Corn & Lobster Chowder

2 (10 ounce) frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen yellow corn kernels, thawed
3 cups low-salt chicken broth
8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons butter
3 tablespoons chopped fresh chives


If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.

Puree 4 cups corn with 1 1/4 cups broth in processor until almost smooth.

Saute bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; saute until light golden, about 5 minutes. Add remaining 4 cups corn; saute 3 minutes. Add carrots, celery, and cayenne; saute until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.

Melt butter in medium nonstick skillet over medium heat. Add lobster meat and saute just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.
Yield: 8 servings

Source: Yahoo recipes

Note: Some of the comments below the recipe suggested leaving out the sour cream and said it was too much corn.

Martha Stewarts All American Meatloaf

3 slices white bread (crust removed)
1 cup carrots (shredded)
1 celery rib (minced)
1/2 cup onions (minced)
2 garlic cloves (minced)
1/2 cup ketchup
2 teaspoons dry mustard
8 ounces ground round
8 ounces ground pork
8 ounces ground veal
2 eggs (beaten)
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon Tabasco sauce
1/2 teaspoon rosemary (chopped)
3 tablespoons ketchup
2 1/2 teaspoons dry mustard
2 tablespoons dark brown sugar
1 tablespoon olive oil
1/2 cup red onions (cut in rings)
3 tablespoons water
1 tablespoon rosemary (garnish)

1. Preheat oven to 400 degrees.
2. Process or crumble the bread and combine with the minced vegetables in a large bowl.
3. Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
4. Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
5. Form the meat mixture into and elongated loaf on the parchment paper.
6. Mix the next 3 ingredients together and baste the loaf--set aside.
7. Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
8. Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.

Old-Fashioned Meatloaf

Ingredients
1 tablespoon butter
3 celery ribs, finely chopped
1/2 large onion, finely chopped
2 pounds lean ground beef
2 tablespoons Worcestershire sauce, divided
1/2 cup Italian-seasoned breadcrumbs
1/3 cup ketchup
2 teaspoons Creole seasoning
1 teaspoon Greek seasoning
1 teaspoon garlic powder
2 large eggs, lightly beaten
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup
Garnish: chopped fresh flat-leaf parsley

Preparation
Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender.
Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.
Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.
Note: For testing purposes only, we used Tony Chachere's Original Creole Seasoning and Cavender's All Purpose Greek Seasoning.
Yield
Makes 6 to 8 servings

Citrus Teriyaki Salmon

3¼ hours prep

1 cup orange juice
1/4 cup ginger, minced
1/4 cup green onions, chopped fine
1/2 cup teriyaki sauce
3 tablespoons lime juice
2 cloves garlic
4 salmon steaks or fillets

Combine orange juice, ginger, onion, teriyaki, lime juice, and garlic, and mix well.
Marinate salmon in mixture for at least 3 hours.
Grill or broil salmon.
While salmon is cooking, strain solids from the remaining marinade, and heat in a small saucepan.
Bring the marinade to a boil and cook 5-10 minutes.
Spoon the sauce over the salmon and serve.

Source: www.recipezaar.com Recipe #53628

Teriyaki Salmon

6¼ hours (6 hours prep)
4 (8 ounce) salmon fillets, bones removed

Teriyaki Marinade
3/4 cup soy sauce
1 1/2 cups dry red wine
1 tablespoon minced fresh garlic
1 teaspoon minced gingerroot
3/4 cup brown sugar
1/4 cup olive oil
1 pinch cayenne pepper

Combine marinade ingredients in a large bowl, mix well.
Put salmon fillets into a large ziploc bag and pour marinade over them.
Refridgerate for 6 hours.
Drain and bbq or broil the fillets over medium high heat, skin side down for 5 to 10 minutes, depending on thickness.

Honey Teriyaki Salmon

4 servings
½ day 8 hours prep
1 lb salmon fillets
1 cup teriyaki sauce or teriyaki marinade
1/4 cup honey

In a large ziploc bag, marinate salmon in teriyaki at least 4 hours, or overnight.
Preheat grill on high.
Place salmon meat side down on grill for 3 minutes.
Rotate 1/4 turn (don't flip), cook 3 minutes.
Flip so skin side is now down.
Brush with honey.
Cook 6 minutes, or until no longer pink.

Source: www.recipezaar.com Recipe #17959

Citrus-Glazed Salmon

Ingredients
1 2-pound fresh or frozen salmon fillet, skin removed
Salt and ground black pepper
3/4 cup orange marmalade
2 green onions, sliced (1/4 cup)
1 clove garlic, minced
2 teaspoons dry white wine
1 teaspoon grated fresh ginger
1 teaspoon Dijon-style mustard
1/4 teaspoon cayenne pepper
1/8 teaspoon five-spice powder
3 tablespoons sliced almonds, toasted
Steamed asparagus (optional)

Directions
1. Thaw fish, if frozen. Preheat oven to 450 degree F. Rinse fish; pat dry with paper towels. Measure the thickest portion of the fillet. Season salmon with salt and pepper. Place in a shallow baking pan; set aside.
2. In a small bowl stir together marmalade, green onions, garlic, wine, ginger, mustard, cayenne pepper, and five-spice powder. Spoon mixture over salmon.
3. Bake, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork. Transfer fish and glaze to a serving dish with a lip. Sprinkle with almonds. Serve with steamed asparagus, if desired. Makes 8 servings

Source: http://www.bhg.com/

Lemon Cookies

2/3 cup MIRACLE WHIP Dressing
1 pkg. (2-layer size) yellow cake mix
2 eggs
2 tsp. grated lemon peel
2/3 cup ready-to-spread lemon frosting


PREHEAT oven to 375°F. Beat dressing, cake mix and eggs in large bowl with electic mixer on low speed just until moistened. Add lemon peel. Beat on medium speed 2 minutes. (Dough will be stiff.)
DROP rounded teaspoonfuls of dough, 2 inches apart, onto greased baking sheets.
BAKE 9 to 11 minutes or until lightly browned. (Cookies will still appear soft.) Cool 1 minute; remove from baking sheets to wire racks. Cool completely. Frost the tops.

KRAFT KITCHENS TIPS
How to Make Uniformly Sized Cookies Use a #70 spring-handled small ice cream scoop to get rounded teaspoonful-sized balls of dough.

Chocolate Bliss Peanut Butter Cookies

2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, divided
3/4 cup firmly packed brown sugar
1/2 cup peanut butter
1/4 cup (1/2 stick) butter or margarine, softened
2 eggs
1 tsp. vanilla
1/2 cup flour
1/4 tsp. CALUMET Baking Powder
2 cups PLANTERS Salted Peanuts, chopped (optional)

PREHEAT oven to 350°F. Coarsely chop 8 of the chocolate squares; set aside. Microwave remaining 8 chocolate squares in large microwavable bowl on HIGH 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted. Add sugar, peanut butter, butter, eggs and vanilla; stir with wooden spoon until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and peanuts. (Note: If omitting peanuts, increase flour to 3/4 cup to prevent excessive spreading of cookies during baking.)
DROP rounded tablespoonfuls of dough onto ungreased baking sheets.
BAKE 12 to 14 minutes or until cookies are puffed and feel set to the touch. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

KRAFT KITCHENS TIPS
Bite-Sized Cookies
Drop heaping teaspoonfuls of dough onto ungreased baking sheets. Bake 6 to 7 minutes or until golden brown. Makes about 5-1/2 dozen bite-sized cookies or 32 servings, 2 cookies each.

Easy Cheddar Biscuits

Prep Time: 10 min. Total Time: 22 min.
Makes: 9 servings, one biscuit and about 2-1/2 tsp.spread each
1 cup flour
2 tsp. Calumet Baking Powder
1/4 tsp. cream of tartar
1/4 tsp. sugar
1/4 tsp. salt
1/4 cup (1/2 stick) butter, cut up
1 cup Kraft Shredded Cheddar Cheese
1/3 cup milk
1/2 cup (1/2 of 8-oz. tub) Philadelphia Chive & Onion Cream Cheese Spread

PREHEAT oven to 450°F. Mix flour, baking powder, cream oftartar, sugar and salt in medium bowl. Cut in butter with pastryblender or two knives until mixture resembles coarse crumbs. Stirin Cheddar cheese. Add milk; stir until mixture forms soft dough.
PLACE on lightly floured surface; knead eight to 10 times or untilsmooth. Pat out dough into 6-inch square. Cut into nine squares.Place on ungreased baking sheet.
BAKE 10 to 12 min. or until golden brown. Spread each splitwarm biscuit with 2-1/2 tsp. of the cream cheese spread.

Nutrition (per serving): CAL 190, FAT 13 g (sat 8 g), CHOL 40 mg,SODIUM 360 mg, CARB 13 g, FIBER 1 g, SUGARS 2 g,PROTEIN 5 g, VIT A 10%DV, VIT C 0%DV, CALCIUM 15%DV,IRON 4%DV

Source: www.kraftfoods.com