Oven Fried Party Drummettes Food Recipes

Oven Fried Party Drummettes Food Recipes
Coated with flavorful seasonings, baked until golden brown and served
with crunchy raw veggies and spicy dip, these drummettes are a true
crowd pleaser.

PREP TIME 15 Min COOK TIME 40 Min READY IN 55 Min
SERVINGS & SCALINGOriginal recipe yield: 6 servings
US METRIC

Ingredients
• 3 pounds chicken drummettes
• 2 teaspoons cracked black pepper
• 1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• 3/4 cup flour
• 1/2 cup butter

• Hot Pepper Ranch Dip:
• 1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix Buttermilk Recipe
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 teaspoon hot pepper sauce, or more if needed
• Crudites (such as carrots, celery, bell pepper)
Directions
1. Preheat oven to 425 degrees F. Rinse drumettes and pat dry with paper towels. Sprinkle all sides of drumettes with black pepper; set aside.
2. Combine Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix with flour in large ziptop bag. Add drumettes and shake until coated.
3. Place butter on a rimmed baking sheet. Place in oven until butter has melted and begins to sizzle. Add drumettes to sheet and bake for 20 minutes. Turn and continue baking for another 20 minutes, or until golden brown.
4. Hot Pepper Ranch Dip: Stir together 2 1/2 tablespoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix Buttermilk Recipe (reserve remaining mix for another use), mayonnaise, sour cream and hot pepper sauce. Refrigerate until ready to serve.
5. Serve drumettes with crudites and hot pepper ranch for dipping.

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Deviled Eggs Recipes

Deviled Eggs Recipes Far from the bland deviled eggs you find at some parties and family gatherings, these deviled eggs are full of flavor and texture. Do take a few extra minutes to add a little garnish so they look as impressive as they taste.
Great for low-carb diets.

Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients
• 6 eggs
• 1 teaspoon white vinegar
• 1 tablespoon mayonnaise
• 1/4 teaspoon prepared mustard
• salt and pepper to taste
• 1 teaspoon paprika
• 2 leaves of lettuce

Directions
1. Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks.
2. Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
3. Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving.

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Daisy Brand Sour Cream Chocolate Cake Recipes

Ingredients
• 1 package Devil's Food cake mix
• 1/4 cup water
• 1/3 cup vegetable oil
• 4 large eggs
• 2 cups Daisy Brand Sour Cream , divided usage
• 1 tub cream cheese frosting , divided usage
• 1/2 cup seedless raspberry jam
• 2 tub classic chocolate frosting
• 1 container fresh raspberries


Directions
1. Heat the oven to 350 degrees F. Grease and flour two 8-inch baking pans; set aside.
2. In a large mixer bowl add vegetable oil, egg, and 2 teaspoons vanilla extract. Beat at medium speed until well mixed (1 minute). Add brown sugar and granulated sugar; continue beating, scraping bowl often, until well mixed (1 minute). Add the melted chocolate. Continue beating, scraping bowl often, until well mixed (1 minute).
3. In small bowl stir together flour, 2/3 cup unsweetened cocoa powder, baking soda, and salt. Add the flour mixture to chocolate mixture alternately with water, beating well after each addition. Add 1 cup sour cream; mix well. Pour into prepared pans and bake until a wooden toothpick inserted in center of cakes comes out clean (about 30 to 35 minutes). Remove cakes from the oven; cool 10 minutes. Remove the cakes from the pans; cool completely.
4. Meanwhile, in medium bowl add 1/2 cup softened butter; beat at high speed until creamy (1 to 2 minutes). Add 2/3 cup cocoa powder and 1 teaspoon vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 minutes). Add the powdered sugar, 1 cup at a time, beating well after each addition. Add the milk and 1/4 cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes).
5. Place one cake, flat side up, on the bottom of a serving plate. Place about 1 cup frosting in the center of the cake. Spread to about 1/2-inch from the edge of the cake. Place the second cake, flat side up, on top of the frosted first layer. Frost the sides and top of cake with remaining frosting. Garnish if desired.

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BREAKSTONE'S Classic Cheesy Potatoes Recipe

BREAKSTONE'S Classic Cheesy Potatoes Recipe

Ingredients
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
• 1 (32 ounce) package frozen Southern-style hash browns, thawed
• 1 (8 ounce) package KRAFT Shredded Sharp Cheddar Cheese
• 20 RITZ Crackers, crushed
• 2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
Spoon mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.
Bake 50 minutes or until heated through.

Footnotes
Kraft Kitchens Tips:
Size-Wise: Enjoy your favorite foods on occasion, but keep portion size in mind. A serving of these cheesy potatoes is 1/2 cup.

Special Extra: Add a few dashes of hot pepper sauce to potato mixture before spooning into dish, or sprinkle the potatoes lightly with paprika just before baking.

Substitute: Substitute 2 cups RITZ Toasted Chips Cheddar, crushed, for the RITZ Cracker crumbs.

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Recipes Chocolate Pralines

Chocolate Pralines combine the crumbly, nutty taste of classic pralines with rich semi-sweet chocolate.These candies are a favourite on my Christmas goodies tray! They are totally addictive! Really good on top of ice cream sundaes

Ingredients
• 1/4 cup slivered almonds
• 1 teaspoon vegetable oil
• 1/4 cup sugar
• 2 tablespoons butter
• 1 tablespoon corn syrup
• 1 1/2 teaspoons milk
• 1 1/2 teaspoons unsweetened cocoa

Preparation
1. Place almonds in a 9-inch pie pan. Bake in a 300° regular or convection oven, shaking pan once, until nuts are golden, 10 to 12 minutes. Coat a 12-inch square of foil lightly with vegetable oil (about 1 teaspoon).

2. In an 8- to 10-inch frying pan over medium-high heat, combine sugar, butter, corn syrup, and milk. Stir occasionally until mixture is bubbly and golden, about 5 minutes. Add cocoa and stir until smooth, then stir in toasted almonds. Pour mixture onto oiled foil and spread about 1/4 inch thick. Let cool until solid, about 10 minutes. Break praline into 6 to 8 large chunks.

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Recipes Red fruit salad with mint syrup

Recipes Red fruit salad with mint syrup

Enjoy this refreshing dessert that doesn't take forever to prepare and goes down a treat with guests.

Ingredients (serves 4)
• 1/3 cup caster sugar
• 10 large mint leaves
• 250g strawberries, hulled, halved
• 125g fresh raspberries
• 400g watermelon, rind removed, cut into 2.5cm cubes

Method
1. Place sugar and 1/2 cup warm water in a small saucepan over low heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Add 8 mint leaves. Increase heat to medium. Simmer, without stirring, for 8 minutes or until mixture thickens. Remove mint leaves and discard. Set mixture aside to cool.
2. Finely shred remaining mint. Place strawberries, raspberries and watermelon in a large bowl. Toss to combine. Divide between bowls. Drizzle with sugar syrup. Sprinkle with shredded mint. Serve.

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Italian Style Meatloaf I food recipes

Italian Style Meatloaf I food recipes

Many are used to savoring their leftover meatloaf as a sandwich. This time, add a new level of class to your comfort food by topping meatloaf with a Caprese/Bruschetta topping. There's a reason the combination of the fresh bold flavors of Mozzarella cheese, Basil and tomatoes has become one of the most popular menu items in Continental as well as Italian restaurants.

Enjoy two great dinners with the effort of one this week.

Ingredients

• 1 1/2 pounds ground beef
• 2 eggs, beaten
• 3/4 cup dry bread crumbs
• 1/4 cup ketchup
• 1 teaspoon Italian-style seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic salt
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 1/2 cups shredded mozzarella cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 inch loaf pan, and cover loosely with foil.
3. Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

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Asian Salmon Recipes, Ingredients, Directions

Asian Salmon Recipes, Ingredients, Directions

I have wanted to try an Asian fish recipe for quite some time. Salmon is one of my favorite types of fish so this went together perfectly. The recipe uses Asian flavors such as soy sauce, garlic, ginger and chili sauce. I had worried that the lime zest might be a little overpowering but it turns out it wasn’t at all. It is nearly the perfect combination for fish. You can either bake or grill the salmon. The weather has been pretty nice so I went with the outdoor grill. I served this recipe with fries but white rice will go great as well. Enjoy.
Ingredients
• 2 pounds salmon filets, with skin
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 2 cloves garlic, minced
• 1 pinch ground black pepper
• 2 tablespoons minced onion
• 1 tablespoon sesame oil
• 2 cups long-grain white rice
• 1 teaspoon dried dill weed
• 4 cups water


Directions
1. Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
2. Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.
3. Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

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