excellent crab cake recipe! could be used as a main course or an appetizer. taken from gourmet magazine, feburary, 1995 issue and presented by jessica b. harris.
we have this at the holidays, like everyone else for 3 generations. it's very easy and very good. a good beginning job for the cooks that want to help. the faster you peel and chop the faster this dish is, lol.
there is no alcohol in this version. i was drawn into williams sonoma cooking store by the delicious aroma of this pie baking. they were kind enough to share the simple recipe, which i promptly made the minute i got home. although their brand of margarita
this recipe was created by my grandfather about 30 years ago. it was originally designed to cook 10 0lbs of salmon but i have shortened the recipe to only make 1 lb. it is a recipe with many flavors. the edges of salmon are very sweet in nature. as you wo
this is a really thick hot chile. i myself don't use the hot peppers or tabasco sauce. i also use the ground red pepper instead of the crushed red pepper. i like my chili a little more thinner so i also add tomato juice. make this on a nice cold day and
my aunt and dad makes this for family functions. it's really easy to make and quite tasty. 2lbs of ribs equals 8 pieces or so. use as much as barbecue sauce as you like to taste. also good leftovers if there is any left.
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