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                                                                  No Perfect Matches exist, the closest matches I found are:

                                                                  In place of bread crumbs—which, like all leavened products, are forbidden at Passover—Russ Pillar coats the mild fish with well-seasoned matzo meal.

                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 cup matzo meal
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No eight 6 oz rainbow trout fillets
                                                                  • Yes No 6 tbsp vegetable oil
                                                                  • In a bowl, beat the egg and water with a pinch of salt. In a shallow baking dish, toss the matzo meal with the pepper, garlic powder and 1 1/2 teaspoons of salt.
                                                                  • Dip the trout fillets in the beaten egg, then dredge in the matzo meal mixture; transfer to a baking sheet.
                                                                  • Heat 3 tablespoons of oil in each of 2 large nonstick skillets. Add 4 fillets, skin side up, to each skillet and cook over moderately high heat until browned at the edges, 5 minutes. Turn and cook until the skin is crisp and the fish is just opaque throughout, about 3 minutes. Transfer to a platter and sprinkle with salt. Serve with the Oregano Oil.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
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                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  These easily made breakfast or brunch pancakes also taste great with charoset and maple syrup. Whole-wheat matzo meal makes them even more nutritious. The recipe is easily doubled. As a variation, omit the sugar and vanilla from the batter and you can serve these with smoked salmon and sour cream for a light lunch. Recipe makes 12 3-inch pancakes and serves 3 to 4 people.

                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 4 tbsp vegetable oil
                                                                  • Yes No 7 tbsp matzo meal
                                                                  • Preheat oven to 200°F with rack in middle.
                                                                  • Whisk together eggs with sugar, salt, lemon zest, vanilla, and 2 tablspoons oil in a medium bowl until well blended, then whisk in matzo meal. Let mixture stand 5 minutes.
                                                                  • Heat 1 tablespoon oil in a large 12-inch skillet over medium heat until it shimmers. Using 3 tablespoons of batter per pancake, drop batter into hot oil and cook 6 pancakes until browned on bottoms, 2 to 3 minutes. Turn and cook until browned and puffed, 2 to 3 minutes. Transfer to an ovenproof platter lined with paper towels and keep warm oven while making more pancakes with remaining oil and batter.
                                                                  • Accompaniments: sour cream and cherry preserves or your favorite jam
                                                                  Yields: 3
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These light pancakes are a great brunch entrée.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup milk cottage cheese
                                                                  • Yes No 4 large egg
                                                                  • Yes No 5 tbsp orange juice
                                                                  • Yes No 1 tbsp finely grated orange peel
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup unsalted matzo meal
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 tbsp honey
                                                                  • Preheat oven to 300°F. Stir cottage cheese, egg yolks, and next 3 ingredients in large bowl. Mix in matzo meal and raisins (batter will be thick). Using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually add sugar, beating until firm peaks form. Stir 1/3 of whites into batter. Fold in remaining whites in 2 additions.
                                                                  • Melt 1 tablespoon butter in large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into skillet. Cook pancakes until brown on bottom, 1 to 2 minutes. Turn over (pancakes will be soft). Cook until brown on bottom, 1 to 2 minutes longer. Transfer to nonstick baking sheet. Repeat with remaining butter and batter. Bake pancakes in oven until slightly firm to touch, about 5 minutes.
                                                                  • Blend sour cream and honey in small bowl; serve with pancakes.
                                                                  Yields: 16
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 6 tbsp kosher
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup unsalted matzo meal
                                                                  • Yes No 3 tbsp potato starch
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 medium granny smith apple
                                                                  • Yes No cinnamon and sugar
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • In a medium mixing bowl, whisk together the eggs and oil. Add the sugar, matzo, potato starch, and salt and mix until blended. Stir in the apples.
                                                                  • Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. Bake until the tops spring back when pressed, about 15 to 18 minutes.
                                                                  • Cool on a rack and remove from the tin when they are at room temperature.
                                                                  Yields: 9cakes
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake

                                                                  This is a Brazilian dessert and my grandmother’s recipe. This dessert forms two layers leaving a light and creamy top layer and a sweet and dense bottom. My cousin Gina loves this cake. I made it over the weekend and we couldn’t even wait for it to cool.

                                                                  Ingredients
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 1/2 coarse cup yellow cornmeal
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 tbsp all purpose flour
                                                                  • Yes No 2 1/2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Preheat oven to 350° F.Grease a 13”x9”x2” baking pan with butter. Use sugar to coat buttered pan.
                                                                  • Add milk,eggs, corn meal, sugar, flour, and butter to blender. Mix all ingredients until blended well (about 1 minute). Then add baking powder and grated Parmesan cheese and blend on lowest setting or pulse for a few seconds.
                                                                  • Pour mixture into baking pan and bake at 350° F for 50 minutes or until golden brown. Remove from oven and let cool for 30 minutes before serving.
                                                                  Cuisine:YesNobrazilian
                                                                  Yields: 22servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
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                                                                    Minute
                                                                  Meal-in-One
                                                                   1 h 5 m

                                                                  Ground beef is layered with sliced potatoes and frozen veggies and flavored with onion soup, Worcestershire and mustard. Topped with cheddar cheese. This has been a family favorite forever.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb lean ground beef
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 10.5 oz condensed french onion soup
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 2 tsp prepared yellow mustard
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 3 cup potato
                                                                  • Yes No 2 10 oz frozen mixed vegetables
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Preheat the oven to 375 degrees F (190 degrees C).
                                                                  • Cook ground beef in a skillet over medium-high heat until evenly browned. Drain excess grease. Season with garlic, salt and pepper. Stir in the onion soup, Worcestershire sauce and mustard, and bring to a boil. Mix together the cold water and flour, and stir into the sauce. Simmer over low heat for a few minutes, then set aside.
                                                                  • Meanwhile, place potatoes in a saucepan and add enough water to cover. Bring to a boil, and cook for 3 minutes, not until tender. Drain.
                                                                  • Spread half of the beef mixture in the bottom of a 9x13 inch baking dish. Arrange half of the potatoes over the beef. Cover with a layer of mixed vegetables. Repeat layers.
                                                                  • Cover the dish, and bake for 50 minutes in the preheated oven. Uncover, and sprinkle shredded cheese over the top. Bake for an additional 10 minutes to melt cheese.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 1 lb hamburger patties
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/2 lb cheese
                                                                  • Yes No hot chilies mix
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup cornmeal
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 tsp soda and salt
                                                                  • Yes No 1 cream style corn mix
                                                                  • Mix together hamburger and onion and cook until brown. Add cheese and chilies. Mix well. Mix milk, cornmeal, eggs, soda, salt, and corn. Layer cornmeal mixture with hamburger mixture. Bake in 400 to 425 degree oven until done.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 1 tsp vinegar
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 stick butter
                                                                  • Yes No 1 tbsp meal
                                                                  • Mix all ingredients together until well blended. Pour into unbaked pie shell. Cook 450 degrees for 10 minutes. Turn oven back to 350 degrees. Cook about 25 minutes. Cool before cutting.
                                                                    Steps:
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                                                                  • Yes No
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                                                                  Crab Cakes
                                                                   40 m
                                                                  Ingredients
                                                                  • Yes No 3/4 cup plain bread crumb
                                                                  • Yes No 1/4 cup packed parsley
                                                                  • Yes No 1/4 cup reduced fat mayonnaise
                                                                  • Yes No 1 egg white
                                                                  • Yes No 2 tbsp ground flax
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 12 oz crabmeat
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 lemon
                                                                  • Preheat the oven to 400ºF. Spread 1/2 cup of the breadcrumbs out onto a sheet of wax paper. Set aside. Place the remaining breadcrumbs, the parsley, mayonnaise, egg white, flax, and black pepper in a large bowl. Mix well with a rubber spatula. Add the crab and fold it into the wet breadcrumb mixture until just combined. Form the crab mixture into four patties and press them into the breadcrumbs on the wax paper. Place on a plate and cover. Refrigerate at least 30 minutes before continuing.
                                                                  • Heat a large oven-safe skillet over high heat. Add the olive oil. Carefully transfer the crab cakes to the skillet and reduced the heat to medium. Cook about 2 minutes without moving until the edges of the cakes start to brow. Turn once and immediately slide into the oven. Bake 5 to 6 minutes until the cakes are brown and crisp on both sides. Using a metal spatula, transfer them to a plate along with the lemon wedges and serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Crab Cakes
                                                                   1 h 20 m
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No dash hot sauce
                                                                  • Yes No 1/2 tsp crab boil seasoning
                                                                  • Yes No 1/2 cup diced red bell pepper
                                                                  • Yes No 1 scallion green tops
                                                                  • Yes No 1 lump lb crab
                                                                  • Yes No 3/4 cup dry bread crumb
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No smarter tartar sauce, recipe follows
                                                                  • Yes No 6 tbsp non-fat yogurt
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1/4 cup diced sour pickle
                                                                  • Yes No 1 tbsp chopped caper
                                                                  • Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
                                                                  • In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish.
                                                                  • Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
                                                                  • Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
                                                                  • Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the rest of the ingredients and stir to combine.
                                                                  • Yield: 3/4 cup
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4(2 crab cake) servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  • Yes No
                                                                    mounds

                                                                  Serve these flavorful crab cakes with remoulade or tartar sauce.

                                                                  Ingredients
                                                                  • Yes No 8 lump oz crabmeat
                                                                  • Yes No 1/4 cup diced celery
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 1/2 dash garlic powder
                                                                  • Yes No 1 tbsp diced red bell pepper
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 cup fresh bread crumbs
                                                                  • Yes No 1 1/2 tsp creole seasoning blend
                                                                  • Yes No 4 tbsp butter
                                                                  • Rinse and pick over crab meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible. Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, red pepper, and garlic until tender. Whisk egg in bowl; add mayonnaise, Worcestershire sauce, and Creole seasoning. Combine with sauteed vegetables and soft bread crumbs, mixing well. Add the crab meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm. Heat remaining 4 tablespoons butter in large skillet over medium-low heat. Gently place crab cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until cooked through. Serve with a remoulade sauce or tartar sauce. Serves 4. Related Recipes Seafood Casserole Seafood Crepes Seafood au Gratin Seafood Creole Seafood Salad Recipe Shrimp with Peas and Rice Seafood Newburg Recipe Shrimp Curry with Rice Seafood Gumbo Seafood Linguine Cajun Shrimp Recipe Shrimp Raymond with Pasta Shrimp Jambalaya Seafood Dip Crab Imperial Crabmeat Casserole Crab Newburg Crab Salad Seafood Casserole with Pecans Shrimp Recipes Index Shrimp Salad Recipes Shrimp Recipes Index Seafood Recipes Index Salad Recipes Fish Recipes Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
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                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    slow cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    paper

                                                                  Crab cakes with green onions and seasonings, from Coweyes Brown.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb crab
                                                                  • Yes No 2 tbsp reduced fat mayonnaise
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No several drops hot sauce
                                                                  • Yes No 4 scallion
                                                                  • Yes No 2 tbsp mustard powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 egg white
                                                                  • Yes No 1 cup cracker crumbs
                                                                  • Yes No olive oil cooking spray
                                                                  • Drain crab meat and flake with a fork, picking out any shell or cartilage. Put crabmeat in a bowl. Add the mayonnaise, Worcestershire sauce, hot pepper, green onions, dry mustard, pepper and salt. Blend in the egg whites. Shape into 4 cakes about 4 inches across. Place cracker crumbs on a plate and season with salt and pepper. Roll crab cakes in crumbs, making sure both sides are coated. Heat a nonstick skillet on medium heat. Spray with olive oil spray. Add crab cakes and cook 5 minutes. Turn and cook 5 more minutes. Shared by Coweyes Brown More Crab Recipes Crab Cakes II Crab Newburg Crab Muffins Crab Dip Crab Soup Recipe Crab Casserole with Dressing Mix Stuffed Flounder with Crabmeat Crab Quiche Crab-Stuffed Eggplant Seafood Gumbo Crabmeat Saute with Herbs Seafood Casserole Crab Soup Chicken Breasts with Crab Dressing Crab-Stuffed Jalapenos Crab Recipes Lobster Recipes Shrimp Recipes Fish Recipes Index Seafood Recipes Index Fish Recipes Index Main Dish Casseroles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    slow cook

                                                                  Scroll down to see more crab recipes.

                                                                  Ingredients
                                                                  • Yes No 2 egg white
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 2 tsp chopped parsley
                                                                  • Yes No 1 1/4 tsp creole/cajun seasoning
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1/2 cup fresh bread crumbs
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Combine egg whites, mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, and dry mustard. Gently stir in the bread crumbs and crabmeat. Shape mixture into 8 patties, about 2 1/2 inches in diameter. Place patties on a baking sheet lined with waxed paper or non-stick foil; cover and chill for 30 to 60 minutes. Spray a large nonstick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium-high heat. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned. Makes 4 servings. More Crab Recipes Crab Newburg Crab Muffins Crab Dip Crab Cakes Crab Soup Recipe Crab Casserole with Dressing Mix Stuffed Flounder with Crabmeat Crab Quiche Crab-Stuffed Eggplant Seafood Gumbo Crabmeat Saute with Herbs Seafood Casserole She-Crab Soup Chicken Breasts with Crab Dressing Crab-Stuffed Jalapenos Crab Recipes Lobster Recipes Shrimp Recipes Fish Recipes Index Seafood Recipes Index Fish Recipes Index Main Dish Casseroles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  Crab Cakes
                                                                   55 m
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 cup yellow onion
                                                                  • Yes No 1/2 cup celery
                                                                  • Yes No 1/4 cup red bell pepper
                                                                  • Yes No 1/4 cup yellow bell pepper
                                                                  • Yes No 1 tbsp garlic
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1/4 cup scallion
                                                                  • Yes No 1/4 cup parmigiano-reggiano cheese
                                                                  • Yes No 2 tbsp parsley
                                                                  • Yes No 3 tbsp creole mustard
                                                                  • Yes No 4 tbsp lemon juice
                                                                  • Yes No 2 egg
                                                                  • Yes No 3 cup vegetable oil
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/4 cup al all purpose flour
                                                                  • Yes No 3 tsp creole seasoning, in all, recipe follows
                                                                  • Yes No 1 1/2 cup fine dry bread crumb
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1/2 tbsp paprika
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 2 tbsp garlic powder
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1 tbsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • In a medium saute pan, over medium heat the olive oil. Add the onions, celery, and peppers. Season with salt and pepper. Saute for 5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from the heat and cool for 5 minutes. In a medium mixing bowl, combine the crab meat, green onions, grated cheese, parsley, Creole mustard, and juice of one lemon together. Mix to incorporate. Set the mixture aside.
                                                                  • In a food processor with a metal blade, process one egg and remainder of lemon juice for 1 minute. With the machine running, slowly add 1/2 cup vegetable oil. The mixture will be thick after all the oil is incorporated. Add the Worcestershire and hot sauce, process the mixture to incorporate. Season the mayonnaise with salt and pepper. Fold the Sauteed vegetables into the crab mixture. Fold in 1/2 cup of the mayonnaise and 3/4 cup of bread crumbs into the crab mixture. Mix well. In a shallow bowl, season the flour with 1 teaspoon of the Creole seasoning. In another bowl, whisk the remaining egg with the water. Finally in one bowl, combine the remaining bread crumbs and 1 teaspoon Creole seasoning together. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1 inch thick. Pour the oil into a saute pan and heat to 360 degrees F, about 2 minutes. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the cakes in the oil and fry for 4 minutes on each side. Remove the cakes from the oil and drain on a paperlined plate. Season the cakes with the remaining Creole seasoning.
                                                                  • Combine all ingredients thoroughly.
                                                                  • Yield: 2/3 cup
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10cakes
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Minute
                                                                  Crab Cakes
                                                                   38 m
                                                                  Ingredients
                                                                  • Yes No 1 lb crabmeat, picked free of shells
                                                                  • Yes No 1/3 cup crushed cracker
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1/2 cup diced bell pepper
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No dash cayenne pepper, ground
                                                                  • Yes No flour
                                                                  • Yes No 1/2 cup peanut oil
                                                                  • Yes No dipping sauce
                                                                  • In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
                                                                  • Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 5servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 18 minutes
                                                                  • Total Time: 38 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    ritz
                                                                    Brands:
                                                                  • Yes No
                                                                    Ritz
                                                                  Ingredients
                                                                  • Yes No 1/2 stick unsalted butter
                                                                  • Yes No 4 large egg
                                                                  • Yes No 6 tbsp sour cream
                                                                  • Yes No 1/4 cup minced parsley
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 2 lump lb crabmeat
                                                                  • Yes No 2 cup fine dry bread crumb
                                                                  • Yes No 1/3 cup cornmeal
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No tarragon tartar sauce
                                                                  • Yes No lemon
                                                                  • In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight.
                                                                  • In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12crab cakes, serving 6
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Crab Cakes
                                                                   40 m
                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 2 oz, 500 gram lb crabmeat
                                                                  • Yes No 3 tsp japanese wasabi
                                                                  • Yes No 2 tsp rice vinegar
                                                                  • Yes No 2 tsp japanese soy sauce
                                                                  • Yes No 4 100 gram oz brown rice flour
                                                                  • Yes No peanut
                                                                  • Yes No lime
                                                                  • Place the garlic and the spring onions into the bowl of a food processor and blend until finely chopped. Add the crabmeat, wasabi, rice vinegar, tamari or soy sauce and the rice flour to the bowl. Blend the mixture again until it has combined to form a rough paste.
                                                                  • In a large frying pan, add enough oil to fill the pan to a depth of 1/4-inch. Heat the oil until a bread cube sizzles and turns golden-brown when added (CAUTION: Hot oil can be dangerous. Do not leave unattended).
                                                                  • Roll teaspoonfuls of crab mixture into balls with your hands. Flatten the balls slightly and carefully place them into the hot oil. Fry the crab cakes until they turn golden-brown on both sides and are cooked through (only cook 8 to 10 crab cakes at a time so that they can be turned quickly and the oil temperature doesn't drop too much). Drain the crab cakes on kitchen paper.
                                                                  • To serve place the crab cakes on a clean plate and place the lime segments around the plate.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 40crab cakes
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Crab Cakes
                                                                   1 h 5 m
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3/4 cup red onion
                                                                  • Yes No 1 1/2 cup celery
                                                                  • Yes No 1/2 cup red bell pepper
                                                                  • Yes No 1/2 cup yellow bell pepper
                                                                  • Yes No 1/4 cup minced flat leaf parsley
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1 1/2 tsp crab boil seasoning
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 lump lb crabmeat
                                                                  • Yes No 1/2 cup plain dry bread crumb
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 2 extra large egg
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
                                                                  • Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 26mini crab cakes; 6 to 8 servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 15 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    old bay
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Old Bay
                                                                  Crab Cakes
                                                                   20 m

                                                                  The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want—not the bready hockey pucks that dot many menus around the country. Pair them with a simple salad or some fries for a Chesapeake-inspired two-person dinner done right.

                                                                  Ingredients
                                                                  • Yes No 2 slice firm white sandwich bread
                                                                  • Yes No 1/2 jumbo lump lb crabmeat
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No lemon
                                                                    Serve with:
                                                                  • Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
                                                                  • Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.
                                                                  • french fries and/or baby greens tossed with lemon vinaigrette.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2servings
                                                                  • Active Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  Crab Cakes
                                                                   1 h 15 m
                                                                  Ingredients
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tsp seafood seasoning
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/4 cup panko bread crumb
                                                                  • Yes No 1 tsp gingerroot juice
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3 tbsp grapeseed oil
                                                                  • Yes No 1 lump lb crab
                                                                  • Yes No all purpose flour
                                                                  • In a large bowl, thoroughly mix the egg, seafood seasoning, mayonnaise, breadcrumbs, ginger juice or powder, hot sauce, lemon juice, and oil. Add the crab and blend into the mixture, being careful not to break up the lumps of meat. Refrigerate for 30 minutes to 1 hour.
                                                                  • Portion the crab into 2-ounce cakes and lightly dust with flour. Heat a skillet over medium heat with the oil. Add the cakes and saute until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, 2 to 3 minutes. Repeat the process until all the cakes have been cooked.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 16cakes
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  • Yes No
                                                                    Tabasco

                                                                  These crab cakes are amazingly tender and moist because of the generous proportion of meat. The restaurant uses a combination of claw and backfin meat from Atlantic blue crabs.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp diced scallion
                                                                  • Yes No 1 tbsp diced red bell pepper
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 1/4 5 oz stick unsalted butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 2 tbsp diced basil
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 2 tsp sriracha hot chile sauce
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 8 slice firm whole wheat sandwich bread
                                                                  • Yes No 1/4 cup diced chives
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 jumbo lump lb crabmeat
                                                                  • Put oven rack in middle position and preheat oven to 425°F.
                                                                  • Cook scallion, bell pepper, and garlic in 2 tablespoons butter in a 1-quart heavy saucepan over moderate heat, stirring, 1 minute, then whisk in flour and cook roux, stirring constantly, 1 minute. Add cream and bring to a boil, whisking. Reduce heat and simmer, whisking, 2 minutes. (Mixture will be thick.) Remove from heat and whisk 1 minute, then whisk in yolk, basil, mustard, chile sauce, lemon juice, and salt and chill, uncovered, until cooled, about 15 minutes.
                                                                  • While sauce is cooling, line a tray with wax paper and butter a shallow baking pan. Pulse bread, chives, parsley, and pepper in a food processor until finely chopped and transfer mixture to a plate.
                                                                  • Stir crabmeat into sauce and form into 12 (3-inch) patties, arranging them on tray.
                                                                  • Gently coat each crab cake with crumb mixture and place in baking pan. Drizzle with remaining melted butter and bake until golden and hot, 8 to 10 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6main-course servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Crab Cakes
                                                                   60 m
                                                                  Ingredients
                                                                  • Yes No 2 onion
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp dried thyme
                                                                  • Yes No 1/4 cup bread crumb
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1 tsp creole seasoning blend
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No curry cream sauce, recipe follows
                                                                  • In a saute pan, add the onions and vegetable oil over medium-low heat. Cook the onions until lightly caramelized, about 10 minutes. Remove from the heat and cool slightly. In a large bowl, combine the caramelized onions, garlic, thyme, bread crumbs, crabmeat, Creole seasoning, parsley, egg yolks, and olive and mix to combine, being careful not to break up the crabmeat too much. Form a large, round cake. Preheat a saute pan over medium heat. Add 1 tablespoon of olive oil and heat. Place the cake in the pan and cook until golden brown on both sides, about 4 minutes per side. Remove from the pan and serve with Curry Cream Sauce.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1serving
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Inactive Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  Crab Cakes
                                                                   40 m
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp crab boil seasoning
                                                                  • Yes No dash hot sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No pinch black pepper
                                                                  • Yes No 1/2 cup diced red bell pepper
                                                                  • Yes No 1 scallion green tops
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 3/4 cup dry bread crumb
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 tbsp non-fat yogurt
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1/4 cup diced sour pickle
                                                                  • Yes No 1 tbsp chopped caper
                                                                  • Smarter Tartar Sauce, recipe follows
                                                                  • Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
                                                                  • In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, crab boil seasoning, and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs, salt and pepper. Put the remaining bread crumbs in a shallow dish.
                                                                  • Divide the crab mixture into 8 mounds. Shape each mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
                                                                  • Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to10 minutes longer.
                                                                  • Serve crab cakes with tartar sauce alongside.
                                                                  • Smarter Tarter Sauce:
                                                                  • Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the rest of the ingredients and stir to combine.
                                                                  • Yield: 3/4 cup (serving size is 2 tablespoons), 6 servings
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (8 crab cakes -- serving size is 2 crab cakes)
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  • Yes No
                                                                    mounds
                                                                  Crab Cakes
                                                                   2 h

                                                                  These golden, crisp cakes are intensely flavored and have the spicy kick of french dijion mustard (I prefer Maille; if it is not available, use the best brand you can find). They are mainly crabmeat, with no vegetable filler to detract from the fresh crab taste. The eggs make them puff up a bit, like little souffles. If you like, make smaller cakes to serve as an appetizer or hors d’oeuvre.

                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No ½ cup mayonnaise
                                                                  • Yes No 1 tbsp french dijon mustard
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No ¼ cup diced scallion
                                                                  • Yes No 2 tsp caper
                                                                  • Yes No 1 tbsp diced gherkin
                                                                  • Yes No 2 cup fresh bread crumbs
                                                                  • Yes No 1 tsp Old Bay Seasoning
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No vegetable oil
                                                                  • Yes No ratatouille
                                                                  • Yes No green and yellow squash ribbons
                                                                  • Yes No green salad
                                                                  • Yes No basil oil
                                                                  • Yes No chive oil
                                                                  • For breadcrumbs, tear 4 slices of bread, crusts removed, into 1-inch pieces. Pulse in the food processor until the crumbs are medium-fine.
                                                                  • In a mixing bowl, lightly beat the eggs, add the mayonnaise and mustard, and combine. Add the crabmeat and toss lightly. Add the parsley, scallions, capers, and cornichons and mix. Gently fold in 1½ cups of the breadcrumbs. Add the Old Bay Seasoning and the cayenne. Form into 2-inch cakes and coot lightly with the remaining ½ cup of breadcrumbs. Refrigerate 1 hour.
                                                                  • In a large skillet, heat the oil until shimmering over medium-high heat. (The oil should come one third of the way up the crab cakes.) Fry the cakes until golden brown and drain on paper towels. Serve hot.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 82-inch crab cakes
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  Crab Cakes
                                                                   40 m
                                                                  Ingredients
                                                                  • Yes No 3 lump lb crabmeat
                                                                  • Yes No 1/2 cup low-fat sour cream
                                                                  • Yes No 3 tbsp oat
                                                                  • Yes No 3 tbsp seasoned dry bread crumb
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 1/2 tsp crab boil seasoning
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No above are to make enough crab cakes
                                                                  • Preheat oven to 400 degrees F.
                                                                  • In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.
                                                                  • Take 1/3 of the mixture and shape into 4 crabcakes, each about 1-inch thick. Freeze (up to 3 months) or refrigerate remainder of filling (up to 24 hours) for another use. Heat oil in a large, oven-proof skillet. Add crab cakes and saute 2 to 3 minutes per side, until golden brown. Transfer pan to oven and bake 20 minutes, until crab cakes are cooked through.
                                                                  • Serve 4 cakes for this meal and reserve remaining crab cakes for later in the week.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings, plus enough mixture for 2 more meals and a snack
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  Crab Cakes
                                                                   2 h

                                                                  Sweet blue crab is the preferred seafood of many coastal children. Celeste, as a child, always loved fresh crab dipped in melted butter as a snack. Crab cakes with a crispy crust also rate a “great” from her. I think this is because the blue crab is still the dominant flavor in my cakes, with just little pops of spices.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp minced scallion
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 tbsp minced red bell pepper
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No ¾ cup heavy whipping cream
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 2 tsp hot chili sauce
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 tbsp minced basil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 lb claw blue crab meat, picked
                                                                  • Yes No 1 lump lb back fin blue crab meat, picked
                                                                  • Yes No 3 cup light whole wheat bread cubes
                                                                  • Yes No ¼ cup minced chives
                                                                  • Yes No ¼ cup minced parsley
                                                                  • Yes No 1 tsp black pepper
                                                                  • Preheat the oven to 425°.
                                                                  • In a medium saucepan over medium heat, melt 2 tablespoons of butter and add the green onion, garlic, and bell pepper. Simmer for 1 minute, and whisk in the flour. Simmer for an additional minute. Whisk in the heavy cream, raise the heat, and whisk continuously until the sauce comes to a boil and thickens, about 5 minutes. Remove from the heat and whisk vigorously. Stir in the egg yolk, mustard, chili sauce, and lemon juice and refrigerate to chill. Stir in the basil, salt, and crab meat and form into 12 patties. Set aside.
                                                                  • Combine the bread, herbs, and pepper in the bowl of the food processor and process to fine crumbs. Coat the crab cakes in the crumbs. Place on a buttered baking sheet, drizzle with the ½ cup of melted butter, and bake for 5 to 7 minutes, until they’re golden and hot.
                                                                  • VARIATION
                                                                  • Two pounds shredded smoked fish (bluefish, whiting, salmon) may be substituted for the crab to make smoked fish cakes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    smoked
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Crab Cakes
                                                                   30 m
                                                                  Ingredients
                                                                  • Yes No 3 1 oz slice white bread
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 2 tbsp reduced fat mayonnaise
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No 1 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 4 lemon
                                                                  • Place the bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 9 ingredients (through crabmeat) in a large bowl. Divide mixture into 8 equal portions; shape each into a 1/2-inch-thick patty.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 4 minutes on each side or until golden brown. Serve with lemon wedges.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: 2 crab cakes)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Crab Cakes
                                                                   15 m
                                                                  Ingredients
                                                                  • Yes No 1 lb crabmeat
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No ¼ tsp cayenne pepper, ground
                                                                  • Yes No ¼ cup mayonnaise
                                                                  • Yes No 1 egg
                                                                  • Yes No ¼ cup bread
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 cup dry bread crumb
                                                                  • In a bowl, combine all of the crab cake ingredients and shape into 8 cakes.
                                                                  • In a heavy skillet, heat 1 inch of oil over moderately high heat. Lightly coat the cakes in the dried bread crumbs and fry in the hot oil until golden brown.
                                                                  • Serve with Tartar Sauce
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8crab cakes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    hellman
                                                                    Brands:
                                                                  • Yes No
                                                                    Hellmann's
                                                                  Crab Cakes
                                                                   45 m
                                                                  Ingredients
                                                                  • Yes No 12 oz dungeness crabmeat
                                                                  • Yes No 5 oz fresh sourdough bread crumbs
                                                                  • Yes No 1 egg white
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1/2 tbsp sambal
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 1 lemon
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 arugula
                                                                  • Yes No brown butter tomao vinaigrette, recipe follows
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 4 tomato
                                                                  • Yes No 1 orange
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 1 tbsp sherry
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • In a mixing bowl, combine the crab meat with the bread crumbs. Add the egg white, mayonnaise, sambal, chives, and lemon juice. Season with salt and pepper. Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat. Shape the mixture into 4 uniform patties; they should be moist and just hold together.
                                                                  • Coat a skillet with vegetable oil and place over medium heat. Fry the crab cakes until browned, about 4 minutes each side. Serve immediately on a bed of arugula with Brown Butter-Tomato Vinaigrette.
                                                                  • Melt 2 tablespoons butter in a skillet over medium heat. When foam subsides, add the shallot and bay leaves. Cook for 1 minute to soften the shallots. Add the remaining butter and continue to cook until the butter begins to brown, about 3 minutes. Add the tomatoes, orange juice, chives, and sherry. Cook for 2 more minutes just to break down the tomatoes. Whisk in the olive oil, season with salt and pepper. Remove from heat and serve warm with Crab Cakes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 3servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 3/4 stick unsalted butter
                                                                  • Yes No 1 jumbo lump lb crabmeat
                                                                  • Yes No 1/3 cup fine dry bread crumb
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/2 tsp Old Bay Seasoning
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No a few drops Tabasco® Brand Pepper Sauce
                                                                  • Yes No 2 tbsp minced flat leaf parsley
                                                                  • In a skillet cook onion and celery in 4 tablespoons butter over moderately low heat, stirring, until tender and transfer to a bowl. Stir in crab and bread crumbs. In a small bowl whisk together mayonnaise, Old Bay seasoning, Worcestershire sauce, Tabasco, parsley, and salt and pepper to taste and stir into crab mixture until combined well.
                                                                  • Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds, each about 3 inches wide and 3/4 inches thick, and transfer to baking sheet. Chill crab cakes, covered with plastic wrap, at least 1 hour and up to 4.
                                                                  • In a heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.
                                                                  • Serve crab cakes warm with lemon wedges. Makes 6 cakes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 3as a main course, 6 as a first course
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  • Yes No
                                                                    Tabasco

                                                                  Abe experimented until he came up with the lightest, fluffiest, most Jewish-motherly matzo balls imaginable.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/3 cup schmaltz
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 1/3 cup matzo meal
                                                                  • Fill a large, wide stockpot three-quarters full of water, add 1 tablespoon of the salt, and bring to a rapid boil.
                                                                  • While water is boiling, crack eggs into a large bowl and beat thoroughly. Beat in schmaltz, 1/4 teaspoon salt, pepper, and baking powder. Slowly fold in matzo meal, mixing vigorously until completely blended.
                                                                  • Wet hands and, folding the mixture in your palms, shape perfect balls about 1 1/4 inches in diameter (they will double in size when cooked). Gently place the matzo balls in the boiling water and reduce heat to a simmer. Cook for 25 minutes. Remove with a slotted spoon and place 1 or 2 in each bowl of soup. Serve immediately.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 13servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Matzo Brei
                                                                   7 m
                                                                  Ingredients
                                                                  • Yes No 4 piece matzo
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 4 egg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp kosher
                                                                  • In a mixing bowl, break the matzo into 1-inch pieces. Bring the water to a boil and pour over the matzos. Quickly toss the matzo, then drain off any excess. In a bowl, beat the eggs with a fork. Mix the eggs, salt and pepper into the matzo. Over high heat, heat the butter and oil in a large saute pan. Add the matzo and fry until crisp. Flip over to fry the other side, breaking into pieces as it cooks. Serve with Maple syrup, or preserves.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 4servings
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 7 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  Matzo Balls
                                                                   2 h 35 m
                                                                  Ingredients
                                                                  • Yes No 5 egg
                                                                  • Yes No 1/8 cup vegetable oil
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp white pepper
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 cup matzo meal
                                                                  • Yes No be found in the kosher dry food of your grocer
                                                                  • Beat the eggs, oil, and seasonings in a mixing bowl. Fold in the matzo meal and mix until fully incorporated. Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight.
                                                                  • Boil 12 cups of water in a 4 to 5-quart saucepan. With greased hands, roll the batter into about 12 balls, a little smaller than ping-pong ball size, and drop into the boiling water. After about 5 minutes the matzo balls will begin to rise to the top of the water, and you can stir them gently. Boil until doubled in size, about 15 minutes total.
                                                                  • Serve in chicken soup or use as a dumpling for other soups. Cooked matzo balls may be stored in the refrigerator, covered in water, up to 3 days.
                                                                  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
                                                                  Cuisine:YesNodenver
                                                                  Yields: 12matzo balls
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Inactive Time: 2 hours
                                                                  • Total Time: 2 hours 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook

                                                                  Toasting the matzo enhances the flavor and helps it stay crisp. Keep a close eye on the buttercrunch as they bake. Remove them from the oven as soon as they begin to bubble, and spread the sugar mixture evenly over the matzo crackers. This recipe is sticky, so cover your baking sheet with aluminum foil and parchment paper for easy cleanup.

                                                                  Ingredients
                                                                  • Yes No 6 6 inch unsalted matzo crackers
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 1/2 cup semisweet chocolate minichips
                                                                  • Preheat oven to 375°.
                                                                  • Line a jelly roll pan with aluminum foil; cover foil with parchment paper. Arrange matzo crackers in a single layer on pan, cutting them as necessary to fit; bake at 375° for 5 minutes or until crackers are lightly browned. Reduce oven temperature to 350°.
                                                                  • Combine butter and brown sugar in a small heavy saucepan; bring to a boil, stirring often. Cook 3 minutes, stirring constantly; pour mixture over matzo. Bake at 350° for 10 minutes or until the mixture bubbles. Sprinkle evenly with chocolate. Cool slightly; refrigerate 30 minutes or until chocolate is set. Break into 36 pieces.
                                                                  Yields: 36servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Matzo Balls
                                                                   55 m
                                                                  Ingredients
                                                                  • Yes No 4 extra large egg
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1/4 cup chicken fat
                                                                  • Yes No 1/2 cup minced parsley
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 cup matzo meal
                                                                  • Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
                                                                  • Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup
                                                                  Yields: 19matzo balls
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Inactive Time: 15 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  My Matzos
                                                                   60 m

                                                                  These large, irregularly shaped, slightly blistered flatbread crackers are nothing like the square, factory produced sheets that taste, more than a little, like cardboard. Actually, this recipe produces the only matzos that my kids will eat with gusto. When entertaining, serve these crackers stacked and slightly staggered, whether whole or broken into manageable pieces.

                                                                  Ingredients
                                                                  • Yes No 4 cup unbleached all purpose flour
                                                                  • Yes No a few black pepper
                                                                  • Yes No ¼ cup sesame seed
                                                                  • Yes No 2 tsp sea salt
                                                                  • Yes No cup water
                                                                  • Position one of the oven racks in the lowest shelf position and remove any other racks. Lay a heavy aluminum or stainless steel baking sheet, inverted (bottom-side up), on the oven rack. Turn on the oven to the highest setting, just below broil, 550°F. Place 2 large wire cooling racks on your counter, side by side. Take out your rolling pin and either a docker or a wide fork. Place a short handled oven-sweep on a small shallow baking sheet, next to the oven.
                                                                  • To assemble the dough, place the flour in a mixing bowl and whisk in some black pepper and the sesame seeds, if using. Stir the 2 teaspoons salt into the warm water and add this to the dry ingredients. Using your hand, mix the water and flour together, until you form a mass that leaves the sides of the bowl. Turn the mass out onto a lightly floured wooden work surface and knead the dough until smooth, 2 to 3 minutes. Using your pastry scraper, divide the dough into 14 to 16 equal pieces. Cover all the pieces while working with one at a time.
                                                                  • Using a rolling pin, roll out one piece of dough, as thin as possible. Never hesitate to add additional flour while rolling, to keep the dough from sticking and turn the dough over, occasionally, as you roll. When the sheet seems ultra thin, run your hand over the surface. If you detect any thicker areas, use the pin to roll over those areas until the sheet feels even. Either use a docker or a fork to prick many holes in the dough, all over. Sprinkle the top of the sheet, lightly, with more salt, then run your hand gently over the sheet to help some of the salt adhere, without pressing down.
                                                                  • Carefully lift the sheet, letting one side drape down as you carry it to the oven (some salt might fall off, which is fine). Open the oven and, while holding the sheet of dough at one end, fan the bottom of it, going away from you, toward the back of the oven and lay the sheet flat on the preheated (ungreased) baking sheet. Do this as quickly as possible, to prevent the oven from cooling down. Shut the oven door and set your timer for 1 minute. Meanwhile, start rolling out another piece of dough. When the timer sounds, turn the cracker over and let it bake for 45 seconds to 1 minute, checking occasionally for doneness.
                                                                  • When done, the crackers should be light golden and slightly blistered. (It’s not unusual for several areas to be a bit darker, due to some areas being rolled thinner than others. These darker spots are usually the best-tasting part of the cracker.) If the cracker needs a few more seconds, turn it over and shut the door. Count to 20 and check again. When satisfied, remove the cracker to a wire rack to cool. (At first the cracker will feel a bit bendable but will quickly become very crisp, as it cools). Open the oven and quickly and carefully (watch your forearms) brush any floury residue off the surface of the baking sheet, using the cool sheet to catch the crumbs. Continue rolling, baking and stacking the remaining matzos until the batch is finished. Please be aware that the oven will become progressively hotter with each sheet. So, the baking timing at end of the batch might be shorter, than at the beginning. If the matzos are baking too fast, reduce the temperature to 500°F, to gain more control.
                                                                  • Store the cooled matzos at room temperature stacked in sealed jumbo (2 gallon) plastic bags. If you’ve rolled the dough thin enough, the crackers will stay perfectly crisp and fresh tasting, until there’s not a crumb left. Do not store these crackers in paper bags, which makes them get stale, quickly.
                                                                  Yields: 15large irregular shaped flatbread crackers
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 cup very, very onion, almost
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 plain unsalted matzo
                                                                  • Yes No corn oil
                                                                  • Place onion, eggs, salt, and pepper in a large bowl, and beat until the eggs are frothy.
                                                                  • Lay out 4 squares of paper towel on your counter. One at a time, run the matzos under cold water for about 15 seconds on each side (if you break a square, discard it, and start again), and place them side by side on the paper toweling.
                                                                  • Carefully place a matzo square in a shallow dish with sides at least 1 inch high. Spread 1/4 of the onion-egg mixtures on top of it. Pile the other matzos on top, spreading each square with 1/4 of the onion-egg mixtures. Let sit for 5 minutes.
                                                                  • Heat a thin layer of oil in a large skillet. Fry the matzos, one at a time, until well browned on each side. Drain on paper towels.
                                                                  Yields: 4slices
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Matzo Balls
                                                                   60 m

                                                                  Abe experimented until he came up with the lightest, fluffiest, most Jewish-motherly matzo balls imaginable.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/3 cup schmaltz
                                                                  • Yes No ¼ tsp black pepper
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 1/3 cup matzo meal
                                                                  • Fill a large, wide stockpot three-quarters full of water, add 1 tablespoon of the salt, and bring to a rapid boil.
                                                                  • While water is boiling, crack eggs into a large bowl and beat thoroughly. Beat in schmaltz, ¼ teaspoon salt, pepper, and baking powder. Slowly fold in matzo meal, mixing vigorously until completely blended.
                                                                  • Wet hands and, folding the mixture in your palms, shape perfect balls about 1 ¼ inches in diameter (they will double in size when cooked). Gently place the matzo balls in the boiling water, and reduce heat to a simmer. Cook for 25 minutes. Remove with a slotted spoon and place 1 or 2 in each bowl of soup. Serve immediately.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 13
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Brazilians love farinha de mandioca (manioc meal), especially prepared in the form of farofa, which is nothing more than the meal toasted to a pale golden color, either in a skillet on top of the stove or in the oven. This is put in a farinheira, a shaker that appears on every Brazilian table, and is sprinkled on all kinds of savory foods. The recipe here is for the basic farofa. There are other, more elaborate ones, such as farofa de dendê, which is fried in dendê (palm oil) after being toasted, and farofa de ameixas, which is made with prunes. Cooks, depending on the menu, may add onions, crispy bacon, passion fruit pulp, or shredded kale, to name just a few favorite ingredients.

                                                                  Ingredients
                                                                  • Yes No 2 cup fine dry bread crumb
                                                                  • Yes No ¼ cup unsalted butter
                                                                  • Yes No 4 egg
                                                                  • Yes No salt
                                                                  • Yes No 8 black olive
                                                                  • In a large, heavy skillet, toast the manioc meal over low heat, stirring constantly, until it begins to turn a pale beige. Remove from the heat.
                                                                  • In a medium-size saucepan, melt the butter over medium heat. Add the toasted manioc meal slowly, stirring so that it doesn’t burn, and cook until all of the butter is absorbed and there are no clumps. Remove from the heat.
                                                                  • Peel the eggs, cut in half lengthwise, and remove the yolks. Chop the whites and set aside. Finely chop the yolks and add to the farofa. Season with salt to taste. Transfer to a serving bowl and decorate with the egg whites and olives.
                                                                  • To Serve:
                                                                  • Serve with feijoada, fowl, fish, or barbecued meat.
                                                                  Cuisine:YesNobrazilian
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    barbecue

                                                                  'My husband and I are retired and enjoy vegetable gardening and fishing,' writes Madge Watkins of Ontario, Oregon. 'This meat-and-potatoes casserole that I created makes a satisfying supper.'

                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 3 medium potato
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 cup frozen peas
                                                                  • Yes No 1 1/2 cup sliced button mushroom
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp sesame seed
                                                                  • Yes No 3 tbsp butter
                                                                  • In a skillet over medium heat, cook beef until no longer pink; drain. Place potatoes in a greased 2-qt. baking dish. Top with beef and onion. Place peas in the center; arrange mushrooms around the peas. Sprinkle with the salt, pepper and sesame seeds; drizzle with butter. Cover and bake at 375 degrees F for 50-60 minutes or until potatoes are tender.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover

                                                                  This meal is fast and inexpensive, yet it's very filling. It combines ground beef with cabbage in a tomato base. I like to serve it with corn and bread.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 medium cabbage
                                                                  • Yes No 1 10.75 oz condensed tomato soup
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No salt and pepper
                                                                  • In a large pot over medium high heat, combine ground beef and onion. Saute for 10 minutes, until beef is browned and onion is tender.
                                                                  • Add the cabbage, soup, water and salt and pepper to taste. Mix together well and reduce heat to low. Cover and simmer for 20 minutes, until cabbage is at desired tenderness.
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer

                                                                  This is about the simplest dish in the world – and one of the most delicious. I’d order it as my last meal, if I found myself in a situation that called for one…

                                                                  Ingredients
                                                                  • Yes No generous, long bundle pasta spaghetti, linguini etc
                                                                  • Yes No heaping tbsp sundried tomato paste in olive oil
                                                                  • Cook the pasta in boiling water till al dente.
                                                                  • Drain pasta, put into serving bowl.
                                                                  • Add dollop of tomato paste. Stir. Eat.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1portion.
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir

                                                                  A skillet ground beef recipe from Dottie. A very easy one-pot meal!

                                                                  Ingredients
                                                                  • Yes No 1/2 lb lean ground beef
                                                                  • Yes No 1 cup onion
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 1 cup green bell pepper
                                                                  • Yes No 3 1/2 cup tomato
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 1 cup frozen peas
                                                                  • Yes No 2 small carrot
                                                                  • Yes No 1 cup rice
                                                                  • Yes No 1 1/2 cup water
                                                                  • In a skillet, brown the ground beef; drain off the excess fat. Add remaining ingredients and stir. Cover and bring mixture to a boil. Reduce heat to low; simmer for 35 to 40 minutes. Beef skillet with rice serves 4 to 6. Shared by Dottie Related Ground Beef Recipes Ground Beef Casserole with Potatoes Beef and Biscuit Casserole Shepherd's Beef Pie Beef Pot Pie Leftover Beef Casserole Leftover Beef Casserole II Corned Beef Casserole Ground Beef Casserole with Noodles Beef Casserole with Biscuits Cheddar Beef Casserole Beefy Tomato Potato Casserole Beef Enchilada Casserole Beef Macaroni Casserole Skillet Burgers Sloppy Joe Sandwiches Hamburger Heroes Sloppy Joes Barbecue Hamburger Patties Zesty Hamburger Hamburger Steak with Onions Italian Style Hamburgers Extra Special Hamburgers Green Chile Hamburgers Reuben Hamburgers Hamburger Steaks Mushroom Stuffed Hamburgers Sloppy Joes II Skillet Ground Beef Sloppy Joes Stuffed Pepper Recipes Ground Beef Recipes Crockpot Ground Beef Recipes Hamburg Casseroles
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    barbecue

                                                                  A meatball one-pot meal recipe, cooked in the slow cooker.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb ground chuck (beef)
                                                                  • Yes No 1/2 cup rolled oat
                                                                  • Yes No 1/4 cup chipotle salsa
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp dried minced onion
                                                                  • Yes No 5 potato
                                                                  • Yes No 2 cup frozen corn kernel
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 nacho cheese soup
                                                                  • Yes No 1/4 cup chipotle salsa
                                                                  • Combine first nine ingredients and form meatballs 1- to 1 1/2-inch in diameter. Melt margarine in a large non-stick skillet; brown meatballs on all sides. Place sliced potatoes in slow cooker/Crock Pot. Add corn and sliced peppers. Top with the meatballs. Combine soup and salsa in a small bowl; pour over slow cooker/Crock Pot ingredients. Cover and cook on low 8 to 10 hours. Serves 4 to 6. More Meatball Recipes Meatballs in Mushroom Sauce Grape Jelly Meatballs Appetizer Meatballs in Red Wine Sauce Swedish Meatballs Mexican Meatballs in Chili Seasoned Sauce Spaghetti and Meatballs Spaghetti and Meatballs Meatballs in Mushroom Sauce II Meatball Soup Sweet and Sour Meatballs with Pineapple Swedish Meatballs Recipe Italian Meatballs Recipe Baked Barbecue Meatballs Sweet and Sour Meatballs Beer BBQ Meatballs Mom's Swedish Meatballs Chuck Wagon Meatballs Meatballs Stroganoff Sassy Saucy Meatballs Crockpot Crockpot Meatball Sandwiches Easy Appetizer Meatballs Spicy Marmalade Meatballs Turkey Meatballs Meatball Stew Swedish Meatballs Barbecue Meatballs Cocktail Barbecue Meatballs Spiced Meatballs Porcupine Meatballs Old Fashioned Meatball Stew Easy BBQ Meatballs Grape Jelly Meatballs Cranberry Cocktail Meatballs Betty's Meatball Recipe Country Bob's Meatballs Sweet 'n Sour Meatballs with Rice Swedish Meatballs II Dezziree's Spaghetti Sauce Spaghetti and Meatballs Meatballs Crockpot Ground Beef Ground Beef Recipes Index Meatloaf Recipes Ground Beef Casseroles Crockpot Beef Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoswedish
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    stew
                                                                  Ingredients
                                                                  • Yes No basic pantry
                                                                  • Yes No garlic
                                                                  • Yes No onion
                                                                  • Yes No chicken stock
                                                                  • Yes No flour
                                                                  • Yes No egg
                                                                  • Yes No butter
                                                                  • Yes No sugar, granulated
                                                                  • Yes No milk
                                                                  • Yes No cream
                                                                  • Yes No pure vanilla extract
                                                                  • Yes No basic spices, inc, chili and curry powder
                                                                  • Yes No spice grinder
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No olive oil
                                                                  • Yes No canola oil
                                                                  • Yes No rice short grain and long grain
                                                                  • Yes No spaghetti
                                                                  • Yes No wonton wrappers
                                                                  • Yes No carrot
                                                                  • Yes No celery
                                                                  • Yes No ginger
                                                                  • Yes No fresh herbs, flat leaf parsley, thyme, oregano, chives, tarragon, rosemary
                                                                  • Yes No red and white wine
                                                                  • Yes No cognac
                                                                  • Yes No pot of water
                                                                  • Yes No champagne
                                                                  • Yes No beer
                                                                  • Yes No spice grinder
                                                                  • Yes No food processor
                                                                  • Yes No hand blender
                                                                  • Yes No two cutting boards
                                                                  • Yes No blow torch
                                                                  • Yes No kitchenaid
                                                                  • Yes No whole duck
                                                                  • Yes No mussel
                                                                  • Yes No chinese eggplant
                                                                  • Yes No beet
                                                                  • Yes No chunk semisweet chocolate
                                                                  • Premise: The two chefs will work together to create a meal on the spot. We will devise a bag of mystery ingredients that, along with their basic pantry, they will use to create a whole meal. It is not a competition -- it is really a way to show our viewers how chefs create dishes and to offer some pointers on how viewers can do the same.
                                                                  • The chefs will create a whole meal a la minute, no swap outs: Mystery bag will include two proteins (quantity will determine which course), ingredients for vegetable sides and desserts, (ie fruit crisps, slushes)
                                                                  Cuisine:YesNochinese
                                                                  Yes No
                                                                  By:
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Reports Geraldine Grisdale of Mt. Pleasant, Michigan, "Noodles, beans and ground beef makes this a warm hearty lunch. It's especially nice during the colder months."

                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 21 oz pork and beans
                                                                  • Yes No 1 14 1/2 oz diced tomato in can
                                                                  • Yes No 1 sloppy joe mix
                                                                  • Yes No 1 cup elbow macaroni
                                                                  • In a large saucepan, cook beef over medium heat until no longer pink; drain. Add water, pork and beans, tomatoes and sloppy joe mix. Bring to a boil; add macaroni and reduce heat. Cover and simmer 10 minutes or until the macaroni is almost cooked. Pour into thermoses. Yield: 8 servings.
                                                                  Yields: 8servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour

                                                                  Scroll down to see more ground beef recipes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb hamburger patties
                                                                  • Yes No 16 oz mozzarella cheese
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 pepperoni
                                                                  • Yes No 2/3 rigatoni noodles
                                                                  • Yes No 1 cream of mushroom soup
                                                                  • Yes No 1 4 oz mushrooms in can
                                                                  • Yes No 2 12 to 16 oz pizza sauce
                                                                  • Layer ingredients in buttered slow cooker as follows: hamburger, noodles, cheese, soup, mushrooms, onions, sauce and pepperoni. Cover and cook on LOW for 4 hours. Related Recipes Easy Skillet Chili Mac Quick Beef Skillet Meal Skillet Beef and Noodles Skillet Beef and Shells Beef Casserole with Stew Beef and Potatoes Shepherd's Beef Pie Beef Pot Pie Steak and Potato Casserole Herbed Roast Pork Loin and Potatoes Leftover Beef Casserole Leftover Beef Casserole II Corned Beef Casserole Ground Beef Casserole with Noodles Beef Casserole with Biscuits Cheddar Beef Casserole Dried Beef and Potato Casserole Hamburger Casserole with Potatoes Potato Casserole with Sour Cream Ham and Potato Croquettes Ham and Potato Skillet Ham and Potato Hash Pork Chop Casserole Scalloped Potatoes with Ham Creamy Scalloped Potatoes with Ham Skillet Beef Recipe Index Hamburg Casseroles Ground Beef Recipes Crockpot Ground Beef Recipes Crockpot Vegetable Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop

                                                                  No need to marinade, precook, or simmer for some time. Just cut your food to be grilled, heat up that grill and the oven, and get ready for some artistry from the culinary divine.

                                                                  Ingredients
                                                                  • Yes No beef
                                                                  • Yes No veggies (hatch chilis, tomato, red onion
                                                                  • Yes No fruit
                                                                  • Yes No olive oil, salt, black pepper, and chili powder
                                                                  • Yes No a orange
                                                                  • First, crank up the grill to heat that baby up.
                                                                  • Trim beef (try using t-bone or cut labeled for grilling when choosing at the store)
                                                                  • half veggies, remember to leave chilis alone. These will remain whole until serving.
                                                                  • Using a small bowl, pour about 1/2 cup Olive oil and sprinkle with salt and black pepper. When hot, brush with oil mixture and slap on the grill.
                                                                  • Grill until marked on both sides, removing beef and finishing in oven at 350F.
                                                                  • Leave vegetables on grill until tender. Squeeze fresh orange juice on beef while grilling for added deliciousness!
                                                                  • Now is a good time to put the fruit items on the grill, apples will take longer than bananas. Remove bananas when onion and tomato are taken off grill, leave chilis and apples on until beef is fully cooked and removed from oven.
                                                                  • Once all is tender and cooked to ideal perfection, simply plate up! Simple grilled meal both tasty and beautiful to serve, no wonder all foods taste better grilled!
                                                                  Yields: 2 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook

                                                                  This meal-in-a-pan breakfast is ideal for busy weekday mornings. I just add fresh fruit and beverages.

                                                                  Ingredients
                                                                  • Yes No 1 15 oz corned beef hash
                                                                  • Yes No 6 egg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 8 1/2 oz corn bread/muffin mix
                                                                  • Grease a 12-cup muffin pan. Divide hash into six of the cups; press onto the bottom and up the sides to form a shell. Break an egg into each shell; season with salt and pepper. Mix muffins according to package directions. Spoon batter into the other six cups.
                                                                  • Bake at 400° for 15-20 minutes or until muffins are golden brown and eggs are set. Yield: 4-6 servings.
                                                                  Yields: 5servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake

                                                                  An easy sausage and sauerkraut meal, made with kielbasa, apples, sauerkraut, and seasonings.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb low fat turkey kielbasa
                                                                  • Yes No 2 16 oz sauerkraut
                                                                  • Yes No 3 large granny smith apple
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 cup chicken broth
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No 8 3 lb medium red potato
                                                                  • Place half of the kielbasa in a 5 to 7-quart slow cooker; top with sauerkraut, remaining sausage, apple slices, and onion rings. Pour the chicken broth over mixture and sprinkle with caraway seeds. Cover and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 9 hours, or until apples and onions are tender. Place potatoes in a saucepan; cover with water and bring to a boil. Cook 20 minutes or until tender; drain. Makes 8 servings More Kielbasa Kielbasa and Red Cabbage II Polish Sausage Sandwich Crockpot Kielbasa and Cabbage Cheesy Kielbasa and Beans Holly's Easy Kielbasa with Beers Milwaukee Kielbasa Supper Beef and Kielbasa Kebabs Low Country Boil with Kielbasa Chicken Kielbasa Jambalaya Sausage Recipes Casseroles Crockpot Pork & Sausage Recipes Ham Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNopolish
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

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