Type what you have

Ingredients

• ✓ monosodium glutamate
• wonton wrapper
• ground beef
• shrimp
• soy sauce
• oyster sauce
• bean sprout
• green onion
• celery
• cabbage
• garlic
• vegetable oil

Instructions

1. 1 Place cabbage, bean sprouts, celery, and green onions in a large wok and stir-fry over high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir-fry until cooked.
2. 2 In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove the mixture from heat.
3. 3 Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together to make egg rolls.
4. 4 Fry the egg rolls in 1/4 inch vegetable oil until golden brown.

By Donna

Ingredients

• ✓ monosodium glutamate
• vegetable oil
• egg
• cabbage
• carrot
• pork
• bamboo shoot
• wood ear mushroom
• green onion
• soy sauce
• salt
• sugar
• egg roll wrapper
• egg white
• oil

Instructions

1. 1 Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed up. Flip eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
2. 2 Heat remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add pork, bamboo shoots, mushroom, green onions, soy sauce, salt, sugar, and MSG; continue cooking until vegetables soften, about 6 minutes. Stir in sliced egg, then spread the mixture out onto a pan, and refrigerate until cold, about 1 hour.
3. 3 To assemble the egg rolls: Place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
4. 4 Heat about 6 inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
5. 5 Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

By Mendy L

Ingredients

• ✓ monosodium glutamate
• sour cream
• mayonnaise
• seasoning salt
• parsley
• dill weed

Instructions

1. 1 In a medium bowl, combine sour cream, mayonnaise, monosodium glutamate, seasoning salt, parsley and dill. Cover and refrigerate overnight.

By Sue Hogan

Ingredients

• ✓ monosodium glutamate
• chicken wing
• egg
• all-purpose flour
• oil
• margarine
• soy sauce
• water
• white sugar
• vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Pour egg beat into a shallow dish or bowl; do the same with the flour. Heat oil and margarine in a large, deep skillet over medium high heat. Dip wings in egg, then flour, then fry until browned and crisp. Lay browned wings in an 11x14 inch baking dish.
3. 3 To Make Sauce: In a small bowl combine the soy sauce, water, sugar, vinegar and MSG. Blend well and pour sauce over chicken.
4. 4 Bake in the preheated oven for 1 hour.

By Lynn

Ingredients

• ✓ monosodium glutamate
• sour cream
• mayonnaise
• dill weed
• parsley
• onion
• beef

Instructions

1. 1 In a medium bowl, mix the sour cream, mayonnaise, monosodium glutamate (MSG), dill, parsley, onion and dried beef. Refrigerate 1 hour, or until thickened and chilled.

By Pauline Drehmel

Ingredients

• ✓ monosodium glutamate
• chicken wing
• egg
• all-purpose flour
• margarine
• apple cider vinegar
• soy sauce
• water
• brown sugar
• salt
• serrano chile pepper
• ginger
• sesame seed

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Blot chicken wings dry with a paper towel.
3. 3 Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess.
4. 4 Melt the margarine in a large skillet over medium high heat.
5. 5 Pan fry the chicken wings until well browned on all sides, about 10 minutes.
6. 6 Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, monosodium glutamate, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, 5 to 7 minutes.
7. 7 Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce.
8. 8 Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes.
9. 9 Sprinkle sesame seeds on the chicken wings before serving.

By Melissa Killion

Ingredients

• ✓ monosodium glutamate
• mirin
• garlic
• soy sauce
• white sugar
• beef sirloin steak
• green onion
• bamboo skewer

Instructions

1. 1 In a bowl, mix the mirin, garlic, soy sauce, monosodium glutamate, and sugar; stir to dissolve the sugar. Place the beef and green onions into the marinade, stir to coat with marinade, and allow to stand for 30 minutes. Soak bamboo skewers in water.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
3. 3 Roll a slice of thin beef around a piece of green onion; skewer the roll with 2 bamboo skewers, place about 1/2 inch apart. Repeat twice more, placing 3 beef rolls onto the 2 skewers. Repeat with remaining beef, green onion, and skewers until all the beef is rolled up. Place skewers onto a broiling pan. Discard used marinade.
4. 4 Broil until browned on both sides, about 3 to 3 1/2 minutes per side.

By Julie Moon

Ingredients

• ✓ monosodium glutamate
• monterey jack cheese
• green onion
• avocado
• tomato
• cilantro
• green chile
• black olive
• italian dressing

Instructions

1. 1 In a medium bowl, mix together cheese, onions, avocado, tomato, cilantro, chile peppers, olives, dressing, and monosodium glutamate. Serve.

By Debra D Tate

Ingredients

• ✓ monosodium glutamate
• brown sugar
• sugar-based curing mixture
• black pepper
• red pepper flake
• garlic powder
• mace
• mustard powder
• ground venison
• liquid smoke
• beef round casing

Instructions

1. 1 Combine brown sugar, curing mixture, black pepper, red pepper flakes, garlic powder, MSG, mace, and mustard; sprinkle over venison in a large mixing tub. Mix spices into venison, then add liquid smoke; mix by hand until well combined, 3 to 5 minutes. Place into a non-reactive glass or plastic container, cover, and refrigerate for 24 hours. Prepare casings according to instructions below (Cook's Note).
2. 2 To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out water, and tie a knot at one end of casing using twine. Fill casing with venison mixture to within 4 inches of open end using a sausage stuffer or large funnel. Tie open end near sausage mixture, so mixture is firm. Tie two sausage ends together to form a circle. Repeat with remaining casings, venison mixture, and twine. Place bologna in a large roasting pan.
3. 3 Preheat the oven to 225 degrees F (110 degrees C).
4. 4 Bake in the preheated oven until bologna reaches an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Cool, then refrigerate until cold.
5. 5 To serve, cut through casing lengthwise; peel off and discard casing. Slice bologna into thin slices. Bologna may be kept tightly wrapped in the freezer; defrost in the refrigerator before serving.

By jdwags

Ingredients

• ✓ monosodium glutamate
• mayonnaise
• yellow mustard
• horseradish sauce
• lemon juice
• turmeric
• cayenne pepper
• ginger
• allspice
• black pepper
• cilantro
• celery salt
• garlic powder
• onion powder
• parsley
• sugar
• paprika
• basil
• chive

Instructions

1. 1 Stir together the chives, basil, paprika, sugar, parsley, onion powder, garlic powder, celery salt, cilantro, pepper, allspice, ginger, cayenne pepper, turmeric, monosodium glutamate, and lemon juice in a microwave-safe bowl.
2. 2 Cook in the microwave on High for 30 seconds.
3. 3 Stir in the horseradish sauce and mustard; allow to cool 5 minutes; fold in the mayonnaise. Chill in refrigerator at least 30 minutes.

By TheOldCook

Ingredients

• ✓ monosodium glutamate
• button mushroom
• onion
• white vinegar
• olive oil
• white sugar
• salt
• garlic
• red pepper
• black pepper
• oregano

Instructions

1. 1 Combine mushrooms, onion, vinegar, oil, sugar, salt, garlic, monosodium glutamate, red pepper flakes, black pepper, and oregano in a large jar (or bowl); mix well. Cover jar (or bowl); marinate in the refrigerator for 3 days.

By Rina Mann

Ingredients

• ✓ monosodium glutamate
• ground pork
• shrimp
• onion
• carrot
• green onion
• soy sauce
• salt
• black pepper
• spring roll wrapper
• egg white
• vegetable oil

Instructions

1. 1 Combine ground pork, shrimp, onion, carrots, green onions, soy sauce, MSG, salt, and black pepper in a bowl until well mixed.
2. 2 Place wrappers on a plate; cover with a damp cloth. Place 1 wrapper on a work surface; spoon ground pork filling in a thin line (the width of your little finger) across one side of wrapper, about 1/2 inch from edge. Roll wrapper tightly around filling; seal edges with egg white. Repeat with remaining wrappers, filling, and egg white.
3. 3 Heat oil in a deep heavy pan or deep fryer to 375 degrees F (190 degrees C). Lower lumpia in batches of 3 to 4 carefully into the hot oil; fry, turning once, until rolls float and turn golden brown, about 3 minutes. Drain on paper towels, cut rolls into thirds, if desired. Repeat with remaining lumpia.

By Elise

Ingredients

• ✓ monosodium glutamate
• hot pepper sauce
• garlic powder
• chili powder
• seasoned salt
• cayenne pepper
• liquid smoke
• worcestershire sauce
• butter
• bacon drippings
• sesame snack stick
• goldfish cracker
• pretzel twist
• mixed nut
• oat cereal rings
• wheat square cereal
• crispy rice cereal squares
• corn square cereal

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Gently mix corn, rice, and wheat squares, oat rings, mixed nuts, mini pretzels, goldfish crackers, and sesame snacks in two 13x24-inch aluminum roasting pans, taking care not to break cereal.
3. 3 Stir bacon drippings, unsalted butter, Worcestershire sauce, MSG, liquid smoke, cayenne pepper, seasoned salt, chili powder, garlic powder, and hot pepper sauce together in a microwave-safe bowl. Cook on high in microwave for 3 or 4 30-second intervals, stirring each time, until mixture is warm, liquid, and fully combined.
4. 4 Stir seasoning sauce continuously as you pour half over the cereal mixture in each pan. Gently stir the snack mix and seasonings with a slotted spoon until thoroughly coated; do not crush cereal.
5. 5 Bake in the preheated oven until sauce is completely absorbed and the snack mix is crisp, about 2 hours; stir gently every 15 minutes. Cool completely and store in airtight containers. The snack mix stores well in freezer in airtight freezer bags, if it makes it that long.

By N2family

Ingredients

• ✓ monosodium glutamate
• ground beef
• green onion
• cabbage
• carrot
• garlic
• sesame oil
• sesame seed
• salt
• black pepper
• egg
• vegetable oil
• wonton wrapper
• soy sauce
• rice wine vinegar
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 10 minutes.
4. 4 Transfer beef mixture to a bowl and mix in 1 egg. Meanwhile, heat vegetable oil in a separate skillet over medium heat.
5. 5 Crack the second egg into a bowl and beat well.
6. 6 Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper.
7. 7 Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal.
8. 8 Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly.
9. 9 Fry wontons in the hot oil until 1 side is browned, about 1 or 2 minutes. Flip and cook until other side is browned, 1 or 2 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.
10. 10 To make the dipping sauce: Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until smooth.
11. 11 Serve alongside wontons.

By Ivy Yapelli

Ingredients

• ✓ monosodium glutamate
• ground pork
• egg
• cornstarch
• sesame oil
• ginger root
• salt
• green onion
• vegetable oil
• napa cabbage
• chicken broth
• water
• soy sauce
• sesame oil

Instructions

1. 1 Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
2. 2 Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
3. 3 Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

By Lei Lei Wyatt

Ingredients

• ✓ monosodium glutamate
• chicken
• ginger
• sichuan peppercorn
• soy sauce
• chile oil
• white sugar
• sichuan peppercorn oil
• spring onion
• sesame seed

Instructions

1. 1 Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
2. 2 Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
3. 3 Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
4. 4 Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.

By Jin

Ingredients

• ✓ monosodium glutamate
• pork loin
• rice wine
• salt
• chicken stock
• cornstarch
• white sugar
• vinegar
• soy sauce
• egg
• vegetable oil
• garlic
• ginger
• spring onion

Instructions

1. 1 Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
2. 2 Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
3. 3 Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
4. 4 Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
5. 5 Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
6. 6 Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
7. 7 Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.

By Chelsea

Ingredients

• ✓ monosodium glutamate
• sugar
• black pepper
• paprika
• salt

Instructions

1. 1 Whisk sugar, black pepper, paprika, monosodium glutamate, and salt together in a bowl. Store in an airtight container.

By ATexasDarling

Ingredients

• ✓ monosodium glutamate
• napa cabbage
• salt
• garlic
• green onion
• red pepper flake

Instructions

1. 1 Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
2. 2 Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
3. 3 Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.

By Christina P

Ingredients

• ✓ monosodium glutamate
• ground beef
• egg
• bread crumb
• ketchup
• water
• onion soup mix
• bacon
• tomato sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine the beef, eggs, crumbs, ketchup, MSG, water and soup mix. Mix well and spoon mixture into loaf pan. Cover with 2 strips of bacon, then cover with tomato sauce.
3. 3 Bake in preheated oven for 1 hour.

By Debbie Clark

Ingredients

• ✓ monosodium glutamate
• vegetable oil
• white vinegar
• salt
• black pepper
• sugar
• coleslaw mix
• chicken chunk
• ramen noodle

Instructions

1. 1 In a medium bowl, whisk together the oil, vinegar, salt, pepper, monosodium glutamate and sugar.
2. 2 In a large bowl, combine the coleslaw, chicken and noodles. Add dressing, and mix together well. Refrigerate until chilled and serve.

By Leesa

Ingredients

• ✓ monosodium glutamate
• golden mushroom soup
• mushroom
• worcestershire sauce
• ground beef
• seasoned salt
• black pepper
• hamburger bun
• processed cheese

Instructions

1. 1 Make sauce: Mix together condensed soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat; allow to simmer while you complete the remaining steps. Stir sauce occasionally.
2. 2 Make burgers: Mix together ground beef, monosodium glutamate (MSG), seasoned salt, and black pepper in a large bowl until well combined. Form into 4 patties.
3. 3 Heat a skillet over medium heat. Fry patties in the hot skillet until browned, about 5 minutes per side. An instant-read thermometer inserted into the center of a patty should read 140 degrees F (60 degrees C) for medium doneness.
4. 4 Place a patty onto each hamburger bun bottom, then top with cheese. Spoon 1 to 2 tablespoons sauce over cheese; cover with bun tops to serve.

By LivLifeGreen

Ingredients

• ✓ monosodium glutamate
• cream cheese
• beef
• green onion
• worcestershire sauce
• onion salt
• bacon bit

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream cheese, dried beef, and green onions in a medium bowl. Mix until evenly blended.
3. 3 Stir in Worcestershire sauce, onion salt, and MSG (if using). Mix well until smooth.
4. 4 Form into a ball and refrigerate for at least 30 minutes before serving to firm up.
5. 5 Just before serving, roll in bacon bits and garnish with additional green onion, if desired.

By Kristi Demanette

Ingredients

• ✓ monosodium glutamate
• green pea
• bacon
• red onion
• heavy cream
• sherry
• salt
• black pepper
• worcestershire sauce
• mushroom

Instructions

1. 1 Pour peas in a saucepan and cover with water. Bring water to a boil, reduce heat to medium-low, and simmer until peas are hot and tender, 5 to 7 minutes; drain.
2. 2 Cook and stir bacon in a large skillet over medium-high heat until the fat renders and the bacon is crisp, 7 to 10 minutes. Stir onion into the bacon dripping; cook and stir with the bacon until tender, 5 to 7 minutes.
3. 3 Pour cream over the bacon mixture; cook and stir until the cream thickens, about 5 minutes. Season thickened cream with monosodium glutamate, salt, and pepper. Pour sherry into the thickened cream. Add drained peas and mushrooms to the skillet; gently stir to coat.

By BOJIBLUE

Ingredients

• ✓ monosodium glutamate
• paprika
• brown sugar
• sugar
• salt
• celery salt
• black pepper
• cayenne pepper
• mustard
• garlic powder
• onion powder

Instructions

1. 1 Mix paprika, dark brown sugar, white sugar, salt, monosodium glutamate, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder, and onion powder in a small airtight container. Seal and store in a cool, dark place until ready for use.

By CONNIE66

Ingredients

• ✓ monosodium glutamate
• cider vinegar
• vegetable oil
• seasoned salt
• red pepper flake
• black pepper
• salt
• chicken breast
• vegetable oil
• heavy cream
• egg noodle

Instructions

1. 1 Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
2. 2 Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
3. 3 Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.

By Nicole Gilbert

Ingredients

• ✓ monosodium glutamate
• butter
• onion
• green bell pepper
• red bell pepper
• smoked sausage
• corn kernel
• seasoned salt
• garlic powder
• onion powder
• black pepper

Instructions

1. 1 Melt butter in a large, deep skillet over medium-high heat. Cook onion, green bell pepper, red bell pepper, and smoked sausage in butter until hot, 1 to 2 minutes.
2. 2 Add corn to the skillet and reduce heat to medium; cover and cook until corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.

By David Dennis

Ingredients

• ✓ monosodium glutamate
• soy sauce
• brown sugar
• pineapple juice
• sake
• rice vinegar
• garlic
• ginger
• red pepper flakes
• sesame seed
• chicken wing

Instructions

1. 1 Combine soy sauce, brown sugar, pineapple juice, sake, rice vinegar, garlic, ginger, monosodium glutamate, red pepper flakes, and sesame seeds in a small saucepan. Bring to a simmer; cook for 10 minutes. Remove sauce from heat and let cool.
2. 2 Cut wings at the joint to make drumettes. Transfer to a large resealable plastic bag. Pour in sauce. Marinade in the refrigerator, at least 3 hours and up to overnight.
3. 3 Preheat grill for medium heat and lightly oil the grate. Remove chicken wings from sauce; grill until lightly browned, about 5 minutes per side.
4. 4 Pour sauce into a saucepan. Bring to a simmer; cook for 5 minutes.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Arrange chicken wings in a single layer in a large baking dish; pour sauce on top.
6. 6 Bake in the preheated oven, turning and basting frequently, until wings are browned, about 1 hour.

By Chef Daddy Pete

Ingredients

• ✓ monosodium glutamate
• white sugar
• kosher salt
• oregano
• basil
• lemon pepper
• garlic powder
• onion powder
• paprika
• chili powder
• mustard
• white pepper
• cayenne pepper

Instructions

1. 1 Stir together the sugar, salt, monosodium glutamate, oregano, basil, lemon pepper, garlic powder, onion powder, paprika, chili powder, mustard, white pepper, and cayenne pepper in a bowl until evenly combined. Store in an airtight container.
2. 2 To use, apply generously (about 1 tablespoon per serving), and rub into chicken or pork. Allow to stand for 30 minutes prior to cooking.

By Eric

Ingredients

• ✓ monosodium glutamate
• ground beef
• ground pork
• butter
• garlic
• green bell pepper
• onion
• pinto bean
• tomato
• parsley
• chili powder
• black pepper
• salt
• cumin

Instructions

1. 1 Heat a large skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set meat aside. Melt the butter in the pot over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked meat, pinto beans, tomatoes, parsley, chili powder, pepper, monosodium glutamate, salt, and cumin. Cover and bring to a boil, then reduce heat, and simmer for 1 hour.

By DNACLOWN