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Hooter's Buffalo Chicken
Wings
vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing pieces
ON THE SIDE: bleu cheese dressing & celery
sticks
Heat oil in a deep fryer to 375. You want just
enough oil to cover the
wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper,
and garlic powder in a
small saucepan over low heat. Heat until the butter is melted and
the ingredients are well-blended.
KFC Original Fried Chicken
1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and
spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch
deep.
1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning
often.
5. Remove from fire. Drain and serve.
Olive Garden Fettucine
Alfredo
8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook -- drain
In large saucepan combine cream cheese,
Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.
Outback Steakhouse Bloomin'
Onion
4 Vidalia or Texas Sweet Onions
Batter:
1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer
Seasoned Flour:
2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper
Mix cornstarch, flour, and seasonings until
well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into
onion
12 to 16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in
seasoned
flour and remove excess by shaking. Separate petals and dip in
batter
to coat thoroughly. Gently place in fryer basket and deep-fry at
375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2
minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with
circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.
Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 C. Chili sauce
1/2 tsp. Cayenne pepper
Soup Nazi's Seafood Bisque
2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster, 1 1/2 to 2 pounds
12 medium-size shrimps, in shell
24 mussels, well scrubbed
12 sea scallops
4 cups heavy cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
1/4 teaspoon dried rosemary
1 cup fresh spinach, well rinsed and chopped
1/2 cup grated carrot
salt and freshly ground black pepper to taste
1/2 teaspoon fresh lemon juice
1. Combine the white wine, bay leaf, onion,
garlic and celery in a large
stock pot over medium heat. Boil. Add the lobster, cover the pot
and steam for 10 minutes. Remove the lobster, set aside and cool.
2. Add the shrimps to the boiling broth, cover
the pot and steam for
5 minutes. Remove the shrimps with tongs, set aside and cool.
3. Add the mussels, cover the pot and steam
until they open,
about 5 minutes. Remove the mussels with the tongs,
extract the meat and discard the shells.
4. Add 2 cups of water to the liquid in the
pot, bring to a boil and
add the scallops. Cover the pot, and steam for 3 minutes.
Remove the scallops with the tongs.
5. Extract the lobster meat, reserving the
shells. Peel and devein the
shrimps, reserving the shells. Chop the meat into bite-size
pieces,
cover and set aside.
6. Return the lobster and shrimp shells to the
broth and add 2 more
cups of water. Bring to a boil, then reduce heat to simmer for
30 minutes. Strain the broth and return it to the pot. Discard
shells.
7. Bring the broth to a simmer over low heat.
Add the cream, milk and
herbs and simmer until mixture thickens slightly, about 5
minutes.
Add the seafood and simmer for 2 minutes. Stir in the spinach and
carrots and simmer another 2 minutes to just wilt the spinach.
Season with salt, pepper, and lemon juice. Serve hot.
Yield: 6 Servings
