1 lb jumbo lump crabmeat

4 oz Olive oil

1/4 stick Salted butter

1 lb Smoked bacon, crisped and crumbled

1 Large onion, chopped

4 Medium-to-large mushrooms, chopped

1/3 each red, orange, yellow peppers, diced

8 Baby carrots, diced

1 cup water

48 oz can Seafood broth

2 Large potatoes

1/2 quart Milk

3 oz Half and Half

3 Tbsp Dry Sherry

2 Tbsp Old Bay Seasoning

1 Tbsp Parsley

1 Tbsp Thyme

1/4 cup Corn Starch



Directions:

Heat oil and butter. Melt together in a  large kettle. Add half of the bacon and cook off for 15-20 minutes. Add onion, mushrooms, peppers and carrots. Cook over medium heat for 20 minutes. Stir every 4 minutes.

In a separate medium pot, bring water and broth to a boil. Add potatoes and cook for 12 minutes. Remove potatoes from medium pot and reserve liquids. Add cooked potatoes to the large kettle, with the bacon/onion mixture.

To the large kettle, add milk, half and half, crab meat, corn starch and reserved cooking broth. Add sherry, Old Bay, parsley, thyme and corn starch to kettle. Simmer for 1 hour, stirring frequently.

Maryland Shrimp Stroganoff

Maryland Shrimp Stroganoff

Maryland Shrimp Stroganoff


Ingredients:

2 tablespoons butter

2 tablespoons finely chopped onion

8 ounces fresh shrimp, peeled, de-veined

1 (10-ounce) can cream of shrimp soup

1 cup milk

1 cup sour cream

Salt and pepper to taste

8 ounces egg fettuccini, cooked


Directions:

Melt the butter in a skillet. Add the onion and saute until the onion is tender. Add shrimp and Cook until they turn pink. Blend in soup and milk. Cook until heated through; do not boil. Stir in sour cream and season with salt and pepper. Serve over fettuccini. Yield: 4-6 servings.

Hot Cheese & Olive Dip

Hot Cheese & Olive Dip

Hot Cheese & Olive Dip


Ingredients:

4 ounces grated Cheddar cheese

4 ounces grated mozzarella cheese

1 bunch green onions, chopped

1 cup chopped green olives

1 cup chopped ripe olives

1 cup Hellmann's Mayonnaise


Directions:

Mix all in glass pie plate. Bake 20 minutes at 350?. Serve with tortilla chips.

Stuffed Red Peppers

Stuffed Red Peppers

Stuffed Red Peppers


Ingredients:

6 medium red peppers, remove tops and seeds

1 pound lean ground beef

1/2 cup rice, uncooked

2/3 cup water

1/2 cup chopped onion

1/2 teaspoon salt, optional

1 (6-ounce) can tomato sauce

About 20 mini carrots, washed

1 cup ketchup

1/2 cup water


Directions:

Wash red peppers; pat dry and salt cavity. Combine meat, rice, 2/3 cup water, onion, salt and tomato sauce in medium bowl; mix well. Stuff peppers about 3/4 full. Place carrots in bottom of slow cooker. Arrange peppers on top of carrots. Mix ketchup and 1/2 cup water; pour over peppers. Cover and cook on low 6 to 8 hours. Serve on a bed of rice with tomato sauce from slow cooker.

Serves 6.

Cantaloupe Salsa

Cantaloupe Salsa

Cantaloupe Salsa


Ingredients:

1 cup cantaloupe, cut into small pieces

3 tablespoons chopped green onion

1 red bell pepper, chopped

3 sprigs cilantro, chopped

1 tablespoon lime juice

Pinch of salt

Pinch of hot pepper flakes


Directions:

In large bowl, mix ingredients together and chill. Serves 4.

Maryland Applesauce Cake

Maryland Applesauce Cake

Maryland Applesauce Cake


Ingredients:

2 cups all-purpose flour

1/2 teaspoon allspice

1/2 teaspoon freshly grated nutmeg

1 teaspoon cinnamon

1/2 teaspoon ginger

1 1/2 cups sugar

3/4 cup shortening

3/4 cup water

1/2 cup chopped nuts

1 teaspoon baking soda

1 teaspoon baking powder

2 cups applesauce

Powdered sugar


Directions:

Sift flour, allspice, nutmeg, cinnamon and ginger. Set aside. Bring sugar, shortening, water and nuts to a boil; remove from heat. Add baking soda, baking powder, flour mixture and applesauce. Pour into a prepared 9x13-inch glass baking pan and bake at 350 degrees for 35 to 40 minutes. Cool and top Applesauce Cake with powdered sugar.

Chesapeake Bay Crab Cheese Ball

Chesapeake Bay Crab Cheese Ball

Chesapeake Bay Crab Cheese Ball


Ingredients:

1-8 ounce jar Cheez Whiz

1-8 ounce cream cheese, softened

2 teaspoons Worcestershire sauce

dash of Tabasco sauce

2 teaspoons Old Bay seasoning

1 small onion, finely minced

1 stalk celery, diced

1 strip green pepper, diced

2 tablespoons butter, softened

1/2 teaspoon salt

1 teaspoon horseradish

1/2 lemon, squeezed

1 pound backfin crab meat

chopped pecans

Directions:

Mix together thoroughly Cheez Whiz and cream cheese. Blend in butter, Worcestershire sauce, Tabasco sauce and Old Bay. Add onion, celery, green pepper, horseradish, salt and juice of 1/2 lemon. Gently fold in crab meat. Press mixture into shape of a ball and roll in chopped pecans. Refrigerate. Serve with crackers.

Easy Peach Cobbler

Easy Peach Cobbler

Easy Peach Cobbler


Ingredients:

1 cup self-rising flour

1 cup sugar

1 cup milk

1 stick (1/2 cup) butter

2 cups sliced fresh peaches

Directions:

Preheat oven to 350. Mix together flour, sugar and milk. Melt butter in microwave oven and pour into  baking pan.

While butter is still hot, add batter and top with fresh peaches. Bake peach cobbler 25 to 30 minutes until golden brown.

Chocolate Chocolate Cheesecake

Chocolate Chocolate Cheesecake

Chocolate Chocolate Cheesecake


Ingredients:

1 1/2 cups (about 18) finely crushed Oreos

3 tablespoons margarine, melted

3 (8-ounce) packages cream cheese, softened

1 (14-ounce) can sweetened condensed milk

3 (1-ounce) squares semi-sweet chocolate

2 tablespoons instant coffee dissolved

3 eggs

2 tablespoons vanilla extract

1 cup mini chocolate chips, divided

Whipped cream


Directions:

Preheat oven to 300 degrees. Combine cookie crumbs and margarine and press into bottom of a 9-inch springform pan. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.

Soften chocolate squares in microwave; dissolve instant coffee in 1 tablespoon warm water. Add softened chocolate, coffee, eggs, and vanilla to cream cheese mixture; mix well. Stir in 3/4 cup chocolate chips. Pour mixture into pan.

Bake 1 hour or until center is set. Cool and chill in refrigerator. Garnish with whipped topping and remaining 1/4 cup chocolate chips.

Cheesecake serves 6 to 8.

Dry Glazed Pork Tenderloin

Dry Glazed Pork Tenderloin

Dry Glazed Pork Tenderloin



Ingredients:

2/3 light brown sugar, packed

3 clove garlic, minced

1 tbsp finely grated orange zest

3 tbsp paprika

1 tbsp sesame seeds

1 tbsp ground ginger

1 tbsp ground coriander

2 tsp fine salt

2 tsp ground black pepper

1 tsp cream of tartar

3 1 lb. pork tenderloins

Directions:

For dry glaze, stir brown sugar, garlic and orange zest to blend. In a separate bowl, stir remaining ingredients, then add to brown sugar mixture. Set aside until ready to use.

Clean pork tenderloin of any connective tissue. Preheat grill to medium and clean well. Rub tenderloins completely with dry glaze and immediately place on grill. Grill, uncovered, for about 8 minutes on each side until an internal temperature of 165?F is reached, rotating tenderloins 90? on each side. Let pork sit for a moment before slicing and serving.

Italian Stuffed Peppers

Italian Stuffed Peppers

Italian Stuffed Peppers



Ingredients:

4 green bell peppers

2/3 cup cooked rice

1?4 cup olive oil, plus additional tablespoon

1 pound ground beef

2 tablespoons minced onion

1 tablespoon minced parsley

1 teaspoon salt, divided

3?4 teaspoon pepper, divided

1 1/2 cups canned tomatoes, drained

1?4 cup water

1?/ cup minced celery

Mozzarella cheese


Directions:

Cut top from each pepper. Remove white fiber and seeds; rinse cavities. Drop into boiling salted water to cover and simmer 5 minutes.

Remove peppers from water; invert and set aside to drain. Cook rice. Heat 1/4 cup olive oil in skillet and add ground beef; brown and drain. Stir in onion, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Mix with cooked rice. Lightly fill peppers with rice and meat mixture, heaping slightly. Place into baking dish.
Pour around peppers a mixture of tomatoes, water, celery, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place a strip of mozzarella cheese on top of each Italian Stuffed Pepper.

Bake at 350 for 15 minutes.

Hawaiian Pulled Pork

Hawaiian Pulled Pork

Hawaiian Pulled Pork



Ingredients:

2 lbs pork butt or shoulder, cut into 2 inch chunks

1 onion, finely diced

1 cup ketchup

1/4 cup cider vinegar

1 cup packed brown sugar

1 cup tomato paste

2 tbsp paprika

1 tbsp red pepper flakes

2 tbsp Worcestershire sauce

1 can of pineapple rings or chunks in their own juice, not heavy syrup

2 tsp salt

2 tsp black pepper


Directions:

Place all the ingredients in a heavy dutch oven pot and combine well. Bring to a boil and cook for 7 minutes.
Cover with lid and lower heat to simmer. Cook for 3-4 hours.

Remove extra pineapple. Shred meat with a fork to soak up excess juices.Serve on a bun.

Ginger-Crusted Salmon

Ginger-Crusted Salmon

Ginger-Crusted Salmon 


Ingredients:

2 cups cubed cantaloupe cut into 1/3-inch pieces

1 cup cubed honeydew cut into 1/3-inch pieces

1/4 cup packed fresh cilantro leaves, finely chopped

2 tablespoons finely chopped fresh mint leaves

1 jalapeno Chile, stemmed, seeded, and finely chopped

2 tablespoons fresh lime juice

Salt & Pepper to taste

2 tablespoons grated peeled fresh ginger

2 teaspoons curry powder

4 pieces (6 ounces each) skinless salmon fillet

2 teaspoons vegetable oil


Directions:

In medium bowl, combine cantaloupe, honeydew, cilantro, mint, jalapeno, lime juice, and 1/4 teaspoon salt, stirring until well mixed; set aside.

In small bowl, stir together ginger, curry powder, 1/8 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Spread mixture evenly all over non-skin side of each fillet.

In 12-inch nonstick skillet, heat oil on medium 1 minute. Add salmon, ginger side down, and cook 10 minutes or until salmon just turns opaque in center, turning over once.

Bacon Cheeseburger Roll-ups

Bacon Cheeseburger Roll-ups

Bacon Cheeseburger Roll-ups


Ingredients:

1 pound ground beef

4 slices bacon, chopped

1/2 cup chopped onions

Salt, pepper, seasoned-salt, and onion salt to taste

1 packaged refrigerated pizza crust

2 cups shredded Cheddar cheese


Directions:

Preheat oven to 400 degrees. Brown ground beef, bacon and onions; drain very well. Unroll pizza dough and press into a rectangle about 1/4-inch thick. Spread meat evenly over crust; season to taste. Cover with shredded cheese. Roll, jelly-roll style, starting at the long side. Place seam-side down on a sprayed cookie sheet. Bake 20 to 25 minutes or until golden brown. Cut into slices approximately 1-inch wide.

Shrimp Scampi Kabobs

Shrimp Scampi Kabobs

Shrimp Scampi Kabobs


Ingredients:

26 peeled shrimp

3/4 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon thyme leaves

1/4 cup butter or margarine

4 cloves garlic, minced

1 tablespoon parsley

12 whole fresh mushrooms

12 cherry tomatoes


Directions:

Toss shrimp with salt, oregano and thyme. Chill 30 minutes. Preheat oven to 375 degrees. Melt butter; add garlic and parsley. Set aside.

Thread 3 shrimp on each of 8 skewers, spacing with a cherry tomato and a mushroom. Place in baking pan and brush each kabob with garlic butter being especially generous on the mushrooms.

Bake 12 to 15 minutes being careful not to overcook. Serve on rice pilaf with salad.

Serves 4.

Poppy Seed Chicken Casserole

Poppy Seed Chicken Casserole

Poppy Seed Chicken Casserole


Ingredients:

4 chicken breasts, cooked

1 (10 3/4-ounce) can cream of chicken soup

1 (8-ounce) carton sour cream

2 cups crushed Ritz Crackers

2 tablespoons poppy seeds

1 stick margarine, melted


Directions:

Dice or shred chicken. In a separate bowl, mix soup and sour cream; add chicken. Spread in 2-quart casserole dish. Combine crackers and poppy seeds with melted margarine, and sprinkle over chicken mixture. Bake at 325 degrees for 25 minutes or until bubbly.

Scalloped Tomatoes

Scalloped Tomatoes

Scalloped Tomatoes


Ingredients:

1 medium sweet onion, peeled and sliced

Salt and pepper

1 stick butter, divided

1 cup milk

1/4 cup plain flour

3 ripe tomatoes, sliced

1 1/2 cups breadcrumbs


Directions:

Add sliced onions to a skillet; salt and pepper to taste. Add 1/2 stick butter and cook over medium-low heat until onions are soft (not brown). Layer onions in a glass baking dish. Melt remaining 1/2 stick butter in small saucepan over medium heat. Add milk and heat. Whip in flour and heat until thick; remove from heat. Whisk in 1/3 cup water (omit if sauce is not thick) and 1 teaspoon salt, set aside. Layer tomato slices over onion and cover with white sauce. Top with breadcrumbs and bake at 350 for 40 minutes.

Creamy Cucumber Dip

Creamy Cucumber Dip

Creamy Cucumber Dip



Ingredients:

1 large unpeeled cucumber, sliced

1 (8-ounce) package cream cheese

2 tablespoons lemon juice

2 tablespoons green onions, finely chopped

Salt and pepper to taste


Directions:

Into a strainer, coarsely grate cucumber, reserving juice.  In medium bowl, mix cream cheese and lemon juice.  Stir in onions and cucumber.  Season with salt and pepper.  Thin with reserved cucumber juice, if needed.  Spoon into serving dish and garnish with cucumber slices.  Chill.  Serve Cucumber Dip with chips and/or fresh vegetables.

Serves 10 to 12.

Avocado Cheese Dip

Avocado Cheese Dip

Avocado Cheese Dip


Ingredients:

2 large avocados, peeled and seeds removed

1 (8-ounce) packages cream cheese

1 (4-ounce) can whole green chiles

1 teaspoon garlic

2 teaspoons lemon juice


Directions:

Place all ingredients in blender and mix well. Pour into serving dish. Serve with vegetables, tortilla chipps or crackers. Serves 10 to 12.

Almond Joy Pie

Almond Joy Pie

Almond Joy Pie


Ingredients:

1/2 cup sugar

1/3 cup cornstarch

1/4 cup unsweetened cocoa

1/4 teaspoon salt

1 1/2 cups milk

16 miniature Almond Joy candy bars, chopped with food processor

1 teaspoon vanilla

1 baked pie shell

1Coconut, shredded


Directions:

Combine sugar, cornstarch, cocoa, and salt in a saucepan. Stir in milk and bring to a boil over medium heat. Stir constantly until thick (pudding will thicken very quickly); remove from heat. Add candy bars, 1/2 cup shredded coconut and vanilla and stir until chocolate is melted. Pour into pie shell. Cover with plastic wrap pressing the plastic onto the pudding to prevent skimming. Refrigerate 2 to 4 hours or until ready to serve with 1/2 cup shredded coconut on top.

Serves 6 to 8.

Sweet Potato Pie

Sweet Potato Pie

Sweet Potato Pie


Ingredients:

1 cup cooked mashed sweet potatoes

1 cup canned milk

3 teaspoons flour or cornstarch

1 teaspoon vanilla

2 cups sugar

1 stick butter or margarine (softened)

3 eggs

Dash salt

2 pie crusts

Directions:

Mix together all ingredients with an electric mixer. Pour into the 2 pie shells. Place on a baking sheet and place in a preheated 350 degrees oven, bake sweet potato pie until firm (about 45 minutes or so). Yum!

Maryland Sweet and Spicy Coleslaw

Maryland Sweet and Spicy Coleslaw

Maryland Sweet and Spicy Coleslaw


Ingredients:

1 pound cabbage, shredded

1 carrot, shredded

1 cup mayonnaise

1/2 cup Dijon mustard

2 tablespoons apple cider vinegar

2 tablespoons sugar

2 teaspoons Old Bay Seasoning

1 tablespoon celery salt

Salt and black pepper to taste


Directions:

Combine all ingredients for Sweet & Spicy Coleslaw in a large bowl. Mix well, cover and chill before serving Sweet & Spicy Coleslaw.

Homestyle Peach Pie

Homestyle  Peach Pie

Homestyle  Peach Pie


Ingredients:

2 ready-to-bake pie crusts

2 cups chopped peaches

1 cup sugar 2 tablespoons water

1 cup all-purpose flour

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

1 teaspoon ground ginger

2 tablespoons butter, cut into 1-inch pieces

Directions:

Preheat oven to 425?. Fit 1 pie crust to a prepared pie plate. Bake 5 minutes. Remove from oven; allow to cool while cooking filling. (When bottom crust is cooked, lower oven temperature to 350.) In a saucepan, combine Georgia peaches, sugar, water, flour, cinnamon, nutmeg, allspice, and ginger; simmer 10 minutes or until thickened. Pour into prepared crust to about 3/4 full. Dot with butter pieces. Top with remaining pie crust and crimp edges to close. Bake Georgia Peach Pie at 350? for 30 to 40 minutes.

Cool Cucumber Salad

Cool Cucumber Salad

Cool Cucumber Salad


Ingredients:

1 cup white vinegar

1 cup water

1/4 cup sugar

2 cucumbers, thinly sliced

1 small Vidalia onion, thinly sliced

1 tablespoon chopped tarragon

1 teaspoon salt


Directions

Combine vinegar, water and sugar in pan and bring to boil over medium-high heat. Pour over cucumbers and onions. Add tarragon and salt, and gently toss. Refrigerate for several hours before serving.

Greek Tortellini Salad

Greek Tortellini Salad

Greek Tortellini Salad



Ingredients:

1 (20 ounce) package refrigerated cheese tortellini

1 1/2 cups grape tomatoes, cut in half

1 large cucumber, chopped

1 cup kalamata olives, pit removed and chopped

1/2 red onion, chopped

3/4 cup crumbled feta cheese

Dressing:

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 clove garlic, minced

1/2 teaspoon dried oregano

Salt and pepper, to taste


Directions:

Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.

In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

Chesapeake Bay Crab Masala

Chesapeake Bay Crab Masala


Chesapeake Bay Crab Masala


Ingredients:

6 crab claws

2 large onions

1 pod garlic

2'' piece of garlic

1 tsp roasted jeera powder

1 tsp chilly powder

1/2 tsp turmeric

1 tsp coriander pdr

1 tsp garam masala

salt to taste

oil for deep frying + 3 tbs oil + 1 tsp oil


Directions:

Deep fry the crab claws and keep aside. Heat 3 tbs oil in a wok. Add onion, garlic and ginger and fry till crispy Add dry spices and salt and turn off the stove. Grind the spice mix into a very fine paste using a tbs
of water. Heat 1 tsp oil in a pan and add the ground masala and fry till the oil separates.

Add the fried crab claws and stir it well so that the masala coats the crab well.Garnish with chopped coriander leaves. Serve hot with roti or any Indian breads.

Maryland Shrimp and Sausage Gumbo

Maryland Shrimp and Sausage Gumbo

Maryland Shrimp and Sausage Gumbo



Ingredients:

1 pound Sweet  Italian sausage

3 tablespoons vegetable oil

1/4 cup all-purpose flour

1 medium green pepper, chopped

1 medium onion, chopped

2 cloves garlic , finely chopped

2 medium stalks celery, chopped

1 can chicken broth

1 can stewed tomatoes

1 cup water

1 package (10 ounces) frozen sliced okra, thawed

1 bay leaf

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

Salt

1 1/2 cups regular long-grain white rice

1 1/2 pounds shelled and deveined shrimp


Directions:

Heat 6-quart Dutch oven on medium-high until hot. Add sausage links and cook 8 minutes or until well browned, turning frequently. Transfer sausages to plate to cool slightly, about 10 minutes. When cool, cut sausages into 1/2-inch-thick diagonal slices.

While sausages cool, discard all but 1 tablespoon drippings from Dutch oven. Add oil to Dutch oven and
heat on medium. (If your sausages are very lean and you do not get 1 tablespoon drippings, add enough additional oil to drippings to equal 1/4 cup fat total.) Gradually stir flour into drippings until blended, and cook 4 to 5 minutes or until flour mixture (roux) is deep brown, stirring constantly. Add green pepper, onion, celery, and garlic, and cook 5 to 6 minutes or until all vegetables are tender, stirring occasionally.

Return sausages to Dutch oven; stir in broth, tomatoes, water, okra, bay leaf, oregano, thyme, and 1/4 teaspoon salt; heat to boiling on high. Reduce heat to low; cover and simmer 30 minutes to blend flavors.

Meanwhile, prepare rice as label directs. In medium bowl, toss shrimp with 1/4 teaspoon salt.Add shrimp to Dutch oven; cook 2 to 3 minutes or until opaque throughout.

Makes about 10 cups.

Creamy Cucumber Dill Sauce

Creamy Cucumber Dill Sauce

Creamy Cucumber Dill Sauce


Ingredients:

1/4 cup low fat sour cream

2 tbsp mayonnaise

Juice and zest from 1/2 a lemon

3 tbsp cucumber, peeled, seeded, and diced very finely

1/2 small green onion, sliced

1 tbsp fresh dill, chopped

1 clove of garlic, minced

Sea salt and freshly cracked pepper, to taste


Directions:

Combine together in a bowl the mayonnaise, sour cream, cucumber, fresh dill, green onion, lemon juice, minced garlic, and sea salt and freshly cracked pepper, to taste. Mix until well combined. Place into the
refrigerator until ready to use.

Cheesy Zucchini Cornbread

Cheesy Zucchini Cornbread

Cheesy Zucchini Cornbread



Ingredients:

1/2 cup unsalted butter

1 large zucchini

1 cup all-purpose flour

1/2 cup whole wheat flour

1 + 1/4 cup medium-grind cornmeal

1 teaspoon baking powder

3/4 teaspoon coarse salt

1/2 teaspoon baking soda

2 large eggs, lightly beaten

1/2 cup buttermilk

1 cup extra sharp cheddar cheese, shredded


Directions:

Preheat oven to 350° F. Butter a standard loaf pan or a 9" round or square baking pan.

Melt the butter and allow to cool.Meanwhile trim off the zucchini ends and thinly slice 6
or 7 rounds off the end for garnish. Coarsely grate the rest.

Into a large bowl sift both flours, cornmeal, baking powder, salt, and baking soda together.

Whisk the eggs and buttermilk into the cooled butter then stir in the zucchini then the cheese.

Add the zucchini mixture to the flour mixture and stir until just combined - the batter will be thick.

Transfer to the prepared pan and smooth out the top. Arrange the zucchini slices over top.

Bake until golden and a tester inserted into center comes out clean, 55-65 minutes.

Chesapeake Bay Crab Crostini with Artichoke Pesto

Chesapeake Bay Crab Crostini with Artichoke Pesto

Chesapeake Bay Crab Crostini with Artichoke Pesto



Ingredients:

4 Crab Cakes - pre made and halved

8 slices French bread, 1” thick

2 Tbsp. olive oil

Artichoke Pesto:

1 c. canned artichoke hearts, chopped

1/3 c. shredded mozzarella cheese

2 Tbsp. prepared basil pesto

1 Tbsp. sundried tomatoes, packed in oil, minced


Directions:

Preheat oven to 375F.

In small bowl, mix artichoke hearts, cheese, pesto, and tomatoes.

Spread about 1 Tbsp. of artichoke pesto on each slice of bread.

Top with a crab cake  and brushed with olive oil.

Bake approximately 12 minutes or until center reaches 165F., bread is toasted and filling is hot.

Lemon Roasted Garlic Aioli

Lemon Roasted Garlic Aioli

Lemon Roasted Garlic Aioli


Ingredients:

1 c. mayonnaise

3 Tbsp. roasted garlic

2 Tbsp. olive oil

1/4 c. fresh lemon juice

1 Tbsp. freshly grated lemon zest

2 Tbsp. freshly parsley, chopped

salt & pepper to taste

Directions:

Mix together and chill

Chesapeake Bay Crab & Country Ham

Chesapeake Bay Crab & Country Ham

Chesapeake Bay Crab & Country Ham



Ingredients:

6 to 8 very thin slices of country ham

1 pound backfin crabmeat

salt and pepper

1 tsp Old Bay Seasoning

1/2 teaspoon dry mustard

1/2 teaspoon thyme

1 or 2 lemons

1 cup melted butter


Directions:

Grease with butter a shallow, oven-proof dish (an oval shape is best). Line dish with cold, cooked slices of country ham, making sure both bottom and sides are covered.

Mix crab meat in a bowl with spices - salt and pepper to taste, Old Bay, dry mustard, and thyme. Spread crab meat over ham slices, being careful not to break up the lumps.

Sprinkle all over with juice squeezed from lemons and then pour melted butter over all. Place under broiler until crab is slightly brown and bubbly and ham is warmed through. Serve immediately.

Serves 6 to 8.

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