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Recipes
Crab Cakes
By rainmaker
1. Heat 2 tablespoons oil in a skillet over high heat
- 2 tablespoons olive oil
- 6 green onions, chopped
- 3/8 cup olive oil
- 2 (6 ounce) can canned crabmeat, drained
- 2 eggs
- 1 tablespoon mayonnaise
- 1 teaspoon dry mustard
- 20 buttery round crackers, crushed
- Fresh Parsley
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- 1/4 to 1/2 teaspoon Old Bay Seasoning
- Salt to taste
- Ground black pepper to taste
- 1 cup Panko (Japenese bread crumbs) or regular dry bread crumbs
- Aioli Sauce
- 3/4 cup mayo
- 3 cloves minced garlic
- 2-1/2 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Appetizer - Crostini with Caramelized Onion Jam
By rainmaker
Heat oven to 350 degrees Bake French loaf as directed on can
- 1 can (11 oz) Pillsbury refrigerated crusty French loaf
- 2 tablespoons olive oil
- 2 medium sweet onions, thinly sliced (about 2 cups)
- 2 teaspoons garlic, finely chopped
- 1 teaspoon kosher (coarse) salt
- 2 tablespoons packed brown sugar
- 1/4 cup red wine vinegar or balsamic vinegar
- 1/2 cup chicken or vegetable broth
- Cooking spray
- 1/4 cup goat cheese, softened (2 oz)
- 1 teaspoon chopped fresh thyme or oregano leaves
Zucchini Cake
By rainmaker
Mix first set of ingredients together
- Add:
- 1 stick margarine
- 1-1/2 cups sugar
- 1/2 cup buttermilk or sour milk
- 1/2 cup oil
- 3 eggs
- 1 tsp. vanilla
- 1/4 cup cocoa
- 2-1/2 cups flour
- 1 tsp. soda
- 1/2 tsp baking powder
- 2 cups Zucchini
- 2 tsp. cinnamon
- 1/2 tsp. cloves
- 1/2 tsp. salt
Ham Bone Soup
By rainmaker
1. Place the soaked beans into a very large pot and fill with enough water to cover by about 1 inch
- 1 -16 oz. package bean mixture, soaked overnight
- 1 1 1 leftover ham bone
- 2-1/2 cups leftover cubed ham
- 1 large onion, chopped
- 3 stalks celery, chopped
- 4 large carrots, chopped
- 18 to 24 oz. can diced tomatoes
- 2 cans vegetable broth
- 2 to 3 cans low sodium chicken broth
- 2 tablespoons Worcestershire
- 2 tablespoons Dijon mustard
- 1 tablespoon chili powder
- 3 bay leaves
- 1/2 teaspoon black pepper
- 1 tablespoon dried parsley
- 3 tablespoons lemon juice
- 1 teaspoon kosher salt - if needed
Broccoli Salad W/Creamy Lemon Dressing
By rainmaker
1. Chop broccoli into bite-sized pieces, grate carrot, chop apple and thinly slice onion and transfer into a salad ...
- 2 medium broccoli heads, stems included, chopped into bite-sized pieces (5 to 6 cups)
- 1 large carrot, grated
- 1 apple, cored and finely chopped
- 1/4 medium red onion (1/4 cup), thinly sliced
- 1/2 cup pecans or walnuts, toasted
- 1/2 cup raisins or craisins
- Dressing -
- 1/2 cup mayo
- 1/2 cup sour cream
- 2 Tbsp. fresh lemon juice
- 1/2 Tbsp. sugar, or add to taste
- 1/4 tsp. sea salt
- Pinch of black pepper
Berry Smoothie
By rainmaker
Put ingredients in blender and blend
- 1 cup berries
- 1/4 cup pomegranate juice
- 1/4 cup water
- 1/2 banana
- 1 cup ice
- honey (optional)
Stacy's Hash Brown Cheese Potatoes
By rainmaker
Combine all and mix well. Top with corn flake topping
- Topping:
- 2 lb. frozen hash brown cubes (partially thawed)
- 1/2 cup melted butter
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup chopped onion
- 1 pint sour cream
- 10 oz. shredded cheddar cheese
- 1 can cream of mushroom soup
- 2 cups crushed corn flakes
- 1/4 cup melted butter
Twice Baked Potatoes
By rainmaker
Preheat oven to 350 degrees F
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream
- 1/2 cup milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded Cheddar cheese, divided
- 8 green onions, sliced, divided
Cod - Baked and Breaded
By rainmaker
Preheat oven to 450F degrees
- 1/4 cup mayonnaise
- 2 tablespoons grated parmesan cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon anchovy paste
- 1/4 teaspoon black pepper
- 1/2 cup Italian breadcrumbs
- 3 tablespoons flat leaf parsley, chapped
- 4 cod fish fillets
- lemon wedge
Fruit Dip
By rainmaker
Mix first 3 ingredients. Sprinkle cinnamon on top
- 1 - 8 oz. cream cheese
- 1/3 cup Rum Chata
- 1 Tbl. Brown Sugar
- Cinnamon