Sean Shadmand's Recipe Collection

To be honest I made this up after a late night out. It isn't as wierd as it sounds though. There were a couple of inspirations. First, My old rommate Dan use to add tuna to his spaghetti for protien. Second, I saw another tuna spaghetti recipe at an amazing family owned resturante in DC called Pasta Mia. Anywho I love creating simple dishes that are insipred by high class meals. Elegant on a budge

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Found this recipe on familyfun.com. Thought it was appropriate for the holidays.

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This crab cake recipe offers up hefty chunks of meet. This original recipe was developed by founder Shirley Phillips in 1956 and is the same traditional crab cake recipe used in all Phillips Seafood Restaurants today.

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Bacon may be bad for you, but I love it! Combine it with a juicy cube of venison and I don't mind spending an extra 30 minutes in the gym.

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I found this in the cooking light magazine. My Friend Jen wanted a good recipe and figured I would add one to the list...Enjoy!

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I am a chineese food nut. Here is a beef dish I love to make.

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A.K.A Fast Cuzcuz chicken.

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According to the Wikipedia a frittata is "a kind of Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittatas are cooked slowly. Most often, they are cooked on the stovetop on low heat until the eggs are set, then run under the broiler, but they can also be baked. Except for the cooking fat, all ingredients are fully mixed with the eggs before cooking starts." I experimented with this frittata combination - eggs with spinach, onions, garlic, Parmesan, goat cheese and sun-dried tomatoes.

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