CHEESY CRAB SQUARES
When my kids were little, it was a little feat to get them to eat well. The one type of food that they "enjoyed" was piza-type-looking "stuffs". Here's one of them . . . lucky they didn't know!!!
Provided by Jo Anne Sugimoto
Categories Seafood
Number Of Ingredients 8
Steps:
- 1. Unroll dough into 4 rectangles.
- 2. Place on 15x10x1-inch jelly roll pan and press onto bottom and halfway up the sides of the pan to form a crust. Seal the perforations.
- 3. Bake at 375 degrees for 10 minutes.
- 4. In a medium bowl, combine salad dressing, lemon juice and pepper, mix well.
- 5. Then add in the cheese, crabmeat, green onions and parsley, mix lightly. Spread evenly over crust.
- 6. Continue baking for 12 to 15 minutes or until cheese is melted.
- 7. Let stand for 5 minutes, cut into squares. Serve on a platter.
CHEESY CRAB SQUARES
This is a good "seafood" pizza type of appetizer. It is always popular and it looks beautiful.
Provided by Michelle S.
Categories Crab
Time 30m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Unroll dough into 4 rectangles.
- Place in a 15x10 pan; pressing onto bottom and halfway up sides of pan to form a crust.
- Bake at 375 degrees for 10 minutes.
- Combine miracle whip, lemon juice and pepper; mix well.
- Add cheese, crabmeat, onion slices and parsley; mix lightly.
- Spread over crust.
- Bake another 12- 15 minutes at 375 degrees or until cheese has melted.
- Let stand 5 minutes; cut into squares.
Nutrition Facts : Calories 115.7, Fat 5.4, SaturatedFat 2.5, Cholesterol 22.2, Sodium 249, Carbohydrate 11.9, Fiber 0.8, Sugar 1.9, Protein 4.8
SANTA HAT CRISPY-TREAT CHEESECAKE SQUARES
Crunchy and gooey rice cereal marshmallow treats are an unexpected yet delightful crust for a creamy cheesecake topping. Fresh strawberries on top form cute Santa hats and also provide a burst of bright acidity to cut through all of the richness.
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 25 pieces
Number Of Ingredients 17
Steps:
- Line a 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
- For the cheesecake squares: Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, 1/2 teaspoon vanilla and a pinch of salt, and stir with the wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal, and stir until the mixture is fully combined. Transfer the mixture to the prepared pan, and press into an even layer while warm. Let sit at room temperature until firm, about 20 minutes.
- Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed with an electric mixer until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the the sour cream, sugar, lemon juice, remaining 1/2 teaspoon vanilla and a pinch of salt, and beat on medium-high speed until smooth, about 1 minute.
- Microwave the gelatin in 10-second increments, stirring as needed, until it dissolves, 30 to 50 seconds. Pour the gelatin into the cream cheese mixture, and beat on medium-high speed until incorporated, about 30 seconds.
- Pour the cream cheese mixture over the cooled crispy treat layer, and spread out evenly with an offset spatula or butter knife. Wrap the pan loosely with plastic wrap, and refrigerate until the cheesecake layer is set, about 2 hours or up to overnight.
- For the frosting: Whisk together the butter and cream cheese by hand in a medium bowl. Add the sugar and vanilla and whisk until smooth and creamy.
- Cut the cheesecake bites into twenty-five 1 3/4-inch squares. Transfer the frosting to a piping bag or resealable plastic bag. Cut a 1/4-inch hole in the corner of the piping bag. Pipe a circle of frosting on the top of each square, about the diameter of the base of a strawberry. Place a strawberry cut side-down on top of each frosting circle, pushing down gently so that the frosting comes up around the bottom of the strawberry and resembles the base of a Santa hat. Pipe a ball of frosting on the tip of each strawberry for a pom-pom.
THE SQUARE'S ROAST HALIBUT WITH CRAB AND ICEBERG LETTUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Bring a large pan of salted water to a boil. Add of the asparagus, cook 2 to 3 minutes, until tender, remove and refresh in ice water. Repeat with the remaining asparagus. Remove asparagus from the ice water, drain well and reserve.
- Place a heavy-bottomed nonstick pan with an ovenproof handle over medium heat. Season the fish on both sides with salt and a little pepper. Put the olive oil into the pan and fry the fish until golden. Transfer to the oven for 4 to 5 minutes.
- Put 1 tablespoon of warm water into a pan and add 1/2 of the butter. Bring to a boil and swirl the pan to emulsify. Add the asparagus, warm through, season to taste and reserve.
- Put 1 tablespoon of water into a small pan and bring to a boil. Add the remaining butter and swirl the pan to emulsify. Add the crab, lettuce, tomatoes and chives. The result should be buttery but not too wet. Season with salt, pepper and lemon juice.
- To serve, make a bed of the crab mix on each of 4 plates, top with the halibut and arrange 5 asparagus spears alongside.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 29 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 16 grams, Sodium 725 milligrams, Sugar 1 gram, TransFat 1 gram
GO ANYWHERE RHUBARB SQUARES
Shares Spearville, Kansas field editor Pat Habiger, "Everyone loves these squares, which travel well to picnics and potlucks. The recipe combines rhubarb filling with a cookie crust."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 11x7-in. baking dish. Bake at 350° for 12 minutes. , For filling, in a large bowl, combine the first four ingredients. Stir in rhubarb; pour over warm crust. , Bake at 350° for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack. Serve warm if desired. Store in the refrigerator.
Nutrition Facts : Calories 142 calories, Fat 5g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 48mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CRAB QUICHE SQUARES
This recipe won $ 2,000.00 at the Pillsbury Bake-Off in 2002, for Jann Stricklin from Mena Arizona. Crescents, crab and cream cheese make for a cream of the crop appetizer. Very easy to make & tastes good as well. The recipe has been tweaked a bit.
Provided by Manami
Categories Savory Pies
Time 1h5m
Yield 42 squares, 42 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Unroll dough into 2 long rectangles.
- Place in ungreased 13x9-inch pan; press over bottom to form crust; firmly press perforations to seal.
- Beat cream cheese in medium bowl until light & fluffy.
- Add sour cream and eggs; beat well.
- Add crabmeat, 1/2 cup of cheese, onions, garlic powder, onion powder salt & pepper; mix well.
- Spoon and spread over dough in pan.
- Sprinkle with remaining 1/4 cup of cheese.
- Bake at 350F for 35 to 40 minutes or until canter is set and edges are golden brown.
- Cool 10 minutes.
- Cut into squares.
Nutrition Facts : Calories 60.1, Fat 3.6, SaturatedFat 2, Cholesterol 25.1, Sodium 122.3, Carbohydrate 3.5, Fiber 0.3, Sugar 0.4, Protein 3.4
HAT CRAB SQUARES
Categories Appetizer
Number Of Ingredients 6
Steps:
- Soften cheese and oleo to room temp, mix well Add drained crab-garlic to taste Spread on split muffins-quick freeze- Remove and cut into bite size- freeze in plastic bags- Place under broiler 5 min
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- Linguine With Crab. Lemon and butter are so often used when cooking seafood because they’re light, rich, and terrific flavor enhancers. So it’s no surprise that this pasta dish is beyond delicious!
- Maryland Style Crab Imperial. Crab Imperial is a traditional way of preparing lump crab meat. And this luxurious main course is one you have to try at home!
- Crab Salad. Crab salad has some serious summer vibes, and I’m so ready for it! I don’t think you can ever go wrong with a cool, creamy seafood salad. And while this recipe calls for imitation crab, it’s all the better with the real thing.
OUR BEST BARS AND SQUARES RECIPES - FOOD NETWORK CANADA
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- Strawberry Shortbread Jammy Bars. These shortbread bars are a far better use for classic strawberry jam than your morning toast. Sweet and super-buttery, they offer a taste of summer, anytime of year.
- Butter Tart Bars. Want the flavour of butter tarts in a fraction of the time? These dessert bars are made with a buttery shortbread crust and a sweet layer of maple.
- Confetti Frosted Sugar Cookie Squares. Any recipe starring sprinkles is far more fun than it otherwise would be, like these sugar cookie squares frosted with buttercream.
- Lemon Meringue Squares. These lemon meringue squares are a dressed-up version of a lemon square, and they’re topped with a cooked marshmallow layer for a sweet finish.
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