Recipes

Green Beans With Shallots and Parmesan

Green Beans With Shallots and Parmesan

Fresh ingredients topped with Parmesan cheese make a delicious side dish your guests will love.
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Equipment

  • Saucepan

Ingredients

Instructions

  • Melt butter in a saucepan over medium-high heat; add sliced shallots, and sauté 12 minutes or until golden.
  • Remove from heat.
  • Cook green beans in boiling water to cover 10 to 12 minutes or until tender, and drain.
  • Stir in shallots, salt, and pepper.
  • Sprinkle with Parmesan cheese.
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Course; Cheese / Side Dish

Home-Cooked Pole Beans

Home-Cooked Pole Beans

Here’s a classic, easy bean recipe flavored with bacon drippings and enhanced with a little sugar.
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Ingredients

  • Makes 6 to 8 servings / Prep: 12 Min. Cook: 22 min.
  • 2 pounds fresh pole beans
  • 3 bacon slices
  • 1 cup water
  • 1 teaspoon salt
  • ¼ teaspoon sugar
  • ¼ teaspoon pepper

Instructions

  • Wash beans; trim stem ends.
  • Snap beans in half, and set aside.
  • Cook bacon in a large saucepan until crisp; remove bacon, reserving drippings in pan.
  • Crumble bacon, and set aside.
  • Add water and remaining 3 ingredients to saucepan; bring to a boil over high heat.
  • Add beans; cover, reduce heat to medium, and cook 15 minutes or to desired doneness.
  • Sprinkle with crumbled bacon.
  • Serve with a slotted spoon.
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Course; Side Dish

Asian-Glazed Asparagus

Asian-glazed asparagus on rustic wooden table

Asian-Glazed Asparagus

Toast sesame seeds by spreading them out in a thin layer in a shallow pan. Bake at 350° for 4 to 6 minutes, stirring twice.
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Ingredients

Instructions

  • Combine first 4 ingredients in a small saucepan.
  • Bring to a boil; cook 1 minute, stirring constantly.
  • Remove from heat; set aside
  • Snap off tough ends of asparagus.
  • Cook asparagus in hot olive oil in a large skillet over medium-high heat, stirring often, 6 minutes or until crisp-tender.
  • Add chicken broth mixture to asparagus; cook, stirring constantly 1 minute or until thoroughly heated.
  • Stir in pepper.
  • Sprinkle with sesame seeds.
  • Serve immediately.
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Course; Chicken / Side Dish
Cuisine; Asia

Asparagus With Garlic Cream

Asparagus With Garlic Cream

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Ingredients

Makes 8 to 10 servings / Prep: 20 min., Cook: 3 min., Chill: 8 hrs.

Instructions

  • Stir together first 7 ingredients.
  • Cover and chill 8 hours.
  • Snap off tough ends of asparagus.
  • Cook in boiling water to cover 3 minutes or until crisp-tender; drain.
  • Plunge asparagus into ice water to stop the cooking process; drain.
  • Serve with garlic cream.
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Course; Side Dish
Diets; Vegetarian

Cucumber-Salmon Sandwiches With Dill

Cucumber-Salmon Sandwiches With Dill

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Ingredients

Makes 24 sandwiches / Prep: 25 min., Chill: 1 hr.

Garnishes:

Instructions

  • Process first 6 ingredients in a food processor until blended, stopping to scrape down sides.
  • Cover and chill 1 hour.
  • Spread cucumber mixture on cut side of each bagel half, and top each portion with smoked salmon.
  • Garnish, if desired.
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Course; Fish / Sandwiches

Open-Faced Tuna Melts

Open-Faced Tuna Melts

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Ingredients

Makes 2 servings / Prep: 5 min., Broil: 5 min.

Instructions

  • Combine first 8 ingredients in a medium bowl.
  • Divide mixture evenly among muffin halves; top with cheese.
  • Place on a baking sheet; broil 5 inches from heat 5 minutes or until golden brown.
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Course; Fish

Crab Cake Sandwiches

Crab Cake Sandwiches

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Ingredients

Makes 6 servings / Prep: 20 min., Cook: 6 min. per batch, Chill: 1 hr.

Instructions

  • Combine ¾ cup breadcrumbs, egg, and next 5 ingredients; gently fold in crabmeat.
  • Shape crab mixture into 6 patties; dredge in remaining ½ cup breadcrumbs.
  • Cover and chill 1 hour or overnight.
  • Melt butter in a large nonstick skillet over medium-high heat; cook crab cakes, in batches, 3 minutes on each side or until golden.
  • Drain on paper towels.
  • Serve on buns with tartar sauce and coleslaw.
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Course; Fish / Sandwiches

Caribbean Seafood Wraps

Caribbean seafood wraps with shrimp, fish, mango and fresh vegetables on a rustic wooden table

Caribbean Seafood Wraps

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Ingredients

Makes 8 servings / Prep: 25 min., Cook: 5 min., Chill: 2 hrs.

Instructions

  • Toss avocado with 2 tablespoons lime juice; set aside.
  • Peel shrimp, and devein, if desired.
  • Sauté shrimp, scallops, and garlic in hot oil in a large skillet 5 minutes or until shrimp turn pink; cool.
  • Stir together ½ cup lime juice, honey, and cilantro in a large bowl.
  • Add seafood mixture, black beans, onion, corn, and avocado, tossing to coat.
  • Cover and chill 2 hours.
  • Spoon mixture evenly onto tortillas, and roll up.
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Course; Fish / Wrap’s
Cuisine; Caribbean

Dressed Mini Oyster Po’boys

Dressed Mini Oyster Po’boys

To save time, purchase premade coleslaw.
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Ingredients

Makes 4 to 6 servings / Prep: 30 min., Fry: 4 min. per batch

Instructions

  • Combine cornmeal and 2 tablespoons Creole seasoning.
  • Dredge oysters in cornmeal mixture.
  • Pour oil to a depth of 1 inch into a Dutch oven; heat to 375°.
  • Fry oysters, in 3 batches, 3 to 4 minutes or until golden.
  • Drain oysters on paper towels.
  • Stir together ½ cup mayonnaise, vinegar, and mustard.
  • Stir in cabbage; set slaw aside.
  • Stir together remaining ½ cup mayonnaise, ketchup, and next 3 ingredients in a small bowl.
  • Spread cut sides of French bread rolls with mayonnaise mixture; place oysters and slaw evenly on bottom halves of each roll.
  • Cover with tops.
  • Serve immediately.
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Course; Fish