Dysart’s Football Party Recipes

Updated 12 months ago

Buffalo Sauce
(Mild)

6 oz Frank’s Red Hot Cayenne Pepper Sauce
2 oz Frank’s Extra Hot Cayenne Pepper Sauce
32 oz Butter (melted)
3 oz White Vinegar

Mix all ingredients together.

Buffalo Sauce
(Medium)

16 oz Mild Buffalo Sauce (above recipe)
16 oz Frank’s Red Hot Cayenne Pepper Sauce

Mix all ingredients together.

Buffalo Sauce
(Hot)

16 oz Mild Buffalo Sauce (above recipe)
16 oz Frank’s Extra Hot Cayenne Pepper Sauce
Pinch Cayenne Pepper

Mix all ingredients together.

Buffalo Sauce
(Extra Hot)

16 oz Frank’s Extra Hot Cayenne Pepper Sauce
Cayenne Pepper to Taste

Mix all ingredients together.

Dysart’s Blue Cheese Dressing
32 oz. Mayonnaise
2/3 lb. Blue Cheese Crumbles
1 tsp Worcestershire Sauce
tsp Basil
Dash Tabasco Cayenne Pepper Sauce
tsp Oregano
Dash White Pepper
tsp Granulated Garlic
8 oz. Sour Cream
Milk
Combine all ingredients. Add milk to adjust consistency. Mix well.
Refrigerate at least 3 hours to fully blend flavors.

Chicken Wings

Follow instructions on back of chicken wing package. If you do not have a fryer you can take them right out of the oven and dip in your favorite sauce. If you prefer a little more crispiness cook in 350 degree fryer for 2 minutes and then coat with favorite sauces.

Dysart’s &quot:Yazwich&quot: Sauce
1 cup Mayonnaise
1 cup Sour Cream
cup Prepared Horseradish

Combine all ingredients and mix well.

Dysart’s &quot:Yazwich&quot:
Shredded Lettuce
Sliced Tomatoes
Sliced Red Onions
Swiss Cheese
Sliced Roast Beef
Dysart’s &quot:Yazwich&quot: Sauce

Assemble all ingredients on a sub roll.

Chicken fingers

7 cups clam fry

4 cups water

chicken tenders

oil for frying

Prepare batter. In one bowl put in 4 cups of clam fry. In another bowl mix 3 cups of clam fry to 4 cups of cold water. Take the chicken tenders and place in clam fry first then to the water/clam fry mix and back into the clam fry. Cook chicken in a 350 fryer for 3 to 4 minutes, cut into one of the thickest piece of chicken to make sure that the chicken is completely white with no visible pink.

*** Panko (Japanese bread crumbs) can be substituted for the clam fry for a little different twist and added crispiness. ***

Onion Rings

7 cups clam fry

4 cups water

sliced onions

oil for frying

Prepare batter. In one bowl put in 4 cups clam fry. In another bowl mix 3 cups of clam fry to 4 cups of cold water. Cut the onion rings to your preference of thickness. Dip the onion rings into the water/clam fry mix first then to the clam fry, back into the water/clam fry mix and then finally into the clam fry again. Shake of excess batter. Cook to desired crispiness in fryer at 350 (2 to 2 1/2 min).

*** Panko (Japanese bread crumbs) can be substituted for the clam fry for a little different twistand added crispiness. ***

Dysart’s Chili
2.5 lbs Ground Beef
1 cup Diced Onions
1 cup Diced Green Peppers
6 cups Canned Diced Tomatoes
2 cups Salsa
2 cups Stewed Tomatoes
1 tsp Cumin
1 tsp Chili Powder
1 tsp Paprika
1 tsp Taco Seasoning
tsp Garlic Powder
tsp Onion Powder
6 cups Canned Red Kidney Beans

Cook ground beef, diced onions and peppers until onions and peppers are
soft and ground beef is no longer pink. Drain. Add remaining ingredients
except kidney beans. Simmer at least 1 hour. Add kidney beans and heat
through.

Dysart’s Seafood Stuffing
5 sticks Butter or Margarine
lb Imitation Crab Meat
2 oz Cooked Lobster Meat
2 oz Baby Shrimp
2 oz Chopped Scallops (or Whole Bay Scallops)
2 oz Chopped Pollack

In a large saucepan, melt butter. Then, add imitation crab meat, lobster,
scallops, shrimp and pollack. Cook until all seafood is cooked. Remove
from heat.

To the mixture, add:
10 oz. Crushed Ritz Crackers
Dried Parsley to Color
Salt &amp: Pepper to Taste

Mix thoroughly. If stuffing is too dry, additional melted butter may be
added to moisten. Place seafood stuffing on top of scallops or mushrooms and cook for 20 to 25 minutes in a 350 oven.


MENU