1/2 c Plum marmalade
1/2 kids cup of mandarin oranges (this is all I had for mandarin oranges)
1 large jalapeno
Horseradish
Salt & Pepper
Honey

Mix in blender and there you have it!

Post from: We Aren't Chefs

Sweet Death Plum Sauce

2 c. chicken broth
4 tbsp. chili powder
1 tsp. ground cumin
2 heaping tsp. garlic powder
Salt & Pepper
Dash of cayenne pepper
Pinch of cinnamon
1/3 tsp. sugar
5 tbsp. cold water
5 tbsp. white flour
Spoonful of sour cream

In a sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar, mix well. Using a whisk works well. Bring to a boil, reduce heat to low and let cook for three minutes. Whisk frequently to ensure all the spices dissolve.

While the sauce is cooking, add five tablespoons of cold water in a small bowl. With another whisk mix one tablespoon of flour at a time. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.

After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.

After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time, just make sure the sauce is boiling.

Add in spoonful of sour cream and whisk together. Then you are done!

The sauce may develop a “skin” (like pudding) … all you have to do is take that off the top and throw it away.

Post from: We Aren't Chefs

Enchilada Sauce

1-2 Roma tomatoes diced
4 oz. fresh spinach
2 garlic cloves, slivered
1 tsp. rosemary
2 tsp. oregano
2 tsp. basil
Salt & Pepper
1/4 c. white wine
2 tbsp. butter
Spoonful of marinara sauce
1 tbsp. olive oil

In saute pan, heat oil and put in garlic until it browns. Add wine and cook off the alcohol. Add tomatoes, spinach and herbs. Add salt & pepper and simmer for one minute. Add marinara sauce and butter, simmer.

Post from: We Aren't Chefs

Roma Tomato & Spinach Sauce

25 Chicken Wings (Either pre-fried at places like WingStop or deep fried at home)

1 – Bottle Frank’s Red Hot Sauce (this is the base)
1/2 Stick of Butter (Use real butter, it stiffens up the sauce)
1/4 Tbsp Garlic Powder
1/4 Tbsp Salt
1/4 Tbsp Course Black Pepper
1/4 Tbsp Fine White Pepper
1 Tbsp Fresh Lemon Juice

Add all ingredients together in a large pot, bring to a slow boil and stir.

The various levels of heat depend on the amount and type of chili peppers you use.

Mild – Leave as is.

Hot – Added to ingredients:

1 Tbsp Tabasco Sauce
1/4 Tbsp Crushed Red Chile Peppers

Hotter – Added to above ingredients:

1/4 Tbsp Ground Serrano Peppers
1/4 Tbsp Garlic Powder
1/4 Tbsp De Arbol Powder
1/4 Tbsp Cayenne Powder

Even Hotter – Added to above ingredients:

1/4 Tbsp Ground Piquin Chili
1/4 Tbsp Ground Birds Eye
1/4 Tbsp Ground Tepin
1/2 Stick Butter

Hotter Still – Added to above ingredients:

1/4 Tbsp Fresh Ground Orange Habanero

Hottest: ( I have yet to get to eat more than one or two from this recipe)

1/4 Tbsp Fresh Ground Red Savina Habanero

Once you have all the heat you want added…Place hot, fresh wings in the pot with the sauce and let come to a boil. If find that you do not have enough liquid add more Franks Red Hot.

You can after you have boiled them put them on a cookie sheet and bake them for 20 minutes at 350 degrees (you may want to clear the house for this)

I boil the wings in the sauce because it allows the juices and the heat to get into the very flesh of the wing rather than just a coating on the outside.

Serve with Ranch or Blue Cheese, and Celery Stalks.

If you find the heat really hot be sure to drink milk not water.

Good luck….

Post from: We Aren't Chefs

Chicken Wing Sauce

This makes a lot so I tend to cut it in half or even quarters. Quarter-half covers four veggie eaters and then some.

3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. milk
1 c. cheddar cheese

Whisk butter and flour over heat and mix well. Add remaining ingredients. Bring to a boil and reduce heat and simmer for five minutes, stir occasionally.

Post from: We Aren't Chefs

Cheese Sauce