Baked Brown Sugar Chicken Wings with Roasted Red Pepper Sauce

2 tbsp packed brown sugar

1 tsp salt

1 tbsp onion powder

1 tbsp garlic powder

2 tsp dried minced garlic

2 tsp smoked paprika

2 tsp cayenne powder

1 tsp black pepper

6 tbsp grape seed or olive oil

2 lbs. chicken legs or wings

Sauce:

1/3 cup roasted red pepper, chopped

2 oz cream cheese

1/2 tsp salt

2 tbs sour cream

Preheat oven to 425.

In a plastic bag combine all ingredients. Add the chicken to the bag and toss or shake bag until well coated. 

Place on a baking sheet and bake for 12 minutes, turn the chicken over, and continue to bake until cooked through, about 10-15 additional minutes.

In a food processor, add the roasted red pepper, cream cheese, salt and sour cream, process until well combined.

Photo:tastespotting.com

Ravioli Dough and fillings

Ravioli Dough (Plain)

2 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup boiling water

Put the flour and salt in a food processor.
Add the butter and pulse until the flour has the texture of rough cornmeal.
With the machine running, slowly add the water.
Gather the dough into a ball and place on a floured surface.
Knead lightly, just until the dough is smooth.
Divide in half and keep one-half covered while you work with the other.

Cheese Ravioli Filling

1 (8 ounce.) container ricotta cheese
4 ounce mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 egg
1/2 tablespoon parsley, chopped
Pinch of nutmeg
Salt and pepper

Combine ingredients in a bowl.  Fill rounds of ravioli dough.
Serve with your favorite sauce.

Spinach Ravioli Filling
Use the recipe for cheese ravioli.
Omit the parsley and add 1 cup chopped fresh spinach or frozen spinach that has
been thawed and squeezed dry.

Meat Ravioli Filling

For the diced meat you may combine any 2 types of meat to equal 1/2 pound (pork and
chicken, beef and ham, pork and veal, chicken and prosciutto)
1/2 pound meat diced
1 tablespoon butter
1-1/2 tablespoons onion, finely chopped
Salt and pepper
1/2 cup ricotta cheese
1/3 cup Parmesan cheese
1 egg yolk
Pinch of nutmeg


Sauté onion in butter over medium heat 1-2 minutes.
Add meat and cook until meat loses its raw red or pink color.
Transfer to a food processor and pulse a few times to chop.  Don't  allow it to puree.
Put mixture in a bowl and add remaining ingredients.  Combine well and fill ravioli

Crabmeat Ravioli Filling

1/2 shallot, chopped
1 garlic clove, chopped
1 tablespoon olive oil
1 tablespoon butter
1 (6 ounce) can lump crabmeat
1 tablespoon fresh basil, chopped
2-3 tablespoons goat cheese
Salt and pepper


Sauté shallot and garlic in butter and olive oil. 1-2 minutes.
Add crabmeat and basil.  Stir to combine.
Remove from heat.
Stir in goat cheese and salt and pepper to taste.  Fill ravioli.

Chicken Ravioli Filling

2 tablespoons butter
1 stalk celery, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
8 ounces boneless chicken breast, cubed
2 tablespoons marsala wine
1 egg yolk
1/4 cup Parmesan cheese, grated
Salt and pepper


Sauté celery, carrot, and onion in butter about 3 minutes.
Add chicken and sauté 3-4 minutes, until chicken starts to brown.
Add Marsala wine and cook additional 2 minutes.  Remove from heat.
Put chicken mixture in a food processor and pulse to chop.
Add egg yolk, cheese, salt and pepper.  Fill ravioli.

Mushroom Ravioli Filling

3 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
2 cups mushrooms, chopped
1/4 cup prosciutto, chopped
4 tablespoons Parmesan cheese, grated
2 ounces mozzarella cheese, shredded
1 egg
Salt and pepper


Saute onion and garlic in butter 2-3 minutes.
Add mushrooms and sauté until brown and most of the liquid has evaporated.
Add prosciutto and cook 1 more minute just to heat through.
Remove from heat and add remaining ingredients.  Fill ravioli.  

Potato, Leek, and Bacon Ravioli

12 ounces Yukon Gold potatoes (about 3 small potatoes)
2 tablespoons olive oil
5 ounces bacon, coarsely chopped
2 medium leeks, finely chopped (about 1-1/2 cups)
Salt and pepper
1/2 cup grated Parmesan cheese
Peel and cube the potatoes.
Cook in boiling water until cooked through.
Drain and mash the potatoes with a fork.
Set aside.

Heat the oil and bacon in a skillet over medium heat.
Cook for 3 to 4 minutes until the bacon has rendered its fat but is not crisp.
Add the leeks and cook another 3 minutes until the leeks are wilted.
Add the bacon and leek mixture to the potatoes.
Season with salt and pepper
Add the grated Parmesan cheese and stir to combine all the ingredients.

PHOTO:cookingweekends.blogspot.com

Buffalo Wild Wings Sauces

Cooking Instructions:
Heat shortening in your fryer to 350 degrees F.  Fry wings for 10-12 minutes, or until light brown. Remove wings and drain on a rack or paper towels briefly.  After draining wings place wings in a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container. Replace lid and shake well to coat wings.  Pour wings out onto a plate and add celery on the side, plus ranch or bleu cheese dressing for dipping.

Parmesan Garlic

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

Spicy Garlic

1 Cup Frank’s cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 Teaspoon garlic powder
½ teaspoon course ground black pepper
½ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce

Medium Wing Sauce

1 cup Frank’s cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper

Hot Wing Sauce

1 Cup Franks cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 ½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
1/8 Teaspoon coarse ground black pepper
2 Teaspoons water
2 Teaspoons cornstarch

Blazin’

6 fresh habanero peppers (with seeds)
5 lemon drop peppers (or other small hot pepper)
8 jalapenos (with seeds)
2-3 garlic cloves
2 cups white vinegar
1/4 teaspoon ground oregano
1/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon mustard powder
fresh ground black pepper
salt

Mango Habanero

2 cups Mango Nectar (found in your local grocery store)
Any habenero hot sauce.  I recommend El Yucatan.  The amount is up to you, depending on how spicy you like your wings.
1 Tbsp corn syrup. (sugar works too)
1/4 cup Frank’s cayenne pepper sauce
1/3 cup melted butter

Asian Zing

2 teaspoons cornstarch
4 teaspoons rice wine vinegar
1/2 cup corn syrup
1/3 cup sugar
1/4 cup chili-garlic sauce (sriracha!)
1 tablespoon soy sauce
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon garlic powder

Carribean Jerk

Tablespoons margarine
2 Tablespoons minced onion (white and light green parts only)
1 Cup water
3/4 Cup ketchup
1/2 Cup plus 2 tablespoons dark brown sugar
1/4 Cup apple cider vinegar
2 Tablespoons white distilled vinegar
2 Tablespoons Frank’s cayenne pepper sauce
2 Teaspoons ground black pepper
2 Teaspoons Worcestershire sauce
2 Teaspoons lemon juice
1-1/2 Teaspoons cayenne pepper
1 Teaspoon dried parsley flakes
1 Teaspoon cornstarch
1/2 Teaspoon salt
1/2 Teaspoon garlic powder
1/2 Teaspoon dried thyme
1/4 Teaspoon onion powder
1/8 Teaspoon ground clove
1/8 Teaspoon ground nutmeg
1/8 Teaspoon ground allspice
1/8 Teaspoon rubbed sage

Source:epicportions.com

Macaroni Grill Penne Rustica

2 teaspoons butter

2 teaspoons garlic, chopped

1 teaspoon Dijon mustard

1 teaspoon salt

1 teaspoon rosemary, chopped

1/2 cup Marsala wine

1/4 teaspoon cayenne pepper

3 cups heavy cream

1 ounce pancetta or bacon

18 shrimp, peeled and deveined

12 ounces grilled chicken breast, sliced

4 1/2 cups sauce

12 ounces penne pasta, cooked

3 teaspoons pimento

6 ounces butter

1 teaspoon shallots, chopped

1 pinch salt and pepper

1 cup Parmesan cheese

1/2 teaspoon paprika

6 sprigs fresh rosemary

For gratinata sauce: Saute butter, garlic , and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add mustard, salt,cayenne pepper, and heavy cream. reduce by half of original volume. Set aside.

Penne Rustica: Saute pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add gratinata sauce and 1/2 cup of Parmesan cheese and simmer until sauce thickens.

In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475 degrees F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig.

Photo: thegirlwhoateeverything.blogspot.com Original recipe:recipelion.com

McDonald's® Big Mac Special Sauce

1/4 cup Miracle Whip
1/4 cup mayonnaise
2 tablespoons, heaping, western French salad dressing
1/2 tablespoon HEINZ sweet relish
2 teaspoons, heaping, VLASIC dill pickle relish
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Mix everything very well in a small container. no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.

Photo:McDonald's® Original recipe: scribd.com

Prego Spaghetti Sauce

2 tablespoons olive oil

1 large minced garlic clove

1/2 onion, very finely chopped

1 teaspoon dried basil

1 teaspoon dried parsley

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 teaspoon salt

1 (28 ounce) can crushed tomatoes

1 (29 ounce) can tomato puree

4 tablespoons granulated sugar

Heat oil over medium low heat. Add garlic. Stir and cook until golden brown. Be careful not to burn the garlic. Add onion and cook until soft and golden, stirring frequently.

Add seasonings and tomato products. Slowly bring to the boil at a medium high heat. Let boil for 10 minutes, covered

Reduce to lowest heat. Cover and simmer 1 hour, stirring occasionally. This makes six cups.

You can add your favorite additions, such as mushrooms, sausage, and etc;

Photo: www.soyouwanna.com

ALFREDO SAUCE

1/2 cup butter

1 pkg. (8 oz.) cream cheese

1 cup half and half

1/3 cup Parmesan cheese

1 tsp. garlic

pepper, to taste

In a medium saucepan, melt butter.

Once butter is almost melted, add the package of cream cheese. Cut into cubes, for faster melt down times.

Once butter and cream cheese are mixed well together, add the cup of half and half, Parmesan cheese, garlic powder, and then shake pepper on top. Stir all together until well mixed.

Once it's mixed well and sauce like, take it off the burner and set aside so it can thicken up. Stir every few moments. Pour over favorite pasta.

photo:http://www.fiberstar.net

Pizza Sauce

1 (8 Ounce) Can Tomato Sauce
1 teaspoon Dry Oregano
1/2 teaspoon Marjoram
1/2 teaspoon Dry Basil
1/2 teaspoon Garlic salt

Combine ingredients and let sit for 1 hour.

Photo:www.recipepizza.com