Homemade Hooter Buffalo Wings Recipe

By princethecockerspaniel
There are yummy!

Ruby Tuesday's Buffalo Chicken Wontons

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    12 wonton wrappers, cut into quarters
    2 tablespoons vegetable oil, to brush on wontons
    6 cups water, to boil chicken
    1 lb. boneless skinless chicken breasts
    6 tablespoons louisiana hot sauce
    2 teaspoons liquid margarine
    1/8 teaspoon cayenne pepper
    1/8 teaspoon garlic powder
    salt
    blue cheese dressing
    celery (to garnish)

  Preheat the oven to 325F. Place the wonton wrappers on a work
 surface and brush lightly with the oil. Mold the wontons, oiled-side
 up, into the bottoms of miniature (1-inch) muffin tins.

  Bake until light brown, about 5 minutes. Remove from oven, let cool
 slightly and remove from the muffin tins. Cool on a wire rack. Place
 on a baking sheet and cover tightly with plastic wrap until ready to
 assemble.

  Cook the chicken at a simmer until cooked through, about 12 minutes.
 Cool the chicken slightly, then finely chop and shred with a fork.
 Season with a little salt.

  In a medium bowl mix together the Hot Sauce, liquid margarine,
 garlic powder, and cayenne pepper. Add the chicken and mix well.
 Refrigerate until slightly chilled.

  To assemble: Place 1 heaping teaspoon of the chicken mixture in
 each wonton cup and garnish with bleu cheese dressing and crunchy
 celery sticks for dipping. Serve at room temperature.

Olive Garden-Style Stuffed Mushrooms



12 fresh mushrooms

1 (6 oz.) can clams (drained and finely minced)

1/4 cup of clam juice for stuffing

1 green onion, chopped finely

1/8 teaspoon garlic salt

1/2 teaspoon minced garlic

1 tablespoon melted butter, cooled

1 teaspoon oregano leaves

1/2 cup Italian style bread crumbs

1 egg, beaten

2 tablespoons finely grated Parmesan cheese

1 tablespoon finely grated Romano cheese

2 tablespoons finely grated Mozzarella cheese

1/4 cup finely grated Mozzarella cheese, for garnish

1/4 cup melted butter, for topping

freshly chopped parsley, for garnish



Wash and remove stems from mushrooms, pat dry. Save

stems for another recipe. In mixing bowl place clams,

onion, garlic salt, minced garlic, butter and oregano.

Mix through and blend well. Add Italian bread crumbs,

egg, clam juice and blend. Stir cheeses in clam

stuffing and mix well. Place clam mixture inside

mushroom cavity and slightly mound clam mixture.



You should be able to stuff between 8 - 12 mushrooms

depending on the size of mushrooms.



Place mushrooms in slightly oiled baking dish. Pour

butter over mushrooms. Cover and place in a preheated

oven at 350 decrease for about 35 - 40 minutes.



Remove cover and sprinkle freshly grated mozzarella

cheese on top and pop back in oven just so the cheese

melts slightly, garnish with freshly diced parsley.



serves/makes 8

Red Lobster's Coconut Shrimp



2 cups plain bread crumbs

1 1/2 cup corn starch - divided

2 cups sweetened coconut flakes

1 1/2 cup pina colada drink mix, divided

2 tablespoons powdered sugar

1/3 cup Captain Morgan Spiced Rum

1 Lb. large uncooked shrimp-peeled, deveined,

butterflied

vegetable oil for deep frying

1/3 cup sour cream

1/3 cup canned crushed pineapple, drained



Combine bread crumbs, 1/2 cup cornstarch, and coconut

flakes in a bowl and set aside. Combine 1 cup pina

colada drink mix, powdered sugar, and rum in another

bowl and set aside. Place 1 cup corn starch in a

separate bowl. Coat shrimp in cornstarch, then dip in

pina colada mixture, then in coconut mixture, back

into pina colada mixture, and back into coconut

mixture. Carefully drop each coated shrimp into 375

degree oil. Fry until golden brown, remove from fryer,

and drain. Combine 1/2 cup pina colada drink mix, sour

cream, and pineapple. Dip fried shrimp in sauce.

Cracker Jacks

6 quarts Unseasoned popped popcorn
2 cups Brown sugar
1/2 cup Light corn syrup
2 Sticks butter
1 tsp. Salt
1/4 tsp. Cream of tartar
1 tsp. Baking soda
peanuts

Preheat over to 200 degrees F. Divide the popcorn and
nuts between two large bowls.

Oil 2 lipped cookie sheets very well and set aside. In a deep
saucepan,combine brown sugar, corn syrup, butter, salt and cream of
tartar. Insert candy thermometer. Bring to a boil and cook the
mixture over medium heat for about 5 min, stirring occasionally,
until the thermometer registers 260 degrees F.(hard ball stage).
Remove from the heat and quickly stir in baking soda. The mixture
will foams.

Pour the syrup mixture over the popcorn mix, half into each bowl.
Work quickly to coat all the popcorn with the caramel. Spread popcorn
evenly on the cookie sheets and bake for 1 hour, stirring 3 times.
Remove from oven and spread popcorn on wax paper to cool, breaking up
the larger pieces, if necessary.

DEVIL DOG CLONE

FOR THE CAKE:
1 egg
1/2 cup shortening
1 1/4 cups granulated sugar
1 cup milk
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
FOR THE FILLING:
2 cups marshmallow creme (1 7-ounce jar)
1 cup shortening
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
2 teaspoons very hot water

Preheat oven to 400 degrees F.

In a medium bowl, blend together the egg, shortening,
And sugar with an electric mixer. Continue beating while
Adding the milk and vanilla.

In another bowl sift together remaining cake ingredients - flour,
cocoa, salt, and baking powder.

Combine the dry ingredients with the wet ingredients and beat until
smooth.

Spoon about a tablespoon of the batter in strips about 4 inches long
and 1 inch wide on a lightly greased cookie sheet. Bake for 5 to 6
minutes or until the cakes are done. Cool.

In another bowl combine the marshmallow creme, shortening, powdered
sugar and vanilla. Dissolve the 1/8 teaspoon of salt in the 2
teaspoons of very hot water in a small bowl. Add this salt solution
to the filling mixture and beat on high speed with an electric mixer
until the filling is smooth and fluffy.

When the cakes have cooled, spread about a tablespoon of filling on
the face of one cake and top it off with another cake.

Repeat with the remaining ingredients.

Note from source:
"Here's a clone recipe for a favorite east coast
Treat that could even fool Rosie O'Donnell. The snack
Food - loving talk show hostess professes her love
For these tasty Drake's goodies all the time on her
Daytime show. And who could blame her? It's hard not
To relish the smooth, fluffy filling sandwiched between
Two tender devil's food cake fingers. I'll take a Devil
Dog over a Twinkie any day of the week. For this clone
Recipe, we'll make the cakes from scratch. This will
Help us to create a flavor and texture closest to the
Original, although the color will be much lighter than
The real thing (the miracles of food coloring). But if
You're feeling especially lazy, you can certainly use a
Devil's' food cake mix in place of the scratch recipe here.
Just make the filling with the recipe below and assemble
Your cakes the same way."

Makes 20 to 24 snack cakes

Olive Garden® Stuffed Mushrooms



1/3 cup Progresso breadcrumbs (herb flavor)

1/4 cup canned minced clams, drained

1 TB shredded parmesan cheese

1 TB shredded romano cheese

1/2 tsp. minced garlic

3 TB chicken broth

12 medium white button mushrooms with stems removed

3 TB butter, melted

2 TB minced red bell pepper

2 to 3 slices mozzarella cheese

1/2 tsp. minced fresh parsley



Preheat oven to 450º F.



Combine breadcrumbs, clams, parmesan cheese, romano cheese, and garlic in a

medium bowl. Use your hands to mix everything together.



Add the chicken broth 1 tablespoon at a time and stir after each addition

with a spoon.



Keep the stuffing fluffy by not over stirring. 



Fill each of the mushroom caps with 1 to 2 teaspoons of the stuffing

(depending on the size

of the mushroom). Keep the filling pretty loose but make the top surface flat

to support the sliced

cheese.



Arrange the stuffed mushrooms in a shallow baking dish with the stuffing

facing up.



Use a brush to dab melted butter over each mushroom. Add enough so that the

butter trickles

down the sides of each mushroom and rests in the baking dish. Pour any

leftover butter into the

dish, then scoot the mushrooms next to each other.



Sprinkle the minced red bell pepper over the tops of the stuffed mushrooms.



Arrange the slices of cheese over the mushrooms. Tear the slices to cover all

of the

mushrooms leaving no stuffing uncovered.



Bake the mushrooms for 12 to 15 minutes or until the cheese is golden brown.



When the mushrooms come out of the oven immediately sprinkle them with 1/2

teaspoon of

minced parsley and serve.

Anchor Bar Buffalo Wings Sauce 6 tablespoons Louisiana Hot Sauce 1/4 cup (1/2 stick) margarine - not butter 1 tablespoon white vinegar 1/8 teaspoon celery seed 1/8 to 1/4 teaspoon cayenne pepper 1/8 teaspoon garlic salt Dash of black pepper 1/4 teaspoon Worcestershire Sauce 1 to 2 teaspoons Tabasco sauce Carrot and celery sticks Marie's Bleu Cheese Dressing The Sauce: This makes enough for about 30 "wingettes." Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally. The Wings: Fry the wings in a deep fryer set at 375 degrees F using vegetable or peanut oil. Fry 15 wings at a time for 12 to 15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating. Serve with carrot and celery sticks and Marie's Bleu Cheese Dressing and cold beer. Source: Ladies Home Journal - August 1991 - This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo.

--Olive Garden Stuffed Mushrooms--

2 large pkgs button mushrooms, washed
1 can chopped clams, drain and put through food processor
1/4 - 1/2 cup finely chopped onion
1/2 - 1 cup REAL butter
1/2 - 3/4 cup Fresh Parmesan cheese, grated
1/2 - 3/4 cup Fresh Romano cheese, grated
1 - 1 1/2 cup Shredded Mozzarella cheese
1/2 carrot, finely chopped (food processor is best)
1-2 cups Seasoned Bread Crumbs
1-2 cloves garlic, mince
1 egg
Remove stems from mushrooms and place in food processor with carrot, onion,
and clams. Once finely chopped, place in saucepan with garlic and about 1/4 -
1/2 cup butter. Sauté until tender. Mix cheeses together, leave about 3/4 cup
aside. Mix stem mixture, bread crumbs, egg and cheese together. Mixture should
pack well and not be wet or crumbly - add to mixture as you see fit. Stuff
mushrooms and place in a 13x9 baking dish. Sprinkle remaining cheese on top,
cut butter into pats over top of cheese. Bake at 350 until mushrooms are fully
cooked. Broil about 5 minutes to brown the tops. Remove from oven and serve
immediately.