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

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.

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

fritos scoops are the weapons of choice

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 Baco Mercat (http://bacomercat.com/) in DTLA and just order one.

Since we have a hot theme going...easy Jalapeno poppers...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.

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.

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.you bake it in the crock pot?

you bake it in the crock pot?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.

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

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

fritos scoops are the weapons of choice

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.