RECIPES

Click here for some
great Thanksgiving Recipes
 

Click here for some
great Cookie Recipes
 
   

Baked Original Buffalo Wings
Submitted by: Chef Armand
Healthy way to make wings at home


Ingredients:
4 lbs fresh chicken wings, defrosted and drained

3 tablespoons olive oil

4 tablespoons granulated garlic

1 tablespoon Cajun spice

1 cup Franks Redhot hot sauce

2/3 cup melted unsalted butter


Directions
Heat the oven to 425 degrees F. In a large bowl, combine the wings, oil, garlic, and Cajun spice. Arrange the wings in a single layer on two large baking sheets. Bake in pre-heated oven until just brown, crispy and cooked through ( about 25-30 minutes)

In a large mixing bowl combine hot sauce and butter-whisk until smooth. Mix in wings and toss until coated. Serve with celery sticks and the Super Wing Boursin Dip.

Serves 4 hungry fans.
 
Don's Kasha Varnishes

 

Ingredients

1 box medium grain kasha
2eggs
4cups chicken soup 4 onions (yellow)
2 boxes egg bow ties pasta
 
Directions

Pour box of kasha slowly into scrambled eggs and
incorporate kasha into egg mixture and cook over medium heat braking up mixture until it pours like sand.

Fry 4 onions cut in pieces

Boil 4 cups of chicken soup

Pour onions with half of oil into kasha

Pour boiling soup into mixture into kasha

Let absorb for 10 minutes over low heat

1/2 teaspoon black pepper and 1 teaspoon of salt

Incorporate bow ties into kasha

Enjoy!
 
RED DEVIL POTATO SALAD

 

  

Ingredients

  

1/2 cup chopped green onions (scallions)
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4teaspoon crushed dried red pepper
1/8 teaspoon Cajun seasoning
4 pounds small red potatoes, cooked and cooled (leave skin on)
1 cup chopped green bell pepper
2/3 cup crumbled cooked bacon

1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup Dijon Mustard
1 tablespoon sugar
3 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
   
Directions  

In a medium mixing bowl, whisk together the sour cream, mayonnaise, mustard, sugar, parsley, salt, pepper, onion and garlic powder, thyme, crushed pepper, and Cajun seasoning. Mix well to create a smooth dressing. Set aside.

In a separate, large bowl, place the potatoes, green pepper, bacon and chopped green onions.

Pour the dressing over the potato mixture. With a rubber spatula, carefully fold the dressing into the potatoes until thoroughly mixed. Let the salad stand for a few hours to develop its flavor.

Serves 10 to 12

Bon Appetite !
 
SPEEDY BLUE CHEESE DIP
   
Ingredients  
1 cup sour cream
1/2 cup mayonnaise
3 tbsp crumbled blue cheese
1/4 cup fresh chopped parsley
1/8 tsp hot sauce		 1/4 cup finely minced onion
1/8 tsp salt
1/4 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp garlic powder
   
Directions  
In a medium mixing bowl, combine all the ingredients and mix very well.

Chill in the refrigerator before serving.

Makes 2 cups

Bon Appetite !
 
BBQ TURKEY QUESADILLAS

Ingredients
1 cup minced cooked white turkey breast meat
1/2 cup barbecue sauce (Bulls-eye brand preferred)
1 cup thinly sliced sautéed onions
1 1/2 tablespoon minced fresh cilantro (8) 7 inch flour tortilla's
3 tablespoons vegetable oil
1 cup grated mild cheddar cheese
1 cup grated Monterey Jack cheese

Directions
Arrange half (4) the tortillas in one layer on a large rimmed baking sheet. Brush them with oil and turn them over.

In a medium mixing bowl, combine the cheese, turkey, barbecue sauce, onions and cilantro; mix well without breaking up the ingredients. (USE YOUR HANDS)

Divide the mixture amongst the 4 tortillas, pressing the mixture flat throughout the surface of the quesadilla. Place the remaining 4 tortillas on top of those on the baking sheet. Brush the tops with oil.

Place the baking sheet of tortillas about 3 inches underneath a preheated broiler and brown them until crispy. With a metal spatula, carefully flip the tortillas and brown the other side for about 1 minute or until crispy.

Place the baking sheet to the bottom part of the oven for 3 minutes to melt the internal cheese.

Remove them from the oven and let them stand for 3 minutes. Then cut them into wedges with a sharp knife.

Serve with sour cream, guacamole or your favorite salsa.
Serves 4-6

Bon Appetite !
 

TEX-MEX POTATO SKINS

INGREDIENTS
3 hot baked potatoes; split lengthwise
3/4 cup shredded Cheddar or Pepper Jack cheese
1 1/3 cups French’s® French Fried Onions, divided
1/4 cup diced green chilies
1/4 cup cooked crumbled bacon
Salsa and sour cream Makes 18 appetizer servings
Prep time: 15 minutes
Cook Time: 15 minutes

Directions
Preheat oven to 350F. Scoop out inside of potatoes leaving a ¼-inch shell. Reserve inside of potatoes for another use.

Arrange potato halves on baking sheet. Top with cheese, 2/3 cup French fried onions, chilies and bacon.

Bake 15 minutes until heated through and cheese melts. Cut each potato half crosswise into thirds. Serve topped with salsa, sour cream and remaining French fried onions.

Tip: To bake potatoes quickly, microwave on HIGH for 10 to 12 minutes or until tender.
Bon Appetite !
 

SUN DRIED TOMATO RANCH DIP

INGREDIENTS
1 cup French's® Gourmayo™ Sun Dried Tomato Mayonnaise
1/2 cup sour cream or plain nonfat yogurt
2 tbsp. minced green onion
2 tsp. minced fresh dill or parsley
1 tsp. finely minced garlic

Directions
Combine all ingredients. Chill until ready to serve.
Serve with Buffalo chicken wings, if desired.

Makes about 1 1/2 cups

Bon Appetite !
 

Hot Buffalo Turkey Blue Cheese Wrap
This Wrap is great to cut up on a platter and serve to your football buddies with a great brew!

INGREDIENTS
1 each 12 inch flour tortilla
1/2 cup blue cheese dressing
1 cup chopped turkey meat
1/4 cup Franks Red hot sauce mixed with 1/3 cup melted butter
1/3 cup thinly sliced red onion
1/4 cup shredded ice berg lettuce

1. With a rubber spatula, smear the blue cheese over the whole surface of the tortilla wrap.

2. In a small mixing bowl, combine the butter and hot sauce. Mix until smooth. Add the turkey meat-fold until saturated with hot sauce mixture.

3. Place the the turkey in center of wrap lengthwise. Top with red onion and lettuce.

4. Roll wrap into a cylinder. Place tooth-picks in wrap every each inch. Once secured cut into 1 inch sections and place on a plate in a decorative manner.

Serve with a cold beer

Bon Appetite!
 

Pulled BBQ Turkey Sandwich
 
INGREDIENTS
2 large rolls
2 cups shredded cooked dark turkey meat (leg and thighs)
4 slices Jack cheese
BBQ Sauce
1 1/2 cups smoky barbecue sauce (preferably Bull's-eye brand)
2 tablespoons maple syrup
1 tablespoon white vinegar
1/4 cup brewed coffee
1/2 tablespoon onion powder
1/2 tablespoon garlic power
2 teaspoons A-1 sauce
1/4 teaspoon ground cloves


In a small sauce pan mix and heat all sauce ingredients until warm. Fold in the turkey meat until mixed and heated through. Divide the mixture between both rolls. Top with cheese. Serve immediately.

Makes 2 servings

Note: Sauce recipe from Chef Armand's Adirondack Cuisine cookbook.

Bon Appetite !
 

Terminator Crunch Wings

 

Here's a recipe from The Wings Across America Cookbook.
Serve these wings and your friends will "Be Back!"
 
INGREDIENTS

1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme
3 cups buttermilk
20 trimmed and separated wings
vegetable oil for frying
 

      

In a large mixing bowl combine flour, salt, pepper, onion and garlic powders, cayenne and thyme. Mix well.

Pour the buttermilk into a separate, medium bowl.

Coat the wings in the seasoned flour, then dip them into the buttermilk. Return wings to the flour to double coat them.

Heat the oil in a fryer to 350F. Place the wings in the hot oil and fry for 10 - 12 minutes or until crunch golden brown, and cooked through. Drain on paper towels.

Bon Appetite !


 

 

FROM GRETA AND SHREDDER'S KITCHEN
SHREDDER'S ITALIAN STYLE MEATLOAF


INGREDIENTS:

  • 1 cup chopped onion

  • 1/2 cup green bell pepper

  • 1 tablespoon minced fresh parsley

  • 1/4 teaspoon black pepper (optional)

  • 1/4 teaspoon salt (optional)

  • 2 garlic cloved, minced

  • 2 lightly beaten eggs

  • 3/4 cup unseasoned bread crumbs or cornflake crumbs

  • 2 lbs ground round beef

  • 1/2 cup tomato sauce (reserve 1/4 of the sauce to spread on meatloaf)

  • NOTE:  If mixture is too loose, add more bread crumbs, too loose add more sauce.  But you already knew that!
     

  1. Preheat oven to 350 degrees

  2. Combine onion, green pepper, parsley, pepper, salt, garlic, eggs, bread crumbs and 1/4 cup of tomato sauce.

  3. Add beef and mix with clean hands until blended.

  4. Spray roasting pan with cooking spray.  Transfer beef mixture to pan and shape into loaf.

  5. Cover with foil and bake for 45 minutes.

  6. Remove from oven, uncover and spread remaining tomato sauce on top.

  7. Return to oven UNCOVERED and bake for another 15 minutes.

  8. Use meat thermometer to check temperature.  Should reach 160 degrees.

  9. Let stand in pan for 10 minutes.

  10. Slice and devour!   Enjoy.

    And to all competitive eaters and eating fans:  TAKE NO PRISONERS AND LEAVE NO LEFTOVER...

    Shredder.