Deviled Crab

Deviled Crab

Deviled Crab

This also makes an excellent stuffing for bell peppers.

2 eggs, well beaten
1 (5 1/2 ounce) can evaporated milk
2 tablespoons butter
4 to 5 scallions with tops, chopped
1 tablespoon Worcestershire sauce
Salt, to taste
1 teaspoon dry mustard
1 pound crabmeat
Cracker crumbs

Mix eggs, milk, butter onion and seasonings. Mix well, but gently, to leave lumps of crabmeat. Add just enough cracker crumbs to hold mixture together. Place in crab foils, individual ramekins or a casserole. Sprinkle lightly with cracker crumbs. Bake at 400 degrees F for 20 minutes or until lightly browned.

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Dairy Land Bars

Dairy Land Bars

Dairy Land Bars

Source: A Home Bakery Newsletter & Msg. Board Recipes – Karen Maihofer 1980 – 1st Place Wisconsin State Fair – Posted by DDCox

Bars
1 cup butter
2 cups brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups quick oatmeal

Filling
1 (14 ounce) can sweetened condensed milk
8 ounces cream cheese
1 teaspoon vanilla extract
1 cup chopped pecans

Frosting
2/3 cup chocolate bits
1/3 cup filling
3 tablespoons milk

Bars: Beat butter, brown sugar, eggs and vanilla until blended. Add flour, soda, salt. Add oatmeal. Spread in ungreased 15 x 10-inch jellyroll pan.

Filling: Beat condensed milk with cream cheese and vanilla extract until smooth. Reserve one-third cup. Spread rest over crust. Scatter nuts on top. Bake at 350 degrees F for 25 minutes.

Frosting: Heat chocolate bits and 1/3 cup filling. Add milk to mixture until thin enough to pour. Drizzle on top when bars come out of oven. Cut inro bars. Keep refrigerated.

Strawberry Banana Protein Smoothie

1 container Chobani Strawberry Banana yogurt
1 medium banana
1 cup sliced strawberries
1/2 cup vanilla soy milk
1 tablespoon golden flax seed meal
4-5 ice cubes

Instructions

Add all ingredients to blender.
Pulse until fully smooth.

Notes

Nutrition Analysis Per Serving

197 calories
32 grams carbohydrate
11 grams protein
3.5 grams fatStrawberry Banana Protein Smoothie

Daiquiri Scented Chicken

Daiquiri Scented Chicken

Daiquiri Scented Chicken

1 tablespoon vegetable oil
1 very small red onion, thinly sliced
1 clove garlic, minced
1 serrano chile, cored, seeded and minced
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
4 boneless, skinless chicken thighs, cut into bite-size pieces
2 tablespoons dark rum
1 tablespoon fresh lime juice
2 teaspoons firmly packed brown sugar
1/3 cup chicken broth
1 small mango, peeled, seeded and cut into thin strips
1 tablespoon minced fresh cilantro
1 cup cooked orzo or rice (optional)

Heat oil in large skillet. Add onion, garlic and chile and saute 2 minutes.

Place flour in a plastic bag with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add chicken pieces and shake well to coat. Add chicken to skillet and brown 2 minutes per side.

Add rum and scrape up any browned bits in skillet. Add lime juice, brown sugar, chicken broth, 1/8 teaspoon salt and 1/8 teaspoon pepper. Simmer 1 minute for flavors to blend.

Add mango strips. Cover skillet and simmer 5 minutes or until chicken is completely cooked and sauce is thick. Sprinkle on cilantro.

Serve chicken over orzo or rice, if desired.

Deep Dish Shrimp Bake

Deep Dish Shrimp Bake

 

Deep Dish Shrimp Bake

2 pounds potatoes, peeled and quartered
1/4 cup milk
1 egg, beaten
2 tablespoons butter
1 teaspoon Dijon mustard
2 teaspoons dried chives
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound fresh or frozen salad shrimp
1 (10 3/4 ounce) can condensed cream of shrimp soup
1 (8 3/4 ounce) can whole-kernel corn, drained

Preheat the oven to 425 degrees F.

Place the potatoes in a soup pot and cover with water. Bring to a boil over medium-high heat. Boil for 15 minutes, or until fork-tender.

Drain the potatoes and place in a large bowl. Beat with an electric mixer until smooth. Add the milk, egg, butter, mustard, chives, salt, and pepper; beat until well blended and smooth.

In a 9-inch deep-dish pie plate, combine the shrimp and soup; mix well. Cover with an even layer of corn. Spread the mashed potato mixture over the corn and place the pie plate on a baking sheet.

Bake for 30 to 35 minutes, or until heated through and the crust is golden. Slice and serve.

Beggar’s Chicken

Beggar's Chicken

10 small dried black mushrooms
(such as shiitake or wood ear)
1/3 cup sliced canned water chestnuts
1/3 cup sliced canned bamboo shoots
5 or 6 slices Virginia ham
1 (3 pound) frying chicken
1 teaspoon five-spice powder
5 teaspoons salt
1 teaspoon sesame oil
1 tablespoon dry white wine
1 tablespoon soy sauce
Pinch of granulated sugar
1 pound ceramic clay powder
(available in art supply stores)

Soak the mushrooms in hot water until tender, about 30 to 60 minutes. Drain, reserving liquid.

Preheat the oven to 450 degrees F.

Remove and discard the stems from the mushrooms. Slice the mushroom caps, water chestnuts, bamboo shoots and ham into uniform pieces about 1 inch long and 1/4 inch wide. Combine in a bowl.

Rinse the chicken and pat it dry. Mix the five-spice powder and salt in a small bowl. Mix 1 teaspoon of the five-spice/salt mixture (save the remainder of the spice mixture for another use) with the sesame oil, wine, soy sauce and sugar. If desired, add a little of the mushroom soaking liquid, spooning it off the top to avoid the sandy residue at the bottom. Rub the chicken inside and out with the seasoning mixture, tossing any leftover seasonings with the sliced vegetables and ham.

Stuff the chicken with the vegetable-ham mixture. Wrap the chicken in a piece of aluminum foil large enough to enclose it completely. Seal tightly and repeat with a second piece of foil. Then put the chicken in a clean brown paper bag; fold the edges in, and place the chicken, breast side up, on a cookie sheet.

Place the ceramic clay powder in a large mixing bowl. Gradually add small amounts of water to the powder, mixing thoroughly until the clay forms a stiff paste. With a spatula, spread the clay on the paper bag, encasing it completely in a smooth and even layer about 1/4 inch thick.

Place the cookie sheet in the oven and bake the chicken for 1 1/2 hours. Reduce the temperature to 300 degrees F and bake another 45 minutes.

Transfer the chicken to a metal serving dish. At the table, strike the clay with a mallet or hammer to crack it open, then unwrap the chicken. The meat should be falling off the bones. Serve each portion with some of the stuffing and juices.

Serves 4 to 6.

NOTE: The clay washes off easily after soaking utensils in water.

Andrea’s Pineapple Walnut Cookies

 

 

 

Andrea's Pineapple Walnut Cookies

Andrea’s Pineapple Walnut Cookies

 

Source: Andrea Cassoni

1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup shortening
1 egg
1/2 cup crushed pineapple
2 cups sifted flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon lemon extract
2/3 cup chopped walnuts

Cream sugars, shortening and egg. Add pineapple and then sift flour, salt, soda, baking powder together and add to sugar mixture. Add lemon extract and walnuts.

Drop by teaspoonsful onto a greased cookie sheet and flatten with the bottom of a glass dipped in sugar. Bake at 350 degrees F for 12 minutes.

Curried Chicken

Curried Chicken

1 can cream of chicken soup
1 can cream of mushroom soup
1 tablespoon curry powder
3/4 cup light cream
2 cups diced, cooked chicken
1/2 cup cashews, broken

Heat soups and curry powder. Add chicken and heat through. Sprinkle with nuts and serve over rice.

Chili Chicken with Avocado Sauce

Chili Chicken with Avocado Sauce

2 teaspoons chili powder
1/2 teaspoon ground cumin
4 boneless chicken breasts (1 pound)
Salt
1 large avocado
1/4 cup plain yogurt
1 clove garlic
1/4 cup water
2 teaspoons lime juice
1 tablespoon chopped fresh coriander
1 tablespoon olive oil

Combine chili powder and cumin. Sprinkle chicken with salt and coat with spices. Peel avocado and cut into chunks. In a blender combine avocado, yogurt, garlic, water, lime juice, 1/2 teaspoon salt and coriander. Mix until smooth.

Brown chicken in olive oil, 2 minutes a side. Cover, lower heat and cook until just done, about 3 minutes. Put chicken on plates and pour avocado sauce over.

Serves 4.

Almond Joy Cookies

 

Almond Joy Cookies

Almond Joy Cookies

2 (1 ounce) squares bittersweet chocolate
1 can sweetened condensed milk
1 teaspoon vanilla extract
Pinch of salt
1 bag whole almonds
3 cups coconut

Preheat oven to 350 degrees F.

In a saucepan melt chocolate and milk. Stir in vanilla extract and salt. Pour over nuts and coconut. Drop by spoonsful onto baking sheet. Bake 10 to 12 minutes.

Chicken and Stuffing Bake

Chicken and Stuffing Bake

1 (6 ounce) package Stove Top Stuffing Mix for Chicken
1 1/2 cups hot water
1/4 cup butter or margarine , cut up
4 boneless skinless chicken breast halves
1 can condensed cream of mushroom soup
1/3 cup sour cream

Mix contents of seasoning packet, hot water and butter in large bowl until butter is melted. Stir in stuffing crumbs just to moisten. Let stand 5 minutes.

Place chicken in a 13 x 9-inch baking dish. Mix soup and sour cream, then pour over chicken. Top with stuffing. Bake at 375 degrees F for 35 minutes or until chicken is cooked through.

Makes 4 servings

Andes Mint Oatmeal Cookies

 

 

Andes Mint Oatmeal Cookies

Andes Mint Oatmeal Cookies

Shared by Ltlgranny.

Yield: about 6 1/2 dozen

1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups old fashioned oats
1 cup unbleached bread flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 boxes Andes chocolate mints

In large bowl, beat together butter and sugars until light and fluffy. Blend in eggs and vanilla extract. Add remaining ingredients, except mints; mix well. Shape dough into two 12-inch long rolls; wrap in wax paper. Freeze several hours or overnight.

Heat oven to 350 degrees F.

Cut each roll into 1/4-inch thick slices. Bake on ungreased cookie sheets for 8 to 10 minutes or until lightly browned. Immediately after removing from oven, place 1/2 Andes mint on each cookie. Spread melted mint over entire top of cookie. Remove from sheet; cool on wire racks.

Dalmatian Bars

Dalmatian Bars

Dalmatian Bars

4 ounces unsweetened chocolate
3/4 cup unsalted butter
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 (3.5 ounce) jar macadamia nuts, coarsely chopped
1 1/2 cups white chocolate chips

Preheat oven to 350 degrees F.

Coat a 13 x 9-inch baking pan with nonstick cooking spray.

Melt chocolate and butter in bowl over simmering water in saucepan. Stir until smooth. Mix together flour, baking powder and salt in small bowl. Stir sugar, eggs and chocolate-butter mixture in bowl. Stir in vanilla extract, then flour mixture until combined. Stir in nuts and half of the chips. Spread evenly in prepared pan. Sprinkle remaining chips over top. Bake for 20 to 25 minutes, until firm and white chips are lightly colored. Cool in pan.

Fried Turtle

Fried Turtle

Fried Turtle

1 turtle, approximately 12 inches in diameter
Salt and pepper, to taste
1 (6 ounce) can evaporated milk
Flour to coat

Kill turtle by removing head and dress as follows. Dip in boiling water. Remove immediately. Straighten legs, tail and neck, one at a time, and scrape off excess skin with sharp knife. Remove lower shell with knife and cut off legs, neck and tail, and reserve. Discard the rest of the turtle. Chill overnight.

Dip turtle pieces in milk and sprinkle with salt and pepper. Coat with flour. Add enough vegetable oil to 3/4 cover turtle pieces. Add turtle and cook over medium heat until well browned. Turn and reduce to low heat; cover and cook for 2 hours or until tender.

Make gravy from pan drippings, if desired.

Carrot Cake Cheesecake

Carrot Cake Cheesecake

Crust
1/4 cup butter, melted
1 cup graham cracker crumbs
1/4 cup brown sugar

Mix graham cracker crumbs and brown sugar and then mix in the melted butter. Put into the bottom of a large springform pan.

Shake the crumbs around to spread them out and then press them down with a flat object.

Carrot Cake Layer
1/2 cup vegetable oil
1 1/2 eggs, beaten
3/4 cup granulated sugar or Sucanat
3/4 cup flour
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup carrots, peeled and grated
   (about 3 medium)
1/3 cup walnuts, chopped
1/8 to 1/4 cup raisins soaked in
    1/8 cup Frangelico hazelnut liqueur

Mix vegetable oil and eggs together.

Mix dry ingredients together. Mix dry ingredients with the wet ingredients.

Beat in the carrots and walnuts. Mix in the raisins and Frangelico.

Pour into the springform pan and shake it around. Spread evenly with a spatula. Set aside.

Cream Cheesecake Layer
16 ounces cream cheese
1 (14 ounce) can sweetened condensed milk
1 1/2 eggs, beaten
1/4 teaspoon salt
1/4 cup lemon juice or 2 tablespoons Limoncello

Preheat oven to 350 degrees F.

Beat together the cream cheese and sweetened condensed milk. Add eggs, salt and lemon juice (or Limoncello) and beat until smooth. Pour slowly over the carrot cake layer. Bake for 50 minutes. Check to make sure the center of the cheesecake layer is done. If so, turn off the heat and open the oven door for 30 minutes.

Remove cheesecake and let cool on a rack for an hour or so.

Refrigerate cheesecake.

Topping
1 tablespoon toasted hazelnut crumbs

Sprinkle toasted hazelnut crumbs evenly around the top of the cake using your thumb and two adjacent fingers in a repeated imitation of pinching salt.

Candied Chicken

Candied Chicken

6 boneless chicken breasts
1 cup maple syrup or pancake syrup
1/2 cup catsup
1/2 cup vinegar

Preheat oven to 350 degrees F.

Trim excess fat and skin from chicken and lay flat in a 13 x 9-inch baking dish.

Combine remaining ingredients in bowl and mix well with a wire whisk. Pour over chicken breasts and bake for 30 to 45 minutes, until chicken is tender and sauce is thickened, turning and basting two or three times during baking.

Angel Wings

 

 

 

 

 

 

 

Angel Wings

Angel Wings

5 egg yolks, well beaten
5 tablespoons sour cream
5 tablespoons granulated sugar
1 tablespoon almond extract
1/4 teaspoon salt
2 1/2 cups all-purpose flour

Combine all, adding each item in order listed, and more flour, if needed, so that dough is no longer sticky, but still very soft. Roll small portions of dough at a time to paper-thin, using a lightly-floured working surface. Cut into 5 x 2-inch strips and arrange in a single layer on greased cookie sheets.

Using a heavy saucepan, heat at least 3 inches of oil to 400 degrees F.

Before dropping the strips into the oil, make a 1-inch slit down the center of each and draw the opposite ends of the strip through the slit. Angel Wings will fall to the bottom but will surface in a few seconds as they brown

Japanese Chicken

Japanese Chicken

This is a 1982 Memphis in May prize-winning recipe.

4 chicken breasts, de-boned
4 tablespoons Japanese soy sauce
4 tablespoons sweet sake
1 tablespoon grated ginger root
1 clove garlic, minced
Cornstarch
2 oranges
4 scallions
Orange Dipping Sauce

Cut chicken into bite-size pieces. Mix next 4 ingredients. Marinate chicken in this mixture for about 30 minutes at room temperature. Coat chicken pieces evenly with cornstarch. (Let cornstarch on chicken become moist before cooking.) Deep fat fry chicken pieces until golden brown. Drain on paper towels.

Cut oranges into 1/4-inch slices, then in half. Cut scallions at an angle into bite-size pieces, including tops. Put orange slices on platter, then chicken pieces. Sprinkle scallions over top.

Orange Dipping Sauce
1 (12 ounce) jar orange marmalade
1 tablespoon white vinegar
2 dried Japanese red peppers
2 teaspoons grated ginger root

Cut peppers into 1/4-inch pieces.

In saucepan, mix all ingredients, stirring constantly. Bring to boil. Reduce heat and simmer for about 5 min

Baked Apricot Chicken

Baked Apricot Chicken

 

Source: ReaLemon Recipe Collection Cookbook

1 (12 ounce) jar apricot preserves (1 cup) or
peach preserves, as desired
1/4 cup lemon juice
2 teaspoons soy sauce
1 cup dry bread crumbs
1/4 cup butter or margarine, melted
3 pounds chicken pieces

Preheat oven to 350 degrees F.

In a shallow dish, combine preserves, lemon juice and soy sauce; mix well. Coat chicken with preserves mixture, roll in bread crumbs. Reserve remaining preserves mixture.

In a greased 13 x 9-inch baking dish, arrange chicken; drizzle with margarine or butter. Bake for 1 hour or until tender, In a small saucepan, combine remaining preserves mixture; heat thoroughly. Serve with chicken.

Applesauce Jumbles with Browned Butter Glaze

 

 

 

 

Applesauce Jumbles with Browned Butter Glaze

Applesauce Jumbles with Browned Butter Glaze

Makes 5 dozen.

2 3/4 cups all-purpose flour
1 1/2 cups firmly packed light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup applesauce
1/2 cup shortening
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
1 cup seedless raisins
1 cup nuts, chopped

Mix together all ingredients. If dough is soft, cover and refrigerate until a little firmer.

Drop dough by rounded teaspoonsful about 2 inches apart on ungreased cookie sheet. Bake in preheated 375 degree F oven until almost no indentation remains when touched – about 10 minutes.

Immediately remove from cookie sheet; cool and spread with Browned Butter Glaze.

Browned Butter Glaze
1/3 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water

Heat butter over low heat until golden brown. Remove from heat; stir in confectioners’ sugar and vanilla extract. Beat in 2 to 4 tablespoons hot water until smooth and of desired consistency.

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