Archive for January, 2009

Super Bowl Menu

January 29, 2009

 

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Appetizers

        Velveeta Dip

         Tortilla chips

 

 

 

Salads

Superbowl Salad

 

 

 

Entrees

Wings Three Ways

Police Station Pizza

 

 

 

Desserts

Texas Brownies

 

 

 

Beverages

Beer, Pop, coffee, tea

 

 

 

VELVEETA Ultimate Queso Dip

1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

Directions

Mix ingredients in microwaveable bowl.

Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.

Serve with assorted cut-up fresh vegetables, WHEAT THINS Crackers or tortilla chips.

 


  

Texas Brownies

 

 

 

 

Brownies:
2 cups all-purpose flour
2 cups sugar
1/2 cup butter or margarine
1/2 cup shortening
1 cup brewed coffee
1/4 cup dark cocoa
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:
1/2 cup butter or margarine, softened
2 tablespoons dark cocoa
1/4 cup milk
3 1/2 cups powdered sugar
1 teaspoon vanilla

 

 

 

 

Preheat oven to 400 degrees. Treat a 17 1/2×11-inch jelly roll pan with nonstick spray. Combine flour and sugar. In a heavy saucepan over medium-high heat, combine butter, shortening, coffee, and cocoa; boil, stirring frequently. Pour over flour mixture. Add buttermilk, eggs, baking soda and vanilla. Mix well. Pour into prepared pan. Bake 20 minutes. While brownies are baking, prepare frosting. Combine butter, cocoa and milk in a saucepan. Heat to boiling, stirring frequently. Add powdered sugar and vanilla; mix well until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool.

 


  

Wings 3 Ways

Recipe courtesy Sunny Anderson

Prep Time:

30 min

Inactive Prep Time:

20 min

Cook Time:

45 min

Level:

Serves: 6 to 8 servings

 

Ingredients

2 quarts vegetable shortening, for frying

24 whole chicken wings (about 6 pounds)

4 eggs

1/4 cup heavy cream

2 tablespoons cayenne pepper

2 tablespoons salt

1 tablespoon freshly ground black pepper

2 cups all-purpose flour

1 cup cornstarch

For the Honey BBQ Sauce:

 

2 cups ketchup

1/2 cup dark brown sugar

3 tablespoons creamed honey

2 tablespoons yellow mustard

2 cloves garlic, minced

4 teaspoons turmeric

1/2 teaspoon chili powder

Salt

For the Spicy Butter Sauce:

 

1 cup hot sauce (recommended: Frank’s Red Hot)

1 cup (2 sticks) butter

1 lemon, juiced

1 small bunch basil

Salt

For the Zest Mix:

 

1 lemon, zested

1 lime, zested

Directions

 

 

 

 

In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.

Using kitchen shears or a sharp knife, separate the chicken wings into the drummettes and wings, discarding the wing tip joint.

In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and 1 tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes.

Meanwhile make the Honey BBQ Sauce and the Spicy Butter Sauce. In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently. In another saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer. Remove from heat and let basil infuse in butter for at least 15 minutes. Remove basil.

When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss, taking turns with batches, in the Honey BBQ sauce, or the Spicy Butter Sauce or sprinkle with the lemon and lime zest.

Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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January 3, 2009

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