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3rd place cookbook

3rd place cookbook

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Table of Contents

  • Crab and Bacon Ravioli ala Carbonara

    Crab and Bacon Ravioli ala Carbonara Crab and Bacon Ravioli ala Carbonara

    Crab and Bacon Ravioli ala Carbonara

    One late summer afternoon our family was eating crab clusters and enjoying some homemade Pasta Carbonara. We discussed our love for all of the components and thought it would be great to make a ravioli using the same ingredients and flavors. Combining the succulent richness of the carbonara sauce with the sweet tender snow crab meat and the crunchiness of the bacon... basically we couldn't find anything about it that wouldn't be good. The rest of the afternoon we played together in the kitchen making homemade pasta and putting the final dish together. This is the result of our fun-filled afternoon. It has since become a family favorite and much requested dish!
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    Prep Time

    1 hour 30 minutes

    Cook Time

    15 minutes

    Serves

    3

    Ingredients

    • INGREDIENTS FOR PASTA DOUGH
    • 1-1/2 cups high-gluten flour
    • 1/2 teaspoon salt
    • pinch fresh ground pepper
    • 2 eggs
    • 1 egg yolk, reserve the whites
    • 1-1/2 fresh key lime juice, use 1 1/2 key limes
    • 1 teaspoon extra virgin olive oil
    • INGREDIENTS FOR CRAB STUFFING
    • 2 cups bacon, chopped
    • 1/4 cup onion, diced
    • 1 garlic clove, minced
    • 1-1/2 snow crab clusters, meat removed and shells used to make stock
    • 8 ounces cream cheese, softened
    • 1 tablespoon fresh parsley, minced
    • salt and pepper, to taste
    • 1 pinch cayenne pepper
    • INGREDIENTS FOR SAUCE
    • 1 cup heavy cream
    • 3 egg yolks, reserve whites for egg wash
    • 1/2 cup fresh parmesan cheese, grated
    • 4 ounces unsalted butter
    • 3 tablespoons all-purpose flour
    • 1 cup crab claw stock
    • 1 cup heavy cream
    • 1 pinch freshly ground nutmeg
    • 1 pinch cayenne pepper
    • salt, to taste
    • 1 dash apple cider vinegar
    • 1 teaspoon rendered bacon fat
    • freshly ground pepper, to taste
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    Directions

    Pasta Dough

    Combine the flour, salt and pepper. Create a well with the dry ingredients and fill the center of the well with the eggs, juice, and oil. Slowly incorporate the dry ingredients into the liquid ingredients until a stiff paste is formed. Need the dough until it is smooth. Cover and let rest at least 30 minutes.

    Crab Filling

    In a saut pan, gently cook the bacon until it becomes crisp. Reserve and remove. Put onion and garlic into pan with remaining bacon fat and saut until translucent. Remove from heat and let cool. Once onions and bacon have cooled, mix crab, cream cheese, parsley, 3/4 cup bacon and onions, and seasonings in a bowl and let rest for at least 15 minutes to allow the flavors to marry.

    Carbonara Bechamel Sauce

    Carbornara sauce: Beat yolks in heavy cream and add fresh grated parmesan cheese. Bechamel sauce: melt butter, add flour to form a paste, add crab claw stock to form a creamy sauce, add heavy whipping cream, spices and remaining ingredients and cook on low heat until it's nappe. Combine both sauces and let marry for about 20 minutes.

    Ravioli Assembly

    For final assembly of ravioli, roll out the dough to 1/8 of an inch and brush with egg white wash, from remaining egg whites from dough. Cut dough into 3 inch wide ribbons and place a heaping teaspoon of filling onto one strip at least 2 inches apart. Brush another Past Dough strip with egg wash and place on top of pasta dough with filling. Stretch until both pasta strips meet and press down shaping the pasta to form a ravioli. With a Cutter, press the dough and form a ravioli and with a fork, pinch the circle to seal the ravioli rounds. Put in freezer for 30 minutes. When ready to cook, boil a pot of salted water and drop the ravioli. When ravioli floats and looks a bit translucent remove with a slotted spoon and place on paper to drain.

    Final Plating

    Place sauce on the plate and place 5 ravioli on top of the sauce. Drizzle additional sauce on each ravioli. In the center of plate, garnish with bacon crumbles and fresh minced parsley.

  • Crab Annie

    Crab Annie Crab Annie

    Crab Annie

    With a growing Jazz Music scene here in North Carolina, we need a dish of our own to go with it. New Orleans has Crawfish Monica, but here in Carolina, we're just not into sucking juice out of the heads of "bugs." Enter Crab Annie. Made with the meat of Blue Crab, our Crab Annie dish comes packing heat, just like it's namesake. Our recipe is a bit mild, to please the family palate, but you can heat it up as much as you'd like. Crab Annie is a "Jazzy Carolina Pasta" dish... We call it Southern charm with a kick, a little spicy, a whole lot delicious. Try it and see!
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    Prep Time

    30 minutes

    Cook Time

    15 minutes

    Serves

    8

    Ingredients

    • 1 pound rotini pasta, cooked
    • 2 tablespoons Olive Oil
    • 1/2 cup reserved cooking liquid, from cooking the pasta
    • 6 tablespoons unsalted butter
    • 1 medium onion, diced
    • 2 bell peppers, diced
    • 4 clove garlic, minced
    • 1 cup grape tomatoes, halved
    • 3 tablespoons crab annie seasoning mix
    • 2 tablespoons apple cider vinegar, mixed with 2 Tbs water
    • 3 tablespoons Texas Pete Hot Sauce
    • 2 cups heavy cream
    • 1 tablespoon fresh lemon juice
    • 1 pound blue crab meat, lump
    • 1 cup parmesan cheese, grated
    • salt and pepper, to taste
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    Directions

    Step 1.

    Cook pasta shells in a large pot of salted boiling water until al dente, about 8-10 minutes. Remove 1/2 cup of the cooking liquid and set aside. Drain pasta. Return pasta to cooking pot. Add olive oil. Stir to combine. Cover and keep warm.

    Step 2.

    Place a large skillet over medium heat on your stove top. Add butter and let melt. Add onion and bell peppers, cook, stirring until soft and tender. About 5 minutes. Add the garlic. Stir and let cook one minute. Do not allow to burn. Add the halved grape tomatoes, stir and cook for 1 minute. Add Crab Annie Seasoning Blend, stir and cook for 1 minute. Add the two Tablespoons of vinegar mixed with 2 Tablespoons of water. Add Texas Pete Hot Sauce Add heavy cream. Add lemon juice. Continue to stir and cook until liquid has slightly reduced and thickened

    Step 3.

    Add crab meat, continue to stir and let meat warm through. Add the sauce mixture to the cooked pasta. Add cup of the grated Parmesan cheese. Stir lightly to combine. Taste, and add salt if needed. Place in serving bowls and top with remaining Parmesan cheese. Serve warm and Enjoy

  • Baked Sweet Potato with Cashew

    Baked Sweet Potato with Cashew Baked Sweet Potato with Cashew

    Baked Sweet Potato with Cashew

    There is no question that sweet potatoes are so delicious, healthier and high in natural vitamins like A and C. Thus here I have made a combination of baked sweet potato with cashews nuts you all must try this delicious recipe.
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    Prep Time

    10 minutes

    Cook Time

    40 minutes

    Serves

    4

    Ingredients

    • 2 sweet potatoes, cut into small cubes and pealed
    • 2 tablespoons smoked paprika
    • 3 tablespoons olive oil
    • 1 cup cup cashew nuts
    • salt and black pepper, As per taste
    • 1 cup chopped parsley
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    Directions

    Preparation For Baked Sweet Potato with Cashew

    Pre-heat stove to 375F. Combine all the ingredients together in a dish , except the parsley, and toss them well. Pour the mixture onto a baking sheet and cook it for half an hour or until the potatoes tuns soft and browned. Take the container out from oven and spread with parsley.

  • Gluten Free Pasta Arrabiata

    Gluten Free Pasta Arrabiata Gluten Free Pasta Arrabiata

    Gluten Free Pasta Arrabiata

    My granddaughter has a gluten allergy that makes finding meals the whole family will enjoy a challenge at times. This meal is enjoyed by young and old alike, and it's gluten free!
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    Prep Time

    20 minutes

    Cook Time

    20 minutes

    Serves

    6

    Ingredients

    • 1 13 ounce package link sausage, any variety, sliced
    • 1/2 cup onion, diced
    • 1 garlic clove, minced
    • 2 cups chicken broth
    • 14-1/2 ounces any variety canned diced tomatoes
    • 4 ounces can of diced green chilis
    • 1/2 cup heavy cream OR unsweet coconut milk
    • 8 ounces Gluten Free Lasagna Corte Corn Pasta
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon pepper
    • 1/3 cup cilantro, chopped
    • 1 cup cheddar cheese, shredded
    • 1/3 cup green onion, chopped
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    Directions

    Step 1

    In a large frying pan, fry sausage, onion and garlic. When brown, add chicken broth, tomatoes, green chilis, heavy cream, pasta, salt, pepper and cilantro. Cover pan, reduce heat to medium and simmer for 15 minutes. Turn off heat, add cheese and cover to melt approximately 5 minutes. Add green onion and/or cilantro sprigs (if desired) for garnish. Enjoy!

  • Prep Time

    5 minutes

    Cook Time

    30 minutes

    Serves

    8

    Ingredients

    • 4 pounds chicken wings
    • 2 cups franks hot sauce
    • 6 teaspoons unsalted butter
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    Directions

    Directions

    After you trim the chicken put the pieces onto a cookie sheet (preferably foil covered, it took me forever to scrub mine clean last time!). Bake in a 350 degree oven for about 30 minutes until golden and crisp - longer if you like them really crispy. (Side note: I seasoned mine with salt and pepper before baking and the finished product turned out a bit too salty. I didn't use unsalted butter which may have been the problem. So if you season them before baking, use a light hand with the salt and make sure you use unsalted butter in the sauce!) Meanwhile in a medium saucepan melt the butter and add the entire bottle of hot sauce as well as the habanero, if using. Simmer over low heat while the wings are in the oven. Remove wings from the oven and dump into the sauce, toss until well coated. Take them out and put them back on the cookie sheet - back in the oven for another 30 minutes or more. If you love them really saucy you can repeat this step. Or if you are cooking them for a party later, refrigerate the sauce and wings and then re-dunk and blast for 20 minutes in the oven right (375 F) before your guests arrive. Serve with lots of celery sticks and good quality blue cheese dressing! Nom, nom, nom! Read more at http://www.ibreatheimhungry.com/2012/01/classic-buffalo-wings-3.html#YstJ4mtCu02B1S6H.99