Crab Cakes

Another great recipe from my husband! He served these with miso soup and Japanese noodles.
 
Crab Cakes
By David Huston

16 oz imitation crab meat
1/3 cup bread crumbs
2/3 cup bread crumb (for outside breading)
1 egg (beaten)
1/4 cup green onions (finely chopped)
1/4 cup Red pepper (finely chopped)
1/4 cup Mayo
1 T lemon juice
1/2 t Garlic powder
1/8 t old bay
1 T butter

Combine all ingredients except butter and outside breading and mix well. Roll mix into 2 inch balls, roll in breading, and flatten to 1/2 inch. Refrigerated for 1 hour. In a no-stick skillet melt butter on medium heat. Cook patties in butter 3- 4 minutes on each side.

Serving idea:

Boil 1 package of udon noodles in the following:

3 quarts water
1/4 cup beef gravy base
1/2 cup green onions
1 cup sliced mushrooms

Place All ingredients into water and bring to boil. Add noodles and retain boil for 10 -12 minutes. Use slotted spaghetti tongs to plate noodles and place crab cakes on top of noodles.

Show Your Stuff #69 - Lemon-Lime Jello Cookies

This week I sharing another Jello Cookie recipe. This time I made some Lemon-Lime cookies, It was my husband's idea to add the cherry chips. It make the cookies taste more like fruit punch. So here is my recipe.


1/2 cup butter
1/4 cup shortening
1/2 cup sugar
1 - 3 oz package of Lime Jello
2 large eggs
1 tablespoon lemon juice
 2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (or half of a 12 oz bag) cherry chips.  (optional)

Mix butter, sugar, eggs, and vanilla. Add the dry ingredients. Form 1 inch ball, roll ball in sugar, place on  baking sheet and flatten using bottom of a glass. Bake in 350 degree oven for about 8 minutes.


So now it is time to share what you have.

BBQ Cheddar Burgers

I am sharing another creation thought up by my husband. We had these for dinner tonight, and it was tasty.

So I am now sharing the recipe:


1 1/2 pounds ground beef
8 oz medium cheddar brick cheese, cut into 1/4 inch squares
1 package onion/mushroom soup mix
1/4 cup honey BBQ sauce
1/2 cup bread crumbs
salt and pepper to taste

Mix all ingredients well, form into patties, refridgerate patties for at least 1 hour ( to firm them up). Grill patties until desired doneness.

Show Your Stuff #68 - Sugar Cookies

This week I am sharing a family traditional sugar cookie recipe.

The recipe originally came out of the Betty Crocker Cookie Book. My mom made a slight change to the recipe, and I also am putting my one spin on these cookies. I found that this recipe in close the Jello Cookie recipe.

So here is my recipe:

3/4 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

Mix butter, sugar, eggs, and vanilla. Add the dry ingredients. Form 1 inch ball, roll ball in sugar, place on  baking sheet and flatten using bottom of a glass. Bake in 350 degree oven for about 8 minutes.

Tomato Soup Ramen

There is nothing like Tomato Soup and Ramen. I wanted to add some other ingredients, but my son was sceptical. He wanted to keep it simple. Tomato Soup and Ramen.

So I made the sauce using:

1 can of tomato soup
1/4 cup butter
1/4 cup sour cream (can substitute with milk)
*1-2 packets of the beef ramen seasoning (I used 2 packets and I thought it  was overwhelming)

Melt the butter in saucepan, add the tomato soup, sour cream, and seasoning packet. Heat up until warm.

Cook 2 packages of ramen noodles in about 6 cups of boiling water for about 5 minute, or until done.
Drain and add to the sauce. Enjoy!

Show Your Stuff #67 - Oriental Cole Slaw

We made this for a church pot luck, and it was a hit.


Oriental Cole Slaw

2 Pkg. Cole Slaw mix
1/2 cup Sliced almonds
2 bunches Green onions ( chopped)
3 pkg. Beef Ramen noodles (crushed) - save 2 of the spice packets
1/4 cup Toasted Seasame seeds
1 cup sunflower seeds

Mix all ingredients together in large bowl

Dressing
1/4 cup Mayonaise
1/2 cup Olive oil
1/3 cup white wine vinegar
1/2 cup sugar
1 teaspoon ground ginger
2 beef ramen spice packets

Mix all ingredients well

 

Orange Jello Chocolate Chip Cookies

It is a little out of the ordinary to make cookies on a weekday, I usually make cookies on the weekend.  I was out of town this past weekend and did not get a change to make some. I like to have cookies for my lunch, and so I made some since we were out.

So....I found a package of Orange Jello in the cupboard and a bag of chocolate chips.

Bingo! Orange Jello Chocolate Chip Cookies are born!

So first I had to find a Jello cookie recipe, and I found one here. So here is my version using the recipe.

1/2 cup butter
1/4 cup shortening
1/2 cup sugar
1 teaspoon orange zest (optional - but recommended)
juice of a orange (optional)
1 - 3 oz package of Orange Jello
2 large eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (or half of a 12 oz bag) chocolate chips.

Cream butter, shortening, sugar, Jello, orange zest, orange juice, eggs, and vanilla. Sift flour, baking powder, and salt. (I did not sift my dry ingredients, worked out o.k.) and mix in with the creamed ingredients, add the chocolate chips.


Make one inch-ish balls, coat the balls in granulated sugar, place on baking sheet about 2 inches apart. flatten cookie with bottom of glass. Bake in 350 degree oven for 8 minutes. Cool on wire rack and store in airtight container.

Show Your Stuff # 66 - Chicken Stir Fry

Last week my darling husband made this awesome chicken stir fry based off a Perfect Sesame Chicken recipe he found at allrecipes.com.

Here is the original recipe from the web site, with my husband's changes in red:

Ingredients:

This is the chicken breading

2 tablespoons all-purpose flour 2 tablespoons cornstarch 1/4 teaspoon baking soda 1/4 teaspoon baking powder 2 tablespoons low-sodium soy sauce 1 tablespoon dry sherry 2 tablespoons water 1 teaspoon vegetable oil 1 dash sesame oil 1 pound skinless, boneless chicken breast meat - cubed

Sauce: 1 cup chicken broth 1 cup white sugar 2 tablespoons distilled white vinegar 2 tablespoons dark soy sauce 2 tablespoons sesame oil 1 teaspoon chile paste 1 clove garlic, minced 3 tablespoons sesame seed 1 tablespoon ginger 1/4 cup cornstarch 1/2 cup water 1 diced onion 1 diced red pepper 1 diced green pepper 8 oz halved mushrooms 1 quart olive oil for frying 2 tablespoons toasted sesame seeds

Directions:

1.	Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
2.	Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, garlic, sesame seed, and ginger to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm. Saute the onion, red and green peppers and mushrooms add to the sauce.
3.	Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
4.	Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

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Printed from Allrecipes.com 3/7/2013