Fancy Crabmeat baked in Ramekins with Toast
1 1/2 teaspoons unsalted butter
1 cup Homemade Mayonnaise, recipe follows, or good quality store-bought mayonnaise
1/2 cup chili sauce
2 tablespoons finely chopped green onions
1 lemon, juiced
1 whole clove minced garlic
1 teaspoon dry mustard
1 teaspoon tarragon vinegar
1 teaspoon paprika
1 teaspoon hot red pepper sauce
1 pound lump crabmeat, picked over for shells and cartilage
7 strips bacon, crisply fried and crumbled
6 tablespoons freshly grated Parmesan Cheese
Large Croutons, recipe follows, or toast points, accompaniment
Preheat the oven to 400 degrees F.
Grease 6 (4-ounce) ramekins with the butter, place on a baking sheet, and set aside.
• Combine the mayonnaise, chili sauce, green onions, lemon juice, garlic, mustard, vinegar, paprika, and hot sauce in a large bowl and mix well.
• Fold in the crabmeat and mix until well coated with the sauce, being careful not to break up the lumps.
• Divide the mixture among the prepared dishes and top each portion with 1 tablespoon each of the bacon and cheese.
• Bake until the crabmeat is hot and the cheese is golden brown on top, 8 to 10 minutes.
• Carefully transfer the ramekins to six plates and serve immediately with croutons on the side.
Mayonnaise:
1 large egg
1 large egg yolk
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
2 tablespoons water
1 1/4 cups vegetable oil
1/4 cup olive oil
1/8 teaspoon cayenne, optional
• Place the egg, egg yolk, lemon juice, mustard, 1 tablespoon of water, and salt in the bowl of a food processor or blender.
• Process on high speed for 20 seconds.
• With the motor running, pour the oil in a thin stream through the feed tube and process until the mixture begins to thicken.
• When half of the oil has been incorporated, add the remaining tablespoon of water.
• With the motor running, add the remaining oil in a thin stream, and process on high until all the oil is incorporated.
• Adjust the seasoning, to taste, with salt and cayenne pepper, if desired.
• Chill and use as needed.
Cook’s note: The mayonnaise will keep, stored in an airtight container in the refrigerator, for 24 hours.
Yield: 2 cups
Large Croutons:
1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to 1/2-inch slices
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
Place the bread slices on a large baking sheet and brush 1 side of each slice with the olive oil, then lightly season with the salt and pepper. Bake until light golden brown, about 8 minutes.
Cool slightly on the baking sheet before handling or serving.
Yield: 12 to 20 croutons
Serves 6
Super Fast Vegetarian Pizza
1 tablespoon olive oil
1 medium zucchini — diced
1 medium yellow crookneck squash — diced
1/2 teaspoon dried crushed red pepper flakes
16 ounces baked cheese pizza crust such as Boboli
14 ounces mushroom pizza sauce
3 large cloves garlic — minced
4 ounces mozzarella cheese — shredded
1/2 cup sun-dried tomatoes — drain, thinly sliced
1/3 cup parmesan cheese — grated
Preheat oven to 450F. Heat oil. Add zucchini, yellow squash and red pepper; sauce until veggies are almost tender, about 5 minutes.
Place pizza crust on baking sheet. Spread mushroom sauce over. Sprinkle with garlic, then mozzarella. Top with squash mixture and tomatoes. Sprinkle with Parmesan. Bake pizza until cheese melts and crust is crisp, about 13 minutes.
Per Serving (excluding unknown items): 294 Calories; 12g Fat (34.9% calories from fat); 12g Protein; 36g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 648mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat.
Calzone with Salad
Ingredients:
Calzone Dough
Ricotta Cheese Filling
Ratatouille
Tomato Pepper Sauce
Italian Salad
Roast Garlic
ADDITIONAL INGREDIENTS
olive oil, as needed
6 basil leaves
Instructions:
TO SERVE
Spoon ratatouille on plates. Slice calzones into thirds; fan slices around ratouille. Rub cut surfaces of garlic bulbs with olive oil; place next to ratatouille. Garnish with basil leaves. Place tomato and red pepper sauce on side plates. Serve with Italian salad.
Preparation: bake
Temperature: hot
Servings: 6
Cheesy Broiled Flounder
Ingredients
2 pounds flounder, or white fish
2 tablespoons lemon juice
1/2 cup parmesian cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
3 each green onions, chopped
1/4 teaspoon salt
1 dash red pepper sauce, aka Tabasco®
Directions:
Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice.
Combine next 6 ingredients in a small bowl and set aside.
Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork.
Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly.
Garnish with lemon twists and parsley if desired.