cayenne pepper, onions, garlic, lemons, Frank's seafood boil.
Boil
this not the chef speaking, Frank, this is the guy who
If Frank's RedHot Buffalo Wings Sauce is not available, mix together the Frank's Red Hot Sauce with the butter.
Bake wings in foil-lined pan at 500\u00b0F on lowest oven rack for 20 to 25 minutes until crispy, turning once. ALTERNATIVELY: Deep-fry at 375\u00b0F for 10 minutes; OR broil 6-inches from heat 15 to 20 minutes, turning once; OR grill over medium heat 20 to 25 minutes turning often.
Toss wings in Buffalo Wings Sauce to coat.
Serve with blue cheese dip and/or cucumber slices and/or celery slices if desired.
HEAT oven to 350\u00b0F Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 minute or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
In a large heavy skillet, melt the butter and heat it until it bubbles.
Then lower the heat and add the chopped onions, bell pepper, and celery.
Saute the mixture until the veggies turn limp, but do not let them brown (figure that it should take about three minutes).
Next add the wine to the seasoning base and bring it to a boil.
Then, after about a minute, pour in the clam juice and add to it the prepared roux, thyme, bay leaves, and garlic.
At this point, return the mixture to a boil once again but immediately lower the heat ...
Preheat oven 350 degrees.
In a heavy cast iron Dutch oven, melt the margarine over high heat until it sizzles and fry the sliced onions (stirring constantly) for about 10 minutes until they carmelize to a dark brown.
While the onions are cooking, sprinkle each piece thoroughly with Cajun seasoning, basil, salt, and black and cayenne pepper.
Next, remove all but a thin layer of caramelized onions from the Dutch oven and set aside. A little at a time, alternating as you go, start adding to the Dutch oven the chicken and all of the ...
First, drop the pigs feet and pork butt chunks into a 12-quart stock pot and add enough water to cover the meat, about 1 1/2 gallons should do it.
When the water begins to boil, a foam will form on the surface - skin it off!
When you've removed as much foam as possible, add the salt, crab boil, celery, lemon, bay leaves, onion, bell peppers, garlic, rosemary and basil and continue to cook the meats on a medium setting, skimming as necessary, until the pigs feet are tender.
This should take about 3 hours or so.
Just remember, the ...
Start off by heating the butter in a medium saucepan until it melts. Drop in the mushrooms, onions, bell pepper, garlic and celery and cook about 5 minutes until the vegetables soften and clear.
Next, with the saute mix still over medium heat, whisk in the flour, seafood seasoning and white pepper and continue to stir and cook until they turn smooth and bubbly.
Gradually pour in the evaporated milk and clam juice, stirring constantly as they are added. It's at this stage you also stir in the peas and carrots.
Cook the sauce about 10 ...
eftover garlic oil in other recipes.
n a ton of different recipes because I love spicy food
o wrap around each chicken frank.
Then brush each pastry
lices on both sides. The Frank's hot sauce has salt
Pack the goat cheese around each grape and roll it in the palm of your hand till smooth and round.
Refrigerate.
Before serving, roll the grapes in the ground pistachios and cut in half. Can you see why they call it Bette Davis eyes?.
This makes 50 hors d'oeuvres.
In a 10-inch ovenproof skillet, cook onion and green pepper in the oleo.
Cut ten 1-inch pieces of frankfurters; set aside. Thickly slice remaining franks; add to skillet.
Stir in the beans, soup, corn and reserved liquid.
Heat to boiling, stirring occasionally.
Roll each biscuit to a 3-inch circle; spread with mustard.
Place a reserved frank in the center.
Wrap dough around frank; seal and make a 1/2-inch slit in the top.
Arrange biscuits, seam sides down; bake at 375\u00b0 for 15 to 18 minutes.
For filling, in a bowl, combine cottage cheese, pickle relish and mustard.
Slice franks lengthwise, cutting to, but not through, the opposite side.
Fill each frank with half of the filling.
Place each frank, filling side down, in the center of a tortilla.
Fold tortillas so opposite edge overlaps.
Place the tortillas, seam side down, in shallow baking dish.
Bake, covered, in a 375\u00b0 oven for 30 minutes.
Top with shredded cheese.
Bake, uncovered, for 5 more minutes.
Top with green onion.
Serves 1.
auliflower with 3 tablespoons of Frank's RedHot. Heat oil in
Heat oven to 350\u00b0F.
Stir the cream cheese in a 9 inches deep dish pie plate with a fork or wish until smooth. Stir in dressing, wing sauce and blue cheese. Stir in chicken.
Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with vegetables and crackers for dipping.
Preheat a grill for medium-high heat. Cook beef frank on preheated grill, turning occasionally, until golden brown, 3 to 4 minutes. Place grilled Beef Frank in pretzel roll.
Finish with caramelized onions and Cheez Whiz(R).
ore.
Dip wings in Frank's Redhot BUFFALO sauce (not
1. Stir cream cheese in 9\" deep pie dish until smooth. Stir in remaining ingredients.
2. Bake at 350\u00b0F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.
Tips:
* Substitute ranch dressing for blue cheese dressing and shredded cheddar or mozzarella cheese for blue cheese crumbles.
* Make this in the microwave by heating it on high for 5 minutes instead of baking
* Keep it warm in a crockpot or slow cooker