make 50 appetizers
3/4 c. chili sauce 1/2 tsp ground ginger
3/4 c. grape jelly 1/2 tsp ground cinnamon
4 tsp red wine 1/2 tsp ground nutmeg
2 tsp dry mustard 1 LB. Lit'l Smokies
1 1/2 tsp soy sauce (cocktail sausages)
Combine chili sauce, jelly, wine, mustard, soy sauce, ginger, cinnamon and nutmeg in a medium saucepan; heat and stir over medium heat until mixture is smooth.
Add Lit'l Smokies; heat 5 to 6 minutes, or until hot.
1/2 cup butter
1 cup flour
4 cups chicken broth
1 1/2 cream
1 (16oz) jar Cheez Whiz
6 oz beer
1 Tbsp Worcestershire sauce
1/2 tsp egg yolk or food coloring
1/4 cup chives or onion
In a heavy pan, melt butter and gradually add flour until completely blended. Slowly add chicken broth and cream. Mix until smooth and thick. Heat over low flame for 5 minutes, stirring occasionally. Add cheese and mix until all cheese is melted and smooth. Add beer. Mix in color and chives. Simmer about 15 minutes, stirring constantly.
Original recipe makes 4 servings
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
PREP: 10 mins COOK: 20 mins READY IN: 30 mins
3/4 cup heavy cream
5 ounces milk chocolate, chopped
5 ounces dark chocolate, chopped
3 tablespoons of your favorite cabernet sauvignon
sprinkles or cocoa powder for rolling
Directions:Add chopped chocolate to a large bowl.
Heat heavy cream in a saucepan over medium heat. The minute it starts boiling, remove from heat and pour over the chocolate. Add wine. Let sit for 3 minutes, then whisk continuously until smooth. Press a piece of plastic wrap over top of the bowl and press down so it adheres to the chocolate. Refrigerate for at least two hours (or overnight - perfect!), then using a small melon baller or spoon, scoop chocolate out and roll them into balls, placing on a sheet of wax paper. Roll the truffles in cocoa or sprinkles, then refrigerate for about 30 minutes before serving.These are best cold, but they can sit out at room temperature for a few hours too. I do keep them refrigerated when not serving.
2/3 c. all-purpose flour
1/2 tsp double-acting baking powder
1/3 c beer :)
1 (3lb) broiler-fryer chicken, cut up
In a bowl with a fork, mix first 3 ingredients. In another bowl, beat together beer, egg and 2 teaspoons salad oil; stir liquid into flour mixture. Coat half of chicken pieces with batter.
In a 12-inch skillet over medium heat, heat 1/2 inch salad oil to 370 degrees. Fry chicken pieces until browned and tender, about 20 minutes, turning once. Drain on paper towel.
1/2 pound crab meat; canned & drained
1 1/2 cups soft bread crumbs
1 egg, slightly beaten
2 Tbsp. cocktail sauce
2 Tbsp. mayonnaise
2 Tbsp. minced green onion
1 Tbsp. parsley
1/2 tsp. dry mustard
dash red pepper flakes
dash black pepper
1 cup of crushed crackers or potato chips (or seasoned bread crumbs)
Combine crab meat, soft bread crumbs, egg, cocktail sauce, mayo, green onions, parsley, mustard, red pepper flakes, black pepper in a bowl.
Cover and chill at least 1 hour. Form mixture into small balls. Roll crab balls in crushed cracker crumbs or seasoned bread crumbs. Place on baking sheet and bake 10 to 15 minutes at 425 degrees.
2 Tbsp. brown sugar
2 Tbsp. dry mustard
2 Tbsp. granulated onion
2 Tbsp. paprika
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1 Tbsp. ground black pepper
ground cayenne pepper
Mix all ingredients together and rub on a 4-5 pound chicken. Use your favorite can of beer and cook on the grill.
2 bottles red wine (Tempranillo, Merlot, Shiraz, etc.)
3/4 cup brandy
1/2 cup orange flavored liqueur
juice of one large orange, strained (approx. 1 cup)
1 large orange, sliced into rounds (reserve some for garnish, optional)
1 lemon, sliced into rounds
1 pound strawberries, sliced lengthwise (reserve some for garnish, optional)
1 large bottle of carbonated water (e.g. Perrier)
1) In a pitcher, combine all ingredients except for: any fruit reserved for garnish, carbonated water, and ice cubes.
2) Stir to combine. Cover the pitcher with plastic wrap and allow to refrigerate for at least 12 hours, and up to 2 days.
3) Stir the sangria before serving. Pour some sangria into each glass, over ice, leaving room for fruit and water. Transfer some of the fruit form the pitcher of sangria into each glass. Top glasses up with a splash of carbonated water.
3/4 lb fettuccine or penne pasta
1 lb shrimp, peeled and deveined
1 Tbsp oil
1 small onion, finely chopped
2 Tbsp butter
1 garlic clove
1/3 cup white wine
2 cups heavy whipping cream
1/3 cup parmesan cheese
Salt and Pepper to taste
Sprinkle of paprika
Parsley or basil for garnish
Cook fettuccini noodles in salted water according to package instructions and drain. Don't rinse.
Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Remove shrimp to a separate bowl.
In same pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in white wine and reduce to scraping the bottom to deglaze the pan.
Stir in Cream and simmer for 2 min. Next, sprinkle the top with parmesan and stir until creamy and smooth. Add about ¼ tsp paprika and season with salt and pepper to taste.
Turn off heat and stir back in the cooked shrimp and drained. Garnish with parsley, basil, extra parmesan or freshly cracked pepper.
24 small red potatoes (about 2-1/2 pounds)
1/4 c. butter, cubed
1/2 c. shredded Parmesan cheese, divided
1/2 c. crumbled cooked bacon, divided
2/3 c. sour cream
1 egg, lightly beaten
1/2 t. salt
1/2 t. pepper
1/8 t. paprika
1-2 glasses favorite wine
Pour a glass of wine and taste. Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain
When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level is necessary.)
In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika.
Place in an ungreased 15"x10"x1" baking pan. Bake at 375o 12-18 minutes or until heated through while sippng on wine. Yield 2 dozen.