Anyone up for trading recipes?

[Old Car Nut]

I make these for football games and tailgating. Great tasting "wings" on a stick. No messy fingers.

Total Time:
1 hr 45 min
Prep: 25 min |Inactive Prep: 50 min |Cook: 30 min
Level:Easy
Yield:4 servings

INGREDIENTS

BUFFALO CHICKEN:
2 tablespoons celery leaves, plus more for garnish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 medium stalk celery, chopped (1/3 cup)
1 clove garlic, minced
1 small shallot, chopped (1/3 cup)
1 1/2 pounds ground chicken
2 tablespoons unsalted butter
1/2 cup cayenne hot pepper sauce, such as Frank's Red Hot
2 tablespoons honey
2 tablespoons ketchup

BLEU CHEESE DIPPING SAUCE:
1/2 cup mayonnaise
1/4 cup buttermilk
2 teaspoons lemon juice
4 ounces bleu cheese, crumbled
Kosher salt and freshly cracked black pepper
2 tablespoons canola oil, for grilling
Sixteen 6-inch skewers, soaked

DIRECTIONS

For the buffalo chicken: Put the celery leaves, salt, black pepper, celery stalks, garlic and shallots in the bowl of a food processor and pulse until finely chopped. Transfer the mixture to a medium bowl and add the chicken. Mix gently to combine using your hands. Cover the bowl and refrigerate to allow the flavors to meld and marinate the chicken, about 30 minutes.

Form 2 ounces of the mixture onto each skewer, skewering three-quarters of the way through. Place the skewers onto a baking sheet and refrigerate for about 20 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the hot sauce, honey and ketchup, stirring to combine. Bring to a simmer over medium heat and cook until slightly thickened, about 20 minutes.

[flaggship1]

Originally Posted by Old Car Nut

I make these for football games and tailgating. Great tasting "wings" on a stick. No messy fingers.

Total Time:
1 hr 45 min
Prep: 25 min |Inactive Prep: 50 min |Cook: 30 min
Level:Easy
Yield:4 servings

INGREDIENTS

BUFFALO CHICKEN:
2 tablespoons celery leaves, plus more for garnish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 medium stalk celery, chopped (1/3 cup)
1 clove garlic, minced
1 small shallot, chopped (1/3 cup)
1 1/2 pounds ground chicken
2 tablespoons unsalted butter
1/2 cup cayenne hot pepper sauce, such as Frank's Red Hot
2 tablespoons honey
2 tablespoons ketchup

BLEU CHEESE DIPPING SAUCE:
1/2 cup mayonnaise
1/4 cup buttermilk
2 teaspoons lemon juice
4 ounces bleu cheese, crumbled
Kosher salt and freshly cracked black pepper
2 tablespoons canola oil, for grilling
Sixteen 6-inch skewers, soaked

DIRECTIONS

For the buffalo chicken: Put the celery leaves, salt, black pepper, celery stalks, garlic and shallots in the bowl of a food processor and pulse until finely chopped. Transfer the mixture to a medium bowl and add the chicken. Mix gently to combine using your hands. Cover the bowl and refrigerate to allow the flavors to meld and marinate the chicken, about 30 minutes.

Form 2 ounces of the mixture onto each skewer, skewering three-quarters of the way through. Place the skewers onto a baking sheet and refrigerate for about 20 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the hot sauce, honey and ketchup, stirring to combine. Bring to a simmer over medium heat and cook until slightly thickened, about 20 minutes.

That works! Love the corn dog approach to an already great idea! Hot sauce - cool blue cheese for dipping.

I'm gonna give mine some time on the grill... yum.

[Old Car Nut]

Originally Posted by flaggship1

That works! Love the corn dog approach to an already great idea! Hot sauce - cool blue cheese for dipping.

I'm gonna give mine some time on the grill... yum.

I often cook them in my panini grill.

[flaggship1]

Originally Posted by Old Car Nut

I often cook them in my panini grill.

That's a great idea.

[road dogs]

I haven't gotten any feedback from my anchovy surprise casserole yet..... Anybody??

[flaggship1]

Originally Posted by road dogs

I haven't gotten any feedback from my anchovy surprise casserole yet..... Anybody??

I just scanned my way back to October and didn't see it. I guess if the anchovy is the oatmeal it would be quite a surprise... ???

[Old Car Nut]

Yield:4 to 6 servings

Ingredients

Extra-virgin olive oil
1 pound andouille sausage links
4 leg-thigh chicken pieces
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3/4 cup all-purpose flour
1 medium onion, roughly chopped
2 ribs celery, roughly chopped
1 green bell pepper, roughly chopped
4 cloves garlic
1 (12-ounce) can beer
4 cups low-sodium chicken stock
2 bay leaves
2 tablespoons paprika
Pinch cayenne pepper
1 cup chopped fresh flat-leaf parsley
2 scallions diced

Directions

Set a Dutch oven over medium heat and add a 2-count of olive oil. Add the sausage links and brown slightly as you render some of the fat. Remove and set aside on a paper towel. Season chicken with plenty of salt and pepper and add skin side down to the pan. Cook over medium heat to render fat for 7 to 10 minutes, then turn to brown both sides of the chicken. Remove and set aside on a paper towels.

With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon. Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes.

In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop. Add the vegetable pulp to the pot with the roux and stir with a wooden spoon. Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture, then deglaze the pot with the beer. Add the stock, bay leaves, paprika and cayenne. Return the chicken pieces to the pot and simmer until the chicken is tender, about 1 hour. Remove the chicken pieces from pot to a cutting board and shred the meat. Discard the bones and return the meat to the pot. Cut the andouille sausage into chunks and nestle back into the pot amongst chicken to heat through.

Give it all a final taste and season with salt and pepper, to taste. Transfer to a serving platter and garnish with plenty of parsley and scallions.

[Sohapi]

Originally Posted by Old Car Nut

I make these for football games and tailgating. Great tasting "wings" on a stick. No messy fingers.

Total Time:
1 hr 45 min
Prep: 25 min |Inactive Prep: 50 min |Cook: 30 min
Level:Easy
Yield:4 servings

INGREDIENTS

BUFFALO CHICKEN:
2 tablespoons celery leaves, plus more for garnish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 medium stalk celery, chopped (1/3 cup)
1 clove garlic, minced
1 small shallot, chopped (1/3 cup)
1 1/2 pounds ground chicken
2 tablespoons unsalted butter
1/2 cup cayenne hot pepper sauce, such as Frank's Red Hot
2 tablespoons honey
2 tablespoons ketchup

BLEU CHEESE DIPPING SAUCE:
1/2 cup mayonnaise
1/4 cup buttermilk
2 teaspoons lemon juice
4 ounces bleu cheese, crumbled
Kosher salt and freshly cracked black pepper
2 tablespoons canola oil, for grilling
Sixteen 6-inch skewers, soaked

DIRECTIONS

For the buffalo chicken: Put the celery leaves, salt, black pepper, celery stalks, garlic and shallots in the bowl of a food processor and pulse until finely chopped. Transfer the mixture to a medium bowl and add the chicken. Mix gently to combine using your hands. Cover the bowl and refrigerate to allow the flavors to meld and marinate the chicken, about 30 minutes.

Form 2 ounces of the mixture onto each skewer, skewering three-quarters of the way through. Place the skewers onto a baking sheet and refrigerate for about 20 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the hot sauce, honey and ketchup, stirring to combine. Bring to a simmer over medium heat and cook until slightly thickened, about 20 minutes.

Looks amazing! I will be trying these soon.

[Sohapi]

Not a gluten free recipe........

Chocolate Mayonnaise Cake

3 cups sifted all purpose flour
1 ½ cups white sugar
2/3 cup good quality unsweetened cocoa
2 ¼ teaspoons Baking Powder
1 ½ teaspoons Baking Soda
1 ½ cups Mayonnaise
1 ½ cups water
1 ½ teaspoons vanilla

This can be made into 2 layer cake pans which are greased on the sides with wax paper lined on the bottoms.

Sift together into a bowl all dry ingredients. Stir in the Mayonnaise and slowly, mix in the water and vanilla, blending till smooth. Bake for 20 minutes if making cupcakes and 30 minutes in baking 2 layers.

At 350˚ oven.

* I actually tend to use this when making a chocolate based cupcake and then add other things like peanut butter. The picture is peanut butter chocolate cupcakes with peanut butter buttercream. Drizzled chocolate and caramel on top. Pic on the right.

I also made banana chocolate cupcakes with a banana caramel buttercream. We dehydrate bananas so that is what is on top with caramel drizzled on top. Pic on the left.

[Sohapi]

One of my favorite recipes is Cioppino. I love both seafood and soup so this is perfect for me! I have made this in the RV a couple of times when we travel with others or are parked somewhere long term.

Cioppino

2 tbsp. olive oil
2 tbsp. butter
2 medium onions, finely chopped
large pinch red pepper flakes
4 large cloves of garlic, finely chopped
2 C fish stock (or bottled clam juice)
1 C vermouth (or white wine)
2 pints (or large cans) of tomatoes, torn by hand into rough quarters
1 large bay leaf
2 tbsp. chopped oregano
2 tbsp. chopped thyme
salt and pepper
2 dozen small clams
2 dozen mussels
1 pound peeled and cleaned shrimp
1 pound scallops, sliced in two

Heat the olive oil and butter in a large, heavy Dutch oven or stockpot. Add the onions and red pepper flakes, and cook over medium-low heat for about 10 minutes, or until the onions are completely translucent. Add the garlic, raise the heat, and cook for another minute, or until you can smell the garlic, but it is not yet browning.

Add the fish stock, vermouth, tomatoes and their juices, bay leaf, oregano, thyme, and salt and pepper to taste. Bring to a boil, then lower the heat and simmer for about 5 minutes to blend the flavors’.

Bring the broth to a rolling boil and add all of the shellfish at once, stirring to mix well with the hot broth. Put a lid on the pot and let the fish cook over high heat for 4 to 5 minutes (or until all the shells have opened and the scallops and shrimp are completely opaque), stirring once halfway through.

Remove the lid, and take out any shells that have remained closed. Check the seasoning and serve with toasted garlic bread or homemade croutons.

[LittleHouse]

Hi, I'm planning on bringing my crockpot camping this year since we don't have an oven. Do I put water in the crock and then the can for the chocolate cake recipe? or does it work without a water bath?

[Sohapi]

Originally Posted by LittleHouse

Hi, I'm planning on bringing my crockpot camping this year since we don't have an oven. Do I put water in the crock and then the can for the chocolate cake recipe? or does it work without a water bath?

Are you talking about the cheesecake recipe? If you are you will not need water in the crock pot.

[happycookin]

We've traveled around the world a bit and I love to explore different cuisines in our kitchen. Does anyone like Indian (from India) food?

[Old Car Nut]

Originally Posted by happycookin

We've traveled around the world a bit and I love to explore different cuisines in our kitchen. Does anyone like Indian (from India) food?

Oh Yeah !!!!