In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
Notes : We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
1/2 cup all-purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken wings oil for deep frying 1/4 cup butter 1/4 cup hot sauce 1 dash ground black pepper 1 dash garlic powder
1 Preheat oven to 180C/350F/Gas4-52 Mix together all ingredients apart from beef and spread over the joint.3 Open roast in oven (see below for cooking times). Cover with foil if topping starts to catch.
Serve the joint with roasted vegetables and chilli mash potato (stir through a dash of chilli sauce after mashing).
Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Place bacon in slow cooker. Reserve 1 tablespoon drippings in skillet. Cook beef in bacon drippings 2 to 3 minutes, stirring occasionally, until brown. Add onion. Cook 1 minute, stirring occasionally. Spoon mixture into slow cooker.
Add carrots, wine, broth, flour, basil, thyme, salt, pepper and diced tomatoes to slow cooker; stir.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in mushrooms and sun-dried tomatoes. Cover; cook 20 to 30 minutes longer or until tomatoes are tender. Sprinkle with parsley.
6 slices bacon, cut into 1/2-inch pieces
1 boneless beef chuck roast (3 lb), trimmed of fat, cut into 1-inch pieces
1 Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
2 In lined slow cooker, mix potatoes, onion, celery, broth and water.
3 Cover; cook on Low heat setting 6 to 8 hours.
4 In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
Reynolds™ Slow Cooker Liners 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed 1/2 cup frozen chopped onion (from 12-oz bag), thawed 1 medium stalk celery, diced (1/2 cup) 1 carton (32-oz) Progresso™ chicken broth 1 cup water 3 tablespoons Gold Medal™ all-purpose flour 1 cup milk 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups) 1/4 cup real bacon pieces (from 2.8-oz package) 4 medium green onions, sliced (1/4 cup)
1 Spray 4-quart slow cooker with cooking spray. In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in milk until smooth. Pour mixture into slow cooker. Stir in broth, broccoli, pepper and salt.
2 Cover; cook on Low heat setting 4 hours or until bubbly.
3 Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups Cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional Cheddar cheese.
1/4 cup butter or margarine1 large onion, chopped (1 cup) 1/4 cup Gold Medal™ all-purpose flour1 can (12 oz) evaporated milk1 carton (32 oz) Progresso™ chicken broth (4 cups)1 bag (14 oz) frozen baby broccoli florets, thawed1/2 teaspoon freshly ground pepper1/4 teaspoon salt1 loaf (8 oz) prepared cheese product, cut into cubes1 1/2 cups shredded extra-sharp Cheddar cheese (6 oz)1 cup shredded Parmesan cheese (4 oz)
Additional shredded extra-sharp Cheddar cheese, if desired
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
1 1/2 cups crushed pretzels 4 1/2 tablespoons white sugar 3/4 cup butter, melted 1 cup white sugar 1 (8 ounce) container frozen whipped topping, thawed 1 (6 ounce) package strawberry flavored Jell-O® 2 cups boiling water 1 (16 ounce) package frozen strawberries