Baked Buffalo Hot Wings
This is an oven-baked version of the classic fried finger food buffalo hot wings. No grease smell in your house and I am sure way more healthier then the fried version. Here you got the baked buffalo hot wings
Tag: Appetizer
Deviled Eggs
It makes you wonder how in the world stuffed eggs became “deviled eggs”. what does the term “deviled” actually mean? The word “deviled” first appeared in print in 1786 and was used to describe highly seasoned fried or boiled dishes. By the 1800’s, the term “deviled” evolved and was often used as a culinary term to describe fiery hot spiced dishes or condiments. The use of the word was presumably adopted due to the symbolism of the devil and the excessive heat of, well, you know where. In the 19th century, the word deviled continued to be used to describe hot seasonings, more specifically cayenne or mustard, and again brought with it the connotation of that “hot spot down under”—something hot and spicy.
In modern language, however, the word deviled has a broader meaning and is typically defined as a food that is dark, rich, chocolate, spicily piquant or stimulating item and contains heavy seasoning. The term is deviled is used to describe eggs, crab, cakes, and many other dishes.
Ingredients
- 5 eggs
- 2 slices ham
- 2 tbsp minced cocktail onion
- 3 German gherkins
- 1/2 cup mayonnaise
- dash of pepper
- dash of salt
- dash of paprika
Instructions
- Boil the eggs for 8 min and peel them. Cut the egg in half and take the yolk out. Mash them up with a fork. Mix the minced cocktail onions, gherkins, ham and mayonnaise, pepper and salt. Mix this all in the egg mixture. You don’t have to fill the eggs with it now you can do that later. Put the egg mixture in a ziplock bag. When you are ready to serve them snip the corner of the ziplock back and squirt the egg mixture into the eggs. Sprinkle with paprika.
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Deviled Eggs
It makes you wonder how in the world stuffed eggs became "deviled eggs". what does the term "deviled" actually mean? The word “deviled” first appeared in print in 1786 and was used to describe highly seasoned fried or boiled dishes. By the 1800's, the term "deviled" evolved and was often used as a culinary term to describe fiery hot spiced dishes or condiments. The use of the word was presumably adopted due to the symbolism of the devil and the excessive heat of, well, you know where. In the 19th century, the word deviled continued to be used to describe hot seasonings, more specifically cayenne or mustard, and again brought with it the connotation of that "hot spot down under"—something hot and spicy. In modern language, however, the word deviled has a broader meaning and is typically defined as a food that is dark, rich, chocolate, spicily piquant or stimulating item and contains heavy seasoning. The term is deviled is used to describe eggs, crab, cakes, and many other dishes.
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Ingredients
- 5 eggs
- 2 slices ham
- 2 tbsp minced cocktail onion
- 3 German gherkins
- 1/2 cup mayonnaise
- dash of pepper
- dash of salt
- dash of paprika
Instructions
- Boil the eggs for 8 min and peel them. Cut the egg in half and take the yolk out. Mash them up with a fork. Mix the minced cocktail onions, gherkins, ham and mayonnaise, pepper and salt. Mix this all in the egg mixture. You don't have to fill the eggs with it now you can do that later. Put the egg mixture in a ziplock bag. When you are ready to serve them snip the corner of the ziplock back and squirt the egg mixture into the eggs. Sprinkle with paprika.
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Crack Rotel
We all heard of the Velveeta Rotel dip, in my opinion this one is way better then the Velveeta Rotel dip. My niece Karlesha told me what was in her crack rotel dip. I made it similar like hers but added pico de gallo. Once you taste this dip you will understand the name:) It is that good you can’t stop eating it. Someone said it was like crack, they couldn’t stop eating it…hence the name:). You can eat it cold or hot.
Frikandel (Dutch)
A frikandel (plural frikandellen) is a Dutch snack, a sort of minced-meat hot dog,developed in 1959.
It is a long, skinless, dark-coloured sausage that is eaten hot. Unlike other sausages, a frikandel is deep-fried. Sometimes it is served on a bun and is then called a broodje frikandel. In Belgium it is mostly called a “curryworst”. Due to the absence of skin, one could argue that it technically isn’t a sausage.
In the Netherlands, Belgium and Curacao, the frikandel mainly consists of a mixture of pork, beef, chicken, and by some manufacturers, horse meat.
It is usually served with curry ketchup sauce and/or mayonnaise, though some people eat it with tomato ketchup. A frikandel with mayonnaise, curry ketchup sauce and chopped onion comprises a frikandel speciaal. The frikandel speciaal usually has a deep cut in the middle to provide room for the chopped onions and the sauces. For best results, the cut is made before frying the frikandel.
In many other countries, including South Africa, Denmark and Germany, frikadel or frikadelle (not to be confused with frikandel) is the local name of minced-meat meatballs or patties like those used in hamburgers.
It took me a while to get this the way I wanted it. From what I have been told it taste just like at home 🙂
I used to roll them which was a major pain, they used to fall apart when I was boiling them. Then I came on this idea, hey why not use somekind of a tube and stuff them. So I went to the local hardware store and bought 2″ diameter pvc tube. Ask them to cut the tube in 7 1/2″. Don’t be surprised when they ask you:”what do you need that for?” Well you can imagine how surprised they were when I replied :”I am making frikandellen ……” I think they only heard part of the word freak lol. Initially I had bought them in 1″ diameter and that didn’t work for me that would give me the size of a hotdog, and you don’t want that because if you are like me you want to slice them in the middle and add the onions, mayo and curry ketchup.