Wing Sauce Recipes Continued

Spicy Moroccan
6 tablespoons melted butter
1/4 cup harissa (hot chile paste)
¼ cider vinegar.
Serve with 1 cup Greek yogurt mixed with 2 tablespoons each olive oil and chopped mint.
 
Vietnamese
Puree 1 1/2 cups cilantro
 6 tablespoons melted butter
1 garlic clove
2 tablespoons each fish sauce, lime juice and chopped jalapenos.

Cajun
6 tablespoons melted butter
1/4 cup hot sauce
¼ tsp cayenne pepper,
2 tablespoons Tony Chachere Cajun seasoning.

Old Bay
juice of 1 lemon
1cup melted butter,
1 teaspoon Old Bay Seasoning.
Serve with lemon wedges.

Chicken Parmesan
1 cup marinara sauce
½ tsp garlic powder
 ½ tsp basil
¼ cup grated mozzarella
¼ cup grated parmesan

Ancho-Peach
1/2 cup peach preserves
1 1/2 tablespoons each lemon juice
1 ½ tablespoon soy sauce
1 teaspoon ancho chile powder.

Curry Chutney
1/3 cup each mango chutney
lime juice
1 chopped red jalapeno
6 tablespoons melted butter
2 teaspoons curry powder.

Chipotle
3 tablespoons chopped chipotle chiles in adobo sauce
1/4 cup each cider vinegar and honey
3 tablespoons melted butter
1/2 teaspoon ground cumin.

Kimchi
1/2 cup finely chopped kimchi (Korean pickled vegetables)
1/4 cup kimchi brine
3 tablespoons each melted butter and chopped scallions.

Steakhouse
salt to taste
2 tablespoons coarsely ground pepper
1/3 cup steak sauce.

Rosemary-Lemon
1/4 cup lemon-pepper seasoning
2 teaspoons chopped rosemary
6 tbsp melted butter

Horseradish
1/2 cup dijon mustard
1/4 cup horseradish
1/2 cup grated parmesan
1 teaspoon paprika

Maple Bacon
1 tablespoon bacon drippings
1/4 cup maple syrup
2 tbsp cider vinegar
2 tbsp bourbon
sprinkle with 8 bacon slices crumbles
 
Sweet Mango Barbecue
simmer
1 cup mango nectar
3 tablespoons barbecue sauce until reduced to 1/2 cup, about 20 minutes.

Terriyaki-Orange
simmer
3/4 cup orange juice
1/4 cup terriyaki sauce until reduced by half, about 15 minutes. Toss with the wings.

Honey-Mustard 
1 tablespoon melted butter
1/3 cup Dijon mustard
1/4 cup honey

Ginger-Scallion
1/2 cup minced scallions
2 tablespoons butte
2 tablespoons grated ginger
2 tablespoons soy sauce
2 tablespoons mirin (or sake),
3/4 teaspoon each kosher salt and sesame oil.

Chinese Barbecue
1/2 cup minced scallions
1/3 cup hoisin sauce
2 tablespoons butter,
2 tablespoons honey
2 tablespoons grated ginger,
3/4 teaspoon sesame oil.

Thai Chili
1 cup Thai sweet chili sauce
1 shredded carrot
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons grated ginger
2 teaspoons kosher salt.
 Serve with lime wedges.

Taco Spiced
6 tablespoons melted butter
3 tablespoons taco seasoning.
Serve with salsa.

Mole’
1/3 cup mole’ sauce
juice of 2 oranges
2 tablespoons honey
1/4 cup water..

Lemon Garlic
¼ tsp salt
1 ½ teaspoons paprika
3 tablespoons each lemon juice and minced garlic,
1 teaspoon lemon zest

Pesto
1/2 cup pesto
1/4 cup grated parmesan.

Hawaiian
1 1/2 cups pineapple chunks
1 tablespoon each oyster sauce
1 tablespoon honey
Carolina Style BBQ
3 tablespoons melted butter
3 tablespoons
yellow mustard, cider vinegar and brown sugar.

Thai Peanut
1/4 cup coconut milk
1/4 cup peanut butter
1/4 tsp cayanne
1 tbsp lime juice
1 tbsp soy
1 tsp grated ginger



*****NOTE FOR ALL SAUCES*****
Cooking Directions;
Combine all ingredients in a blender and mix until smooth. Pour into a saucepan and bring to a boil, stirring occasionally till slightly thickened. Remove from heat and allow to cool, toss wings until well coated.

Use the above directions to mix sauces unless otherwise noted in the recipe, i.e. simmer

Wing Sauce Recipes

Classic Hot Sauce

Makes about a cup

2/3 cup hot pepper sauce
1/2 cup melted butter
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt to taste

Sweet N Spicy Sauce
1 cups red hot sauce, such as Frank's
1/2 cups melted butter
1/2 cup mango habanero sauce
8 tbsps brown sugar
4 tsps chili powder
4 tsps garlic powder
4 tsps onion powder
4 tsps black pepper
4 tsps cayenne pepper
4 tsps seasoning salt

Garlic Ranch Sauce
2 cups melted butter
1 cup Sweet N Spicy Wing Sauce, recipe follows, or hot sauce, such as Frank's
4 heaping tbsps fresh minced garlic
4 tbsps brown sugar
2 tsps black pepper
4 packets powdered ranch dressing

Chili Lime Sauce
2 tbsps of jalapeno pepper chopped finely
1 tbsp chili sauce
1/2 cup lime juice
1/3 cup chicken stock
2 tbsps fresh cilantro (coriander leaves)
2 cloves garlic
1 tsp sugar
1/4 tsp salt

Asian Sweet n Sour Carmel Sauce
1/2 c Water, divided into 2- 1/4 c measurements
1 c Sugar
1/4 c Fish Sauce
1/4 c Mirin
1/4 c Lemon, Lime, orange or other sour citris (each ones will give offer a different variation)

Honey Ginger Sauce
4 garlic cloves, finely minced
3 tbsp finely grated fresh ginger
1/4 tsp cayenne pepper, optional
1/2 cup rice vinegar
1/2 cup packed brown sugar
1/4 honey
1 tsp soy sauce

Garlic Parmesan Sauce
1 cup butter, melted
2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1 cup parmesan cheese, grated

Honey Sriracha Sauce
6 tbsps butter
1/3 cup sriracha
2 tbsps honey
1 lime, juiced
1/2 orange, juiced
3 tbsps cilantro

Tandori Indian Sauce
¾ c Yogurt
1/2 tbsp Ginger paste
½ tsp Garlic paste
½ tsp Turmeric powder
½ tsp Cumin powder
1 ½ tsp Coriander powder
½ tsp Chilli powder
1 tbsp Lemon juice
¼ tsp Ground black pepper
1tbsp Oil- 1 tbsp
Salt- to taste

Vietnamese Pok Pok Sauce
1/4 cup fish sauce
1/4 cup superfine sugar
8 cloves garlic, 5 crushed and 3 minced
2 tbsps vegetable oil, plus more for frying
1/3 cup cornstarch
1 tbsp chopped cilantro
1 tbsp chopped mint

Sticky Bourbon Sauce
8 oz. red pepper hot sauce
1c Bourbon
1 tbsp onion powder
1 tbsp garlic powder
½ cup honey
½ cup brown sugar
1 ½ tsp black pepper
1 tsp smoked paprika
2 tbsp concentrated tomato paste

Coca Cola Sauce
1/4 cup soy sauce
2 tbsps canola oil
2 tbsps dry sherry or Chinese rice wine
3/4 cup Coca-Cola (not diet or anything flavored!)
2 scallions, chopped
Black pepper n salt to taste

Thai sticky Sauce
½ tsp salt
½ tsp pepper
½ cup sweet chili sauce
¼ cup rice vinegar
¼ cup lite canned coconut milk
3 tbsps brown sugar
3 garlic cloves, pressed or finely minced
1 tbsp creamy peanut butter
1 tsp-sized knob of ginger, grated
Garnish with:
1 lime, juiced
½ tbsp soy sauce
¼ cup chopped peanuts
½ cup fresh cilantro
4 green onions, sliced

Chinese Plum Sauce
1 (15-16-ounce) can whole unpitted purple plums
2 tablespoons bottled hoisin sauce
1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon soy sauce
2 teaspoon fresh ginger, grated
1/4 teaspoon black pepper
2 tsp brown sugar
Garnish with: 2 tbsp. sesame seeds

PB&J Sauce
½ cup natural peanut butter
1½ cup grape jelly
1 cup grape juice
½ cup vinegar
½ c chicken stock
(you can use other flavors of jelly, just be sure to use the same flavored juice)

Wasabi Wings
1 c Soy Sauce
1 Tablespoon fresh horseradish (not the creamy type)
2 jalapeno peppers
1 Tablespoon white vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon mustard powder
2 teaspoons wasabi powder, mixed with enough water to form a thick paste
1 c chicken stock

Jerk Sauce
6 green onions (chopped)
1 onion (chopped)
1 jalapeño pepper (seeded and minced)
¾ cup soy sauce
½ cup distilled white vinegar
¼ cup vegetable oil
2 tablespoons brown sugar
1 tablespoon fresh thyme (chopped)
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice

*****NOTE FOR ALL SAUCES*****

Combine all ingredients in a blender and mix until smooth. Pour into a saucepan and bring to a boil, stirring occasionally till slightly thickened. Remove from heat and allow to cool, toss wings until well coated.

Baked/ Grilled Chicken Wings

Ingredients
2 lbs chicken wings, cut into 2 pieces with tips removed.Season the wings with your favorite DRY seasoning, salt, pepper, garlic powder, onion powder, etc.

Directions
Preheat oven to 450 degrees
Bring a large pot of salted water to boiling. Boil the wings 8-10 minutes and remove to drain on a wire rack. (helps reduce some of the fat allowing for quicker crisping in the oven).
Bake wings on a sheet pan for 30 minutes, then turn wings over and cook the other side for another 10 minutes.
If you choose to grill your wings, grill flipping while cooking until done.

Remove to a large bowl and toss in your favorite sauce.
***See "Wing Sauce Recipes" for great ideas I have found***

Cabbage and Chicken Stir Fry

Ingredients
3 chicken breast halves
1 teaspoon vegetable oil
3 cups green cabbage, shredded
1 tablespoon cornstarch
1⁄2 teaspoon ground ginger
1⁄4 teaspoon garlic powder
1⁄2 cup water
1 tablespoon soy sauce


Directions
Cut chicken breasts into strips.

Heat oil in a frying pan.

Add chicken strips and stir fry over medium-high heat, turning constantly until done.

Add cabbage and sauté 2 minutes until cabbage is crisp-tender.

Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.

Stir sauce into chicken/cabbage mixture.

Cook until sauce has thickened and chicken is coated, about 1 minute.

Refrigerate leftovers within 2 hours.

Caramel Cake

Ingredients
3 sticks butter
3 cups sugar
5 eggs
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/4 cups whole milk
1 teaspoon vanilla



Directions

Preheat your oven to 350 degrees. Cream the butter, sugar and eggs together and beat well. In a separate bowl, combine dry ingredients. Add the dry ingredients alternately with the milk, and then add vanilla. Beat in a mixer bowl or with a hand mixer until the batter “ribbons.” Pour batter into three greased and floured 9-inch cake pans. Bake for about 30 minutes and use a toothpick to check to see if it is done. This cake can also be made in a 9-inch x 13-inch pan, which will need to be baked for about 45 minutes. Cool layers on a cake rack before icing.


Caramel Icing
Ingredients
2 sticks butter
1 (16 oz.) box of light brown sugar
1/4 teaspoon salt
2/3 cup evaporated milk (canned)
2 cups sifted confectioner’s sugar
2 teaspoons pure vanilla extract

Directions

Place butter, brown sugar and salt in a saucepan. Heat, stirring until the brown sugar is well dissolved. Add milk and continue stirring until blended. Let bubble (at an easy boil) for approximately 4 minutes. Stir constantly to avoid sticking. Set hot mixture aside to cool for several minutes. Using mixer, add confectioner’s sugar and vanilla. You will see it turn lighter and caramelize. When you've reached the desired consistency, ice the cake, placing some of the icing between the layers.

Adult Fish Bowl Beverage

Ingredients
10 ounces vodka
10 ounces coconut rum
6 ounces Blue Curacao liqueur
12 ounces sweet-and-sour mix
20 ounces pineapple juice
32 ounces lemon- lime soda
blue food coloring, if desired
3 small fishbowls (each holding 4-5 cups volume)
1 box (6 oz) Nerds candy
12-16 Swedish fish candies
ice
fruit slices (3 each, lemon, lime and orange)
9 drinking straws


Directions

Mix liquors, sweet-and-sour mix, pineapple juice and soda in a large container. Cover tightly and refrigerate until ready to serve

To serve, divide the Nerds candy between the three fishbowls and place at the bottom of the bowl.

Add ice. Arrange the fish around the outside of the fishbowls - use the ice to hold them against the sides.

Carefully add the punch mixture, dividing equally. Top with the fruit slices and straws.

Top with a little lemon-lime soda, for bubbles

Enjoy!

Sweet Italian Chicken

Ingredients:
About 3 1/2 pounds boneless, skinless chicken
1 ( .7 ounce) packet of Italian dressing mix
1/2 cup brown sugar, packed

Directions:
Preheat your oven to 350 degrees Fahrenheit. Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking.

Rinse chicken, pat dry with paper towels.

Combine and the dried Italian seasoning mix and the brown sugar, mixing together well.

Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken.

Cook for 50-60 minutes or until chicken is done turning every 15 min and basting each time with the drippings with the final turn leaving the topside facing up for the last bit of baking.

Three Ingredient Pot Roat

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.