These are not "authentic" because I prefer a light breading to naked wings.
Ingredients:
Chicken Wings
Flour seasoned with salt and pepper
Oil
1/2 - 1 cup Hot pepper sauce (i.e. Tabasco)
1 cup (2 sticks) butter
(You'll notice that I'm not very specific on my amounts... you're getting an idea of how I really cook. I rarely measure anything... except when I bake. Baking is an entirely different animal.)
Prepare the wings by removing the tips and separating them at the joint with a knife or kitchen shears. Dry them thoroughly with paper towels. Coat each in the salt/pepper seasoned flour and place on a wire cooling rack set inside a rimmed baking sheet. Refrigerate (uncovered) for at least 30 minutes. Do not discard remaining flour yet.
Melt the butter and 1/2 cup of hot pepper sauce in a sauce pan over medium to low heat. Add more hot pepper sauce as desired for increased heat.
Before removing wings from the refrigerator, pour some oil in a Dutch oven or stock pot and heat it on high heat until it's, well, hot. Once the oil is hot, remove the wings from the refrigerator. Give them one last pass through the flour, then (gently) place them in the *hot* oil. Let them fry for a few minutes. They'll start to float but don't take them out until they are golden brown. Remove to a paper towel lined rimmed baking sheet to drain slightly. Immediately toss with wing sauce in a large bowl.
Serve with blue cheese dressing, beer, and a side of football. It doesn't get any better.
Italian Cheese-Stuffed Meat Loaf
1 1/2 pounds ground beef*
2 cups soft French bread crumbs
2 ounces (1/2 cup) shredded fresh Parmesan cheese
1/4 cup chopped fresh basil or 1 1/2 teaspoons dried basil leaves
2 eggs
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) can pizza sauce
6 ounces (1 1/2 cups) shredded provolone cheese
1 (7.25 ounce) jar roasted red bell peppers, drained & chopped
1/4 cup chopped ripe olives
Heat oven to 375 degrees F. Line rimmed baking sheet with foil; spray with nonstick cooking spray. In large bowl, combine ground beef, bread crumbs, Parmesan cheese, basil, eggs garlic, salt, pepper and 1/2 cup of the pizza sauce; mix well.
On large piece of foil, shape ground beef mixture into 12 x 10 inch rectangle. Top with provolone cheese, roasted peppers and olives, distributing evenly up to 1/2 inch of edges. Starting from 10-inch side, lift up the edge of the aluminum foil to roll the meat loaf up jelly roll fashion. Seal dges well. Transfer and place seam side down in foil-lined pan.
Bake at 375 degrees F for 40 minutes. Remove meat loaf from oven. Spoon remaining pizza sauce over loaf and bake an additional 15 - 20 minutes or until loaf is thoroughly cooked in center and meet thermometer registers 160 degrees F. Let stand 10 minutes before slicing.
*I usually substitute 1 pound ground beef & 1 pound sausage for the 1 1/2 pounds ground beef.
2 cups soft French bread crumbs
2 ounces (1/2 cup) shredded fresh Parmesan cheese
1/4 cup chopped fresh basil or 1 1/2 teaspoons dried basil leaves
2 eggs
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) can pizza sauce
6 ounces (1 1/2 cups) shredded provolone cheese
1 (7.25 ounce) jar roasted red bell peppers, drained & chopped
1/4 cup chopped ripe olives
Heat oven to 375 degrees F. Line rimmed baking sheet with foil; spray with nonstick cooking spray. In large bowl, combine ground beef, bread crumbs, Parmesan cheese, basil, eggs garlic, salt, pepper and 1/2 cup of the pizza sauce; mix well.
On large piece of foil, shape ground beef mixture into 12 x 10 inch rectangle. Top with provolone cheese, roasted peppers and olives, distributing evenly up to 1/2 inch of edges. Starting from 10-inch side, lift up the edge of the aluminum foil to roll the meat loaf up jelly roll fashion. Seal dges well. Transfer and place seam side down in foil-lined pan.
Bake at 375 degrees F for 40 minutes. Remove meat loaf from oven. Spoon remaining pizza sauce over loaf and bake an additional 15 - 20 minutes or until loaf is thoroughly cooked in center and meet thermometer registers 160 degrees F. Let stand 10 minutes before slicing.
*I usually substitute 1 pound ground beef & 1 pound sausage for the 1 1/2 pounds ground beef.
Monkey Bread
3/4 cup sugar
1 tablespoon ground cinnamon
2 (7.5 ounce) cans of refrigerated buttermilk biscuits
1/2 cup melted butter or margarine, divided
4 ounces cream cheese, softened
1/2 cup powdered sugar
1-2 tablespoons milk
Preheat oven to 350 degrees F. Cut biscuit dough into quarters with scissors or pizza cutter. Mix sugar and cinnamon in a medium bowl. Roll dough quarters into balls and roll in cinnamon sugar combination until completely covered placing into a greased 12 cup fluted tube pan (or bundt pan). Halfway through, drizzle 1/4 cup of the melted butter. Top with remaining biscuit quarters and drizzle the remaining butter on top. Top unbaked loaf with remaining cinnamon/sugar mixture. Bake 40-45 minutes or until golden brown.
Meanwhile, prepare the glaze. Beat softened cream cheese and 1/2 cup of the powdered sugar in a bowl with electric mixer until well blended. Add 1-2 tablespoons of milk, beating until desired consistency is reached.
After removing from the oven, let loaf stand 5 minutes, then invert onto a plate. Spoon glaze on top while loaf is still warm.
1 tablespoon ground cinnamon
2 (7.5 ounce) cans of refrigerated buttermilk biscuits
1/2 cup melted butter or margarine, divided
4 ounces cream cheese, softened
1/2 cup powdered sugar
1-2 tablespoons milk
Preheat oven to 350 degrees F. Cut biscuit dough into quarters with scissors or pizza cutter. Mix sugar and cinnamon in a medium bowl. Roll dough quarters into balls and roll in cinnamon sugar combination until completely covered placing into a greased 12 cup fluted tube pan (or bundt pan). Halfway through, drizzle 1/4 cup of the melted butter. Top with remaining biscuit quarters and drizzle the remaining butter on top. Top unbaked loaf with remaining cinnamon/sugar mixture. Bake 40-45 minutes or until golden brown.
Meanwhile, prepare the glaze. Beat softened cream cheese and 1/2 cup of the powdered sugar in a bowl with electric mixer until well blended. Add 1-2 tablespoons of milk, beating until desired consistency is reached.
After removing from the oven, let loaf stand 5 minutes, then invert onto a plate. Spoon glaze on top while loaf is still warm.
Chocolate Sheet Cake
Group 1
1 cup water
1/4 cup oil
1 stick margarine
4 tablespoons (heaping) cocoa
Group 2
2 cups flour
2 cups sugar
6-7 teaspoons cinnamon
1 teaspoon salt
Group 3
2 eggs
1 tablespoon vanilla
1/2 teaspoon baking soda
1/2 cup buttermilk
Frosting
5-6 tablespoons milk
1 stick margarine
4 tablespoons cocoa
(I also added 1 1-ounce square of baking chocolate)
1 box (1 pound) powdered sugar
1 tablespoon vanilla
1 cup chopped pecans (optional)
Heat Group 1 in a small saucepan over medium heat just until hot and butter is melted. Remove from heat.
Combine Group 2 in mixing bowl. Add Group 1 and mix just enough to incorporate all ingredients.
Combine Group 3 ingredients and whisk together. Add Group 3 and beat moderately. Pour into greased & floured jelly roll or sheet cake pan.
Bake at 370 - 20 minutes for jelly roll pan or 30 minutes for sheet cake pan.
While the cake is baking make the Frosting using these instructions:
Heat milk, margarine, cocoa (& baking square if you use it) until hot and everything is melted. Remove from heat and add vanilla & powdered sugar. Whisk or beat until smooth. Add nuts if desired.
Pour and spread over cake (still in the pan) while both are hot.
1 cup water
1/4 cup oil
1 stick margarine
4 tablespoons (heaping) cocoa
Group 2
2 cups flour
2 cups sugar
6-7 teaspoons cinnamon
1 teaspoon salt
Group 3
2 eggs
1 tablespoon vanilla
1/2 teaspoon baking soda
1/2 cup buttermilk
Frosting
5-6 tablespoons milk
1 stick margarine
4 tablespoons cocoa
(I also added 1 1-ounce square of baking chocolate)
1 box (1 pound) powdered sugar
1 tablespoon vanilla
1 cup chopped pecans (optional)
Heat Group 1 in a small saucepan over medium heat just until hot and butter is melted. Remove from heat.
Combine Group 2 in mixing bowl. Add Group 1 and mix just enough to incorporate all ingredients.
Combine Group 3 ingredients and whisk together. Add Group 3 and beat moderately. Pour into greased & floured jelly roll or sheet cake pan.
Bake at 370 - 20 minutes for jelly roll pan or 30 minutes for sheet cake pan.
While the cake is baking make the Frosting using these instructions:
Heat milk, margarine, cocoa (& baking square if you use it) until hot and everything is melted. Remove from heat and add vanilla & powdered sugar. Whisk or beat until smooth. Add nuts if desired.
Pour and spread over cake (still in the pan) while both are hot.
Orange Cranberry Loaf
(This one is actually original. However, I did adapt it from a pound cake recipe from Cook's Illustrated.)
Makes 4 mini loaves (or probably 1 regular sized loaf).
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter (melted)
1 1/4 cups sugar
2 tablespoons orange zest*
2 teaspoons orange juice*
4 large eggs
1 1/2 - 2 teaspoons vanilla
1 tablespoon orange extract
1 1/2 cups fresh cranberries
Preheat oven to 350 degrees F.
In a smallish bowl, whisk together flour, baking powder and salt. Set aside.
Melt butter in microwave. Whisk melted butter thoroughly to reincorporate milk solids.
In food processor, process sugar and zest until combined, about 5 1-second pulses. Add juice, eggs, vanilla, & orange extract and process until combined, about 5 seconds. With machine running, add melted butter through feed tube in a steady stream. Transfer to batter bowl. Sift flour mixture over lizuid in 3 steps, whisking gently after each addition.
Pour a little batter into the pan to form a base. Then add cranberries to remaining batter and pour into pan. Bake at 350 for 10 minutes, then lower to 325 for 30 minutes.
*I usually use zest and juice fresh from a single orange. However, there is the jarred orange peel and juice from a carton as an alternative.
Makes 4 mini loaves (or probably 1 regular sized loaf).
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter (melted)
1 1/4 cups sugar
2 tablespoons orange zest*
2 teaspoons orange juice*
4 large eggs
1 1/2 - 2 teaspoons vanilla
1 tablespoon orange extract
1 1/2 cups fresh cranberries
Preheat oven to 350 degrees F.
In a smallish bowl, whisk together flour, baking powder and salt. Set aside.
Melt butter in microwave. Whisk melted butter thoroughly to reincorporate milk solids.
In food processor, process sugar and zest until combined, about 5 1-second pulses. Add juice, eggs, vanilla, & orange extract and process until combined, about 5 seconds. With machine running, add melted butter through feed tube in a steady stream. Transfer to batter bowl. Sift flour mixture over lizuid in 3 steps, whisking gently after each addition.
Pour a little batter into the pan to form a base. Then add cranberries to remaining batter and pour into pan. Bake at 350 for 10 minutes, then lower to 325 for 30 minutes.
*I usually use zest and juice fresh from a single orange. However, there is the jarred orange peel and juice from a carton as an alternative.
Lemon Icing
from Better Homes and Gardens Christmas Baking publication (2008, pg 105)
For use with Gingerbread Loaves or whatever else you may come up with.
In a bowl, combine 1 cup powdered sugar and 1 teaspoon lemon juice or vanilla. Stir in enough milk, 1 teaspoon at a time, to make an icing of drizzling consistency.
For use with Gingerbread Loaves or whatever else you may come up with.
In a bowl, combine 1 cup powdered sugar and 1 teaspoon lemon juice or vanilla. Stir in enough milk, 1 teaspoon at a time, to make an icing of drizzling consistency.
Gingerbread Loaves
from the Better Homes & Gardens Christmas Baking publication (2008, pg 105)
(with a few changes by yours truly)
This recipe was designed for 2 small loaf pans. However, I use the Pampered Chef Stoneware Mini Loaf Pan, so I double it.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup cooking oil
1/3 cup molasses (I use "Full Flavor")
1/4 cup packed brown sugar
1/4 cup milk
Preheat oven to 350 degrees F. Grease bottoms and halfway up the sides of two mini loaf pans.
In a medium bowl, combine flour, baking powder, cinnamon, ginger, baking soda, and salt. Make a well in the center of the flour mixture; set aside. In another medium bowl, beat egg with a whisk or rotary beater; stir in oil, molasses, brown sugar, and milk. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter will be a little lumpy). Divide batter between the prepared pans, spreading evenly.
Bake 25 - 30 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
You may choose to drizzle the tops with Lemon Icing, but we prefer it straight up or maybe along with some vanilla or cinnamon ice cream.
(with a few changes by yours truly)
This recipe was designed for 2 small loaf pans. However, I use the Pampered Chef Stoneware Mini Loaf Pan, so I double it.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup cooking oil
1/3 cup molasses (I use "Full Flavor")
1/4 cup packed brown sugar
1/4 cup milk
Preheat oven to 350 degrees F. Grease bottoms and halfway up the sides of two mini loaf pans.
In a medium bowl, combine flour, baking powder, cinnamon, ginger, baking soda, and salt. Make a well in the center of the flour mixture; set aside. In another medium bowl, beat egg with a whisk or rotary beater; stir in oil, molasses, brown sugar, and milk. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter will be a little lumpy). Divide batter between the prepared pans, spreading evenly.
Bake 25 - 30 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
You may choose to drizzle the tops with Lemon Icing, but we prefer it straight up or maybe along with some vanilla or cinnamon ice cream.
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