Creamy Chocolate Pie

Ingredients
3 (1 oz) square unsweetened chocolate
1 (14 oz) can sweetened condensed milk (not evaporated milk)
1/4 tsp salt
1/4 cup hot water
1 tsp vanilla extract
1 cup (1/2 pint) whipping cream, whipped
1 graham cracker crust
Directions
In a saucepan, over medium heat, melt chocolate with milk and salt. Cook and stir constantly until thick and fudgy (5-8 minutes).
Add water, cook and stir until mixture thickens and boils. Remove from heat; add vanilla. Cool 15 minutes. Chill 20-30 minutes; stir.
Fold in whipped cream. Pour into crust and chill for at least 3 hours. Garnish as desired.

Brownie Pudding Pie

Prep Time: 20 Mins
Servings: 12
Ingredients: 1 (20 oz) package of chocolate brownie mix
1 (3.9 oz) package of instant chocolate pudding mix
1 cup of milk1(8 oz) container of whipped cream
¼ cup of shaved semi-sweet chocolate
1 packet of chocolate wafer cookies
Directions:
1. Prepare brownies in a 9 x 13 inch pan according to the package directions. Bake and then cool.
2. In a bowl, combine pudding mix and milk. Whisk until smooth. Allow to set for 5 minutes, and then spread cover cooled brownies.
3. Spread whipped cream over the pudding layer. Garnish with shaved chocolate and crushed chocolate wafers immediately before serving. Store leftovers in refrigerator.

Almond Amaretto Pie

Ingredients
3 eggs
1 cup sugar
1 cup corn syrup
2 tbsp butter or margarine, melted
1 tsp vanilla
2 tbsp almond-flavoured liqueur
½ tsp almond extract
1 cup sliced almonds1
(9-inch) unbaked pastry pie shell
Directions
Preheat oven to 350 F.In medium bowl with fork, beat eggs slightly. Add sugar, corn syrup, butter, vanilla, almond extract and almond-flavoured liqueur; stir until well blended. Stir in almonds. Pour into pie crust.
Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings.

*Amaretto is a sweet almond-flavoured liqueur of Italian origin. It is made from a base of apricot or almond pits, or sometimes both, with added spices and flavors.

Walnut Pie

Ingredients
3 eggs, lightly beaten
1 cup sugar
1 cup dark corn syrup
2 tbsp all-purpose flour
2 tbsp butter, melted
1 tsp vanilla
1 (9-inch) unbaked pastry pie shell
1-1/2 cups large pieces walnuts
1-2 cups walnuts, chopped roughly or finely as preferred (optional)
Directions
Heat oven to 400 F. Combine eggs, sugar, corn syrup, flour, butter and vanilla; blend well; arrange walnuts on top.
Bake in lower third of oven at 400 F for 15 minutes. Reduce oven temperature to 350 F; bake an additional 35 to 45 minutes or until center appears set. Cool completely.

Cornflake Crunch

Ingredients
225g (8oz) plain chocolate (baking chocolate)
3 tbsps golden or maple syrup
50g (2oz) margarine
100g (4oz) cornflakes

20cm(8 in) shallow tin

Method
1. Grease the tin with a little butter or margarine on kitchen paper. Grease the inside well, but do not leave on too much butter.
2. Break the chocolate into a large pan. Add the syrup and margarine. Heat the pan gently, stirring all the time.
3. When the chocolate has melted, add the cornflakes and stir them well. Make sure that they are coated all over with chocolate.
4. Spoon the mixture into the tin. Gently smooth the top with the back of a spoon. Try not to crush the cornflakes.
5. Put the tin in a fridge for the chocolate to set. It will take about two hours. Use a sharp knife to cut it into eight pieces.

Hot tips: Lift pieces out with a blunt knife or a pie slice. Instead of transferring into a tin, you can spoon small amounts of the mixture into tiny decorative muffin cases and place in the fridge to set. Decorate with cachous or coloured sprinkles before it sets.

Fish and Tofu Omelette

Ingredients
1 box Unicurd Silken, Chinese or Pressed Tofu
100g fish meat
3 whole eggs
1 stalk spring onion, diced
1 stalk coriander, diced
2 tbsps soybean oil
Seasoning
1 tsp salt
1 tsp sesame oil
1/2 tsp pepper
Method
1. Mash tofu well and drain off excess water.
2. Mix mashed tofu, all ingredients and seasoning together (except soybean oil).
3. Heat up non-stick frying pan, add soybean oil and pour in tofu mixture. Pan-fry until both sides are golden brown, dish up and serve.

Hot tips: If using ready-to-use fish paste, omit salt.

Nutritional Value Per Serve(145g): Energy- 227kcal
Carbohydrate- 2g
Protein- 14g
Fat- 18.1g
Calcium- 7.5g
Cholesterol- 180mg
Dietary fibre- 1.9g

Special Sweet Tofu Sticks

Ingredients
1 pkt Unicurd Tau Kwa (2 pieces), cut into 16 thick strips
A few drops of sesame oil
Soybean oil for deep frying
Seasoning
4 tbsps black vinegar
3 tbsps sugar
1 tbsp light soy sauce
Method
Deep fry tau kwa strips in hot oil (180*C) until crispy.
Drain.
Mix seasoning and bring to boil.
Add fried tau kwa.
Cook until gravy thickens.
Sprinkle with sesame oil.

Hot tips: Pan fry tofu sticks on a non-stick pan to reduce fat.
Serve on a bed of lettuce for added fibre and crunch.

Nutritional Value Per Serve: Energy- 275kcal
Carbohydrate- 15g
Protein- 16g
Fat- 17g
Cholesterol- 0mg
Dietary fibre- 1g

Tofu Case

Ingredients
I pc Unicurd Tau Kwa or 1 box Unicurd Pressed Tofu, cut into 3 rectangular pieces
5 medium shrimps, peeled and deveined
3/4 cup frozen mixed vegetables
3 Tbsps salad cream
Soybean oil for deep frying
Method
Deep fry tau kwa or tofu pieces in hot oil (180*C) until golden brown.
Drain and set aside to cool.
Slit one side of tofu piece and scoop out tofu to make a case.
Boil shrimp and mixed vegetables separately, set aside to cool.
Mix together scooped tofu, shrimp and vegetables with salad cream.
Stuff shrimp and vegetable salad into prepared tofu cases.

Hot tip: To lower fat contents, we low fat salad cream.

Nutritional Value Per Serve: Energy- 330kcal
Carbohydrate- 9g
Protein- 20g
Fat- 24g
Cholesterol-31mg
Dietary fibre- 1g

Different types of FLOUR

PLAIN FLOUR

Plain Flour is an all-purpose flour, best used for making cakes, pancakes, pastries, batter and as a thickener. This flour is also ideal for Oriental specialities like Chinese dumpling (bao), Chinese dough fritters (yu tiao) and roti prata.

SELF-RAISING FLOUR

Self-Raising Flour is a premium quality flour blended with the right amount of leavening agents. It is best suited for baking cakes, hot cakes such as American pancakes and cookies. It is also excellent as a batter for frying chicken, fish, prawns and banana fritters.

BREAD FLOUR

Bread Flour is a high-protein flour, ideal for making all varieties of bread, buns and other flour-based products.

CAKE FLOUR

Cake Flour is a superb quality, soft-as-silk flour. It has excellent tolerance to a high amount of butter and sugar, resulting in cakes of good volume. This flour is best used for baking sponge cakes and very rich cakes like pound cakes.

SUPERLITE FLOUR

Superlite is a super soft flour. It is best used for making Hong Kong type steamed buns (bao), Japanese castella cake, Malay sponge cake (kueh baulu) and others where a specially soft and light texture is required. This flour is also referred to as "Hong Kong Flour" by some users.

TOP FLOUR

Top Flour is an extra-fine quality flour to give exceptionally smooth and fine texture for your baking needs. It is especially ideal for baking very fine cakes; such as chiffon cakes, swiss rolls, crepes, cake doughnuts and butter cookies

WHOLEMEAL FLOUR

Wholemeal Flour is a high-protein high-fibre flour specially milled for the health-conscious. Just mix equal quantities of Prima's Wholemeal and Bread Flour to make delicious and nutritious wholemeal bread, buns and cookies.

SEMOLINA FLOUR

Semolina is a granulated wheat flour. It is best for making sugee cake, semolina pudding, cookies and soup as well as baby weaning food.

Horlicks doggie cookies

Ingredients:
180g butter (Golden Churn can butter)
80g Horlicks
100g chocolate chips
100g chocolate rice ( long choc bits)
200g top flour
25g corn flour
25g milk powder
One packet of Koko Krunch
Method:
1. Sieve top flour, corn flour and milk powder.
2. Cream butter and Horlicks for about three minutes at low speed. Do not overbeat.
3. Put in top flour, corn flour and milk powder and beat for about one minute to form dough.
4. Divide dough into 10g each. Put three chocolate chips into each piece of dough and roll into balls.
5. Insert two pieces of Koko Krunch to form the "ears" , two chocolate rice for the eyes and a chocolate chip in the centre for the "nose".
6. Bake at 140 degree C for about 25 minutes. leave to cool before storing in an air tight container.

Copycat S'more Brownies

Ingredients:
Crust: 6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie: 8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
Topping: 4 cups large marshmallows
Directions:
Position a rack in the lower third of the oven and heat oven to 325 degrees F.
Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter.
Stir the rest of the butter together with the crumbs, sugar, and salt in a
medium bowl.
Press the crumb mixture evenly over the bottom of the pan.
Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie.
Put the butter and chocolate in a medium microwave safe bowl.
Melt in the microwave on 75 percent power for 2 minutes.
Stir, and microwave again until completely melted, about 2 minutes more.
Alternatively, put the butter and chocolate in a heatproof bowl.
Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water.
Stir occasionally until melted.
Stir the light brown and white sugars, vanilla and salt into the melted chocolate.
Add the eggs and beat vigorously to make a thick and glossy batter.
Add the flour and stir until just incorporated.
Pour batter into the prepared pan.
Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low.
Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes.
Cool on a rack, gently removing the brownies from the pan using the aluminum flaps.
Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Copycat Cheesecake Factory Pumpkin Pie

Ingredients:
1 1/2 cup all-purpose flour
1/4 cup cold butter, cubed
1/4 cup cold shortening, cubed
1 1/2 teaspoon granulated sugar
5 tablespoons cold water

3 large eggs, lightly beaten
2 cups canned pumpkin
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon molasses
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

1 3/4 cup whipped cream, for topping

Directions:
Blend together flour, butter, shortening, and sugar by hand until mixture resembles small crumbs. Add water and toss until mixed in.

Form the dough into a ball, then knead for about 20-30 seconds. Dust dough with flour, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out dough to an 11″ circle; then place in a 9″ pie plate; trim off all but 1″ of excess dough from sides of pie plate; fold remaining excess under crust and pinch to seal. Prick bottom of shell with fork and refrigerate for 1 hour.

Weight crust with pie weights or beans and bake in a 375 degree oven for 10 minutes. Remove weights and bake for an additional 5 minutes.

Mix together remaining ingredients and pour into prepared crust. Bake in a 375 degree oven for 40 minutes, or until set.

Copycat Bahama Breeze’s Jamaican Jerk Grilled Chicken Wings

Ingredients:
Jerk Marinated Chicken Wings

5 pounds Chicken Wings whole, thawed
3 tablespoons Garlic, chopped
1 tablespoon Thyme, fresh chopped
1 teaspoon Allspice, ground
1 cup Water
1/8 cup Scallions, sliced
Jerk Seasoning (Dry) as needed

Jamaican Marinade

1/4 cup olive oil
2 tablespoons Jamaican Jerk seasoning
1/4 cup orange juice
1/4 cup rice wine vinegar
1 tablespoon dark Jamaican rum
1/2 cup chopped red onion
1/2 teaspoon creole seasoning
2 green onions, chopped
1 lime, juiced
2 cloves garlic, minced
1 habanero pepper, seeded and minced
Directions:
Marinating Preparation: Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator.

Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade. Marinate the chicken wings for 16 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become.

Cooking Preparation: After marinating is complete, remove the wings from the marinade and place in a clean bowl. Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350 F for 20 a 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40 F. By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure

Grilling Preparation: Heat your grill to medium heat. Place the chilled wings on the grill and grill for 2 1/2 - 3 minutes on each side. The skin of the wings should develop a crisp texture and a dark color. Make sure the wings are fully heated to 165 F. Serve hot.

Wings can also be placed on the grill directly from the oven to express the cooking process. Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor.

Serves: 6
Ready In: 2-5 hrs

Copycat Entenmann’s Apple Crumb Cake

Ingredients:
1/3 cup butter
4 Granny Smith apples
3/4 cup sugar
1 teaspoon lemon peel
1/2 teaspoon cinnamon
1/8 teaspoon mace
1/3 cup currants
2 1/2 cups flour
3 tablespoon sugar
1/2 teaspoon salt
1 package active dry yeast
3/4 cup water
1/3 cup butter
1 egg
1 teaspoon lemon peel
3/4 cup chopped pecans
6 tablespoon flour
1/4 cup confectioners sugar
3 tablespoon butter
1/4 teaspoon cinnamon

1. Melt butter in large skillet. Pare, core and slice apples to 1/2” pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in sugar, peel, cinnamon, mace and currants. Cook 15 minutes, stirring until thickened. Cool.

2. In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120 degrees F.
Gradually add to dry ingredients. Beat 2 minutes. Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Stir in remaining flour.

3. Cover, let rest 20 minutes. Grease 2 baking sheets. Put half the dough on well floured work surface, roll to 14”x12”. Place on sheet. Spread 1/2 filling lengthwise down center of the dough. Starting about 3/4” for filling, cut 1” wide strips diagonally from filling to edges of dough.

4.Alternately fold opposite strips of dough at angles across filling. Fold
ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet.

5.Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperature 10 minutes. Preheat oven to 375 degrees F. Combine rest of ingredients for topping. Sprinkle over loaves.

6. Bake 25 minutes until lightly browned. Remove from sheet. Let cool.

Makes 2 Cakes

Copycat Wendy’s Spicy Chicken Fillet Sandwich

Ingredients:

7 cups vegetable oil
1/3 cup Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices

1. Preheat 7 cups of oil in a deep fryer to 350 degrees. You could also use a
heavy skillet and fry in small batches. For a healthier version, broil the
chicken in the oven
2. Mix the pepper sauce and water in a bowl.
3. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika
and garlic powder in a different bowl.
4. Pound each of the chicken pieces until about 3/8-inch thick. Trim if necessary
to help it fit on the bun. For easy cleanup, place the chicken in a zip
bag before pounding.
5. Coat each piece with the flour, then roll it in the watered down pepper
sauce. Coat the chicken again in the flour mixture and set it aside. Repeat
for other fillets.
6. Fry the chicken for 10 minutes or until they are brown and crispy. Remove
the chicken to paper towels to drain.
7. Prepare each sandwich by grilling the face of the hamburger buns on a hot
fry pan. Spread 2 teaspoons of mayonnaise on each bun.
8. Place a tomato slice on the mayonnaise, then stack lettuce on top of the
tomato.
9. On the bottom bun, place one piece of chicken.
10.Assemble and serve warm.

Serves 4

Copycat Olive Garden Lemon Cream Cake

1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup heavy whipping cream
2 1/2 cups lemon pie filling
8 slices lemon

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine flour, baking powder, salt, and 1/2 cup
sugar.
3.Add oil, egg yolks, water and lemon rind. Beat with an electric
mixer until smooth.
4. In a small bowl, beat egg whites and cream of tartar until peaks
form. Slowly add 3/4 cup sugar, and beat until stiff peaks form.
5. Fold 1/3 of the whites into the batter, then quickly fold in remaining
whites until no streaks remain.
6.Turn batter into ungreased 10 inch tube pan. Bake at 350 degrees
F for 60 minutes or until a toothpick inserted in the center comes
out clean.
7. Invert cake and cool completely in pan. When cool, loosen edges
to remove cake from the pan.
8.To make filling, beat cream to stiff peaks. Fold in lemon filling. Chill
until stiff.
9.To assemble cake: Slice cake horizontally into 3 equal layers. Fill
layers with 1/3 cup of filling. Spread remaining filling on top layer.
Decorate with lemon slices.

Makes 1 cake

Copycat Baskin Robbins Cheesecake Ice Cream

2 1/2 cups heavy whipping cream
1 1/4 cups sugar
2 beaten eggs
1 1/2 8-ounce packages cream cheese, softened
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla
Graham Crackers broken into bits

1. In a large saucepan combine 1 1/2 cups of the whipping cream, sugar, and eggs. Cook and stir over medium heat just until boiling.
2. In a large mixing bowl beat cream cheese with an electric mixer until smooth; slowly beat in hot mixture.
3. Cover and chill thoroughly.
4. Stir in remaining whipped cream, lemon peel, lemon juice, and vanilla.
6. Freeze in a 4-5 quart ice cream freezer according to the directions.
7. Fold in Graham Cracker bits.
8. Put into freezer container with a lid and let sit 4 hours in the freezer before serving.

8-10 Servings

Copycat Panera Bread Broccoli Cheese Soup

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
salt & pepper, to taste
8 ounces grated sharp cheddar

Directions:
Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently.
Slowly add the half-and-half, continue stirring.
Add the chicken stock whisking all the time.
Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes.
Add salt and pepper.
By now the soup should be thickened.
Pour in batches into blender and puree.
Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended.
Stir in the nutmeg.
Serve.

Serves/Makes: 4
Ready In: 30-60 minutes

Serving Suggestion: Pick up some large crusty rolls to use as a bread bowl.

Tex Mex Turkey Stew

Tex Mex Turkey Stew
Ingredients: 1 lb ground turkey
1 1/4 cup -- mild thick and chunky salsa -- divided
1 cup packed fresh cilantro, chopped and divided
1 cup chopped onion
1 tsp minced garlic
1 tsp cumin, divided.
1/4 tsp salt
nonstick cooking spray
1 17 ounce wh kernel corn, drained
14 1/2 oz nonfat chicken broth
15 oz black beans, rinsed and drained
4 oz chopped green chilies, drained
1/4 tsp chili powder
1/4 tsp oregano
corn chips, optional
Directions:
Preheat oven to 400ｰF.
In medium bowl, combine turkey, 1/4 cupsalsa, 1/2 cup cilantro, the onion, garlic, 1/2 teaspoon cumin andthe salt.
Form mixture into 16 meatballs.
Place meatballs onl0-by-15-by-1-inch baking pan sprayed with nonstick cooking spray.
Bake 25 to 30 minutes, or until meatballs are lightly browned andno longer pink in center.
Meanwhile, in 3-quart saucepan, combine corn, broth, beans,chilies, remaining salsa and cumin, chili powder and oregano.
Increase heat and bring to boil.
Reduce heat to medium and cookuncovered 5 to 10 minutes, or until mixture is heated through.
Add meatballs and remaining cilantro.
Simmer 5 to 10 minute Ladleinto bowls and serve with corn chips
Servings: 4

Copycat Hard Rock Cafe Shrimp Fajitas

Copycat Hard Rock Cafe Shrimp Fajitas
Ingredients:1 pound medium shrimp, shelled
1 cup chopped cilantro
2 cloves minced garlic
1/3 cup lime juice
4 (9-inch) flour tortillas
1 tablespoon olive oil
2 large bell peppers, thinly sliced
1 large onion, thinly sliced
1/2 cup sour cream
Directions
1. Stir together shrimp, cilantro, garlic, and lime juice. Let stand at room temperature for 20 minutes.
2. Meanwhile, wrap tortillas in foil and place in a 350 degrees F oven until hot (about 15 minutes).
3. Heat oil in a wide nonstick frying pan over medium-high heat. Add peppers and onion. Cook, stirring occasionally, until limp (about 10 minutes). Remove vegetables and keep warm.
4. Add shrimp mixture to pan, increase heat to high, and cook, stirring often, until shrimp are opaque in center; cut to test (about 3 minutes). Return vegetables to pan, stirring to mix with shrimp.
5. Spoon shrimp mixture into tortillas, top with sour cream, and roll up.
Serves 4

JAPanese Teriyaki Chicken Wings

Japanese Teriyaki Chicken Wings
Ingredients:1 1/2-2 lbs chicken wings (about 16 pieces)
1/2 egg, beaten
1/2 cup flour
2 tablespoons butter
2 tablespoons olive oil
Chicken wing Sauce: 1 1/2 tablespoons soy sauce
1/2 cup sugar
1/2 teaspoon Accent seasoning (optional)
1/4 cup water
1/4 cup vinegar
Directions:
In a small bowl combine the sauce ingredients and stir until sugar is dissolved.
Cut wings in half and discard tip, dip in beaten egg and then in flour, fry in butter and olive oil until golden brown and crispy.
Add butter and olive oil as needed.
Put fried wings in a casserole dish and pour sauce over top.
Bake uncovered 350 for 1 hour, turning over every 20 minutes.
Note: sauce can be doubled so as to have some for dipping or pour over rice.