Taco Bell Wild Sauce

Taco Bell Wild Sauce

About around 1995, Taco Bell introduced their newest hot sauce at the time called Wild Sauce. A spicy, tangy mix which was beyond most Americans palettes at the time. When originally introduced, the only way to get wild sauce was to order Wild Tacos, where the sauce was added. In the spirit of beer drinking Americans, they were sold in either 6-packs or 12-packs. After its initial limited time offer run, it disappeared only to reappear in packet form for a short duration several years later. Eventually Taco Bell decided to discontinue the Wild Sauce in favor of their new Fire Sauce. The problem is there's a huge cult following online for Wild, and I think if they were to bring it back, it would be hugely popular with America's new love for hot foods due to the infusion of Latin culture within the last twenty years. Till that happens, we do have this alternative home-made Wild sauce recipe that was passed on to me and I made a few tweaks to. I've also found other uses other than simply a "hard sauce" such as using it as an enchilada sauce. Short of building a time-machine, it doesn't appear Taco Bell will ever be bringing back our favorite hot sauce.

Ingredients:

1 six ounce can tomato paste	3 cups water
1 teaspoon sugar	3 tablespoons vinegar
3 tablespoons of minced pickled jalapeño slices and their juice	1 tablespoon of chili powder
1 tablespoon of dried onion flakes	2 teaspoons of Tabasco brand sauce
2 teaspoons salt	2 teaspoons cornstarch
½ teaspoon of garlic powder	1 teaspoon cayenne pepper
finely diced fresh cilantro (optional)	1 teaspoon lemon juice

Method:

Take jalapeños and blend in food processor to mince. In a small saucepan, add jalapeños, water, tomato paste and all ingredients minus the cilantro. Whisk, and stir as you bring mixture to a boil.

Simmer for one minute, stirring periodically, remove from heat and allow to cool for about 5 minutes. Add cilantro, stir. Transfer to locking lid plastic bowl, seal and place in refrigerator until chilled.

Tony Packo's Cabbage Rolls Recipe

Growing up in Toledo, Ohio- home of the world famous Tony Packo's, I'd be disowned by my hometown if I didn't mention a recipe for their signature dish: Hungarian cabbage rolls. If you're not familiar with the restaurant, you can ask the cast from the hit series M.A.S.H. who scripted in references to the restaurant into almost every episode of the show. Presidential signatures dating back to the restaurant's founding in 1932 line the walls as well most everyone from Hollywood.

Our recipe however, which is so similar.... is a family heirloom. Descended from Europe just as as I'm sure Tony's did. It's that one family recipe that's been passed down from generation to generation and very near and dear to my heart. As a child I'd come home and immediately know what was for dinner the moment I hit the front yard. It put a smile on everyone's face and was a comfort food that reminded us how great life was. Re-inventing it for a whole new generation is an honor, perfecting it was a challenge, but this low-fat version is truly a rite of passage which I can proudly say stays true to its humble beginnings.

Ingredients:

1 cup of rice	1 large head of green cabbage
1 pound of ground pork	1 pound of ground beef
salt & pepper to taste	¼ cup eggs
2 minced garlic cloves	2 teaspoons of paprika
1 pound sauerkraut	2 28oz can of crushed tomatoes
1 large can of tomato sauce	2 teaspoons of sugar
1 tablespoon of sour cream	1 large Knorr vegetable Bouillon cube

Method:

Cook the 1 cup of rice with 16 oz of water (2 cups) and 1 large Knorr vegetable bouillon cube. Place head of cabbage in a large pot and fill with water, bring to boil then remove from heat. Take large mixing bowl and into it place the pork, beef, rice, paprika, garlic, eggs, salt, pepper, and sugar. Mix by hand. Remove and separate full leaves of cabbage off head. Take hand sized lumps of meat mixture and place on a cabbage leaf. Roll cabbage leaves around meat in a burrito fashion tucking both ends in.

Pour tomato sauce and crushed tomatoes into large pot(s). Place rolled stuffed cabbage into pot(s). Place lid(s) on pot(s). Set timer for 2 hours and simmer on a low heat adding water as needed to keep rolls covered. At approximately 45 minutes from the end of cooking time stir in 1 tablespoon of sour cream and sauerkraut.

Cheese Stuffed Meat Ball Recipe

Having completed another semester from college, and months of physical education class, carefully watching what I ate- we decided to celebrate by frying up some stuffed jalapeños and rellenos to celebrate. Having some leftover sausage and cheese that we decided not to let go to waste, this is when we accidentally stumbled upon something wonderful. Deep fried, cheese stuffed meatballs. This isn't the healthiest recipe I ever published, but then what's the point in living if you can't occasional experience taste nirvana?

Ingredients:

Cheese (I like extra sharp.)
Ground Sausage
Flour (and/or breading)
Eggs
Oil for frying

Method:

It's a rather simple process. Shred your cheese and mix in a bowl with the ground sausage. Form meatballs with your hand, then coat in egg, then flour and fry over a medium-high heat.

We ended up making meatball sandwiches with some grilled onions and mushrooms too, but just by themselves the meatballs rival any I've ever had.

Italian Marinara Recipe

A quick and basic recipe for Italian Marinara. Top pizzas, sandwiches, or keep some around just for dipping sauce.

Feel free to make it your own by sweating some onions, or adding a cup of wine into the mix. While leaving out the olive oil almost feels like a sin, this flavor filled Italian gravy is a much healthier rendition.

If you're a carnivore and love meat in your spaghetti try using a chopped up low-fat turkey pepperoni in your marinara. It's a distinct familiar flavor that gives your pasta a truly eclectic taste.

Ingredients:

28 oz can of crushed tomatoes 28 oz can of drained diced tomatoes 6 cloves garlic (minced) 3 sugar substitute packets ¾ teaspoon of lemon juice ¾ teaspoon of salt ¾ teaspoon of oregano ¾ teaspoon of onion powder

¼ heaping teaspoon of basil ¼ heaping teaspoon of thyme ¼ heaping teaspoon crushed red pepper ¼ heaping teaspoon of black pepper

         Method:

1. Mix all ingredients in sauce pan and bring to boil.
2. Simmer for 15 minutes.