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PECAN-CRUSTED CRAB CAKES WITH SWEET PEPPER SAUCE

Ingredients

Pecan Crusted Crab Cakes
1/3 cup pecan halves
1 slice firm textured white bread torn
2 tablespoons mayonnaise
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 egg yolk
4 ounces (1/4 pound) lump crab meat
1 tablespoon minced chives
1 1/2 tablespoons butter

Instructions

Sweet Pepper Sauce 1 large red bell pepper (1/2 pound
coarsely chopped 1 tablespoon olive oil 1 tablespoon plus 1
teaspoon balsamic vinegar Salt and cayenne to taste Place pecans
and torn bread in a blender or small food processor. Pulse until
pecans are finely chopped and bread is crumbly. In a medium bowl
combine mayonnaise lemon juice mustard and egg yolk; blend well.
Add crab and chives; stir gently to mix breaking up large lumps.
Stir in 6 tablespoons of pecan-bread crumbs. Place remaining
crumbs on a plate. Form crab mixture into 4 cakes about 2 inches
in diameter. Dredge crab cakes in crumbs pressing gently to help
mixture adhere. In a medium skillet (preferably one that is
nonstick) melt butter over a medium-low heat. Add crab cakes
cover pan and saut? turning over once about 5 minutes total until
they are hot in center and nicely browned on both sides. To serve
spoon pepper sauce onto 2 salad plates. Place 2 crab cakes on
each plate. Garnish with whole chives and lemon wedges Sweet
Pepper Sauce
Place bell pepper olive oil 1 tablespoon vinegar
and 1/4 cup water in a small saucepan. Cover and cook over medium
heat 20 minutes. Let cool slightly then puree pepper and any
remaining liquid in a blender food processor until as smooth as
possible. Season with remaining vinegar salt and cayenne to
taste. Cooking Time: 25 minutes Serves 2

BLACK CHERRY JELLO

Ingredients

1 can Bing black cherries
1 large pkg. black cherry jello
(regular or sugar free)
13 oz. Coke or Diet Coke

Instructions

Drain fruit. Add water to juice to make 2 cups. Heat to a boil.
Add jello; stir until dissolved. Put pan in sink of cold water.
Add Coke and fruit mix. Pour in jello mold and refrigerate. Top
with Cool Whip once jello has hardened.

CHRISTMAS SMELL GOOD RECIPE

Ingredients

1 package pickling spice
1 package whole cloves
1 package stick cinnamon
1 jar apple juice

Instructions

Put in crockpot. Fill to top with water. Bring to boil put on
simmer. Last 2 to 6 weeks. Paris Texas

COCONUT CAKE

Ingredients

1 cup butter softened
2 cup sugar
5 eggs
3 1/2 cup all-purpose flour
3 teaspoon baking powder
1 cup coconut milk or pasteurized milk
1 teaspoon vanilla
Sour Cream Coconut Filling
Cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with coconut milk and vanilla. Pour into 3 greased and floured 9 inch cake pans and bake at 350 degrees for 25-30 minutes. Cool cake completely and split cake layers. Spread Sour Cream Coconut Filling between layers and on top of cake. Seal cake in airtight container and refrigerate 3 days before serving.SOUR CREAM COCONUT FILLING:
2 cup powdered sugar
2 cup commercial sour cream
1 (9 oz.) carton frozen whipped
topping (thawed)
1 teaspoon vanilla extract

Instructions

Combine powdered sugar sour cream whipped topping and vanilla;
mix until well blended. Stir in coconut. Yield: About 5 1/2
cups

VANILLA WAFER CAKE

Ingredients

1 (12 oz.) box vanilla wafers
1 cup moist coconut
1 1/2 cup pecans or walnuts
1 1/2 sticks margarine
2 cup sugar
6 eggs
1/2 cup buttermilk

Instructions

Crush first 3 ingredients; set aside. Cream margarine sugar and
eggs; set aside. Combine two mixtures together alternately with
buttermilk. Bake in greased and floured tube pan at 350 degrees
for 1 hour 10 minutes.
Recipes from The Weekend Chef (http://theweekendchef.com)