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Bringing Home the Bacon for Wright® Brand As Wright® Brand Bacon?s spokesperson, Chef Aaron McCargo, Jr. pairs his love for big, bold flavors with Wright® Brand?s Bigger, Better Bacon?. The hearty flavor of Wright Brand Bacon and Aaron?s passion for down-to-earth cooking are sure to inspire bacon lovers everywhere. Aaron is the winner of season four of The Next Food Network Star and can now be seen on the Food Network®, hosting his own show, Big Daddy's House?. His show features family friendly recipes that offer big, bold flavors. Aaron's passion for cooking began early in his life. At 13, he was a Junior Volunteer in the kitchen at Cooper Hospital University. He worked as a chef in nine New Jersey Restaurants, including his own, McCargo's Restaurant, which he opened in 2003. Aaron is married with three children and lives in Camden, New Jersey.

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Amazing Black Bean Brownie Recipe


Applewood Bacon-Stuffed French Toast


Bacon Turkey Burger with Avocado


Bacon-Wrapped Jalapeño Peppers


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Amazing Black Bean Brownie Recipe
For those of you who have a hard time tracking down agave nectar (which is becoming much more readily available) substitute honey 1:1 for the agave nectar. Ania's head notes encourage you to keep these brownies in the refrigerator, they will slice much better if refrigerated several hours or preferably overnight. I used instant coffee this time around, but you can find natural coffee substitute at many natural food stores.

4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (hs: canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.

Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)

Makes 45 (2-inch) brownies.




1 pound mild white fish fillets
1/2 cup celery
1/2 cup okra
1/2 cup green pepper
1/2 cup onion - sliced
1 8-oz.can tomato sauce
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon thyme
2 cups rice - cooked


Bake fish, covered, in 350 degrees pre-heated oven for about 10 minutes.
Do not overcook!
While fish is baking, combine vegetables, tomato sauce and chili powder in a saucepan and simmer for 10 minutes, adding a little water if necessary.
Flake fish with a fork and add to vegetables; add the herbs and return to a simmer.
Remove from heat and serve over rice.

Serves 4.

Comments: Preparation: Okra is easy to prepare, it needs no peeling; scrub lightly and slice off the stems for whole use, or you can slice it into rounds.
Keep in mind that brass, iron or copper utensils will discolor the okra (but won't affect the flavor).

Potato and Crabmeat Casserole


5 medium Potatoes-sliced thinly
imitation crabmeat-large package
3 cups shredded cheddar cheese
1 carton heavy whipping cream
salt, pepper, nutmeg


Layer the first three ingredients beginning with the potatoes, then crab meat, then cheese in a large casserole dish, sprinkling a small amount of salt and pepper on each layer of potatoes.
Make about 3 layers of each or layer until the first 3 ingredients are gone.
Sprinkle top layer with a dash of nutmeg.
Pour the heavy cream on, making sure it covers all the layers (you may have to use 2 cartons).
Bake covered for 1 hour or until potatoes are tender in a 350 degree-F oven.

Cyn's Crabmeat Quiche


1 lb. blackfin crabmeat
2-3 large eggs
1 teaspoon water
1/4 cup whipping cream
1/4 cup milk
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup onion (chopped)
1 teaspoon garlic (minced)
1/2 cup red bell pepper
1 cup grated cheese (combine white and and sharp)* (reserve leftover cheese)
1/4 teaspoon ground red pepper (optional)
2 frozen 9" pie shells or make your own
*Use reserve grated cheese for top of quiche


Preheat oven to 350.
%#&@$! pie shells all over with a fork; bake for 10 mins. Remove from oven and set aside. Let cool.
Turn oven down to 325.
Mix chopped ingredients and place in each pie shell.
Whisk eggs until fluffy; combine milk, cream and seasoning together; add to egg mixture, a little at a time. Whisking after each addition.
Pour over ingredients in shells and bake for 40-45 minutes or until a toothpick comes out the center clean.
Remove from oven and let stand 15 minutes before serving.

Serving suggestion: Serve with a green toss salad. Enjoy!

Momma's Fried Catfish


1 pound of fillet catfish
1 cup of corn meal
1 cup of flour
1 teaspoon of Lawry's® Seasoned Salt
1 teaspoon of Pepper


Mix flour, seasoned salt, and corn meal and cover both sides of catfish strips with the dry mixture.
Then fry in about a teaspoon of oil in a pan, until both sides are golden brown and the fish is crispy.

Crab Cakes

This recipe is now a CD Exclusive.
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This recipe is also in the Offline Book
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Nel's Delicious Dover Sole


1 lb Dover Sole fillets
1/2 bottle of Lawry's® Lemon Pepper Marinade
1 cup flour
2 tablespoons vegetable oil


Rinse fish fillets in water and place into deep plate.
Pour approximately 1/2 bottle of Lawry's® (or your favorite lemon pepper) marinade over fish.
Marinate fish for about 15 minutes.
Next, heat oil in skillet over medium heat.
While the oil is warming, add salt and pepper to the flour to taste.
Remove fish from marinade and dip in flour.
Fry approximately 3 minutes per side or until brown.
Turn fish only once to keep it from falling apart.

Comments: Because the fish fillets are thin, it only takes about 15 minutes for the marinade's flavor to penetrate. Also, don't try to fry the fish in butter. It burns too easily. This is delicious!

Southern Garlic Catfish


1-1/2 pounds catfish (fillets)
1 egg
garlic salt
1 package of marks fish breading or 1/2 cup of flour and 1/2 cup of corn meal, salt and pepper to taste
cayenne Pepper
vegetable oil


Heat skillet and 1 inch of vegetable oil.
Wash catfish.
Beat egg.
Dip catfish in egg.
Put garlic salt on both sides of the fillets.
Shake on cayenne pepper.
Dip in breading-twice.
Put fillets in hot oil.
Cook until golden brown and tender in the middle.
Fry time is usually 8 to 12 minutes.
Take fillets out the skillet and set on a paper towel.
Optional-sprinkle with Louisiana Hot Sauce®.

Comments: If you do not like spicy food omit the cayenne pepper.
If you like it hot add as much cayenne as you can stand and dip in hot sauce, ketchup, and lemon juice mixed together.