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Wisconsin Wings

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Wisconsin Wings

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 18 RITZ Crackers, finely crushed (about 3/4 cup crumbs)
  • 2 lbs chicken wings, split and tips removed
  • 1/3 cup shredded Parmesan cheese
  • 1 tsp dried oregano leaves
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/10 tsp coarse ground black pepper
  • 1/3 cup Dijon mustard

Instructions

  1. Mix cracker crumbs, Parmesan cheese, oregano, garlic powder, paprika and pepper in shallow dish. Set aside.

  2. Coat chicken wing pieces with mustard then roll in crumb mixture to coat. Place on greased baking sheet.

  3. Bake at 350° for 35 to 40 minutes or until golden brown, turning pieces over halfway through baking time.

Blackened Steak With Fresh Mango Salsa

Posted on by dlr

 

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Blackened Steak With Fresh Mango Salsa

Ingredients

  • 4 4-6 oz boneless beef top loin steaks
  • 1-1/2 cups mango, peeled, pitted and cut in 1/2-inch chunks
  • 1/2 cup chopped red onion
  • 1/2 cup chopped plum tomatoes
  • 1 clove garlic, minced
  • 1 tbsp chopped cilantro
  • 1 tbsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground red pepper
  • 1 tsp ground black pepper
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp dried oregano leaves

Instructions

  1. Mix mango, onion, tomato, garlic and cilantro in medium bowl. Stir in steak sauce. Cover and refrigerate at least 1 hour to blend flavors.

  2. Combine paprika, onion powder, garlic powder, peppers, thyme and oregano in small bowl. Coat both sides of steaks with seasoning mixture.

  3. Brown 2 steaks in large skillet over high heat until undersides look blackened, about 2 to 3 minutes. Turn steaks and cook 2 to 3 minutes more or until desired doneness. Repeat with remaining steaks.

  4. Serve immediately with mango salsa.

Beef Burgundy

Posted on by dlr

 

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Beef Burgundy

Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours

Ingredients

  • 2-1/2 lbs boneless beef round steak
  • 4 cloves garlic, minced
  • 1/2 cup chopped onion
  • 2 cups Burgundy or other dry red wine
  • 1 10-3/4 oz can condensed cream of mushroom soup, undiluted
  • 1-1/2 cups dried tart cherries
  • 2 4-1/2 oz button mushrooms, drained
  • 1 cup pearl onions (fresh, frozen or canned)
  • 3 tbsp all-purpose flour
  • 1/2 cup water
  • 12 oz package medium egg noodles, cooked and well drained

Instructions

  1. Trim fat from steak. Cut steak into 1" cubes. 

  2. Coat a large, oven-proof Dutch oven or stockpot with non-stick cooking spray. Place over medium heat until hot. 

  3. Add steak. Cook, stirring occasionally, 8 to 10 minutes, or until meat is browned. Drain well. Set aside.

  4. Recoat pan with cooking spray. Place over medium heat. 

  5. Add minced garlic and chopped onion. Sauté for 1 minute. Add wine and mushroom soup and mix well. Bring mixture to a boil. 

  6. Return steak to pan. Stir in cherries, mushrooms and pearl onions.

  7. Combine flour and water in a small bowl, blending until smooth with a wire whisk. Gradually stir flour mixture into steak mixture. Mix well. 

  8. Bake, covered, in a preheated 350° oven 1-1/2 hours, or until steak is tender and mixture is thickened. Serve over cooked noodles.

Jalapeño Stuffed Flank Steak

Posted on by dlr
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Jalapeño Stuffed Flank Steak

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 lb flank steak, pounded flat
  • 1 sm yellow onion
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup fresh Jalapeños
  • 2 tbsp garlic, crushed
  • 1 tsp dried oregano
  • 1 cup Parmesan cheese
  • 1/3 cup Italian bread crumbs
  • 3 tbsp olive oil
  • 1/2 cup white wine
  • 1 tsp hot sauce

Instructions

  1. Pre-heat oven to 450°. Lightly oil a baking sheet with olive oil, and set aside.

  2. Lay the steak or steaks flat and pound the meat until it is about 1/4" to 3/8" thick and of consistent width throughout. The pounding accelerates your cooking time and makes for a tender steak, so don't skimp on this step.

  3. In a medium mixing bowl, blend together the diced onion, chopped tomatoes and Jalapeños, minced garlic, oregano, grated Parmesan cheese and bread crumbs. Spread the stuffing mixture in an even layer over the steak.

  4. Roll the steak up, jelly-roll style, and tie the roll every 2- to 3-inches with butcher's twine.

  5. Warm the olive oil in a heavy skillet over medium-high heat and sear the outside layer of the rolled and stuffed flank steak evenly on all sides. Expect to cook a few minutes and turn regularly to evenly brown the rolled meat.

  6. Place the seared meat roll on the prepared baking sheet and slice 2- to 3-inch wide medallions from the roll, trying to make sure your butcher's twine ends up centered around the medallion. Place the medallions on the baking sheet and bake for about 25 minutes, turning once if desired.

  7. Meanwhile, scrape any residue from the skillet used to sear the steak and deglaze with the white wine. Add hot sauce and reduce the heat. As an option, you can add a bit of cornstarch with a few teaspoons of water if you prefer a thicker sauce. Otherwise, stir the sauce until smooth and strain before serving over the warm steak medallions.

Buffalo Wings

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Buffalo Wings

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 cup flour
  • 1 tsp salt
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp paprika
  • 20 chicken wings and/or drumlets
  • 1/2 cup butter
  • 1/4 tsp black pepper
  • 1/2 cup hot sauce
  • 1/4 tsp garlic powder
  • Oil for deep frying

Instructions

  1. Combine the flour, salt, Cayenne pepper and paprika in a flat bowl. Thoroughly coat the chicken pieces on all sides, then place in a container to refrigerate for at least one hour.

  2. Melt the butter with the black pepper, hot sauce, and garlic powder in a small saucepan over moderate heat. Reduce heat to keep warm while you fry the chicken wings.

  3. Deep-fry the chicken wings and drumlets, 10 pieces at a time, in 375° oil for about 13 minutes. Drain on paper towels for 20 seconds and immediately place fried chicken pieces in a plastic bowl with a tight-fitting cover.

  4. Pour half the hot sauce mixture over the first 10 pieces of chicken. Cover tightly and toss to coat. Repeat the process with the remaining ingredients.

  5. Serve warm with ranch or blue cheese dressing as a dip - and with plenty of napkins.

  6. Wings can be prepared in advance and frozen, then reheated in a 400° oven for 10 minutes.

Beef-Lo-Mein

Posted on by dlr
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Beef-Lo-Mein

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 12 oz package egg noodles
  • 1/2 lb flank steak
  • 1 tbsp cornstarch
  • 1 tbsp Soy sauce
  • 1 tsp Sake
  • 1 clove garlic, crushed

Sauce

  • 1 tbsp cornstarch
  • 1 cup chicken stock
  • 1 tbsp Soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil
  • 1 scallion or green onion

Instructions

  1. Boil the egg noodles in a pot of lightly salted water for about 3 minutes. Rinse with cold water and drain. Set aside.

  2. Fill the same pot with fresh water. Reserve.

  3. Slice the steak into 1/8" strips across the grain of the meat. Marinate the sliced steak in a small bowl with the cornstarch, soy sauce, sake and crushed garlic for 15 minutes.

  4. Meanwhile, prepare the sauce mixture by blending together the cornstarch, chicken stock, soy sauce, oyster sauce, and sesame oil. Set aside.

  5. Heat the pot of water so you can finish heating the noodles as soon as you thicken the sauce.

  6. Warm the two tablespoons of vegetable oil in a wok over moderate heat. Add the beef and stir fry until nearly done, about 3 to 5 minutes.

  7. Add the sauce mixture to the wok and stir until thickened.

  8. Add green onions, blend thoroughly, and reduce the temperature setting to just keep the Lo Mein warm.

  9. Drop the noodles into hot water. Stir for a minute to heat the noodles through. Drain well.

  10. To serve, pour the meat and sauce over noodles.

Chicken Romano

Posted on by dlr
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Chicken Romano

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 2 boneless, skinless chicken breasts
  • Lemon pepper seasoning
  • All-purpose flour
  • Butter for sautéing
  • 2 lg eggs
  • Romano cheese

Instructions

  1. Wrap the chicken in plastic and pound to an even thickness. Slice each breast into 4 or 5 sections.

  2. Season the chicken with lemon pepper to taste. Placing a piece of chicken in freshly floured plastic wrap, cover it with more flour. Seal the wrap and pound again with a meat mallet. Continue this procedure until all the chicken has been seasoned, floured, and pounded flat.

  3. Warm some butter in a skillet over a low- to moderate- heat setting.

  4. Dredge the chicken through the beaten eggs and sauté in the warm butter. Sprinkle on the grated Romano cheese and cook slowly, turning the chicken once and adding a bit more Romano cheese. Sauté until the egg coating is golden brown and the chicken is cooked through.

  5. Place the cooked chicken in a covered casserole dish or under a tent of foil to keep the meal warm while you cook the remaining chicken pieces.

Sausage Quiche

Posted on by dlr
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Sausage Quiche

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 8 oz breakfast sausage links
  • 1 9" unbaked pie pastry shell
  • 4 oz Cheddar cheese, shredded
  • 4 eggs
  • 1 pt heavy cream
  • 0.1 tsp ground nutmeg

Instructions

  1. In a skillet, brown sausages until done. Drain and cut into small pieces. Place in the bottom of pie shell. Sprinkle with cheese.

  2. In a mixing bowl, beat eggs then add cream and nutmeg. Pour over cheese.

  3. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean.

Kung Pao Chicken

Posted on by dlr
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Kung Pao Chicken

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 2 whole chicken breasts, boned, skinned, cut into 1/2" cubes
  • 1/2 tsp salt
  • 1 egg white
  • 1 tsp cornstarch
  • 2 cups oil for deep-frying
  • 1/2 cup skinless roasted peanuts
  • 10 whole dried red chili peppers
  • 2 scallions, cut into 1/2" lengths
  • 2 cloves garlic, minced

Sauce

  • 1 tsp chili paste with garlic
  • 2 tbsp dark soy sauce
  • 1 tbsp Sherry
  • 1 tsp red wine vinegar
  • 1 tsp vinegar
  • 1 tsp sugar
  • 1/4 cup chicken stock
  • 1 tsp cornstarch
  • 1 tsp sesame seed oil

Instructions

  1. Combine chicken, salt, egg white and cornstarch. Mix well by hand. Set aside.

  2. In a small bowl, blend sauce ingredients. Set aside.

  3. Heat oil to 350° in wok. Deep-fry chicken until it separates and is almost cooked. Remove by draining through strainer.

  4. Reheat same oil. Deep-fry peanuts in strainer over moderate heat until they are golden brown. Remove by draining through strainer.

  5. Reheat 2 tablespoons of oil in wok to smoking hot. Stir-fry red chili peppers until they are dark red.

  6. Lower heat. Add scallions and garlic. Stir-fry 30 seconds.

  7. Pour in chicken. Stir-fry on high heat 1 minute.

  8. Add sauce. Stir-fry until thoroughly heated and glazed. Add peanuts.

Fried Swiss Cheese

Posted on by dlr

 

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Fried Swiss Cheese

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2-3/4 cups grated Swiss cheese
  • 1/2 cup all purpose flour
  • 2 eggs well beaten
  • 1 egg yolk
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg

Instructions

  1. Combine cheese, with all other ingredients. 

  2. Work into a stiff paste. If needed add more flour a tablespoon at a time.

  3. Shape into melon sized balls.

  4. Fry for about 6 minutes in deep fat.