Buffalo Chicken Wings, Deviled Eggs & Grands! Grilled Cheese Sandwiches
Buffalo Chicken Wings
Zesty Blue Cheese Dip (below)
2-1/2 lbs chicken wings, split and tips discarded
1/2 cup Frank's Red Hot Sauce
1/3 cup butter or margarine, melted
Celery Sticks
To Fry:
Deep fry wings at 400 Deg 12 minutes or until crisp and no longer pink; drain.
Combine Red Hot sauce and butter in large bowl. Add wings to sauce; toss to coat evenly. Serve with Zesty Blue Cheese dip and celery. Makes 24-30 pieces
To Bake Wings:
Place wings in a single layer on rack in foil-lined roasting pan. Bake at 425 deg 1 hour or until crisp and no longer pink, turning halfway through baking time.
To Broil:
Place wings in a single layer on rack in foil-lined roasting pan. Broil 6 inches from heat 15 to 20 minutes or until crisp and no longer pink, turning once.
To Grill:
Place wings on an oiled grid. Grill, over medium heat, 30-40 minutes or until crisp an no longer pink turning often.
Zesty Blue Cheese Dip
1/2 cup blue cheese salad dressing
1/4 cup sour cream
2 tsp Frank's Red Hot Sauce
Combine all ingredients in medium serving bowl; mix well. Garnish with crumbled blue cheese, if desired.
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Deviled Eggs
12 large eggs, room temperature
1 Tbs vinegar
Lettuce leaves
Filling:
3 Tbs Hot Pepper Sauce
2 Tbs mayonnaise
2 Tbs sour cream
1/2 cup minced celery
1/4 cup minced red onion
1/4 tsp garlic powder
Place eggs in a single layer in bottom of large saucepan; cover with water. Add vinegar to water. Bring to a full boil. Immediately remove from heat. Cover; let stand 15 minutes. Drain eggs and rinse with cold water. Set eggs in bowl of ice water; cool.
To peel eggs, tap against side of counter. Gently remove shells, holding eggs under running water. Slice eggs in half lengthwise; remove yolks to medium bowl. Arrange whites on lettuce lined platter.
To make filling, add Red Hot Sauce, mayonnaise and sour cream to egg yolks in bowl. Mix until well blended and creamy. Stir in celery, onion and garlic powder; mix well. Spoon about 1 Tbs filling into each egg white. Garnish with parsley, capers or caviar, if desired. Cover with plastic wrap; refrigerate 30 minutes before serving.
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Grands! Grilled Cheese Sandwiches
1 can (19oz Can) Pillsbury Grands Biscuits
2 tsp oil
8 American Cheese Singles
Separate dough into 8 biscuits. Press or roll each biscuit into a 5.5 inch circle.
Meanwhile, heat oil in large skillet over medium heat 5 minutes. Add biscuit circles; cook 3 minutes. Turn; continue cooking 3 minutes or until light golden brown. Remove from pan.
Place 2 slices of cheese on four biscuits circles; top with remaining biscuit circles.
Return to skillet; cook 2 to 3 minutes. Turn; cook 2 minutes or until cheese melts.
Makes 4 large sandwiches.
Zesty Blue Cheese Dip (below)
2-1/2 lbs chicken wings, split and tips discarded
1/2 cup Frank's Red Hot Sauce
1/3 cup butter or margarine, melted
Celery Sticks
To Fry:
Deep fry wings at 400 Deg 12 minutes or until crisp and no longer pink; drain.
Combine Red Hot sauce and butter in large bowl. Add wings to sauce; toss to coat evenly. Serve with Zesty Blue Cheese dip and celery. Makes 24-30 pieces
To Bake Wings:
Place wings in a single layer on rack in foil-lined roasting pan. Bake at 425 deg 1 hour or until crisp and no longer pink, turning halfway through baking time.
To Broil:
Place wings in a single layer on rack in foil-lined roasting pan. Broil 6 inches from heat 15 to 20 minutes or until crisp and no longer pink, turning once.
To Grill:
Place wings on an oiled grid. Grill, over medium heat, 30-40 minutes or until crisp an no longer pink turning often.
Zesty Blue Cheese Dip
1/2 cup blue cheese salad dressing
1/4 cup sour cream
2 tsp Frank's Red Hot Sauce
Combine all ingredients in medium serving bowl; mix well. Garnish with crumbled blue cheese, if desired.
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Deviled Eggs
12 large eggs, room temperature
1 Tbs vinegar
Lettuce leaves
Filling:
3 Tbs Hot Pepper Sauce
2 Tbs mayonnaise
2 Tbs sour cream
1/2 cup minced celery
1/4 cup minced red onion
1/4 tsp garlic powder
Place eggs in a single layer in bottom of large saucepan; cover with water. Add vinegar to water. Bring to a full boil. Immediately remove from heat. Cover; let stand 15 minutes. Drain eggs and rinse with cold water. Set eggs in bowl of ice water; cool.
To peel eggs, tap against side of counter. Gently remove shells, holding eggs under running water. Slice eggs in half lengthwise; remove yolks to medium bowl. Arrange whites on lettuce lined platter.
To make filling, add Red Hot Sauce, mayonnaise and sour cream to egg yolks in bowl. Mix until well blended and creamy. Stir in celery, onion and garlic powder; mix well. Spoon about 1 Tbs filling into each egg white. Garnish with parsley, capers or caviar, if desired. Cover with plastic wrap; refrigerate 30 minutes before serving.
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Grands! Grilled Cheese Sandwiches
1 can (19oz Can) Pillsbury Grands Biscuits
2 tsp oil
8 American Cheese Singles
Separate dough into 8 biscuits. Press or roll each biscuit into a 5.5 inch circle.
Meanwhile, heat oil in large skillet over medium heat 5 minutes. Add biscuit circles; cook 3 minutes. Turn; continue cooking 3 minutes or until light golden brown. Remove from pan.
Place 2 slices of cheese on four biscuits circles; top with remaining biscuit circles.
Return to skillet; cook 2 to 3 minutes. Turn; cook 2 minutes or until cheese melts.
Makes 4 large sandwiches.
