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Lightly
cover the bottom of a frying pan with oil, and add chunks of cleaned chicken;
Stir fry in oil until about done. Meanwhile, in a saucepan, heat
all pepper goodies until it reaches a simmer. As chicken pieces are done,
drop immediately into sauce, then stir well and simmer for a few
minutes to coat well. Serve with blue cheese dressing; Drink
beers as needed!
Mix sauces and melted
butter in a heat-proof bowl that will withstand hot chicken.
In a deep fryer,
cook chicken pieces a few at a time, at 375 degrees, until just done. Do
not overcook, or they will become too dry. Immediately from fryer,
dump chicken into sauce as it is done; This will let the sauce be absorbed
into the chicken. Serve hot with blue cheese dressing.
After too many batches of buffalo chicken (it's my favorite), I've come up with a new way that really makes it worth the trouble...
About 3 lb. Boneless chicken breasts or tenders, cords removed. (This is easier to do if the chicken is just barely frozen first)
1 medium bottle of
Frank's Red Hot Sauce, about 12 oz.
1/2 stick of butter
or margarine
2 TBS. cup Cappy's
Powda
2 tsp. Garlic Powder
2 tsp. Onion Powder
Oil for frying
Cut chicken into rather large chunks .
Mix hot sauce, Powda, spices and butter in a pan or microwave-proof bowl, heat until butter is melted, and set near stove.
In a large frying pan, heat about 1/2" of oil to very hot, but not smoking due to risk of fire.
Fry chicken a few pieces at a time, until outside of chicken begins to brown; Do NOT fully cook the chicken at this time. As you remove the pieces, IMMEDIATELY dunk them into the sauce, let sit for a minute or two, then transfer to a large baking dish.
Follow this process
until all the chicken is fried, then dump the remaining sauce mixture over
the chicken, and bake at 350 for about 20 minutes, turning the chicken
at least once or twice.
Jalepeno peppers,
any size is fine
Shredded Monterey Jack Cheese
1 Package cream
cheese
Chopped black olives
Onion, Garlic power
Chopped onion (opt.)
A wee bit
of chili powder
First, soften the
cream cheese so it can be mixed easier; Stir in about a half- cup of grated
Jack cheese, along with the finely chopped olives. Sprinkle generously
with both garlic and onion powders, and add other spices to taste.
Halve peppers,
removing seeds and membranes; For a little more heat, leave a few seeds
in.
Place pepper halves
on foil-lined oven tray, and fill with filling; Bake at 350 until cheese
is hot and just starts to brown; Serve immediately with plenty of your
favorite beer.
Note:
If you are using fresh peppers, and would like to cut back on the heat,
here's a trick: Bake the peppers for a few minutes
* 2 lb. Ground beef
* 1 lb. Ground pork,
venison, or caribou, etc.
* 1 lLarge onion,
chopped
* 3-4 Cloves minced
garlic
2-3 Fresh Jalepenos,
chopped (keep seeds for more heat)
1 can Hunt's tomato
sauce
2-3 Medium fresh
home-grown tomatoes, chopped
* 1 Bell pepper,
chopped
* Onion, Garlic
powder, salt and black pepper to taste (use a lot!)
1/4 pound Jack cheese
1 can Black beans
(or) one can pinto beans (Black ones work great)
* 1/3 Bottle hoppy
beer
* 1/2 tsp Cumin
seed, crushed
* 1/2 tsp Oregano
* 2 TBS Parsley
flakes
* 2 TBS Cappy's
Powda, or 2/3 jar commercial variety
Sour cream
In large skillet
or saucepot, brown beef/other meat mixture, and drain most of the fat,
retaining about 1/2 cup; Stir in onions, bell pepper, hot peppers, and
spices; Simmer together until onions are translucent; Add in crushed tomatoes
and beans. Pour in beer, and simmer about 10 minutes; Stir in cheese, and
heat until melted; Stir and serve with sour cream on side.
Serves 1 hehehe
2 large
bell peppers, seeded
6 hot
peppers, seeds included (I mixed several types)
6 cups
sugar
8 oz.
honey
1 cup
cider vinegar
1 package
liquid pectin
1/2 teaspoon
margarine
In a food processor, pulse all peppers until finely chopped.
Place
in a sauce pot with vinegar and honey, bring to simmer for about 10 minutes
Add sugar
and magarine (to prevent foaming), and boil about 2 more minutes.
Stir in
pectin, boil 1 to 1-1/2 minutes, then pour immediately into sterilized
jelly jars.
Place
lids and screw tops on, invert jars for about 20 minutes, then return to
upright position for cooling.
Note:
A drop of red food coloring will enhance the appearance of your jelly.
Also,
if you see the bits of pepper floating quickly to the top of the jar, turn
them back upside down a bit longer; this will help the bits to float throughout
the jelly more evenly as it finishes setting up.
Yield:
approximately 5-1/2 cups
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