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Old 09-11-2006, 10:02 AM   #31
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I grilled wings and had a spicy sauce and a sweet sauce.
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Old 09-11-2006, 11:40 AM   #32
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Wings are always a favorite of ours.
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Old 09-11-2006, 01:25 PM   #33
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we did hot wings
bratz
spicy italian sausage
onions, peppers
b-b-que beans
fried potatoes
creole mustard meatballs these did not turn out well
salsa
cream cheese salsa dip I would say this might have been the winner
garlic white bean dip with pita bread
chips
hotdogs
brownies
beer, beer and more beer
some pop too
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Old 09-11-2006, 01:27 PM   #34
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rickell....did you have beer by chance?
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Old 09-11-2006, 01:59 PM   #35
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Quote:
Originally Posted by Half Baked
rickell....did you have beer by chance?
sure did but not enough to make me enjoy the clean up
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Old 09-11-2006, 02:17 PM   #36
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Ok, I'll come out of left-field for this. Normally, I refuse to watch football (go ahead, flame me, I ain't normal). However, if I were to watch a game, I'd have to get a bag of the frozen, breaded wings that we use at work, fry them in my fryer at home, and toss with the hot sauce I helped to make at work last weekend. I have a quart of this molten lava at home, and am itching to use it.

I may just have to break down, buy some raw wings at the store, and bread them myself, cook, and cover with sauce anyway, no ocassion needed.

I have a ton of appetizer recipes, but rarely make them at home.
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Old 09-11-2006, 02:57 PM   #37
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Quote:
Originally Posted by AllenMI
Ok, I'll come out of left-field for this. Normally, I refuse to watch football (go ahead, flame me, I ain't normal).
That's fine, the Detroit Lions have refused to actually PLAY FOOTBALL for years!!

I don't know what it is, but it sure ain't football! (The American, or International versions!)

John
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Old 10-28-2006, 06:49 AM   #38
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here are a couple of our favorites for football.....

buffalo chicken dip
4 boneless, skinless chicken breasts (about 2 lbs)
1 12oz. bottle Frank's Hot Sauce
2 8oz pkgs. cream cheese
1 16oz. bottle blue cheese salad dressing(or Ranch if you prefer)

Boil chicken until cooked through, shred with 2 forks.
Preheat oven to 350. In a 1.5 qt casserole, combine chicken with hot sauce.
In a large saucepan over med. heat, combine the cream cheese and dressing, stirring until smooth and hot. Pour evenly over chicken. Bake uncovered for 30 min. Let stand 10 min. before serving.



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Robust Onion Cheese Toast

1 cup mayonnaise
1 package cream cheese, softened
4 oz blue cheese, crumbled
2 Tablespoons chopped parsley
2 tablespoons minced onion
teaspoon minced garlic
teaspoon hot pepper sauce
teaspoon white pepper
1 loaf sliced cocktail rye bread

Combine mayo, cream cheese, blue cheese, parsley, onion, garlic, pepper sauce and white pepper. Cover and chill for 2 hours to let flavors blend.

Spread 2 teaspoons mixture on each slice of bread and place on an ungreased cookie sheet. Cover with plastic and chill until ready to serve.

To Serve: Preheat oven to 400 degrees. Uncover baking sheet and bake 10 15 minutes until toasts are puffy and slightly brown.

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Creamy Onion Canapes
Recipe courtesy Paula Deen


Recipe Summary
Prep Time: 10 minutes Cook Time: 40 minutes
Yield: 4 dozen
2 onions, cut into rings
2 tablespoons oil
1 package white sandwich bread
1 (8-ounce) package of cream cheese
1 teaspoon Worcestershire sauce
Seasoned salt
Black and red pepper
Paprika
Mayonnaise

Preheat the oven to 400 degrees F.
Caramelize onions by sauteing in oil until they are brown and slightly sticky, about 20 25 minutes. (season with salt, pepper and cayenne - Alex) Remove from heat and set aside.

Cut bread into 2-inch rounds, using a biscuit cutter or a glass. Toast 1 side. Season cream cheese with Worcestershire sauce, seasoned salt, black and red pepper and paprika. Spread cream cheese mixture on toasted side of the bread rounds. Top center with caramelized onions. Frost with mayonnaise and sprinkle lightly with paprika. Bake until toasted and bubbly, about 15 to 20 minutes.



Episode#: PA1B26

Copyright 2003 Television Food Network, G.P., All Rights Reserved
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Sauerkraut Balls

3 tablespoons unsalted butter
1 onion, finely chopped
1 cup finely chopped cooked ham
1 cup finely chopped corned beef
1/2 clove garlic, crushed
6 tablespoons all-purpose flour
2 cups sauerkraut, drained
and minced
1 tablespoon chopped fresh parsley
1/2 cup beef broth

1 egg
2 cups milk
2 1/2 cups all-purpose flour
4 cups fine dry bread crumbs
1 quart oil for frying



In a large skillet, melt butter over medium-low heat.
Add onion and cook until softened. Stir in ham, corned
beef and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.

Stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter or cookie sheet and chill for at least 3 hours.

Heat oil in deep-fryer or electric frying pan to 375 degrees. In a bowl, whisk together the egg, milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs.

Fry balls in batches for 2 to 3 minutes or until golden
brown. Transfer to paper towels to drain. Serve warm.
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