Recipe Tag: Miscellaneous

Place 1 teaspoon olive oil in a large skillet over medium heat.

When the pan is hot, add the crabmeat and cook, tossing frequently, for about 7 to 10 minutes, until the crab is cooked but still tender.

Remove and let cool, then place in the refrigerator.

Place the remaining 1 teaspoon olive oil in the pan and add the onion.

Cook for 10 to 15 minutes. Toss frequently until the onions are only slightly browned.

Place the onions in a food processor fitted with a steel blade with the cream cheese, salt, pepper, and cayenne.

Process until almost smooth.

Add the crabmeat and pulse gently until the crab is only slightly broken up.

Remove and fold together gently until blended.

Chill.

Serve chilled or reheat gently.

Place the water in a shallow sauce pan over high heat.

When the water boils, add the clams.

When the clams open, remove from the pan and set aside to cool. Remove the clams and chill in the refrigerator.

Pour the clam broth through a fine mesh strainer and set aside.

Place the butter in a medium skillet over medium high heat.

When it is melted, add the shallots and cook, stirring frequently, until softened – about 10 minutes.

Add the reserved clam broth and increase the heat to a simmer. Reduce until there is only about 2 tablespoons of liquid remaining.

Remove and place in a food processor fitted with a steel blade along with the sour cream, cream cheese, and pepper.

Pulse gently until the shallots are slightly blended into the cream cheese.

Add the clams to the food processor and pulse gently until well blended.

Chill.

Serve cold or reheat gently.

Gather all ingredients and equipment.

Place the coriander, cumin, garlic, olive oil, lemon zest, lemon juice, paprika, salt, red pepper flakes, cilantro, parsley, mint, and honey in a blender, food processor, or mini-chopper.

Process until the texture of pesto.

Chill well before serving.

Place a small skillet in the oven and preheat to 325°F.

Place the olive oil in the skillet with the onions and carrots.

Roast for 10 minutes and stir.

Return the pan to the oven and roast for another 10 minutes.

Add the jerk seasoning, stir, and roast for another 5 minutes.

Add the lemon juice and white wine, stir, and roast for another 5 minutes.

Remove from the oven and let cool (this is to avoid curdling the yogurt added in the next step).

Place in a mini-chopper or blender with the avocado, Greek yogurt, and salt.

Puree until smooth.

Chill before serving.

Place a sheet of wax paper on the kitchen counter. Place the pumpkin seeds in a non-stick skillet over medium-high heat. Cook, stirring frequently, for about 5 minutes. Watch the seeds closely and as they begin to brown reduce the heat to medium.

Add the salt. Cook for about one minute more until the seeds are browned.

Add the maple syrup and let it bubble for about ten seconds shaking the pan vigorously to coat the pumpkin seeds well.

Remove the pan from the heat and stir the pumpkin seeds. Turn them out of the pan onto the wax paper to cool. Separate them into small clumps just after placing on the wax paper so that they won’t stick together.

Place a sheet of wax paper on the kitchen counter.

Place the pecans in a non-stick skillet over medium-high heat. Cook, stirring frequently, for about 5 minutes. Watch the nuts closely and as they begin to brown reduce the heat to medium.

Add the salt. Cook for about one minute more until the pecans are browned.

Add the maple syrup and let it bubble for about ten seconds shaking the pan vigorously to coat the pecans well.

Remove the pan form the heat and stir the pecans. Turn them out of the pan onto the wax paper to cool. Separate them from each other just after placing on the wax paper so that they won’t stick together.

Place the cheese, pimentos, green onion, and sour cream in a bowl and fold together until blended.

Chill well before serving.

Drain the artichoke hearts and place in a food processor. Process for about 5 seconds.

Add the mayonnaise, mozzarella, tarragon and pepper. Process until almost smooth.

When ready to serve, place the dip in a glass dish.

Put the dish in the microwave and heat in 30 second intervals, stirring well.

May also be served cold.