1. Marinate chicken wings: 1/3 cup of of Red Angel Sauce, 1/4 cup of oil, and combined seasonings for 3-6 hours. 2. Air fry for 20 minutes at 375 degrees or bake for 50 minutes at 400 degrees, or deep fry for 15 minutes at 375 degrees 3. Halfway through, coat wings with Red Angel Sauce, and resume cooking time. 4. When fully cooked, toss or drizzle wings for final coating. 5. Add chopped cilantro for garnish 6. Dip in ranch, and enjoy!

1. Heat the oil in a large, heavy-bottomed pot over medium heat for about 2 minutes, being careful not to let it overheat or bleach. 2. Add the chopped red onion and fry for 3 minutes until the aromatics become deeply fragrant. 3. As onions fry, add tomato paste and stir continuously for 10 -15 minutes 4. Add tomato sauce, stir, and let it simmer for 10 minutes. 5. Blend tomatoes, red bell pepper, garlic cloves, red onions, green onions together creating puree. 6. Add puree into pot and stir for 5 minutes and simmer for 10 minutes for sauce base to cook. 7. Add Red Angel Sauce and seasonings into the sauce base and stir. Season to taste and simmer for 10-15 minutes. 8. Boil spaghetti halfway through and add into sauce base. 9. Stir continuously and add chopped green onions for garnish. 10. Enjoy Add the ground crayfish, flaked smoked fish, assorted cooked meats, meat stock, seasoning cubes, and salt to the pot, stirring everything together nicely. Allow the rich native stew to simmer on medium heat for 5 minutes so the smoked fish and meats fully absorb the flavors. Gently fold the parboiled spaghetti into the pot, tossing it thoroughly so every single strand is evenly coated in the bright orange native sauce. Reduce the heat to the lowest possible setting, cover the pot tightly, and let the pasta steam undisturbed for 10 minutes to soak up the remaining liquid without burning. Turn off the heat, gently stir in the fresh scent leaves, and let the residual heat wilt the greens for about 2 minutes before serving.

Boil water. Add pasta. Drain and serve.

1. Wash the rice thoroughly in cold water until the water runs clear to remove excess starch, then set it aside in a strainer to drain. 2. Blend the tomatoes, the red bell pepper, and exactly half of the red onion in a blender until completely smooth to create your wet base. 3. Chop the remaining half of the red onion into fine slices. 4. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat, then add the sliced onions and sauté until they become soft and translucent. 5. Add tomato paste frying with the onions for about 3 minutes to deepen their rich red color and release their bold flavors. 6. Pour the blended pepper tomato purée with Red Angel Sauce into the pot. Reduce the heat slightly, and let the mixture fry for 20 minutes until it reduces down and the oil begins to float to the top. 7. Add the dried thyme, curry powder, bay leaves, salt, and stock into the fried stew, stirring everything together nicely. 8. Bring the entire mixture to a rolling boil, add the washed rice, and give it a gentle stir so every grain is coated in the savory sauce. 9. Cover the pot tightly with a layer of aluminum foil and secure the lid on top to trap all the steam, then reduce the heat to the lowest possible setting. 10. Steam the rice undisturbed for 30 minutes, then turn off the heat, remove the foil, and stir rice before serving. 11. Enjoy !

1. Toast 1 slice of sourdough bread with butter 2. Spread avocado onto sourdough bread 2. Cook egg sunny side up, and place on top of avocado 3. Drizzle your choice of Red Angel Sauce 4. Chop veggies and add on top of toast with cheese 5. Enjoy!