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DARK CHOCOLATE HOT SAUCE
All Natural
Donya Marie’s Dark Chocolate Hot Sauce is the Cadillac of all
hot sauces. All Natural, MSG free, no preservatives or artificial
colors added. A vinegar and cayenne based hot sauce with
German chocolate. Liven up your favorite meats, poultry,
seafood, eggs, ethnic dishes, or even use on pizza!
Ingredients:
Vinegar, brown sugar, chocolate (chocolate liquor, sugar,
cocoa butter, soy lecithin, and vanilla), cayenne pepper, salt,
xanthan gum.
5 oz bottle $5.95 or 2 bottles $10
All Natural
Donya Marie’s Dark Chocolate Hot Sauce is the Cadillac of all
hot sauces. All Natural, MSG free, no preservatives or artificial
colors added. A vinegar and cayenne based hot sauce with
German chocolate. Liven up your favorite meats, poultry,
seafood, eggs, ethnic dishes, or even use on pizza!
Ingredients:
Vinegar, brown sugar, chocolate (chocolate liquor, sugar,
cocoa butter, soy lecithin, and vanilla), cayenne pepper, salt,
xanthan gum.
5 oz bottle $5.95 or 2 bottles $10
DARK CHOCOLATE HOT WINGS
1 quart oil for deep frying
24 chicken wings, tips removed and wings cut in half at joint
4 tablespoons butter
1 bottle of Donya Marie’s Dark Chocolate Hot Sauce
salt and pepper to taste
Heat the oil In a large skillet or deep fryer to 375 degrees F (190 degrees C). Fry chicken wings in oil until done, about 10
minutes. Remove chicken from skillet and drain on paper towels. Melt the butter in a large skillet. Stir in Donya Marie’s Dark
Chocolate Hot Sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The
longer the wings simmer in the sauce, the hotter they will be. Serve warm.
HONEY NUT CHICKEN
4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon Donya Marie’s Dark Chocolate Meat Rub (Spicy or Double)
2 eggs
A splash half-and-half or whole milk
2 teaspoons Donya Marie’s Dark Chocolate Hot Sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Preheat oven to 350 degrees F.
Put nuts, bread crumbs and meat rub in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-
breading onto a plate.
Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
Pour flour out on a plastic board or plate.
Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.
Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of
the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet
and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes.
Gazpacho
8 oz can crushed tomatoes
23 oz Donya Marie’s Dark Chocolate Bloody Mary Mix
1 orange bell pepper
1 bunch green onions
1 cucumber
1 Tblsp garlic (granulated)
1/8 cup red wine vinegar
1 Tbsp olive oil
1 tsp salt
1.5 Tblsp Donya Marie’s Dark Chocolate Hot Sauce
fresh ground pepper
Process vegetables in blender and add remaining ingredients. Serve cold.
NO-BONES CHICKEN WING DIP
1 pkg (8 oz) cream cheese, softened
2 cups (16 oz) sour cream
1 cup blue cheese salad dressing
5 oz Donya Marie’s Dark Chocolate Hot Sauce
2.5 cups shredded cooked chicken
8 oz provolone cheese, shredded
1 Tblsp white vinegar
½ tsp salt
¼ tsp cayenne pepper
In a large mixing bowl, beat the cream cheese, sour cream, salad dressing and Donya Marie’s Dark Chocolate Hot Sauce,
vinegar, salt, and cayenne pepper until blended. Stir in chicken and provolone cheese.
Transfer to a greased 2-qt baking dish. Cover and bake at 350 degrees for 25-30 minutes or until hot and bubbly. Serve warm
with carrots, celery ribs, crackers, or corn chips to dip.
1 quart oil for deep frying
24 chicken wings, tips removed and wings cut in half at joint
4 tablespoons butter
1 bottle of Donya Marie’s Dark Chocolate Hot Sauce
salt and pepper to taste
Heat the oil In a large skillet or deep fryer to 375 degrees F (190 degrees C). Fry chicken wings in oil until done, about 10
minutes. Remove chicken from skillet and drain on paper towels. Melt the butter in a large skillet. Stir in Donya Marie’s Dark
Chocolate Hot Sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The
longer the wings simmer in the sauce, the hotter they will be. Serve warm.
HONEY NUT CHICKEN
4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon Donya Marie’s Dark Chocolate Meat Rub (Spicy or Double)
2 eggs
A splash half-and-half or whole milk
2 teaspoons Donya Marie’s Dark Chocolate Hot Sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Preheat oven to 350 degrees F.
Put nuts, bread crumbs and meat rub in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-
breading onto a plate.
Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
Pour flour out on a plastic board or plate.
Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.
Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of
the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet
and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes.
Gazpacho
8 oz can crushed tomatoes
23 oz Donya Marie’s Dark Chocolate Bloody Mary Mix
1 orange bell pepper
1 bunch green onions
1 cucumber
1 Tblsp garlic (granulated)
1/8 cup red wine vinegar
1 Tbsp olive oil
1 tsp salt
1.5 Tblsp Donya Marie’s Dark Chocolate Hot Sauce
fresh ground pepper
Process vegetables in blender and add remaining ingredients. Serve cold.
NO-BONES CHICKEN WING DIP
1 pkg (8 oz) cream cheese, softened
2 cups (16 oz) sour cream
1 cup blue cheese salad dressing
5 oz Donya Marie’s Dark Chocolate Hot Sauce
2.5 cups shredded cooked chicken
8 oz provolone cheese, shredded
1 Tblsp white vinegar
½ tsp salt
¼ tsp cayenne pepper
In a large mixing bowl, beat the cream cheese, sour cream, salad dressing and Donya Marie’s Dark Chocolate Hot Sauce,
vinegar, salt, and cayenne pepper until blended. Stir in chicken and provolone cheese.
Transfer to a greased 2-qt baking dish. Cover and bake at 350 degrees for 25-30 minutes or until hot and bubbly. Serve warm
with carrots, celery ribs, crackers, or corn chips to dip.