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Baked Night Honey BBQ and buffalo baked chicken, buffalo baked tofu wings, plain and buffalo mac and cheese, coleslaw, dinner rolls, and vegan brownies - serves ~150.
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Reset checklist Honey BBQ Chicken Thighs · 28 servings Ingredients Instructions Rinse the chicken thighs in a wash of equal parts cold water and vinegar with the lemon juice added, to clean and tenderize. Pat dry. Combine the salt, black pepper, chili powder, smoked paprika, and garlic powder for the seasoning blend. Season the chicken thighs generously on all sides. Preheat the oven to 400°F and arrange the chicken skin-side up on a rimmed baking sheet. Bake 35-45 minutes, until the internal temperature reaches 165°F and the skin is browned. Meanwhile, make the honey BBQ sauce: melt the butter, then whisk in the BBQ sauce, honey, ketchup, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, hot sauce, and salt. Simmer 5 minutes to combine. Toss or brush the baked chicken generously with the honey BBQ sauce before serving. Crispy Baked Buffalo Tofu Wings · 84 servings Ingredients Instructions Preheat the oven to 425°F (220°C) and lightly grease a large rimmed baking sheet. Press the tofu: sandwich it between two baking sheets with something heavy on top to push the water out. Cut the tofu into 18 wing-shaped sticks: 6 slabs width-wise, then each slab into 3 strips. Set up a breading station: cornstarch in one bowl, plant milk in a second, and the bread crumb mixture (panko, olive oil, paprika, salt, pepper, parsley) in a third. Dip each piece in the starch, then the milk, then roll in the breadcrumbs. Use one hand for dry and the other for wet, or you will have a bad time. Bake for 25 minutes, flip, then bake another 10-15 minutes until crispy. While baking, make the buffalo sauce: melt the vegan butter and stir in the hot sauce, granulated garlic, and salt. Transfer the baked tofu wings to a large bowl and toss with the buffalo sauce to coat. Serve immediately. Baked Creamy Mac and Cheese · 40 servings Ingredients Instructions Preheat the oven to 325°F and grease a 9x13 baking dish. Cook the pasta in salted boiling water until al dente. Drain well. Melt the butter in a large pot or skillet over medium heat. Whisk in the flour and cook 1 minute, until lightly browned. Whisk in the evaporated milk, heavy cream, dijon mustard, garlic powder, onion powder, black pepper, salt, and smoked paprika. Taste and adjust seasoning. Slowly whisk in two-thirds of the cheese until melted and smooth. Stir in the drained pasta. Spread half the mixture into the baking dish. Sprinkle with half the remaining cheese. Add the rest of the pasta mixture on top, sprinkle with the remaining cheese, and dust with a little extra smoked paprika. Bake 25 minutes until bubbly and golden. Buffalo Mac and Cheese · 40 servings Ingredients Instructions Preheat the oven to 325°F and grease a 9x13 baking dish. Cook the pasta in salted boiling water until al dente. Drain well. Melt the butter in a large pot or skillet over medium heat. Whisk in the flour and cook 1 minute, until lightly browned. Whisk in the evaporated milk, heavy cream, dijon mustard, garlic powder, onion powder, black pepper, salt, and smoked paprika. Taste and adjust seasoning. Slowly whisk in two-thirds of the cheese until melted and smooth. Stir the hot sauce and melted butter for the buffalo sauce into the cheese sauce until combined. Stir in the drained pasta. Spread half the mixture into the baking dish. Sprinkle with half the remaining cheese. Add the rest of the pasta mixture on top, sprinkle with the remaining cheese, and dust with a little extra smoked paprika. Bake 25 minutes until bubbly and golden. The Best Dinner Rolls · 200 servings Ingredients Instructions Combine flour, yeast, sugar, salt, warm milk, softened butter, and egg in the bowl of a stand mixer. Attach the dough hook and mix on the lowest speed until flour is incorporated, scraping down the sides as needed. Increase speed to medium and beat for 2 minutes. Add ½ cup flour and mix until incorporated. Add another ½ cup flour and repeat, mixing at medium speed for 2 minutes until a ball of dough forms. Add additional flour as necessary. The dough should be slightly sticky and soft, pulling away from the edge of the bowl. Transfer the dough to a lightly greased bowl, cover with a towel or plastic wrap, and let rise for 30 minutes at room temperature. Punch down the dough lightly to deflate. Pinch off pieces and form 24 rolls (about 2 oz / 57 g each). Place rolls on a lightly greased quarter baking sheet or 9×13 baking dish. Cover and let rise for an additional 30 minutes at room temperature. Preheat oven to 375°F (190°C). Bake for 12-15 minutes or until golden brown and cooked through. Tent with foil if rolls begin to brown too quickly. Remove from oven and brush hot rolls with melted butter. Serve immediately.