Cooking And Recipes Blog

If you like bell peppers and onions, you’ll love this. Baby red potatoes could be added for a more complete meal. Feel free to mix and match any of your favorite vegetables.

1 head of cabbage
1 bell pepper
1 Vidalia onion
4 pieces bacon
a little bacon grease [optional]
a dab of butter [optional]
salt and pepper, to taste.
1 cup water [approximate]

Quarter everything and wrap it together in aluminum foil with the cabbage on the bottom. Add the water and, if you prefer, some bacon grease or butter for flavor. Place foil pack over or near the fire for about an hour. Keep a check on the cabbage for tenderness, and make sure it doesn’t boil dry of water or burn. Salt and pepper to taste.

Popularity: 1% [?]

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This recipe will make you think that you are eating Little Debbie Oatmeal Creme Pies.

Cookies

1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups 1-minute Quaker Oats

Creme Filling

2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla  

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together margarine, sugars, molasses, vanilla, and eggs.
3. In a separate bowl combine the flour, salt, baking soda, and cinnamon.
4. Combine the dry ingredients with the wet ingredients. Mix in the oats.
5. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10 to 12 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook – when cooled, the cookies should be soft and chewy.
6. While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in 2 teaspoons of very hot water. Set this solution aside to cool.
7. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer.
8. Assemble each creme pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling.
Makes 2 dozen creme pies.

Popularity: 1% [?]

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If you are looking for great crab recipes while keeping to your low carb diet this New Year, try some of these great crab recipes:

CRAB AND SALMON CAKES

1 (6 oz.) skinless salmon fillet, cut into strips
1/2 cup heavy cream
1 tsp. salt
1/2 tsp. ground white pepper
1 lb.lump crabmeat, picked over for shells
1/4 cup finely diced, seeded tomato
2 tbl each snipped fresh chives and chopped parsley
1 tbl olive oil

In a food processor, pulse salmon strips until finely chopped. With machine running, slowly add cream, salt and pepper; process until smooth. Transfer to medium bowl; stir in crabmeat, tomato, chives and parsley until well blended. Shape into 8 (3″ round) cakes, about 3/4″ thick. In large non-stick skillet, heat oil over medium-high heat. Add 4 cakes; fry 2-1/2 minutes per side to brown. Drain on paper towel. Fry remaining cakes; drain.

Makes 4 servings
316 calories
2 carbs

CRAB CAKES

Yield: 6 servings

1-1/2 pounds crab meat, backfin, cartilage and shells removed
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
3 tablespoons minced onion
1 egg

Combine all ingredients and shape into 6 patties. Broil 6 inches from heat source, 3 minutes per side, until golden brown. Serve immediately.

Makes 6 servings of 3 ounces each.

Per Serving: 178 Calories
2 carbs
CRAB CASSEROLE

6-1/2 oz. crab meat
8 oz. cream cheese
10 black olives, chopped
4 green onions, chopped
4 cups steamed broccoli and cauliflower (cut into small pieces after steamed)
1 cup shredded cheddar cheese
Mrs. Dash
old bay seasoning
1/2 cup heavy cream
4 slices cooked bacon, crumbled

In a medium bowl mix crab, cream cheese, olives and green onion until well blended – set aside.

grease a large casserole dish and put half of the broccoli/cauliflower on the bottom of the dish. Top with half of the crab mixture, then sprinkle half of the cheese. Sprinkle Mrs. Dash and Old bay. Repeat layers ending with Mrs. Dash and Old Bay seasonings. Pour heavy cream over the top and sprinkle crumbled bacon on last.
Cover with foil and bake for 20 minutes at 350 degree oven. Remove foil and bake for 15 minutes longer

Entire reccipe has about 28 NET carbs (fiber subtracted) Makes about 6-8 servings, 3-5 carbs per serving.

 CRAB IN SEASHELLS
 
7-8 oz lump crabmeat, cooked*
1 tablespoon cream
1 pkg (8-oz) cream cheese
2 tablespoons minced onion
1/2 teaspoon horseradish
1/4 teaspoon salt and pepper
1/4 cup toasted almonds

Allow cream cheese to soften a few minutes at room temperature. Slowly blend in cream. Add onion, horseradish, salt and pepper. Carefully stir in crabmeat. Spoon mixture into individual baking shells or casseroles. Sprinkle with almonds. Bake in a 375ºF oven for 15 minutes. Serve immediately.

*If freshly cooked lump crabmeat is not available to you, canned crabmeat can be substituted, but it’s simply not as good. If you must substitute, remember with canned crabmeat, price is the best indicator of quality. Don’t scrimp.

Makes 6 servings. 6.3 carbs per serving.

CRAB WITH CREAMY GORGONZOLA SAUCE
 
8-12 oz lump crabmeat, cooked*
2 tablespoons butter
1/2 cup crumbled Gorgonzola cheese
1/2 cup half-and-half, or cream
1/2 cup freshly grated Parmesan cheese, plus more if desired
Salt to taste

Melt the butter in a 1- or 2-quart saucepan over low heat. While it is melting, put the Gorgonzola in a small bowl and mash it with a fork or potato masher, gradually adding the milk. Don’t worry about making it smooth, just make sure it is well-combined. When the butter is melted, add the cheese-milk mixture and continue to cook, stirring and mashing occasionally.
Mix crabmeat with the sauce in a large, warm bowl; stir in the Parmesan, then taste for salt and add some if necessary. Serve, passing additional Parmesan at the table if you like. Serve immediately.

*If freshly cooked lump crabmeat is not available to you, canned crabmeat can be substituted, but it’s simply not as good. If you must substitute, remember with canned crabmeat, price is the best indicator of quality. Don’t scrimp here.

Makes 6 servings. 6.8 carbs per serving if made with cream; 8 carbs per serving if made with half-and-half.

The best Gorgonzola (which, not surprisingly, is imported from Italy) is soft and creamy to begin with. Combine it with butter and cream and you have luxury combined with intense flavor. This dish can be made with lobster or chicken also and is delicious! 

CRABMEAT CASSEREROLE

Yield: 4 to 6 servings

1 pound crab meat
4 ounces cream cheese
4 ounces Cheddar, shredded
1/4 cup heavy cream
2 ounces sherry

Mix all ingredients and put into a 2-quart glass casserole dish. Bake at 350 degrees F for about 35 minutes.

Per Serving: 364 Calories
2 carbs

Popularity: 1% [?]

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