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Old 02-01-2005, 11:27 AM   #31
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Texas Chili-Lime Peanuts

Ingredients:

1 egg white
Juice of 1 large lime
1 cup peanuts, cocktail-style
3 tablespoons sugar
1 teaspoon chili powder
1/8 teaspoon cayenne pepper
¾teaspoon salt


Directions:

Preheat oven to 300 F. In a medium bowl, whisk together egg white and lime juice until frothy. Add peanuts and toss to coat. Transfer to a strainer and let drain 10 minutes.

In a separate bowl combine sugar, chili powder, cayenne pepper and salt; mix well. Add peanuts to spice mixture and toss to coat.

Spread nuts onto a baking sheet in a single layer. Bake 15 minutes and stir; reduce heat to 275 F and bake an additional 45 minutes, stirring once more.

Remove nuts from oven and scrape them up with a spatula to prevent sticking. Cool in the pan 25 to 30 minutes. Peanuts will be crisp after cooling. Store in an airtight container. Makes 4 servings.
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Old 02-02-2005, 02:21 PM   #32
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Haven't tried this one yet, but sounds very tempting. (Also posted a recipe somewhere on the site for artichoke tarts).

Spicy Lollipop Chicken Wings with Sour Cream Dipping Sauce
Recipes from Master Chef Erik Blauberg

32 chicken wings
4 cups chicken stock
1/2 cup onions (minced)
2 tbs ginger (grated-fine)
1/2 tsp garlic (minced)
6 tbs scallions (sliced-fine)
2 tbs rice vinegar
4 tbs sesame oil
1 tbs serrano chilies (minced)
6 tbs red bell peppers (minced)
kosher salt (to taste)
tabasco sauce (to taste)
white pepper (to taste)
4 tbs parsley (chopped)
2 cups sour cream dipping sauce (see recipe below)
6 parsley or cilantro sprigs

Take the chicken wings and, with a small knife, cut one end of the wing and carefully run the knife, edge down one side of the bone pushing flesh to one end. Continue this method rotating the wing until all the flesh is on one end of the bone (so it looks like a lollipop). Reserve.

Meanwhile, in a mixing bowl add the chicken stock, onions, ginger, garlic, scallions, rice vinegar, sesame oil, serrano chilies and red bell peppers. Season to taste with salt, tobasco sauce and white pepper. Add the parsley. Stir until mixed well. Add the lollipop wings, let marinate for 4 hours.

Remove from the marinade and bake in a pre-heated 375º oven for 15 minutes or until cooked. Serve with sour cream dipping sauce (see below). Garnish with fresh cilantro or parsley sprigs. Serve immediately. Yield 4 servings

Sour Cream Dipping Sauce
2 cups sour cream or crème fraiche
2 tbs lime juice
4 tbs dill (chopped fine)
kosher salt (to taste)
white pepper fresh ground (to taste)

Add the sour cream to a mixing bowl. Stir in the lime juice, add the dill. Season to taste with salt and pepper. Serve with lollipop chicken wings. Yield 4 servings
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Old 02-05-2005, 04:00 PM   #33
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Buffalo Chicken Dip

This Recipe is AWESOME!!!! They were doing samples of diffrent foods for tomorrows super bowl and they had Buffalo Wing Dip. It was so good. Me being an employee asked to have the recipe and they said no. But i went on the internet and looked for it and i found a recipe that has everything in it. i made a preview version and it tastes just the same. Here it is. . .


4 Boneless Chicken Brest
2 (8 oz ) Packages of Cream Cheese
1/2 cup sour cream
1 Cup Ranch Dressing or Blue Cheese
3/4 Cup Hot Sauce
1 1/2 Shredded Chedder Cheese (or what ever u perfer)
celery for topping
chips

Heat Chicken and Hot Sauce in Skillet untill heated through. Stir in Ranch Dressing. (shread or cut chicken to small bites)
Mix Cream Cheese, Sour Cream. Spread on plate. Spread on Chicken Mixture. Top with cheese and celery

IF desired blue cheese chunks on top makes well or make like Rachel Ray and make a ranch/blue cheese dressing and replace with ranch.


if this sounds confusing with the way i typed it. let me know. the website i got it from would not let me copy and paste :( I real;ly hope you enjoy :)

Muy Bueno!!! lol

me
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Old 02-05-2005, 06:55 PM   #34
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MochaBean - Buffalo Chicken Dip is what I'm making, too! I got it from this forum, maybe even from you?

Here's the version I'm using, which is prob. the same as yours, but no measuring cups. And no sour cream in the one I have. I am omitting the celery on top, but will serve this with celery sticks and sturdy tortilla chips.

Lee

BUFFALO CHICKEN DIP

4 skinless boneless chicken breast halves, about 2 pounds, boiled, drained & shredded with 2 forks (crockpot is a great way to cook the chicken) Don't cut chicken into chunks..it needs to be shredded

1 - 12 ounce bottle Frank's Louisiana Hot Sauce (try not to substitute here, Frank's really is the best. Crystal would be okay but do NOT use Tabasco)

2 - 8 ounce packages cream cheese

1 - 16 ounce bottle Ranch dressing

1/2 cup chopped celery

8 ounces shredded sharp cheddar cheese or Monterey Jack

Preheat oven to 350 degrees. In a 13x9x2 inch baking pan, combine shredded cooked chicken meat with entire bottle of Frank's sauce, spreading to form an even layer.

In a saucepan over medium heat, combine cream cheese and entire bottle of Ranch dressing, stirring til hot & smooth. Pour this evenly over chicken mixture.

Sprinkle with celery. Bake uncovered for 20 minutes; then sprinkle with cheese and bake for another 15-20 minutes or til bubbly. Serve with celery sticks for dippers and/or any sturdy dipping chip like Tostito Golds. My 22 year old son says to just put out spoons, he loves this so much.
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Old 02-06-2005, 12:20 AM   #35
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Super Bowl

mmmm mmm yours sounds better than mine. lol ill have top try yours this time instead of mine. i need a change. . hehe

melissa
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Old 02-07-2005, 07:48 AM   #36
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Yesterday we cooked 24 butts (163 lbs) 12 chicken thighs, 2 briskets, 4 gallons beans, 3 gallons of slaw, and tater salad.
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Old 02-07-2005, 06:06 PM   #37
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Hey, MochaBean -

How was your Buffalo Chicken Dip? Mine was just okay.

I boiled the chicken breasts and had trouble shredding it - seemed very tough and stringy. Next time, I will slow-cook the chicken in a crockpot to easily shred it, then cut it into even smaller pieces.

The long strings were a mess to try to scoop with the round tortilla chips or the celery stalks.

It's worth another try, though, since the flavor was great. Not for a calorie-conscious crowd!

Lee
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Old 02-10-2005, 09:18 PM   #38
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hey, sorry it took so long for me to write back. Mine was ok too. I made 2 dips and the other dip i made was much more popular. lol

the chicken in mine was also the same way as yours. thats weird that it happend to both of us. . .i hope it works out for you next time

me
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Old 02-13-2005, 04:29 PM   #39
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Buckytom,

I buy it all the time. So if they sell it in Cansass I'm sure they sell it in Joisey.
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Old 02-13-2005, 05:10 PM   #40
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Tweedee,

I see that you posted your reply to BuckyTom, but whatever "it" was that you were referring to (you can get it in Cansass so it must be sold in Joisey") must have been posted on another page.

What is "it"?

This forum does not allow for replies to be posted directly under specific posts - they are posted by date.

Lee
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