1 Nutella Crinkle Cookies

I like Nutella but this recipe, I am not sure about how it work.

I found this recipe from rec.food.recipes archives--it became my hobby to look up many recipes that are archived from 1990 to present. Very interesting. Anyway, I should try this recipe and will find out after all baking time. I always love cookies and have lot of fun to make some dozens of cookies--more variations than just chocolate chip cookies for kind of gourmet flavors.

Have to make some while my kid is in bed--she is kind of cookie monster, you never know how fast the cookies disappeared.... Right now, she is kind of mellowed it out for now and is no longer addicted to cookies. Well, I still insist to hide the cookies somewhere in my home--very out of the reach of kids and my dog ( he love oatmeal cookies that made with butter instead of usual shortening).

Just think about cookies, cause my stomach growled while smell nice beefy odor from the oven. Got to wait for the sorta of late dinner.

If any of you already made this kind of recipe or similar, let me know how it tasted? Thank you.

Nutella Crinkle Cookies

3 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 (11 oz.) jar Nutella
1/4 cup shortening
1 1/3 cup granulated sugar
2 eggs
1 tsp. vanilla extract
1/3 cup milk
1/2 cup chopped, toasted hazelnuts
2 cup finely chopped hazelnuts
Sifted confectioners' sugar

Preheat the oven to 3750F. Stir together flour, baking powder and
salt in a medium mixing bowl. Beat Nutella and shortening in a large bowl
until combined. Add sugar and mix until combined, beat in eggs and vanilla.
Add flour and milk alternately and mix until just combined. Stir in the
1/2 cup toasted hazelnuts. Cover and chill several hours until firm. Shape
dough into walnut-sized balls. Roll in finely chopped hazelnuts, then
in confectioners' sugar. Place on greased cookie sheet and bake for 8-10
minutes - surface should be cracked and cookies set. Makes about 70.

0 Spicy Sausage and Bean Soup

Spicy Sausage And Bean Soup

1 teaspoon olive oil
1 pound bulk hot sausage (see note)
1 small onion, chopped
2 garlic cloves, minced
4 cans (15-1/2 ounce great northern beans, undrained
2 cans (14-1/2 ounce ready-to-use chicken broth
1 can (14-1/2 ounces diced tomatoes, undrained
1 teaspoon dried basil
1/2 teaspoon black pepper

In a large soup pot, heat the oil over medium-high heat. Add the
sausage, onion, and garlic; cook for 5 to 6 minutes, or until no pink
remains in the sausage, stirring frequently to break up the meat. Add
the remaining ingredients and bring to a boil. Reduce the heat to
medium-low and simmer, uncovered, for 30 minutes. NOTE: I like this
soup spicy, but if you prefer to use a mild sausage - or even turkey
sausage - go ahead. Make it your own!

Yield: serves 8 to 10

0 Southwestern Grilled Sirloin

Southwestern Grilled Sirloin

1 1/2 pounds beef boneless top sirloin steak, about 1 inch thick
1/4 cup soy sauce
2 tablespoons lemon juice
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 clove garlic, finely chopped

Pierce beef with fork several times on both sides. Mix remaining
ingredients in shallow nonmetal dish or heavy-duty resealable plastic
bag. Add beef, turning to coat with marinade. Cover dish or seal bag
and refrigerate, turning beef occasionally, at least 6 hours but no
longer than 24 hours.

Heat coals or gas grill. Remove beef from marinade; discard marinade.
Cover and grill beef 4 to 6 inches from medium heat 15 to 18 minutes
for medium doneness, turning once. Cut beef cross grain into 1/2-inch
slices.

Recipe Source: Rec.food.recipes Archives Group

1 Beef Brisket

In my own opinion, I might just toss brisket in crockpot and season it with whatever I have on hand. There are so many good recipes on how to bake or cook the brisket but I preferred the crockpot so I don't have to check the meat again and again. Then heat the meat during I am at work. Always nice when I got home and smell beefy atmosphere.

With the leftover, I would love to make good sandwich: blue cheese dressing, mozzarella cheese, caramelized onions on ciabatta bread. Or make the barbecue sandwich with my own barbecue sauce--yummmmmmy! One time, I put beef Brisket on smoker and let it smoking for two hours to absorb the smokey flavor then transfer to crockpot to finish the cooking. Very excellent, it will make a Master Barbecue Pit Boss little ashamed over their meats.

I don't have my own recipe on Beef Brisket, I like to toss anything in crockpot, turn it on and forget it until dinner time.

Beef Brisket

Serves/Makes: 8

4 pounds fresh beef brisket
2 teaspoons salt
2 teaspoons dry mustard
2 teaspoons paprika
1/8 teaspoon pepper
1/2 teaspoon garlic powder


Directions:
Trim all excess fat from brisket. Combine seasonings until well blended; rub into brisket. Place meat in crockpot with fat side up, cutting to fit if necessary. Cover and cook on low for 8 to 12 hours. Remove brisket from liquid and cut across the grain into thin slices. Serve with juices.

Recipe Location: http://www.cdkitchen.com/recipes/recs/437/Brisket55556.shtml

0 UNIVERSITY CLUB TURKEY WRAPS WITH MANGO CHUTNEY MAYONNAISE

UNIVERSITY CLUB TURKEY WRAPS
WITH MANGO CHUTNEY MAYONNAISE

(Thought you might interest in how a Chef made the turkey wrap according to the recipe. Yes, the wraps are very popular during the lunch hours. There are countless recipes for good wraps. I had been eaten many kind of wraps and always enjoy their best flavor in the mixture of various ingredients that are mixed together and rolled. I already have some favorite wraps: beef and brie wrap, smoked chicken wrap, jerk chicken wrap and Thai beef wrap. I had been at University club in major cities and had eaten many good food there. Unfortunately I didn't had a luck to get a job at one of university clubs. Well, Someday, I will got one.)

Clarence Fowlkes, a cook at the University Club, has the right idea about sandwiches. "Make what you like," he says. Increasingly popular at the club are wraps, which Fowlkes fills with everything from chili cheeseburgers to lobster salad. When making cheese and turkey wraps, he starts with a stir-together chutney mango mayonnaise. Warming the tortilla makes it easier to roll it around the filling.

FOR EACH SANDWICH:
1/4 cap mango chutney
2 tablespoons mayonnaise
2 tablespoons diced mango
1 (9-inch) flour tortilla, warmed
Boston lettuce, cut in ribbons
1 plum tomato, cored and thinly sliced
1 ounce grated havarti cheese
2 ounces thinly sliced roast turkey

Combine the chutney, mayonnaise, and mango; stir until evenly blended. Spread the chutney mayonnaise over the tortilla, leaving about a 1-inch border. Arrange the lettuce in a wide strip from about the middle toward the bottom of the tortilla. Cover with tomato, cheese, and turkey. Fold the bottom of the tortilla toward the center and roll to wrap around the filling. Cut diagonally in half.

University Club
Source: Boston Globe, June 3, 2000

1 Chile Relleno Torta

Chile Relleno Torta

1/2 pound cheddar -- grated
1/2 pound Monterey Jack -- grated
5 eggs
1/3 cup flour -- all-purpose
1 2/3 cups half-and-half
4 ounces green chiles -- diced, drained
1/4 cup picante sauce

Preheat oven to 375F. Mix grated cheeses and spread evenly in buttered 10" pie plate. Beat eggs, add flour slowly, and the beat in half-and-half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chiles over the surface, then spoon picante sauce over all. Bake about 45 minutes or until the center is set.

0 Chicken Margarita

Chicken Margarita

3 1/2 pounds chicken -- cut up
1 teaspoon cumin
1 tablespoon chile powder
3 limes -- juice of
10 garlic cloves -- fine chopped
3 tablespoons olive oil
1/2 cup tequila -- white or gold
1/2 cup water
cilantro -- fresh garnish

In a bowl combine cumin, chile powder, lime juice, garlic and 1 T olive oil. Marinate chicken pieces in mixture for twenty minutes. In heavy skillet, heat remaining oil. Brown chicken pieces on all sides. add marinade, tequila and water. Transfer chicken pieces to a platter. Reduce sauce over high heat until a good coating consistency and pour over chicken.

0 Treats for You: Chocolate Brownies

CHOCOLATE BROWNIES

Makes: 16 brownies

2/3 cup butter or margarine

5 ounces unsweetened chocolate, chopped

3 eggs

1 3/4 cups sugar

2 teaspoons vanilla

1 cup flour

1 cup chopped walnuts

1. Heat oven to 350 degrees. Heat the butter and chocolate in a small saucepan over low heat, stirring constantly until chocolate has melted, about 4 minutes. Remove from heat; cool 5 minutes. (Alternately, you can microwave the mixture in a microwave-safe bowl in 30-second intervals on 50 percent power, stirring between, until chocolate has melted.)

2. Beat the eggs, sugar and vanilla in a medium bowl with an electric mixer on high speed 5 minutes. Beat in the chocolate mixture on low speed until combined; beat in the flour. Stir in the walnuts. Pour batter into a lightly greased 9-inch square pan (or spray bottom and sides of pan with cooking spray). Bake until brownies begin to pull away from sides of pan, being careful not to overbake, about 40 minutes. Place pan on cooling rack; let stand until completely cooled, about 2 hours.

Adaptedfrom"BettyCrockerBakingBasics." (c) 2009, Chicago Tribune.

0 Ham, Gorgonzola and Pear Crostini

Ham, Gorgonzola and Pear Crostini

Recipe Source: The Daily Pork

1 package (8 oz.) finely chopped ready-to-eat ham (about 2 cups) 1 package (8 oz.) cream cheese, softened 1 can (15.25 oz.) Bartlett pears in heavy syrup, drained and finely chopped 1/3 cup (3 oz.) crumbled Gorgonzola cheese 1/4 cup sliced green onion 1/2 teaspoon seasoned pepper 1 loaf French bread or 3 to 4 French sandwich rolls 1/3 cup olive oil Green onion slices for garnish

Combine ham, cream cheese, pears, cheese, onion and pepper; refrigerate for at least 4 hours or overnight to allow flavors to blend. Slice French bread into 1/4-inch slices. Place in single layer on a baking sheet. Brush both sides of each slice with some of the olive oil. Bake at 375º for 6 minutes per side or until toasted and golden brown. Remove from oven to cool on wire rack. When ready to serve, spoon about 1 tablespoon ham mixture on each toasted bread slice. Garnish with green onion slices. Makes 36 to 40 appetizer servings.

0 Curry Powder, "Stolen" from Martha Stewart Living

Occasionally, I will find good recipes from old magazines or some online archives. Always like to look up something interesting in past issues magazines and will find few, then collect them and put them in my MasterCook software for future reference. I had seen some recipes and compared to today's recipes--there are much differences in ingredients or anything little changes to conform today's nutritional rules. I preferred to stick to some old ways because how they tasted--very better than anything like using butter to cook mushroom for an example or using bacon fat to cook kind of hash brown for best flavors.

Many recipes in old magazine always have me so much fun to gather the secret of good recipes. Few people asked me for a recommendation on what magazine they can buy and read. I don't have so much beside Food and Wine, Bon Appetit, Gourmet, and Savuer--I usually told them to look for old magazines for its gems of excellent recipes.

Curry Powder
Recipe By :Martha Stewart Living - Feb/Mar 1994

2 tablespoons coriander seeds
1 tablespoon cumin seeds
1/2 tablespoon mustard seeds
1 tablespoon fenugreek seeds
4 small dried red chilies
1 tablespoon peppercorns
10 fresh or dried curry leaves -- optional
1/2 tablespoon ground ginger
1 tablespoon ground turmeric

1. Place all the seeds together in a sauté pan over medium heat and dry-roast, shaking pan often, until they give off an aroma, about 5 minutes. 2. Combine all ingredients in a mortar or a clean coffee grinder and grind to a powder. Store in an airtight container.

Bon Appetit!

0 Chipotle Ketchup

In few years ago, I had bought Tabasco Mayonnaise and tasted it--very spicy, but it tasted all right. I would love to add lime juice to tart it up. It is good with pork but others it overpowered. I had decided to doctor my own Tabasco mayonnaise along with garlic and lime juice--viola! it tasted good.
When I am on grocery shopping, sometime I will roll my eyes after seeing some "already-made" sauces or mayonnaise like Tabasco ketchup or Tabasco mayonnaise. I had hard time to understand why people will buy it while they knew how to make a decent "home-made" sauce at home. BUT, I think it is for the lazy-asses to take very fast routine.
Personally, I like to mix ketchup with something like Chipotle or Tabasco to add nice zaps to my burger or sandwich or something straight from grilling kettle. Other than that, I can add homemade pesto sauce to mayonnaise for nice gourmet flavored sauce to go with nice chicken breast. Or spicy BBQ sauce to mix with mayonnaise. Or Honey to your favorite brand mustard. Or Orange marmalade to mustard.
There are so many recipes about kind of addition to ketchup, mayonnaise, and mustard. I just Google them up to get some inspirations to try a recipe.


Chipotle Ketchup

3/4 cups ketchup
1-1/2 tsp. pureed canned chipotle en adobo

Combine in a small bowl.

0 Taco Burgers with Chipotle Mayonnaise

Making a chipotle mayonnaise is my favorite thing to do and love to be little creative with chipotle mayonnaise to flavor the sandwich, salads and others. I like the way its spicy and its smokiness kicks dance in my mouth when I ate good sandwich.
This recipe made me so hungry--I checked my refrigerator to see if I have any ground beef, YEAH! I have them. Gotta to find some decent ingredients to mix into beef. Will let you know how it tastes--but I am sure that it tastes so delicious.

Taco Burgers With Chipotle Mayonnaise

1 pound lean ground beef
1/2 cup of your favorite salsa
1 large egg (omit if serving burgers rare or medium rare)
(Personally, I don't add any eggs to ground beef unless I plan to make a meatloaf)
1/2 package (1.25-ounce) taco seasoning mix
1/3 cup mayonnaise
1 chipotle chile in canned adobo sauce
4 hamburger buns, warmed
garnishes to include sliced tomato, fresh chopped cilantro, chopped red onion and pepper jack cheese

Combine the beef, 1/2 cup salsa, egg if using and the 1/2 packet taco seasoning mix in large bowl. Shape into 4 even burgers. Place the mayonnaise and chipotle chile in blender. Cover and blend until nice and smooth.

Grill or broil burgers, turning once, to desired doneness. Serve on buns topped with chipotle chile mayonnaise and appropriate toppings. Serve with your favorite corn tortilla chips.

0 Gnocchi alla Gorgonzola (Gnocchi in Gorgonzola Sauce)

Gnocchi alla Gorgonzola (Gnocchi in Gorgonzola Sauce)
Recipe by ItalianMade.com

Serves: 4
For the gnocchi
10 oz. boiled and peeled potatoes
4 oz. flour
4 oz. steamed and chopped spinach
2 eggs
salt and nutmeg

For the sauce
5 oz. Gorgonzola cheese
3/4 cups cream
2 oz. butter

The gnocchi
Mix the flour, the eggs, the mashed potatoes (still warm) and the spinach (be sure to have squeezed out all moisture) until you get a soft dough. Let stand for twenty minutes. Roll out the dough into long rolls about a 1/2 inch thick. Cut into 1-inch pieces. You can shape these by making little balls and pressing lightly with a fork or the thumb.

The sauce
Melt the chopped Gorgonzola cheese in the cream and butter over a low flame.

Bring a pot of salted water to the boil. Gently drop in the gnocchi. When they float, remove with a slotted spoon and place in a warm serving dish.

Pour the Gorgonzola sauce over the gnocchi, mix gently and serve at once.

0 Chicken Breast, Dried Tomato and Mozzarella Panini

Other Example of Oven-Dried tomatoes... Now my stomach growled...I guess I am hungry....

Chicken Breast, Dried Tomato and Mozzarella Panini
Recipe courtesy Chef Marco Canora, Craftbar, NYC
Yield: 2 sandwiches

Chicken:
1 whole boneless, skinless chicken breast
Olive oil, as needed
2 teaspoons chopped fresh rosemary leaves
Kosher salt and freshly ground black pepper

Oven-Dried Tomatoes:
6 to 8 plum tomatoes, cored
Olive oil, as needed
Kosher salt and freshly ground black pepper

Sandwiches:
2 (6-inch) loaves ciabatta bread, or your favorite long and crusty bread, halved lengthwise
About 6 (1/4-inch thick) slices mozzarella
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper

Make the chicken: Using a knife, butterfly the chicken and pound thin between 2 layers of plastic wrap. Transfer the chicken to a shallow dish, drizzle with olive oil, and sprinkle with the rosemary. Season the chicken with salt and pepper and refrigerate for at least 2 hours and up to 2 days. When ready to cook, preheat a grill. Grill the chicken, turning once, until just cooked through.
Make the tomatoes: Preheat the oven to 250 degrees F.

Using a small knife, score the ends of the tomatoes, drop them in a pot of boiling water, and cook briefly, about 20 seconds. Using a slotted spoon, transfer the tomatoes to a bowl of ice water to stop the cooking. Peel off the tomato skins and cut the tomatoes in 1/2 lengthwise. In a small bowl, toss the tomatoes with olive oil and season with salt and pepper. Arrange the tomatoes on a baking sheet, cut-side up, and bake until lightly browned and somewhat dried, about 3 hours.

Make the sandwiches: Preheat an electric sandwich press or grill. Layer the chicken, tomato, and mozzarella between the bread, sprinkle with rosemary and season with salt and pepper. Put the sandwiches in the press and cook until hot and crispy.

0 Oven-Dried Tomato Tart with Goat Cheese and Black Olives

One of few examples that I used oven-dried tomatoes for a recipe.

Oven-Dried Tomato Tart with Goat Cheese and Black Olives

* 5 tablespoons extra-virgin olive oil, divided
* 6 medium tomatoes or large romas, cored, halved crosswise, seeded
* 2 small garlic cloves, thinly slivered
* 2 tablespoons minced fresh thyme, divided


* 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed


* 1 cup coarsely grated whole-milk mozzarella cheese
* 1/2 cup soft fresh goat cheese (about 4 ounces)
* 2 large eggs
* 1/4 cup whipping cream
* 1/3 cup oil-cured black olives, pitted
* 2 tablespoons freshly grated Parmesan cheese

Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet. (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.)

Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.

Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F.

Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.

Recipe Source: Epicurious

0 Oven-Dried Tomatoes

There are people who had asked me for the recipe. Here is the version of recipe that I can give. There are no secrets in this recipe, it is very simple. I had done this so many time--I lost the track of counting. Very Lovely taste it can add to the salads, sandwiches and some appetizers.

Oven-Dried Tomatoes

You can use the vine-ripened tomatoes in place of Roma tomatoes.

Rinse and dry about 1 pound firm-ripe Roma tomatoes. Slice crosswise into 1/4-inch-thick rounds and pat dry with towels. Coat a 10- by 15-inch baking pan with about 1 tablespoon olive oil. Arrange tomato slices in a single layer in pan. Sprinkle lightly with salt and pepper. Bake in a 200° regular or convection oven until tomatoes are dry but still pliable, 2 1/4 to 2 3/4 hours. While still warm, with a wide spatula, loosen slices from pan. Cool completely and store airtight in refrigerator.

Recipe Source: MyRecipes

0 Apple Fennel Salad with Walnuts

Apple Fennel Salad With Walnuts

1 small head fennel (apx. 1 lb.)
l pound Fuji apples, unpeeled
2 tablespoons walnut oil
2 tablespoons raspberry vinegar
1/4 teaspoon salt
1/2 cup toasted walnut halves
2 tablespoons minced parsley

Trim fennel into a bulb. Quarter and thinly slice. Quarter apples, remove cores and thinly slice. Toss fennel and apple slices with oil to coat. Then toss with vinegar and salt.

Sprinkle with walnuts and parsley just before serving.

0 Black and Blue Olives

Black and Blue Olives

6 oz Jumbo ripe olives; canned, pitted
3 oz Blue cheese
3 oz Cream cheese; softened
2 ts Minced parsley
2 tb Dry sherry

Drain olives. Using a fork, combine blue cheese, cream cheese, parsley and sherry into a smooth paste. Using a parsty bag or the tip of a small knife, fill the olives with the cheese mixture. Chill.

Serves 10 to 12

0 Waldorf Shrimp Salad

Waldorf Shrimp Salad

1 tablespoon lime juice
1/2 pound shrimp, medium, peeled
2 tablespoons walnuts, chopped
1 cup red delicious apple
1 cup celery, diced
3 tablespoons mayonnaise
2 teaspoons prepared horseradish
1/4 teaspoon curry powder
1 pinch salt and pepper
1 head Bibb lettuce

Add 1 tbsp. of the lime juice to 2 cups of water. Bring to a boil and add the shrimp. Cook only until just done, about 3 minutes. Drain the shrimp and hold back a tbsp. of the cooking liquid. Chill the shrimp under cold running water and pat them dry.

Heat a sauté pan over high heat,toss in your walnuts and toast them for a couple of minutes. Stir during cooking time. Allow to cool.

Combine shrimp, celery, apples and walnuts in a bowl. Combine Mayonnaise, the remaining 1/2 tbsp. of lime juice, the reserved liquid, and remaining ingredients in another bowl and blend well. Incorporate the shrimp mixture with mayonnaise mixture and blend well. Serve over a very small bed of soft lettuce like Bibb.

0 Vidalia Onion And Pear Salsa

Vidalia Onion And Pear Salsa

2 cups chopped Vidalia onions
1 cup diced unpeeled pear
1/2 cup chopped roasted red pepper (from a 7 oz. jar)
2 tablespoons chopped fresh jalapeno pepper
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
3/4 teaspoon salt

In a medium bowl combine Vidalia onions, pear, red pepper, jalapeno pepper, cilantro, lime juice and salt. Serve immediately or cover and refrigerate up to 2 days.

Serve grilled with seafood, chicken or hamburgers.

0 Smoked Salmon Chowder

Smoked Salmon Chowder

1/2 lb. bacon, diced
2 cups cubed raw potatoes
1 lb. oven smoked salmon
1-1/2 cups water
1-1/2 cups evaporated milk
3/4 tsp. salt
Pepper to taste

Preparation
Remove skin from salmon and cut or tear into bite size pieces. Fry bacon until crisp. Drain bacon fat. Add potatoes, salmon, and water. Bring to a boil and simmer until potatoes are cooked through, approximately 15 minutes. Add milk, salt & pepper. Bring back up to a simmer, stirring gently.

0 Rainforest Cafe Crab Cakes

RAINFOREST CAFE CRAB CAKES
Recipe Source: Recipelink

Pretty long time ago I ever went to this restaurant for little appetizers before walking around Mall of America. I am not sure that this recipe is what I had eaten but I do remembered how good it tasted. Nice restaurant with all decors of rain forest theme but in my opinion, it is pretty stuffy place. I just said that for one reason that I could not find a rest room across the room....I have to get a waiter to guide me to that damn room with my full bladder. You know how you feel when you have a full bladder.

1 tablespoon Worcestershire sauce
Juice from 1/2 lemon
3 egg yolks
1/2 teaspoon Coleman's dry mustard
1/2 teaspoon black pepper
Pinch red pepper flakes
Pinch Old Bay seasoning
Pinch salt
3 ounces mayonnaise
1 1/2 cups fresh bread crumbs
1/4 cup fresh parsley, finely chopped
1 pound lump crab meat
Olive oil for sautéing

Combine the Worcestershire sauce, lemon juice, egg yolks, mustard, peppers, Old Bay seasoning, salt and mayonnaise in a mixing bowl and mix well. Add the bread crumbs and parsley and mix well.

Gently sift through crab meat to remove any shells. Add to the mixture and fold in gently. Do not break up the crab meat. Make into patties and sauté in olive oil for 2 to 3 minutes on each side.

0 Spicy Pork Quesadillas

Spicy Pork Quesadillas

1/2 pound lean ground pork
1/4 cup diced onion
1 garlic clove -- minced
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano -- crushed
1/2 jalapeno pepper -- minced
4 tablespoons chopped fresh cilantro leaves
4 10 inch) flour tortillas
4 tablespoons grated Monterey Jack cheese OR 4 tablespoons grated Cheddar cheese

In a large (12-inch) nonstick skillet over medium-high heat, cook pork with onion and garlic until browned, drain off any drippings and remove to large bowl.

Stir cumin, oregano, jalapeno and cilantro into pork mixture.

Clean out skillet by wiping with paper towel and heat over medium-high heat. Place one tortilla in skillet, top with half of the pork mixture, spreading evenly and sprinkle with 2 tablespoons cheese.

Top with another tortilla and cook on one side until nicely browned (about 2-3 minutes), pressing down occasionally on top tortilla.

Turn and brown on other side, remove to cutting board and cut into 8 wedges.

Repeat process to make 8 more quesadilla wedges.

Serve with salsa

0 Salad Nicoise

One of classic Salad dishes, I had eaten this salad in french restaurant, few years ago, and enjoyed tasty tuna, very good with Dijon mustard. After the salad, I don't need any more food beside good dessert. Yea, one of best salads.

Salad Nicoise
Salad:

1 1/2 cups torn mixed greens or fresh spinach leaves
1 6 ounce can tuna packed in water
4 ounces fresh green beans, cooked until just done
4 cooked new potatoes, quartered
2 ripe roma tomatoes, cut into wedges
2 hard boiled eggs, halved
1/4 cup black olives
small tin of anchovies in oil
1 teaspoon capers, drained and rinsed, optional

Dressing:

9 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon garlic, smashed with salt until paste
ground black pepper to taste


Preparation
In a large serving bowl, place the mixed greens. Drain thetuna and flake onto the greens. Add the green beans, potatoes, tomatoes, eggs,black olives, anchovies and capers if using.

Place all the dressing ingredients into a bowl and whisk until well incorporated. Pour over the salad and serve immediately.

0 Pecan Chicken With Dijon Sauce

Pecan Chicken With Dijon Sauce

4 boneless chicken breasts
1-1/2 sticks of butter
4 tbsp. Dijon mustard
6 ounce of pecans, finely ground
2 tbsp. canola oil
2/3 cup sour cream
1 tsp. salt
Pepper to taste

Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.

In a microwavable bowl, melt 1 stick of butter and 3 tbsp. of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate. One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.

Melt the half stick of butter in a skillet, add the oil and heat to medium. Saute the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300 degrees) for about 6 more minutes.

Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tbsp. of mustard and season with salt and pepper. Place a pool of the sauce on each of four plates and place the cooked chicken on top.

0 Blazing Bronco Burgers With Smoking Chipotle Honey Sauce

Blazing Bronco Burgers With Smoking Chipotle Honey Sauce

1 pound ground beef, ground buffalo can be substituted for beef

1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Creole or Cajun seasoning
4 roasted Anaheim chili peppers, fresh or canned
4 slices (1 ounce) pepper jack cheese
4 hamburger buns
4 lettuce leaves
4 slices tomato
4 slices red onion

Smoking Chipotle Honey Sauce (recipe follows)

Preparation
To prepare burgers, divide the meat into 4 equal portions and shape into patties. Combine the salt, pepper and Creole or Cajun seasoning, then sprinkle the mixture evenly over the 4 patties. Grill the burgers until nearly cooked to desired level. Top each patty with a chili pepper, followed by a slice of cheese. Cover the grill until cheese melts and burgers are cooked to desired level. Spread the chipotle honey sauce evenly on each of the four buns. Serve patties on buns and garnish with lettuce, tomato and red onion.

Smoking Chipotle Honey Sauce

1 canned chipotle pepper in adobo sauce, sliced
1/3 cup honey
2 tablespoons mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard

Preparation
To prepare sauce, mix all sauce ingredients in bowl and set aside.

0 Lamb Patties Moroccan Style with Harissa Sauce

Lamb Patties Moroccan Style with Harissa Sauce

(4 servings)

1 1/2 lb Ground lean lamb
1 tsp Paprika
1/4 tsp Crushed dried hot peppers
1/4 tsp Ground black pepper
1 tsp Ground cumin
2 tsp Chopped garlic
2 tbsp Grated onion
4 tbsp Chopped parsley
Salt to taste
1 tbsp Vegetable oil
Harissa sauce

Instructions

Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand. Shape the mixture into 8 equal size patties similar to hamburgers. Heat the oil in a non stick skillet large enough to hold all of the patties. Two pans may be necessary. Add the patties to the skillet. Cook them over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain on paper towels and serve with the harissa sauce on the side.

Harissa

(1 servings)

1 oz Dried red chilies
1 Garlic clove, chopped
1 ts Caraway seeds
1 ts Cumin seeds
1 ts Coriander seeds
pn Salt (several)
Olive oil

Instructions

Soak chilies in hot water 1 hour. Drain well; pat dry. Grind to a smooth paste with garlic, spices and salt. Add enough olive oil to cover surface. Cover and store in a cool up to 2 months.

0 Green Olives with Lemon and Rosemary

Green Olives with Lemon and Rosemary

Rind (yellow Part Only) From 2 Lemons, peeled with a
Vegetable Peeler and Cut Into 2" Strips
1/2 Pound Green Olives
1 Teaspoon Crumbled Dried Rosemary Leaves
1 Garlic Clove, thinly sliced
1 Bay Leaf, broken into pieces
1/4 Cup Extra-virgin Olive Oil

Peel 12 strips from lemon rind (yellow part only) with a vegetable peeler or paring knife.

Mix rind strips, olives, rosemary, garlic, bay leaf and olive oil in a plastic container with a lid. Marinate at least 1 hour for flavors to blend. Olives can be kept in the refrigerator for up to 2 weeks.

This recipe yields 8 servings.

Recipe Source: Atkins Cookbook at http://atkinscenter.com

0 Pear Salsa Recipe

Pear Salsa

2 tablespoons vegetable oil
1 medium onion -- chopped
1 green pepper -- chopped fine
1 large garlic clove -- chopped fine
2 tablespoons finely chopped parsley
1 tablespoon lemon juice
1/2 teaspoon salt
1 tablespoon chopped fresh oregano or
1 teaspoon dried oregano
1 tablespoon chopped fresh basil or
1 teaspoon dried basil
1/2 teaspoon Tabasco sauce
2 medium tomatoes -- seeded and chopped coarse
2 pears, peeled and chopped

Heat oil in medium fry pan. Sauté‚ onion until tender, about 3 to 4 minutes. Add green pepper, garlic, parsley, lemon juice, salt, oregano, basil and Tabasco sauce; cook 2 minutes.

Remove fry pan from heat and stir in tomatoes and pears. Cover and refrigerate.

Makes 5 cups.

0 Pork Stew with Beer Recipe

I always enjoyed the pork shoulder, I like to season it before roasting in big dutch oven. Stewed with beer is very good, I had tried few recipes and always like to have good beer with it. Sometime, I will roast pork shoulder with barbecue dry rub all over it for barbecued pork sandwich. There are many possibilities to cook pork shoulder but few recipes I preferred to do at home as family favorites.

Pork Stew with Beer

2 lb Pork boneless shoulder
1 tbsp Olive or vegetable oil
1 Med onion, chopped
2 Cloves garlic, finely chopped
1 Can (8 1/4 oz) whole tomatoes
1 Red Serrano chile, finely chopped
2 tbsp Snipped fresh cilantro
1 ts Salt
1 ts Ground cumin
1/2 ts Dried oregano leaves
12 oz Beer
1 Red pepper, cut pieces
Hot cooked rice

Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring frequently, until all liquid is evaporated and pork is brown, about 25 minutes. Remove with slotted spoon. Drain all but 2 tablespoons fat from Dutch oven. Cook and stir onion and garlic in Dutch oven until onion is tender. Add tomatoes, chile, cilantro, salt, cumin and oregano. Break up tomatoes with fork. Heat to boiling. Reduce heat. Simmer, uncovered, 10 minutes. Stir in pork and beer. Heat to boiling. Reduce heat. Cover and simmer 45 minutes. Stir in red pepper. Heat to boiling. Reduce heat. Simmer, uncovered, until pork is tender and sauce is thickened, about 15 minutes. Skim off fat. Serve with rice.

0 Creamy Smoked Salmon and Dill Tart recipe

Creamy Smoked Salmon and Dill Tart

One of days, I felt like being a lazy guy to look up some recipes for while. I found one that I thought you might like smoked salmon tart. Work with phyllo sheets are fun. I had done many tarts with various recipes, sometime I will create my own recipe to use any ingredients up that were sitting in refrigerator. I always hate to see many food left unused in there but when I find some, I might storm a recipe up for something like appetizer or soup or whatever. With phyllo sheets, I have to buy packages of it from grocery store. If I want to make it from strach, forget it. It will take forever to arrive on what it should be looked like. Enjoy your reading!

5 Sheet phyllo - thawed
3 tb Unsalted butter - melted
4 lg Egg yolks
1 tb Dijon mustard - PLUS 1 teaspoon
3 lg Eggs
1 c Half and half
1 c Whipping cream
6 oz Smoked salmon - chopped
4 Green onions - chopped
1/4 c Dill - fresh, chopped OR 1 T. dried dillweed
Dill sprigs

Generously butter 9-1/2-inch diameter deep-dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel). Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2-inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2-inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Preheat oven to 350F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool. Garnish with dill sprigs and serve slightly warm or at room temperature.

Creamy Smoked Salmon and Dill Tart is located at www.justappetizerrecipes.com