buffalo chicken wings
baby back ribs
curry beef pastries
buffalo chicken wings
1/2 cup flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
1/2 stick of butter or margarine
2 dozen wings and/or drumettes
1/2 bottle of Durkee Red Hot sauce
1. Mix flour, sugar, salt, and pepper together.
2. Cover a baking sheet (not the double-layered type) with aluminum
foil, shiny side down.
3. Coat the foil with a thin sheen of butter or margarine.
4. Wash wings and allow excess water to drip off. Coat the wings
with the flour mixture.
5. Place wings on baking sheet skin side up.
6. Put wings in 400 degree pre-heated oven.
7. After 25 minutes, flip wings over. Put wings back in for another
8. While you're waiting, melt the half stick of butter into a small
saucepan of heated Red Hot sauce.
9. Take wings out and dip them into sauce.
10. Put wings back in for 10 minutes.
11. Pour remaining sauce over wings.
sweet-coated chicken legs
1/2 cup flour
2 tablespoons sugar
1 tablespoon salt
1 tablespoon pepper
1 tablespoon chili powder
4 chicken legs (thigh and drumstick)
Olive oil to coat the pan
1. Mix flour, sugar, salt, pepper, and chili powder together.
2. Wash chicken legs and then allow excess water to drip off. Dip
the chicken legs in the coating mixture.
3. Cover a baking sheet (don't use the double-layered type!) with
foil, shiny side down. Coat foil with a thin sheen of olive oil.
4. Place chicken legs skin side up on foil.
5. Put tray in oven preheated to 400 degrees.
6. Turn chicken legs over after 25 minutes. Take out of oven after
another 25 minutes.
parrano cheese fondue
1/2 pound Parrano (can be replaced with Cheddar)
1/4 pound Emmental Swiss
1/4 pound Gruyere
2 tablespoons of flour
2 garlic cloves
1 bottle of beer (nothing fancy...)
1. Grate the Parrano and grind (or grate) the Emmental and Gruyere
together into a big bowl.
2. Mix in the flour with the cheese. The flour should allow the
cheese gratings to separate a little. It'll also help keep the cheese
fondue smooth. If the cheese seems to be still clumped up, throw
in another tablespoon of flour.
3. Split 1 garlic clove and use it to rub down the inside of the
4. Smush the other garlic clove and put the bits at the bottom of
the fondue pot.
5. Pour most (but not all) of the beer into the fondue pot. Keep
the remaining beer to thin out the cheese fondue later on in the
6. Heat it up. Toss a couple of cheese gratings in and wait for
them to start melting.
7. Once your test cheese bits start to melt, slowly add the
cheese into the fondue pot. Stir continuously. Once all the cheese
is in, it's ready to serve -- turn down the heat so it doesn't burn!
back ribs (based
on a recipe from "The New Basics Cookbook")
4 quarts of water
16 beef flavoring cubes
3/4 cup red wine vinegar
1 tablespoon paprika
1 tablespoon cayenne pepper
1 1/2 tablespoon ground cumin
3 tablespoon Durkee Red Hot
1 1/4 tablespoon garlic powder
1 tablespoon ground ginger
1/2 cup ketchup
1/4 cup honey
1 tablespoon salt
At least 4 slabs of baby back ribs (though you'll have to do them
in batches even if you have a large pot)
1 bottle of your favorite barbecue sauce
1. Combine everything but the ribs in a huge pot. Bring it to a
2. Put the ribs in the pot and cook them for about 2 hours. This
cooking process will dissolve away a lot of the tendony/gristly
stuff and leave you with tender meat that's falling off the bone.
3. Take the ribs out of the pot and coat them with BBQ sauce. Wrap
them up in foil if you want to keep them for another day. Otherwise
you can put them straight into the oven (which should be preheated
to 400 degrees).
4. Bake them for 10 minutes or so. You can grill them after baking
them if you wish.
1 1/2 cups cooking oil
5 cups flour
2 tablespoons of oil for sautéing
1 medium onion
2-3 tablespoons curry
2 large diced Russet potatoes
1 1/2 pounds lean ground beef
1. Pour 1 1/2 cups of cooking oil over 5 cups of flour. Add a little
salt. Use fork to stir the dough until it's even, then slowly add
water until it congeals. Cover for two hours.
2. Brown lean ground beef and put it aside. Drain it.
3. In a separate pan, add 2 tablespoons of oil and sauté 1 chopped
4. After the onions have softened, add in 2-3 tablespoons of curry,
a bit of salt, and stir until it's evenly mixed. Pour the browned
onions on top of the beef. Now stir this new mixture until it's
5. Add the potatoes to the beef mixture and continue to cook over
low heat until the potatoes are soft.
6. Roll out the dough into thin (but not paper-thin) circles about
5 inches across. Scoop a heaping tablespoon of filling into each
circle and pinch it closed.
7. Bake for 20-25 minutes at 400 degrees.
2 cups steamed rice
1 strip of bacon or 1/4 stick of butter/margarine
some soy sauce
1/2 pound of frozen stir-fry veggies
1/2 pound of kielbasa (or some other sausage)
1. Make sure the steamed rice is very soft -- you'll be making it
crunchy again by frying it. If you start with slightly harder steamed
rice, after frying, the grains will be rock hard.
2. Fry the bacon strip or melt the butter in a large frying pan.
The idea is to get some tasty oils heated up.
3. Strip the skin off the kielbasa and dice it into 1/2 centimeter
cubes. Toss them into the frying pan and fry the cubes until they're
4. Add the eggs to the fryer and scramble in the pan.
5. After the semi-scrambled eggs start to solidify, pour on a tablespoon
or two of soy sauce.
6. The newly added soy will cool the frying pan down initially.
Wait until most of the extra moisture from the soy sauce is gone
before tossing in the frozen stir-fry veggies.
7. Like the soy sauce, the frozen veggies will also cool the frying
pan. As soon as the pan is sizzling hot again and the veggies are
well-mixed with the other ingredients, scoop on the rice.
8. Fold all of the ingredients together repeatedly. Add another
3 tablespoons of soy sauce slowly. You may want to add more if you
like your fried rice saltier.
9. Once it's all mixed together, turn the heat down to medium-low
and flip only occasionally, allowing the fried rice to crisp up
between flippings. After about 20 minutes of this waiting and flipping,
your fried rice should be done.
3 ripe avocadoes
8 egg roll wrappers
1/2 cup sundried tomatoes in oil
1 cup chopped cilantro
1. Slice up the avocadoes and separate the quarter-inch slices into
2. For each egg roll, use 1 pile of avocado slices, 1 flat tablespoon
of sundried tomatoes, and 1 flat tablespoon of cliantro.
3. Deep-fry the eggrolls in peanut oil on medium. If you don't have
a deep fryer, a half inch of oil in a small saucepan will do as
long as you watch your eggrolls carefully and flip them.
4. The dipping sauce is some mixture of ground ginger, cilantro,
honey, and sugar. Maybe a touch of soy sauce as well. It should
be sweet and have a slightly thickened consistency.
1 pound ground beef
1. Brown the ground beef.
2. Pour off the extra liquid.
3. Add flour and brown it up some more.
4. Add milk, garlic powder, and beef boullion cube.
5. Cook it down so it's thick. Serve with tabasco sauce.
3 tablespoons flour
3/4 c. sugar
5 slices lightly toasted bread cut into cubes
3/4 c. margarine
16 oz can crushed pineapple
1. Beat eggs, flour, sugar together 'til creamy.
2. Add pineapple and its juice and mix well.
3. Pour into greased baking dish.
4. Top with bread cubes.
5. Melt butter and pour over top.
6. Bake at 400 degrees for 40 minutes