Maryland Crab Cakes

Ingredients:

• 1 Large Egg
• 2 1/2 Tablespoons Hellman's Mayonnaise
• 1 1/2  Dijon mustard
• 1 teaspoon worcestershire sauce
• 1 teaspoon Old Bay Seasoning
• 1/4 teaspoon Salt
• 1/4 cup finely diced celery (approx 1 stalk)
• 2 tablespoons finely chopped parsley
• 1 pound Lump Crab Meat (i justed jumbo - just a preference)
• 1/2 cup panko
• Canola Oil

Directions:

• Line baking sheet with aluminum foil
• Combine all ingredients in bowl, lightly mix without breaking up too much of the crab meat
• Shape into 6 crab cakes (about 1/2 cup each) and place on prepared baking sheet.
• Cover and refrigerate for 1 hour
• * could make smaller and use for appetizers*

Mexican Mojito - On the Border Copycat

Ingredients:

• 6 to 8 Mint Leaves
• 2 lime wedges
• 3/4 ounce 1800 Silver Tequila
• 3/4 ounce Cointreau Liquer
• 1/4 cup sweet and sour mix
• 1/2 ounce agave syrup
• splash soda

Garnish:

• sprig of mint

Instructions:

1. Drop mint leaves and lime wedges into a 16-ounce glass and use a muddler (or a wooden spoon) to smash mint and lime, extracting juices
2. Fill Glass with Ice.
3. Add Tequila, Cointreau, sweet-and-sour mix, and agave syrup.  Slide a shaker over the top of the glass and invert it a couple times until agave nectar is incorporated.  Remove shaker from the glass, add a spash of soda, a straw and sprig of mint.

A gallon of Margaritas

Ingredients:

• 6 cups tequila (two fifths)
• 2 1/2 cups triple sec (1 fifth)
• 2 1/2 cups fresh lime juice
• 2 1/2 cups fresh lemon juice
• 2 cups simple syrup

Simple Syrup Mix:

• 2 cups granulated sugar
• 2 cups boiling water
• Stir together until clear.  Let cool

Directions:

• Mix ingredients togethern in a gallon container and refrigerate.

From;

http://www.jeffreymorgenthaler.com/2006/a-gallon-of-margaritas/

Puerto Rican Rice and Beans

Ingredients:

• 2 Tablespoons Oil
• 2 Tablespoons Sofrito
• 4 oz Tomato Sauce
• 1 packet Sazon (orange Goya packet 0 con culantro y achiote)
• 1 can pegeon peas - gandules verdes
• 1 cup rice - rinsed
• 1 cup of Water
• 1 small jar of olives

Directions:

Heat the pan over high and add oil.  Add sofrito and stir for a minute.  Add tomato sauce and stir again.  Toss in Sazon, beans and olives.  Stir in rice and water and cook, stirring often, unlt the water has almost evaporated completely.  Once the rice is dry enough, mound it all in the center of the pot.  Turn the heat down as low as possible and put the lid on firmly.

Leave the rice this way until done, about 20 minutes.  DO NOT remove the lid to check every 5 minutes or the heat will escape.  When the rice is done it's not fluffy like white rice, it's very al dente and oftentimes a lot of it will stick to the bottom of the pot.  This is totally normal!  Scrapte it up, if you like and serve it.  

http://www.cookingwithanne.com/2008/04/puerto-rican-rice-and-beans.html

Rocker's homemade Chili

Ingredients:

• 1 1/2 - 3/4 pounds of ground beef (i use 85/15 for more flavor)
• 1 Green Pepper - Diced
• 1 Large Onion - Diced
• 1 Jalapeno - Seed & Dice or leave seeds in for more heat
• 2 cans Light Red Kidney Beans
• 1 can diced tomatoes w/Jalapeno
• 28 oz can of crushed tomatoes
• Olive Oil
• Salt,Pepper,Garlic Powder
• Chili Powder

Preparation:

In a large pot use medium heat, add olive oil, Onions & Peppers.  Add salt and cook for about 5 minutes until soft.

In a large frying pan use medium high heat, add a touch of olive oil and ground beef.  Season with Salt, Pepper, Chili Powder, and garlic powder.  I use a potato masher to mash the ground beef up into a fine consistency.  Once cooked all the way through add to large pot, stir

Add tomatoes & kidney beans to pot. Stir

Add about a tablespoon (more or less depending on your heat level) of hot sauce.  I prefer Cholulu but any will do.

Stir

Simmer for about 2 hours over very low flame

Slow Cooker Refried Beans

Ingredients:

• 1 pound bag of pinto beans
• 2 garlic cloves, diced
• 1 medium onion, diced
• 1 jalapeno diced for more heat or seeded and diced
• 1/2 teaspoon chili powder
• 6 cups water
• 1 tablespoon salt

Instructions:

1. Dump beans into a colander and pick out any that are broken or shriveled.  Risne with water.
2. Put beans and rest of the ingredients EXCEPT SALT in a slow cooker.  Stir to mix
3. Cook on low for 8 hours or high for 4-5.  
4. Once beans are nice and soft, drain out as much liquid as possible
5. Mash beans, adding liquid back in as need to get the consistency you like.
6. Add salt to taste, a little at a time so as not to oversalt
7. Serve warm with rice and or/cheese
8. Freeze any leftovers

CopyCat Olive Garden Alfredo Sauce

Ingredients:

• 6 oz Cream Cheese
• 1 stick of Butter
• 1 quart of heavy cream
• 8 oz grated parmasan cheese
• garlic powder (optional)

Instructions:

1. Melt butter and cream cheese in a sauce pan over medium heat.  The cream cheese might look a bit strange, just try and make it as smooth as possible.
2. Add heavy cream and turn the heat to medium-high
3. Whisk together until butter and cream have combined and until the sauce bubbles slightly
4. Add Parmesan cheese, if you don't use all 8 oz, add a little bit of garlic powder
5. As it sits it will thicken up