Don't ever change yourself to impress someone, cause they should be impressed that you don't change to please others — When you are going through something hard and wonder where God is, always remember that the teacher is always quiet during a test — Unknown
I love sauce and dressings a lot and I love bathing my meats, salads and all that in with that. I have made my own sauces and dressings with different types of herbs, spices and people love it.
Here are one of my favourite signature sauces I made myself from scratch to pork chops/chicken/ribs and depending on how much you make. It can be a lot, but this recipe is for 4-5 people: (Bathing your meat with lots of sauce and marinating it is very important to make it tasty and tender)
2 1/2 tbsp – chicken seasoning powder
1 tsp – allspice
2 tbsp – onion powder
1 onion – red – very finely chopped into very small pieces
3 1/2 tbsp – brown sugar
3 cloves of garlic – finely chopped to very small pieces
1 tbsp – garlic powder
1 can of hot chicken sauce or poutine sauce gravy mix (you can use them for pork and ribs as well.
3 tbsp – soya sauce – light sodium
3 tbsp – mayonnaise
2 tbsp – Lemon juice both Lemon and Mayonnaise will tenderize the meat.
Mix all ingredients together very well in a mixing bowl for about 5 minutes, making sure all ingredients are incorporated with one another. Let it sit for about 10 minutes so it can rest, and then add it to your meat and let your meat marinate for about an hour or 2. Make sure it is all covered. Put your meat in the fridge. Add all the sauce on it.
Place ground lamb or ground beef in a large skillet over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess grease. Add the onion, green pepper, and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for about 5 minutes. Remove from heat, cover, and refrigerate overnight to blend the flavors.
Preheat the oven to 450 degrees F (230 degrees C). Distribute the lamb mixture evenly over the tortillas, and spread out to the edges. Place the tortillas onto a baking sheet.
Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.