Family,Fun,& Recipes
Family,Fun,& Recipes
20 chicken wings, split and tips discarded
- 1/2 cup butter, melted
- 1/2 cup red pepper sauce
- 3/4 cup tomato sauce
- 1 1/2 tablespoons chili powder
- 1 teaspoon cayenne pepper
DIRECTIONS
- Preheat oven to 375 degrees F (190 degrees C).
- Bake wings in preheated oven for 30 minutes, or until cooked through and crispy.
- Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. Mix together.
- When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.
- 3 eggs, lightly beaten
- 3 tablespoons milk
- 1 1/2 cups Italian seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons dried parsley
- 2 tablespoons olive oil
- 4 cloves garlic, peeled and chopped
- 4 pork chops
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What to Drink?
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DIRECTIONS
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
- Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
- Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
- Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees C).
- 4 limes, juiced
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 4 skinless, boneless chicken breast halves
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DIRECTIONS
- Whisk the lime juice, olive oil, chili powder, sage, oregano, and cumin together in a small bowl. Arrange the chicken breasts in a shallow glass container; pour the lime juice marinade over the chicken. Cover the container with plastic wrap; refrigerate 1 1/2 hours, turning the chicken every 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken to a platter and allow to come to room temperature. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.
- Basting with the marinade, grill the chicken breasts until no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
FOOTNOTES
$20,000 PRIZE-WINNING CHILI
Categories: Tex-mex
Yield: 1 servings
2 1/2 lb Lean ground chuck
1 lb Lean ground pork
1 c Finely chopped onion
4 Garlic cloves; finely chpd.
1 cn Budweiser beer (12 oz.)
8 oz Hunt's tomato sauce
1 c Water
3 tb Chili powder
2 tb Ground cumin
2 tb Wyler's beef-flavor instant
-bouillon (or 6 cubes)
2 ts Oregano leaves
2 ts Paprika
2 ts Sugar
1 ts Unsweetened cocoa
1/2 ts Ground coriander
1/2 ts Louisiana hot sauce,to taste
1 ts Flour
1 ts Cornmeal
1 tb Warm water
In large saucepan or Dutch oven, brown half the meat;
pour off fat. Remove meat. Brown remaining meat; pour
off all fat except 2 Tbsps. Add onion, garlic; cook
and stir until tender. Add meat and remaining
ingredients except flour, cornmeal and warm water. Mix
well. Bring to boil; reduce heat and simmer covered 2
hours. Stir together flour and cornmeal; add warm
water. Mix well. Stir into chili mixture. Cook covered
20 minutes longer. Serve hot. Makes 2 quarts.
TheFoodDude
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