TOP SECRET RECIPES | WENDY'S HOT CHILI SEASONING
The little red packets of viscous hot sauce at the fast food giant have a cult following of rabid fans who will do whatever it takes to get their hands on large quantities. One such fan of the sauce commented online, "Are there any Wendy's employees or managers out there who will mail me an entire case of Hot Chili Seasoning? I swear this is not a joke. I love the stuff. I tip extra cash to Wendy's workers to get big handfuls of the stuff." Well, there's really no need to tip any Wendy's employees, because now you can clone as much of the spicy sauce as you want in your own kitchen with this Top Secret Recipe. The ingredients listed on the real Hot Chili Seasoning are water, corn syrup, salt, distilled vinegar, natural flavors, xanthan gum, and extractives of paprika. We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right. For the natural flavor and color we'll use cayenne pepper, cumin, paprika, and garlic powder, then filter the particles out with a fine wire-mesh strainer after they've contributed what the sauce needs. This recipe makes 5 ounces of sauce— just the right amount to fit nicely into a used hot sauce bottle—and costs just pennies to make.
Provided by Todd Wilbur
Total Time 40 minutes0S
Prep Time 20 minutes0S
Cook Time 20 minutes0S
Nutrition Facts : Calories 359 calories
BAKED CUBED STEAK – INSTANT POT RECIPES
Provided by Holy Mess
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 Servings
Number Of Ingredients 7
Steps:
- Combine 1 1/4 cups water, cream of chicken soup, Au Jus mix and French onion soup together in Instant pot. Mix well.
- Add cubed steak to the pot.
- Attach lid and turn valve to “Sealing” position. Set MANUAL or PRESSURE COOKto 20 mins.
- Once it beeps (notifying you that it's ready) turn valve to “venting”. This is also known as the “quick release” The steam will be very hot so be careful when doing this. Do not remove lid until the steam has fully stopped.
- Remove lid. Remove steak from the pan. Turn OFF the instant pot.
- In a small bowl or cup, combine ¼ cup water and cornstarch to create a “slurry”. Pour mixture into grave mixture and whisk well.
- Put steaks back into gravy mixture. Attach lid and leave the instant pot turned off. Keep warm until ready to serve.
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