Rofl, my bad Tracy hehehe
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Most of my recipes are soul-food, and I never measure anything as a result.:

HOT!!!! Buffalo Wings (yeah I've heard the "Buffaloes don't have wings, nyuk nyuk" before,so don't go there! )


About 24 chicken wings
I'm still using US measurements, so sue me:

For Deep Frrying:
1 cup flour
1 tablespoon Cajun spices (you can usually find this in the special spices section of the store; either imports or where the Mexican/Indian food is).

Mix the flour and spices together, and add your chicken wings - there's no reason to stop at 24, there's not much meat on these. You can even use chicken breasts, cut into strips if you like.

NOTE: if you're health conscious, skip the above step and just put the wings under the broiler about 10 minutes per side...or you could live a little and eat something fried just once.

Sauce Version One:
Ketchup
A can or bottle of lager (I homebrew so I've plenty)
Two tablespoons cajun spices
One bottle of hot sauce of your choice - Note, do NOT buy habenero sauce, you want to make it hot, not kill yourself.

Mix together the hot sauce, spices, and enough ketchup to make a sauce, about as thick as bbq sauce, add enough lager to thin it down slightly (about half a can - you know what to do with the rest).

Sauce Version Two:

Two bottles of Buffalo Wing Sauce - I've seen these in the stores, and at first I burst out laughing when I first opened one and tasted it, as it was the wimpiest sauce ever. Hence, empty the bottles into a large bowl and add hot sauce to taste.

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Cooking - you can either deep fry OR pop under a broiler, it depends on preference. If you broil, cook the wings first under the broiler, turning once till juices run clear, then toss them gently into the sauce, remove from the sauce with a slotted spoon and return to the broiler for another four minutes or so, just long enough to bake the sauce on.

If you deep fry, dredge the wings in your flour mixture, "tapping" them against the side of the bowl to release excess flour. Pop these into a deep fat fryer and cook until they stop popping and hissing loudly, they'll float to the top and stay there when they're done; maybe about 7-10 minutes, but be sure the fat is HOT. Remove and drain on kitchen paper, then dump them into your buffalo wing mixture and remove with a slotted spoon. I usually do this in batches, about six wings per batch, then pop the sauced wings into the oven on a baking sheet, just at 160 degrees to keep them warm until I'm done.

Serve with Blue Cheese dressing, a very fresh salad and lots of lager.



I'd put up my gumbo recipe but I don't know y'all well enough yet and soul food recipes are INTIMATE like that, weird but true!

How about.......

Some recipes WITHOUT meat in them?!

How many do you want *chuckle*? Pick a main ingredient, I'm sure I've got one somewhere...

Pasta!

But..It can't be spicy, either. I'm too fussy....

I'm not a vegetarian, I just don't eat meat. I will eat it if there's literally nothing else in the house, but that's it.

Picky, picky, picky

can't help you though

Pasta is pretty simple; get filled pasta, dump on sauce, eat. *chuckle* I don't think I can make things much easier than that really! But I did learn a trick or two for cooking for a vegetarian family in order to boost the iron content of food (which is one of the primary problems in cooking for people who don't eat meat):

1) cast iron skillet. Vital. Nuff said.

2) Pasta sauces should include some sort of pulse, even if it's pureed so you can't actually taste it. I was taught to put a handful of red lentils into pasta sauce as it was simmering and cook it down until they were mushy. I know it sounds weird, and if you don't like beans you're probably saying "ewwwww" but you won't taste them; the point is you're getting your protein and iron.
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I have a bean soup recipe which has become a family favourite, even with an ex who hated all things which didn't contain at least half a dead animal in it, and an autistic three year old (and you don't even want to KNOW how picky autistic kids are). You can give it a go; I actually cook this all day in a slow cooker when I've got a busy day and can't faff around cooking - I throw all the ingredients into the pot in early morning, crack the temp onto "high" and by evening it's done, but you can cook it on the stove as well:

Soak your favourite mix of beans overnight, about a handful of each - I do kidney beans, split yellow peas, dried broad beans from my allotment, and I put the red lentils in when I'm actually simmering, but you can use anything, even the prepackaged bean mixes at the store, it's not an issue.

Next day, drain your beans and rinse them a few times under cold water, and then put into a very deep pan. Now, dissolve about 3 stock cubes in water (Hm, english measurements again, I have no idea - 16 oz? Maybe more? Let's say enough to cover the beans and an inch to spare, you can always add more water as you go). Simmer these for about three hours, skimming the bubbles off the top. As the beans start to soften, add twenty of the freshest, best tomatoes you could afford. Yes you can use two cans of tinned tomatoes, but now and again, eat some fresh food for once; nothing beats the taste of proper tomatoes. Slice them in half and put them in - you can skin them if you want but I don't bother. Add about one or two sliced carrots, some sliced celery, a smallish chopped red onion, about a handful of chopped FRESH (pleaaaaase fresh) basil. and a handful of red lentils - which also will thicken your soup slightly if you cook them right down. Salt and pepper to taste, add a bit of garlic if you like. Here is when I usually add about one hot pepper, sliced - it's not spicy enough to kill, just gives a bit of bite to the sauce. Simmer again until the tomatoes have cooked down, probably another hour.

Now, you add a packet of instant miso soup paste. Yes, that sounds weird, but miso soup has loads of body and can do wonders for a weak broth. Correct your seasons as you see fit - but you should taste quite a bit of tomato, a bit of "body" from the miso, and the fresh basil should be a clear tang in the finish.

Enjoy with some lovely crusty bread and a bottle of Something Red. Hope that works.

Women who know food give me the horn!!

Oh..and...I can't have sauces that has lumps in it...the texture makes me physically sick.

Laura, STOP IT!! Oi. Be nice.


*edited*

OyaD - The second one sounds/looks interesting...

Actually, she's sounding as if she may have autistic spectrum disorder, as my son often has the same reactions, and my ex did for years. (Not that I'm saying you do, I just know there's a difference between someone being a brat and someone in the spectrum - sensations don't translate the same, and textures may indeed made you physically ill. It's a pain, but there are ways to cope, and I've been doing it for years, so yeah). My ex literally ate nothing but spagbol and cheese pizza growing up, I've no idea how he survived. He was the pickiest eater I'd ever met in my life, refusing to eat foods because he hadn't liked them when he was 8 - even though a good 15 years had gone by! Then, he slowly started to experiment, try new things, desensitise, and realised his palate had also changed, and now he loves eating new things and will try anything once.

The adding lentils to the pasta sauce doesn't have any lumps, hun, it's smooth as long as you cook it down enough. The bean soup is worth trying, just to see if you can handle the smell of the fresh foods, and if nothing else may desensitise you to the textures, colours and so forth. Heaven forbid I force anyone to eat something they don't want to eat, but you do also have your health to consider, and if you can figure out what it is that actually upsets you about a food, you may be able to get round it. Focus on what you DO like and experiment with combinations.

Good luck with it - I couldn't handle having two autistic spectrum people in my house at the same time, hence the divorce! But there are solutions. Most of them will require you working with and learning about various foods and combinations.