Roxy15

Buffalo Chicken Wings: The first thing you should always do with fresh chicken, is rinse it in a colander under cold water and pat it dry with paper towels. Then cut the joints apart, you get a drummie and a wing joint. Once all the chicken is prepped, you can move on to the next step and get ready to make the Buffalo Chicken Wings. Buffalo Chicken Wings: 16-20 Chicken Wings-(Depending On Size) 1 Cup All-Purpose Flour 2 Cups Canola Oil Or Your Favorite Oil Salt & Pepper Buffalo Wing Sauce: 12-oz. Bottle Frank’s Buffalo Wing Sauce 1-1/2-(6-oz.)-Stick Unsalted Butter 3-oz. Honey Bleu Cheese Dressing: 8-oz. Bleu Cheese 1 Cup Sour Cream 1 Cup Mayonnaise 1/4 Cup Milk Or Buttermilk 1/4 Tsp. Granulated Onion 1/2 Tsp. Salt 1/4 Tsp. Pepper Instructions: Buffalo Wing Sauce: In a saucepan, melt the butter then add the honey and turn off the heat. Add in Frank’s Buffalo Wing Sauce. Using a wire whip, blend until fully incorporated into the butter/honey mixture. You can heat this sauce, if you want it hotter, but, at this temperature the sauce will cling really well to the chicken wings. If you let the sauce get too hot, it will break and separate into an oily mess! Set aside sauce until ready to coat wings. Bleu Cheese Dressing: ***You should make the Bleu Cheese Dressing at least 1 day ahead of time, to let the flavors blend. It will taste the best after 48 hours. In a food processor, add the sour cream, milk and half of the Bleu Cheese. Pulse the mixture until all of the Bleu Cheese has been blended in. Add this mixture to the mayonnaise with the remaining Bleu Cheese Crumbles and seasonings. ***The seasonings are just a guide, season it to your taste. Buffalo Chicken Wings: Wash all of the chicken wings, then on a cutting board, cut the wings into 3 pieces. Pat dry all wing pieces you will be using. Season flour with salt and pepper-(to taste)-and dredge the chicken in the seasoned flour. Preheat oil in a large skillet to fry the wings. Place wings in hot oil and fry for about 4-5 minutes, then turn them over and cook the other side for about the same time. You want the wings to get crispy and have a good color. Remove the cooked wings to a paper towel-lined plate to drain. Place the cooked wings in a large bowl with the Buffalo Sauce and toss them to get a good even coating of Buffalo Sauce on the wings. ***Serve With Homemade Or Store Bought Bleu Cheese Dressing/Hidden Valley Dressing/Carrot Sticks/Celery Sticks.

Nebraska: 45 FAU: 10 Rush: 250 Pass: 250

I just read this and said a prayer for all of you. Please keep us informed on how you all are doing. My heart goes out to all of you.

Grilled French Fries/Brats/Cheese Sauce: Cut a potato in half and then lay it flat side down. Then slice the potato very thinly. Using some Peanut Oil, lightly brush the potato slices. Shred 4-oz of Habanero Cheddar Cheese, or any spicy Cheddar Cheese you can find. If you can't find Habanero Cheddar Cheese, you can always cut up a Jalapeno or Habanero Pepper and mix it in with some Cheddar Cheese. Toss the cheese in a half tablespoon of cornstarch. Measure 6-oz. of evaporated milk and splash in some hot sauce for good measure-(a few tablespoons is good). Prepare your grill for medium heat. You should be able to hold your hand about 1 inch over the grates for 5-6 seconds. Place a saucepan over direct heat and stir. Carefully lay the French Fries directly over the coals. Grab some tongs and stand close because you'll need to move any fries that start to burn. The thinner you cut the potato, the easier it is to burn. However, if you cut a thin potato slice you will have a grilled French fry that tastes more like a French Fry rather than a grilled potato wedge. I grilled all of this with the lid mostly open. Stir the cheese, check the fries and turn then as needed. Repeat. I tossed some brats on the grill as well. Once the fries are crispy and the sauce is smooth, you are done! I had a lot of fun making this. This is a grilling recipe that really lets you tinker with the grill. As long as your heat isn't too high, you can casually turn the fries and stir the sauce and everything will finish at about the same time. This sauce has the consistency of the stadium style nacho cheese but when you use a spicy cheese, it goes to a whole new level. Top those grilled French Fries with some Kosher Salt and you are ready to dip those fries right in! Note: If you follow this recipe, you will have enough cheese sauce to fill a small bowl. If you are serving more than 2-3 people, I suggest doubling this recipe.

Cheese Dipping Sauce: 4-oz. Habanero Cheese-(Shredded) 6-oz. Can Evaporated Milk 1/2 T. Corn Starch 2-3 T. Hot Sauce-(Your Favorite) Shred Habanero Cheese and toss with cornstarch. Add hot sauce to evaporated milk. Mix cheese and evaporated milk mixture together in a saucepan and grill over medium heat; stir until smooth.

I hope you like them:) let me know.

Smoked Stuffed Jalapeno Peppers: 1-(8-oz.)-Block Of Cream Cheese 8-oz. Shredded Colby Jack Cheese 2-4 T. Hot Sauce 10-12 Slices Lean Peppered Bacon 1 Tsp. Black Pepper 10-12 Jalapeno Peppers 20-24 Toothpicks Put on latex gloves and cut the peppers in half. Use a teaspoon measure to scoop out the seeds and some of the inner white membrane. Mix the cream cheese, shredded cheese and hot sauce together. Stuff the peppers with the cheese mix and wrap with a half slice of bacon. Secure with a toothpick. Smoke for about 1-1.5 hours at 250 degrees.

Thank you for posting that link knappic:)

http://www.smoking-meat.com/category/appetizers http://www.onehundreddollarsamonth.com/category/recipe/bbq-recipe/ http://realisticcookingideas.com/category/from-the-grill/ http://www.grillingcompanion.com/category/recipes/starters/?s http://www.grilling.com/recipes/?category_name=Meals+%26+Dishes&category_value=Burgers&gclid=CKPC6uXYn8ACFeg7MgodgXcAvQ http://tailgategrilling.com/bacon-potato-bites/ http://www.traegergrills.com/teamtraeger/post/2014/06/24/Bacon-Wrapped-Corn-on-the-Cob.aspx#.U_zpe2d0zct

http://www.mmmgoblubbq.com/p/recipes.html

Loaded Potato Skins: 5 Baby Kennebec Potatoes Or New Potatoes 2 T. Butter 2 T. Sour Cream 2 T. Milk 6 Slices Bacon 1/2 Cup Onion, Diced 1/4 Cup Chives-(Opt.) 1/2 Cup Shredded Cheese-(Cheddar Or Your Favorite Cheese) Boil the potatoes whole with skin intact for 20 minutes or until tender. While the potatoes are boiling, fry the bacon until crisp and set aside. In the same pan, drain all but 1 T. of grease and then add the diced onions over medium heat. Stir and then cover. Allow to sweat for 8-10 minutes or until translucent and tender; set aside. Once the potatoes are done, drain, and allow to cool until you can handle them safely. Cut a potato in half. Now, with a small paring knife, use a pinch grip on the blade so that only 1/2” of the blade tip is exposed. Insert the tip into the potato at a 45 degree angle. Now slowly spin the potato around in a clockwise fashion. As you do, guide the blade so that it is 1/4” away from the wall of the potato. Continue all the way around until you cut out a cone shaped plug. Now, use the knife to shave more flesh from the potato until it is fairly hollowed out. The idea here is to clean the potato out leaving a small shell with a thin wall of flesh. Make sure to save the flesh off in another bowl. You don’t have to be perfect when you do this. Just get them hollowed out by about 75% and try not to break the walls. Once you have all of the potatoes hollowed out, turn your attention to the flesh. You may need to microwave it for a few minutes to get it hot again. Next, add the butter, sour cream, and milk and then mash the flesh until smooth. Once it is all mashed and smooth, crumble and add all of the bacon, and then add the onion. If using chives or green Onions, add them now as well. Stir this mixture well to incorporate all of the ingredients. Place the potato shells on a greased cookie sheet and pre-heat the oven to 400 degrees. Using a spoon, scoop up some of the mashed potato mixture and then put it into the shells. You’ll need to be careful here not to press too hard as you do not want to break the shells. Fill each shell with a heaping mound of the mashed potato mixture. Tip: Use your fingers to aid in the shaping of the mounded flesh. Once all the shells are filled, bake for 20 minutes or until the tops are starting to brown. Now remove from oven and top liberally with cheese. Finally, return them to the oven and bake another 5 minutes or until the cheese is nice and melted. Serve immediately!

Grilled Bleu Cheese & Bacon Stuffed Onion: 4 Large-Sized Sweet Onions-(Vidalia/Maui Sweets/Sweet Yellows 1 Stick Butter, Room Temperature 2/3 Cup Bleu Cheese, Crumbled 4 Strips Bacon, Crumbled 1/2 Tsp. Dried Thyme Salt & Pepper, To Taste Preparation: Trim the ends off of the onions, and peel. Scoop out the inside of the onion to create a cavity. (Be careful not to dig all the way through the bottom). ***Use a melon baller for this. In a bowl, mix together butter, cheese, bacon, and thyme. Season with salt and pepper. Go easy on the salt because the Bleu Cheese is a bit salty. Stuff the mixture into the onions, completely filling the center. Place each onion on a square of aluminum foil. Draw foil up to create a sealed pouch. (Keep the foil from touching the sides of the onion, and make sure the top is sealed to hold in steam). Place the foil pouches directly over the heat on the grill. Close the lid of the grill and cook for 30 – 40 minutes. (Cooking time will vary upon size of onions). Remove from grill and allow to stand for a full 5 minutes before opening the pouches. Be careful of the steam when you do open it.

http://www.thesaltykitchen.com/easy-baked-chicken-parmesan/ ***Scroll down the page and on the right side there are more recipes by category. Recipe Index On Top: http://www.cookingwithsugar.com/italian-chicken-parmesan-recipe-with-spaghetti-and-red-marinara-sauce/

Chicken & Rice Dish: This is so easy to put together and beats what you can get at your local fast food place by a long shot. I always have chicken tenders in the freezer. They are my "go to" meat when I have forgotten to thaw something out for dinner. They thaw quickly and can be used hundreds of different ways. You can add some fresh deli shrimp to it also. It is something like making chili, make it your own and dump whatever you like in it. Chicken Tenders, Cut Into Bite-Size Pieces Cornstarch Vegetable Oil, For Frying ***Can Season Chicken Tenders With Garlic Salt/Pepper/Amazing Taste Poultry Seasoning Or Your Favorite Seasonings Sauce: 1 T. Vegetable Oil 1 T. Minced Garlic 1/2 Cup Orange Marmalade 1 Cup Beef Broth 1 Tsp. Soy Sauce Red Pepper Flakes 2 Tsp. Cornstarch Cooked White Rice Or Your Favorite Rice Dust the chicken tender pieces with cornstarch and fry them in batches in the oil until lightly golden brown. ***Season chicken tenders before the cornstarch and after the cornstarch, if you care to or just season the cornstarch with your favorite seasonings. Lightly sauté the garlic in the 1 T of oil, add the orange marmalade, 1/2 cup of the broth, soy sauce, and the red pepper flakes, to taste. Simmer until slightly thickened. Mix together the 2 Tsp. cornstarch and the remaining 1/2 cup beef broth. Add to the sauce mix and continue cooking for a few more minutes. The longer the sauce cooks, the thicker it gets. ***Add green chiles, jalapenos, sliced fresh mushrooms or whatever you like to the sauce, if you care to. Place the chicken over a bed of cooked white rice and cover with sauce. The recipe makes enough sauce for about three servings. ***Be sure to make enough rice to have some left over for fried rice the next day.

http://www.imalazymom.com/category/recipes/ ***You can sign up at this site to get recipes on bottom right side of page.

Look on the right side of the page to get more restaurant copycat recipes. Look on the left side of the page also. http://redlobsterathome.blogspot.com/2012/08/hush-puppies.html

Please let me know if it is any good or not. From what I see on her recipe posts, she is a good cook.

I hope everyone who lives in Nebraska on this board and your family and friends are ok. http://www.cnn.com/2014/06/17/us/nebraska-severe-weather/

The lady replied when I asked her if I could omit the parsley and this is what she said: sure, you can leave out the parsley. I know some who have added cooked bacon bits in this recipe. Its pretty forgiving recipe.

The person replied to my recipe request on a cooking board that I belong to. She is a good cook. I don't like parsley so I asked her if I could leave it out. Will check later to see what she says. This is what she said and her recipe for hushpuppies. This recipe is a south Louisiana recipe; so if you like it a little less spicy, hold back on the peppers. Hushpuppies: Ingredients: 1-1/2 Cups Yellow Cornmeal 1/2 Cup All-Purpose Flour 2 Tsp. Baking Powder 1/2 Tsp. Salt 1/8 Tsp. Black Pepper 1/8 Tsp. Cayenne Pepper 3/4 Cup Milk 1/2 Cup Finely Chopped Green Onion Or 1/2 Cup Finely Chopped Yellow Onion 1/4 Cup Finely Chopped Jalapeno Pepper-(Opt.) 1 Egg, Beaten 1/4 Cup Finely Chopped Parsley In a medium glass bowl, combine all ingredients and mix well. Heat 2 inches of oil to 375 degrees. Drop by teaspoonful-(or use small cookie scoop)-into the hot oil until golden brown-(approximately 3 minutes). Serve hot.

Please let me know if it was good, I would really appreciate it. I made hushpuppies last night and it was awful. I won't be making the recipe I used again! It wasn't a recipe that I posted though so you know. I love fresh fish:) My dad and I used to go fishing a lot...I miss those days. We went fishing at his ponds and he knew of some secret places to fish at too. We caught blue gills and bullheads.

I am going to make a hushpuppy recipe tonight. I didn't want to reply until I know it is a good recipe, don't give up on me:) I will post the recipe tomorrow if it is good. I found these for you, I haven't made them. These taste best when they are cooked in oil where fish has been fried. 1 cup regular yellow cornmeal 1 cup all purpose flour 1 tablespoon sugar 1 teaspoon salt 2 eggs, beaten 1 cup beer 3/4 cup finely chopped onion 1 to 2 tablespoons finely chopped jalapeno pepper vegetable oil for deep frying Combine cornmeal, flour, baking powder, sugar, and salt in a medium mixing bowl; stir well. Add eggs, beer, onion, and jalapenos; mix well. Carefully drop batter by rounded teaspoonfulls into hot oil. Cook in batches, only a few at a time, until golden brown. Hushpuppies will turn over in the oil on their own when one side is done. http://eatwisconsincheese.com/recipes/article.aspx?rid=2755

Cheese Bread: In A Bowl, Mix: 1/4 Cup Parmesan Cheese 2 T. Garlic Powder 1 T. Oregano 1 T. Onion Salt Put Fairy Dust In A Shaker. Slice French Bread Into Slices. Butter Both Sides Of Bread With Garlic Butter. Sprinkle The Top Of Each Slice Of French Bread With Fresh Mozzarella Cheese, Shredded. Using The Shaker, Sprinkle The Top Of Each French Bread Slice With Fairy Dust. Preheat Oven To 350 Degrees. Bake Cheese Bread Until Cheese Is Melted & Bread Is Heated Through & Golden Brown On Top.

http://m.mlb.com/video/v33325603/sfstl-taveras-launches-a-solo-shot-for-first-hit/?cid=as_mlb_20140531_12580936&partnerId=as_mlb_20140531_25072436

Guacamole: ***This Should Be Made Right Before Serving. You Can Refrigerate It For A Very Short Time-(30 Minutes)-But, It Tastes Best When Eaten Right After Being Made. 1 Avocado 1/4-1/2 Cup Pico de Gallo 1 T. Sour Cream 1/2 Tsp. Lemon Juice Cut a fresh, ripe avocado in half, around; remove the seed. ***You want the avocado soft to the touch, but not too soft. Scoop the avocado out with a spoon and smash down with a fork in the bowl. Add the Pico de Gallo, sour cream and lemon juice; mix well.