Appetizer & Snack Recipes

[old3dogg]

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

[woodseya1]

 

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

[old3dogg]

I just dont know? When you have to wear rubber gloves and safety glasses to cook?

 

Little to hot for me.

[woodseya1]

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

[woodseya1]

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.

[old3dogg]

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.

[woodseya1]

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

[old3dogg]

Weird hot sauces scare me. With Franks I can control the burn.

[woodseya1]

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.

[woodseya1]

 

 

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

[woodseya1]

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.

[woodseya1]

 

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

[woodseya1]

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.

[woodseya1]

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.

[woodseya1]

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.

[woodseya1]

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.

[woodseya1]

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.

 

[woodseya1]

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.

[woodseya1]

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.

[woodseya1]

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.

[Smokefree]

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.