Thursday, May 23 2013 8:16 AM EDT2013-05-23 12:16:40 GMT
Blue cheese coleslaw Purple cabbage ½ head shredded Mayo 1 ½ cup Diced jalapeno (seeded) 2 Blue cheese 2 cups Scallion (chopped) ¼ cup Apple cider vinegar ¼ cup Honey ¼ cup ChoppedMore >>
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Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressingMore >>
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Wednesday, May 22 2013 11:52 AM EDT2013-05-22 15:52:23 GMT
Breakfast Pizza by Gary Duke at Alley Oops Pizza dough- I use the store bought that is sold in the biscuit section. 1 cup marinara sauce 1 cup mozzarella cheese, grated 1 cup mushrooms, thinly sliced 1/2More >>
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Monday, May 20 2013 11:48 AM EDT2013-05-20 15:48:03 GMT
By Dee Dee Helbig Ava Bella Day SpaCreamy grapefruit facial cleanser 1/4 cup of whole milk 1 t. of grapefruit 1 t. of baking soda Mix together all ingredients. This is a cleanser for your skin. Use withMore >>
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Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
Chef Mark Abernathy Loca Luna and Red Door Cake Frosting 2 8 oz packages of cream cheese softened 1 cup butter (2 sticks) softened 2 Tablespoon vanilla extract 2/3 cup milk 1 2 lb. packageMore >>
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Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
Vanessa BarrancoWhole Foods4 lbs potatoes, cubed or use new potatoes – boil in salted water until tender but not mushy. Drain and Chill. ½ c chopped red onions ½ c celery ½ c green bell pepper ½ c redMore >>
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Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
Toasted Sesame Tuna With Hawaiian Hearts of Palm and Mango relish and watermelon mostarda Ingredients Yellow Fin or Ahi Tuna Togarashi seasoning Toasted sesame seeds Salt and Pepper Relish HeartsMore >>
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Source: USA.gov-Recipes from Famous Americans
1 lb. jumbo lump or backfin crab meat 2 slices white bread 1 tbsp. mayonnaise (light or regular) 1 tbsp. Dijon mustard 2 tsp. Old Bay or Wye River seasonings 1 tbsp. snipped parsley (optional) 1 egg (or substitute for special diets) Tartar sauce or cocktail sauce
Beat the egg in a bowl.
Trim the crusts from the bread and break the slices into small pieces.
Add these pieces to the egg.
Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning and parsley, and beat well.
Place the crabmeat in a bowl and pour the egg mixture over the top.
Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
Form the cakes by hand into patties about 3 inches around and 3/4-inch thick.
Shape should be like a cookie, not like a meatball or golf ball.
Place the cakes in the refrigerator for at least 45 minutes before cooking. This is very important so the cakes don't fall apart.
Broil the Crab Cakes:
Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side.
Or saute:
Heat a small amount of butter or olive oil in a skillet and saute the cakes, turning several times, until golden brown or about 8 minutes total cooking time.
Note: Serve at once with tartar sauce, mustard, or cocktail sauce on the side.
Serves 6 people
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