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Buffalo Chicken Wings
Yield: 1 servings
Ingredients:
1/2 c mayonaise or miracle whip
whole Lemon
1/4 c Sour Cream
8 oz Tomato Sauce
1/4 c Tabasco Sauce
4 sticks Celery
1/2 Tsp Salt
1 Small Onion
3 LB Chicken Wings
2 Cloves Garlic Oil For Frying
1 TBSP Oil
Description:
1• Combine mayo and sour cream in a large bowl.
2•
Cut the celery into sticks.
3•
Chop onion and mince garlic.
4•
Cook onion in oil over medium heat until soft, about 2 minutes.
5• Add the garlic and cook for one more minute.
6• Squeeze in the juice from the lemon. Stir in tomato sauce, Tabasco and salt. Cook for 5 minutes.
7•
Remove wing tips and cut wings in half at the joint.
8• Heat oil for deep frying to 375F.
9• Cook wings in hot oil until brown, about 8 minutes.
10•
Toss wings in tomato mixture.
Ready to serve chicken wings
Chocolate Chip Cookies
Ingredients:
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup white sugar
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
3 eggs
1 - 12 ounce package (or 2 cups) semi-sweet chocolate chips
1• Preheat oven to 375°.
2• In a small bowl, combine the flour, baking soda and salt. Set aside for a minute.
3• In a large bowl, combine butter, white sugar, brown sugar, and vanilla. Beat until the mixture is creamy. Beat in the eggs. Gradually add in the flour mixture. Stir in the chocolate chips.
4• Drop the cookie mixture by the tablespoonful on an ungreased cookie sheets. Bake for 9-11 minutes, until golden brown.
This recipe makes about 5 dozen 2 1/4" cookies.
Chicken and Dumplings
Chicken and Broth
3 quarts water
1 large chicken cut up
1 1/3 teaspoons salt
1 large onion sliced
3 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
5-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
2 tablespoon lemon juice
Dumplings
2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 1/4 cup milk
1• Bring the water to a boil in a large pot and add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.
2• When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating fat. You only want the stock and the chicken, so toss everything else out.
3• Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.
4• For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.
5• Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.
6• While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.
7• When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables.
yield: 4 servings
Southern Fried Chicken
Ingredients
1 large whole chicken, cut up
2 cups milk
1/2 cup oil
2 cup flour
2 tsp. baking powder
1 tsp. pepper
1 tsp. chili powder
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
salt to taste
Directions
1• Place chicken in a bowl, cover it with milk and refrigerate for one hour.
2• In a large bowl, mix together flour, baking powder, salt, pepper, chili powder, paprika, garlic powder and onion powder. Be sure to mix it well .
3• Preheat oil on medium high heat.
4• Take chicken out of the milk, cover it in the flour mixture. Shake off excess flour, dip it in the milk again, then flour it again.
5• Place the chicken in the pan and brown all sides.
6• Reduce heat to simmer, cover and cook for 9 - 16 minutes depending on the size of the chicken. Sometimes it might even take longer.
7• Turn the chicken, cover and cook again for 10 -16 minutes or until done.
yields: 4 servings
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Clam Chowder Soup
Ingredients:
- 2 1/2 pounds small hard-shell clams (quahog clams )
- 1 large onion, small dice, peel and scraps kept on the side
- 1 large celery stalk, small dice, peel and scraps kept on the side
- 1 large carrot, small dice, peel and scraps kept on the side
- 1 1/2 cups water
- 4 ounces bacon, small dice (about 1/2 cup)
- 1 large garlic clove, minced
- 1/4 cup all-purpose flour
- 1/2 cup white wine
- 3 medium potatoes, medium dice, reserved in cold water
- 1 cup bottled clam juice
- 1 tablespoon minced fresh leaves
- 1 medium bay leaf
- 1/2 cup heavy cream
- 2 tablespoons fresh italian parsley, minced
Description:
- Rinse clams under cold running water, discarding any that are open or have broken shells. Combine peels and scraps of onion, celery, and carrot with clams in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid. Add 1/2 cup of the water, cover the pot, and cook over high heat until most of the clams have opened, about 10 minutes.
- Drain clams in a cheesecloth-lined mesh strainer set over a large bowl, reserving liquid. When clams are cool enough to handle, remove the meat from the shells and reserve, discarding any clams that did not fully open. Discard clam shells and vegetable peels, and coarsely chop clam meat (you should have about 1 cup). Measure reserved clam cooking liquid; you should have about 2 cups. If you have less, add enough water to equal 2 cups. Set aside.
- Rinse out the Dutch oven or large pot, dry, and return to the stove over medium heat. Add bacon, and cook until fat is rendered and bacon is beginning to crisp, about 6 minutes. Add diced onion, celery, and carrot, and season well with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until onions are tender and translucent, about 7 minutes. Add garlic and cook until just soft, about 2 minutes more.
- Add flour and cook, stirring constantly, until flour is no longer raw tasting, about 2 minutes.
- Stir in wine and cook until mixture begins to thicken, about 1 minute. Drain reserved potatoes and add to mixture. Add reserved clam cooking liquid, bottled clam juice, thyme, bay leaf, chopped clam meat, and remaining 1 cup water and bring to a boil. Reduce heat to medium low and simmer until potatoes are tender, about 25 minutes.
- Stir in cream and parsley, adding additional salt and pepper if needed, and serve.
yields: 4 servings
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Southern BBQ Ribs
5 pounds pork baby back ribs
1 pouch lipton dry onion soup mix
3/4 cup ketchup
1/2 cup water
1/3 cup molasses or cane syrup
1 tbsp brown sugar
1/3 tsp. pepper
1/3 tsp. garlic powder
Cut ribs into 2 or 3-rib portions.
In a 6-quart Dutch oven, place ribs in enough cold water to cover. Heat to boiling over high heat. Reduce heat to low. Cover and cook 35 minutes; drain.
In 1-quart saucepan, combine soup mix, ketchup, water, molasses, brown sugar, pepper and garlic powder. Heat to boiling over high heat. Reduce heat to low; cook 5 minutes, stirring occasionally.
On a preheated grill rack, arrange ribs directly above medium coals. Grill, uncovered, 30 minutes, turning often and basting with barbecue sauce.
Yield: 4 to 6 servings.
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