Cheddar Broccoli Soup

2 cups chopped onion
2 tbsp butter
2.5 lbs peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon
3 cups fresh broccoli, cooked and drained
3 cups shredded Cheddar cheese
Salt and pepper to taste

1. In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
2. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
3. In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
4. Add cheese and heat soup through until cheese is melted. Serve warm.

Spinach Artichoke Dip

2 cups parmesan cheese
10 oz. frozen chopped spinach, thawed
14 oz. can artichoke hearts, drained and chopped
⅔ cup sour cream
1 cup cream cheese
⅓ cup mayonnaise
2 tsp garlic, minced

1. Mix together parmesan cheese, spinach, and artichoke hearts.
2. Combine remaining ingredients and mix with spinach mixture.
3. Bake for 20-30 minutes at 375°F.

Crab Dip

1 lb lump crabmeat
1 cup grated monterey jack pepper cheese
¾ cup mayonnaise
¼ cup freshly grated parmesan cheese
¼ cup minced spring onion
6 cloves roasted garlic
3 tbsp Worcestershire sauce
2 tbsp fresh lemon juice
1 tsp Tabasco sauce
½ tsp dry mustard
salt
black pepper

1. Clear crab meat of any shells.
2. Mix all ingredients thoroughly.
3. Bake at 325°F for 30 minutes.

Crispy Hot WIngs

2 tbsp Cornflour
1 tbsp Plain flour
1 tbsp Dried chilli flakes or hot chilli powder
1 tbsp Freshly ground black pepper
Salt
½ tbsp Onion salt
1 tbsp Garlic powder
½ tbsp MSG
2 drops of yellow food coloring or some saffron.
200 ml raising agent (egg/milk; adds crispiness).
2 L of cooking oil.

1. Dust wings in cornflour.
2. In a mixing bowl place all the dry ingredients. Add raising agent.
3. The mixture needs to be used straight away, so dip dusted wings in batter one at a time, and place in hot oil for about 3 mins or until golden color achieved.
4. Fry in small batches, avoiding overcrowded pan. Remove from fryer with slotted spoon on a baking tray.
   Place in oven for 20-25 mins at 210°C.

Buffalo Wings

4 lbs chicken wings, cut into drumettes and flats
1 tbsp baking powder
1 tbsp kosher salt
8 tbsp (1 stick) unsalted butter
1 cup Frank's RedHot Sauce
Bleu cheese dressing
Celery sticks

1. Dry wings with paper towel.
2. Sprinkle baking powder and salt. Toss until evenly coated.
3. Refrigerate wings for at least 8 hours.
4. Bake wings in oven at 450°F for 20-25 mins or until crisp and golden brown.
5. Combine butter and hot sauce in small saucepan and cook over medium heat. Add whatever seasoning desired.
6. Toss baked wings into hot sauce/butter mixture.
7. Serve with celery sticks and bleu cheese/ranch dressing.