* For Pudding:
* 1 liter milk
* 1 cup flour
* 1 cup tozşeker
* According to the desire to give flavor gum drops of vanilla or part 3-4
* 1 package cream or milk kremşanti
* Kadayıf for:
* 250gr. kadayıf
* Half or 1 cup medium-fine drawn between the nut
* 2-3 tablespoons butter
* Half a cup or less tozşeker

Built in:

1. Already put in a refrigerator Kadayıf bags and freeze in freezer bags and crumbling to pieces in the butter. A large knife as an alternative to coast on the board.
2. In a large skillet melt the butter then. Transfer into the middle area in fire Kadayıf until brown stirring constantly to boiling.
3. The color of your roasted hazelnuts did not return after starting kadayıf if the latest add a little more roasted kavurun.
4. After 1 minute more scorching extra Tozşekeri whether the bottom of the cooker off.
5. To prevent hot pans will be the next to a steel bowl or another large bowl and let cool to get to.
6. Meanwhile cook the custard the medium in a deep saucepan in dribs and drabs is mixed with flour and milk tozşekeri wire beater until further stirring koyulaşana whether cooked in the middle to fire.
7. From fire and add a little chill 4-5 minutes after the mixer kremşantiyi fluttering.
8. After a rough first chill of rectangular glass custard thoroughly roasted hazelnut Pour half of kadayif. Scrub gently poured the entire custard.
9. And dredge thoroughly in the refrigerator kadayıfıda remaining slice serve after cooling.

Note: Kadayıf and custard while hot and crisp features softened and meet kadayıf heat will be lost.


2 lbs chicken wings (about 12 wings)
3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce (like Crystal or Frank’s Original)
1 Tbsp paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

Celery sticks (optional)

Blue cheese dip
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup mayonnaise
1 Tbsp white wine vinegar or white vinegar
1 clove garlic, minced




1 Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a plastic bag. Set aside. Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.

2 Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.

3 Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade. 

Serve with Blue Cheese Dip and celery sticks. Makes approximately 24 pieces (about 12 appetizer servings).

Blue cheese dip

Combine dip ingredients – sour cream, mayonnaise, blue cheese, vinegar, and garlic – in a blender or food processor. Blend or pulse until smooth. Cover and chill up to a week.