2 cups soy sauce
2 cups brown sugar
2 tablespoons garlic powder
5 pounds chicken wings, split and tips discarded
Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
Preheat an oven to 350 degrees F (175 degrees C).
Pour the chicken wings and marinade into a 9×13-inch baking dish. Cover the baking dish with aluminum foil.
Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.
1 1/2 cups mayonnaise
4 green onions, sliced
2 tablespoons chopped fresh parsley
2 to 3 Tbsp. Asian Sriracha hot chili sauce
1 garlic clove, pressed
Stir together mayonnaise, green onions, parsley, hot chili sauce, and garlic.
1 large or 2 medium eggplants
2 T Tahini paste
1 large clove of garlic
Wash eggplants and grill on all sides until they become charred and soft.
Remove from heat and let cool slightly before removing the skins.
Cut off the top and bottom and roughly chop the eggplant flesh.
In a food processor chop garlic. Add eggplant, tahini paste, juice of 1-2 lemons and a pinch of salt.
Process until smooth add lemon juice or water until you get the desire consistency.
Place in serving bowl. Drizzle with olive oil and sprinkle with paprika. Serve with pita wedges.
2 medium eggplants
3 large celery stalks, chopped
4 medium cloves of garlic, minced
2 large eggs, beaten
2 large red onions, chopped
1 large green bell pepper, chopped
1 c bread crumbs, buttered (divided in half)
1 lb peeled, deviened shrimp (chopped into small pieces)
1 tsp hot sauce
3 Tbsp olive oil
1 1/2 Tbsp butter, cut into tiny cubes
salt and pepper to taste
Peel eggplants, cut into small pieces, soak in a large bowl of salted water for about 20 minutes. (this will keep the eggplant from turning dark.) While the eggplant are soaking, Bring a large pot of water boiling. Drain the eggplant and boil in the boiling water until tender. Drain eggplant, mash and set aside.
Heat oil in 2 quart saucepan, saute chopped onions, celery, bell pepper, and garlic until tender and onions are translucent. Add chopped shrimp and season with salt and pepper to taste.. Let simmer until all the shrimp pieces have turned pink.
Remove from fire, add mashed eggplant, 1/2 cup of the bread crumbs, and hot sauce. Add beaten eggs. Mix thouroughly and pour into buttered casserole dish. sprinkle with remaining bread crumbs and dot with butter. Bake at 400 degrees for 30 minutes or until top of casserole is browned and eggs are cooked.