New England Clam Chowder

1 cup chopped onion
1 cup chopped celery
2 tbsp. butter
2 small cans chopped clams, drained
4 cans cream of potato
2 cans New England clam chowder
6 cans water
2 tbsp. chicken base
1 tsp. thyme
1 tsp. white pepper (or black)
2 tbsp. minced parsley

Saute onions and celery in butter until tender.  Add chicken base, clams and seasonings, bring to a boil.  Simmer 30 minutes. 
Add canned soups.  Return to simmer for 15 minutes.
Add parsley.
Serve in bowls with a pat of butter on top.
Option:  Add 1/2 cup diced bacon when cooking vegetables.

Salisbury Steak

One of fall's easiest comfort food recipes.  Go semi-homemade with pre-prepared gravy.

1 1/2  lb. ground beef
1/2 cup Italian bread crumbs
1 tbsp. ketchup
1 tsp. yellow mustard
1 tsp. Worcestershire sauce
1/4 cup diced red onion
1 tbsp. Beef Gravy Powder=McCormick
salt and pepper

1 large onion, sliced thin
1/4 cup red wine
12 oz. beef gravy

Preheat oven to 350 degrees.
mix ketchup, mustard, Worcestershire, onion and gravy powder.
Mix with ground beef thoroughly.  Don't overwork.
Spread beef out and sprinkle on bread crumbs, combine gently.
Mix into 6 oz. portions and bake in oven for about 30 minutes.

Saute onion in butter until browned.
Add wine and reduce till almost evaporated (au sec)
Add gravy and bring to a simmer.
Serve hot over patties with mashed potatoes.  

Cuban Black Bean Soup

1 lb. black beans, soaked in water overnight
1 gallon chicken stock
1 onion, diced
1 green pepper, diced
1/2 cup celery, diced
1 tbsp. garlic
1/4 tsp. dry mustard
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
2 bay leaves
1/2 lb. diced smoked ham or sausage
1 tbsp. lemon juice

Place all ingredients in stock pot and bring to a boil.
Simmer 2 1/2 to 3 hours.
Puree with a immersion blender.
Garnish with diced red onion, grated hard boiled egg and cooked white rice.

Split Pea Soup

Easy soup to make, and perfect for a cool fall day.

1 onion, diced fine
1/2 cup celery, diced fine
1 cup carrots, diced fine
3/4 gallon chicken stock
1 lb. peas
1 bay leaf
1/4 tsp. crushed red pepper
1/2 lb. smoked ham, diced

Place all ingredients in a stock pot and bring to a boil.  Simmer until peas break down and soup thickens, about 2 hours.

Ropa Vieja

Literally means "torn clothes" due to the shredding of the beef.  Hearty Cuban stew great served with steamed rice.

2 lb. top round roast, split into 4 portions
2 onions, chopped
1 cup carrots, chopped
2 celery stalks, diced
1 red bell pepper, chopped
1 bay leaf
1 tbsp. garlic
1 can chopped tomatoes *Rotel
2 tsp. oregano
1/2 tsp. cumin

Place all ingredients in stock pot and cover with 1 cup red wine and beef stock.
Bring to a boil and simmer for 3 hours or until beef shreds.
*Optional, place in a slow cooker after reaching boil.

Mulligatawney (Chicken Curry) Soup

Slightly spicy soup perfect for a cool autumn dinner.

2 onions, diced
3 celery stalks, diced
1 cup carrots, diced

3/4 cup cocktail sherry
1 tsp. garlic
dash thyme
1 lb. diced cooked chicken
1 bay leaf
1 tbsp. curry powder
1 qt. plus 1 pint chicken stock

1 cup heavy cream


Saute veggies in butter until tender.
Add sherry, bring to boil and simmer 15 minutes.
Add rest of ingredients except cream.  Bring to boil and simmer 25 minutes.
Add cream and return to boil.
Thicken with slurry of cornstarch and water.

Old Bay Bloody Mary Mix

Qt. Tomato Juice or V8
3 tbsp. horseradish
1 tsp. black pepper
1 tsp. celery salt
1 tsp. Old Bay Seasoning
2 tsp. Worcestershire sauce
1 tbsp. hot sauce *Tabasco
Lemon or lime juice to taste *recommend less than 1/4 cup

mix all ingredients and chill well.

Onion Soup

2 lg. onions, sliced
12 oz. sherry
1/2 gallon beef broth
2 tbsp. minced garlic
1 tsp. thyme
1 tsp. black pepper

Add all ingredients to a stock pot, bring to a boil and simmer 45 minutes.

Gratinee: In oven proof crock, fill with onion soup.  Top with garlic and herb croutons and sliced provolone cheese.  Bake in 350 degree oven until cheese melts and starts to brown.

How to substitute honey for sugar in your recipes

http://www.cooks.com/recipe/4516i4d5/substituting-honey-for-sugar.html

Cole Slaw Dressing

1 cup mayo
2 tsp. celery salt
2 tsp. black pepper
2 tbsp. mustard
2 tbsp. sugar
2 tbsp. white vinegar

Mix well and refrigerate

Rockefellar Sauce

First, make a mornay sauce.  Mornay is just a cheese sauce using swiss cheese.  Use gruyere if you can find it and afford it.  : )

1 cup white wine
1 cup chicken stock

Bring to a boil and let slowly boil for 15 minutes.
Add 1 cup heavy cream and return to a boil.
Simmer for 5 minutes.
Thicken with cornstarch and water mixture.  About 1/4 cup cornstarch dissolved in equal amount water.
Add 2 cups grated swiss cheese (or gruyere)
Season with salt and pepper.

Saute 1/2 onion with 1/2 lb. diced bacon, until bacon is crisp.
Drain grease.
Off heat, add 1/2 cup Pernod liqueur.
Be careful and bring to a boil.  Pernod may flame up.
Low simmer for 2 minutes.
Add 1 box frozen spinach, thawed and drained extremely well.
Mix with bacon and onions.
Add to cheese sauce.

Beef Bourguignon

I like to turn this into a one pot meal by adding more vegetables and potatoes.

3 lb. cubed lean beef
2 cups baby carrots
1 onion, large chopped
1 cup celery, large chopped
3 cups quality red wine (burgundy)
3 cups beef base
2 tbsp. tomato paste
1 tbsp. garlic powder
1 tsp. thyme
2 bay leaf

4 potatoes, diced
2 cups frozen mixed vegetables


2 cups flour
1 tsp. each, salt, pepper, onion powder, garlic powder, paprika.

Season flour with spices.
Coat beef with flour.
In large stock pot, brown beef in oil.
Add tomato paste and cook 2 minutes, until paste browns.
Add red wine and bring to a boil, simmer 15 minutes.
Add beef stock, onion, celery, carrot and spices.
Bring to a boil.
Simmer until beef is tender, about 2.5 to 3 hours.  Or place in crock pot on high.
In microwave, cook potatoes until tender.  About 3 minutes.
Add potatoes and mixed vegetables to stew.

Shepherd's Pie

This is a "Semi-Homemade" recipe that's bound to please.  Meaty, hearty and perfect as a prepare in advance meal.

1 lb. ground beef (or turkey)
1 cup onion, minced
1/2 cup celery, minced
1/2 cup carrots, minced
1/2 cup red wine
1 tsp. garlic powder
1 tbsp. Italian seasoning
2 cups frozen mixed vegetables
1 tsp. beef base
2 cups cold water with 4 tbsp. brown gravy powder mixed in

4 cups prepared instant mashed potatoes (optional: add cheddar cheese to potatoes)

Saute ground beef and vegetables until beef is brown.  Drain grease.
Add red wine and seasoning.  Simmer 5 minutes.
add frozen mixed vegetables and beef base.  Simmer 5 minutes
Add gravy mix and bring to boil.  Simmer until gravy is thick.

Place in casserole dish and cover with mashed potatoes.
If for future use, refrigerate.
Bake at 350 degrees for 30 minutes or until potatoes start to brown.

I use instant potatoes because they are so smooth and easier to spread on the pie.
Thank you, Sandra Lee, for letting me know it's okay to make things easier as long as they still taste great!

Vegetable Chowder

Time to start stockpiling the soup recipes in time for fall and winter.

1 onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
2 cups cauliflower florets
2 cups broccoli florets
1 cup frozen corn
1 qt. chicken stock
2 cups grated cheddar cheese
3 cans cream of potato soup

Place vegetables and chicken stock in pot and bring to a simmer for 35 minutes.
Add cream of potato soup and bring back to boil
Slowly add cheese, stirring constantly.
Season with salt and pepper.

Crab Quiche

First, bake a prepared pie shell according to package directions.

Dry ingredients:
1/2 lb. jumbo lump crab meat
1/4 cup scallions, diced
2 tbsp. parsley, minced
1/2 cup swiss cheese, grated

Wet ingredients:
3 large eggs, beaten
1 1/4 cup half and half
2 tbsp. dry sherry

preheat oven to 350 degrees.

mix all dry ingredients gently, preserving the lumps of crab.
place in prepared pie shell.

mix all wet ingredients and slowly pour over dry.  allow it to soak into whole pie crust.

bake for 35 to 40 minutes or until custard is set.

Bruschetta

This is a very unorthodox recipe, but very tasty.

2 cups plum tomatoes, diced
1/4 cup red onion, diced
3 tbsp. Worcestershire sauce
2 tbsp. teriyaki sauce
1 tbsp. minced garlic in oil
1 tbsp. extra virgin olive oil
1/2 cup fresh basil, chopped

combine all ingredients and refrigerate.
mix up a few times while chilling
after 24 hours, drain the bruschetta and serve with garlic bread and fresh mozzarella.

Cocktail Sauce

2 cups ketchup
2 oz. horseradish
1 oz. lemon juice
1 tbsp. Tabasco pepper sauce

combine well and refrigerate.

Maryland Crab Vegetable Soup

Great summer soup.  Easy to make and delicious with fresh local crab meat.

1 onion, chopped
1 cup sliced celery
1 cup sliced carrots
2 cups diced cabbage
3 cans chopped tomatoes (use Rotels for some heat)
6 tbsp. chicken base
1 tbsp. beef base
1/2 gallon water
3 tbsp. Old Bay
1 tbsp. black pepper
1 lb. claw crab meat, picked for shells

2 potatoes, peeled and diced
2 cups frozen vegetables (corn, green beans) or mixed vegetable mix
1 lb. crab claws if available

Place all ingredients in stock pot except for final 3.  Bring to a boil and simmer 30 minutes.
Add potatoes and vegetables and cook until pots are cooked.
Add crab claws if available.

Tempura dipping sauce

1/4 cup chopped fresh ginger
1/4 cup sliced green onion
1/4 cup chopped carrot
1 cup soy sauce
3/4 cup water
1/3 cup cooking sherry
1 tsp. sugar

place all ingredients in sauce pan and bring to a boil.
simmer 15 minutes
remove from heat, cool and strain

Avocado Sauce

Smooth and creamy sauce, can be used for all sorts of dishes and as a dip.

2 avocado, peeled and chopped
1 tbsp. shallot, chopped
1 pint chicken stock
3/4 tbsp. dill
2 dashes Tabasco
cup white wine
cup heavy cream

place all ingredients in sauce pan and bring to a boil.
Simmer and reduce by 1/2
use immersion blender and puree till smooth and creamy

Tuna Salad

Why?  Because everyone needs a good tuna salad recipe.
Key, keep it simple.

1 can tuna, well drained
1/4 cup minced celery
1/4 cup minced green onion
1/4 cup mayo
1 tsp. white pepper
1 tsp. lemon juice
1 tbsp. pickle relish (optional)

Mix all ingredients well and refrigerate.
The pickle relish is an Eastern Shore of Maryland addition.

Spicy Hot Crab Dip

This recipe is downsized from the authentic restaurant menu item.
Serve hot with crackers, pita chips or toasted baguettes.
Can also be served over tortilla chips or on grilled chicken.

1 lb. cream cheese
1/4 cup nacho cheese

1/4 cup shallots
1/4 cup green onions
1/4 cup pickled jalapenos
1/4 cup salsa
1 Italian plum tomato, chopped
1 tbsp. horseradish
2 tbsp. lemon juice
2 tsp. garlic
1/2 cup dry sherry
1 tbsp. Old Bay

1 lb. crab meat, picked for shells

warm up cream cheese and nacho cheese in microwave.
In food processor, pulse chop remaining ingredients, except crab meat.

place chopped and blended ingredients in stock pot.  bring to boil and simmer 5 minutes.
add cream cheese and nacho cheese, mix well.

take off heat and fold in picked crab meat.

Cajun Spice, Maryland Style

make your own Cajun spice.

1 cup white pepper
1/4 cup cayenne pepper
1 cup black pepper
1 cup paprika
3/4 cup old bay
1/2 cup oregano
1/4 cup fennel seed
1/4 cup onion powder
1/4 cup garlic powder

Mix well and store in an airtight container

Shrimp Salad

Classic dish spiced up with Old Bay seasoning.  Serve hot or cold as a sandwich or over salad greens.

1 lb. cooked shrimp, dusted with Old Bay
1/4 cup diced celery
1/4 cup diced bell pepper (any color)
1/2 cup diced green onion
2 hard boiled eggs, grated
juice 1 lemon
1/3 cup mayo
1 tsp. celery salt
1 tsp. white pepper
1 tbsp. Old Bay

Combine all ingredients, mix well and refrigerate.

Shrimp, Crab and Corn Chowder

This chowder is light and fresh.  Great flavor with tomatoes, herbs and a creamy finish.  Perfect for hot days when you normally wouldn't want soup.

1 lg. onion, chopped

3 stalks celery, chopped

2 cans diced tomatoes, drained

1 qt. plus 1 cup chicken stock

2 tsp. basil

2 tsp. tarragon

2 tsp. black pepper

2 potatoes, diced

4 cups frozen corn

1 pint heavy cream

1 lb. salad shrimp

1/2 lb. lump crab

Place first seven ingredients in a stock pot.  Bring to a boil.  Simmer 45 minutes.

Add potatoes and frozen corn.  Cook until potatoes are done.

Add cooked shrimp, crab and cream.

Classic Old Bay Crab Cakes

This is pulled from the archives.  This is the original Old Bay brand recipe that appeared on the can.
Intriguing addition of baking powder for a lighter crab cake.

2 slices bread, crusts removed
milk to moisten
1 tbsp. mayo
1 tbsp. Worcestershire
1 tbsp. baking powder
1 tbsp. parsley flakes
1 tsp. Old Bay
1/4 tsp. salt
1 egg, beaten
1 lb. crab meat

Break bread into small pieces and moisten with milk.  Add mayo and Worcestershire, mix well.  Add remaining ingredients and form into 4 crab cakes.
Refrigerate 30 minutes before cooking
Broil or fry until golden brown on both sides

Macaroni and Cheese

I make this on special occasions.  Basically, it calls for making an au gratin sauce then combining with cooked pasta.  You can prepare ahead of time then reheat in the oven with a parmesan and bread crumb crust, if you like that.

1 box pasta, cooked
1 pint heavy cream
1 pint chicken stock
8 oz. shredded cheddar cheese
8 oz. cubed Velveeta
4 oz. grated parmesan
2 oz. crumbled bleu cheese
2 tbsp. Dijon mustard

bring stock and cream to a boil.  Thicken slightly with cornstarch and water.  Slowly add cheeses.  Whisk in Dijon mustard.  Season.  Mix with pasta and serve. 
To reheat, place in a buttered casserole pan, bake at 350 degrees for 30 minutes, stirring occasionally. 

Chicken and Tortellini Salad

It's been a while but I'm still here.  I've been making this pasta salad for a few years.  It used to be a staple at the restaurant and was always very popular.  Nice to serve it over a bed of chopped lettuce or mixed greens.

1 lb. tortellini, cooked and chilled
1 lb. chicken, cooked and chilled-(great use for leftover rotisserie chicken)

3/4 cup mayo
3/4 cup ranch
1/2 cup Major Grey chutney (recommend Pataks)

12 cherry tomatoes, halved
1/2 cup cucumber, cut into slices and quartered
1/2 cup red onion, diced
1/2 cup mixed bell peppers, diced

mix mayo, ranch and chutney together.
combine with rest of ingredients
salt and pepper to taste
chill well before serving