Pimento Cheese

Jan 25, 2018 by

Pimento Cheese (aka Southern Pâté) is simple and easy. Never heard of pimento cheese till we moved to the south. Sure you can buy the pimento cheese in a plastic tub but why not make it yourself. Trust me you will like it.

 

Ingredients
  • 1½ cups grated extra-sharp yellow cheddar cheese (about 6 ounces)
  • 1½ cups grated extra-sharp white cheddar cheese (about 6 ounces)
  • 1 cup mayonnaise
  • ¼ cup diced drained pimiento peppers from jar, roasted red peppers
  • ¼ teaspoon cayenne pepper
  • 1 tbsp pickle juice
  • Salt and pepper
 
Instructions
  1. Mix first 6 ingredients in medium bowl. Blend well. Season with salt and pepper. Cover; chill until cold, at least 2 hours.
  2. Serve pimiento cheese with crackers, or, if you like spread between 2 slices of white bread add some prepared bacon and tomato. Fry in a skillet on both sided.Pimento Cheese Sandwich

Pimento Cheese
 
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Pimento Cheese (aka Southern Pâté) is simple and easy. Never heard of pimento cheese till we moved to the south. Sure you can buy the pimento cheese in a plastic tub but why not make it yourself. Trust me you will like it.
Recipe type: Appetizer, Sandwich
Cuisine: American
Ingredients
  • 1½ cups grated extra-sharp yellow cheddar cheese (about 6 ounces)
  • 1½ cups grated extra-sharp white cheddar cheese (about 6 ounces)
  • 1 cup mayonnaise
  • ¼ cup diced drained pimiento peppers from jar, roasted red peppers
  • ¼ teaspoon cayenne pepper
  • 1 tbsp pickle juice
  • Salt and pepper
Instructions
  1. Mix first 6 ingredients in medium bowl. Blend well. Season with salt and pepper. Cover; chill until cold, at least 2 hours. Serve pimiento cheese with crackers, or, if you like spread between 2 slices of white bread add some prepared bacon and tomato. Fry in a skillet on both sided.

 

 

 

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Taco Dip

Oct 23, 2016 by

 

Ingredients

  • 1 (12 oz) package of cream cheese
  • ½ cup of sour cream
  • 2 tsp chili powder
  • 1½ tsp ground cumin
  • 1/8 tsp of cayenne pepper
  • 1 cup of salsa
  • 1 cup of shredded cheese of your choice (ea. Cheddar, Monterey Jack)
  • ½ cup of diced tomatoes
  • ¼ cup of sliced green onions
  • optional black olives

Instructions

  1. Soften the cream cheese in the microwave for about 30 seconds. Add the Sour cream, chili powder, cumin, and the cayenne pepper. Mix until well blended. Stir in the salsa. Spread onto a serving dish. Top with the cheeses, tomatoes and green onions. Serve with tortilla chips.
    Taco Dip
     
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    Recipe type: Appetizer
    Ingredients
    • 1 (12 oz) package of cream cheese
    • ½ cup of sour cream
    • 2 tsp chili powder
    • 1½ tsp ground cumin
    • ⅛ tsp of cayenne pepper
    • 1 cup of salsa
    • 1 cup of shredded cheese of your choice (ea. Cheddar, Monterey Jack)
    • ½ cup of diced tomatoes
    • ¼ cup of sliced green onions
    • optional black olives
    Instructions
    1. Soften the cream cheese in the microwave for about 30 seconds. Add the Sour cream, chili powder, cumin, and the cayenne pepper. Mix until well blended. Stir in the salsa. Spread onto a serving dish. Top with the cheeses, tomatoes and green onions. Serve with tortilla chips.

 

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Muffuletta Pizza Rolls

May 14, 2016 by

If you like Muffuletta’s then you will love these Muffuletta Pizza Rolls. If you don’t care for olive spread don’t bother this recipe.

Ingredients

  • 1 roll of pizza dough
  • 1 pack provolone cheese, sliced
  • 1 cup olive spread
  • 1 cup grated cheese of your choice
  • 9 slices Genoa salami
  • 9 slices chicken breast
  • 4 slices Capicola
  • 2 Roma tomatoes
  • ½ small onion (sliced)
  • 1/4 cup extra virgin olive oil
  • 1 tsp Italian seasonings, dried

Instructions

  1. Preheat oven to 375 degrees. If you like the olive spread with small pieces, give it a swirl in you kitchen aid machine. I don’t mind mine chunky so I left it just like that straight out of the jar. Roll dough out and slightly stretch it with your hands. Place olive spread on top of dough, top with the meat, sliced tomato and sliced onion. Sprinkle the Italian seasoning on the tomatoes. Now top with the Provolone cheese and the grated cheese.
  2. Roll dough up and cut into about 2 inch rolls. You should get 9 rolls if you like it thicker slice in 2 inch rolls. Place the rolls on a greased cookie sheet, baste the rolls with olive oil (from the jar of the olive spread). Top off with the rest of the grated cheese. Bake at 375 degrees for about 30-35 minutes until golden brown and dough is cooked.
    Muffuletta Pizza Rolls
     
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    If you like Muffuletta’s then you will love these Muffuletta Pizza Rolls. If you don’t care for olive spread don’t bother this recipe.
    Recipe type: sandwich
    Ingredients
    • 1 roll of pizza dough
    • 1 pack provolone cheese, sliced
    • 1 cup olive spread
    • 1 cup grated cheese of your choice
    • 9 slices Genoa salami
    • 9 slices chicken breast
    • 4 slices Capicola
    • 2 Roma tomatoes
    • ½ small onion (sliced)
    • ¼ cup extra virgin olive oil
    • 1 tsp Italian seasonings, dried
    Instructions
    1. Preheat oven to 375 degrees. If you like the olive spread with small pieces, give it a swirl in you kitchen aid machine. I don’t mind mine chunky so I left it just like that straight out of the jar. Roll dough out and slightly stretch it with your hands. Place olive spread on top of dough, top with the meat, sliced tomato and sliced onion. Sprinkle the Italian seasoning on the tomatoes. Now top with the Provolone cheese and the grated cheese.
    2. Roll dough up and cut into about 2 inch rolls. You should get 9 rolls if you like it thicker slice in 2 inch rolls. Place the rolls on a greased cookie sheet, baste the rolls with olive oil (from the jar of the olive spread). Top off with the rest of the grated cheese. Bake at 375 degrees for about 30-35 minutes until golden brown and dough is cooked.

 

 

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Loempia

Feb 15, 2016 by

Loempia is similar like a spring roll, deep-fried or sometimes baked. Loempia’s have been introduced by immigrants from Indonesia. and are filled with bean sprouts, chopped meat and vegetables Every kitchen knows different varieties of loempia’s. Most of the time they are eaten as an appetizer or a snack.

Ingredients

  • ½ lb pork
  • 1 large onion
  • 1 leek
  • ½ lb cabbage
  • ¼ lb bean sprouts
  • 3 tbsp peanut oil and enough oil to fry the loempia
  • 2 tbsp ketjap manis (sweet soya sauce)
  • 2 tsp sambal oelek
  • ½ tsp garlic powder
  • loempia skins

Instructions

  1. Cut the meat and the vegetables in small pieces. Wash the beansprouts.
  2. Heat 3 tbsp oil and add the meat, stir fry till done. Then add the onion. When translucent add 2 tbsp ketjap manis, 2 tsp sambal oelek and the ½ tsp garlic powder.
  3. Add the vegetables, stir fry for about 3 minutes. Take the pot from the heat and let the loempia mix cool. Put the cooled down meat/vegetable mix in a strainer.
  4. Take one loempia skin and add the filling. Fold the skins around the filling. Seal with water. If the skin breaks just wrap another skin around it.
  5. Heat the peanut oil to 375F and fry the loempia till golden brown.

Loempia
 
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In the Netherlands spring rolls are known as loempia, and are deep-fried or sometimes baked. They have been introduced by immigrants from Indonesia. Loempia's are filled with bean sprouts, chopped meat and vegetables Every kitchen knows different varieties of loempia's. Most of the time loempia's are eaten as an appetizer or a snack.
Recipe type: Appetizer/Snack
Cuisine: Indonesian
Ingredients
  • ½ lb pork
  • 1 large onion
  • 1 leek
  • ½ lb cabbage
  • ¼ lb bean sprouts
  • 3 tbsp peanut oil and enough oil to fry the loempia
  • 2 tbsp ketjap manis (sweet soya sauce)
  • 2 tsp sambal oelek
  • ½ tsp garlic powder
  • loempia skins
Instructions
  1. Cut the meat and the vegetables in small pieces. Wash the beansprouts.
  2. Heat 3 tbsp oil and add the meat, stir fry till done. Then add the onion. When translucent add 2 tbsp ketjap manis, 2 tsp sambal oelek and the ½ tsp garlic powder. .
  3. Add the vegetables, stir fry for about 3 minutes. Take the pot from the heat and let the loempia mix cool. Put the cooled down meat/vegetable mix in a strainer.
  4. Take one loempia skin and add the filling. Fold the skins around the filling. Seal with water. If the skin breaks just wrap another skin around it.
  5. Heat the peanut oil to 375F and deep fry the loempia till golden brown.

 

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Saucijzenbroodjes

Sep 6, 2015 by

Dutch Sausage Rolls (Saucijzenbroodjes). Spiced meat rolled in puff pastry, a delicious appetizer or snack.  If you don’t feel like mixing up the meat you could change it up with Italian Sausage then you have saucijzenbroodjes with an Italian twist.

Ingredients
  • 1 slice of bread
  • ½ lb ground beef (preferably 97% or 93%)
  • ½ lb ground pork
  • 2 eggs
  • 1 slice of bread
  • 2 tbsp milk
  • ½ cup of bread crumbs
  • ½ tsp salt
  • ½ tsp curry powder
  • ½ tsp nutmeg
  • ½ tsp chili paste or pepper
  • fresh parsley (optional)
 
Instructions
  1. Preheat the oven to 400F and take the puff pastry out of the freezer so it can thaw out. Soak one slice of bread in the milk, squeeze the milk out of the bread and then add to the ground beef and ground pork. Add one egg and the bread crumbs to the meat fixture.
  2. Add the salt, curry, nutmeg, chili paste and parsley. Mix well.
  3. Get a baking sheets and put a silpat on it, that way you don’t have to spray your baking sheet. If you don’t have a silpat use nonstick spray. Unfold the pastry puff sheets, put the ground meat mixture in the middle and top off with the other puff pastry sheet. With a fork press the edges. With the pizza cutter cut 3 rows and then half it again, you should have 6 saucijzenbroodjes. Beat egg yolk with water and brush egg mixture over the rolls. Put in the oven and bake for 20 min. Use the remaining beef pork mixture for meatballs.
Saucijzenbroodjes
 
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Author:
Recipe type: Snack/Appetizer
Cuisine: Dutch
Serves: 6
Ingredients
  • 1 slice of bread
  • ½ lb ground beef (preferably 97% or 93%)
  • ½ lb ground pork
  • 2 eggs
  • 1 slice of bread
  • 2 tbsp milk
  • ½ cup of bread crumbs
  • ½ tsp salt
  • ½ tsp curry powder
  • ½ tsp nutmeg
  • ½ tsp chili paste or pepper
  • fresh parsley (optional)
Instructions
  1. Preheat the oven to 400F and take the puff pastry out of the freezer so it can thaw out.
  2. Soak one slice of bread in the milk, squeeze the milk out of the bread and then add to the ground beef and ground pork. Add one egg and the bread crumbs to the meat fixture.
  3. Add the salt, curry, nutmeg, chili paste and parsley. Mix well.
  4. Get a baking sheets and put a silpat on it, that way you don't have to spray your baking sheet. If you don't have a silpat use nonstick spray.
  5. Unfold the pastry puff sheets, put the ground meat mixture in the middle and top off with the other puff pastry sheet. With a fork press the edges. With the pizza cutter cut 3 rows and then half it again, you should have 6 saucijzenbroodjes. Beat egg yolk with water and brush egg mixture over the rolls. Put in the oven and bake for 20 min. Use the remaining beef pork mixture for meatballs.
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Outback Steakhouse Blooming Onion

Mar 22, 2015 by

This is a great Outback Steakhouse Blooming onion. Who would have thought a fried onion would taste that good.

 

For the dipping Sauce
  • ½ cup mayonnaise
  • 2 tsp chili sauce
  • 2 tbsp horseradish
  • ¼ tsp paprika
  • ¼ tsp salt
  • 1/8 tsp dried oregano
  • dash ground black pepper
  • dash cayenne pepper
For The Onion
  • 1 egg
  • 1 cup milk
  • ½ cup water
  • 1 cup all-purpose flour
  • 1½ tsp salt (I didn’t use that)
  • 1½ tsp cayenne pepper
  • ½ tsp ground black pepper
  • ¼ tsp dried oregano
  • 1/8 tsp dried thyme
  • 1/8 tsp cumin
  • ½ tsp paprika
  • 1 large Vidalia sweet onion
Instructions
  1. Combine all the ingredients for the dipping sauce and set aside.
  2. Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion.
  3. In another bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.
  4. Cut the end of the onion on one side. Keep it on on the other side that will keep the onion “whole”. Remove the papery skin. Slice the onion till you got 16 sections. Don’t cut all the way down like I did, pull the petals back some.
  5. Submerge the onion in the milk mixture, and then coat it with the dry ingredients. Again separate the “petals” and sprinkle the dry coating between them. Once you’re sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double dipping makes sure you have a well- coated onion because some of the coating tends to wash off when you fry. Let the onion rest in the refrigerator for at least 15 minutes while you get the oil ready.
  6. Heat oil in a deep fryer or deep pot to 350 degrees. Make sure you use enough oil to completely cover the onion when it fries. Fry the onion right side up in the oil for 10 minutes or until it turns brown.
  7. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

 

Outback Steakhouse Blooming Onion
 
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This is a great Outback Steakhouse Blooming onion made by Todd Wilbur. Made a few modifications. Who would have thought a fried onion would taste that good.
Author:
Recipe type: Copycat Appetizer
Ingredients
For the dipping Sauce
  • ½ cup mayonnaise
  • 2 tsp chili sauce
  • 2 tbsp horseradish
  • ¼ tsp paprika
  • ¼ tsp salt
  • ⅛ tsp dried oregano
  • dash ground black pepper
  • dash cayenne pepper
For The Onion
  • 1 egg
  • 1 cup milk
  • ½ cup water
  • 1 cup all-purpose flour
  • 1½ tsp salt ( I left that out)
  • 1½ tsp cayenne pepper
  • ½ tsp ground black
  • ¼ tsp dried oregano
  • ⅛ tsp dried thyme
  • ⅛ tsp cumin
  • ½ tsp paprika
  • 1 large Vidalia sweet onion
Instructions
  1. Combine all the ingredients for the dipping sauce and set aside.
  2. Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion.
  3. In another bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.
  4. Cut the end of the onion on one side. Keep it on on the other side that will keep the onion "whole". Remove the papery skin. Slice the onion till you got 16 sections. Don't cut all the way down and pull the petals back some.
  5. Submerge the onion in the milk mixture, and then coat it with the dry ingredients. Again separate the "petals" and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double dipping makes sure you have a well- coated onion because some of the coating tends to wash off when you fry. Let the onion rest in the refrigerator for at least 15 minutes while you get the oil ready.
  6. Heat oil in a deep fryer or deep pot to 350 degrees. Make sure you use enough oil to completely cover the onion when it fries. Fry the onion right side up in the oil for 10 minutes or until it turns brown.
  7. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels.
  8. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

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Curried Chicken Salad with Peach Chutney

Mar 8, 2015 by

I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn’t have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn’t use almonds I used pecans. When you make it, it will even taste better the next day.
Ingredients
For the Peach Chutney:
  • 1 can sliced peaches in juice (14 oz)
  • ¾ cup diced red pepper
  • ¾ cup diced onion
  • ¼ raisins
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ cup cider vinegar
  • ¼ cup honey
  • 1½ cup water
  • salt and pepper to taste
For the chicken Salad:
  • Chicken breast
  • 1 cup plain yogurt
  • ½ cup mayonnaise
  • 1 to 2 teaspoons curry powder (to taste)
  • 4 green onions sliced
  • 1/3 cup chopped pecans
Instructions
  1. Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
  2. Combine all the ingredients for the chutney and simmer until the liquid is reduced by 1/3. Taste should be sweet and sour, that takes about an hour. Cool to room temp.
  3. Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out. Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.

Curried Chicken Salad with Peach Chutney
 
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I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn't have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn't use almonds I used pecans. When you make it, it will even taste better the next day.
Author:
Recipe type: Salad
Ingredients
For the Peach Chutney:
  • 1 can sliced peaches in juice (14)
  • ¾ cup diced red pepper
  • ¾ cup diced onion
  • ¼ raisins
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ cup cider vinegar
  • ¼ cup honey
  • 1½ cup water
  • salt and pepper to taste
For the chicken Salad:
  • Chicken breast
  • 1 cup plain yogurt
  • ½ cup mayonnaise
  • 1 to 2 teaspoons curry powder (to taste)
  • 4 green onions sliced
  • ⅓ cup chopped pecans
Instructions
  1. Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
  2. Combine all the ingredients for the chutney and simmer until the liquid is reduced by ⅔. Taste should be sweet and sour. Cool to room temp. That takes about 1 hour.
  3. Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out.
  4. Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.

 

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Celery Root Salad

Jan 12, 2015 by

This salad is also called celery remoulade , but this is misleading because there is no remoulade sauce used. I used crème fraiche, mayonnaise and mustard. The salad is delicious on crackers or bread and perfect as a side dish with fish.

Ingredients
  • 1 celery root
  • ½ tsp of salt
  • 1 tbsp vinegar
  • 1 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1 tsp white pepper
Instructions
  1. Peel the celery root, cut in small matchsticks. Put the celery root matchsticks in some water, so they won’t turn brown
  2. Put water in the pot, boil and add the salt. Then add the drained celery root, and the vinegar, cook for 7-10 min. depends on how thick you have cut the “matchsticks”. They should be “limp” Drain in a colander and rinse with cold water.
  3. While the celery root is cooking make the dressing. Combine the crème fraîche, mayonnaise, mustard, sugar and white pepper. Add the cooked celery root, mix well.
Celery Root Salad
 
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This salad is also called celery remoulade , but this is misleading because there is no remoulade sauce used. I used crème fraiche, mayonnaise and mustard. The salad is delicious on crackers or bread and perfect as a side dish with fish.
Author:
Recipe type: Side Dish/Appetizer
Cuisine: Dutch
Ingredients
  • 1 celery root
  • ½ tsp of salt
  • 1 tbsp vinegar
  • 1 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1 tsp white pepper
Instructions
  1. Peel the celery root, cut in small matchsticks. Put the celery root matchsticks in some water, so they won't turn brown
  2. Put water in the pot, boil and add the salt. Then add the drained celery root, and the vinegar, cook for 7-10 min. depends on how thick you have cut the "matchsticks". They should be "limp" Drain in a colander and rinse with cold water.
  3. While the celery root is cooking make the dressing. Combine the crème fraîche, mayonnaise, mustard, sugar and white pepper. Add the cooked celery root, mix well.


 

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Baked Buffalo Hot Wings

					
Dec 14, 2014 by 


					
					


This is an oven-baked version of the classic fried finger food buffalo wings. No grease smell in your house and I am sure way more healthier then the fried version. Found this recipe on Yahoo news and didn’t change a bit of it except the hot sauce mixture.




Ingredients


    

  • 1½ cups hot sauce of your choice
    • 

  • 1 cup buttermilk
    • 

  • 1 tsp garlic powder
    • 

  • chicken wings, separated into 2 pieces and wing tips discarded
    • 

  • 2 tbsp butter (1/2 stick), melted
    • 

  • ½ cup of honey
    • 

  • 1 tsp vinegar
    • 

  • Celery sticks
    • 

  • Carrots
    • 

  • Ranch Dressing
    • 









Instructions


    

  1. If you have bought the whole wings then you need to cut them up in pieces and discard the tips.
    2. 

  2. Place 1 cup hot sauce and 1 cup of buttermilk and the garlic powder in a large resealable plastic bag,stir to combine. Add the wings; seal the bag, pressing out any excess air; and turn the bag to coat the wings evenly. Marinate in the refrigerator, turning occasionally, for at least 2 hours or overnight.
    3. 

  3. Heat the broiler to high and arrange a rack in the middle of the oven. Cover a baking sheet with aluminum foil and place a wire rack on it. Remove the wings from the marinade, letting any excess drip off, and arrange in a single layer on the rack. Discard the marinade and broil the wings until the meat starts to pull away from the bones and the skin is deep golden brown, bubbling, and crisped, 12-15 minutes. Remove from the oven and turn the wings over using tongs. Return wings to the oven and continue broiling until the skin is deep golden brown, bubbling, and crisped on the second side, about 12-15 minutes more.
    4. 

  4. Meanwhile, combine remaining ½ cup hot sauce and melted butter, honey and vinegar in a pot and cook till bubbly.
    5. 

  5. Add cooked wings and toss to coat. Serve immediately with ranch dressing, celery sticks and carrots.
    6. 





 


 
 
 
 
4.5 from 2 reviews
 
 
 
Baked Buffalo Hot Wings
 
 
 
  
 Print 
 
 
 
 
Prep time
 
  
 
 
 
Cook time
 
  
 
 
 
Total time
 
  
 
 
 
 
 
This is an oven-baked version of the classic fried finger food buffalo wings. No grease smell in your house and I am sure way more healthier then the fried version.
 
 
Author: 
 
Recipe type: Appetizer
 
Cuisine: American
 
Serves: 20
 
 
 
Ingredients
 
     
  • 1½ cups hot sauce of your choice
    •  
  • 1 cup buttermilk
    •  
  • 1 tsp garlic powder
    •  
  • chicken wings, separated into 2 pieces and wing tips discarded
    •  
  • 2 tbsp butter (1/2 stick), melted
    •  
  • ½ cup of honey
    •  
  • 1 tsp vinegar
    •  
  • Celery sticks
    •  
  • Carrots
    •  
  • Ranch Dressing
    •  
 
 
 
 
Instructions
 
     
  1. If you have bought the whole wings then you need to cut them up in pieces and discard the tips. Place 1 cup hot sauce and 1 cup of buttermilk and the garlic powder in a large resealable plastic bag,stir to combine. Add the wings; seal the bag, pressing out any excess air; and turn the bag to coat the wings evenly. Marinate in the refrigerator, turning occasionally, for at least 2 hours or overnight.
    2.  
  2. Heat the broiler to high and arrange a rack in the middle of the oven. Cover a baking sheet with aluminum foil and place a wire rack on it. Remove the wings from the marinade, letting any excess drip off, and arrange in a single layer on the rack. Discard the marinade and broil the wings until the meat starts to pull away from the bones and the skin is deep golden brown, bubbling, and crisped, 12-15 minutes. Remove from the oven and turn the wings over using tongs. Return wings to the oven and continue broiling until the skin is deep golden brown, bubbling, and crisped on the second side, about 12-15 minutes more.
    3.  
  3. Meanwhile, combine remaining ½ cup hot sauce and melted butter, vinegar and ½ cup of honey in a pot and cook till bubbly.
    4.  
  4. Add cooked wings and toss to coat. Serve with ranch dressing, celery sticks and carrots.
    5.  
 
 
  

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Kroket

					
Jun 23, 2013 by 


					
					
 






The kroket or bitterbal is a a deep fried snack, popular in the Netherlands. It is crunchy on the outside, but very soft and smooth on the inside. The difference between a kroket and a bitterbal is the size. Kroket is a small roll and a bitterbal is a small ball.Each year 300 million croquettes are sold in the Netherlands (which works out to about 18 per person annualy), making it the second most-popular snack in the country. This number does not include croquettes made and consumed domestically, likely to number in the millions as well. Its popularity is only surpassed by the frikadel, a minced-meat hot dog, of which about 580 million are sold each year.Vendors have often tried to market and sell it in other countries, but have failed, even in neighbouring countries like Belgium and Germany. Potato croquettes, however, are quite popular in some parts of Germany and in Belgium. In Japanese cuisine, a relative of the croquette, known as korokke is a popular fried-food item, but is generally patty-shaped, and served with a brown sauce.HistoryThe croquette was actually a French invention, and was introduced in the Netherlands at the start of the 20th century. In 1909, the Dutch patissier Kwekkeboom came across a fried, ragout filled croquette in France. The French used all sorts of fillings to make their croquettes: various kinds of meat, fish, vegetables, and potatoes. Kwekkeboom introduced the croquette to the Netherlands and started producing croquettes filled with good-quality beef. The croquette became hugely popular, and nowadays there are numerous suppliers, though quality and price can differ greatly. Suppliers have experimented with all sorts of croquette fillings, including salmon, asparagus, sate, shrimp, cheese, and goulash.


The ‘automatiek’ is a typical Dutch vending machine


Croquettes, and frikadels (and other hot snacks like hamburgers) are often sold in snack bars, in particular in automatieken (see also automat). They are often located at railway stations, or in busy shopping streets. One large chain of these automatieks is FEBO.


Croquettes are often eaten in a bread bun, with mustard.


Croquettes are so popular in the Netherlands that even McDonalds sells something like it, though with a hamburger shape, in a bread bun: the McKroket.


Urban Myth: The ingredients of the cheaper croquettes are the subject of a recurring urban myth, according to which offal, pigs’ eyes, cows’ udders, chickens’ toes, and other animal parts are added to the croquets to provide bulk and flavour. All this is very unlikely since Dutch food law is very strict, and any supplier adding animal waste to food risks being banned from the industry altogether. Some have suggested the possibility of these rumours having been started by the top croquette brands in the Netherlands – Van Dobben and Kwekkeboom – to distinguish themselves from the lower quality, cheaper, brands. The source of this information is from wikipedia.com


Ingredients


1 stick margarine

1 cup of minced onion

1 cup of flour

4 cups of shredded beef

1 beef bouillon cube

3 cups of beef broth (where you cooked the beef in)

1 cup of chopped parsley

1 tsp pepper

1/2 tsp salt

1/2 tsp nutmeg

2eggs

bread crumbs

1 cup of flour (for rolling)

canola oil


Instructions


Boil the beef in water till it falls apart or chop it, it took me about a good 4 hour on simmer. Save the beef broth you are going to need it for the roux. You don’t have to use beef you can use pork or chicken, whichever you prefer.




It’s time to make the roux and this is how you do it. Melt the margarine in the skillet, add the minced onion, cook till translucent, then add the flour. Keep stirring. Then add the beef broth, 1 cup at the time.




Keep stirring till you have a nice sauce. Add the seasonings, the shredded or chopped beef and the parsley. Pour onto a cookie sheet and let it cool in your refrigerator for about 2 hours. When you take it out of the refrigerator it will be a bit more solid.




Wet your hand with the canola oil, and roll the kroketten.




When you are finished rolling the kroketten you roll them in the flour then the egg wash and the last one in the bread crumbs. I like to flash freeze mine but you don’t have to. While I clean up my kitchen I put them in the freezer to flash freeze.




When your kitchen is all cleaned up again you can go and deep fry these kroketten. Eat as an appetizer or eat them for lunch on a bun or a slice of bread. Did anyone notice that I started frying 3 kroketten and I end up with 2 😉






 
Kroketten
 
 
 
  
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The kroket or bitterbal is a a deep fried snack, popular in the Netherlands. It is crunchy on the outside, but very soft and smooth on the inside. The difference between a kroket and a bitterbal is the size. Kroket is a small roll and a bitterbal is a small ball.Each year 300 million croquettes are sold in the Netherlands (which works out to about 18 per person annualy), making it the second most-popular snack in the country. This number does not include croquettes made and consumed domestically, likely to number in the millions as well. Its popularity is only surpassed by the frikadel, a minced-meat hot dog, of which about 580 million are sold each year.Vendors have often tried to market and sell it in other countries, but have failed, even in neighbouring countries like Belgium and Germany. Potato croquettes, however, are quite popular in some parts of Germany and in Belgium. In Japanese cuisine, a relative of the croquette, known as korokke is a popular fried-food item, but is generally patty-shaped, and served with a brown sauce.
 
 
Author: 
 
Recipe type: Appetizer/Snack
 
Cuisine: Dutch
 
Serves: 12
 
 
 
Ingredients
 
     
  • 1 stick margarine
    •  
  • 1 cup of minced onion
    •  
  • 1 cup of flour
    •  
  • 4 cups of shredded beef
    •  
  • 1 beef bouillon cube
    •  
  • 3 cups of beef broth (where you cooked the beef in)
    •  
  • 1 cup of chopped parsley
    •  
  • 1 tsp pepper
    •  
  • ½ tsp salt
    •  
  • ½ tsp nutmeg
    •  
  • 2eggs
    •  
  • bread crumbs
    •  
  • 1 cup of flour (for rolling)
    •  
  • canola oil
    •  
 
 
 
 
Instructions
 
     
  1. Boil the beef in water till it falls apart or chop it, it took me about a good 4 hour on simmer. Save the beef broth you are going to need it for the roux. You don't have to use beef you can use pork or chicken, whichever you prefer.
    2.  
  2. It's time to make the roux and this is how you do it. Melt the margarine in the skillet, add the minced onion, cook till translucent, then add the flour. Keep stirring. Then add the beef broth, 1 cup at the time.
    3.  
  3. Keep stirring till you have a nice sauce. Add the seasonings, the shredded or chopped beef and the parsley. Pour onto a cookie sheet and let it cool in your refrigerator for about 2 hours. When you take it out of the refrigerator it will be a bit more solid.
    4.  
  4. Wet your hand with the canola oil, and roll the kroketten.
    5.  
  5. Ones you finish rolling the kroketten you roll them in the flour then the egg wash and the last one in the bread crumbs. I like to flash freeze mine but you don't have to. While I clean up my kitchen I put them in the freezer to flash freeze.
    6.  
  6. When your kitchen is all cleaned up again you can go and deep fry these kroketten. Eat as an appetizer or eat them for lunch on a bun or a slice of bread.
    7.  
 
 
  


 

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Naked Hot Wings

					
Apr 24, 2013 by 


					
					


In the Southern United States, wings are often called hot wings, and have local variations in how they are cooked.Buffalo wings or Hot Wings were first prepared at the Anchor Bar on Main Street, near the corner of North Street, Buffalo, on October 3, 1964. Teressa Bellissimo, co-owner of the Anchor Bar with her husband Frank, had the idea of deep frying chicken wings and tossing them in Frank’s RedHot sauce for her son Dominic and his friends. One evening, on a spur of the moment, Teressa presented her son with a deep-fried and sauced creation, and they were an instant hit. At the time the recipe was created, chicken wings were typically thrown away or reserved for making stock. And now the wings are one of the most requested snack.


Ingredients


1 bag of wings

1 cups of hot sauce

1 cup of honey

1/2 stick of butter

1 tbsp vinegar

Season all Salt to your liking

Peanut Oil


Instructions


1.  Wash, dry and season your wings and deep fry them (400F) 10 to 15 minutes or until golden and crisp. They should be ready when they float. Drain on paper towels or in a strainer. While the wings are getting fried, you make the hot wing sauce.




2.  Add the hot sauce, honey, butter and vinegar to the pot and warm till butter is melted. Pour over the fried wings. You can eat them with some carrots, celery sticks and some Ranch dressing, or Blue Cheese dressing.





					
*My Recipe Card. Click on the pic and save to your hard drive, print as a 4×6 pic*


Recipe Card Hot wings



 
Naked Hot Wings
 
 
 
  
 Print 
 
 
 
 
Prep time
 
  
 
 
 
Cook time
 
  
 
 
 
Total time
 
  
 
 
 
 
 
In the Southern United States, wings are often called hot wings, and have local variations in how they are cooked.Buffalo wings or Hot Wings were first prepared at the Anchor Bar on Main Street, near the corner of North Street, Buffalo, on October 3, 1964. Teressa Bellissimo, co-owner of the Anchor Bar with her husband Frank, had the idea of deep frying chicken wings and tossing them in Frank's RedHot sauce for her son Dominic and his friends. One evening, on a spur of the moment, Teressa presented her son with a deep-fried and sauced creation, and they were an instant hit. At the time the recipe was created, chicken wings were typically thrown away or reserved for making stock. And now the wings are one of the most requested snack.
 
 
Author: 
 
Recipe type: Appetizer
 
Cuisine: American
 
Serves: 6
 
 
 
Ingredients
 
     
  • 1 bag of wings
    •  
  • 1 cups of hot sauce
    •  
  • 1 cup of honey
    •  
  • ½ stick of butter
    •  
  • 1 tbsp vinegar
    •  
  • Season all Salt to your liking
    •  
  • Peanut Oil
    •  
 
 
 
 
Instructions
 
     
  1. Wash, dry and season your wings and deep fry them (400F) 10 to 15 minutes or until golden and crisp. They should be ready when they float. Drain on paper towels or in a strainer. While the wings are getting fried, you make the hot wing sauce.
    2.  
  2. Add the hot sauce, honey, butter and vinegar to the pot and warm till butter is melted. Pour over the fried wings. You can eat them with some carrots, celery sticks and some Ranch dressing, or Blue Cheese dressing.
    3.  
 
 
 
 
Nutrition Information
 
 Serving size: 5 wings pp 
 
 
  


 

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Chimichanga’s

					
Apr 20, 2013 by 


					
					
 


I was watching Food Channel Network and saw this recipe of Guy Fiery, and thought to myself I got to make this. It’s actually better then I thought.


Chimichanga is a meat-filled deep-fried burrito, that originated in Tucson, Arizona. According to a legend, Monica Flin, who started the restaurant El Charro in 1922, accidentally dropped a burrito into the deep fat fryer. She immediately began to utter a Spanish curse-word, but quickly edited herself to say “Chimichanga” the Spanish equivalent of “thingamajig.”


The origin of the chimichanga is subject to some debate. In addition, Macayo’s restaurant in Phoenix, Arizona claims that its founder, Woody Johnson, invented the chimichanga some time in the 1950s.


Ingredients


1 tbsp chili powder

1 tsp cayenne pepper

1 tbsp garlic

1 tbsp sugar

1 tbsp cummin

1 tbsp flour

2 tbsp olive oil

3 lbs beef

1 large onion chopped

2 jalapenos minced and seeds taken out

2 tbsp chopped garlic

chicken stock (enough to cover the meat)

2 tbsp beef base

1/4 cup red wine vinegar

1 (15-ounce) can pinto beans drained and rinsed

1 (15-ounce) can black beans drained and rinsed

1/4 cup lime juice

canola oil or peanut oil for the deep fryer

10 (11-inch) flour tortillas steamed

2 1/2 cups shredded pepper jack cheese

2 cups shredded iceberg lettuce

3/4 cup salsa

1 cup sour cream


Instructions


1. In a small bowl, combine chili powder, cayenne, garlic, sugar and flour. Set aside. In a heavy bottomed, large stock pot, heat olive oil over medium-high heat. Add beef and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. De-glaze with chicken broth, add the beef base. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for about 2 hours, adding additional broth, if necessary, to keep meat simmering in liquid.




2. When the meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice. Cook until mixture is heated through. Remove from heat and allow to cool.




3. Preheat deep fryer to 350 degrees F. While oil is heating, prepare chimichanga’s. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichanga’s into hot oil and cook 2 minutes until golden brown. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.




 



					
*My Recipe Card. Click on the pic, save to your hard drive and print as a 4×6 pic*


Recipe Card Chimichanga


 


 
Chimichanga
 
 
 
  
 Print 
 
 
 
 
Prep time
 
  
 
 
 
Cook time
 
  
 
 
 
Total time
 
  
 
 
 
 
 
I was watching Food Channel Network and saw this recipe of Guy Fiery, and thought to myself I got to make this. It's actually better then I thought. Chimichanga is a meat-filled deep-fried burrito, that originated in Tucson, Arizona. According to a legend, Monica Flin, who started the restaurant El Charro in 1922, accidentally dropped a burrito into the deep fat fryer. She immediately began to utter a Spanish curse-word, but quickly edited herself to say "Chimichanga" the Spanish equivalent of "thingamajig." The origin of the chimichanga is subject to some debate. In addition, Macayo's restaurant in Phoenix, Arizona claims that its founder, Woody Johnson, invented the chimichanga some time in the 1950s.
 
 
Author: 
 
Recipe type: Dinner, Appetizer
 
Cuisine: Mexican
 
Serves: 6
 
 
 
Ingredients
 
     
  • 1 tbsp chili powder
    •  
  • 1 tsp cayenne pepper
    •  
  • 1 tbsp garlic
    •  
  • 1 tbsp sugar
    •  
  • 1 tbsp cummin
    •  
  • 1 tbsp flour
    •  
  • 2 tbsp olive oil
    •  
  • 3 lbs beef
    •  
  • 1 large onion chopped
    •  
  • 2 jalapenos minced and seeds taken out
    •  
  • 2 tbsp chopped garlic
    •  
  • chicken stock (enough to cover the meat)
    •  
  • 2 tbsp beef base
    •  
  • ¼ cup red wine vinegar
    •  
  • 1 (15-ounce) can pinto beans drained and rinsed
    •  
  • 1 (15-ounce) can black beans drained and rinsed
    •  
  • ¼ cup lime juice
    •  
  • canola oil or peanut oil for the deep fryer
    •  
  • 10 (11-inch) flour tortillas steamed
    •  
  • 2½ cups shredded pepper jack cheese
    •  
  • 2 cups shredded iceberg lettuce
    •  
  • ¾ cup salsa
    •  
  • 1 cup sour cream
    •  
 
 
 
 
Instructions
 
     
  1. In a small bowl, combine chili powder, cayenne, garlic, sugar and flour. Set aside. In a heavy bottomed, large stock pot, heat olive oil over medium-high heat. Add beef and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. De-glaze with chicken broth, add the beef base. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for about 2 hours, adding additional broth, if necessary, to keep meat simmering in liquid.
    2.  
  2. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice. Cook until mixture is heated through. Remove from heat and allow to cool.
    3.  
  3. Preheat deep fryer to 350 degrees F. While oil is heating, prepare chimichanga's. Fill bottom half of a tortilla with ¾ cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichanga's into hot oil and cook 2 minutes until golden brown. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
    4.  
  4. Note: If tortillas tear while folding, make them more pliable by wrapping tortillas in damp paper towels, then fully cover with foil. Place in 250 F oven to warm them up.
    5.  
 
 
  


 

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