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"Foodie Fun" - Recipes From Our Members
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Crispy Crab and Sweet Potato Cakes Submitted by Teresa Wood Servings: 4 This dish is a perfect harmony of flavors and textures, making it an ideal appetizer or a satisfying main course. Ingredients: Vegetable Oil Salt & Pepper, to taste 1 Tbsp Old Bay Seasoning 1 Tbsp Dijon Mustard 2 Tbsp Mayonnaise 1 cup bread crumbs 1 egg, beaten ½ cup finely chopped green onions 1 cup, cooked and shredded crab meat 2 medium sweet potatoes, grated (about 2 cups) 1 Tbsp lemon juice, for serving Directions: In a large bowl, combine the grated sweet potatoes, crab meat, green onions, beaten egg, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix well until all ingredients are thoroughly combined. Shape the mixture into patties, about 1/2 inch thick, ensuring they hold together. Heat vegetable oil in a large skillet over medium heat, enough to cover the bottom of the skillet. Carefully add the sweet potato cakes to the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan; you may need to cook in batches. Once cooked, remove the cakes from the skillet and place them on paper towels to absorb any excess oil. Serve the crab and sweet potato cakes hot, garnished with a squeeze of fresh lemon juice or alongside a zesty lemon aioli for dipping. Tips: For added flavor, consider adding diced bell peppers or jalapeños to the mixture. You can make these cakes in advance and refrigerate them. Just fry them right before serving. |
Submitted by Erica Segal Ingredients: 2 cups flour ¼ cup baking powder 1 cup (+) whipping cream ½ cup chocolate chips ½ tsp salt Directions: Mix ingredients, roll into a ball. Turn out on floured board, kneed 10 times. Flatten, cut or roll. Top with 2 tbsp butter & sugar. Bake: 12 – 15 minutes 425 degree oven |
Submitted by Linda Reidinger Ingredients: 1 lb. mushrooms, cleaned 2 Tabs. butter 1/3 cup sour cream ¼ tsp. salt Dash pepper 1 Tabs. flour ¼ cup chopped parsley
½ cup shredded Swiss, Gruyere or cheddar cheese. Directions: Slice mushrooms ¼ inch thick. Heat butter; sauté the mushrooms and cover pan until they are juicy. Blend sour cream with salt, pepper and flour until smooth. Add to mushroom mixture and heat to boiling, stir constantly. Pour into shallow baking dish. Sprinkle with cheese and parsley. (can be refrigerate at this time until ready to bake) Bake 425º, uncovered, until thoroughly heated. Great with steak or on top of baked potato! |
Submitted by Teresa Wood Ingredients: 1 ½ cups all purpose flour 2 tsp baking powder 1 tsp cinnamon ¼ tsp nutmeg ½ tsp salt 1 cup grated carrots (about 2 medium carrots) ¼ cup brown sugar 1 cup milk 1 large egg 1 tsp vanilla extract 2 tbsp unsalted butter, melted 4 oz cream cheese, softened ½ cup powdered sugar Additional milk, 2 tbsp (for frosting) ½ cup chopped walnuts (for garnish) Directions: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined. In a separate bowl, combine the grated carrots, brown sugar, milk, egg, vanilla extract, and melted butter. Mix until the ingredients are fully incorporated. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. While the pancakes are cooking, prepare the cream cheese frosting by mixing together the softened cream cheese, powdered sugar, and 2 tablespoons of milk in a small bowl until smooth and creamy. Serve the carrot cake pancakes warm, topped with a generous dollop of cream cheese frosting and a sprinkle of chopped walnuts. Options: For an extra burst of flavor, consider adding raisins or crushed pineapple to the batter. Hint: You can make these pancakes ahead of time and freeze them. Just reheat in the toaster or microwave when you're ready to enjoy! |
Grilled Hanger Steak with Herb Marinade Submitted by Teresa Wood Checkout her website: teresasrecipes.com Savor the rich, beefy flavor of hanger steak in this delightful grilled dish that's perfect for summer barbecues. Known as 'butcher's steak', this cut is beloved for its tenderness and robust taste, making it an ideal choice for grilling. Marinated with aromatic herbs and garlic, this steak is sure to impress your guests and elevate any outdoor gathering. Pair it with a fresh chimichurri sauce for an extra layer of flavor! Ingredients: 1 ½ pounds Hanger steak ¼ cup olive oil Garlic, 4 cloves, minced 1 teaspoon salt 1 teaspoon black pepper Fresh Rosemary, 2 tablespoons, chopped Fresh Thyme, 2 tablespoons, chopped Chimichurri Sauce, ½ cup Directions: Preheat the grill to medium-high heat. In a small bowl, mix together the olive oil, minced garlic, salt, black pepper, rosemary, and thyme. Rub the marinade all over the hanger steak, making sure to coat it evenly. Let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for more flavor. Place the steak on the grill and cook for about 6-8 minutes per side for medium-rare, or until desired doneness is reached. Remove the steak from the grill and let it rest for 5 minutes before slicing. Slice the steak against the grain and serve hot with chimichurri sauce drizzled on top or on the side. Serves 4 |
From the kitchen of Barb Shea Ingredients: 12 oz. angel hair pasta 4 Tbsp. unsalted butter, divided 1 Tbsp. extra-virgin olive oil 1 lb. shrimp, peeled, deveined, tails removed Freshly ground black pepper 4 garlic cloves, finely chopped 3/4 cup dry white wine Juice of 1/2 lemon Pinch of crushed red pepper flakes 3/4 cup finely grated Parmesan, plus more for serving 1 Tbsp. finely chopped fresh parsley, plus more for serving. Directions: In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain. Meanwhile, in a large skillet over medium heat, melt 1 Tbsp. butter with oil. Add shrimp; season with salt and black pepper. Cook, flipping halfway through, until pink, about 2 minutes per side. Transfer to a plate. In same skillet over medium heat, melt remaining 3 Tbsp. butter. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine, lemon juice, and red pepper flakes and bring to a simmer. Cook, stirring, until liquid is slightly reduced, about 2 minutes. Add Parmesan and cook, stirring, until melted, about 2 minutes more; to avoid clumping when adding the Parmesan, I used my Microplane Classic Zester to finely grate and then in small amounts add and stir in the cheese. Return shrimp to skillet along with parsley and cook, stirring, until warmed through, about 1 minute. Add pasta and toss to combine. Divide pasta among bowls. Top with Parmesan and chopped parsley. |
Submitted by Diana Orso Bloom gelatine: Sprinkle 1 Tablespoon of unflavored gelatin over 2/3 cup of cold milk in a saucepan, let sit for 5 minutes. Then turn on heat to low - medium setting, stir and slightly warm the mixture. Panna Cotta: While the gelatin is blooming, measure 1 1/4 cup of whole milk, 2 teaspoons of vanilla bean paste, 1/3 cup superfine sugar, pinch of salt, and 1 1/2 cups of heavy cream. Combine this with the gelatin mixture and again bring to just a warm state, while ensuring the sugar dissolves. Pour the mixture into a glass bowl and place in fridge for a half hour, then stir, you want to see the vanilla is not settling to the bottom, refrigerate for another 15 minutes, stir again, and at this point ladle into 6 oiled custard cups or small bowls (about 1/2 cup per serving). Refrigerate cups overnight and next day you can take a butter knife to loosen sides and flip into a serving dish. I like to decorate with crushed pistachios, raspberries and raspberry coulis. |
Submitted by Marilyn Dopler Ingredients: Filling: 4 cups chopped rhubarb ¾ cup sugar 1 Tbsp cornstarch 1 tsp vanilla extract Topping: 1 cup rolled oats ¾ cup flour ½ cup brown sugar ½ tsp cinnamon ¼ tsp salt ½ cup unsalted butter, melted Directions: Preheat oven to 375 degrees. Grease 9 x 9 baking dish. Combine rhubarb, sugar, cornstarch & vanilla. Toss until coated & then spread into baking dish. In separate bowl mix oats, flour, brown sugar, cinnamon & salt. Drizzle in butter & mix until crumbly. Sprinkle topping over rhubarb mixture. Bake 40- 45 minutes until filling is bubbly & topping is golden brown. Allow to cool 10-15 minutes before serving for the filling to set up. Optional: top with ice cream or whipped cream. Enjoy! |
Grilled Sweet Potatoes with Herby Yogurt Dressing Submitted by Barry Stuck Ingredients: 4 large Sweet Potatoes., peeled and cut into 1½ thick slices. Place on rimmed sheet pan
For the Herby Yogurt Dressing
Cooking Instructions: 1. Preheat the grill to medium-high heat (approximately 400F), about 10-15 minutes, keeping the lid closed. 2. Drizzle sweet potatoes with olive oil and sprinkle generously with kosher salt. Toss to coat evenly. 3. Arrange sweet potato wedges on the grill, cut side down. Grill for about 15 minutes, turning every 2-3 minutes until fork tender with a nice char. 4. While grilling, prepare the yogurt dressing by blending yogurt, green onions, dill, garlic, basil, lemon juice, and remaining salt until smooth. 5. Remove from grill, arrange on a serving plate, drizzle herby yogurt dressing and garnish with additional dill. Or use dressing as dipping sauce. |
Hawaiian Summer Chicken Submitted by Robin Stuck
Ingredients: 8 chicken thighs Fresh pineapple – sliced Marinade: 2 large cloves of garlic – finely chopped 1 inch piece of fresh ginger – grated ¼ cup fresh basil – chopped Juice of 1 orange Juice of 1 lemon 1 tablespoon brown sugar ½ tsp. salt ¼ tsp. black pepper 1 tablespoon dried curry 2 tablespoons teriyaki sauce 2 tablespoons soy sauce 1 tsp. balsamic vinegar Instructions: 1. Combine all of the above ingredients for the marinade in a large bowl. Add the chicken thighs and refrigerate for at least one hour or up to overnight. 2. Preheat Oven 350 degrees: 3. Remove the chicken from the marinade and place in a baking pan. Bake for 50 – 55 minutes or until the juices run clear and the skin is a nice golden color. Serve with fresh pineapple. Serves 4 |
From the kitchen of Marilyn Dopler Bright, zesty, and melt-in-your-mouth tender, this effortless dinner fills your home with the most irresistible aroma. Light, flavorful, and perfect for busy weeknights. Yield: 4 servings Ingredients: 4 boneless, skinless chicken breasts 1/4 cup fresh lemon juice 1/4 cup chicken broth 4 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup fresh parsley, chopped Lemon slices, for garnish Directions: Place the chicken breasts in the bottom of the crockpot. In a small bowl, whisk together the lemon juice, chicken broth, minced garlic, oregano, thyme, salt, and black pepper. Pour the mixture over the chicken, coating each piece well. Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is tender. Remove the chicken and let it rest for a few minutes before slicing or shredding. Spoon some of the flavorful cooking liquid over the chicken and garnish with fresh parsley and lemon slices. Notes: For extra tanginess, add a bit of lemon zest to the sauce mixture. If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the slow cooker during the last 20minutes. |
From the kitchen of Linda Gregson Ingredients: 7 medium potatoes 2 Tbls vinegar Dash of pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp salt 4 cup salad oil 1 cup mayonnaise 4 hard cooked eggs, chopped 2 cup dairy sour cream 3 cup sliced green onions & tops 2 tsp chopped dill weed 4 cup diced celery Directions: Cook potatoes in jackets, peel & slice while warm. Combine vinegar, pepper, onion & garlic powder, salt and oil. Pour dressing over potatoes. Let stand one hour or longer. Add remaining ingredients and chill. Serves 6-8 |
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