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Gameday Appetizers | Appetizer Ideas | Finger Food
Gameday Appetizers | Appetizer Ideas | Finger Food - Looking for some Gameday Food Ideas? Then you've found the right channel. In this video I will show you just how easy it is to prepare and make my ABs Gameday Trio, Spicy Brown Sugar Bacon Wrapped Lil Smokies, Slow Cooker Queso Dip, and Slow Cooker BBQ Meatballs.
If you looking for the BELLA Triple Slow Cooker and Buffet Server click this link,
Slow Cooker Queso Dip
Ingredients
1 lb Lean Ground Beef
24 ounces processed American Cheese (Velveeta) diced
2 Jalapeno Peppers, seeded and diced fine
1 medium Yellow Onion
1/2 medium Green Bell Pepper, diced
1 can of Chili (15 ounces)
1 cup medium Salsa
1 tsp Hot Sauce
8 ounce Cream Cheese, cubed
Slow Cooker BBQ Meatballs
Ingredients
32 ounce bag of frozen fully cooked Meatballs
18 ounce Jar of Grape Jelly
18 ounce BBQ
Spicy Brown Sugar Bacon Wrapped Lil Smokies
Ingredients
16 ounce package of Lil Smokies
1 package of your favorite Bacon
3/4 cup Brown Sugar
1/4 tsp Cayenne Pepper or more to taste
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LITTLE SMOKIES with Homemade Sweet Onion BBQ Sauce!
In this video we will show you how to make a DELICIOUS homemade sweet onion bbq sauce for this Little Smokies Appetizer dish! This is the perfect side dish for your next party, holiday celebration or any other occasion that will make taste buds ROAR! Our El Yucateco Red Hot Sauce really kicks this recipe up beyond amazing! Please be sure to Like this video, Subscribe to our channel for more content and leave us a comment. We love hearing from you!
Thank you so much for watching our video! You can visit our website anytime at elyucateco.com for product details and more recipes!
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#LittleSmokies #HomemadeBBQsauce #KingOfFlavor
Ingredients Needed:
- 1 or 2 packages of Little Smokies
- 2 cups of your favorite ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/2 cup Worcestershire sauce
- 1 tablespoon of coarse fresh cracked black pepper
- 2 tablespoons of onion powder
- 1 tablespoon of garlic powder
- 1oz of El Yucateco Red Hot Sauce
- A little shredded cheddar cheese and some parsley for garnish!
Instructions:
Always wash your hands before prepping any food recipe.
In a medium sized sauce pot, place ketchup inside as a base, then add apple cider vinegar, brown sugar, Worcestershire sauce, black pepper, onion powder, garlic powder, and 1oz of El Yucateco Red. Heat pot on low to medium heat while whisking for 10-15 minutes until sauce is mixed well, hot and thickened to your preference. Add little smokies to the pot and mix well. Cover and let simmer for 10 minutes on low heat stirring occasionally. Now you can serve them up into a slow cooker for guests or onto a plate and garnish them with cheddar cheese and parsley for flavor and color! ENJOY!
Chapters:
0:00 Introduction
0:32 How to make the best little smokies
0:40 How to make homemade sweet onion bbq sauce
0:41 How to make a little smokies appetizer
0:42 How to make homemade bbq sauce
0:58 BEST BBQ sauce secret ingredient!
1:23 How to serve little smokies
1:42 Little Smokies Taste Test!
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Stock Music and/or Audioblocks Subscription
The greatest hot dog topping EVER! Just like NYC Hot Dog Carts!
Thanks for watching! Please give a like, and subscribe and share if you're awesome!
This is almost exactly like the sauce you find on NY Hot Dog Carts! Use it on hot dogs, burgers, steaks, ice cream, anything!
Hot Dog Onion Sauce (NY pushcart style)
- 2 tablespoons neutral oil like canola
- 4 large onions (sweet work best)
- 5 cloves garlic, pressed or minced fine
- ¼ cup Tomato Paste
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon ground mustard
- 1/8 teaspoon ground cinnamon
- ½ cup white vinegar
- ½ cup brown sugar
- 4 cups water
- Slurry: 2 tablespoons water & 1 tablespoon cornstarch
1. Cut onions in half, and slice into ¼ inch slices
2. In 5qt pot, add oil and heat on medium
3. Add onions and cook for a few minutes until they begin to soften and release water
4. Add garlic and cook for about one minute
5. Add tomato paste and cook for another minute or two
6. Add all the spices and stir
7. Add vinegar and brown sugar, stir
8. Add water, stir well, and bring to a simmer
9. Simmer for 30-45 minutes until liquid begins to thicken
10. Add cornstarch slurry and stir well. Turn heat off and allow to cool slightly
11. Serve and enjoy!
Ree's Smoked Sausage in BBQ Sauce | Food Network
Smoked sausages in a spicy barbecue sauce: a classic dish everyone loves.
Get the recipe:
Smoked Sausage in BBQ Sauce
Recipe courtesy of Ree Drummond
Total: 15 min
Active: 5 min
Yield: 24 servings
Level: Easy
Ingredients
3 pounds large smoked sausage, cut into diagonal slices
1 bottle barbecue sauce
1/4 cup jarred, sliced jalapenos, plus 2 tablespoons liquid from the jar
Dash of hot sauce
Directions
Special equipment: toothpicks
Combine the sausage, barbecue sauce, jalapenos and their liquid and the hot sauce in a pot and warm with the lid on until bubbly. Transfer to a chafing dish for serving. Serve with toothpicks.
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Smoky Chicken Fried “Rice” and Raisin Sauce | Orange Vest #2
Maybe there’s not much wrong with this recipe, but I can’t stand cilantro (I’m one of those who think it tastes like soap), and I don’t necessarily want a spicy dish either. So, we’re going to make some renovations to this recipe. It actually boils down to a simplification, believe it or not, and the addition of just a couple of staple items.
WHAT BLUE APRON WANTED US TO MAKE: Smoky chicken with creamy cilantro sauce over spicy carrots and farro.
WHAT WE’RE MAKING INSTEAD: Smoky chicken fried “rice” (farro) with raisin wine sauce.
WHAT WE ADDED: One (1) Large Egg, 1/4 Cup Red Wine, 1 oz Raisins
WHAT WE TOOK AWAY: Brid’s Eye Chile Pepper, Cilantro Sauce
WHAT WE DID DIFFERENTLY: Instead of serving the chicken over the farro and carrots, we combined things to make a chicken fried “rice,” topping it with a smoky raisin wine sauce. We diced and cooked the chicken over medium-high heat in a large Dutch oven, then removed to a bowl and set aside once browned and cooked through. We cooked the carrots for a few minutes in the fond remaining in the pan before adding the cooked farro and continuing to brown for a few minutes longer. We added the cooked chicken back in and stirred to combine, then added the diced sweet peppers, minced garlic, and half the smoky spice blend, cooking for about 30 seconds longer. We then added the red wine vinegar and stirred to combine, reducing the heat to low. Last, we cracked the egg into the farro, breaking up the yolk and stirring as the it cooked. While the chicken and rice were cooking, we plumped up one small box (1 ounce) of raisins in about a tsp each of red wine and sherry vinegar for about 45 seconds in the microwave. With a fork, we whisked together the fromage blanc, honey, wine/raisin mixture, and the other half of the spice blend to form a sauce. The farro was split among two bowls and topped with the smokey raisin wine sauce. Delish!
ORIGINAL BLUE APRON RECIPE LINK:
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ThermoPro Dual Probe Digital Wireless Thermometer:
CDN Oven Thermometers:
Etekcity Laser Infrared Thermometer:
Southern Champion 3 lb Food Trays:
Freeze-Tite Premium Plastic Wrap:
Pizzacraft 16.5” Round Baking/Pizza Stone:
Quilon Unbleached Brown Parchment Paper Sheets:
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