Butter or oil an 8 in. square tin, set aside.
Put sugar, vinegar, syrup and water in a heavy saucepan (cast iron if you have it).
Be careful that your pot is big enough, because sugar has a tendency to boil over.
Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted.
Bring to a boil, cover and boil for 3 minutes, then uncover and boil until temperature reaches 300\u00b0 F on a candy thermometer.
edium heat and add ground buffalo to brown, breaking large chunks
br>chicken, 1/4 cup buffalo sauce, salt and pepper. Set
90c (375f).
---------For the Sponge-------------.
Place eggs,sugar,lemon
eaches 230 F on a candy thermometer.Remove from heat.
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
owl or pot, stir the sponge together with a whisk or
Cut round steak in 3/4-inch slices.
Cut pieces into individual servings.
Dredge in flour.
Brown in cooking oil, which has been lightly flavored with garlic.
Place a layer of meat in bottom of flat oven pan.
Cover with a layer of onion, green pepper and mushrooms.
Pour can of tomatoes over the top. Add salt/pepper to taste.
Bake at 250\u00b0 until tender.
(If you are going to the trouble of finding buffalo steak, invite a large group; this recipe serves 40.)
tage or 290*-310* on candy thermometer.
remove from heat
Prepare taco meat according to the recipe. Refrigerate. You need it to be cold.
Prepare pasta according to package directions; cool.
In a bowl, add taco meat, grape tomatoes, scallions, corn, and cheese crumbles. Stir to combine. Add in cold pasta.
In seperate bowl, combine Western salad dressing and the hot sauce. Taste to see if you need more hot sauce. Add if needed.
Pour dressing mixture over pasta mixture. Stir well to combine.
Refrigerate at least 2 hours to allow flavors to blend.
reasts on both sides in buffalo sauce and serve on buns
Combine first 3 ingredients in large kettle.
Cook, stirring while sugar melts.
Cook until 300\u00b0 on candy thermometer or very brittle in cold water.
Remove from heat and add baking soda. Stir gently.
Pour quickly in 9 x 13-inch buttered pan.
Cool completely and break in pieces.
Dip pieces in melted chocolate and set on wax paper to cool.
This candy tastes just like candy at Christmas called angel candy.
Whip the cream and cover the sponge generously-make sure you can't see it.
Decorate with the chopped chocolate bar.
Serve.
Candles can be inserted into the sponge for a special birthday treat!
s fully dissolved.
Put candy thermometer into the mixture to
br>Cut the Hot Milk Sponge Cake or pound cake into
Mix sugar, corn syrup and vinegar in saucepan.
Cover tightly; bring to a boil.
Uncover; place a candy thermometer in the pan. Without stirring, cook over medium heat to 300\u00b0.
Gradually lower heat as mixture thickens to prevent scorching.
Remove from heat; quickly stir in the baking soda and vanilla.
Turn into a buttered 9 x 13-inch pan.
Do not spread; candy will spread itself.
Cool; break into pieces.
Butter a 9 x 11 or 10 inch square pan at least 2 inches deep. Combine sugar, corn syrup and vinegar.
Cook without stirring to 300 degrees on a candy thermometer or until small amount becomes brittle when dropped in cold water.
Remove candy from heat and quickly stir in baking soda.
Mix well, then turn into a lightly buttered pan.
The candy will spread by itself.
Do not spread with spoon.
When cool, break into pieces.
Coat with chocolate if desired.
Mix sugar, corn syrup and vinegar in a large saucepan.
Cover tightly and bring to a boil.
Uncover and place a candy thermometer in the pan.
Without stirring, cook over medium heat to 300\u00b0. Gradually lower heat as mixture thickens, to prevent scorching. Remove from heat and quickly stir in baking soda and vanilla.
Turn into a buttered 9 x 13-inch pan.
Do not spread.
Candy will spread itself.
Cool.
Break into pieces.
May eat candy as is or you may dip pieces in chocolate dip.
Butter a 9x9 inch pan and set aside.
In a heavy 2 quart saucepan, combine the syrup, sugar and vinegar. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Continue cooking without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
Remove from heat and quickly stir in the baking soda.
Immediately pour candy into prepared pan, Do not spread. Cool and break into pieces.
ixture is smooth. Stir in buffalo wing sauce.
Taste and