New England Dog And Slaw Bites Recipes

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BUFFALO POPCORN CHICKEN BITES



Buffalo Popcorn Chicken Bites image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

Vegetable oil, for frying
2 1/2 cups complete pancake mix, any brand, divided
1 1/4 cups water8 teaspoons hot sauce, divided (recommended: Tabasco)
1 1/4 pounds chicken tenders or chicken breast cut into small bite-sized pieces
1 cup store bought, good quality refrigerated blue cheese dressing (recommended: Marie's brand)
2 scallions, finely chopped
1 teaspoon coarse black pepper,
1/3 palm full
Cut celery sticks, store bought

Steps:

  • In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.
  • While the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with ¿ that's what I did. I don't, technically, have a set of actual measuring spoons.)
  • Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.
  • Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks.

NEW ENGLAND DOG AND COLE SLAW BITES - RACHAEL RAY



New England Dog and Cole Slaw Bites - Rachael Ray image

Make and share this New England Dog and Cole Slaw Bites - Rachael Ray recipe from Food.com.

Provided by NannyMarvel

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

6 beef hot dogs
2 tablespoons butter, divided in half
6 hot dog buns
2 tablespoons sweet relish or 2 tablespoons dill relish
2 tablespoons ketchup
2 tablespoons yellow mustard
2 tablespoons cider vinegar
1 lb napa cabbage, shredded & chopped
salt and pepper

Steps:

  • Make sure the measurements are heaping tablespoons. Mix relish, ketchup, mustard and vinegar in a large bowl and add the cabbage. Mix until cabbage is coated well with the dressing and season to taste with salt and pepper.
  • Place dogs in a medium skillet with 1 inch of water. Pierce the casings and bring water to a simmer. Cook 6 to 7 minutes, drain and add 1 tablespoon butter to the pan. Melt butter, add dogs and brown over medium heat until crisp. Remove dogs, wipe skillet and add the remaining tablespoon of butter. Brown and crisp the rolls in the melted butter.
  • Stuff dogs in rolls and top with mounds of slaw. Cut each dog into 3 pieces if you're doing this as an appetizer - or eat the whole thing - one per person.

Nutrition Facts : Calories 328, Fat 19.2, SaturatedFat 8.2, Cholesterol 34, Sodium 868.1, Carbohydrate 28.7, Fiber 1.9, Sugar 7.3, Protein 10.3

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