September 30, 2011

Spicy Chicken Wings

32 lbs. chicken wings
8 cups. soy sauce
1/2 to 2 cups. hot pepper sauce
2 cups. water
2 cups. vegetable oil
3/4 cup. cornstarch
8 tsp. ground ginger
2 garlic cloves, minced

    Place wings on a greased baking sheets. Bake at 375F* for 40-50 minutes or until juices run clear; drain.
Meanwhile, combine remaining ingredients in a saucepan; bring to a boil, stirring occasionally. Boil for 2 minutes or until thickened.
     Transfer wings to large roasting pans. Top with sauce. Bake, uncovered, for 60-70 minutes, stirring occasionally or until heated through.

about 240 appetizers.

September 27, 2011

Crab Salad Jumbo Shells

30 uncooked jumbo past shells
1 cup finely chopped fresh broccoli florets
1 garlic clove, minced
2 pkg.(8 oz) imitation crab meat, chopped
1 cup. (8oz)sour cream
1/2 cup. mayonnaise
1/4 cup. finely shredded carrot
1/4 cup. diced seeded peeled cucumber
1 tbsp. chopped green onion
1 tsp. dill weed

   Cook pasta according to package directions; rinse in cold water and drain well.
Meanwhile, in a microwave-safe bowl, combine the broccoli and garlic. Cover and microwave on high for 1 minute or until crisp-tender.
   Transfer to a large bowl; stir in the remaining ingredients. Stuff into pasta shells. Cover and refrigerate overnight.
30 stuffed shells.

September 18, 2011

Thirsty Bird

Spice Rub Mix:
1/4 cup. paprika
2 tbsp. light brown sugar
2 tbsp. cayenne pepper
2 tbsp. ground cinnamon
2 tbsp. dry mustard
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. salt

1 whole chicken 4 to 5 lbs
1 12 oz can beer
1 tbsp. fresh lime juice
Mesquite chips
Drip pan

       Mix all ingredients for Spice Rub Mix in a small bowl. Set aside.
Throughly clean and rinse chicken. Pat dry. Coat inside and outside of chicken with several tablespoons Spice Rub Mix. Refrigerate at least 1 hour or overnight.

     Preheat grill for indirect cooking over medium heat using mesquite chips.
Pour out 1/3 of beer from can. Add lime juice to can and place on drip pan in center of grill. Carefully position chicken upright over beer can, adjusting legs to balance. Sprinkle with more Spice Rub Mix .

    Cook on covered grill 1 hour, or until juices run clear when pierced with fork. ( keep lid closed as much as possible) Using tongs and oven mitts, carefully remove the chicken and can from the grill.

      Let chicken rest upright for 10 minutes before lifting from can. Discard beer. Carve chicken or cut into serving pieces. Makes 4 servings.

*Soak a handful of wood chips ( like hickory or mesquite) in water for an hour. Remove the chips and mound up on a sheet of heavy duty foil. Fold the foil and crimp the edges. Pokes 3 or 4 holes in the top only. When grill is up to heat,  place the packet directly on the coals and you're ready to roll.

**Drip Pan Catch the fat that runs off whole chicken and ribs. Pick up a disposable drip pan. Place under food and next to charcoal.

September 10, 2011

Home Style Meat Loaf

5 eggs
4 cups. milk
4 cups. dry bread crumbs
2-1/2 cups. shredded carrots
1-1/4 cups. chopped onions
5 tsp. salt
4 tsp. pepper
10 lbs. ground chuck
5 lbs. ground pork

 In 5 large bowls, combine the first seven ingredients. Crumble meat over top; mix well.
Shape into 5 loaves; place each in an ungreased 13in x 8in x 2 in. baking dish. Bake uncovered, at 350F* for 75-85 minutes or until meat is no longer pink and meat thermometer reads 160F*. Drain; let stand for 10 minutes before cutting.

5 meat loaves ( 12 servings each )

September 8, 2011

Mexican Corn Bread

4 cups. Martha White self rising buttermilk corn bread mix
3 cups. buttermilk
2 eggs
1 can. 12 oz. whole corn
2 cans. 4 oz. ea. chopped green chilies
2 cups. shredded taco cheese
2 cups. shredded mexican cheese

Mix all together, spray a 9 x 13 baking dish.

put into baking dish, Bake at 425F for 45-55 mins, or until golden brown, and center comes out clean with a tooth pick.

created by: Craig Michael

Rocky Road Brownies

2 sticks (1 cup) unsalted butter, cut into pieces
1 1/2 bags (18 ounces) semisweet chocolate chips
1 cup granulated sugar
1 cup packed light-brown sugar
1 tsp salt
4 large eggs
1 1/4 cup all-purpose flour*
1 1/2 cup mini marshmallows
2 cup chopped walnuts**
1 bag. reeses pieces
1 cup. peanut butter

- Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan or a Baker’s Edge pan.

- In a heatproof bowl, combine butter and 2 cups chocolate chips. Melt in the microwave on high power for 3 to 5 five minutes, stirring occasionally. - Into the chocolate/butter mixture, stir in sugars and salt. Once combined, stir in the eggs and then the flour, stirring just until combined. Mix in 1 cup of the walnuts, add bag of Reese's.and swirl in peanut butter.

- Spread batter evenly in prepared pan. - Bake until a toothpick inserted in center comes out with a few crumbs attached, 30 to 35 minutes.

- Remove from oven. Sprinkle with chopped nuts, remaining chocolate chips and marshmallows. Bake until the marshmallows are puffed and beginning to brown and the chocolate turns shiny, roughly 5 to 7 minutes. (If you like your marshmallows extra toasty, turn on the boiler of your oven and use that for the last few minutes. Be sure to turn the pan every minute or so to ensure even browning.)

- Remove from oven and cool completely in pan. Remove with an offset spatula. Cut into 32 squares.

* Feel free to try out whole wheat pastry flour if you are so inclined, though I can’t promise that it will make any difference to the level of sinfulness of this indulgent dessert. ** Rocky road just isn’t rocky road without walnuts to me, but if you aren’t quite as loyal to your nut choice, give it a try with peanuts, cashews or pecans.


September 4, 2011

Road House Ribs

3 to 5 lbs. baby back ribs
2 tsp. salt
1 tsp. black pepper
1 cup. hoisin sauce
1 cup. grape jelly
2 tbsp. Worcestershire sauce
2 tbsp. dry mustard
1 tbsp. light brown sugar
1 tsp. garlic powder
1 tsp. Tabasco sauce
juice of 1 lime

    Sprinkle ribs with salt and pepper; set aside. Preheat grill for indirect cooking over medium heat.
Place ribs on grill over drip pan. Cover and cook until tender, about 1 hour.
   Meanwhile, combine remaining ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 5 minutes. When ribs are tender, move them to direct heat and continue to grill, uncovered.
   Baste with sauce and turn until crisp on both sides. about 5 minutes. Cut ribs into sections. Serve with remaining sauce.
 Makes 4 servings.

*indirect heat- Cook food slowly at a lower temperature. Works for  bigger foods like ribs, briskets and whole birds. Be sure to place a drip pan under food.