Thursday, July 24, 2008

Meatballs

INGREDIENTS

1 1/2 pound ground beef
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 teaspoon Italian Seasoning
1 egg
1/2 cup of bread crumbs
A container of your favorite tomato sauce (enough to cover your meatballs)




DIRECTIONS

Mix all your ingredients together except for the sauce
Shape ground beef mixture into 1 1/2-inch balls
Place meatballs on a cookie rack placed on top of a jelly roll pan
Bake for about 15 minutes at 350 degrees or until no longer pink in the center
Place all your meatballs in a large pot and cover with sauce
Cook for about 10 minutes and stir occasionally

Serve with pasta or in rolls for sandwiches
*If making sandwiches, place meatballs in a single row on your roll, top with provolone or mozzarella cheese and broil them just enough so that the cheese melts

Sunday, July 13, 2008

Baby Back Ribs

INGREDIENTS

2 pounds baby back ribs

For the Rub:

1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
25 grinds fresh black pepper
3 tablespoons vegetable oil


DIRECTIONS

Preheat over to 300 degrees F.
Mix the rub ingredients together well in a small bowl.
Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

Remoulade Sauce

INGREDIENTS

1/2 cup mayonnaise
1 tablespoon stone ground mustard
2 teaspoons milk
1 1/4 teaspoons prepared horseradish
1 teaspoon minced celery
1 teaspoon minced white onions
1 teaspoon minced green bell peppers
1/4 teaspoon minced fresh parsley
1/4 teaspoon white vinegar
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 pinch salt

DIRECTIONS

Mix all of the ingredients together in a small bowl. Cover and chill this sauce until you are ready to use it.

Can't be easier than this!

Thursday, July 10, 2008

Cheesy Seafood Dip/Fondue

INGREDIENTS

1 cup Velveeta cheese, cubed
1 cup Swiss cheese, cubed
1 can Campbell's condensed cream of shrimp soup
1 cup milk
1/2 teaspoon cayenne (to taste - start with a 1/4 tsp and work your way up)
1/2 teaspoon paprika
1/4 teaspoon salt (optional)
1/4 teaspoon black pepper (optional)
1 1/2 cups imitation crab and/or lobster chunks, broken up
1/2 cup cooked shrimp, chopped


DIRECTIONS

Combine everything in a medium saucepan (nonstick preferably or a crock pot works really well.)Heat over low heat until melted, stirring occasionally. It may look thin and liquidy, but once you take it off the heat and let it cool just a little, it will thicken.
Serve with crusty bread or tortilla chips. Its works well in a crock pot on low for parties.

Maryland Crab Cakes

INGREDIENTS

2 pounds lump blue crab meat
1/2 cup butter
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1/2 cup bread crumbs
2 eggs
1 Tablespoon Worcestershire sauce
3 Tablespoons mayonnaise
1 Tablespoon Old Bay seasoning


DIRECTIONS

Make sure you pick over all the crab meat carefully to remove all bits of shell being careful not to break up the lumps of meat too much
Saute the onion, celery and optional bell pepper in butter until soft but not brown
Mix this cooked mixture with eggs, Worcestershire, mayonnaise, and Old Bay until well combined
Stir in breadcrumbs
Carefully fold in crab meat
Form into patties
Roll patties in panko crumbs (you can use fresh or dried bread crumbs also)
Refrigerate for at least one hour before cooking

You can either saute in a pan with a little oil or broil them until they are brown or heated through.

Serve with lemon slices, tarter sauce, cocktail sauce, or a good remoulade sauce (recipe will follow)

Barbecue Sauce

INGREDIENTS

1/4 cup olive oil
1 tablespoon of lemon juice
1/2 cup apple cider vinegar or white vinegar
1/8 cup water
3/4 chopped onion
2 cloves of minced garlic
2 tablespoons light brown sugar
2 tablespoons honey
1 teaspoon salt
3 tablespoons yellow or spicy brown prepared mustard (I tend to do a mixture of both if I have them on hand)
2 cups ketchup
2 tablespoons paprika
3 tablespoons Worcestershire sauce
Freshly ground black pepper
Dash of cayenne pepper


DIRECTIONS

Saute the garlic and onions until soft
Add all other ingredients together in the pot
Cook for 5 minutes

OPTIONAL STEP - If you rather have a smooth texture, blend with a stick blender or in a upright blender until smooth.

Barbecued Beef

Prep Time: 20 Minutes
Cook Time: 10 Hours
Ready In: 10 Hours 20 Minutes
Yields: 12 servings

"Chuck roast is slow-cooked for 8 to 10 hours with barbeque sauce ingredients, including liquid smoke. Shredded for sandwiches, it will serve a dozen."


INGREDIENTS

1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (4 pound) boneless chuck roast


DIRECTIONS

In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, salt, pepper, and garlic powder.
Place chuck roast in a slow cooker.
Pour ketchup mixture over chuck roast.
Cover, and cook on Low for 8 to 10 hours.
Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker.
Stir meat to evenly coat with sauce.
Continue cooking approximately 1 hour.

Peanut Butter Cookies

INGREDIENTS

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter or margarine, softened
1 egg
1 1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt


DIRECTIONS

Mix sugars, peanut butter, shortening, butter and egg in large bowl.
Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375ºF.
Shape dough into 1 1/4-inch balls.
Place about 3 inches apart on a foil-lined cookie sheet.
Flatten in crisscross pattern with fork dipped into sugar.
Bake 9 to 10 minutes or until light golden brown.
Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

My Famous Chocolate Chip Cookies

INGREDIENTS

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 eggs
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
1 small package of instant vanilla pudding


DIRECTIONS

Combine flour, baking soda, salt, and vanilla pudding in small bowl
Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl
Add eggs one at a time, beating well after each addition
Gradually beat in flour mixture
Stir in morsels
Drop by rounded tablespoon onto foil-lined* baking sheets
BAKE in preheated 340-degree oven for 9 to 11 minutes or until golden brown
Let stand for 2 minutes; remove to wire racks to cool completely

*I use foil-lined baking sheet because it seems to make the cookies soft and stay soft. If you like them crisper, then you can leave the foil off.

Let's Get Started

I am going to start posting recipes and then I will go back and update pictures when I get a chance to take them. :)