Archive | November 2013

Crab Cakes



2/3 cup mayonnaise
5 egg yolks
2 teaspoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackening seasoning
1/4 teaspoon crushed red pepper flakes
1/2 cup crushed, chopped parsley
2 1/2 cups breadcrumbs
2 lbs crab meat


Mix all ingredients together.
Make into 4 oz. patties
Coat with flour and fry in 1 inch of oil until golden brown.


Crescent Roll Cheese Danish


2 cans Pillsbury butter crescent rolls
2 (8oz) packages cream cheese (softened)
1 cup sugar
1 teaspoon vanilla
/4 cup butter (melted)
1/4 cup sugar
1 tbs innamon

Unroll and spread 1 can crescent rolls on bottom of un-greased pan.

Combine softened cream cheese, sugar, and vanilla.

Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture.

Spread melted butter over the top and sprinkle with cinnamon and sugar.

Bake at 350 degrees for 20-30 minutes.

Garlic Hot Ham and Cheese Sandwiches


2 -12 packages of sweet Hawaiian rolls
1 1/2 lbs of ham
12 slices Swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds

You will need two 9 x 13 pans.
Place the bottoms of 12 rolls in each pan. Place ham on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on.

In a sauce pan, mix butter, Worcestershire sauce, onion powder, garlic powder and poppy seeds. Stir on low heat until all butter is melted and then brush the butter mixture over the ham sandwiches.

Preheat oven to 375 and bake for 15 minutes or until cheese melts.

Homemade Nutella


1 cup semisweet chocolate chips
1 cup almonds or hazelnuts

Roast the nuts: Bake at 350° F for 5 minutes.

While still warm, place nuts in a food processor and process for five to 10 minutes, stopping occasionally to scrape down the sides of the bowl.

Once the nuts have the consistency of nut butter, add the chocolate chips and process until thoroughly combined.

Baked Potato Latkes


1 large russet potato, peeled and grated using the grater attachment on a food processor

¼ teaspoon minced yellow onion

¼ cup plus 1 tablespoon white flour

1 tablespoon ground flaxseeds mixed with 3 tablespoons water

¾ teaspoon sea salt

A pinch of crushed red pepper flakes

¼ teaspoon paprika

Preheat the oven to 400°F.

Oil a baking sheet well. Place all the ingredients in a large bowl and mix well.

Scoop about ¼ cup of the mixture for each latke onto the prepared baking sheet. Flatten to about ¼ inch thick.

Bake for 8 minutes.

Flip the pancakes and bake until golden brown, about 8 minutes, before serving.

Jalapeno Chicken & Rice Casserole


2 cups cooked rice
2 cups (8 ounces) shredded Monterrey Jack cheese
1 1/2 cups cooked, chopped chicken breast meat
1 can (12 fluid ounces) Reduced Fat Evaporated Milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 tablespoons butter or margarine, melted
1 tablespoon diced jalapenos

Preheat oven to 350–F. Lightly grease 2-quart casserole.

Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapenos in prepared casserole; stir well.

Bake 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.