br>chicken, 1/4 cup buffalo sauce, salt and pepper. Set aside
br>Meanwhile, to make the spicy tomato sauce, heat oil in a
Place chicken in a 2-quart pan with onion, ginger, sherry, salt, sugar and water.
Bring to a boil over high heat, then cover.
Reduce heat and simmer until meat is done (about 20 minutes).
Meanwhile, prepare Peanut Sauce and place lettuce on individual plates.
When Peanut Sauce is ready, place chicken on lettuce and drizzle on Peanut Sauce.
For the Buffalo sauce:
Mix the hot sauce, garlic powder, cayenne, black pepper, habaneros, paprika and vinegar together in a bowl.
For the Parmesan garlic seasoning:
Mix the Parmesan, garlic powder, garlic salt and some pepper together in a bowl.
lemon grass, jalapenos, cornstarch, soy sauce, garlic, sugar and salt in
hours, brushing generously with Spicy Sauce every 1/2 hour. Carefully
poon some of the mango sauce over each of the shrimp
Make the sauce a day ahead, or at
our longer.
Make mustard sauce: In a small bowl, stir
side.
Prepare the Spicy Tartar Sauce by combining all the ingredients
min., before serving.
Spicy BBQ Sauce: Heat oil in pot
ntil ready to serve.
SPICY YOGURT SAUCE: Mix all ingredients chill
br>Whisk peanut butter, soy sauce, vinegar and cayenne together.
To prepare sauce, heat oil in a small
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
ings.
To make the Buffalo Sauce, melt butter and stir in
reezer bag.
Toss wings (recipe good for up to 20
Cut the tofu into cubes and fry it until the outside is firm and crispy.
Add the buffalo sauce to the tofu and fry for about a minute more.
Lay out the wrap and spread the ranch or bleu cheese dressing in a circle in the middle.
Place the lettuce and tomato in the center of the wrap.
Put the buffalo tofu on top of the veggies.
Sprinkle the cheese on top of the hot tofu.
Add hot sauce if you like it spicy.
Wrap it up and enjoy!
Preheat the oven to 450\u00b0F.
Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.
Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes.
While the cauliflower is baking, combine your buffalo sauce and olive oil or margarine in a small bowl.
Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.
Serve alongside vegan blue cheese dressing and celery sticks.
Combine all sauce ingredients in a pan and