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thyme
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Buffalo Chicken Wings

Yield: 1 servings

Ingredients:

1/2 c mayonaise or miracle whip
whole Lemon
1/4 c Sour Cream
8 oz Tomato Sauce
1/4 c Tabasco Sauce
4 sticks Celery
1/2 Tsp Salt
1 Small Onion
3 LB Chicken Wings
2 Cloves Garlic Oil For Frying
1 TBSP Oil

Description:

1• Combine mayo and sour cream in a large bowl.
2• Cut the celery into sticks.
3• Chop onion and mince garlic.
4• Cook onion in oil over medium heat until soft, about 2 minutes.
5• Add the garlic and cook for one more minute.
6• Squeeze in the juice from the lemon. Stir in tomato sauce, Tabasco and salt. Cook for 5 minutes.
7• Remove wing tips and cut wings in half at the joint.
8• Heat oil for deep frying to 375F.
9• Cook wings in hot oil until brown, about 8 minutes.
10• Toss wings in tomato mixture.

Ready to serve chicken wings

Chocolate Chip Cookies

Ingredients:

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup white sugar
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
3 eggs
1 - 12 ounce package (or 2 cups) semi-sweet chocolate chips

1• Preheat oven to 375°.

2• In a small bowl, combine the flour, baking soda and salt. Set aside for a minute.

3• In a large bowl, combine butter, white sugar, brown sugar, and vanilla. Beat until the mixture is creamy. Beat in the eggs. Gradually add in the flour mixture. Stir in the chocolate chips.

4• Drop the cookie mixture by the tablespoonful on an ungreased cookie sheets. Bake for 9-11 minutes, until golden brown.

This recipe makes about 5 dozen 2 1/4" cookies.

Chicken and Dumplings

Chicken and Broth

3 quarts water
1 large chicken cut up
1 1/3 teaspoons salt
1 large onion sliced
3 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
5-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
2 tablespoon lemon juice

Dumplings

2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 1/4 cup milk

1• Bring the water to a boil in a large pot and add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.

2• When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating fat. You only want the stock and the chicken, so toss everything else out.

3• Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

4• For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

5• Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

6• While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

7• When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables.

yield: 4 servings

Pretzels (french version)

1 ½ tasse d'eau chaude / 1 ½ cups of hot water
1 1/8 c. à thé de levure sèche active (1-1/2 sachet) / 1 1/8 teaspoon of active dry yeast (1-1/2 envelopes)
2 c. à table de sucre brun / 2 teaspoons of brown sugar
1 1/8 c. à thé de sel / 1 1/8 teaspoons of salt
1 tasse de farine à pain / 1 cup of bread flour
3 tasses de farine régulière / 3 cups of regular flour
2 tasses d'eau tiède / 2 cups of warm water
2 c. à table bicarbonate de soude (soda) / 2 tablespoons of bicorbonate of soda
Gros sel au goût / Salt to taste
2 à 4 c. à table de beurre (fondu) / 2 to 4 tablespoons of melted butter

1• Saupoudrer la levure sur la première quantité d'eau dans un bol à mélanger.
Brasser pour la faire dissoudre. Ajouter le sucre et le sel; brasser pour
dissoudre.
2• Ajouter la farine et pétrir la pâte jusqu'à ce qu'elle soit douce et élastique.
Laisser lever pour environ 30 minutes.
3• Pendant que la pâte lève, préparer un bain de soda:
Mélanger 2 tasses d'eau tiède avec 2 c. à table de soda à pâte.
Bien brasser.
4• Après que la pâte soit levée, donner un coup de poing dans la pâte et former
des rouleaux d'environ ½ pouce d'épaisseur ou moins et former les pretzels.
5• Tremper les pretzels dans le bain de soda et placer sur une plaque à biscuits
graissée.
6• Mettre les Pretzels à lever encore une fois.
7• Cuire au four à 450° F pour à peu près 10 minutes ou jusqu'à belle coloration
dorée.
8• Passer un pinceau avec du beurre mou sur chaque pretzel.
Garnitures :
Après avoir mis le beurre mou, parsemer de gros sel.
Ou pour une fameux sucre à la cannelle, mélanger un bâton de
beurre mou dans un bol à mélanger (assez grand pour mettre un bretzel en
entier) et dans un autre bol, faire un mélange de sucre et de cannelle.
Tremper les bretzels dans le beurre pour les couvrir généreusement des 2
côtés.
Tremper ensuite dans la préparation du sucre à la cannelle.

Truc :
Pour faire lever la pâte, allumer la lumière du four 2 heures avant de faire la
recette.
Mettre la pâte à lever dans le four, lumière allumée et porte fermée.

Pretzels (english version)

1 ½ cups of hot water
1 1/8 teaspoon of active dry yeast (1-1/2 envelopes)
2 teaspoons of brown sugar
1 1/8 teaspoons of salt
1 cup of bread flour
3 cups of regular flour
2 cups of warm water
2 tablespoons of bicorbonate of soda
Salt to taste
2 to 4 tablespoons of melted butter

1• Melt the yeast in the first part of the recipe that mentions1 ½ cups of hot water .
Mix well to melt well. Add the salt and sugar and mix so that it melts well.
2• Add the flour and mix well until it becomes soft and elastic.
Let it rise for at least 30 minutes
3• While the dough rises prepare a bowl with soda:
Add 2 cups of warm water and 3 tablespoons of baking soda
Mix well.
4• After the dough rises roll the dough and start forming the pretzels at about 1/2 an inch thickness.
5• Dip the pretzels in the bowl of soda and place them on a well greased biscuit pan.
6• Let the pretzels rise one more time.
7• Cook in the oven at 450° F for about 10 minutes or until golden brown.
8• Pass a brush with melted butter on the pretzels.

Dressing :
After brushing on the melted butter add the salt.
Or for a cannelle and butter blen mix butter in a bowl and add sugar and cannelle powder.
Dip the pretzels in the butter and cover the blend on both sides with the sugar and cannelle powder/

Trick:
To make the dough levetate properly put it in the oven with the oven light on and leave in for two hours.
The warmth of the light will help it levetate better.

Ribs Pork Baked - Côtes levées porc - french version

1 tasse de purée de pomme non sucrée
1/2 tasse de Ketchup Heinz
1-1/2 tasse de cassonade
2 c à thé de jus de citron
1 c à thé de sel
1 c à thé de poivre
1 c à thé de paprika
1 c à thé de poudre d'ail
1 c à thé de cannelle

Faire bouillir les côtes 1/2 heure.
Mélanger les ingrédients ci- haut et amener à ébullition.
Recouvrir les côtes de la sauce. Mettre au four à 300ºF, 45 minutes de chaque
côté.
Badigeonnez à quelques reprises.

Ribs Pork Baked - english version

1 cup puree apple sauce
1/2 cup Heinz Ketchup
1-1/2 cup of brown sugar
2 teaspoons lemon juice
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of paprika
1 teaspoon garlic powder
1 teaspoon of cannelle

Boil ribs for 1/2 hour
Combine above ingredients and bring to a boil.
Brush the ribs with the sauce mix. Bake in 300 º F, 45 minutes each
side.
Brush a few times.

Southern Fried Chicken

1 large whole chicken, cut up
2 cups milk
1/2 cup oil
2 cup flour
2 tsp. baking powder
1 tsp. pepper
1 tsp. chili powder
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
salt to taste

Directions

1• Place chicken in a bowl, cover it with milk and refrigerate for one hour.

2• In a large bowl, mix together flour, baking powder, salt, pepper, chili powder, paprika, garlic powder and onion powder. Be sure to mix it well .

3• Preheat oil on medium high heat.

4• Take chicken out of the milk, cover it in the flour mixture. Shake off excess flour, dip it in the milk again, then flour it again.

5• Place the chicken in the pan and brown all sides.

6• Reduce heat to simmer, cover and cook for 9 - 16 minutes depending on the size of the chicken. Sometimes it might even take longer.

7• Turn the chicken, cover and cook again for 10 -16 minutes or until done.

yields: 4 servings

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Clam Chowder Soup

Ingredients:

• 2 1/2 pounds small hard-shell clams (quahog clams )
• 1 large onion, small dice, peel and scraps kept on the side
• 1 large celery stalk, small dice, peel and scraps kept on the side
• 1 large carrot, small dice, peel and scraps kept on the side
• 1 1/2 cups water
• 4 ounces bacon, small dice (about 1/2 cup)
• 1 large garlic clove, minced
• 1/4 cup all-purpose flour
• 1/2 cup white wine
• 3 medium potatoes, medium dice, reserved in cold water
• 1 cup bottled clam juice
• 1 tablespoon minced fresh leaves
• 1 medium bay leaf
• 1/2 cup heavy cream
• 2 tablespoons fresh italian parsley, minced

Description:

1. Rinse clams under cold running water, discarding any that are open or have broken shells. Combine peels and scraps of onion, celery, and carrot with clams in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid. Add 1/2 cup of the water, cover the pot, and cook over high heat until most of the clams have opened, about 10 minutes.
2. Drain clams in a cheesecloth-lined mesh strainer set over a large bowl, reserving liquid. When clams are cool enough to handle, remove the meat from the shells and reserve, discarding any clams that did not fully open. Discard clam shells and vegetable peels, and coarsely chop clam meat (you should have about 1 cup). Measure reserved clam cooking liquid; you should have about 2 cups. If you have less, add enough water to equal 2 cups. Set aside.
3. Rinse out the Dutch oven or large pot, dry, and return to the stove over medium heat. Add bacon, and cook until fat is rendered and bacon is beginning to crisp, about 6 minutes. Add diced onion, celery, and carrot, and season well with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until onions are tender and translucent, about 7 minutes. Add garlic and cook until just soft, about 2 minutes more.
4. Add flour and cook, stirring constantly, until flour is no longer raw tasting, about 2 minutes.
5. Stir in wine and cook until mixture begins to thicken, about 1 minute. Drain reserved potatoes and add to mixture. Add reserved clam cooking liquid, bottled clam juice, thyme, bay leaf, chopped clam meat, and remaining 1 cup water and bring to a boil. Reduce heat to medium low and simmer until potatoes are tender, about 25 minutes.
6. Stir in cream and parsley, adding additional salt and pepper if needed, and serve.

yields: 4 servings

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Southern BBQ Ribs

5 pounds pork baby back ribs
1 pouch lipton dry onion soup mix
3/4 cup ketchup
1/2 cup water
1/3 cup molasses or cane syrup
1 tbsp brown sugar
1/3 tsp. pepper
1/3 tsp. garlic powder

Cut ribs into 2 or 3-rib portions.

In a 6-quart Dutch oven, place ribs in enough cold water to cover. Heat to boiling over high heat. Reduce heat to low. Cover and cook 35 minutes; drain.

In 1-quart saucepan, combine soup mix, ketchup, water, molasses, brown sugar, pepper and garlic powder. Heat to boiling over high heat. Reduce heat to low; cook 5 minutes, stirring occasionally.

On a preheated grill rack, arrange ribs directly above medium coals. Grill, uncovered, 30 minutes, turning often and basting with barbecue sauce.

Yield: 4 to 6 servings.

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