How to make Tasty Crab Kebab-Taste of Home

Tasty Crab Kebab-Taste of Home

Ingredients: (Crab Kebab)

• 1 cup shelled crab meat
• 1-2 green chilies, chopped
• 1″ ginger grated
• 1 garlic bead, minced
• 2 shallots, chopped
• curry leaves few
• salt to taste
• 1 pinch of turmeric
• dash of garam masala
• 2 turns from a peppermill
• few cilantro leaves
• 1/4 cumin seeds
• 2 tsp rice flour
• 1 egg white
• oil for frying

Procedure:

1. The preparation is very simple if you opt to buy already shelled crab meat. Just mix all the above mentioned ingredients together (except oil).
2. Divide them into equal parts and shape them up into tiny-kebabs or in a desired fashion.
3. Heat oil in a griddle, and shallow fry them until reddish brown and crisp.
4. Serve warm as an appetizers or as a finger food for your cocktail party.

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What to Make Tasty Hamburgers With Oven Chips

• Serves4
• Hands-On Time15 min
• Total Time40 min

NUTRITIONAL INFORMATION

Per Serving

• Calories597 calories
• Calories301 calories from fat
• Fat34 g
• Sat Fat8 g
• Cholesterol75 mg
• Sodium766 mg
• Protein28 g
• Carbohydrate44 g
• Sugar4 g
• Fiber3 g
• Iron5 mg
• Calcium98 mg
• 
  

INGREDIENTS

1. 1pound new potatoes, sliced 1/8 inch thick
2. 2tablespoons olive oil
3. kosher salt and pepper
4. 1pound ground beef
5. 4hamburger buns
6. 1/4cup mayonnaise
7. 1pickle, sliced
8. 1small head butter lettuce
9. 1beefsteak tomato, sliced

DIRECTIONS

1. Heat oven to 400° F.
2. In a bowl, toss the potatoes and oil. Spread on a baking sheet and roast, stirring occasionally, until crisp, about 30 minutes. Sprinkle with ¼ teaspoon salt.
3. Meanwhile, heat a grill or grill pan to medium.
4. Shape the beef into four 1-inch-thick patties. Season with ½ teaspoon each salt and pepper. Cook to desired doneness, about 3 minutes per side for medium.
5. Transfer the patties to buns and top with the mayonnaise, pickle, lettuce, and tomato. Serve with the chips.

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Tasty Meat Loaf

How to Cook Meat Loaf

Mom’s classic gets a makeover with shredded Italian cheese and a barbecue sauce glaze.

• Serves4
• Hands-On Time10 min
• Total Time50 min

NUTRITIONAL INFORMATION

Per Serving

• Calories630 calories
• Calories55 calories from fat
• Fat38 g
• Sat Fat15 g
• Cholesterol241 mg
• Sodium1,300 mg
• Protein45 g
• Carbohydrate25 g
• Sugar1 g
• Fiber1 g
• 
  

INGREDIENTS

1. 1 1/2pounds ground beef
2. 12-ounce envelope onion soup mix
3. 1cup shredded Italian cheese blend
4. 1cup fresh flat-leaf parsley, chopped (optional)
5. 2eggs
6. 1 1/2cups saltines (about 4 ounces), finely ground
7. 1/3cup water
8. 1/2cup barbeque sauce (optional)

DIRECTIONS

Heat oven to 400° F. In a large bowl, combine the beef, soup mix, cheese, parsley (if using), eggs, and saltines. Add the water and combine.

Transfer the meat mixture to a baking dish and form it into a 9-inch loaf. Bake until cooked through, about 40 minutes.

If using barbecue sauce, remove the meat loaf from oven after 25 minutes and pour the sauce over the top. Return to oven for about 15 minutes more.

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Easy Drop Biscuits

How to Make Quick & Easy Drop Biscuits

These smooth, buttery biscuits make a no-fuss side dish.

• Makes6 biscuits
• Hands-On Time10 min
• Total Time30 min

Nutrition Information: (per serving)

• Calories315 calories
• Fat17 g
• Sat Fat10 g
• Cholesterol44 mg
• Sodium614 mg
• Protein6 g
• Carbohydrate35 g
• Sugar2 g
• Fiber1 g
• Iron2 mg
• Calcium106 mg

INGREDIENTS

1. 2cups all-purpose flour, spooned and leveled
2. 1/2cup (1 stick) cold unsalted butter, cut into small pieces
3. 1tablespoon baking powder
4. 1teaspoon kosher salt
5. 1cup whole milk

DIRECTIONS

1. Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.
2. Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes.

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How to Make Tasty Miso Mac and Cheese

How to Make Tasty Miso Mac and Cheese

Miso paste has all the excellent qualities of cheese; it's savory, rich, and packed with umami flavor. 

Serves 6 (or 4 hungry people)

 Ingredients:

• 8 ounces dried pasta (I like elbows or cavatappi)
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk, warmed slightly
• 2 1/4 cups shredded cheese (I like a mix of cheddar, Pecorino, and Gruyère), divided
• 1/4 cup sweet white miso paste, or to taste
• 1/4 teaspoon kosher salt
• freshly ground pepper
• 1 cup panko breadcrumbs 

1. Preheat oven to 375° F.
2. Bring a large pot of heavily salted water to boil. Add your pasta and cook until a minute or two (do not cook it all the way to al dente!). Drain (don't rinse) and set aside.
3. In a large pan, heat the butter until it melts. Add the flour and cook, whisking constantly to break up any clumps, for a minute or two.
4. Whisk in the warm milk and bring the mixture to a boil, then reduce to a simmer and cook until the mixture thickens and coats the back of a spoon.
5. Remove from the heat and stir in 2 cups of the cheese, salt, pepper, and miso paste. (N.B.: Start with just two tablespoons of the miso paste, and taste. Add more as you like but it's important to taste and decide what you like!)
6. Add the cooked pasta to the cheese sauce and stir to coat.
7. Pour the pasta into a greased baking dish (big enough to hold your pasta—a 9- by 13-inch dish works, or a 2-quart or 3-quart dish) and sprinkle the top with the remaining 1/4 cup cheese and the panko.
8. Bake the pasta for about 25 minutes. The pasta should be bubbling and the breadcrumbs should be browned.
9. Remove from the oven, let cool slightly, and serve the tasty ......

 

 

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How to Clean, Crack, Shell Crab & Cook Tasty Crabs? Tricks & Tips

How to Cook Crabs? Tricks & Tips

 

How to cook crab

1. Keep live crabs loosely covered in the refrigerator up to 12 hours. Grasp crabs carefully from the rear end, between the legs, and put in a pan to make sure they fit, with 3 to 4 inches of clearance below pan rim. Remove crabs and fill pan with enough water to cover crabs by 2 to 3 inches. Cover pan and bring water to a boil over high heat.
2. One at a time, grasp crabs as described above and plunge them headfirst into the boiling water; if you have too much water, ladle out excess and discard. Cover pan and start timing. When water resumes boiling, reduce heat to a simmer. Cook 1 1/2- to 2 1/2-pound crabs 15 minutes, 3-pound crabs about 20 minutes.
3. Drain crabs; to be able to handle quickly, rinse briefly with cool water.

How to clean, crack, and shell crab

1. Pull off and discard triangular flap from belly side.

2. Turn crab belly side down; pulling from the rear end, lift off back shell. Drain and discard liquid from shell. If desired, scoop soft, golden crab butter and white crab fat from shell into a small bowl to eat by the spoonful with crab or to stir into a dipping sauce. If using back shell for garnish, break bony section (mouth) from front end of shell and discard. Rinse shell well and drain.

3. On the body section, pull off and discard reddish membrane that covers the center (if it hasn't come off with the back) and any loose pieces. Scoop out any remaining golden butter and add to bowl. Pull off and discard long, spongy gills from sides of body. Rinse body well with cool water.
4. Twist legs and claws from body. Using a nutcracker or wood mallet, crack the shell of each leg and claw section. With a knife, cut the body into quarters.
5. Break apart legs and claws; using your fingers, a small fork, a pick, or a crab leg tip, remove meat. Pull body sections apart and dig out pockets of meat. Discard shells. One cooked, cleaned 1 3/4- to 2-pound crab (with back shell) yields 7 1/2 to 8 ounces (1 1/3 to 1 1/2 cups) of meat; heavier crabs do not always have more meat.

 

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How to Make Yummy Mini Crab Melts

Mini Crab Melts

Yield:

Makes 8 servings

Total time: 20 Minutes

Ingredients: (Mini Crab Melts)

16 (3/4-ounce) slices sourdough bread

3/4 cup mayonnaise

3/4 teaspoon lemon zest

3 1/2 tablespoons chopped fresh dill, divided

1/2 teaspoon salt

12 ounces lump crabmeat, drained and picked

2 tablespoons finely chopped red onion

32 (1/4-inch-thick) Roma tomato slices

4 ounces Gruyère cheese, grated (about 1 cup)

1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat broiler. Arrange bread slices in a single layer on a baking sheet, and broil 1 to 2 minutes on each side or until lightly golden and toasted.

2. Whisk together mayonnaise, lemon zest, 3 tablespoons dill, and 1/4 teaspoon salt in a small mixing bowl. Combine crab, onion, and 1/4 teaspoon salt in a medium mixing bowl. Add 2 tablespoons mayonnaise mixture to bowl; stir to combine.

3. Spread remaining mayonnaise mixture evenly over toasts. Divide crab mixture evenly over toasts; top evenly with tomato slices and cheese. Broil 3 minutes or until cheese melts. Sprinkle with black pepper and remaining 1/2 tablespoon dill. Serve immediately.

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