Baked Salmon with Fresh Salsa
Baked Salmon with Fresh Salsa
1 Salmon filet
ground cumin
Cookies Flavor Enhancer
brown sugar
Preheat oven to 400 degrees. Make sure the bones have been pulled out. Rinse and pat dry. Season with Cookies Flavor Enhancer, ground cumin and brown sugar. Line a jelly roll pan with non-stick foil (or spray regular foil with oil). Put filet on lined pan, skin side down. Bake in oven at 400 degrees for approximately 20 minutes. Then broil for 2 to 4 minutes if you like the salmon a little drier. Serve with Cookies Premium salsa or homemade fresh salsa.
Fresh Salsa:
2 seeded tomatoes, chopped
1 cucumber, chopped
1 green pepper, chopped
1 red pepper, chopped
1 medium onion, chopped
1/4 cup cider vinegar
1 Tablespoon cilantro
2 Tablespoons soybean or olive oil
salt and pepper, to taste
Mix together and let sit for 1 hour or more for the flavors to blend.
Baked Salmon with Fresh Salsa
Baked Salmon with Fresh Salsa
1 Salmon filet
ground cumin
Cookies Flavor Enhancer
brown sugar
Preheat oven to 400 degrees. Make sure the bones have been pulled out. Rinse and pat dry. Season with Cookies Flavor Enhancer, ground cumin and brown sugar. Line a jelly roll pan with non-stick foil (or spray regular foil with oil). Put filet on lined pan, skin side down. Bake in oven at 400 degrees for approximately 20 minutes. Then broil for 2 to 4 minutes if you like the salmon a little drier. Serve with Cookies Premium salsa or homemade fresh salsa.
Fresh Salsa:
2 seeded tomatoes, chopped
1 cucumber, chopped
1 green pepper, chopped
1 red pepper, chopped
1 medium onion, chopped
1/4 cup cider vinegar
1 Tablespoon cilantro
2 Tablespoons soybean or olive oil
salt and pepper, to taste
Mix together and let sit for 1 hour or more for the flavors to blend.
Bar-B-Q Beer Chicken
Bar-B-Q Beer Chicken
1 - 12 oz. can beer
1/2 cup butter
3 T. Cookies Flavor Enhancer
1 - 3 lb. broiler-fryer chicken, cut-up
1 - 18 oz. bottle Cookies Original BBQ Sauce
Heat beer, butter, and Flavor Enhancer in a saucepan until butter melts. Remove from heat; set aside. Arrange medium hot coals around a drip pan. Dip chicken pieces in beer mixture and place over the drip pan. Grill, covered, for 50 to 60 minutes or until tender (180 degrees), basting occasionally with beer mixture during the first 30 minutes. During the last 10 minutes, baste chicken with BBQ Sauce.
Bar-B-Q Beer Chicken
Bar-B-Q Beer Chicken
1 - 12 oz. can beer
1/2 cup butter
3 T. Cookies Flavor Enhancer
1 - 3 lb. broiler-fryer chicken, cut-up
1 - 18 oz. bottle Cookies Original BBQ Sauce
Heat beer, butter, and Flavor Enhancer in a saucepan until butter melts. Remove from heat; set aside. Arrange medium hot coals around a drip pan. Dip chicken pieces in beer mixture and place over the drip pan. Grill, covered, for 50 to 60 minutes or until tender (180 degrees), basting occasionally with beer mixture during the first 30 minutes. During the last 10 minutes, baste chicken with BBQ Sauce.
BBQ Shrimp Appetizer
36 lg. precooked shrimp
18 slices turkey bacon
1 T. lemon juice
1 T. Worcestershire sauce
1 1/2 c. Cookies Bar-B-Q Sauce, divided
1/3 c. Monterey Jack cheese
Peel and devein precooked shrimp. Mix lemon juice, Worcestershire sauce and 1/2 cup Bar-B-Q Sauce. Place shrimp in mixture and marinate for 4 hours. Cut bacon strips in halves. Partially fry bacon. Do not overcook bacon. Wrap each piece of shrimp with a half bacon strip. Broil wrapped shrimp on highest heat for 5 minutes or until bacon is done. Secure shrimp on a microwavable serving tray. Sprinkle shrimp with Monterey Jack cheese. Refrigerate. Heat shrimp in microwave prior to serving. Serve hot.
BBQ Shrimp Appetizer
36 lg. precooked shrimp
18 slices turkey bacon
1 T. lemon juice
1 T. Worcestershire sauce
1 1/2 c. Cookies Bar-B-Q Sauce, divided
1/3 c. Monterey Jack cheese
Peel and devein precooked shrimp. Mix lemon juice, Worcestershire sauce and 1/2 cup Bar-B-Q Sauce. Place shrimp in mixture and marinate for 4 hours. Cut bacon strips in halves. Partially fry bacon. Do not overcook bacon. Wrap each piece of shrimp with a half bacon strip. Broil wrapped shrimp on highest heat for 5 minutes or until bacon is done. Secure shrimp on a microwavable serving tray. Sprinkle shrimp with Monterey Jack cheese. Refrigerate. Heat shrimp in microwave prior to serving. Serve hot.
Buffalo Wings
12 chicken wings, 1st & 2nd joints
3 T. margarine or butter
1/4 c. all-purpose flour
1 T. white vinegar
2 to 3 tsp. Cookies Wings-N-Things Hot Sauce
1/4 tsp. Cookies Flavor Enhancer
Heat oven to 425 degrees. Melt 2 tablespoons butter or margarine in a 9x13-inch pan in oven. Coat wings with flour and place in pan. Bake, uncovered, 20 minutes. Turn and bake 20 to 25 minutes more. remove from oven and drain on paper towels. Mix 1 tablespoon melted margarine, vinegar, Wings-N-Things and Flavor Enhancer in bowl until blended well. Add baked wings. Toss until evenly coated.
Buffalo Wings
12 chicken wings, 1st & 2nd joints
3 T. margarine or butter
1/4 c. all-purpose flour
1 T. white vinegar
2 to 3 tsp. Cookies Wings-N-Things Hot Sauce
1/4 tsp. Cookies Flavor Enhancer
Heat oven to 425 degrees. Melt 2 tablespoons butter or margarine in a 9x13-inch pan in oven. Coat wings with flour and place in pan. Bake, uncovered, 20 minutes. Turn and bake 20 to 25 minutes more. remove from oven and drain on paper towels. Mix 1 tablespoon melted margarine, vinegar, Wings-N-Things and Flavor Enhancer in bowl until blended well. Add baked wings. Toss until evenly coated.
Caliente Chicken Wings
8 chicken wings
1 c. flour
1/2 tsp. cayenne
1 c. milk
1/2 c. Cookies Taco Sauce & Dip
1 egg
2 tsp cumin
2 c. cooking oil
Cut chicken wings apart. Discard tips. Beat milk and egg thoroughly. Dip wings into milk mixture to coat lightly. In plastic bag, mix flour, cumin and cayenne. Place milk-coated wings into bag and shake. Refrigerate for 30 minutes. Heat oil in electric frypan to about 400 degrees. Fry chicken wings for 7 minutes or until a golden brown. Drain on paper towels. Arrange on plate and cover with warmed Taco Sauce. Serve immediately. Yield: 2 to 4 servings.
Caliente Chicken Wings
8 chicken wings
1 c. flour
1/2 tsp. cayenne
1 c. milk
1/2 c. Cookies Taco Sauce & Dip
1 egg
2 tsp cumin
2 c. cooking oil
Cut chicken wings apart. Discard tips. Beat milk and egg thoroughly. Dip wings into milk mixture to coat lightly. In plastic bag, mix flour, cumin and cayenne. Place milk-coated wings into bag and shake. Refrigerate for 30 minutes. Heat oil in electric frypan to about 400 degrees. Fry chicken wings for 7 minutes or until a golden brown. Drain on paper towels. Arrange on plate and cover with warmed Taco Sauce. Serve immediately. Yield: 2 to 4 servings.
Chicken Sloppy Joes
1 (3 lb.) chicken
1 sm. onion, diced
1 tsp. Cookies Flavor Enhancer
2 c. Cookies Bar-B-Q Sauce
3 T. cornstarch
2 cans chicken broth
1 sm. green pepper, diced
Wash and cut chicken up to fit in a large crock-pot. Put on green pepper, Flavor Enhancer, onion and chicken broth. May need to add a little more water to almost cover chicken. Turn on crock-pot and cook for 4 to 6 hours, or until chicken falls off the bone. When chicken is done, take out of crock-pot and debone. Place meat pieces in frypan. add 1 1/2 cups of the broth from crock-pot. Bring to a low boil. Mix up cornstarch and add to chicken to thicken. Serve on buns.
Note: This recipe works great to freeze for future use.
Chicken Sloppy Joes
1 (3 lb.) chicken
1 sm. onion, diced
1 tsp. Cookies Flavor Enhancer
2 c. Cookies Bar-B-Q Sauce
3 T. cornstarch
2 cans chicken broth
1 sm. green pepper, diced
Wash and cut chicken up to fit in a large crock-pot. Put on green pepper, Flavor Enhancer, onion and chicken broth. May need to add a little more water to almost cover chicken. Turn on crock-pot and cook for 4 to 6 hours, or until chicken falls off the bone. When chicken is done, take out of crock-pot and debone. Place meat pieces in frypan. add 1 1/2 cups of the broth from crock-pot. Bring to a low boil. Mix up cornstarch and add to chicken to thicken. Serve on buns.
Note: This recipe works great to freeze for future use.
Chicken Wings
15 chicken wings, 1st & 2nd joints only
1/2 c. soy sauce
1/4 c. molasses
1/2 c. honey
1 tsp. ground ginger
2 T. Cookies Wings-N-Things Hot Sauce
2 cloves garlic, finely chopped
Place wings in shallow baking dish. In another bowl, mix remaining ingredients and pour over wings. Cover and refrigerate 1 hour, turning occasionally. Heat oven to 375 degrees. Line baking dish with aluminum foil. Remove chicken and place in a single layer on the foil-lined baking dish. Brush with reserved marinade. Bake 30 minutes. Turn and marinate wings. Bake 20 minutes longer.
Chicken Wings
15 chicken wings, 1st & 2nd joints only
1/2 c. soy sauce
1/4 c. molasses
1/2 c. honey
1 tsp. ground ginger
2 T. Cookies Wings-N-Things Hot Sauce
2 cloves garlic, finely chopped
Place wings in shallow baking dish. In another bowl, mix remaining ingredients and pour over wings. Cover and refrigerate 1 hour, turning occasionally. Heat oven to 375 degrees. Line baking dish with aluminum foil. Remove chicken and place in a single layer on the foil-lined baking dish. Brush with reserved marinade. Bake 30 minutes. Turn and marinate wings. Bake 20 minutes longer.
Cookies Mexican Chicken Casserole
1/2 c. margarine
1/2 c. flour
3 c. milk
1 can cream of chicken soup
1 can whole green chilies
8 oz. Mozzarella cheese, shredded
1 c. Cookies Taco Sauce & Dip
3 c. cooked, cut-up chicken
1 bag tortilla chips, crushed
Melt margarine in a large saucepan. Stir in flour. Add milk gradually, stirring until mixture cooks and thickens. Remove from heat. Add Taco Sauce, cream of chicken soup, and the cut-up chicken. Stir well. Line a greased 9x13-inch baking pan with half the crushed chips. Pour on half the chicken mixture. Top with the rest of the crushed chips. Then add the last of the chicken mixture. Slice the green chilies over the top. Bake 45 minutes in a 350 degrees oven. Take out and spread the cheese over the top. Return to oven and bake until golden brown. Remove and let stand 5 minutes before serving. Yield: 4 to 6 servings.
Cookies Mexican Chicken Casserole
1/2 c. margarine
1/2 c. flour
3 c. milk
1 can cream of chicken soup
1 can whole green chilies
8 oz. Mozzarella cheese, shredded
1 c. Cookies Taco Sauce & Dip
3 c. cooked, cut-up chicken
1 bag tortilla chips, crushed
Melt margarine in a large saucepan. Stir in flour. Add milk gradually, stirring until mixture cooks and thickens. Remove from heat. Add Taco Sauce, cream of chicken soup, and the cut-up chicken. Stir well. Line a greased 9x13-inch baking pan with half the crushed chips. Pour on half the chicken mixture. Top with the rest of the crushed chips. Then add the last of the chicken mixture. Slice the green chilies over the top. Bake 45 minutes in a 350 degrees oven. Take out and spread the cheese over the top. Return to oven and bake until golden brown. Remove and let stand 5 minutes before serving. Yield: 4 to 6 servings.
Cookies Sweet & Spicy Hot Wings
5 lbs. frozen wings
1 16 oz. Cookies Wings-N-Things Hot Sauce
2 Tbsp Cookies Flavor Enhancer
1 20 oz. Cookies Sweet Hickory Bar-B-Q Sauce
Thaw wings and season with Cookies Flavor Enhancer. Spray pan with a non-stick spray. Bake in 375 degree oven for 25-30 minutes or until wings are done. Roll in sauce recipe (see below) and place a single layer on baking pan. Heat in oven 15 to 20 minutes at 350 degrees until crisp or you are ready to eat them.
SAUCE RECIPE:
Mix the Cookies Wings-N-Things Hot Sauce and Cookies Sweet Hickory Bar-B-Q sauce together. Start out with 1/2 cup of each to determin how hot or mild you want it.
Serve with celery sticks and blue cheese or ranch dressing.
A combination of Cookies sauces & seasoning creates a wing recipe that will keep people coming back for more.
5 lbs. frozen wings
1 16 oz. Cookies Wings-N-Things Hot Sauce
2 Tbsp Cookies Flavor Enhancer
1 20 oz. Cookies Sweet Hickory Bar-B-Q Sauce
Thaw wings and season with Cookies Flavor Enhancer. Spray pan with a non-stick spray. Bake in 375 degree oven for 25-30 minutes or until wings are done. Roll in sauce recipe (see below) and place a single layer on baking pan. Heat in oven 15 to 20 minutes at 350 degrees until crisp or you are ready to eat them.
SAUCE RECIPE:
Mix the Cookies Wings-N-Things Hot Sauce and Cookies Sweet Hickory Bar-B-Q sauce together. Start out with 1/2 cup of each to determin how hot or mild you want it.
Serve with celery sticks and blue cheese or ranch dressing.
Creamy Salsa Turkey
2 T. margarine
2 green onions, sliced
1 lb. turkey breast slices
2 tsp. soy sauce
2 tsp. lime juice
1/4 tsp. Cookies Flavor Enhancer
1/2 c. Cookies Premium Salsa
1/2 c. sour cream
1 clove garlic, chopped
Melt margarine in a skillet. Sprinkle Flavor Enhancer on each side of turkey and cook in margarine for about 3 minutes. Remove and keep warm. In same skillet, stir salsa, soy sauce, lime juice and garlic. Heat to boil, stirring constantly. Remove from heat and stir in sour cream. Pour over turkey and top with green onions.
Creamy Salsa Turkey
2 T. margarine
2 green onions, sliced
1 lb. turkey breast slices
2 tsp. soy sauce
2 tsp. lime juice
1/4 tsp. Cookies Flavor Enhancer
1/2 c. Cookies Premium Salsa
1/2 c. sour cream
1 clove garlic, chopped
Melt margarine in a skillet. Sprinkle Flavor Enhancer on each side of turkey and cook in margarine for about 3 minutes. Remove and keep warm. In same skillet, stir salsa, soy sauce, lime juice and garlic. Heat to boil, stirring constantly. Remove from heat and stir in sour cream. Pour over turkey and top with green onions.
