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BROILED CRAB CAKES

crab-cakes

BROILED CRAB CAKES

 

Ingredients

  • 1 lb fresh crabmeat
  • 10 saltine crackers, crushed
  • 2 tablespoons minced Italian parsley
  • 2 tablespoons finely minced peppedew or pimiento peppers
  • 4 tablespoons mayonnaise
  • ¼ tsp seafood seasoning
  • 2 tsp butter, softened

 

Directions

 

  1. Place all of the ingredients, except the butter, in a large bowl.
  2. With a fork, very gently toss the ingredients together until just blended being careful to avoid breaking up the crabmeat.
  3. Gently form mixture into 6 slightly rounded cakes and place on a non-stick baking sheet.
  4. Preheat broiler on it’s lowest setting.
  5. Carefully spread softened butter on each cake and broil until golden brown and hot throughout.
  6. Let sit for 5-10 minutes minutes before carefully removing the cakes from the baking sheet with a spatula.

 

 

These are wonderful served with my Louisiana Remoulade Sauce ENJOY!

 

Ty Chef Ron 

Honey Sweet Potato Dinner Rolls

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Honey Sweet Potato Dinner Rolls

The perfect accompaniment to any dinner table and especially for the holiday ham, hearty soups and stews.  These Sweet Potato Rolls are soft, sweet and delicious!

Ingredients

 

  • 1 package active dry yeast
  • 4 tablespoons white sugar
  • 1/2 cup canned sweet potato puree
  • 1/2 cup warm water – about 110 degrees F
  • 3 tablespoons butter softened
  • 1 teaspoon salt
  • 2 eggs
  • 3 1/2 cups all-purpose flour
  • Honey 1 tablespoon (optional)

 

Directions

 

  1. Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
  2. Add remaining sugar, honey (if using), sweet potato, butter salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
  3. Pre-heat oven to 375 degrees F
  4. Punch the dough down, and let it rest for 2 minutes. Divide the dough into 16 to 20 dinner roll balls, and place on a greased cookie sheet or in a 9×13 inch pan. Allow the balls to rise until doubled.
  5. Bake for 12 to 20 minutes. They are done when golden brown on top.

 

 

Ty Chef Ron

FRIED MAC AND CHEESE BALLS

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FRIED MAC AND CHEESE BALLS

Your kids’ will love these i know my big kid’s do lol …

Ingredients

  • Leftover macaroni and cheese, your favorite recipe. You can make up a fresh batch if you want to try this recipe and don’t have any leftover.
  • 2 cups Italian Seasoned Panko Bread Crumbs
  • 1/2 tsp. each of: Paprika, chili powder, pepper, salt, sugar and cayenne pepper
  • 1 egg beaten, with 1/2 cup milk
  • 1 cup flour
  • Oil for frying

Directions

  1. Line a baking sheet with parchment or wax paper. Using a cookie or ice cream scoop, scoop into balls.
  2. Freeze for 1-2 hours, or until firm.
  3. Mix bread crumbs with spices
  4. Combine egg and milk. Bread the Mac and Cheese Balls, coating with flour, into the egg and milk mixture, then coating well with the breadcrumbs. Let sit about 15 minutes to defrost.
  5. Fry in 350 degree oil until will browned, at least 3 minutes to make sure they are cooked through. Serve with your favorite marinara sauce, or any sauce you like! These are delicious as is; without any sauce as well! Enjoy!

 

 

 

 

 

Ty Chef Ron

Slow Baked Chicken Wings

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Slow Baked Chicken Wings

This is a recipe I’m trying for myself on Superbowl Sunday!

5lbs frozen chicken wings – 10oz soy sauce – 1/2 cup brown sugar – 1/2 cup white sugar – 2 tablespoons of honey (or molasses) – 1/8 teaspoon cayenne pepper (or to taste); optional – 5 cloves of peeled garlic – Ginger; freshly peeled cut into a 1 inch piece  In a blender combine soy sauce, sugar, honey (or molasses), cayenne pepper, garlic and ginger. In a 10×12 inch pan, pour blended mixture over the still-frozen chicken wings. Place on center oven rack and bake at 250°F for 2 – 2 1/2 hours, turning and basting every 30-40 minutes. The wings will be tender when finished. Remove the wings from the sauce and serve immediately or keep warm in a Crock-Pot.

Buffalo Chicken Dip

buffalu chicken dip

 

Buffalo Chicken Dip

 

This is a great recipe I’ve made a few times. Anyone who loves spicy stuff will love this! It’s always a hit at my house and parties.
- 1 package (8 oz) cream cheese; softened
- 1/2 cup of Frank’s Red Hot Buffalo Wings Sauce
- 1/2 cup ranch dressing (or blue cheese dressing)
- 2 cups of shredded chicken (I used canned chicken breast; drained)
- 1/2 cup of your favorite shredded cheese
Prehead oven to 350°F.
Combine all of the ingredients in a 1-quart baking dish.
Bake for 20 min. or until mixture is heated through; stir. Serve with crackers or vegetables.