Recipes for Sharing
 

figured this could be a very helpful thread, i love making new foods. this is my current wing sauce, i base many of my sauces off the same base:

base:
4 tbsp butter
4 tbsp hot sauce
1 tbsp white vinegar

honey-garlic add ons:
2 tbsp honey
2 tbsp minced garlic (pour some of the liquid in if you love garlic)
juice of half a lemon
*any kind of pepper/spice you like, if you like 'em spicy (more lemon juice, too)

i'm rounding these measurements, make the base to taste, and add the next ingredients one at a time to taste, should be safe.

sharing is caring

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Not mine but Franks RetHot

INGREDIENTS:

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing (We use Ranch)

1/2 cup FRANK'S® REDHOT®

1/2 cup crumbled blue cheese or shredded mozzarella cheese (we use MC)

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.



We throw it in a crock pot and its ready in about 30min. Get some dipping chips of your choice and it the bomb.

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^ sounds good, my gf makes something similar and adds celery.

fritos scoops are the weapons of choice

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My current favorite recipe:

Nacho Vidal (tequila, campari and chile-lime infusion) named after a porn star who just happened to be at the bar the evening this concoction was first created.

It's a lot easier to visit [URL="http://bacomercat.com/"]Baco Mercat[/URL] in DTLA and just order one.

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Since we have a hot theme going...[B]easy Jalapeno poppers[/B]...so easy but so good.

*slice some Japs in half, take out their guts with a spoon.
*pack each half-pepper with cream cheese
*sprinkle cheddar cheese on top
*bake about 20 minutes on 350 until cheese is melted and when the bottoms start to barely blacken





Get a drink and enjoy.

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FD, I also make that Frank's Red Hot Buffalo Chicken dip all the time and it usually goes pretty fast!

I do few things differently - I usually use the shredded Mexican cheese blends instead of blue cheese or mozzarella. Also, I make mine in a crock pot to keep it warm; a friend of mine also makes it and he uses a really shallow pan, like even a cookie sheet, because it makes dipping a little easier.

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[quote=ArtMonkDrillz;959921]FD, I also make that Frank's Red Hot Buffalo Chicken dip all the time and it usually goes pretty fast!

I do few things differently - I usually use the shredded Mexican cheese blends instead of blue cheese or mozzarella. Also, I make mine in a crock pot to keep it warm; a friend of mine also makes it and he uses a really shallow pan, like even a cookie sheet, because it makes dipping a little easier.[/quote]you bake it in the crock pot?

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[quote=los panda;959923]you bake it in the crock pot?[/quote]Yup, the canned chicken is precooked, so really the whole thing just needs to get hot enough for the cheese to melt and for everything to blend together.
I usually pretty much double the recipe that FD listed, and I'll mix half the cheese in and then top it all (in the crock pot) with the rest. Set it to high for an hour or so, then keep on warm and spoon out portions.

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can't wait to eat it on sunday. my gf usually makes this or bakes some kind of sweet treat while i'm up to my eyeballs in football

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[quote=los panda;959856]^ sounds good, my gf makes something similar and adds celery.

fritos scoops are the weapons of choice[/quote]

We use celery and fritos scoops for dipping.

Artmonkdrillz: I agree the mexican cheese is great. Everytime we serve the stuff its the first thing to go. If you look I also said we use a crock pot.

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[quote=firstdown;959933]We use celery and fritos scoops for dipping.

Artmonkdrillz: I agree the mexican cheese is great. Everytime we serve the stuff its the first thing to go. If you look I also said we use a crock pot.[/quote]Totally missed that, I was too busy thinking about the dip. Ummm, buffalo chicken dip....

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Open Pit (sauce). Period.

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Mlmpetert's aMazing mojitos:

Good mojitos are surprisingly kind of hard to make. I think it all comes down to the soda.

i start off with a 18oz tumbler aka solo cup
Add mint with stems
Add half of a lime and muddle
Splash of cold soda. Not tonic, not seltzer. Just cold soda.
Frozen rum - 2oz to 7oz depending on occasion
Heaping spoon of powered sugar and mix well
Poor soda down side to minimize co2 loss leaving 1/4 inch to top
Lightly stir
add ice
Add a little bit granulated sugar on top of ice for sweet surprises later on
Suck down, because who sips a mojito?

Ive experience with a couple different rums and ive settled on Ron Rico and not just because i think the name sounds cool. Costillo rum by bacadi is also good if you like a less sweet rum. both bottom shelfs but tops in my book for mixing.

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[quote=Monkeydad;959911]Since we have a hot theme going...[B]easy Jalapeno poppers[/B]...so easy but so good.

*slice some Japs in half, take out their guts with a spoon.
*pack each half-pepper with cream cheese
*sprinkle cheddar cheese on top
*bake about 20 minutes on 350 until cheese is melted and when the bottoms start to barely blacken





Get a drink and enjoy.[/quote]
I do the same thing here....except I omit the cheese on top (But I will try that). I wrap a 1/2 slice of bacon (uncooked....naturally) around each pepper half and put a tooth pick through it to hold the bacon. Cook on the grill (nothing beats wood smoke) until very brown but NOT charred.
Totally killer. If you don't like hot stuff, the cooking seems to take most of the heat out of almost all the Peps....
Still, there is the occasional rogue. I eat about a dozen.......MMmmm!

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if anybody has a good chili recipe please post. I usually go with black beans, beef, 5 slices of bacon, and a dice tomatoe base with a spice package in a slow cooker. Usually add onion and jalapeno, sometime small can of corn.