buffalo wild wings sauce

HONEY BBQ SAUCE

2 c. ketchup
1/2 c. honey
1/4 c. Worcestershire sauce

Combine all ingredients together. Let stand at room temperature for several hours allowing flavors to blend. Use your favorite BB meats: ribs, steaks, poultry, etc.; basting frequently.

OR

SWEET HEAT BUFFALO WING SAUCE

1/2 cup of Louisiana hot sauce
2 teaspoons sugar
5-8 chicken wings


Before mixing the chicken, stir the sugar and Louisiana hot sauce together and pour over the chicken

BUFFALO WILD WINGS

FOR THE WINGS:
20 chicken wing pieces
6 to 12 cups vegetable shortening
1/4 cup to 1/3 cup choice of sauce (recipes follow)
Celery sticks (for serving)

Heat shortening in your fryer to 350 degrees F.

Drop wings into shortening and fry for 10 to 12 minutes, or until wings are turning light brown. Remove wings to a rack or paper towels to drain for 1 minute.

Put wings into plastic container with a lid. Add 1/4 cup to 1/3 cup of your own sauce of to container, put lid on and give a good shake.

Pour wings onto plate and add celery on the side.

Serves 2 to 4 as an appetizer

SPICY GARLIC WING SAUCE:
1 cup Frank's cayenne pepper
1/3 cup vegetable oil
1 teaspoon granulated sugar
1 teaspoon garlic powder
1 teaspoon coarse ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch

MEDIUM WING SAUCE:
1 cup Frank's cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch

HOT WING SAUCE:
1 cup Frank's cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1 1/2 teaspoons cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch
2 teaspoons cornstarch

Combine all ingredients except egg yolk, water, and cornstarch for sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow it to cool, uncovered, for 10 minutes.

While sauce cools, vigorously whisk egg yolk with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved. Drizzle sauce mixture into egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating. Cover sauce and chill until needed.

Makes 1 1/2 cups

CARIBBEAN JERK SAUCE
Makes 2 cups

3 tablespoons margarine
2 tablespoons minced green onion (white and light green parts only)
1 cup water
3/4 cup ketchup
1/2 cup plus 2 tablespoons dark brown sugar
1/4 cup apple cider vinegar
2 tablespoons white vinegar
2 tablespoons Frank's cayenne pepper sauce
2 teaspoons ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 1/2 teaspoons cayenne pepper
1 teaspoon dried parsley flakes
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon onion powder
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon rubbed sage

Melt margarine over a medium-low heat. Add minced green onions and cook 5 minutes. You just want to sweat the onions to soften them up. You're not looking to brown them.

Remove pan from heat, and whisk in remaining ingredients. Put pan back on the stove and bring mixture to a boil over medium heat. Reduce heat and simmer 45 minutes or until sauce darkens and thickens. Cover sauce, then cool and chill until needed.

penne bacon alfredo

Ingredients:
5 Slices Thick Cut Bacon, diced into medium size pieces
4 Tablespoons Butter
1 1/2 Cups Half & Half
8 oz. Penne
3/4 Cup Grated Parmesan Cheese
1 Large Garlic Clove, minced
Salt & Pepper, to taste
-
Directions:
In a fry pan, cook your bacon until chewy (or longer if you like your bacon crunchy) and then drain on a paper towel lined plate; set aside. Fill a large pot with water and bring to a boil, then add a touch of olive oil and plenty of salt and then dump in your pasta. While your pasta is cooking, melt the butter and garlic in a deep fry pan until butter is melted all the way. Pour your half & half into the pan and whisk to combine it with the butter. Bring the mixture to a simmer and then sprinkle in your Parmesan cheese and whisk to melt it into the sauce. Season with salt and pepper to your liking, and then stir in your bacon. Drain your pasta and add it to your sauce and mix everything until all of the pasta is coated evenly.

bacon mac n cheese

1 b.pasta (I used large macaroni)
8-10 slices bacon, diced
1 Tbs butter
3 Tbs flour
2 cups milk
onion powder
garlic powder
salt
pepper
cayenne pepper
½ lb. cheddar cheese, shredded
1 c.pepper-jack cheese, shredded
1 c. mozzarella cheese, shredded
whatever other cheeses you need to use up in your fridge

Boil pasta until al dente. While the pasta is cooking, cook your bacon. When the bacon is done, transfer to a paper towl and let drain. Save about 2 Tbsp of the grease and add the butter. When the butter is melted, whisk in flour until smooth. Whisk in milk in a thin stream. Add your seasonings. Bring to boil and let thicken. In large bowl, toss together all the cheeses. When the milk mixture is thickened (not too thick, think a chowder consistency) remove from heat, and add about 1½ c. of the cheese. Toss the bacon with remaining cheese. Combine cooked pasta and cheese sauce. Pour half into a 9x13 greased pan. Sprinkle w/ a generous cup of bacon-cheese mixture. Repeat. Bake at 350degs for about 20-25 minutes. Turn the broiler on for the last few minutes until the top is browned.

spicy garlic pizza

■12 oz boneless, skinless chicken breasts or tenders
■1/4 cup green onions, chopped
■2 cloves garlic, minced
■2 Tbs. vinegar
■2 Tbs. soy sauce
■2 Tbs. vegetable oil + 1 Tbs. for cooking chicken
■1/4 tsp. cayenne pepper
■1/2 tsp. black pepper
■1 Tbs. water
■1 Tbs. cornstarch
■1 pizza crust
■1/2 cup grated Monterey Jack cheese
■1/2 cup grated Mozzarella cheese
Cut the chicken into bite size pieces. In a bowl, combine the onions, garlic, vinegar, soy sauce, 2 Tbs. of the oil, and the cayenne and black peppers. Add the chicken, stirring to combine. Refrigerate for at least 30 minutes.

Heat the remaining Tbs. of oil in a skillet. Drain the chicken and reserve the marinade. Add the chicken to the skillet and cook until done, stirring often. Add the cornstarch and Tbs. of water to the marinade. Pour the marinade mixture into the skillet with the chicken. Cook until thickened and bubbly. Cool and then freeze in a ziploc bag.

Combine the cheeses in another ziploc bag and store in the fridge. Label with these instructions, “Thaw chicken mixture in the fridge. Spread chicken mixture on the pizza crust. Cover with the cheeses. Bake at 400 degrees for 12-14 minutes.”

I doubled this recipe and we had enough for lunch the next day. Good stuff!

burgers

Burgers
1 large egg
1/4 cup Purple Puree (see Make-Ahead Recipe No. 1)
3 tablespoons ketchup
1 teaspoon salt
1/4 cup fresh whole-wheat bread crumbs*
1 pound lean ground beef
8 to 10 American cheese slices (optional)
8 to 10 hamburger buns or English muffins (preferably whole-grain)
Pickle slices and ketchup to garnish

To make burgers:
In a large bowl, mix egg, Purple Puree, ketchup, salt and bread crumbs. Then add the ground beef, mixing with hands until well combined. If too sticky, add a few more bread crumbs.

Using damp hands, shape mixture into 8 to 10 patties that are fairly thin. At this point, the burgers may be prepared a day ahead and kept covered in the refrigerator. If you are not freezing for future use, proceed to next steps.

Spray a large skillet or grill pan with nonstick cooking spray and set over moderately high heat until hot but not smoking. Cook the burgers for 3 minutes on each side, then flip and add cheese (optional) to melt over patties for another 3 minutes.

sloppy joe pizza

The ingredients:
1 lb. ground beef (or ground turkey)
1 medium onion, diced
1 can (16-oz) whole kernel corn, drained
1+ cup favorite BBQ sauce (add until you get to your sauciness level--I used about 1-1/4 cups)
1/2 cup sliced green onions
1 (12-inch) prebaked pizza crust
1-1/2 cups shredded colby-jack cheese

Directions: Preheat oven to 425 degrees. In large skillet, brown meat and onion over medium heat 8-10 minutes or until no longer pink. Stir in corn, BBQ sauce, green onions, and heat through.

Spoon beef mixture over prebaked crust on baking sheet. Sprinkle cheese on top.

Bake 12-15 minutes or until cheese is melted.

chicken nuggets

1 16-oz pkg frozen California-style veggies, thawed out
1 1/2 lbs ground chicken
1 tsp onion salt
Crispy Coating Mix (recipe to follow)


Thaw out your package of California-style veggies and blend in your blender. Mix veggies, chicken and onion salt together. Preheat your oven to 400 degrees. Grease your cookie sheet. Prepare your crispy coating

Crispy Coating Mix
recipe from More Make-A-Mix Cookery


3 cups corn flake crumbs
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parley leaves, crushed
1 tablespoon paprika
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground pepper


In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 5-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 2 months or freeze. Makes about 4 1/2 cups crispy coating mix...

So there are bunches of ways you could do this! This is the way we chose to do it:
First, put a layer of crumb mixture on the countertop or cutting board. Then, grab a handful of the chicken/veggie mixture and press it down onto the crumb mixture. Then sprinkle the chicken with more crumbs and press down into the meat to coat it. We used a pizza cutter to just cut bite-size squares (My mom and I didn't figure my dad would be impressed by fun shapes :) ) You could just make single chicken nuggets and press them each into the crumb mixture, or your could cut them into shapes with cookie cutters. Just do as you please! Now place the chicken nuggets on the prepared cookie sheet and bake them for 14-16 minutes in your preheated oven.

Baked Manicotti

Tomato Sauce

•1 28-ounce can diced tomatoes (in juice)
•1 28-ounce can crushed tomatoes
•2 tablespoons extra-virgin olive oil
•3 medium cloves garlic, finely minced
•1/2 teaspoon red pepper flakes, optional
•1/2 teaspoon salt
•2 teaspoons dried basil
Cheese Filling and Pasta

•3 cups part-skim ricotta cheese
•4 ounces grated Parmesan cheese (about 2 cups)
•8 ounces shredded mozzarella cheese (about 2 cups)
•2 large eggs , lightly beaten
•3/4 teaspoon table salt
•1/2 teaspoon ground black pepper
•2 tablespoons chopped fresh parsley leaves
•2 teaspoons chopped fresh basil
•10 large square wraps (like for egg rolls. You should be able to find in the refrigerated portion of the produce section of you local grocery store)

1.Adjust oven rack to middle position and heat oven to 375 degrees.

2.Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

3.In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

4.Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each wrap, leaving top quarter of wrap exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in one row and 2 along the edge). Top evenly with remaining sauce, making certain that pasta is completely covered.

5.Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving. Serves 10

[Tip from My Kitchen Cafe recipe - I haven't tried this yet but I would think it would work. I will try it next time I make it. The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.]

3 Packet Roast

3 pound beef roast (such as chuck roast)
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours

Spicy Shredded Beef

4-5 lb. roast
3 beef boullion cubes
1/4 cup water
1 onion chopped
1 garlic clove, minced
1 can (4oz) diced jalepenos
1 package Dry Italian Dressing

Put all ingredients in crock pot and cook on low for 24 hrs or on high for 8 hrs.

Tortilla Beef Bake

1 lb. Ground beef browned, drained
1 can cream of chicken
2 1/2 cups crushed tortilla chips
16 oz. salsa
1 1/2 cups grated cheese

Mix beef and cream of chicken. Sprinkle 1 1/2 cups of the chips on the bottom of a greased 2 quart baking dish. Top with beef mixture, salsa, and cheese. Bake uncovered at 350 for 25-30 min. Sprinkle with remaining chips and cook 3 min. longer.

Zippy White Chili

2 boneless skinless chicken breasts
1 small onion
2 cups chicken broth
1 can (4 oz) chopped green chilies
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp minced cilantro or parsley
1/8 to 1/4 tsp cayenne pepper
1 can (15 oz) great northern or white beans, rinsed & drained
Tortilla chips
Shredded cheddar
Sour cream


Saute chicken and onion until juices run clear. Stir in broth, chilies, garlic powder, oregano, cilantro or parsley, and cayenne pepper. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Stir in beans; cook 10 minutes longer. Serve with tortilla chips, cheese & sour cream.

Note: We prefer to cook this using dried parsley instead of cilantro; it tastes great that way plus I always have parsley on hand. We stir the sour cream & cheese into our bowls of soup and use tortilla chips for dipping. Nice change from regular chili. This makes enough for us three to eat dinner & Adam to take some to work, so you might want to double the recipe if you need to feed more people. It's not spicy, despite some of the ingredients.

Roasted Potato Soup

Ingredients
5 whole garlic heads
2 bacon slices, diced
1 cup diced onion
1 cup diced carrot
2 garlic cloves, minced
6 cups diced baking potato (about 2 pounds)
4 cups low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup 2% low-fat milk
1/4 cup chopped fresh parsley
Preparation
Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350° for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4 cup of garlic pulp; discard the skins.
Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and minced garlic, and sauté 5 minutes. Add potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf.
Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth. Return purée to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat, and stir in chopped parsley

Chicken Fajitas

4 Tbsp vegetable oil
2 Tbsp lemon juice
1 1/2 tsp seasoned salt
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp red pepper flakes, optional
1 1/2 lbs chicken breasts, cut into thin strips
1/2 red pepper, julienned
1/2 green pepper, julienned
1/2 cup chopped onion
Flour tortillas
Serve with shredded cheese, sour cream, lime juice or taco sauce

In a large resealable plastic bag, combine 2 tbsp oil, lemon juice, and seasonings. Add chicken. Seal and turn to coat; refrigerate for 1-4 hours. In a large skillet, saute peppers and onion in remaining oil until crisp tender. Remove and keep warm. In the same skillet, cook chicken and marinade over med-high heat until no longer pink. Return pepper mixture to pan; heat through. Spoon filling into tortillas. Serve with cheese and other desired toppings.

Chicken and Stovetop

2 chicken breasts cooked and cut up
1 can cream of chicken
1/2 cup sour cream
1 package of Stove Top, cooked

Heat oven to 350. Mix everything together except for stove top in a 9x13 pan. Spread stuffing on top. Bake for 20 minutes or until bubbly.

Crock Pot Chicken

Ingredients
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup onion, chopped

Directions
1In a small bowl, combine the spices.
2Remove any giblets from chicken and clean chicken.
3Rub spice mixture onto the chicken.
4Place in resealable plastic bag and refrigerate overnight.
5When ready to cook, put chopped onion in bottom of crock pot.
6Add chicken.
7No liquid is needed, the chicken will make it's own juices.
8Cook on low 4-8 hours.