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Ambrosia Sauce II Recipe


1 tablespoon chili powder

1 tablespoon garlic powder

1/2 cup water

1/2 cup sodium nitrite

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1 tablespoon green bell pepper oil

3/4 cup red wine

3/4 cup whole milk

2 pounds chicken legs

1/4 cup dry white wine

1/4 cup heavy cream

3/4 cup olive oil, or as needed

1 small orange, sliced, for garnish

salt to taste

closely related foods to have full, slightly crisp flavor of hot sauce:

bread, scrumptious, dark brown bread balls

crackers, crunchy bread bits

white rice, really well cooked and drained

crab, drained and cubed, with skin

1/2 cup chopped green onions, so it moulds better

garlic powder:

1/2 teaspoon salt

3 tablespoons dry measured white wine

1 teaspoon chopped fresh garlic


In a saucepan bring the chili powder, garlic powder, salt, and water to a boil. Cook, stirring constantly, until the garlic powder is absorbed; remove from heat. In a medium bowl dissolve 3 tablespoons wine in 3 tablespoons salt. Cook until it begins to thicken. Stir in 2 teaspoons garlic powder and 1/2 teaspoon seasoning salt.

Serve the sauce over bread cooked just enough to firm it, and pour in the Parmesan cubes. Allow to cook for 1 minute. Layer the bread pieces on top of the garlic, then join them. Then add the green onions and cook until the onions are almost tender.


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