BUFFALO WINGS
12 Chicken Wings or 12 Chicken Drummettes
12 oz. Steve’s & Ed’s Buffalo Wing Sauce
Cut chicken wings at joints and discard tips. Deep fry for approximately 12-15 minutes or bake in oven for 30 minutes at 350° F. Coat cooked chicken with Steve’s & Ed’s Wing Sauce and return to oven for 6-8 minutes. Serve as an appetizer. You may use any of our wing sauces for this recipe.
Steve’s & Ed’s Buffalo Wing Sauce, Steve’s & Ed’s Garlic Wing Sauce or for those of you that want extra HEAT try our Steve’s & Ed’s X-Hot Wing Sauce. Enjoy!
GUACAMOLE DIP
1 Large Can Artichoke Hearts
1 Egg
1 Cup Olive Oil
½ Cup Seasoned Bread Crumbs
¼ Cup Parmesan Cheese
Steve’s & Ed’s Louisiana Hot Sauce to taste
Slightly greased cookie sheet.
Mash artichoke hearts and combine all ingredients together and roll into small balls. Bake in a 350* oven about 15 to 20 minutes until heated throughout.
Guacamole Dip
1 Small Onion
1 Tomato
6 Peeled Avocados
2 Tsp. Salt
2 Tbs. Lemon Juice
2 Tbs. Mayonnaise
1 Tsp. Olive Oil
4-5 drops Steve’s & Ed’s Louisiana Hot Sauce
Chop the onion and tomato finely. Cut up the avocados into small pieces. Add the remaining ingredients and mix well. May be eaten as a dip with your favorite chips, or on small romaine lettuce leaves.
STEVE'S & ED'S ORGANIC VINEGAR DRINK
12-16 oz. Glass of Warm or Hot Water
1½ Tablespoons of Steve’s & Ed’s Organic Apple Cider Vinegar
1 Teaspoon of Steve’s & Ed’s Raw Unfiltered Honey
½ Teaspoon of Cinnamon
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SIP STIR AND ENJOY!
ARTICHOKE BALLS
1 Large Can Artichoke Hearts
1 Egg
1 Cup Olive Oil
½ Cup Seasoned Bread Crumbs
¼ Cup Parmesan Cheese
Steve’s & Ed’s Louisiana Hot Sauce to taste
Slightly greased cookie sheet.
Mash artichoke hearts and combine all ingredients together and roll into small balls. Bake in a 350* oven about 15 to 20 minutes until heated throughout.
CURRY DIP
1/12 cups mayonnaise
2 Tsp. Curry Powder
1 Tbs. Grated onion
½ Tsp. Dry Mustard
Steve’s & Ed’s Louisiana Hot Sauce
Mix all ingredients together. Let Chill.
This Dip is great for dipping with Fresh Vegetables.
SHRIMP JAMBALAYA
2 lbs. Shrimp (peeled raw)
3 Tbs. Flour
3 Tbs. Oil
Salt & Pepper to taste
2 Small Onions, chopped
1 Clove Garlic, minced fine (optional)
2 Stalks Celery, chopped
Parsley and onion tops, chopped fine
Steve’s & Ed’s Louisiana Hot Sauce
2 Cups cooked rice
Start off by making a roux, by adding the flour to the oil, stirring constantly over medium heat until golden brown in color. Add onions, celery and garlic. Cook until onions and garlic are soft and clear. Add raw shrimp, seasoning and stir well. The shrimp should bear enough liquid while cooking. When this is cooked, about 20 minutes, add 2 cups cooked rice, stir gently, but well until rice is coated with stew. Add fresh parsley and onion tops. Serve hot. Sprinkle with Steve’s & Ed’s Hot Sauce for added flavor. Enjoy!