Louisana Wing Hot Sauce!

Hot Wings from Louisana Wing Sauce

Needed:
3 lbs. chicken wings, tips clicked, and cut in half at joint, don't use tips in recipe, just set aside
1/3-1/2 c. Louisana Orignal Wing Sauce
3 T. melted butter- to help cool it off if needed!
Montreal seasoning or garlic, pepper and salt mix

1. Pat the wings dry and season with Montreal Seasoning or a garlic, pepper and salt mix.
2. You can either bake, fry, or grill the wings.
3. Mix the wing sauce with melted butter if you want it not so hot.
4. When wings are done cooking toss them in the sauce! Enjoy!

 

The four pictures above are how to prepare the wings for cooking.

So now you have a pile of wings ready to bake, grill or fry!

Coat them with some montreal seasoning or a garlic pd, salt and pepper mix.

Put in the oven at 350 degrees for about 35 minutes.

Next just put them in the sauce and mix up. Now you can give them a bit of extra flavor by grilling them for about 3 minutes on each side!

The tips that I cut off above I put in a plastic bag for and use it for making chicken stock when I get a full bag.

Enchilada Sauce

Enchilada Sauce

1 (15 oz.) can tomato sauce
1 1/2 t onion powder
2 t garlic powder
1 T chili powder
1/2 t dried oregano
1/4 tsp. cumin
1/2 t salt (to your taste)
Mix all of the ingredients pot. While its cooking stir over med.
Heat until nice and thick. Makes 2 cups. Use like you would the stuff
you buy in cans at the store!

debbie

My Bbq sauce!

My bbq sauce!
Makes 3 1/2 cups

2 c. ketchup
1 c. water
1/2 c. apple cider vinegar
7 T. light brown sugar
3 T. sugar
2 t. fresh ground black pepper
2 t. onion powder
2t. ground mustard
1 T. lemon juice
1 T. Worcestershire sauce
2 t. liquid smoke(opt.)

In a pot, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for about 45 min. Store in a mason jar with lid in frig. I always double recipe.

My HomeMade Teriyaki Sauce

My HomeMade Teriyaki Sauce!

3 c. brown sugar
3 c. soy sauce
2 1/2 c. water
4 T. oil
4 t. ginger
8 cloves of garlic or 5 t. of pd. garlic
1 t. sesame oil(opt, its strong so might not want that much!)

Mix soy sauce, and sugar, add water. Mix up real good! add rest of ingred. heat up in micowave.
store in frig in canning 2 qt. canning jar. I have stored this in the pantry with no problems.

note:
also you can add 2 t. sesame oil to give it a more korean bbq taste!!
also substitute some of the water for wine!!
this is good on anything you use teriyaki sauce on!
*another note!!
i buy soy sauce by the gallons, also brown sugar by the 25 lbs since i use these in other cooking and its cheaper than buying the boxes and bottle for me.

Canned and Store Canned Spaghetti Sauce!

i have lots of tomatoes every year in the garden so i use this recipe: not sure where i found this recipe.

Tomato Sauce

about 40 pounds tomatoes
5 cups chopped onions
12 cloves garlic, minced
1/2 cup olive oil
2 tablespoons oregano
6 bay leaves
1/4 cup salt
1 tablespoon black pepper
1 1/2 tablespoons sugar, i also use honey
3 teaspoons crushed red pepper (oppt.)
Bottled lemon juice or citric acid

Wash tomatoes; remove core and blossom ends. Cut into quarters; set aside. Saute onions and garlic in olive oil in a large saucepot. Add tomatoes, oregano, bay leaves, salt, black pepper and sugar. Stir in crushed red peppers, if desired. Simmer 20 minutes, stirring once in a while. Rtake out the bay leaves. Press mixture through a sieve or food mill; discard seeds and peels. Cook pulp in a large, uncovered saucepot over med-high heat until sauce thickens, stirring to prevent sticking. Reduce volume by 1/2 for a thick sauce. add 2 tablespoons lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon lemon juice or 1/4th teaspoon citric acid to each pint jar. ladle hot suace into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process pints 35 minutes, quarts 40 minutes, in a boiling-water canner. Yields about 14 pints or 7 quarts.

i also can just tomatoes and use this recipe to make the sauce, you can also use canned tomatoes from the store.

Spaghetti Sauce from Canned Tomatoes

1 Tbs olive oil
1 onion, diced up
3 cloves garlic, minced
1 30 ounce can tomatos pureed
1 15 ounce tomato sauce
1 Tbs sugar(i use honey also and i ususally add more than 1T.)
(a bit of chocolate tastes good also!) oppt.
1 tsp Italian seasoning mix (recipe below)
1/4 tsp red pepper flakes (oppt.)
1/4 cup red wine
( you can also put some diced tomatoes or whole tomatoes in)
Heat the oil and saute the onion until soft. Add the garlic and cook a few minutes, stirring frequently. Add the tomato puree, sauce, sugar, Italian seasoning, red pepper and wine. Simmer 30 minutes or more over very low heat, stirring now and then.I use this for spaghetti and meatballs, eggplant Parmesan, and pizza, anything with noodles

Italian Seasoning Mix

6 T. dried oregano
2 T. dried marjoram
4 or 5 t. garlic powder
4 T. dried basil
2 T. onion powder

Combine all ingred and store in a container, i use jars. Shake up before you use!

Canned and Store canned Sauce!!

i have lots of tomatoes every year in the garden so i use this recipe: not sure where i found this recipe.
Tomato Sauce

about 40 pounds tomatoes

5 cups chopped onions

12 cloves garlic, minced

1/2 cup olive oil

2 tablespoons oregano

6 bay leaves

1/4 cup salt

1 tablespoon black pepper

1 1/2 tablespoons sugar, i also use honey

3 teaspoons crushed red pepper (oppt.)

Bottled lemon juice or citric acid



Wash tomatoes; remove core and blossom ends. Cut into quarters; set aside. Saute onions and garlic in olive oil in a large saucepot. Add tomatoes, oregano, bay leaves, salt, black pepper and sugar. Stir in crushed red peppers, if desired. Simmer 20 minutes, stirring once in a while. Rtake out the bay leaves. Press mixture through a sieve or food mill; discard seeds and peels. Cook pulp in a large, uncovered saucepot over med-high heat until sauce thickens, stirring to prevent sticking. Reduce volume by 1/2 for a thick sauce. add 2 tablespoons lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon lemon juice or 1/4th teaspoon citric acid to each pint jar. ladle hot suace into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process pints 35 minutes, quarts 40 minutes, in a boiling-water canner. Yields about 14 pints or 7 quarts.


i also can just tomatoes and use this recipe to make the sauce, you can also use canned tomatoes from the store.


Spaghetti Sauce from Canned Tomatoes



1 Tbs olive oil

1 onion, diced up

3 cloves garlic, minced

1 30 ounce can tomatos pureed

1 15 ounce tomato sauce

1 Tbs sugar(i use honey also and i ususally add more than 1T.)

(a bit of chocolate tastes good also!) oppt.

1 tsp Italian seasoning mix (recipe below)

1/4 tsp red pepper flakes (oppt.)

1/4 cup red wine

( you can also put some diced tomatoes or whole tomatoes in)

Heat the oil and saute the onion until soft. Add the garlic and cook a few minutes, stirring frequently. Add the tomato puree, sauce, sugar, Italian seasoning, red pepper and wine. Simmer 30 minutes or more over very low heat, stirring now and then.I use this for spaghetti and meatballs, eggplant Parmesan, and pizza, anything with noodles


Italian Seasoning Mix

6 T. dried oregano

2 T. dried marjoram

4 or 5 t. garlic powder

4 T. dried basil

2 T. onion powder



Combine all ingred and store in a container, i use jars. Shake up before you use!