-
Check here for the full archive of recipe collections.
Check here for the full archive of recipe collections.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.
From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.
-
Try these Ingredient Substitutions when you're in a bind!
Try these Ingredient Substitutions when you're in a bind!
Simple solutions for healthier cooking.
Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy!
A pinch of this, a dab of that... click here for a printable conversion chart. Keep this posted on your refrigerator for easy reference!
Money Saving Ideas
Money saving ideas to bet on.
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.
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
