Being a native Marylander there is nothing like a good crab cake. Here's a great recipe for you.
1 pound crabmeat
2 slices white bread, crusts trimmed
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon-style prepared mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning TM
2 tablespoons butter
1. Pick the crab meat to remove any remaining pieces of shell.
2. Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
3. Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.
I love quiche and this looks like a great recipe! Maureen
1 cup half-and-half
1/2 cup real mayonnaise
2 tablespoons flour
1/3 cup minced onions
Salt and garlic powder
8 ounces shredded Swiss or sharp cheddar cheese
1 package frozen chopped spinach
1 (9-inch) unbaked pie shell
Preheat the oven to 350 degrees F. Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining ingredients. Pour into an unbaked 9-inch, deep pie crust. Bake for 45 minutes to 1 hour or until the top is golden brown.
No meat on Fridays if you observe Lent:)
1/3 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups broccoli florets, lightly
steamed or blanched
4 cups uncooked rotini pasta
1. Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
2. Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
3. While rotini is cooking, heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
4. Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.
HERE is the original recipe.
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
|1.||Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.|
|2.||In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.|
|3.||Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.|
More about this recipe is HERE.
The Big Game is Sunday - GO RAVENS!!!!
Here are some great Football Party recipes. One that looks really easy and good is BLT Wraps.
Hot Toddy, Hot Buttered Rum, Irish Coffee...they will warm you up this Winter.
Here's one of my favorites for Hot Buttered Rum.
For more of these recipes click HERE.
30 Minute Spaghetti and Meatballs
Coarse salt and ground pepper
1/4 cup finely grated Parmesan, plus more for serving
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1 large egg
1 pound ground beef chuck
1/4 cup plain dried breadcrumbs
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes in puree
3/4 pound spaghetti
1. Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.
2. In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.
3. Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.
HERE is the original link to the recipe:)
Pretzel Snacks from the kitchen of Cindy Bowman
Washington Redskins Seven Layer Dip
Everyone loves chips and dip. They are a standard staple at just about any party, but especially when you are hosting a football party. Serve up some Washington Redskins Seven Layer Dip with festively colored chips at your next football party and watch the crowd go wild for the game and your food.
8 Ounces Guacamole
8 Ounces Refried Beans
1 Teaspoon Chili Powder
12 Ounces Olives, Sliced
1 Red Onion, Sliced
1 Lime, Juiced
17 Ounces Sour Cream
2 Green Peppers, Diced
8 Tomatoes, Chopped
1 Pound Monterey Jack Cheese, Shredded
In a large serving dish or bowl layer the bottom with your refried beans. Add your guacamole then sour cream after that and then sprinkle the top with your spices. Add some green pepper and then your olives, followed by the tomatoes and red onion. Top the entire dish with your remaining cheese and chill for about 20 minutes. Try to serve this dish chilled, but room temperature can be okay as well. Serve with blue and white corn tortilla chips.
Your Washington Redskins Seven Layer Dip will certainly disappear quickly. Always make extra to anticipate the crowd, because dips will tend to go faster than your traditional appetizers.
Click HERE for more ideas! GO SKINS!!!!!!