Chilli Cheese Dog

Chili Cheese Dogs


For the chili

2 cups water

1 lb. lean ground beef (I use 80/20)

2 cups onion, chopped (about 3/4 medium onion)

6 oz. tomato paste

1/2 cup ketchup

2 tbsp. Worcestershire sauce

2 tsp. apple cider vinegar

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 tsp. paprika

1 tsp. cumin

1/2 tsp. ground ginger

1/4 tsp. cayenne pepper



For the ‘dogs

hot dog buns

hot dog franks, preferably grilled (I use Ball Park all-beef franks)

shredded cheddar cheese



Directions

Heat water and ground beef in a large pot or Dutch oven over high heat. Once boiling, add onion and reduce to medium heat. Use a wooden spoon or spatula to break up the meat into small pieces.



Add tomato paste, ketchup, Worcestershire sauce, vinegar, and the spices and stir together, making sure all the meat is broken up into pieces.



Stirring occasionally, simmer over low heat until chili is very thick, about 15-20 minutes.



Serve over grilled hot dogs and garnish with shredded cheese.



Enjoy!

BBQ PULLED CHICKEN THIGH SLIDERS

6 boneless skinless chicken thighs


1 teaspoon kosher salt

1 cup chicken broth

2 cups smoky barbecue sauce (love Sweet Baby Rays) 12 to 16 mini rolls

12 to 16 mini dill pickles



In a large high-sided pot, add the chicken, salt and broth. Cover and

bring to a boil and reduce the heat and simmer until done about 20 mins.

Remove from heat and allow to cool enough to handle. With two forks

shred the chicken right in the pot by pulling the pieces apart. Add the

barbecue sauce reheat the mixture and reduce the liquid if needed, or

add some additional chicken broth if too dry. Split the rolls and mound

about 1 tablespoon of the chicken on each bottom half top with the

remaining half. Using a toothpick secure a pickle on top and serve warm.



Yield: 8 Servings

Alton Brown's Buffalo Wings

Recipe courtesy of Alton Brown for Food Network Magazine

Prep Time:

25 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

50 min

Level:

Easy

Serves:

6 servings





Ingredients

12 whole chicken wings (about 3 pounds)

3 ounces (6 tablespoons) unsalted butter

1 small clove garlic, minced

1/4 cup hot sauce

Kosher salt

Directions

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.



Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.



Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.



While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

The Neelys' Spicy Fried Wings

Recipe courtesy of Pat and Gina Neely for Food Network Magazine

Prep Time:

40 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

10 min

Level:

Easy

Serves:

6 servings





Ingredients

For the Seasoning:

1 tablespoon seasoning salt

1 tablespoon red pepper flakes

2 teaspoons cayenne pepper

2 teaspoons poultry seasoning

1 teaspoon lemon pepper

Freshly ground black pepper

3 pounds chicken wings, split at the joint, tips removed

For the Batter:

2 large eggs

2 tablespoons hot sauce

1 tablespoon red pepper flakes

1 teaspoon cayenne pepper

Freshly ground black pepper

2 cups all-purpose flour

Vegetable oil, for frying

For the Dipping Sauce:

1 cup sour cream

2 tablespoons horseradish

1/4 cup chili sauce

1/2 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

Directions

Make the seasoning: Whisk the seasoning salt, red pepper flakes, cayenne, poultry seasoning, lemon pepper and 2 teaspoons black pepper in a small bowl. Set aside 2 tablespoons seasoning in a separate bowl.



Rinse the wings under cold water and place in a shallow baking dish. Sprinkle with the seasoning, then refrigerate, covered, 1 hour.



Make the batter: Whisk the eggs, hot sauce, red pepper flakes, cayenne and 1 teaspoon black pepper in a medium bowl. Put the flour in a shallow dish or pie plate.



In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Dip the wings in the eggs, then in the flour. Place the wings, three at a time, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch. Sprinkle the wings with the reserved seasoning to make them extra hot.



Make the sauce: Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste. Serve with the wings.

Party Cheese Tray

What You Need!


1 pkg. (10 oz.) CRACKER BARREL Vermont Sharp-White Cheddar Cheese

12 pitted kalamata olives

12 pitted green olives

12 sprigs fresh rosemary (4 inch)

24 RITZ Crackers

24 WHEAT THINS Big Snack Crackers

3/4 lb. each: red and green grapes

Make It!

PLACE cheese in center of serving platter. Thread 1 each kalamata olive and green olive onto each rosemary sprig.



INSERT stem ends of sprigs into cheese, using a frilled toothpick to support each sprig.



CUT cheese into 12 slices; surround with crackers and grapes.



Kraft Kitchens TipsSize-Wise

Trying to pace your eating at a party? Preview your choices and be selective instead of taking some of everything.

Food Facts

For best flavor, let cheese stand at room temperature about 30 min. before serving.

Steakhouse Sliders and Mini Steak Fries

Recipe courtesy Rachael Ray, 2008

Prep Time:

30 min

Inactive Prep Time:

5 min

Cook Time:

15 min

Level:

Easy

Serves:

24 mini sliders



Ingredients

16 baby Yukon gold potatoes

6 tablespoons extra-virgin olive oil

2 tablespoons grill seasoning, plus 3 tablespoons

2 tablespoons finely chopped rosemary leaves

8 slices thick cut bacon

3 pounds ground sirloin

1/2 cup Worcestershire sauce

1/2 cup chopped parsley leaves

24 mini burger rolls, such as small dinner rolls, split

2 cups baby arugula

6 plum tomatoes, trim top and bottom, cut into 1/4-inch slices

1 small red onion, quartered lengthwise, sliced 1/4-inch thick

1/2 cup steak sauce (recommended: A1)

1/2 cup grainy mustard

Directions

Heat the oven to 500 degrees F.



Get the potatoes in the oven first, then bacon and meat 10 minutes later. Cut potatoes into thin wedges (6 per potato). Coat the potatoes with 1/4 cup olive oil and season with 2 tablespoons of grill seasoning and rosemary. Bake 10 minutes or until golden brown, then reduce heat to 400 degrees F when you add bacon and meat to oven.



Arrange the bacon on slotted broiler pan and bake until crisp, about 12 minutes then cut each strip into thirds, (24 pieces). Set aside.



Coat a 9 by 12-inch rimmed baking sheet (they sell disposable pans this size if you do not have one) with 1 tablespoon olive oil. Season the meat with Worcestershire sauce, 3 tablespoons grill seasoning and parsley. Spread meat into pan in 1/2-inch layer all the way to corners of pan. Coat the top of meat with 1 tablespoon olive oil and bake at 400 degrees F for 12 to 15 minutes until firm but a little pink at center. Rest meat 5 minutes then cut into 24 square mini burgers.



Place burgers on mini roll bottoms and top with arugula, tomato, bacon, red onion. Mix steak sauce with mustard and dot bun tops, set in place. Serve potatoes alongside.

Tomato Stuffed Avocados

Tomato Stuffed Avocados




4 ripe tomatoes, chopped

1 sweet onion, chopped

Juice of 1 lemon

One quarter cup red wine vinegar

1 tsp. fresh thyme, chopped

One third cup olive oil

1 Tbsp. fresh parsley, chopped

Salt and pepper to taste

4 ripe avocados

One half cup Parmesan cheese, grated



Combine tomatoes, onion, lemon juice, red wine vinegar, thyme, olive oil, parsley and salt and pepper. Let mixture marinate for several hours. Peel avocados and slice lengthwise. Remove pits and place tomato mixture where the pit was. Sprinkle with Parmesan cheese and serve

TORTILLA CREAM CHEESE ROLLUPS

INGREDIENTS:


2 pkgs (8 ounces ea) of cream cheese; softened

1 dry packet of salad dressing mix, ranch flavor

1/2 cup red bell pepper; minced

1/4 cup onions, green; sliced

1/4 cup olives; sliced

4 10-inch Tortillas



DIRECTIONS:

In a mixing bowl, beat cream cheese and dressing mix until

smooth. Add red pepper, celery, onions, and olives; mix

well. Spread about 3/4 cup of each tortilla. Roll up

tightly; wrap in plastic wrap. Refrigerate for at least 2

hours. Slice into 1/2 inch pieces.



Yield: 15 Servings

Categories: Appetizers