Joe's Stone Crab Jumbo Lump Crab Cakes!

Hey! indulgers, today i'm gonna tell you the recipe of Joe's Stone Crab Jumbo Lump Crab Cakes

Joseph Weiss was living in New York with his wife and son when his doctor told him he would need a change of climate to help his asthma. He journeyed to Miami, Florida in 1913 and discovered he was able to breathe again. He quickly moved his family down South and opened his first restaurant, a little lunch counter. Joe's restaurant business exploded in 1921 when he discovered how to cook and serve the stone crabs caught off the coast. Joe boiled the meaty claws and served them chilled with a secret mustard dipping sauce. Today only one pincer is removed from each stone crab, then the crab is tossed back into the ocean where it will regenerate the missing claw in about 2 years. The stone crabs, in addition to several other signature items, made Joe's a Miami hotspot, and these days Joe's restaurants can be found in Chicago and Las Vegas. Here is my take on Joe's amazing giant crab cakes, which are made from lump crab meat, and served as an appetizer or entree at the restaurant. Of course, you can't clone a Joe's crab dish without cloning the secret mustard sauce, so that recipe is here too.

Ingredients:

1/4 cup mayonnaise
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
1 teaspoon Grey Poupon Dijon mustard
1/3 cup plain breadcrumbs (such as Progresso)
1 pound lump crab meat
1/2 cup panko breadcrumbs
1/2 cup vegetable oil
1/4 cup butter
Mustard Dipping Sauce:
1/4 cup mayonnaise
2 teaspoons Grey Poupon mustard
2 teaspoons milk
1/2 teaspoon Worcestershire sauce

Method:

1. Mix mayonnaise, egg, parsley, Old Bay seasoning, Worcestershire sauce, and Dijon mustard together in a large bowl until smooth. Stir in breadcrumbs. Carefully fold in crabmeat with a spatula being careful not to break up the chunks of crabmeat.
2. Pour the 1/2 cup of panko breadcrumbs on a large plate. Form four crab cakes with your hands. Make them into patties that are about 3 1/2 to 4 inches in diameter and about 1 inch thick. Press the patties down on the plate of panko to coat each side of each patty with a layer of crumbs. Arrange the crab cakes on a plate and chill for about 20 minutes. This will help the crab cakes hold together when they are cooked.
3. Make dipping sauce by combining ingredients in a small bowl. Cover and chill until needed.
4. When crab cakes have rested, heat up 1/2 cup vegetable oil and 1/4 cup butter in a large skillet over medium/low heat. Preheat oven to 375 degrees.
5. When oil is hot, saute the crab cakes for 2 to 3 minutes per side or until golden brown. Slide crab cakes onto a baking sheet and bake for 8 to 10 minutes in the oven. Serve with mustard dipping sauce on the side.
Makes 4 large crab cakes.

El Pollo Loco BBQ Black Beans

If you dig the taste of traditional BBQ beans, youve got to love El Pollo Locos sweet and spicy variation using black beans. The light smokiness in this clone comes from bacon fat, then cayenne pepper and green chiles give the beans a Southwestern flavor that's perfect on burritos or as a delicious side. The prep is a breezer, since you conveniently combine two 15-ounce cans of black beans with the other secret ingredients in a saucepan and just let it simmer for an hour or so. When the beans are soft and the mixture is thick, commence with the scarfing.

	1 1/2 cups water
	1 cup chicken broth
	1/2 cup dark brown sugar
	3 tablespoons ketchup
	3 tablespoons bacon fat (from 2 to 3 pieces cooked bacon)
	2 tablespoons red wine vinegar
	2 tablespoons minced canned green chilies
	1/4 teaspoon cayenne pepper two 15-ounce cans black beans (with liquid)

Method:

1. Combine all the ingredients in a medium saucepan and place over medium heat.
2. When the mixture begins to bubble, reduce the heat and simmer uncovered for 60 to 75 minutes, or until the beans are soft and the mixture thickens.

Fuddruckers Hamburger Seasoning Recipe!

Hey! indulgers, sorry i couldn't give you any recipe for so long but now a new recipe every week!
and today i will give you the recipe of................... Fuddruckers Hamburger Seasoning Recipe!

For 25 years Fuddruckers has been serving up huge, cooked-when-ordered beef patties on freshly baked buns. The rest is up to you, as you decorate your hamburger creation with sliced tomato, onions, lettuce, pickles, peppers, relish and whatever else is offered up at the toppings bar. Because of this garnishing freedom everyones hamburger is different, yet the company claims these are The Worlds Greatest Hamburgers. So what makes them so good? Fuddruckers proudly boasts that it uses only 100% USDA choice, aged ground beef. But what Fuddruckers wont tell you is exactly what secret ingredients make up the delicious burger seasoning used on each of those patties, and that's what really makes these burgers special. So, after analyzing a sample of the blend used in the shakers back by the griddle, I've come up with this simple clone which you can now mix up at home in a flash, and pour into an empty shaker bottle. Sprinkle it onto 1/3- or 1/2-pound ground beef patties as they grill, then snag yourself some fresh buns in the bakery section of your store. Add your choice of other fresh toppings, and in no time you have a great hamburger burger clone that tastes just like those served at the more than 230 Fuddruckers joints.

	1 1/2 teaspoons ground black pepper
	1 1/4 teaspoons salt
	1/2 teaspoon dark brown sugar
	1/4 teaspoon garlic powder
	1/4 teaspoon onion powder
	1/4 teaspoon ground cayenne pepper

   2 teaspoons paprika


  Method:

 Combine all ingredients in a small bowl. Sprinkle on hamburger patties before cooking.
Makes 2 tablespoons.

Contest! xD

Hey! indulgers, today i'm organizing a contest for all my users. If you win you'll get a chance to be the manager of our Twitter page! If you wanna participate you have to post something about my blog on any famous forum or website.
The one which will get the most views will be the winner. Send the URL of the page on which you have written on this email (cutecrafts@gmail.com).The contest ends on 30 august.


If you like my post then please share, follow and comment! :)

- Eman

DunkinDonuts one secret!

Hey! indulgers, I just wanted to tell you one thing that DunkinDonuts use some kind of potato flour or starch or something like that. If you don't have it mash a potato and add to your mixture, it will surely help!


If you like my post then please share, follow and comment! :)


- Eman

My Mom's Secret Fried Chicken Recipe!

Today i wondered i always give out restaurant secrets why not my mom's.
so here i am with another secret!

Ingredients:
Red Chilly Powder
Egg
Salt
All Purpose flour
Bread Crumbs
Chicken breast
Oil

Method:
Cut the chicken Breast into slice or cube, soak it overnight in buttermilk. Take it out and mix red chilly powder and salt with egg and put the chicken in it. Next, take the chicken out of the egg mixture and put it in the flour, again put it in the egg mixture and in the flour. After that to let the breadcrumbs stick the chicken dip it in the chicken for the last time but not in the flour now put it in the bread crumbs. Deep fry, and your fried chicken is ready!

If you liked my post please comment, follow and share! :)

- Eman

My Moms Secret Fried Chicken Recipe!

My Perfect Little Strawberry Short Cakes

This is My Perfect Little Strawberry Short Cakes. If you want the recipe then stay tuned!

    

- Eman

Help needed!

Yeah, yeah this is not a post about a secret recipe. You know i just wanted a partner i mean to help in YouTube and blogger. You can be any age , it doesn't matter. If your interested then please send an email to cutecrafts2@gmail.com or leave a comment.

More secret recipes coming soon!

- Eman

McDonald Big Mac Secret Recipe

Hey! indulgers,
Today your gonna get the simple recipe of McDonald's Bic Mac (My all time favorite)!

Sauce:
Mayo 1/2 Cup
French Dressing 2 Tb
Sweet Pickled Relish 4 Tsp
Minced White Onion 1 Tsp
Sugar 1 Tsp
White Vinegar 1 Tsp
Salt 1/8 Tsp

(Cover with plastic foil and pop it in the refrigerator)

Patty:
Minced Meat
Some Simple Spices

Method:
Take a baking tray and cover with wax paper. Take 2 oz of minced meat and roll in a ball roughly the size of a golf ball. Put it on the wax paper and flatten it. Tap it on the edges so it becomes neater. cover with another wax paper on top, tap a few times and freeze them. Make 2 such patties. Put the pan on the stove and then put the frozen patty on it and add some salt and pepper on the top of the patty, cook for a min or 2.

Placing:
Put 1/2 Tb sauce on the bottom bun and middle bun. Then add onion and lettuce on both the buns.Then put a slice of cheese on the bottom bun and 2 slices of pickle on the middle bun.

Domino's Pizza Secret Recipe

hey! indulgers,
today i'm gonna open the secret of Domino's!
But i'm really sorry that i cant give you alot of the ingredients Because i only found a few, but i still got something.
OK let's start!

Dough:
High Gluten Flour

Sauce:
Sugar
Garlic Powder
Ground Oregano
Black Pepper
Crushed Tomatoes
Salt

(And obviously some Mozzarella Cheese)

Bake at 350 degrees.


If you liked my post then Please comment, follow and share.


- Eman

Other Cinnabon Recipes

World-Famous Cinnabon French Toast
2 Cinnabon Cinnamon Rolls
2 eggs
2/3 cup half-and-half
3/4 tsp. vanilla
1 T. sugar
1/8 tsp. Makara Cinnamon
1-2 T. butter or margarine

Slice Cinnabon rolls in half horizontally. Place them, cut side up, on a plate and allow to dry for 20-30 minutes. Combine eggs, half-and-half, vanilla, sugar, and Makara Cinnamon. Whisk together until all ingredients are well blended. Refrigerate until ready to use. At serving time, preheat oven to 400°, and place Cinnabon halves in a shallow baking dish. Pour french toast batter over halves and allow to soak for 5-10 minutes until moist. You may weigh the rolls down (cover them with waxed paper and place a heavy skillet on the paper) during this time to make sure batter is absorbed into the dough layers. Heat a heavy skillet and melt butter or margarine in it. When butter is hot, place the Cinnabon halves into the pan, gooey side down. Sear until golden brown. Turn the halves over, and place the skillet in the oven. Bake 8-10 minutes or until rolls are puffed up and golden. Serve with maple syrup. Serves 2.

Makara Pumpkin-Raisin Spice Loaf3 eggs
1 1/4 cup sugar
1 cup cooking oil
1 1/2 cups pumpkin purée (fresh or canned)
2 1/4 cups all-purpose flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/4 tsp. salt
2 tsp. Makara Cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1 cup raisins
1 1/2 tsp. vanilla

Preheat oven to 375°. In large bowl, combine eggs, sugar and oil. Stir in pumpkin. Blend well. Sift together all dry ingredients and add to mixture in bowl. Blend well. Add vanilla and raisins. Blend briefly. Pour into greased 9"x5"x3" loaf pan and bake for 50-55 minutes or until loaf is nicely browned and a tester inserted in the center comes out clean. Cool in pan at least 15 minutes; then remove carefully, cool completely and wrap well. Store in cool place until ready to serve. Makes one loaf.

Note: For an extra touch of flavor, sprinkle top of batter with finely chopped pecans and a liberal sprinkling of Makara Cinnamon just before baking.

Grandmother's Snickerdoodles
2 T. Makara Cinnamon
2 T. sugar
1/2 cup butter
1/2 cup margarine
1 1/2 cups sugar
2 eggs
2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

Mix Makara Cinnamon and sugar together in a small bowl and reserve for topping. In a medium-size mixing bowl, combine butter, margarine and sugar; cream well. Add the eggs and beat again until light and fluffy. Sift dry ingredients together; add them to the egg/butter mixture and mix thoroughly. Chill dough one hour. Preheat oven to 400°. Form the chilled dough into 1" balls and roll them in reserved Makara Cinnamon and sugar. Place them on greased or parchment paper-lined baking sheets. Bake 8-10 minutes. Cookies will puff during baking, then fall, leaving a crackly sugar top. Makes 6 dozen cookies.

Makara Caramel-Fudge Brownies1/4 cup butter
2 oz. unsweetened chocolate
2 eggs
1 cup sugar
1/4 tsp. salt
1/2 tsp. Makara Cinnamon
3/4 tsp. instant espresso coffee
1/2 tsp. vanilla
1/2 cup all-purpose flour
Caramel syrup
1/2 cup butter
1/3 cup brown sugar
1/4 tsp. Makara Cinnamon
3/4 cup pecan halves
3/4 cup chocolate chips

Preheat oven to 350°. Melt 1/4 cup butter and unsweetened chocolate together over low heat. Set aside. In a mixing bowl, beat eggs with whisk until light. Then beat in 1 cup sugar, salt, vanilla, Makara Cinnamon and espresso powder. Stir in chocolate mixture; then add flour. Pour into buttered 8" square pan. Bake 15 minutes. While bottom layer is baking, prepare caramel topping by bringing 1/2 cup butter and brown sugar to a boil in a small saucepan, stirring constantly. Boil for one minute, stirring. Add Makara Cinnamon. Remove pan from oven and sprinkle the brownies evenly with pecan halves. Carefully pour cooked caramel syrup over pecans, covering surface of brownies completely. Return pan to oven for an additional 10-15 minutes, until caramel is bubbling thoroughly. Remove from oven, then immediately sprinkle with chocolate chips. Let them melt slightly, then gently swirl chocolate surface with spatula. Cool completely before cutting into 1" squares. Makes 24 brownies.

Makara Country Cobbler with Fresh Fruits and Berries
Fruit Filling
3 cups fresh or frozen blackberries or blueberries
3 medium peaches, pears, or apples, peeled and sliced
1/2 cup sugar
1 tsp. Makara Cinnamon

Sauce
3 T. cornstarch
1/4 cup honey
reserved berry juice
1 cup apple juice

Topping
1/2 cup fresh butter (unsalted is best)
3/4 cup sugar
1 large egg
1 cup all-purpose flour
1/2 tsp. baking powder
2 T. sugar
1/2 tsp. Makara Cinnamon

Combine the fruit, 1/2 cup sugar and Makara Cinnamon. Set aside for one hour, then drain and reserve the juice. Preheat oven to 375°. Place cornstarch and honey in a small saucepan and slowly whisk the mixture to make a thick paste. Then add the apple juice and one cup of the reserved fruit juice; add extra water or apple juice if there is not one cup of fruit juice. Cook over medium heat, stirring constantly, until the mixture is thick and clear, about 4-6 minutes. Cool slightly and stir into the fruit and berry mixture. Pour into an 11"x7"x1-1/2" baking dish, or a 9" oval cobbler dish. In a small bowl, whip the butter with the sugar and beat until fluffy. Then add the egg and beat again until light. Stir in the flour and baking powder and beat until well blended. Spoon over the prepared fruit, using a tablespoon. The dollops of batter should just barely touch, since they will rise and spread out, allowing a little juice to seep through. Combine remaining Makara Cinnamon with sugar and sprinkle over the cobbler. Bake for 40-50 minutes until top is nicely browned and fruit juice is bubbling through. Remove from oven, let cool slightly, then spoon into serving dishes. Top with cream, if desired. Serves 6, with just enough left for breakfast.

Makara French-Cream Hot Chocolate2 1/2 oz. semisweet chocolate
1/4 cup corn syrup
3 T. water
1/4 tsp. Makara Cinnamon
1/2 tsp. vanilla
1 cup whipping cream
3/4 tsp. Makara Cinnamon
4 cups milk

In a small saucepan, stir chocolate, corn syrup and water over low heat until chocolate melts and mixture is smooth and no bits of chocolate remain. Stir in Makara Cinnamon and vanilla. Chill. Beat cream until almost stiff. Stir in 3/4 tsp. Makara Cinnamon. Add cooled chocolate mixture slowly, continuing to beat until mixture is light. Refrigerate. Just before serving, pour boiling water into 8 cups or mugs to heat them. Then heat the milk until very hot, not boiling. Pour the hot water out of the warmed cups and spoon an equal amount of whipped chocolate Makara cream into each of eight cups. Add one-half cup hot milk to each; stir. Serve immediately. Serves 8.

Makara Caramel-Almond Pecan Crunch2 qts. freshly popped popcorn
1 1/2 cups pecan halves
1 cup whole almonds
1 cup butter
1 1/3 cups sugar
1/2 cup white corn syrup
1 1/2 tsp. Makara Cinnamon, plus an additional 1/4 tsp. Makara Cinnamon

Preheat oven to 250°. Combine popped corn, pecan halves and almonds in a large shallow roasting pan. Place in the oven for 15 minutes to keep warm. In a medium-size saucepan, combine butter, sugar, and corn syrup. Cook over medium heat until mixture is a light caramel color (10-15 minutes). Add 1 1/2 tsp. Makara Cinnamon and cook two more minutes. Remove from heat; add vanilla and an additional 1/4 tsp. Makara Cinnamon. Remove popcorn and nut mixture from the oven and, working quickly, pour caramel syrup over it. Stir well. Pile onto large platter and let cool. Break into serving-sized pieces. Store in glass jar on the countertop near the cook! Makes 2 1/2 quarts.

Makara Cinnamon Toasties1 T. Makara Cinnamon
1 cup sugar (try mixing half white, half brown sugar)
2 slices of your favorite bread
butter

Mix the Makara Cinnamon and the sugar, and store it in a resealable plastic or paper bag. This mixture makes enough for several batches of Toasties. At snack time, toast the bread. Remove from the toaster and butter both sides. Place one slice on top of the other and, using a sharp knife, cut the toast into 1" squares. Now put the squares directly into the plastic bag containing the Makara Cinnamon sugar mixture. Close the top, and shake the bag up and down to be sure all the Toasties are covered.

If you liked my post please comment,share and follow.

thanks

- Eman

Cinnabon Secrets!

Oey Gooey mmmmmm.........*
Isn't that sounds like Cinnabon, oh yeah!
hey! indulgers today I'm gonna open up the secret of Cinnabon cinnamon rolls!
Literally not the whole recipe but the secret ones. Like if you put your normal things and even add the ones i told you than the magic will happen.
Anyways lets start!

For the Filling:
Makara cinnamon (Special cinnamon found in the mountains of Indonesia)
Margarine
Brown Sugar

For the Dough:
All-Purpose Flour
Yeast (Remember no baking powder)
Sugar
Buttermilk (The main thing)

(And then all your main ingredients)

Rest for 1 hour in a place where it's 150 C and humidity.(Put it in a car parked at a sunny spot)

For the Frosting::
Cream Cheese
Sugar
Vanilla

If you liked my post please follow and comment. :)

- Eman