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    17 Recipes

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    Omit the onion is you have picky eaters.

    Recipe #410434

    Remember to let your steak rest for 5-10 minutes after it comes off the grill. And always slice against the grain of the meat.

    Recipe #410431

    Who doesn't love stuffed biscuits? What? You've never had stuffed biscuits?!

    Recipe #410407

    Recipe #410366

    Very good recipe here. It's quick and easy and delicious. Good ingredients to have on hand as well.

    Recipe #410365

    A nice change of pace when cooking with shrimp.

    Recipe #410285

    YUM! Very simple and tasty!

    Recipe #410259

    You gotta love potatoes.

    Recipe #410256

    This makes a lot of marinate. If you're having a cook-out and need to get some flavor on that fish drop a couple pounds of it in this sauce for a couple hours and you'll have some amazing filets on your hands.

    Recipe #410254

    Another tasty vegetable dish.

    Recipe #410253

    CALM DOWN! With all those ingredients it looks complicated but it's really simple. After a quick read through the steps you'll see what i mean. This is such a great dish and I've been making it for years. Use your favorite vegetables or use the ones suggested here.

    Recipe #410252

    This is a delicious and easy to make sauce for all your burgers. Check out my recipe for 'Amazing Burgers' if you like. This recipe will make enough sauce for about 6 burgers.

    Recipe #398590

    I always used to play around with my burger recipes until the night i made these- I'll never make burgers any other way. Enjoy! NOTE: The addition of a slice of your favorite cheese melted over the top of your burgers can never hurt. ANOTHER NOTE: I make my patties and let them sit in the fridge covered in clear wrap for a half hour before grilling. MORE NOTES: A good juicy burger can tend to make the bun soggy so it's a good idea to lightly toast the bun on the grill. LAST NOTE: For a great sauce for all your burgers check out my 'Amazing Burger Sauce' recipe.

    Recipe #398589

    Somebody asked me to post my recipe for Maryland crab cakes- so here it is. I was born and raised in Baltimore and Annapolis and have cooked in all types of restaurants in the area. I've tasted crab cakes from all over the state (and elsewhere, of course) and the most important thing I've learned thus far is to always showcase your main ingredient when working with seafood- shellfish especially- so really make it about the crab. Personally, for crab cakes- I don't like a lot of filler, I want big pieces of crab meat that i can really bite into when eating, and I'm always looking for that delicious heat from the Old Bay. I know it's a bit expensive buying the claw meat in bulk but its a worthwhile extra expense in my book; if you live near the sea always go for fresh local seafood. However It IS ok to put a bit more ingredients in your crab cakes- but only gentle additions the cake that you're sure wont overpower the crab (veggies such as green pepper or onions should be minced very, very fine to ensure those expensive chunks of crab meat stand out in your cakes). Crab cakes are such a versatile meal that they can literally be prepared with just about everything; and they are- all around the world. I once worked with an Asian chef who insisted on a sweeter crab crab including a pureed blend of smashed red and white grapes. Not my cup of tea... What really makes a crab cake a Maryland crab cake, though? The answer: Old Bay Seasoning- a Maryland spice blend that's not actually available in all stores throughout the country but can be ordered online. Check out their website if you can't find it in your store (there's some tasty recipes on there as well). Also, don't forget to serve Tar Tar sauce with your crab cakes either! I've heard some people say that they don't like the Tar Tar sauce but the truth is that when made correctly for a crab cake it seriously enhances the entire dish. When cooking in a restaurant you don't have the option of imposing your will upon your customers regarding the dishes you're sending out- so you can't start sneaking things into dishes. However, when I have a cook-out or party at my home- whether you like it or not- your gonna have some Tar Tar sauce on that damn crab cake. And, of course, a cold beer. Enjoy!

    Recipe #387652

    Super easy and delicious. 4 ingredients

    Recipe #386096

    Delicious and simply grilled corn on the cob. Very flavorful. Remember- when grilling meats and corn on the cob; always get your corn on the grill about 5-10 minutes before the meat. Remember to soak your corn in lightly salted water for an hour or more before grilling. The rule I use in this recipe is 1 tablespoon of butter for every ear of corn. 1 slice of bacon for every ear of corn. 3 rings of onion for every ear of corn.

    Recipe #384172

    Authentic and delicious Italian meatloaf. Easy to make. Enjoy!

    Recipe #384067

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