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Recipes
ZIPPY OVEN FRIES
By KennyB07
DIRECTIONS: Heat oven to 400°F
- 1 pound russet potatoes, sliced into 1/4-inch wedges
- 3 tablespoons hot melted butter or vegetable oil
- 2 tablespoons FRANK'S® REDHOT® Cayenne Pepper Sauce, room temperature
- 2 cups FRENCH'S® Original or Cheddar French Fried Onions, finely crushed
- 1/2 cup grated Parmesan cheese
- Zesty Ketchup (recipe follows)
Kenny's Favorite Crab Dip
By KennyB07
1. Cream together crab meat and cream cheese
- 8 oz imation crab meat
- 8 oz cream cheese
- 1/4 cup milk
- franks's hot sauce
Beef Nacho Casserole
By KennyB07
"A simple meal to whip up in less than an hour that even the kids are sure to love
- 1 pound ground beef
- 1 1/2 cups chunky salsa
- 1 (10 ounce) can whole kernel corn, drained
- 3/4 cup creamy salad dressing (e.g. Miracle Whip)
- 1 teaspoon chili powder
- 2 cups crushed tortilla chips
- 2 cups Colby cheese
Peanut Crusted Chicken
By KennyB07
Directions Preheat oven to 475 degrees
- 1 tablespoon olive oil, plus more for baking sheet
- 3/4 cup unsalted peanuts
- 3 slices white sandwich bread, torn into small pieces
- Coarse salt and ground pepper
- 2 large eggs
- 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
- 1 1/2 pounds asparagus, trimmed
- 1 tablespoon butter
- 2 teaspoons finely grated lemon zest
Chipotle Orange Ribs
By KennyB07
I have been experimenting with my Chipotle Orange BBQ sauce and now it’s very, very good
- 2 racks of ribs, we used baby backs
- Rub: Pete’s Firehouse Original
- Ingredients: Chipotle Orange BBQ Sauce
- 1 cup Spicy Honey BBQ sauce
- 1 cup Sweet Orange Marmalade
- 1 Tbsp. crushed fresh garlic, more or less to taste
- 1 Tbsp. Chipotle chili powder, more or less to taste
Spicy Buffalo Chicken Nachos
By KennyB07
Preheat the oven to 425 degrees F and place a rack on the second-to-top position
- 3 tablespoons canola oil
- 6 cloves garlic, minced
- 2 habanero chiles, stemmed and halved
- 1 large yellow onion, cut into 1/2-inch dice (about 2 cups)
- Kosher salt
- 8 canned roasted piquillo peppers, roughly chopped (about 1/2 cup)
- 1/2 cup white distilled vinegar
- 1 1/2 pounds boneless, skinless chicken thighs
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 3 ounces good-quality blue cheese, crumbled
- Ground black pepper
- One 9-ounce bag good-quality tortilla chips
- 8 ounces low-moisture mozzarella cheese, grated
- 3 to 4 stalks celery with leaves, thinly sliced on the bias
Cheesy Lasagna Dip
By KennyB07
Dip into Cheesy Lasagna Dip at the next party with pita chips or Italian bread
- 1/2 lb. Italian turkey sausage
- 1-1/2 cups CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce, divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup POLLY-O Natural Part Skim Ricotta Cheese
- 1 clove garlic, minced
- 1-1/2 cups KRAFT Shredded Mozzarella Cheese, divided
- 1/2 cup KRAFT Grated Parmesan Cheese, divided
- 1/4 cup chopped fresh basil, divided
Pangaea Beer-Infused Mustard
By KennyB07
1 Toast the black mustard seeds in a dry skillet over medium-high heat until they turn slightly gray and become fra...
- 3 tbsps yellow mustard seeds
- 2 tbsps black mustard seeds
- 1/4 cup white vinegar
- 1/3 cup beer (sweet but hoppy, double ipa)
- 3/4 tsp sea salt
- 1 \4 tsp green peppercorn
- 1 pinch garlic powder
- 1 pinch onion powder
- wasabi (taste)
Chow Mein
By KennyB07
In a large pot put meats and broth
- Cook in water 1 whole chicken save broth
- Cut off the bone and dice chicken
- Roast 1 pork roast ( cut up )
- 4 cups sliced onions
- 4 cups sliced celery
- 1 lb fresh muchrooms, sliced
- La Choy sauce
- cornstarch
- Gravy master
- Instant Rice for 6 servings
- chow mein noodles
- 4 Cans bean sprouts
- 2 cans water chestnuts, sliced
- 4 cups broth saved from chicken
- 2 tsp. salt
- 1/4 tsp. pepper
Ted's Hot Dog Sauce
By KennyB07
Heat the oil in a large saucepan over medium heat
- 1 1/2 teaspoons olive oil
- 1 small onion, dliced
- 1 red bell pepper, diced
- 4 cups water
- 1 tablespoon tomato paste
- 2 teaspoons corn syrup
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon crushed red pepper
- 1 tablespoon chile powder
- 1 teaspoon paprika
- 1/4 cup vinegar
- 1 10-oz jar sweet pickle relish