Buffalo Chicken Pizza
1- 8-inch floured tortilla
½ cup- cooked chicken breast (shredded or chunked)
¼ cup- Jabbas Hot and Sweet Sauce or more for your taste
¼ cup- sharp cheddar cheese
1tsp- vegetable oil
Pre-heat toaster oven on bake at 400 degrees: In a small skillet place vegetable and heat on med- heat: place tortilla into skillet and coat both sides in oil and allow the tortilla to fry on both sides until golden brown: place tortilla on to toaster oven pan and put ½ of the Jabbas sauce onto tortilla then place chicken on top of sauce and then place remainder of sauce (more if you like) onto pizza and top with cheese: place into toaster oven for 2-3 minutes until cheese is melted evenly.
Jabba's Famous Wings
1 Bottle of JABBA’S Hot & Sweet BBQ Dipping Sauce
Vegetable Oil (For Frying The Chicken Wings)
½ cup of All Purpose Flour
Salt & Pepper (To Season The Chicken)
Pre-Heat Deep Fryer @ 350 degrees for about 15 to 20mins. Began seasoning the chicken wings while the vegetable oil pre-heats (to the correct temperature 350 degrees). After seasoning the chicken wings, flour the chicken wings & began frying (chicken wings). After chicken wings fry for 30 to 35mins, take the (chicken wings) out of the deep fryer & let them rest for 5 to 6mins & pre-heat oven @ 350 degrees for the final step. After the chicken wings rest, the chicken wings need to be submerged with (JABBA’S Hot & Sweet BBQ Dipping Sauce) until the chicken wings are completely covered in (JABBA’S Hot & Sweet BBQ Dipping Sauce). After the chicken wings are submerged. Place the (chicken wings) in a pan & any leftover sauce pour on top of the chicken wings that are in the pan. Then place chicken wings in the oven for about 8 to 10mins. Remove from oven & the chicken wings are ready to be served.
Salad with Jabba's Dressing
3/4 Cup Bottle of JABBA’S Hot & Sweet BBQ Dipping Sauce
1 Cup of Mayonnaise
1 Pack of dry Ranch Salad Dressing
Create salad to taste. We suggest:
1 cup garden salad mix
3 Chicken strips or 6 large Shrimp
4 cherry tomatoes, split in half
1 hard boiled egg
Raisins and Banana Peppers for garnish
Dressing - combine mayonnaise, ranch salad dressing and Jabba's Hot/Sweet sauce. Mix well in food processor. Refrigerate remaining sauce.
Egg Rolls w/ Hot & Sweet Duck Sauce
1- package egg roll wrappers (17-21)
1 - 16oz package shredded cabbage
1/2 lb.- shrimp peeled and deveined
1/2 lb.- rolled sausage pork or turkey
2 tsps - ground ginger
Sauté shrimp in a tsp of oil until done and set aside. Brown sausage and drain off oil then combine cooked shrimp with cabbage and ginger toss over low heat for 1 min. You do not want to overheat the cabbage. The cabbage should remain crisp. After 1 min remove from heat and place in a bowl to cool. Allow cabbage mixture to cool completely before making egg rolls. Wrap egg rolls according to instructions on package and fry in 1 cup of oil until golden brown you will need to only turn egg roll once during cooking. Wrap individually in Saran Wrap and place into a freezer bag.
Note: you may also deep fry which will require twice as much oil.
Note: egg rolls may be made ahead and frozen.
1/2 cup - Jabba's Hot & Sweet sauce
1/2 cup ketchup
1/4 cup honey
1/4 cup brown sugar
1/2 tsp ginger
Combine all above ingredients thoroughly with whisk. Place in bowl and use to dip egg rolls . Store leftover sauce in the refrigerator.
Hot, Sweet & Sour Chicken
3/4 cups - flour
1/4 cup - corn starch
1 tsp - salt
1 tsp - paprika
1 tsp - black pepper
1 1/4 cups of tap water
1 small onion (cut into single chunks)
1 medium green bell pepper
1 medium red bell pepper
1 can of chunk pineapple (drained and set juice aside)
1/2 cup Jabba's Hot & Sweet sauce
8 -10 boneless chicken thighs or 4 large chicken breast (cut into bite size chunks)
4 cups cooked rice
Mix flour, corn starch, salt, paprika and pepper then and water. Mix batter thoroughly.
(you may need to add more or less water so add water as needed)
Pour batter mix over chicken and thoroughly coat all pieces. Heat 3/4 cups of oil in medium pan and then cook chicken until done. You will need to cook chicken in batches so not to crowd the pan. After each batch place chicken onto paper towel to drain. After chicken is done set aside and combine Jabba's Hot & Sweet sauce with pineapple juice, onions, pineapple and peppers into a large pan (use a wok if available). Reduce sauce over med. heat for about 15 min until the sauce has thickened, turn off heat then add chicken to sauce and toss until all pieces are coated. Serve over rice and enjoy.
Hot, Sweet Boiled Peanuts (Pressure Cooked)
2 lbs - green peanuts
1/4 cup- salt
1 cup - Jabba's Hot & Sweet sauce
2 cups - water
1 - Bay leaf (optional)
1 tbsp - paprika
Place peanuts in strainer and thoroughly rinse to remove all sand and dirt residue. Place peanuts in electric or stovetop pressure cooker and add sauce, water, salt, paprika and place bay leaf on top of peanuts, secure pressure lid. (cook under pressure for 45 mins.) Note: You may also cook peanuts in slow cooker up to 6-8 hours. You may also cook peanuts in a medium sauce pot on stove top for at least 2 hours or until they reach your desired tenderness. After peanuts have cooked, allow them to soak for at least 2 hours to absorb the the salt and sauce. To obtain more flavor allow to soak in sauce over night in the refrigerator. After desired flavor has been reached you may drain sauce from peanuts and enjoy.
1lb bag of slaw mix
1/4 cup Jabbas Hot & Sweet sauce
1/2 cup mayo
1 tsp sugar
1/4 cup relish (optional)
Mix slaw and sugar blending well. Combine sauce with mayo and relish.
Combine sauce mixture with slaw and toss well.