Go Big Red Recipes For June 7th

[Roxy]

These appetizers are guaranted to be a hit at your Go Big Red party this year-you may want to double the recipes-especially if you are having alot of Go Big Red Fans at your party...they will go fast.

 

Ranch Mushrooms:

 

1 lb. whole medium-sized mushrooms

1 stick butter

1 pkg. Hidden Valley Ranch Dressing Mix

 

Put the mushrooms in the crockpot. Melt butter & mix with the Ranch Dressing Mix. Pour this over the mushrooms. Cook it for 3-½ to 4 hours on low, or on high for 1 hour & then on low for 1-½ hours. You may then leave them on the warm setting for up to 2 hours.

 

Herbie’s Hot Wings:

 

Ranch Dressing Dip.

 

Mix 1 cup sour cream, 1 cup mayonnaise and 1 pkg. Hidden Valley Ranch Dressing Mix; refrigerate.

 

24 chicken “party wings” or use drummettes

½ cup butter, melted

¼ cup Frank’s Hot Sauce

3 tsp.s vinegar

2 pkgs. Hidden Valley Ranch Dressing Mix

½ tsp. paprika

 

Preheat oven to 350*. Dip party wings or drummettes in mixture of melted butter, Frank’s Hot Sauce & vinegar. Put wings or drummettes in a baking pan. Sprinkle 1 pkg. of Hidden Valley Ranch Dressing Mix over the chicken. Bake for 25-30 minutes or until chicken is cooked through.

 

Sprinkle with paprika and serve with Ranch Dressing Dip.

 

Seafood Nachos:

 

16 large tortilla chips

1-(8-oz.) pkg. Louis Kemp Crab Delights

1-(8 oz.) Louis Kemp Lobster Delights

1 pkg. frozen salad shrimp, thawed or fresh shrimp

Shredded Monterey Jack Cheese Or Cheese Of Your Choice

 

Spread tortilla chips on a 10-inch waxed paper-lined paper plate. Layer the crab, lobster & shrimp over the tortilla chips.

 

Sprinkle the shredded Monterey Jack Cheese or cheese of your choice, over the nachos.

 

Microwave on 50% power-MEDIUM POWER-until cheese is melted-approximately 1-½ to 2 minutes You can also bake these in the oven. Serve with picante sauce, salsa & sliced avocados on the side.

 

*You can also bake these in the oven.

 

Shrimp Bacon Bites:

 

2 lbs. fresh shrimp

Cajun Spice & Blackening Rub

3 bulbs garlic, minced

2 glass jars Homemade Chili Sauce

2 pkgs. bacon

 

Freeze bacon; once it has frozen, cut in thick slices. Frozen bacon is easier to cut; refrigerate.

Rinse shrimp in cold water; drain.

 

Coat shrimp with Cajun Spice & Blackening Rub.in a bowl and add miinced garlic; pour chili sauce over; stir. Cover & refrigerate; stirring occasionally; several hours.

 

Cook bacon until limp; drain & put bacon on paper towel lined plate. Wrap each shrimp in a bacon piece; secure with a toothpick. If you have bacon left over; put it on top of the shrimp.

Bake in a 550* oven for less than 10 minutes..keep an eye on it.

 

*Albertsons sells Homemade Chili Sauce if you don't have time to make your own..it is good.

 

Carmelized Bacon:

 

1/3 cup firmly packed brown sugar

1 tsp. ground cinnamon

½ lb. (8 slices) bacon

 

Heat oven to 450*. Spray top of broiler pan lightly with Pam; line bottom of pan with aluminum foil.

 

Combine brown sugar & cinnamon in small bowl. Coat bacon slices with brown sugar mixture. Place coated bacon onto prepared pan.

 

Bake for 12 to 15 minutes or until well-browned.

 

Immediately remove bacon; place onto serving plate.

 

 

Veggie Pizza:

 

2 tubes Pillsbury Crescent Rolls

2-8 oz. pkg.s Cream Cheese, softened

1 cup sour cream

1 envelope Hidden Valley Ranch Dressing Mix

chopped fresh vegetables: broccoli, cauliflower, carrots, green onions, baby tomatoes, sliced fresh mushrooms, etc.

2 cups shredded Cheddar Cheese

 

Spread crescent roll dough on a greased cookie sheet; press seams together. Bake according to pkg. Directions; let cool. In medium bowl, mix cream cheese & Hidden Valley Ranch Dressing Mix until well blended. Spread over crescent roll crust. Top with vegetables; then cover with shredded Cheddar cheese. Cut into squares. Refrigerate.

 

Glazed Chicken Wings-Yummo

 

12 chicken wings

½ cup barbeque sauce

½ cup honey

½ cup soy sauce

 

Cut chicken wings into three sections; discard wing tip section. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350 degrees F for 50-60 minutes or until chicken juices run clear.

 

*2-1/2 pounds of uncooked chicken wing sections may be substituted for the whole chicken wings. Omit the first step of the recipe.

 

Jalapeno Cream Cheese Poppers:

 

Won Ton Wrappers-found in produce section

Fresh Jalapenos or a jar of Jalapeno Slices, drained

8 oz. Cream Cheese

 

Lay Won Ton wrappers on a clean, dry surface so that each skin is in the shape of a diamond. They come in a square so just turn them. At the bottom corner of each skin, place a square of cream cheese.

 

If you have fresh jalapenos, slice them in rings & clean seeds.

 

Place 2-3 slices on each square of cream cheese.

 

Fold the won-tons starting at the bottom corner…fold bottom corner up, then fold in each side (sort of like an envelope) the fold the top corner down. If the wontons aren’t sticking well, wet your fingertip & run it along the edge & it will stick.

 

Once you’ve completed your desired amount, deep fry until golden brown.

 

Easy Sugared Bacon:

 

1 lb. bacon slices

1 cup brown sugar

 

Freeze bacon, cut into 3 pieces after the bacon has frozen; frozen bacon is easier to cut. Thaw bacon & arrange bacon slices in a Teflon-Coated Jelly Roll Pan & bake at 325* for 25-30 minutes, or until crisp.

 

Dave’s Guacamole With Tortilla Chips:

 

Smash up or cream some fresh avocados; add sour cream, fresh lemon juice & hot salsa to taste.

 

Cut flour tortillas into wedges and fry in hot oil.

 

Using a slotted spoon, transfer to paper towels to drain.

 

Sprinkle lightly with salt to taste while still hot.

 

Add avocado mixture on each tortilla chip & cover with shredded sharp Cheddar Cheese & serve.

 

 

Emeril’s Tortilla Chips:

 

12 corn tortillas, cut into quarters

Vegetable oil for deep frying

1 tsp. salt

 

To fry the chips, add enough oil to come halfway up the sides of a large heavy pot or electric deep-fat fryer & heat over high heat to 360*.

 

Using a slotted spoon, transfer to paper towels to drain.

 

Sprinkle lightly with salt to taste while still hot.

 

BBQ Chicken Wings:

 

*3 lbs. chicken wings

¾ to 1 cup honey

½ cup soy sauce

2 T. oil

½ garlic clove, minced

1 cup BBQ Sauce

 

Cut tips from wings & discard; season with garlic salt & pepper.

 

Mix honey, soy sauce, oil, garlic & bbq sauce, pour over chicken in baking dish.

 

BBQ Chicken Wings:

Bake slowly at 325* for 2 hours or until sauce is caramelized.

 

*3 lbs. chicken wings

¾ to 1 cup honey

½ cup soy sauce

2 T. oil

½ garlic clove, minced

1 cup BBQ Sauce

 

Cut tips from wings & discard; season with salt & pepper.

Mix honey, soy sauce, oil, garlic & bbq sauce; pour over chicken in baking dish.

 

Wild Wings:

 

2-½ lbs. chicken wings

¾ cup Honey BBQ Sauce

¼ cup Frank’s Red Hot Original Cayenne Pepper Sauce

 

Deep fry wings at 400* for 12 minutes or until cooked & crispy; drain.

 

Mix Honey BBQ Sauce and the Frank’s Red Hot Original Cayenne Pepper Sauce together.

 

Toss wins in combined sauces until well coated. Serve additional sauce on side; if desired.

 

*Wings can also be baked for 45 minutes at 425* until fully cooked & crispy, turning halfway; broiled 6” from heat for 15 to 20 minutes, turning once; or grilled over medium heat for 30 to 40 minutes, turning often.

 

Bean's Jalapeno Egg Rolls

 

1-(8 oz.) Cream Cheese

10 to 12 Jalapenos, chopped

1 pkg. (1 lb.) egg roll wrappers

oil for frying

 

Small amount of water mixed with 1 T. flour.

 

Mix jalapenos with Cream Cheese, place small amount on wrapper, roll up egg roll style & seal the tip with a drop of the water/flour mixture. Continue until mixture is all gone. Place in fridge for at least 2 hours. Heat oil to 350-375 & cook about 4 to 5 minutes (golden brown). Cool at least 5 minutes, filling will be hot. Serve with jalapeno jelly & sour cream.

 

 

Coconut Shrimp:

 

1 egg

1/2 cup all-purpose flour

2/3 cup beer

Cajun Spice & Blackening Rub

1-1/2 tsp.s baking powder

1/4 cup all-purpose flour

2 cups flaked coconut

24 shrimp

oil for frying

 

In medium bowl, combine egg, 1/2 cup flour, beer, Cajun Spice & Blackening Rub, & baking powder. Place 1/4 cup flour & coconut in two seperate bowls.

 

Hold shrimp by the tail & dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut & place on a baking sheet lined with wax paper, freeze for 15 minutes to make the frying easier.

 

Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

 

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce ot Avocado Salsa.

 

Avocado Salsa:

 

2 ripe avocados

4 tomatoes, chopped

1/2 cup green onion

1 T. lemon juice

1/2 of a jalapeno, remove seeds

garlic Salt

1 large garlic clove, minced

1/2 of a small onion

 

Scoop out the avocado from the skin & set aside. Process the avocados, green onions, tomatoes, jalapeno, garlic salt, garlic clove and onion for 2 second intervals until only slightly chunky.

 

 

Smoky Jalapenos:

 

 

14 Jalapeno Peppers

4 oz. Cream Cheese, softened

14 miniature smoked sausages

7 bacon strips

 

Cut a lengthwise slit in each pepper; remove seeds and membranes. Spread a teaspoonful of cream cheese into each pepper; stuff each with a sausage.

Cut bacon strips in half widthwise; cook in a microwave or skillet until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick.

Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.