old3dogg Posted September 2, 2009 Share Posted September 2, 2009 World's Hottest Wings Caution! The fumes from preparing this will make it difficult to breathe! Don't attempt to eat with an ulcer. 2 pounds chicken wings, cut up Buffalo style 6 whole serrano chile peppers 6 whole red chile peppers 10 whole jalape o peppers 2 cups white wine 1 bottle Tabasco Sauce 1/2 bottle Worcestershire sauce 10 tablespoons cayenne pepper 10 tablespoons red-hot sauce 1 tablespoon salt 3 tablespoons pepper 1/2 cup vinegar 1 fire extinguisher (optional....) In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked. About 15 to 20 minutes. Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. Reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect, but keep plenty of ice water handy. My God! This man may just be a terrorist! ;D Link to comment Share on other sites More sharing options...
woodseya1 Posted September 2, 2009 Share Posted September 2, 2009 My God! This man may just be a terrorist! ;D No I just really like hot foods this is my favorite hot sauce check this site out dogg http://www.hotsauceworld.com/hottest-hot-sauce.html Link to comment Share on other sites More sharing options...
old3dogg Posted September 2, 2009 Share Posted September 2, 2009 I just dont know? When you have to wear rubber gloves and safety glasses to cook? Little to hot for me. Link to comment Share on other sites More sharing options...
woodseya1 Posted September 2, 2009 Share Posted September 2, 2009 Anchor Bar Buffalo Wings (The Original!) This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo. Sauce: 6 tablespoons Louisiana Hot Sauce 1/4 cup (1/2 stick) margarine-not butter 1 tablespoon white vinegar 1/8 teaspoon celery seed 1/8 to 1/4 teaspoon cayenne pepper 1/8 teaspoon garlic salt Dash of black pepper 1/4 teaspoon Worcestershire Sauce 1 to 2 teaspoons Tabasco sauce Carrot and celery sticks Marie's Bleu Cheese Dressing The Sauce: This makes enough for about 30 "wingettes." Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally. The Wings: Fry the wings in a deep fryer set at 375 degrees F using vegetable or peanut oil. Fry 15 wings at a time for 12-15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating. Serve with carrot and celery sticks and Marie's Bleu Cheese Dressing, and cold beer Link to comment Share on other sites More sharing options...
woodseya1 Posted September 2, 2009 Share Posted September 2, 2009 Horseradish Wings 2 1/2 pounds chicken wings, disjointed and wing tips removed Juice of 1 lemon 1/2 cup catsup 5 tablespoons prepared horseradish 3 tablespoons olive oil 1 tablespoon Worcestershire sauce 5 1/2 teaspoons Tabasco sauce 1/2 teaspoon ground black pepper Combine all ingredients in a plastic bag. Knead occasionally for 2 hours. Cook on a grill or under a broiler. Cook for 10 minutes, then turn and baste with marinade. Cook an additional 10 minutes or until done. Serve immediately or refrigerate until needed. Link to comment Share on other sites More sharing options...
old3dogg Posted September 2, 2009 Share Posted September 2, 2009 Old3dogg's hot ranch wing sauce. Bottle of Frank's Red Hot. The big one. Two sticks of butter. The real kind. Two packets of Hidden Valley Ranch. The dry kind. Heat and mix together. Deep fry wings in deep fryer until they float. Remove and throw on grill for 10 minutes. Dip in above and enjoy. Link to comment Share on other sites More sharing options...
woodseya1 Posted September 2, 2009 Share Posted September 2, 2009 Old3dogg's hot ranch wing sauce. Bottle of Frank's Red Hot. The big one. Two sticks of butter. The real kind. Two packets of Hidden Valley Ranch. The dry kind. Heat and mix together. Deep fry wings in deep fryer until they float. Remove and throw on grill for 10 minutes. Dip in above and enjoy. sounds good I just use the butter and about 1 drop of the sauce I posted earlier depending on how hot I want them Link to comment Share on other sites More sharing options...
old3dogg Posted September 2, 2009 Share Posted September 2, 2009 Weird hot sauces scare me. With Franks I can control the burn. Link to comment Share on other sites More sharing options...
woodseya1 Posted September 2, 2009 Share Posted September 2, 2009 Grilled Margarita Wings 1 cup lime juice 1 cup silver tequila 1 cup honey 2 teaspoons crushed red pepper flakes 2 teaspoons salt Mix all ingredients together. Divide mixture in half. Put wings in 1/2 the marinade mixture and marinade for 4-6 hours. Bake wings in 350 degree F oven for 25-30 minutes. At this point, refrigerate the wings until ready to finish preparation and serve. Put wings on medium/hot grill until heated through. Baste wings with remaining 1/2 of marinade mixture while grilling. Serve.Grilled Margarita Wings 1 cup lime juice 1 cup silver tequila 1 cup honey 2 teaspoons crushed red pepper flakes 2 teaspoons salt Mix all ingredients together. Divide mixture in half. Put wings in 1/2 the marinade mixture and marinade for 4-6 hours. Bake wings in 350 degree F oven for 25-30 minutes. At this point, refrigerate the wings until ready to finish preparation and serve. Put wings on medium/hot grill until heated through. Baste wings with remaining 1/2 of marinade mixture while grilling. Serve. Link to comment Share on other sites More sharing options...
woodseya1 Posted September 3, 2009 Share Posted September 3, 2009 Deep Fried Cheese Serves: 15 2 eggs 1 cup cornflakes, crushed 2 tablespoons dry mustard 1/4 teaspoon salt 1/2 cup beer 1/2 cup milk 1 cup flour 2 tablespoons baking powder 1/4 teaspoon pepper 10 ounces Monterey Jack cheese, cut in strips 2 1/2 x 1/2 x 1/2, well chilled Beat eggs with milk in medium bowl. Combine corn flakes, flour, mustard, baking powder, salt and pepper in another bowl. Stir into egg mixture, blending well. Add enough beer to make batter consistency of whipped cream. Heat oil in deep fryer to 375 Link to comment Share on other sites More sharing options...
woodseya1 Posted September 5, 2009 Share Posted September 5, 2009 BLT Bites Serves: 16 Add color to your appetizer tray with these tasty snacks. Prepare them several hours ahead to allow the flavors to blend. To keep them fresh, be sure to cover loosely with plastic wrap and refrigerate. 16 to 20 cherry tomatoes 1 pound bacon, cooked and crumbled 1/2 cup chopped green onions 3 tablespoons grated Parmesan cheese 2 tablespoons snipped fresh parsley Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine the remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours. Link to comment Share on other sites More sharing options...
woodseya1 Posted September 5, 2009 Share Posted September 5, 2009 Deep Fried Apple Rings Serves: 5 3-1/2 dozens apples 1 cup all purpose flour 2 tablespoons cornstarch 1/2 cup plus 1 tablespoon sugar, divided 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup milk 1 egg 1/2 teaspoon cinnamon 3 medium baking apples Oil for frying In medium mixing bowl mix flour, cornstarch, 1 tablespoon sugar, baking powder and salt. In small bowl beat together milk and egg. Gradually add to flour mixture, beating with fork until well blended. Refrigerate for 1 hour. In small bowl combine remaining 1/2 cup sugar and cinnamon. Set aside. Peel and core apples. Cut crosswise into rings, 1/4-inch thick. In deep fryer, heat 1-1/2 to 2 inches Butter Flavor Crisco to 375 Link to comment Share on other sites More sharing options...
woodseya1 Posted September 5, 2009 Share Posted September 5, 2009 Beer Batter-Fried Zucchini 1 medium zucchini, thinly sliced 2 teaspoons salt 1/4 teaspoon pepper 1 cup flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup beer 1/4 cup fresh lemon juice 1 cup vegetable oil Arrange zucchini on piece of wax paper; salt and pepper both sides, using 1 teaspoon of salt and pepper. Combine flour, baking powder, baking soda and remaining teaspoon salt in medium-size bowl. Remove 1/2 cup of the mixture to a piece of wax paper. Dip both sides of zucchini in the 1/2 cup of flour mixture. Stir beer and lemon juice into remaining flour mixture. (Mixture will foam.) Stir until consistency of pancake batter. Heat oil in large skillet. Dip zucchini into batter and saute half at a time in hot oil until, about 3 minutes on each side. Keep warm in oven while sauteing remaining zucchini. Serve immediately. Link to comment Share on other sites More sharing options...
woodseya1 Posted September 5, 2009 Share Posted September 5, 2009 Deep Fried Mozzarella Vegetable oil 1 thick slice mozzarella cheese per serving 1 egg, beaten with a little water or milk Flour Seasoned bread crumbs Prepared tomato or marinara sauce Parsley (optional) Pour oil into a heavy skillet about 1/2 inch deep and heat. Dip thick cheese slice into flour, then egg mixture, then bread crumbs. Carefully place prepared cheese slices into hot oil. Let one side brown (watch because they brown quickly), then with a fork and spatula, turn and allow second side to brown. Serve immediately topped with a spoonful of heated sauce. Garnish with parsley, if desired. Link to comment Share on other sites More sharing options...
woodseya1 Posted September 5, 2009 Share Posted September 5, 2009 Deep-Fried Pumpkin Cheese Cubes 2 pounds (1 kg) fresh pumpkin 1/2 cup (50 g) flour 2 eggs 2 tablespoons milk 1 cup (125g) bread crumbs 1/2 cup (60g) grated Romano cheese Salt (optional) Pepper (optional) Vegetable oil (for deep frying) Slice pumpkin; remove the center and skin. Cut into 1-inch (3 cm) cubes. Sprinkle cubes with salt and pepper if desired. Place flour on a plate. In a bowl blend bread crumbs and Romano cheese. Slightly beat eggs and milk in a second bowl. Heat oil. Dip pumpkin cubes into the flour, covering them completely. Dip into egg mixture, then into cheese-bread mixture. Deep fry in hot oil 2 minutes or until golden. Serve with salads or cheese dip. Link to comment Share on other sites More sharing options...
woodseya1 Posted September 5, 2009 Share Posted September 5, 2009 French Fried Dill Pickles Dill pickles 1/2 cup flour 1/4 cup beer 1 tablespoon cayenne pepper 1 tablespoon paprika 1 tablespoon black pepper 1 teaspoon salt 2 teaspoons garlic salt 3 dashes Tabasco sauce Cut dill pickles in slices as thick as a silver dollar. Mix remaining ingredients. Dip pickle slices in batter and quick fry at 375 degrees F in oil until the pickle slices float to the top, or about 4 minutes. Link to comment Share on other sites More sharing options...
woodseya1 Posted September 5, 2009 Share Posted September 5, 2009 Fried Eggplant Sticks 6 cups vegetable oil 1 large, long eggplant (about 2 pounds) 1 teaspoon plus 1 tablespoon Cajun seasoning 1 teaspoon salt 1 cup all-purpose flour 2 large eggs 1/2 cup milk 1 cup confectioners' sugar Heat the oil in a large, heavy saute pan to 360 degrees F. Peel the eggplant and cut in half lengthwise. Cut each half into 1/4-inch thick slices (like long French fries). Toss the slices with 1 teaspoon Cajun seasoning and the salt to coat evenly. Season the flour with the remaining tablespoon of seasoning. Beat the eggs and milk in a shallow bowl. Lightly dredge the eggplant slices in the flour to coat, shaking off any excess. Dip the coated strips into the egg wash, then back into the flour. In batches, fry the eggplant strips in the hot oil until golden, turning with a long-handled spoon as they cook to brown evenly, about 2 minutes. Serve with confectioners' sugar. Link to comment Share on other sites More sharing options...
woodseya1 Posted September 5, 2009 Share Posted September 5, 2009 Zucchini Bites Yields 4 dozen appetizers. 4 small, unpeeled zucchini, thinly sliced (3 cups) 1 cup all-purpose baking mix, such as Bisquick 1 medium onion, finely chopped 1/2 cup grated Parmesan cheese 1/2 cup vegetable oil 2 tablespoons chopped fresh parsley 1/2 teaspoon salt 1/2 teaspoon seasoned salt 1/2 teaspoon dried oregano 1 garlic clove, minced 4 eggs, slightly beaten Heat oven to 350 degrees F. Grease bottom and sides of a 13 x 9-inch baking pan. Stir all ingredients until blended in a large mixing bowl. Spread mixture in prepared pan. Bake for 25 minutes. Cut into 2-inch squares or cut squares diagonally into triangles. Link to comment Share on other sites More sharing options...
woodseya1 Posted December 29, 2009 Share Posted December 29, 2009 Baked Habanero Poppers 12 habanero peppers 4 slices bacon, cooked until soft and chopped 1/2 cup onion, chopped 8 ounce cream cheese 1/2 cup Monterey jack cheese, shredded 1/2 cup mozzarella cheese, shredded 1/2 cup mushrooms, finely chopped Pat bacon dry with paper towels. Fry the bacon, onion, and mushroom together until bacon is crisp; drain well and let cool. Mix all remaining ingredients (except the peppers) together. While wearing rubber gloves, slice peppers in half, remove seeds, and stuff with mixture. Bake at 350 degrees F for about 15 minutes. Link to comment Share on other sites More sharing options...
woodseya1 Posted December 29, 2009 Share Posted December 29, 2009 Baked Jalapeno Poppers 8 ounces cream cheese, softened 1 cup shredded Cheddar cheese 1 cup shredded Monterey jack cheese 6 bacon slices, cooked and crumbled 1/4 teaspoon salt 1/4 teaspoon garlic powder 1 pound jalapenos, halved lengthwise and seeds removed 1/2 cup dry bread crumbs Combine cheeses, bacon and seasonings; mix well. Fill each pepper half with about 2 tablespoons of cheese mixture. Roll in bread crumbs. Place on greased baking sheet. Bake, uncovered, at 300 degrees F for 25 to 30 minutes, until peppers are of desired tenderness. Link to comment Share on other sites More sharing options...
Smokefree Posted March 14, 2010 Share Posted March 14, 2010 Banyet 1 bunch fresh Parsley 2 cans Anchovies including the oil in the can Garlic to taste (may use chopped or powder) A couple of drops of olive oil Bread of your choice Butter Chop the Parsley very fine. Chop the Anchovies very fine and add to the chopped Parsley. Add chopped or powdered garlic to suit your taste along with a few drops of olive oil to soften Parsley. Stir well. Put in a closed container in the refrigerator overnight to blend the flavors and allow the Parsley to soften further. When ready to serve slice the fresh bread of your choice. Spread it thinly with butter and then add a layer of the Banyet mixture. Cut into fourths and serve. Link to comment Share on other sites More sharing options...
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