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Introduction
This is the best way to make a chicken. The meat comes out so moist, much like the rotisserie chickens from grocery stores. You can season the chicken however you wish.
Ingredients
1 whole chicken
1 can beer (12 oz.)
Salt and pepper or seasonings to taste
Directions
Preheat oven to 350 degrees.
Sprinkle chicken with seasonings as desired.
Open beer and pour half into a 13 x 9 inch pan. Punch two holes at the top of the can for extra ventilation. Stand chicken on beer can, sliding can into chicken as far as it will go. Place standing chicken in pan filled with beer. You may need to prop the chicken up with forks, like "crutches", to help it stand up. There are also commercial stands available for this purpose.
Place pan with chicken on lower rack of oven and bake for 60 - 90 minutes until chicken juices run clear. Allow to stand 5 minutes before carving.
Ingredients
4 tablespoons butter
1/3 cup chopped green onion, green tops and white base.
1/4 cup finely chopped carrot
1/4 cup finely chopped cabbage
1/4 cup flour
2 1/2 cups chicken broth
1/2 cup beer
1 tablespoon mustard
2 cups half and half, heated
2 cups shredded cheddar cheese
optional: one pound cooked sausage cut into small chunks
Directions
Melt butter in large, heavy pan
Add onion, carrot and cabbage
Cook and stir over medium-high heat until onions and vegetables become translucent
Stir in flour, cook 1 minute, stirring constantly
Add broth, beer and mustard. Stir well until mixture reaches a boil.
Reduce heat to low, cover and simmer 30 minutes.
Add hot half and half and cheese, and if desired, cooked smoked sausage
Stir and warm gently until heated through and cheese is melted
Introduction
This is a great treat to serve when you want to eat light and entertain on the patio. This works well with a margurita of your choice! :D
Ingredients
4 boneless chicken breasts
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
3 cups of chopped onions (yellow, white or red)
3-4 cups of mexican cheese mix
8 count tortilla's
head of lettuce
Salsa/Nacho chips
guacamole
sour cream
taco seasoning
salsa
Directions
Preparatioin (can be done before final prep)
1. Cut up the veggies and cut lettuce into thin strips
2. Grill the chicken breasts, cut them up and sautee them with taco seasoning.
3. After the chicken cools, mix the chicken pieces, the veggies with salsa and cheese in a large mixing bowl
Prepare
4. On a charcoal grill, a few minutes past prime, spray the grate with pam cooking spray (this will cause a flame so be careful)
5. Place raw tortilla on the grill and with a wooden spoon paste the chicken, veggie, cheese mix on to the tortilla and cover it.(cook only a couple at a time and repeat as needed)
6. Turn the tortilla over so it cooked on both sides, leaving grilled stripes on the golden brown tortilla.
7. Place cooked tortilla's in an oven to keep warm (150-200 degrees)
Present
Cut totilla's in fours, and serve them with chips, and the lettuce strips. Place a dab of salsa on the lettuce to create a side salad look. Serve the guacamole and sour cream as sides.
Ingredients
3 large garlic cloves, peeled
3/4 cup Wisconsin whole milk Ricotta cheese
1/3 cup Wisconsin Asiago cheese, cubed
1/2 cup fresh basil leaves, lightly packed
2 tablespoons milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 (10 to 14 ounces) prebaked Italian pizza crust
2 cups (8 ounces) Wisconsin Monterey Jack cheese, shredded and divided
2 medium Roma tomatoes, sliced
8 ounces cooked Italian sausage, broken into small pieces
1 small green bell pepper, cut into 1/2-inch strips
Extra virgin olive oil
Directions
Preheat gas or charcoal grill to medium heat.
In a food processor or blender, process garlic until finely chopped. Add Ricotta, Asiago, basil, milk, salt and pepper; process until basil is finely chopped. Spread on pizza crust to within 1/2-inch of edge.
Sprinkle 1 cup Monterey Jack cheese over Ricotta mixture. Arrange tomatoes over cheese. Top with sausage. Set aside.
Brush green pepper strips with olive oil. Grill strips for 5 minutes or until crisp-tender, turning once. Dice green pepper; sprinkle over tomatoes along with remaining Monterey Jack cheese.
Place pizza on grill, cover and grill over indirect medium heat, rotating once, for 20 minutes or until cheese is melted. Let stand several minutes before cutting.
Ingredients
cheddar, brick or colby cheese cut into 1/2-inch cubes or 1/2-inch by 3-inch logs
2 eggs, beaten
seasoned dry bread crumbs or flour
vegetable oil
Directions
Dip each cheese cube in egg. Coat with crumbs; repeat. Fry in hot oil (350 F - 375 F) until lightly browned. Serve immediately. Cheese curds may be substituted for cheese cubes. Cheese may also be coated ahead and refrigerated until ready to fry so coating sticks better.
Introduction
For those of you not from the midwest, a bratwurst is a German-style pork sausage. It's a staple of barbecues and tailgates all over the state.
Philosophy
The idea is to marinate the bratwurst for an amount of time before cooking-- I prefer 2-3 hours or more, but if you're in a hurry 45 minutes to an hour will work fine. The brats become fully cooked in their marinade but are briefly seared on a charcoal grill for added flavor.
Ingredients
2 quarts water
1 bottle dark beer (Michelob Amber Bock works well)
1 onion, finely minced
1/2 clove garlic, finely minced
1 stick butter, not finely minced
8 bratwurst (Johnsonville are THEE best)
Directions
Bring the water and beer to a boil. As soon as they start to boil, bring the heat back to a low simmer and add the onion, garlic, and butter. Stir early, stir often. Shortly thereafter, after the butter melts, add the bratwurst.
The idea is to cook the brats slowly, so don't let the mixture boil after this point. Keep the heat low, to cook the brats through without burning them. Simmer them here for as long as is practical, though if it's going to be any more than a couple hours, keep the heat as low as possible.
When the charcoal grill is ready, transfer the brats to the coals. Since they should already be cooked through (up to an internal temperature of 170 degrees), simply grill them to your taste and serve. They should be served in brat buns with ketchup, mustard, and chopped onions available. Some people like sauerkraut, but we point at them and laugh. I prefer horseradish mustard, like Silver Spring Beer & Brat mustard, but a regular brown (or even yellow) mustard will do.
For a true Wisconsin picnic, serve with potato salad or pasta salad, baked beans, and a pitcher of fresh iced tea or beer!
Introduction
Moist and delicious. The whole family will love it!
Ingredients
Cake:
2 C. granulated sugar
4 eggs
1 C. salad oil
3 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. vanilla extract
2 C. diced apples (about 3-4 medium apples)
Apple Glaze:
1 1/2 C. confectioners sugar
2 TB. applejuice (or water)
Directions
For cake: Preheat oven to 350 degrees. Grease a bundt pan or a square baking pan very well. With mixer, beat sugar and eggs for 5 minutes. Slowly beat in salad oil. Beat in flour, soda, salt, cinnamon and vanilla. With spoon, stir in apples. Bake 1 hour 10 minutes or until a toothpick inserted into middle of cake comes out clean. Remove cake from pan. Cool cake before glazing.
For Glaze: Mix well; sprinkel with nuts (if desired) and spoon over cake, letting some run down the sides.
Introduction
Moist and delicious. The whole family will love it!
Ingredients
Cake:
2 C. granulated sugar
4 eggs
1 C. salad oil
3 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. vanilla extract
2 C. diced apples (about 3-4 medium apples)
Apple Glaze:
1 1/2 C. confectioners sugar
2 TB. applejuice (or water)
Directions
For cake: Preheat oven to 350 degrees. Grease a bundt pan or a square baking pan very well. With mixer, beat sugar and eggs for 5 minutes. Slowly beat in salad oil. Beat in flour, soda, salt, cinnamon and vanilla. With spoon, stir in apples. Bake 1 hour 10 minutes or until a toothpick inserted into middle of cake comes out clean. Remove cake from pan. Cool cake before glazing.
For Glaze: Mix well; sprinkel with nuts (if desired) and spoon over cake, letting some run down the sides.
Chicken Wings
Deep fry or bake chicken wings until cooked through and crispy. Then toss while hot in your favorite wing sauce, like BBQ or spicy buffalo wing sauce.
Garlic Butter Wing Sauce--
Melt 1 lb butter with 1/4 cup chopped garlic. Toss with wings. Add 1/4 cup grated parmesan cheese and 2 tsp of chopped parsley. Garnish with shredded parmesan.
Maple Honey Sauce--
In sauce pan, heat 1 cup maple syrup, 1/2 cup honey, 2 tsp chili flake, 1 tsp chili powder. Toss uncooked wings in mixture. Bake in 300 degree oven for aout 40 minutes.
Easy Chicken Parmesan
Ingredients:
2 eggs
1 cup seasoned bread crumbs
2 cups grated parmesan cheese
4 to 6 boneless chicken breasts
1/4 cup olive oil
1 large jar of marinara sauce
3 cups shredded mozzerella cheese
Directions:
Beat eggs and put in a shallow dish. Place bread crumbs and 1 cup parmesan cheese in another shallow dish. Heat olive oil in a large skillet. Dip chicken breasts in egg, then in bread crumb mixture. Brown breaded chicken in hot oil for a few minutes on both sides.
Pour marinara sauce on the bottom of a greased 9x13 pan. Place chicken on top of sauce. Top chicken with mozzerella and remaining parmesan cheese. Bake uncovered at 350 degrees for 30 minutes. Serve over hot cooked pasta.
Ham and Cheese Pasta Bake
December 15, 2005
Ingredients:
1 lb box of corkscrew or ziti pasta, cooked
3 cups heavy cream
2 cups American cheese, cubed
1 cup shredded parmesan cheese
3 cups shredded cheddar cheese
1 cup grated parmesan cheese
2 cups diced ham
1/2 tsp dried mustard
1/2 tsp hot sauce
2 tsp black pepper
2 cups crushed croutons or bagel chips
Directions:
Heat cream, but do not boil. Add American cheese to melt. Stir in 1 cup shredded parmesan, 1 cup cheddar, mustard hot sauce, and pepper. Whisk until smooth. Add ham. If too thick, ad some milk. Butter a 9x13 pan. Put cooked pasta in pan. Pour melted cheese mixture over the top. Stir to coat pasta. Top with 2 cups shredded cheddar cheese and 1 cup grated parmesan. Put crushed croutons on top. Bake uncovered at 325 degrees for 20 to 30 minutes.
Directions:
Line a rimmed baking sheet with parchment paper, set aside. Melt chocolate in a bowl over simmering water. Crush candy canes in a plastic bag with a rolling pin or meat mallet. Crush into 1/4 inch pieces. Stir peppermint flavoring and candy pieces into melted chocolate. Take off the heat and pour onto lined baking sheet. Refrigerate until firm.
Break into pieces and place in decorated boxes or tins.
Hot Cocoa
Ingredients:
1/2 cup sugar
1/3 cup hot water
1/4 cup unsweetened cocoa powder
4 cups milk
1/8 tsp salt
3/4 tsp vanilla extract
Directions:
1. Mix cocoa, sugar, water and walt in a saucepan. Over medium heat, stir constantly until mixture boils. Cook, stirring constantly, for 1 minute.
2. Stir in the milk and heat, but do not boil. Remove from heat and add vanilla; blend well. Serve immediately.
For the kids:
Add marshmallows, a candy cane, a cinnamon stick or a few butterscotch chips.
For the adults:
Add peppermint schnaaps, Kahlua, Irish cream, or Amaretto.
Rachel's favorite: Add an ounce of an orange liqueur such as Grand Marnier and then mix it with a cinnamon stick.
Beef Tenderloin Sandwiches
Ingredients:
1 center cut beef tenderloin roast, 2 to 3 lbs, not tied
1/3 cup sun-dried tomato spread
2 tbsp finely chopped parsley
assorted breads and rools
For nutty herb-cheese spread:
1/2 cup salted shelled pistachios or slivered blanched almonds
1 container (6.5 oz) garlic and herb cheese spread
half and half
Directions:
1. Heat oven to 425. Make horizontal cut through center of beef roast, parallel to surface of meat. Cut to, but not through, opposite side. Open meat so it lies flat.
2. Combine sun-dried tomato spread and parsley. Spread lengthwise on 1/2 of meat. Fold other 1/2 of meat over to form original shape of roast. Tie at 1 1/2 inch to 2 inch intervals with kitchen twine, trim off excess twine.
3. Place roast on rack in shallow roasting pan. Insert ovenroof meat thermometer so tip is centered in thickest part of beef, not resting in sun-dried tomato filling. Roast in 425 oven 35 to 40 minutes for medium rare.
4. Remove roast when meat thermometer registers 135. Transfer roast to carving board, tent loosely with aluminum foil. Let stand 10 minutes. Temperature will continue to rise about 10 degrees to reach 145 for medium rare. Refrigerate roast for several hours or until chilled. If desired, roast can be wrapped tightly in aluminum foil and refrigerated up to 2 days. Carve roast into 1/4-inch thick slices.
Apple Crisp
Ingredients:
Filling--
6-8 cups diced and peeled MacIntosh apples
1-2 tsp apple pie spice
1-2 tsp cinnamon
Topping--
1 stick softened butter
1 cup flour
1 cup sugar
Additional sugar to sprinkle over topping
Directions:
Heat oven to 400 degrees. In a square baking dish, mix diced and peeled apples with spices. In separate small bowl, combine butter, sugar, and flour until crumbly. Sprinkle over seasoned apples. Sprinkle additional sugar lightly over topping. Bake at 400 for 25 minutes until topping is golden brown and bubbly.
Serve with vanilla ice cream.
Turkey Broccoli Bake
Ingredients:
4 cups cooked turkey, diced
2 cans cream of chicken soup
1 cup milk
2 cups mayonnaise
1 tbsp curry powder
2 tbsp lemon juice
1 16 oz bag frozen cut broccoli
2 cups shredded cheddar cheese
3 tbsp butter, melted
1/2 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
Directions:
Mix together first seven ingredients. Spread in a 9x13 pan. Top with cheddar cheese. Mix butter with bread crumbs and parmesan cheese. Sprinkle on casserole. Bake at 350 for 45 minutes.
Gumbo
Ingredients:
1 lb Andouille sausage, diced
3 lbs cooked chicken, diced
1/2 lb salad style (250-350) shrimp
2 1/2 cups onion, diced
1 cup celery, diced
1 cup bell pepper, diced
1/4 to 1/2 tsp cayenne pepper
1/2 tsp thyme leaves
2 quarts chicken stock
6 cups cooked rice
chopped parsley
1/2 cup oil
1/2 cup flour
Directions:
In a large stock pot, brown sausage over medium high heat. Remove sausage and drain. Add onion, peppers, and celery to pot, cook until tender. Add flour and oil, cook and stir for 4 to 5 minutes.
Add sausage, chicken, cayenne, thyme, and chicken stock. Bring to a boil and stir occasionally. Salt and pepper to taste, reduce heat to a simmer. Add rice. Let simmer for 30 minutes.
Spoon into bowl, garnish with chopped parsley. Serve with your favorite hot sauce.
Apple Bread Pudding
Ingredients:
4 cups soft bread cubes
2 cups peeled and sliced apples
2 cups milk
1/4 cup margarine
1 tsp ground cinnamon
1/2 tsp vanilla extract
6 eggs beaten
Directions:
1. Preheat oven to 350 degrees. Grease a 7x11 baking dish.
2. In a large bowl, combine bread and apples.
3. In a small bowl, whisk together cinnamon, 1/2 tsp vanilla, eggs, and milk. Pour bread mixture into prepared dish and pour egg mixture over bread.
4. Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
Chicken Enchilada Soup
Ingredients:
2 14 oz. cans chicken broth
8 corn tortillas cut into 1/1 inch strips
1 cup of green enchilada sauce or green salsa
2 10 oz. cans red enchilada sauce
1 small can chopped green chiles
1 tsp. cumin
3 chicken breasts, cooked and shredded
1 pint heavy whipping cream
Combine chicken broth and tortillas in a large pot. Cook over medium heat until broth thickens. Stir in green and red enchilada sauce. Add cumin, cream and chicken. Heat through. Garnish each bowl with tomatoes, cheese, sour cream, jalapeno peppers. Serve with tortilla chips.
Turkey Pot Pie
Ingredients:
1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
2 tbsp butter
2 cups diced cooked turkey
1 can cream of chicken soup
1/2 cup milk
1 cup cooked, diced potatoes
1 cup frozen peas
1/2 cup frozen corn (optional)
2 uncooked pie crusts
Directions:
Saute first three ingredients in butter, until soft. Stir in cooked turkey, soup, and milk. Add potatoes, peas, and corn. Press 1 pie crust into pie tin. Pour in turkey filling. Top with the other pie crust and crimp edges. Cut a few holes into top crust. Bake at 350 for 40-50 minutes until crust is golden.
Chicken Enchilada Casserole
Ingredients:
2 cans cream of chicken soup
2 cups sour cream
1 cup milk
2 cans diced green chiles
3 tsp cumin
1 tsp garlic powder
1/2 tsp chili powder
1 tbsp olive oil
1/2 cup diced onion
1/2 cup diced red pepper
1/2 cup green pepper
4 cups cooked chicken, diced
12 corn tortillas
4 cups shredded cheese; cheddar, jack, or pepperjack
Ingredients:
Grease bottom of 9x13 pan. In a large bowl whisk together first 7 ingredients. Saute onion and peppers in olive oil for a few minutes and add to the bowl. Then add chicken. Lay 3 or 4 tortillas on bottom of the greased pan. Spoon some of the chicken mixture on top. Bake at 350 degrees for 35 to 40 minutes until bubbly. Garnish with fresh cilantro, sour cream, and salsa.
Directions:
Place roast in a large pan. Season with garlic salt and pepper on both sides. Add remaining ingredients. Cover with foil. Bake at 300 degrees for 6 to 8 hours until the beef easily shreds. Serve the beef on buns with extra BBQ sauce on the side.
Cucumber Cubes
Cut peeled cucumbers in small chunks, marinate in olive oil and salt for at least half an hour. Roll in finely minced parsley. Serve on toothpicks as hors d'oevres.
Brisket Barbeque Sauce
Ingredients:
3 tbsp prepared mustard
1/2 cup brown sugar
1/8 tsp hot pepper sauce
2 tbsp vinegar
1/4 tsp garlic juice
Directions:
1. Blend all ingredients.
Makes 1/4 cup.
Cucumber Lemonade
Ingredients:
1 English cucumber, seeded and peeled
1 can of frozen lemonade concentrate
4 cups water
2 cups ice
1/2 cup of fresh peppermint
Directions:
Place all ingredients in a blender and puree until cucumber is smooth. Add 2 large cups of ice and 4 cups of water. Serve with fresh mint and cucumber slices. Enjoy!
Southwestern Chicken Skillet
Ingredients:
1 tsp chili powder
1 tsp ground cumin
1/4 tsp salt
4 skinless, boneless chicken breast halves
2 tsp vegetable or olive oil
2 cloves garlic, minced
1/2 cup prepared salsa
1 tbsp dijon mustard
1 cup (4 oz) shredded Wisconsin monterey jack or pepperjack cheese
2 tbsp chopped cilantro or green onion
Directions:
Sprinkle chili powder, cumin, and salt over chicken. Heat oil in a large nonstick skillet over medium heat. Add chicken and garlic; cook 5 minutes. Turn chicken over. Combine salsa and mustard; spoon over and around chicken. Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through. Sprinkle cheese and cilantro over chicken. Continue cooking 1 to 2 minutes or until cheese is melted. Makes 4 servings.
Easy Summer Kabobs
Ingredients:
2 lbs beef tenderloin cut in 2 inch cubes
3 boneless chicken breasts cut in 2 inch pieces
1 each red, green, yellow pepper cut in large chunks
1 pint cherry tomatoes
1 16 oz pkg fresh whole mushrooms
2 yellow onions cut in large chunks
1/2 bottle Italian salad dressing
1/2 bottle French salad dressing
Directions:
Thread beef, chicken, and veggies on wooden skewers. Whisk together the two salad dressings. Pour over the kabobs and refrigerate for at least 4 hours. Grill kabobs and enjoy!
Taco Pockets
Ingredients:
2 lbs ground round
1 small onion, diced
1 green pepper, diced
1 pkg taco seasoning mix
1 cup water
3 pkgs crescent rolls
2 4 oz cans whole green chiles
2 cups shredded cheddar cheese
Directions:
Brown beef with onion and pepper. Add taco seasoning mix and water. Simmer for about ten minutes until water is absorbed. Roll out first pkg of rolls on baking sheet. Do not separate into triangles. Instead, cut into four squares. Place one green chile on each square. Spoon ground beef mixture on top. Top with small amount of cheese. Then top with another crescent roll square and press edges together to seal. Repeat steps until all pockets are filled. Bake at 350 F for about 12-15 minutes until brown. Serve with taco fixings on the side, like sour cream, salsa, black olives, and chopped green onions.
Best Ever BBQ Ribs
Ingredients:
2 onions sliced
1 can beer
3 cups ketchup
1 cup cider vinegar
1 cup brown sugar
2 tbsp worcestershire sauce
2 tsp dry mustard
2 racks baby back pork ribs
2 tbsp olive oil
salt and pepper
Directions:
In a large sauce pan, saute onion in 1 tbsp olive oil until soft. Add next 7 ingredients. Bring to a boil. In a lage oven proof skillet, brown ribs in remaining olive oil, season with salt and pepper. Pour sauce over ribs. Cover ribs with foil and bake at 350 degrees for 2 hours. Or you could quickly brown ribs on the grill before serving. Serve with the extra sauce.
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