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Earlier this week I posted a recipe for crab cakes and salmon cakes. You know how they say good things come in threes? This recipe is for tuna cakes. Does anyone have a favorite? Mine personally are the crab cakes.

 

Although I love salmon, I really prefer my salmon grilled.

 

Let me know your thoughts below!

 

SERVES: 4

 

INGREDIENTS:

2 eggs

1/3 cup mayonnaise

1/3 cup chopped celery

1/4 teaspoon pepper

1/2 teaspoon salt

2 teaspoons Dijon type of mustard

1 teaspoon Worcestershire sauce

1 3/4 pounds tuna meat (canned or cooked)

2 cups of bread crumbs

4 tablespoons of butter for frying

Posted by: / July 28, 2010 / No Comments

(Photo by:www.inspiredtocook.com)

 

This dish can also be served with crab cakes as an appetizer.

 

You could also make salmon cakes as a meal – served with a side of white or yellow rice. Delicious!

 

Since fish is usually served in warmer months, you can also make a pitcher of lemonade to quench your throat. Enjoy!

 

SERVES: 4

 

INGREDIENTS:

2 eggs

1/3 cup mayonnaise

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

1/4 teaspoon pepper

1/2 teaspoon salt

2 teaspoons Dijon type of mustard

1 teaspoon Worcestershire sauce

1 3/4 pounds salmon meat (canned or cooked)

2 cups of bread crumbs

4 tablespoons of butter for frying

Posted by: / July 27, 2010 / No Comments

(Photo by: www.closetcooking.blogspot.com)

 

I absolutely love crab cakes! I am not sure if you are seeing a trend of my love for seafood throughout the site – tuna salad sandwich and cajun shrimp – but seafood is one of my favorite type of foods.

 

Although some serve this dish as an appetizer, I personally prefer this dish as my meal served with a side of yellow rice.

 

SERVES: 4

 

INGREDIENTS:

2 eggs

1/3 cup mayonnaise

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

1/4 teaspoon pepper

1/2 teaspoon salt

2 teaspoons Dijon type of mustard

1 teaspoon Worcestershire sauce

1 3/4 pounds Dungeness crab meat (or other type of lump crab meat)

2 cups of bread crumbs

4 tablespoons of butter for frying

Posted by: / July 26, 2010 / No Comments

(Photo by: www.grillingtips.net)

 

INGREDIENTS:

1 cup barbecue sauce

1/4 cup water

2 beef bottom round steaks, cut 1 inch thick (about 1-1/2 pounds)

1 large onion, cut crosswise into 1/2-inch thick slices

Cornbread or corn muffins

 

INSTRUCTIONS:

 

Combine barbecue sauce with water.

 

Pour barbecue sauce mixture in large skillet.

Posted by: / July 15, 2010 / No Comments

 

SERVES: 1

 

INGREDIENTS:

2 ice cubes

1 cup milk

1/3 cup plain yogurt

2/3 cup frozen strawberries

1 1/2 teaspoon sugar

1 teaspoon vanilla extract

 

INSTRUCTIONS:

 

Pour all of the ingredients into the blender.

 

Blend for 45 to 60 seconds until smooth.

Posted by: / July 01, 2010 / No Comments

(Photo by: www.sugarmamabakingco.files.wordpress.com)

 

If you haven’t noticed yet, I am a huge seafood lover. This dish is one of my favorites. It is best served with orange marmalade dipping sauce and is a great party appetizer. This dish is absolutely refreshing on a warm summer afternoon.

 

SERVES: 4

 

INGREDIENTS:

2/3 cup beer

1/2 cup all-purpose flour

1 egg

1 1/2 teaspoons baking powder

2 cups shredded coconut

24 large shrimp (peeled, de-veined, cleaned)

3 cups oil for frying

Orange marmalade as the dipping sauce (optional)

 

INSTRUCTIONS:

 

In a bowl, mix the beer, four, egg and baking powder. Spread coconut on a flat plate. Heat the oil to 350F in a deep-fryer or frying pan.

 

Dip the shrimp in the batter, and then roll it in the coconut. Fry the shrimp in the hot oil, turning once, for 3 to 4 minutes, or until golden brown.

Posted by: / June 29, 2010 / No Comments
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