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Recipe, Preparation, Serving, Food Cooking Menu

 

Buffalo Wing Sauce Recipe, Preparation, Serving, Food Cooking Menu

The simple ingredients used are ketchup, warm honey, lemon’s juice, butter, Louisiana sauce, white vinegar, chopped tomato, garlic and onion and dry cayenne peppers. Buffalo hot wing sauce has become an institution to reckon with, based on these readily available items-unbelievable, is it not? Well, age-old experience and a one-track dedication towards maintaining a unique health conscious formula has made Buffalo hot wing sauce a legend in the hot wing barbecue sauce industr...

Buffalo Wing Sauce Recipe, Preparation, Serving, Food Cooking Menu, Buffalo Wing Sauce, Wing Sauce Recipe, Preparation, Serving, Food Cooking Menu, Wing Sauce, Recipe, Preparation, Serving, Food Cooking Menu

The simple ingredients used are ketchup, warm honey, lemon’s juice, butter, Louisiana sauce, white vinegar, chopped tomato, garlic and onion and dry cayenne peppers. Buffalo hot wing sauce has become an institution to reckon with, based on these readily available items-unbelievable, is it not? Well, age-old experience and a one-track dedication towards maintaining a unique health conscious formula has made Buffalo hot wing sauce a legend in the hot wing barbecue sauce industry.

Most barbecue sauces mix a sour, sweet and spicy taste. Much in demand, hot wing sauces are tomato based with vinegar and sugar as the key components. However, Buffalo hot wing sauce is preservative free with no MSG, cholesterol or sugars. Buffalo Wing Time sauces were developed specially for health freaks who would go for a wing and the treadmill afterwards, with equal zest.

A sauce or a wing sauce, Buffalo is always the one, on which you can rely blindfolded. The production procedure of Buffalo wing sauce is a marvel in itself. Every production batch of Buffalo sauce is kept purposefully small, so that production value remains at its optimum best. Each buffalo container is individually handled so that quality and consistency is not compromised under any circumstance.

Each Buffalo hot wing sauce container comes with a helpful and easy to comprehend cooking manual. A Buffalo’s novelty does not lie in being original; its success lies in packaging age-old wisdom in a novel way. It encourages barbecues and broiling. Research has it, that the traditional deep fat frying methods of preparing wings is nutrient destroying, to say nothing of the accumulated fat. Buffalo is what a wing sauce should be; very few people have been able to stop after using it once.

The Anchor Bar Buffalo Wing Sauce has the original Recipe, Preparation, Serving, Food Cooking Menu of Frank & Teresa. Way back in 1964, they had hit off the Recipe, Preparation, Serving, Food Cooking Menu that went on to become a success. The Wing Time Garlic Buffalo Wine Sauce is a garlic tinged lip smacker.

Buffalo Wings Recipe, Preparation, Serving, Food Cooking Menu

Ingredients
1/4 cup butter
1/4 cup Louisiana hot sauce or other
1 dash ground pepper
1 dash garlic powder
1/2 cup flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken pieces
Vegetable oil for frying

Directions
Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely, an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.

Combine the flour, paprika, cayenne pepper, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)

Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, and then shake. Serve with Bleu cheese, Ranch, or other salad dressing and celery sticks on the side.

Yields: 2 to 4 servings.

 

Tasty Tomatoes Add Variety to Meals

Today, we look for versatility, variety and convenience in the foods we eat. Tomatoes top the list of versatile foods because they are not only good for you, they complement almost any meal or occasion.

Tasty Tomatoes Add Variety to Meals

Today, we look for versatility, variety and convenience in the foods we eat. Tomatoes top the list of versatile foods because they are not only good for you, they complement almost any meal or occasion.

There are more than a dozen varieties of tomatoes. Slices of large, round tomatoes are great on the grill; Roma or plum tomatoes make delicious sauces; and cherry or grape tomatoes make a convenient snack.

Tomatoes' versatility makes them ideal for all eating and entertaining occasions, whether used as an ingredient, an accompaniment or as a stand-alone.

To ensure the best flavor, never refrigerate. The tomato makes an enzyme that produces flavor as it ripens. Once the temperature falls below 55 degrees, it permanently stops producing that enzyme.

Tomatoes are an important dietary source of lycopene, an antioxidant being studied for its ability to keep tissues healthy. Tomatoes also are high in vitamins and fiber - one medium red tomato has 20 percent of the daily requirements of vitamin A, 40 percent of the daily requirements of vitamin C and as much fiber as a slice of whole wheat bread.

This tomato Recipe, Preparation, Serving, Food Cooking Menu, developed by SunRipe Produce, meets nutritional standards set by Produce for Better Health Foundation.

SUNRIPE BELLA ROMA

DI POMODORO

(Makes 6 servings)

3 tablespoons extra virgin olive oil

3 medium garlic cloves, peeled and thinly sliced

12 Bella Roma Italian-style tomatoes (plum tomatoes), cut into chunks

1/8 teaspoon salt

1/8 teaspoon pepper

1 pound penne pasta

10 basil leaves, torn by hand into small pieces

1/4 cup chopped fresh parsley

In a large skillet, heat olive oil and saute garlic. Add Bella Roma (plum) tomatoes, salt and pepper. Simmer sauce for 10 to 15 minutes; do not overcook the tomatoes. Meanwhile, cook pasta according to package directions. Spoon sauce over pasta and sprinkle with parsley and basil.

Nutritional information per serving: 364 calories, 8.3g total fat, 1.3g saturated fat, 20 percent calories from fat, 3 percent calories from saturated fat, 12g protein, 63g carbohydrates, 0mg cholesterol, 4g dietary fiber, 65mg sodium.

Elizabeth Pivonka, Ph.D., is a registered dietitian and president and CEO of Produce for Better Health Foundation.

 

Scotch Broth - keep away the winter chill!

There are some flavors which linger in the mind forever; a good soup, a comforting hotpot, a favorite cake or biscuit. One of the enduring flavors of my childhood was a traditional Scotch Broth - my aunts used to make this for us when we went to visit.

Scotch Broth, broth, mutton broth, barley broth, scotland, scottish, scots, home-made soup

There are some flavors which linger in the mind forever; a good soup, a comforting hotpot, a favorite cake or biscuit. One of the enduring flavors of my childhood was a traditional Scotch Broth - my aunts used to make this for us when we went to visit.

You can vary the ingredients if you find some difficult to find. However, I'd recommend that you try and keep in the small quantity of cabbage or kale, because this adds something special to the broth!

Ingredients

1lb neck of mutton (or some beef, or minced beef.... you get the picture!)
Approx 2 pints of water
1-2 ozs of barley
Handful of dried peas, soaked overnight to soften
1 medium turnip
2 carrots
1 leek
1 onion
Small piece of cabbage or winter greens or kale
Parsley, pepper and salt.

I use a large pan with a solid, heavy base to make this soup. (A pressure cooker is fine.)

Put the water into the pan, add the meat and the well-washed barley. Bring to the boil, add the diced turnip, carrots, chopped leek, finely chopped onion and peas; reduce the temperature to a gentle simmer. Cook very slowly for about 90 minutes and then add the cabbage.

Before serving, lift out the meat (ok, not the mince, that wouldn't be possible), dice it and then return it to the soup. Season to taste and add the chopped parsley.

Serve hot with delicious home-made bread or a wholemeal scone (biscuit??)

I hope you enjoy this little taste of Scotland.




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