747 Wing Sauce

 747 Wing Sauce

***ORIGNAL RECIPE ***

10 Servings

4 1/2 Cups Franks

1 1/2 Cups Margarine

1 Cup Mango Juice

1 1/2 Cup Brown Sugar

2 TBSP Chili Powder

2 TBSP Garlic Powder

2 TBSP Onion Powder

2 TBSP Black Pepper

1 1/2 TBSP Cayenne Pepper

5 Servings

2¼ cups Franks

¾ cup Margarine

½ cup Mango Juice

¾ cup Brown Sugar

1 tbsp Chili Powder

1 tbsp Garlic Powder

1 tbsp Onion Powder

1 tbsp Black Pepper

1 tbsp Cayenne Pepper

2 servings 

¾ cup 2 tbsp Franks

¼ cup 1 tbsp Margarine

3 tbsp 1 tsp Mango Juice

¼ cup 1 tbsp Brown Sugar

1 tsp Chili Powder

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Black Pepper

1 tsp Cayenne Pepper

Sweet Potato Casserole

 4-5 large sweet potatoes (orange yams)

3 large eggs

1/2 cup evaporated milk , or substitute cream, or half and half

1 teaspoon vanilla extract

1/2 cup granulated sugar

1/2 teaspoon salt

1/4 cup butter , melted

For the topping:*

3 Tablespoons butter

1/4 cup all-purpose flour

1 cup light brown sugar

1 cup pecans , chopped

Cook Potatoes: Place the sweet potatoes in a large pot.  Add enough water to the pot to cover the potatoes a little more than half way. (You will need at least 3-4 inches of water but the water will not completely cover the potatoes!) Bring the water to a boil and then turn the heat to a medium simmer.  Cover and simmer until they feel tender when poked with a fork. It may take 20-40 minutes to cook your sweet potatoes depending on the size of the potatoes, but you don't want them to be mushy.

Peel Potatoes: Drain water and place sweet potatoes on a plate or cutting board to cool down.  Once they are cool enough to handle, peel and discard the skin from the potatoes and place potatoes in a large mixing bowl.

Mix: Add eggs, evaporated milk, vanilla, sugar, salt, and butter and mash everything together until smooth. I start with a potato masher, and then use an electric mixer on low speed, for about 45 seconds, to get the mixture smooth.

Pour mixture into a lightly greased casserole dish. Anything around the size of an 8×11'' , 9×13'' or even a deep dish 10'' pie pan will work.

Make Topping: Add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture. 

Bake at 350 degrees F for 35-40 minutes.

Store leftovers in the refrigerator for 4-5 days.

Notes

Topping: To add a marshmallow topping instead, top the casserole with a layer of miniature marshmallows and bake for about 25 minutes, or until the marshmallows are puffy and browned. 

Make-Ahead Instructions: You can prepare this easy sweet potato casserole recipe 1-2 days in advance. First make the filling and smooth into your baking dish. Make the topping, but store seperatly. Add topping before baking. Here are some other great Make-Ahead Thanksgiving recipes.

Freezing Instructions: Prepare the sweet potato casserole completely, but don’t bake it. Cover with a double layer of aluminum foil and freeze for up to 3 months.  Thaw overnight in the refrigerator. Allow it to come to room temperature for 30 minutes on the counter before baking.

https://tastesbetterfromscratch.com/sweet-potato-casserole/

Baked Bourbon Chicken

Baked Bourbon Chicken From the mall

1 pound chicken leg or thigh meat, cut in bite size chunks

4 ounces soy sauce

1/2 cup brown sugar

1/2 teaspoon garlic powder

1 teaspoon powdered ginger

2 tablespoons dried minced onion

1/2 cup Jim Beam Bourbon Whiskey

2 tablespoons white wine

Mix soy sauce, brown sugar, garlic powder, powdered ginger, dried minced onion, whiskey and white wine together and pour over chicken pieces in a bowl.

Cover and refrigerate (stirring often) for several hours (best overnight).

Bake chicken at 350°F. for one hour in a single layer with the marinade, basting every 10 minutes. Remove chicken.

Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 tablespoons white wine. Stir and add chicken. Cook for 1 minute and serve.

From: https://www.keyingredient.com/recipes/1232475033/cajun-cafes-bourbon-chicken-from-the-mall/

2nd Recipe

 1 1/2 lbs. chicken thighs (I used boneless skinless – delish!)

1/2 cup low-sodium soy sauce

1/4 cup oil

1/4 cup white distilled vinegar

1/4 cup bourbon

1/4 cup brown sugar

1 tablespoon crushed or sliced ginger (fresh, not dried)

4 cloves crushed garlic

4–5 green onions, cut into thirds or sliced

1 cup uncooked basmati rice

Instructions

THE NIGHT BEFORE: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish (a casserole pan or something with high sides) with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight (or for as many hours as you have before baking).

THE DAY OF: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.

When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.

From: https://pinchofyum.com/sticky-bourbon-chicken-rice

Beer Cheese Dipping Sauce (Anthony)

 3 TBSP Butter

3 TBSP Flour

2 cups Beer 

Velvetta Cheese

Add Butter to pan and melt then add flour until mixed. Add beer to the butter/flour mixture. Add the desired amount of Velvetta cheese to the consistency you desire. Then add cayenne and white/black pepper to taste.

Russian Dressing

 1/2 cup mayonnaise

3 tablespoons ketchup-style chili sauce

1 tablespoon minced white onion

1 teaspoon prepared horseradish

1/2 teaspoon Worcestershire sauce

1/2 teaspoon smoked paprika

1/2 teaspoon kosher salt, plus more as needed

1/4 teaspoon dry mustard

1/4 teaspoon freshly ground black pepper, plus more as needed

Key Lime Pie

For the Lime Filling:

4 teaspoons grated key lime zest
4 egg yolks
14 ounces sweetened condensed milk
½ cup (114 g) fresh key lime juice

For the Graham Cracker Crust:

2 cups (200 g) graham cracker crumbs, (approximately 14 full graham crackers)
⅓ cup (71 g) light brown sugar
½ cup (113 g) unsalted butter, melted
Pinch salt

Preheat oven to 350 degrees F.

Make the Filling: Whisk the lime zest and egg yolks in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust.

Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain. Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring the mixture is evenly moistened. Press the crust mixture evenly into the bottom and sides of a 9-inch pie plate, and pack tightly using the back of a measuring cup. Bake for 10 minutes; transfer to a wire rack to cool to room temperature.

Once the crust has cooled to room temperature, pour the lime filling into the crust. Bake until the center is set yet still wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours, or overnight.

From: https://www.browneyedbaker.com/key-lime-pie-recipe/

Vanilla Ice Cream

 2 Large Eggs
3/4 cup Sugar
2 cups Whipping Cream 
1 cup Milk 
2 tsp Vanilla

Whisk eggs in a mixing bowl until light and fluff. Whisk in the sugar, a little at a time, then continue whisking until completely blended. Pour in cream, milk, and vanilla. Then place in ice cream maker.