5 lbs of chicken wings
8 oz. Bold Faithful Wing Sauce
Ranch Dressing (optional)
Blue Cheese Dressing (optional)
Sliced Celery (optional)
Deep fry 5 lbs of chicken wings in a deep fryer.
Drain, remove and place into a bowl and add
8 oz. of Bold Faithful Wing Sauce.
Put in oven at 375 Degrees for desired texture. (optional).
1 1/2 pounds ground beef
8 oz. Sweet Cheyenne Marinade
2 sleeves of (Ritz or Club) crackers
1 bag of seasoned croutons
1 green pepper (diced)
1 onion (diced)
garlic powder and pepper to taste
Thoroughly mix the beef, 8 oz. Sweet Cheyenne Marinade, (Ritz or Club) crackers, bag of seasoned croutons, green pepper (diced), onion (diced), eggs, garlic powder and pepper to taste in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 375 degrees F. for 45 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Serving Suggestion: Serve with a mashed potatoes and cucumber salad.
"Big thanks to our good friends: Dan & Dawn Dolbeau for this recipe!"
3 pounds raw chicken breast tenders
3 cups all-purpose flour
2 to 3 teaspoons seasoned salt, such as Lawry's Seasoned Salt,
or spices of your choosing
Sweet Cheyenne or Bold Faithful Dipping sauce, for serving
Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
Serve with your favorite Sweet Cheyenne or Bold faithful dipping sauce.
1/3 cup mayonnaise
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
8 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
1 1/2 cups breadcrumbs
Freshly ground black pepper
Sweet Cheyenne Marinade for brushing
Combine the mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight.
Preheat a grill to medium low. Brush the Chicken with Sweet Cheyenne Sauce. Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat. Grill the chicken.
Brush the chicken with Sweet Cheyenne, turning once, until golden brown and cooked through, 20 to 25 minutes per side.
1 Bottle of Sweet Cheyenne Marinade
4 (12 to 14-ounce) rib-eye steaks
Place the ribeye steaks in a 1-gallon resealable plastic storage bag and add the Bottle of Sweet Cheyenne Marinade. Allow to marinate at room temperature for a minimum of 30 minutes. Best results - Marinade overnight in refrigerator.
Preheat a grill to medium to High heat.
Remove the steaks from the marinade and place the steaks on the grill and cook to the desired doneness...
Remove from the grill and serve immediately.
1 (6 to 8-pound) beef brisket
1/2 cup rub (recommended: Salt & Pepper)
1 Bottle of Sweet Cheyenne or Bold Faithful Sauce
Preheat the oven to 225 degrees F.
Trim the fat evenly across the top to 1/4-inch thick.
In a shallow pan, season the brisket liberally with the rub, then Pour bottle over Brisket then cover with foil.
Cook in the oven until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours.
Turn Oven off. let stand for 1 hour...
Remove the meat from the oven and rest the meat rest for 20 minutes. Slice in 1/4-inch thick slices.
1/2 cup all-purpose flour
2 (6 to 8-ounce) boneless, skinless chicken thighs, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini)
1/4 cup Sweet Cheyenne to replace the Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
In a shallow bowl or plate combine the flour.
Quickly dredge the chicken thigh halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
Add the Sweet Cheyenne Sauce and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the sauce has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. (you might have to add a little flour to thicken)
Lower the heat to medium and return the chicken thighs to the pan and continue to cook until they are cooked through and the sauce has thickened, about 8 to 10 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.
Garnish with chopped chives and serve immediately over Noodles, Rice, Or Mashed Potatoes.
8 ounces cream cheese
1/2 cup finely chopped celery
1/2 cup Bold faithful Wing Sauce
1 rotisserie chicken, shredded
1 cup crumbled blue cheese
Crackers, bread or carrot sticks, for serving
Preheat the oven to 425 degrees F.
In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes.
Add the celery, wing sauce and chicken and mix well.
Transfer the mixture to a 9-inch pie plate and sprinkle the crumbled blue cheese on top.
Bake until hot and bubbly, about 25 minutes.
Serve with crackers, bread or carrot sticks.
store-bought rotisserie chicken
1/4 cup Bold Faithful wing sauce
1 teaspoon ground black pepper
1 3/4 cups sharp Cheddar
1/4 cup freshly sliced scallions
1 cups all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs
Vegetable oil, for frying
Have oil heated to 350 degrees F.
Pick the meat from the chicken and discard the skin.
Place the chicken in a large bowl and add the
Bold Faithful Wing Sauce, pepper,
cheese, and scallions, and toss to combine.
Roll the chicken into 2-ounce balls, about the size of a golf ball.
Place the flour, eggs, and bread crumbs in 3 separate bowls.
Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch.
Remove the chicken to paper towel lined plate to drain the excess oil.
To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary.
**Serve the chicken alongside the Bold Faithful dipping sauce or Ranch dressing.
1/3 cup nonfat sour cream
2 tablespoons crumbled blue cheese
1 tablespoon skim milk
2 teaspoons mayonnaise
Sea salt and freshly ground black pepper
2 tablespoons unsalted butter
1/4 cup hot sauce, such as Frank's
1 tablespoon freshly squeezed lemon juice
2 tablespoons olive oil
8 cups cauliflower florets (from about 1 medium head)
Preheat the oven to 400 degrees F.
For the cheese sauce:
Whisk together the sour cream, blue cheese, milk,
mayonnaise, 1/8 teaspoon salt and a few grinds of pepper in a
small bowl. Cover and refrigerate until chilled, about 30 minutes.
For the Buffalo cauliflower:
Microwave the butter in a small microwave-safe bowl on high until melted.
Whisk in the hot sauce and lemon juice and set aside.
Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl.
Add the cauliflower and toss until well coated.
Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes.
Whisk the Bold faithful wing sauce mixture again, drizzle over the cauliflower and toss with tongs to coat.
Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more.
Serve hot with the cheese sauce.
7 tablespoons unsalted butter, plus more for the dish
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup Bold Faithful Wing Sauce
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes
(about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
Preheat the oven to 350 degrees F.
Butter a 9-by-13-inch baking dish.
Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
Melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes.
Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup Bold Faithful wing sauce and simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup sauce and stir until thick, about 2 minutes.
Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes.
Let rest 10 minutes before serving.
1 tablespoon olive oil
3 cloves garlic - minced
2 stalks celery - diced
3 bell peppers, orange, red and green - diced
Pickled jalapeno slices - diced
1 medium onion - diced
1/4 teaspoon salt
1/8 cup sugar
1/4 cup Sweet Cheyenne Sauce
1/4 cup Bold Faithful wing sauce
2 pound ground beef
4 tablespoons chili powder
2 teaspoon ground cumin
Three 14.5-ounce cans petite-cut diced tomatoes
Three 14.5-ounce cans crushed tomatoes
One 15.5-ounce can red kidney beans
One 15.5-ounce can light red kidney beans
Two 15-ounce can pinto beans
One 15-ounce can great northern beans
Shredded Cheese (Optional)
Sour Cream (Optional)
Heat the oil in a large nonstick saucepan over medium-high heat
add Ground beef and cook.
Add the garlic, celery, bell peppers, jalapenos and onions and salt.
Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
Stir in the chili powder and cumin and cook until the beef is fully browned, about 6 minutes.
Add the tomatoes, beans, sugar, WSC Sauces and bring to a boil.
Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour.