recipes

• In a large mixing bowl, combine the barbecue sauce, ketchup, beer, honey (or molasses), lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic, and onions.
• Mix well.
• Use the sauce as a marinade by soaking your choice of meat, vegetables, or tofu in it.
• Let stand at room temperature for up to 2 hours, or refrigerate overnight for deeper flavor.
• When ready to cook, remove the food from the marinade and set aside.
• Transfer the marinade to a saucepan and bring to a simmer over medium heat.
• Cook for approximately 10 minutes, or until the sauce has thickened.
• Stir occasionally to prevent sticking.
• Serve as a basting sauce for grilled foods or as a dipping sauce on the side.

• Sift together 1 cup of flour, baking soda, baking powder, and cheese powder in a large mixing bowl.
• Cut in the shortening with a fork and knife in a crosswise motion until the dough resembles rice-sized pieces.
• The mixture will still be dry.
• Stir in the buttermilk with a fork until the dough becomes moist and sticky.
• Sprinkle a few tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking.
• Turn the dough out onto a floured board, keeping ¼ cup of reserved flour for later.
• Knead for 60-90 seconds until the flour is fully incorporated.
• Wrap the dough in plastic wrap and chill for at least 1 hour.
• Preheat the oven to 325°F (160°C).
• Lightly spray a baking sheet with cooking spray.
• Remove the dough from the refrigerator and dust a rolling surface with the remaining reserved flour.
• Roll out one-third of the dough to just under 1/16 inch thick.
• Trim the edges square using a pizza cutter, then transfer the dough to the prepared baking sheet using a rolling pin for support.
• Cut the dough into 1-inch squares with the pizza cutter.
• Use the blunt end of a skewer or toothpick to poke a hole in the center of each square.
• Sprinkle a light coating of salt on top of the crackers, if desired.
• Bake for 8-10 minutes, mix the crackers around to prevent burning, and bake for another 3-5 minutes, or until some crackers are just lightly browned.
• Repeat the rolling and baking process with the remaining dough.

• Preheat a clean barbecue grill or grill pan on high heat.
• Toast both halves of the sesame-seed bun, face down, in a skillet over medium heat.
• Set aside.
• Cut each of the two onion rings into quarters for easy distribution on the burger.
• In a small bowl, mix the ketchup and sweet pickle relish to create the “secret sauce.
• “
• Form the ground beef into a thin patty, slightly larger than the bun to account for shrinkage during cooking.
• Grill the beef patty for 2-3 minutes per side, seasoning lightly with salt while cooking.
• Assemble the burger in the following order from the bottom up: bottom bun, 1 teaspoon mayonnaise, lettuce, tomato slices, grilled beef patty, pickles, onion quarters, “secret sauce,” remaining mayonnaise, and top bun.
• Serve warm and enjoy!

To Make the Spicy Peanut Sauce:

• Combine all sauce ingredients in a medium saucepan over medium heat.
• Bring to a boil and let simmer gently for 1 minute.
• Divide the sauce into two portions: one for coating the chicken and one for spreading on the pizza.
• Set aside.

To Make the Thai Chicken:

• Heat olive oil in a large skillet over medium-high heat.
• Add the chicken cubes and cook, stirring, for 5-6 minutes or until just cooked through.
• Do not overcook.
• Chill the cooked chicken in the refrigerator.
• Once chilled, coat the chicken with ¼ cup of the prepared sauce.
• Set aside in the refrigerator.

To Assemble the Pizza:

• Preheat the oven to 475°F (245°C).
• If using a pizza stone, preheat it in the oven.
• Roll out the pizza dough to a 9-inch circle and place it on a pizza stone or baking sheet.
• Using a large spoon, spread ¼ cup of the spicy peanut sauce evenly over the dough, leaving a border around the edges.
• Sprinkle ¾ cup mozzarella cheese over the sauce.
• Distribute half the chicken, green onions, bean sprouts, and shredded carrots evenly over the cheese.
• Sprinkle an additional ¼ cup mozzarella cheese on top, followed by 2 tablespoons of chopped peanuts.
• Bake the pizza in the preheated oven for 9-10 minutes, or until the crust is crisp and golden, and the cheese is bubbly.
• Remove the pizza from the oven and sprinkle 1 tablespoon of chopped cilantro over the hot surface.
• Repeat the process with the remaining dough and toppings to make a second pizza.

• In a mixing bowl, combine the soy sauce, brown sugar, garlic powder, powdered ginger, dried minced onion, bourbon whiskey, and white wine to make the marinade.
• Place the chicken pieces in the bowl, ensuring they are fully coated with the marinade.
• Cover and refrigerate, stirring occasionally, for several hours or overnight for the best flavor.
• Preheat the oven to 350°F (175°C).
• Arrange the marinated chicken pieces in a single layer in a baking dish.
• Reserve the marinade for later use.
• Bake the chicken for 1 hour, basting with the reserved marinade every 10 minutes to keep the chicken moist and flavorful.
• Once the chicken is cooked, remove it from the baking dish.
• Scrape the pan juices, including all the browned bits, into a frying pan.
• Heat the pan over medium heat and add 2 tablespoons of white wine.
• Stir well and return the chicken to the pan, cooking for 1 minute to coat the chicken in the glaze.
• Serve hot with steamed rice or your favorite side dishes.

• Melt the margarine in a saucepan over low heat until it becomes barely liquid.
• Add the hot sauce to the margarine, mix well, and set aside.
• Heat oil in a deep fryer or large skillet to 375°F (190°C).
• Deep fry the chicken wings in batches for about 10-12 minutes, or until they are golden brown and crispy.
• Remove the wings from the oil and drain them on paper towels.
• Place the fried wings in a large bowl with a cover.
• Pour the prepared hot sauce mixture over the wings.
• Cover the bowl and shake well to coat the wings evenly with the sauce.
• Serve immediately with celery sticks and Kraft Roka Blue Cheese Dressing on the side.

• Combine ketchup, apple cider vinegar, vegetable oil, sugar, Worcestershire sauce, paprika, dry mustard, salt, pepper, and minced garlic in a mixing bowl.
• Whisk all ingredients together until well combined and emulsified.
• Transfer dressing to a jar with a tight-fitting lid.
• Refrigerate for at least 30 minutes to allow flavors to meld.
• Shake well before serving.

• Chop the lettuce, watercress, chicory, and romaine into fine pieces and place them evenly in a salad bowl.
• Dice the tomatoes, removing the seeds, and layer them over the chopped greens.
• Dice the cooked chicken breasts and distribute evenly over the greens.
• Sprinkle the finely chopped crispy bacon over the salad.
• Arrange the diced avocado around the edges of the salad.
• Decorate the top of the salad with the chopped hard-cooked eggs, chopped chives, and crumbled Roquefort cheese.
• Just before serving, toss the salad thoroughly with the Brown Derby Old-F