Bandito Chicken Wings
24 chicken wingettes (about 2 lbs)
1/2 Cup butter
1/2 Cup Salsa or taco sauce
1/4 Cup barbecue sauce
1/4 Cup French salad dressing
1 Teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
Deep fry chicken wings until brown, about 6-8 minutes.
Place in a greased 13-in. x 9-in. x 2-in. baking dish.
In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and butter; cook and stir over medium heat until butter is melted and sauce is blended.
Pour sauce over the chicken wings.
Bake, uncovered, at 300 degrees for 15-20 minutes or until chicken juices run clear.
Saturday, December 25, 2010
All American Wings
All American Wings
24 chicken wing sections
1/2 Cup butter
6 Tablespoons hot pepper sauce
1/4 Teaspoon cayenne pepper
4 Tablespoons Teriyaki sauce
1 Cup brown sugar
2 Tablespoons honey
6 Cloves minced garlic
Preheat oven to 400º. Place wings in baking dish.
In saucepan, melt butter & stir in remaining ingredients.
Brush wings with sauce. Bake for 45 minutes, basting frequently.
Just before serving, pour remaining sauce over wings. Broil for approximately 1 minute to crisp skin.
24 chicken wing sections
1/2 Cup butter
6 Tablespoons hot pepper sauce
1/4 Teaspoon cayenne pepper
4 Tablespoons Teriyaki sauce
1 Cup brown sugar
2 Tablespoons honey
6 Cloves minced garlic
Preheat oven to 400º. Place wings in baking dish.
In saucepan, melt butter & stir in remaining ingredients.
Brush wings with sauce. Bake for 45 minutes, basting frequently.
Just before serving, pour remaining sauce over wings. Broil for approximately 1 minute to crisp skin.
Bacon & Tomato Phyllo Cups
Bacon and Tomato Phyllo Cups
8 slices bacon, cooked & crumbled
1 tomato, chopped
1/8 tsp onion powder
1/4 tsp garlic powder
4 ounces shredded Swiss cheese
1/2 cup mayonnaise
2 teaspoons dried basil
2 packages Phyllo cups
Instructions: Preheat oven to 350 degrees F.
Combine bacon in a medium mixing bowl with tomato, onion powder, garlic powder, Swiss cheese, mayonnaise and basil.
Place phyllo cups on baking sheet. Fill each cup with bacon mixture.
Bake for 8 to 10 minutes, until filling is hot.
8 slices bacon, cooked & crumbled
1 tomato, chopped
1/8 tsp onion powder
1/4 tsp garlic powder
4 ounces shredded Swiss cheese
1/2 cup mayonnaise
2 teaspoons dried basil
2 packages Phyllo cups
Instructions: Preheat oven to 350 degrees F.
Combine bacon in a medium mixing bowl with tomato, onion powder, garlic powder, Swiss cheese, mayonnaise and basil.
Place phyllo cups on baking sheet. Fill each cup with bacon mixture.
Bake for 8 to 10 minutes, until filling is hot.
Antipasto Squares
Antipasto Squares
2 10-oz cans refrigerated crescent dinner rolls
1/4 pound thinly sliced hot capicola ham
1/4 pound thinly sliced provolone cheese
1/4 pound shredded Mozzarella cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 12-oz jar roasted red peppers, drained, cut into thin strips
3 eggs
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
1. Preheat oven to 350 degrees F (175 C).
2. Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, salami, Mozz cheese, pepperoni, and red peppers, on top of the dough.
3. In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
4. Bake for 25 minutes in the preheated oven. Remove foil, and bake another 20 - 25 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
2 10-oz cans refrigerated crescent dinner rolls
1/4 pound thinly sliced hot capicola ham
1/4 pound thinly sliced provolone cheese
1/4 pound shredded Mozzarella cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 12-oz jar roasted red peppers, drained, cut into thin strips
3 eggs
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
1. Preheat oven to 350 degrees F (175 C).
2. Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, salami, Mozz cheese, pepperoni, and red peppers, on top of the dough.
3. In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
4. Bake for 25 minutes in the preheated oven. Remove foil, and bake another 20 - 25 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Buffalo Chicken Dip in a Bread Bowl
Buffalo Chicken Dip in Bread Bowl
1 10-oz pkg cooked chicken breast strips, chopped (or fresh chopped, cooked chicken)
1/2 Cup Frank's Red Hot
1/4 Teaspoon garlic powder
1/4 Teaspoon black pepper
1/2 Cup blue cheese dressing
1 8-oz pkg cream cheese, softened
1 cup cheddar-mozzarella cheese blend
1 1-lb. Loaf round bread
Preheat oven to 350º.
In large non-stick skillet over medium heat, stir together chopped chicken & Red Hot until heated through.
Add garlic powder, pepper, and blue cheese dressing. Stir well until ingredients are well blended.
Reduce heat to medium low. Stir in cream cheese until melted. Stir in Cheddar-Mozzarella cheese until melted and all ingredients are well combined.
Remove from heat and set aside to cool slightly.
Cut a circle off the top of the bread. Scoop out inside & save for dipping. Fill bread bowl with chicken mixture. Replace top of bread. Wrap tightly in heavy duty aluminum foil which has been sprayed with Pam.
Bake for 1 - 1 1/2 hours. Serve warm with the reserved bread pieces, baguette slices, crackers, or celery sticks.
1 10-oz pkg cooked chicken breast strips, chopped (or fresh chopped, cooked chicken)
1/2 Cup Frank's Red Hot
1/4 Teaspoon garlic powder
1/4 Teaspoon black pepper
1/2 Cup blue cheese dressing
1 8-oz pkg cream cheese, softened
1 cup cheddar-mozzarella cheese blend
1 1-lb. Loaf round bread
Preheat oven to 350º.
In large non-stick skillet over medium heat, stir together chopped chicken & Red Hot until heated through.
Add garlic powder, pepper, and blue cheese dressing. Stir well until ingredients are well blended.
Reduce heat to medium low. Stir in cream cheese until melted. Stir in Cheddar-Mozzarella cheese until melted and all ingredients are well combined.
Remove from heat and set aside to cool slightly.
Cut a circle off the top of the bread. Scoop out inside & save for dipping. Fill bread bowl with chicken mixture. Replace top of bread. Wrap tightly in heavy duty aluminum foil which has been sprayed with Pam.
Bake for 1 - 1 1/2 hours. Serve warm with the reserved bread pieces, baguette slices, crackers, or celery sticks.
Thursday, September 23, 2010
Seth's Favorite Meat Loaf
Seth's Favorite Meatloaf
Meatloaf:
1 cup Whole Milk
6 slices Martin's Potato Bread
1 pound Ground Beef
1 pound Ground Pork
1 cup (heaping) Italian 6-Cheese Blend
1/4 Teaspoon Seasoned Salt
3/4 Teaspoon Salt
Freshly Ground Black Pepper
2 Tablespoons dried Parsley
4 Whole Eggs, Beaten
10 slices Thin/regular Bacon
Sauce:
1 1/2 Cup Ketchup
1/3 Cup Brown Sugar
1 teaspoon Dry Mustard
Frank's Red Hot to taste
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, cheese, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs. If mixture is too loose, add dry crumbs - just enough to hold the loaf together.
Mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain.
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Broil for a few minutes to help crisp bacon & caramelize glaze.
Slice and serve with remaining sauce.
Meatloaf:
1 cup Whole Milk
6 slices Martin's Potato Bread
1 pound Ground Beef
1 pound Ground Pork
1 cup (heaping) Italian 6-Cheese Blend
1/4 Teaspoon Seasoned Salt
3/4 Teaspoon Salt
Freshly Ground Black Pepper
2 Tablespoons dried Parsley
4 Whole Eggs, Beaten
10 slices Thin/regular Bacon
Sauce:
1 1/2 Cup Ketchup
1/3 Cup Brown Sugar
1 teaspoon Dry Mustard
Frank's Red Hot to taste
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, cheese, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs. If mixture is too loose, add dry crumbs - just enough to hold the loaf together.
Mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain.
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Broil for a few minutes to help crisp bacon & caramelize glaze.
Slice and serve with remaining sauce.
Saturday, February 13, 2010
Mac & Cheese Soup
I wanted to make Macaroni & Cheese soup for an Ecclesial meal. I thought the kids (young & old) would really like it. Just sounds like a good comfort food. So I went searching for a recipe. Surely there would be something good out there with all the millions of recipes on the web. Well, if there is, I didn't come across it.
So, it was time to improvise. I started out with a Paula Deen recipe for Cheddar Cheese Soup & went from there. The recipe below is what I ended up with.
This is a really good starter recipe - there are so many ways you can change this up & make it just a little bit different. We like things spicy in this house so if I was making it just for us I would have used some Pepper Jack cheese and more hot sauce/cayenne. You could substitute any number of things for the plain hot dogs: Jalapeno hot dogs, bacon, Lil' Smokies, Kielbasa, ham, etc.
Tomorrow will be the true test. I'm concerned about how much it will thicken up when it's cooled & reheated. I figure that's bound to happen so I have a couple ideas on how to fix it. But the most important thing to me is how well it goes over & how much is left over!
Corinne's Mac & Cheese Soup w/Hot Dogs
- 1 small onion, diced
- 2 ounces diced pimentos, drained
- 6 tablespoons butter
- 6 tablespoons flour
- 3 cups chicken broth
- 3 cups cream
- 8 ounces Sharp Cheddar, shredded
- 1/2 teaspoon mustard powder
- 1/8 teaspoon cayenne
- Frank's Red Hot to taste
- Salt & pepper, to taste
- 3 scallions
- 1 pound hot dogs, cut into 1/4" slices
- 4 cups cooked macaroni
In a saucepan, saute onion and pimentos in butter over medium heat for 5 to 7 minutes. Blend in flour. Cook & stir for about a minute; until well blended.
Add broth and cream. Cook & stir until it comes to a boil & thickens.
Add cheese and stir until melted.
Add mustard powder, cayenne, hot sauce, scallions, salt and pepper.
In frying pan, saute hot dog slices in small amount of butter until slightly browned. Drain.
Add hot dogs & cooked macaroni to soup. Stir to combine well.
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