Recipe Ingredients | eastwestbakery.com

Posts Tagged ‘Recipe Ingredients’

The Palm’s Crab Cake Recipe

Mar 29, 2011 General

Ingredients:
2 lbs. jumbo crab meat
1/2 c.
diced celery
1/2 c.
lg. diced onion
1 lb.
diced pimento
6
slices stale bread, without crust,
soaked in water & squeezed dry
1 extra
lg. egg
1/3 lb.
Old Bay seasoning
Curry
powder
1 tbsp.
herb seasoning
–SAUCE:–
1/2 c.
mayonnaise
1 tsp.
spicy brown mustard
Salt
& pepper to taste

Directions:
Remove shell from crab meat, being careful not to break the lumps, saute celery and onion in butter. Mix seasoning mix, sauce, bread and egg together. Toss crab meat with seasoning. Add celery, onion and pimento, toss. Add sauce mixture and toss. Scoop 4 ounce portions onto greased sheet pan. Press into cake form, broil until golden brown (about 6 to 8 minutes). Makes 12 crab cakes. To serve 6.

Tags: 1 Tbsp, C Mayonnaise, Crab Cake Recipe, Crab Cakes, Crab Meat, Curry Powder, Diced Celery, Herb Seasoning, Lg Egg, Lumps, Old Bay Seasoning, onion, Ounce, Recipe Ingredients, Sauce Mixture, Scoop, Seasoning Mix, Sheet Pan, Spicy Brown Mustard, Stale Bread

Chess Pies Recipe

Mar 27, 2011 General

Ingredients:
4 eggs
1 c. sugar
1/2 c. butter or margarine
1 c. walnuts, chopped
1 c. raisins
Uncooked pastry shells

Directions:
Cream butter or margarine and sugar. Add 2 whole eggs and 2 yolks. Beat well and add nuts and raisins. Pour into unbaked pastry shells. Bake 15 minutes at 400 degrees. Reduce heat to 325 degrees, top with meringue made of egg whites and 6 tablespoons sugar and 1 teaspoon vanilla. Bake 15 minutes longer.

Tags: 15 Minutes, Butter Or Margarine, C Butter, C Raisins, C Sugar, C Walnuts, Chess, Cream Butter, Egg Whites, Eggs, Meringue, Nuts, Pastry Shells, Pies, Recipe Ingredients, Teaspoon Vanilla

Baklava Recipe

Mar 27, 2011 General

Ingredients:
3/4 lb. melted butter
1 lb.
Filo dough
FILLING:
1 lb.
walnuts, chopped
2 tsp.
cinnamon
1/3 c.
sugar
SYRUP:
2/3 c.
water
2 c.
sugar
Dash of
lemon juice

Directions:
Arrange Filo in jelly roll pan. Pour melted butter between each sheet. Use 1/2 package of Filo on bottom (about 12 sheets). Spread nuts evenly over Filo. Layer rest of Filo on top of nuts. Spread with melted butter. Cut in diamond shapes. Bake at 300 degrees for 1 hour; cool completely before removing from tray. Freezes well.