No time? Fear of frying? Ah ha - these wings will set you free on both counts. I love Buffalo Wings but hate the prep, flinch around hot oil, and hedge at the expense of deep fat frying (it goes through 4-6 cups of canola oil) and the fattiness factor. Here’s a solution that worked perfectly. It is also ideal if you are feeding a crowd. This is the most ridiculously easy recipe in the world. It gives you food court/sport bar wings with no effort at all. Next? Teriyaki style wings in the same vein. Stay tuned. Serve Oven Buffalo Wings with celery and carrot sticks, and a herbed sour cream dipping sauce, and Ranch Style Potato Wedges.
This is one of those secret ingredient recipes that makes all the difference. These succulent (no other word) meatballs are zesty and full of bite and always get eaten before the meal for which they are intended so plan on making two batches. These are so good that 1990 people downloaded this recipe in 11 minutes last fall. It's not up to 2500 hits.
I call that a winner.
Get a straw hat and a hammock - this is the drink to relax with even though it doesn't include rum (but feel free to add 2 ounces to the mix if you want to). A frothy, chilly mix of pineapple, coconut milk, a touch of whipping cream and lemonade conspire to bring a beach vacation to your back deck.
These are fun food but great snacking fare - and beats pizza pockets hands down. You can use beefy hotdogs or even semi-cooked Italian sausages. The dough is yeasted but not too puffy or chewy, making a great hot, fresh bread wrap.
Recently, I wound up at Pizza Hut with my sons for the famed Pizza Hut Buffet lunch. All it is, as many know, is pizza and a hot dish of pasta, salad and such. We got there at and they were already out of pasta. The waiter gave me a withering look and said, Madame, you all eat too much. The pasta is gone. Over. No more. Considering I hadn’t even arrived when there was even rumor of pasta, I thought that was a bit biting - not to mention that waiter was not likely to win Hospitality Award of the Year with that remark. I mentioned the pasta famine to the restaurant manager and harried but accomodating, he assured us that, ‘more pasta would indeed make its way to the buffet table’. My eldest son sat and sat. We all nibbled on crust of pan pizza while waiting with him. I gently suggested that the pasta might not make a reappearance and we were waiting on air. Besides which, all it was just rotini and commercial sauce, baked with mozzarella. Hardly complex stuff. Chances are, as a cookbook author and chef, I could replicate it at home. No, said he. We come here for at least that and that we shall have. If not, more complaints were due. “And furthermore, when the pasta does come out, saunter over to the buffet, said my son, act as if it is nothing – as if we are not even hungry or waiting desperately for the pasta to make an appearance.Feign nonchalance, like, ‘Pasta? Who cares…?”. We all cracked up. The remark and the gesture that went with it (a fling of the hand over one shoulder and an indifferent toss of the head) were so out of left field. We also laughed because it was much ado over nothing and it shows you how het up you can be over really unexceptional (but good) pasta you think somehow you are entitled to and gotta have. The pasta did arrive (minutes before the buffet closed) and ever since then, it is a family joke. We named this dish Pasta-Who-Cares? in honor of Pizza Hut but mostly to rib my son Jonathan. You can make this pasta dish at home again and again and be assured, you will never run out.
Your own pie shell or store-bought, a bit of spice, cheese, tomatoes and cream and voila! Pizza flavor with French sophistication. This is a brown bag gourmet treat or a fall brunch, hospitality dish. The taste says pizza; the presentation says, you genius you. Feel free to toss in some finely diced pepperoni for a pepperoni and cheese version of this fabulous appetizer or main dish.