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Here are
a few of the Club Favorites and Members Recipes
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Recipes
of Popular Restaurants |
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Buffalo-Style
Chicken Wings
2 lbs. chicken wings
(disjointed - discard the tips)
1/4 Lb. Margarine (do not use butter!)
8 Oz. "Frank's" Hot Sauce (also labeled as
Durkee Hot Sauce. NO SUBSTITUTIONS!!!)
Oil for frying
1. Melt margarine in sauce pan until barely liquid.
Add hot sauce, mix, and put aside.
2. Deep fry wings until brown and crispy. Remove
and drain on paper towels.
3. Put wings in a large bowl that has a cover. Pour
sauce over all, cover, and shake to coat the wings.
Serve with celery sticks and Kraft Roka Blue Cheese
Dressing. |
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Cajun Cafe's
Bourbon Chicken
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour over chicken
pieces in a bowl.
Cover and refrigerate (stirring often) for several hours
(best overnight).
Bake chicken at 350 for one hour in a single layer,
basting every
10 minutes. Remove chicken. Scrape pan juices with all
the brown bits into
a frying pan.
Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve. |
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Hooter's
Buffalo Chicken Wings
vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing pieces
ON THE SIDE: bleu cheese
dressing & celery sticks
Heat oil in a deep fryer to 375. You want just enough
oil to cover the
wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic
powder in a
small saucepan over low heat. Heat until the butter is
melted and
the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in
a small bowl.
If the wings are frozen, be sure to defrost and dry
them. Put the wings
in a large bowl and sprinkle the flour mixture over
them, coating each
wing evenly. Put the wings in the refrigerator 60-90
minutes.
This will help the breading to stick to the wings when
fried.
Put all the wings in the hot oil and fry 10 to 15
minutes or until
some parts of the wings begin to turn dark brown. Remove
from the oil
to a paper towel to drain. Don't let them sit too long,
because you
want to serve them hot. Quickly put the wings in a large
bowl. Add the hot
sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the
side. |
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KFC Original
Fried Chicken
1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs
and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2
inch deep.
1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them
in the
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes,
turning often.
5. Remove from fire. Drain and serve. |
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KFC Cole
Slaw
8 cups finely chopped cabbage
1/4 cup carrot, shredded
1/3 cup sugar
1/2 teas. salt
1/8 teas. pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tbls. white vinegar
2 1/2 tbls. lemon juice
Cut cabbage and carrots into small pieces about the size
of rice kernels.
(The food processor is great for this!) In salad bowl,
combine the sugar,
salt, pepper, milk, mayonnaise, buttermilk, vinegar and
lemon juice. Beat
until smooth. Add the cabbage and carrots. Mix well.
Cover and refrigerate
for at least 2 hours before serving. Serves 6 to 8. |
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KFC
Gravy
1 tablespoon vegetable oil
5 tablespoons all-purpose flour
1 can Campbell's chicken broth (plus 1 can of water)
1/4 teaspoon salt
1/8 teaspoon MSG or Accent Flavor Enhancer
1/8 teaspoon ground black pepper
1. First make a roux by combining the oil with 1 1/2
tablespoons of flour
in a medium saucepan over low heat. Heat the mixture for
20-30 minutes,
stirring often, until it is a dark chocolate color.
2. Remove the roux from the heat, stir in the rest of
the flour, ad add the
remaining ingredients to the saucepan; mix well.
3. Put the saucepan back over the heat, turn it up to
medium and bring the
gravy to a boil. Reduce heat and simmer for 15 minutes,
or until thick.
Makes about 3 cups. |
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Outback
Steakhouse Bloomin' Onion
4 Vidalia or Texas Sweet Onions
Batter:
1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer
Seasoned Flour:
2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper
Mix cornstarch, flour, and seasonings until well
blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut
into onion
12 to 16 vertical wedges, but do not cut through bottom
root end.
Remove about 1" of petals from center of onion. Dip
onion in seasoned
flour and remove excess by shaking. Separate petals and
dip in batter
to coat thoroughly. Gently place in fryer basket and
deep-fry at
375 to 400 1 1/2 minutes. Turn over, and fry an
additional 1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center
core with circular
cutter or apple corer. Serve hot with Creamy Chili
Sauce.
Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 C. Chili sauce
1/2 tsp. Cayenne pepper |
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Sizzler
Cheese Toast
1 Lb. Butter (slightly softened)
8 Oz. Grated Parmesan Cheese
Sliced Italian Bread
In a mixer, cream together the butter and cheese.
1. Preheat a griddle or large frying pan on medium-high.
2. Spread cheese mixture on bread about 1/4" thick.
3. Place bread cheese side down on griddle. Cook until
cheese
has browned. |
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Steak & Ale
Hawaiian Chicken
4-6 Chicken Breasts
Marinade:
1/4 c. soy sauce
1/2 c. + 2 T. dry sherry
1 1/2 c. unsweetened pineapple juice
1/4 c. red wine vinegar
1/4 c. + 2 T. sugar
1/2 tsp. garlic powder
Combine all ingredients and marinate chicken overnight.
Remove and grill, saute or bake. Baste with marinade
ONLY during the
first several minutes of cooking. Top each breast with a
slice of
munster or provolone cheese and broil just until cheese
starts to melt. |
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Wendy's
Chili
1 pound ground beef
1 - 14.5 Oz. can tomato sauce
1 - 14.5 Oz. can kidney beans (with liquid)
1 - 14.5 Oz. can pinto beans (with liquid)
1/2 cup diced onion
1/4 cup diced green chilies
1/4 cup diced celery
2 medium tomatoes, chopped
1 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water
1. Brown the ground beef in a skillet over medium heat;
drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size
pieces.
3. In a large pot, combine the beef plus all the
remaining ingredients,
and bring to a simmer over low heat. Cook, stirring
every 15 minutes,
for 2 to 3 hours.
Makes about 12 servings. |
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Wicker's BBQ
Sauce
1 1/4 cups Cider vinegar
1 tsp. black pepper
2 1/2 tsp. salt
1 1/2 tsp. sugar
4 tsp. chili powder
1 tsp. dry mustard
1 tsp. paprika
1/2 tsp. ground cumin
Combine all ingredients and cook for 5-10
minutes to dissolve spices. Use as a marinade
and basting with your favorite BBQ recipe. |
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