Thursday, December 11, 2008
2 Tbsp Worcestershire sauce
A few dashes of Tabasco, to taste
2 Tbsp brown sugar
1/2 cup flour
1 cup maple syrup
1/3 cup chili sauce
1/2 cup onion, finely chopped
2 cloves garlic, minced
1/2- 1/2 tsp crushed red pepper flakes
Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine chicken wings, Worcestershire sauce, Tabasco and brown sugar. Shake well and refrigerate for as little as an hour and as long as five hours. Shake the bag every hour or so,
Drain and discard marinade. Oven bake at 375 degrees for 15 minutes, then remove and set aside to rest, allowing juices to settle.
While the wings are baking, add the remaining ingredients except for the flour in a bowl and whisk together. This will act as your sauce.
Be aware the sauce will really turn the heat up. After the wings cool, toss them into the flour and then deep fry until crisp. Remove wings and toss them into the sauce for saucy wings or serve the wings crispy and the sauce as dip.
* 2 tbsp vegetable oil
* 2 tbsp flour
* 2 tbsp chili powder
* 1/2 tsp cumin
* 1/4 tsp cayenne pepper, or to taste
* 2 cups water
* 1 8 ounce can tomato paste
* 1 tsp garlic powder
* 1/2 tsp onion powder
* 1/2 tsp salt
Heat the oil, flour and chili powder together in a large pot. Allow to cook for a minute or two.
Add the remaining ingredients and bring to a slow simmer. Stir well to combine and dissolve tomato paste in water. Allow to cook for at least 20 minutes, stirring occasionally. Add more spices as desired.
Wednesday, December 3, 2008
- 3 Comice or Bartlett pears, peeled, halved, cored, and sliced
- 1/4 cup melted unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 teaspoons vanilla extract
- 3 large eggs
- 3/4 cup milk
- 1/4 teaspoon salt
- Confectioners' sugar
- Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core 3 Comice or Bartlett pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
- In a blender, process 1/4 cup melted unsalted butter, 1/3 cup each granulated sugar and all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, 3/4 cup milk, and 1/4 teaspoon salt until smooth.
- Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.
- 1 pkg. (18.25 oz.) chocolate cake mix
- 1 pkg. (about 3.4 oz.) chocolate instant pudding and pie filling mix
- 1 cup milk
- 1/2 cup sour cream
- 4 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped walnuts
- 2 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
- 3 tablespoons butter or margarine
- 1 1/2 cups sifted powdered sugar
- 2 to 3 tablespoons water
- 1 teaspoon vanilla extract
PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan or other tube pan.
COMBINE cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan.
BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
COOL in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.
MELT Choco Bake and butter in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.
POUR glaze over cake.