Captain Atomics Nuclear Barbecue Chicken Wings

Jennifer Byron — Sat, 19 Jun 2010 08:29:46 +0000

212 828 7688< div>" align="left" style="margin: 0 5px 5px 0" />Ingredients 24 each Chicken Wings — Separated2 tablespoons Vegetable Oil1/4 teaspoon Garlic Powder3 tablespoons Habanero Sauce3 tablespoons Tabasco SauceGround Red Pepper to taste1 tablespoon White Vinegar1/4 cup Brown Sugar1 cup Bleu Cheese Salad DressingLeaf Lettuce for platterMethodThese chicken wings are quite easy to prepare. Adjust the amount ofTabasco sauce and Habanero sauce to your own tastes. I recommend though that you just cool them by dipping them in the bleu cheese salad dressing rather than decreasing the hot sauces.Preheat oven to 375øF.In a medium sized mixing bowl combine vegetable oil, garlic powder,Tabasco sauce, habanero sauce, vinegar and brown sugar.Separate tips from wings. Place tips and wings on cookie sheet(s).Using a pastry brush, coat the wings with the sauce mixture. Sprinkle ground red pepper over wings and tips.Bake wings for 15 to 20 minutes or until browning has occurred.Arrange wings on leaf lettuce and serve with your favorite beverage. Dip wings in bleu cheese salad dressing for some cooling affect. NOTE: These wings taste their best when cooked on the barbeque. Wings should be grilled for the same amount of time over medium high heat coals, remembering to brush the grill lightly with oil first to prevent the chicken from sticking to the grill. Chicken Hygiene Tips: Just like meat, fish or any animal-based food product, raw or undercooked chicken carry certain bacteria. These bacteria can cause illness in large numbers. Therefore, to avoid illness we need to limit bacteria’s ability to multiply, or kill them altogether. Limiting their ability to multiply requires making sure that food products are not left at room temperatures — or specifically, temperatures between 40°F and 140°F — for more than an hour.

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Betty’s Blooper (& Incomplete) Betty’s Simple and Tasty Salmon Cakes Recipe

Jennifer Byron — Sat, 27 Mar 2010 15:14:40 +0000

In this video, Betty demonstrates how to make very basic (but super tasty) salmon cakes. This is a very easy recipe, inexpensive, quick, and healthy! You can’t beat that!!! Ingredients: 15.75 oz. can pink salmon (drained) 2 eggs, well beaten 2 tablespoons dried chopped onion 1/3 inner packet of saltine crackers, finely crushed olive oil for sauteing Beat the 2 eggs well. Add the drained salmon, 2 tablespoons dried chopped onion and the 1/3 inner packet of finely crushed saltine crackers. (You can crush the crackers by placing them in a zip-lock plastic bag, closing it, and going over the bag with a rolling pin, until all crackers are well crushed.) Stir these ingredients together until they are completely mixed. Put about 1 tablespoon of olive or other cooking oil into a skillet on the stove. Bring it to medium heat, and start adding the salmon cakes. You may drop them by spoonfuls, and flatten them out (quickest), or use your hands to form them into circular patties. Keep the heat at a level where the patties are frying well. Turn the patties as they become golden on the bottom side. It will only take about 5 minutes (or less) per side. Transfer the cooked salmon cakes to a tray with paper toweling to absorb any extra oil. Then, place the salmon cakes on a serving dish. Serve while hot! This is one of those recipes you’ve just got to have in your collection!

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Favorite Recipes » simple

Captain Atomics Nuclear Barbecue Chicken Wings

Betty’s Blooper (& Incomplete) Betty’s Simple and Tasty Salmon Cakes Recipe