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When the caramel and nougat are firm (about 30 min), slice down the middle of the pan with a sharp knife and then slice across into 7 segments to make a total of 14 bars. Melt the milk chocolate chips in a microwave for 2 minutes on half power, stirring halfway through the cooking time. Melt completely, but be careful not to overheat. Resting the bar on a fork (and use fingers if needed) dip each bar into the chocolate to coat completely and tap the fork against the side of the bowl to knock off the excess chocolate.

You want just enough oil to cover the wings entirely -- an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well-blended. Combine the flour, paprika, cayenne powder, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60-90 minutes.

Heat the mixture for 20-30 minutes, stirring often, until it is a dark chocolate color. 2. Remove the roux from the heat, stir in the rest of the flour, abd add the remaining ingredients to the saucepan; mix well. 3. Put the saucepan back over the heat, turn it up to medium and bring the gravy to a boil. Reduce heat and simmer for 15 minutes, or until thick. Makes about 3 cups. 7 2 1 1/3 1 1/2 1/2 1/4 1/4 1 KFC Macaroni Salad ounces Box elbow macaroni, cooked Ribs celery minced fine tablespoon Dry minced onion cup Diced sweet pickles cups Miracle whip cup mayonaise teaspoon Black pepper teaspoon Dry mustard teaspoon Sugar Salt to taste Combine everything just as listed.

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Awesome Restaurant Recipes

by Edward

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