1. Matt's Godzilla Buffalo Wing Recipe
2. Oriental Pepper Stir Fry with Peanut Sauce
3. Mike's Hot Peanut Wings
4. Mike's Really Hot Habanero & Elderberry Wings
5. Mark's Stuffed Japalenos
6. Habaraisamin Mango Dip

	  
	
	{ Exported from MasterCook Mac }

	Matt's Godzilla Buffalo Wings

	Recipe By: Matt and Lisa Chase mlchase@earthlink.net 
	Serving Size: 1 
	Preparation Time: 0:00 
	Categories: Hot & Spicy Chicken

	Amount Measure Ingredient Preparation Method 
	Chicken wings 
	Crisco 
	Butter 
	Vinegar 
	Durkee Red Hot Cayenne Pepper Sauce or 
	Crystal 
	Tobasco Hot Sauce 
	Ass In The Tub Cayanne Pepper Sauce or 
	Dave's Insanity Sauce

	1. Get yourself some quality chicken wings...these are normally in your 
	supermarket's frozen meats section, thaw the wings. 
	2. Get a tub of shortening...Crisco is fine. 
	3. Get a sealable container lage enough for the wings you are 
	preparing...you will be shaking hot wings in sauce, so it has to seal well, 
	i.e. tupperware or the like. 
	4. Get the shortening hot in a suitable fryer...hot means when a drop of 
	water is added, it explodes! 
	5. Place a portion of the thawed wings into the fryer and cook until 
	done...crispy is good. 
	6. In the container, add a stick of butter and melt in microwave, or melt 
	first on stove, then add to container. 
	7. Add a capfull of vinegar. Save the white wine stuff for your wimpy 
	gourmet recipes. 
	8. Add a whole bottle of Durkee Red Hot Cayenne Pepper Sauce...Crystal is 
	fine too (basically any Louisianna Style Hot Sauce). 
	9. Add a small bottle of Tobasco Hot Sauce. 
	10. Now the Godzilla touch...Add a whole bottle of "Ass In The Tub Cayanne 
	Pepper Sauce," or 1/4 bottle of "Dave's Insanity Sauce" (OUCH!)...available 
	where you buy hot stuff. 
	11. Mix sauce well. 
	12. Add wings from fryer to sauce, cover and shake well. 
	13. Place coated wings on a baking dish and place in a warm oven, i.e. 
	~200F, to dry wings a bit. 
	14.When all wings are finished, eat them!

	What to have with these wings? Well, this is where people screw up. Cut up 
	some celery to dip in your favorite blue cheese dressing. Some fools dip 
	their wings in the blue cheese, again a mental problem. YOU DO NOT DIP 
	WINGS IN BLUE CHEESE-Only Celery! If I find out you are dipping these wings 
	in blue cheese dressing, I will hunt you down!

	Enjoy! 
	Matt Chase

	P.S. This recipe is the closest to authentic Buffalo Wings you will get! 
	Leave out step #10 for more authentic original Buffalo Wings.

	Notes: Some fools like their wings dripping in sauce...this fetish results 
	from some type of mental problem. I do not condone drippy wings!

	  
	
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	{ Exported from MasterCook Mac }

	Oriental Pepper Stir Fry with Peanut Sauce

	Recipe By: Nels Peterson npeterso@ndsuext.nodak.edu 
	Serving Size: 1 
	Preparation Time: 0:00 
	Categories: Favorite

	Amount Measure Ingredient Preparation Method 
	14 ounces favorite stir-fry meat cut in thin strips 
	4 whole green or red bell peppers cut in strips 
	1 cup or more, green onion chopped 
	4 whole jalapeno chile pepper, sliced thin stemed and seeded 
	1/4 cup peanut butter, smooth 
	1 can low-sodium chicken broth 
	1/2 teaspoon crushed red pepper flakes 
	1/2 teaspoon ground ginger 
	1 tablespoon low-sodium soy sauce 
	1 tablespoon Worcestershire sauce 
	1/4 cup cold water 
	3 tablespoons cornstarch 
	2 tablespoons vegetable oil

	Combine Peanut butter, chicken broth, pepper flakes, ginger, soy and 
	worchestershire in sauce pan, bring to boil, stir till smooth. Combine cold 
	water and cornstarch in tightly covered container, shake and add to peanut 
	butter/broth mixture. Cook till thickened.

	Heat oil in large skillet, stir fry meat till just done. Remove meat from 
	pan, stir fry vegetables for 5 - 7 minutes. Add meat to pan, stir fry to 
	mingle vegetable and meat flavors, add thickened sauce, simmer for 3 
	minutes. Serve over rice or oriental noodles.
	

	
	
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	{ Exported from MasterCook Mac }
	
	Mike's Hot Peanut Wings
	
	Recipe By:	Michael Sporrong - http://www.hotchili.st
	Serving Size:	1
	Preparation Time:	0:00
	Categories:	Hot Wings	

	Amount	Measure	Ingredient	Preparation Method
	2 1/4	pounds	Chicken wings	
	MARINADE:	
	6 3/4	ounces	peanut butter	
	6 3/4	ounces	Oil	
	2/3	ounce	Ginger (fresh)	
	2	tb	Soy sauce (Kikkoman or other Japanese)	
	6	cloves	Garlic	
	6	whole	Anaheim chiles	

	Put all ingredients for the marinade in a food processor and mix on high 
	speed 3 minutes with the steel blade. Cover the wings with marinade for 6 - 
	12 hours. Grill the wings until the skin gets crispy but not burnt. Enjoy 
	with or without your favorite dip.

	
	
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	{ Exported from MasterCook Mac }
	
	Mike's Really Hot Habanero & Elderberry Wings
	
	Recipe By:	Michael Sporrong - http://www.hotchili.st
	Serving Size:	1
	Preparation Time:	0:00
	Categories:	Habanero	Hot Wings

	Amount	Measure	Ingredient	Preparation Method
	2 1/4	pounds	chicken wings	
	MARINADE:	
	1/2	cup	Elderberry juice - 200 g fresh elderberry	
	or substitute unsweetened juice	
	1/2	cup	Habanero juice - 240 g fresh habanero)	
	1/4	ounce	Soy sauce (Kikkoman or other Japanese)	
	1/4	ounce	Olive oil	

	Remove the stems from the habanero and use a juicemaker to make fresh 
	habanero juice.
	Make also the fresh elderberry juice in the juice maker.
	Mix the marinade and cover the wings with marinade for 6 - 12 hours.
	Grill the wings until the skin gets crispy but not burnt. Enjoy with or 
	without your favorite dip.
	Freeze leftover marinade an use later for another batch of wings.

	
	
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	{ Exported from MasterCook Mac }
	
	Mark's Stuffed Japalenos
	
	Recipe By:	Mark Hutter - mahutter1@msn.com
	Serving Size:	1
	Preparation Time:	0:00
	Categories:	Jalapenos	Poppers	

	Amount	Measure	Ingredient	Preparation Method
	30-40	whole	Jalapenos peppers		
	1	lb.	bacon
	12	oz.	sharp cheddar cheese
	1	box	tooth picks	
	
	Slice fresh Jalapenos from stem to tip (lengthwise), use Jalapenos that are 
	about 3 inches long. Fill inside of pepper with grated cheddar.

	Wrap enough bacon to go all the way around pepper (should nuke bacon till 
	translucent) and secure with toothpicks.

	Grill outdoors and use indirect heat so flame won't cause bacon to flare 
	up. Heat should be about medium. I generally cook them slit side down for 
	about 5-8 min. and then turn slit side up so all the cheese doesn't run 
	out. I use a gas grill and add Mesquite chips as well. Cook with the grill 
	closed and check on the peppers about every 5 min. Cook until the bacon is 
	Done!

	Notes: We eat these for breakfast where I work if I have any left over from 
	the night I cook them. Enjoy!!

	
	
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	{ Exported from MasterCook Mac }
	
	Habaraisamin Mango Dip

	Recipe By:	Chubs Thebuzz@hotmail.com
	Serving Size:	1
	Preparation Time:	0:00
	Categories:	Dips	

	Amount	Measure	Ingredient	Preparation Method
	4	whole	fresh Habanera peppers	leave seeds in
	1	whole	Thai pepper	leave seeds in
	1	whole	average size mango	
	1/2	cup	cup gold raisins	
	1/4	cup	Spanish onion	 diced
	1	teaspoon	cinnamon
	1		Juice and zest of 1 lime	

	Simmer halved peppers, diced mango (leave peel on), onions, raisins, cinnamon
	and lime zest in enough water to float the peppers. Simmer long enough to warm
	things up but not too long. Throw mixture in blender, with lime juice and then
	puree' to desired consistency.

	Notes:	This is a twist on a recipe I found elsewhere. Works as a dip, sread etc.