What Super Bowl party would be complete without a side of some tasty baked beans? Give this mixed bean casserole a try, with a Tin Sing twist. You’ll like it enough to serve again for summer BBQs.

Tin Sing Super Bowl Beans

1 or more bags of Original Wicked Wonton Chips

¾ lbs Ground Beef, brown with onion (option: ground turkey)

½ lb bacon, cut-up and sautéed with onion (option: turkey bacon)

1 large onion cut in half or two small onions (to sauté with beef and bacon)

1 15oz. can of black beans

1 15oz. can of pinto beans

1 15oz. can of kidney beans

¼ cup Worcestershire sauce

½ cup Tin Sing Sweet and Sauce

¼ cup Tin Sing Classic Chinese BBQ Sauce

1 Tbsp chopped fresh (or pureed) cilantro (optional)

1 cup cubed sharp cheddar cheese

Parmesan cheese

Salt and pepper to taste

Mix ingredients together (except the chips) and put in baking dish. Sprinkle generously with Parmesan cheese. Bake at 350 degrees for 30 minutes. Serve alongside a bowl of Wicked Wonton Chips. Or, place wonton chips on a large platter and spoon beans on top for an appetizer plate.

As a side dish serves 4-6
Prep time:  30 minutes (add 1 hour for marinating time)
Cooking Time:  30 minutes

1. Prep BBQ sauce:  Pour 1-1/2 C Tin Sing BBQ sauce into bowl. Add diced Serrano peppers and stir. Keep refrigerated until ready to use. (You can do one day in advance if you’d like. This will allow peppers to really permeate the marinade.)

2. Place chicken in a large bowl. Mix dry seasonings together and sprinkle over chicken and let sit for 15 min.

3. Add vinegar and lemon juice to chicken. Turn wings until they are evenly coated.

4. Separate BBQ sauce into two parts. Use one half of the sauce to marinate chicken. Set aside the other half for basting later. Coat the chicken with BBQ sauce and marinate in refrigerator for one hour. If you’re in a rush you can shorten the marinating time. The flavor may be less intense.

5. Pre-heat oven to 385 degrees. Spread chicken wings evenly on a foil-lined cookie sheet. Bake wings for 20 minutes. Take wings out of oven and baste with remaining half of the BBQ sauce.  Put wings back into the oven for another 10-15 minutes on “low-broil” (or 425 degrees). Note: Baking the wings at a higher temperature for the last few minutes is the trick to getting a nice sticky glaze. Be careful they don’t char.

6. Platter wings and garnish with chopped basil.

As a main course, this recipe will serve approximately 4-6. As part of a multi-course meal, this recipe will serve approximately 6-8.

• 2 lbs. pork spareribs or baby back ribs
• Salt, pepper, and garlic powder
• Fresh chopped garlic or ginger (optional)
• Tin Sing Classic BBQ Sauce

1. Trim excess fat from spareribs. Dry rub ribs with salt, pepper, and garlic powder seasoned to taste. If desired, you may also rub with freshly chopped garlic or ginger.
2. Pour 1/2 cup or more of Tin Sing Classic BBQ Sauce over ribs and marinate for 2 hours at room temperature or overnight in refrigerator.
3. Preheat oven to 350°. Line baking pan with foil.
4. Place ribs on a roasting rack in pan, and bake for 30 minutes or until ribs are deep brown and crispy. Turn over and baste with leftover sauce for another 30 or more minutes until both sides are brown and crispy.
5. To serve, cut spareribs into individual ribs. If ribs are long or large, may chop ribs crosswise, in half. Serve with additional BBQ sauce, warmed in microwave.

Variation: Ribs are just as delicious barbecued over outdoor grill. May also use same recipe for BBQ roast pork by cutting pork strips from pork butt, pork shoulder, or pork loin.

Serves 2-4 as main dish or 4-6 as mulit-course entrée.

• 2 Large Chicken Breasts
• Tin Sing Lemon Chicken Sauce
• Tin Sing Deep Fry Batter (Click for Recipe)
• 3 cups canola oil
• Maraschino Cherries
• 1/2 lemon, sliced in circles, then halved
• Roasted Sesame Seeds (optional)

1. Slice chicken breasts to create four fillets. Lightly season with salt, pepper, and garlic powder.
2. Prepare Tin Sing Deep Fry Batter per recipe found at www.tinsingfoods.com.
3. Heat frying oil to 350-375° or until oil almost smokes.
4. Dip chicken breast fillets into batter. Coat well, and drop one at a time into hot oil.
5. Deep fry, turning breasts until golden brown and crispy. Adjust heat as needed. Remove from oil and drain oil in paper towel lined plate or pan.
6. Slice chicken breast fillets diagonally into 1-inch strips. Place on serving platter.
7. Heat 1 cup of Tin Sing Classic Lemon Chicken Sauce in saucepan over stove.
8. Pour sauce over chicken breasts. Garnish with lemon slices and top with 2-4 maraschino cherries. Sprinkle with sesame seeds (optional).

Variation: Try substituting chicken breasts with fish fillets to create Tin Sing Lemon Fish.

You may use pork, chicken, shrimp, or fish for this recipe. As a main entree, this recipe will serve approximately 2-4. If prepared as part of a multi-course meal, this recipe will serve approximately 4-6. Serve with steamed rice.

• 1 lb. boneless pork butt, chicken (breast or dark meat), large fresh/defrosted 
  shrimp, fish
• salt & pepper
• 1/2 medium onion, sliced into about 3 wedges
• 1/2 medium bell pepper, seeds removed and cut into 1-inch squares
• 1 cup canned or fresh pineapple chunks, drained of juices
• 3 cups canola oil
• 1 cup Tin Sing Classic Sweet & Sour Sauce
• Tin Sing Basic Deep Fry Batter
• Roasted sesame seeds (optional)

1. With sharp knife or cleaver, trim excess fat from meat if using pork butt. Cut pork or chicken into 1-inch chunks or cubes. Or, prepare shrimp by removing shell, tail, and de-veining. For fish, cut into 1½ or 2 inch chunks or squares. Lightly salt & pepper to taste and set aside. (May also marinade with chopped garlic or ginger, or garlic or onion powder for additional flavor.)
2. Heat oil in deep fry pan or appliance to about 350-375° (or until it almost begins to smoke).
3. Prepare Tin Sing Deep Fry Batter per recipe found at www.tinsingfoods.com. Dip pork, chicken, or seafood into batter. Coat well.
4. One by one, drop entrée chunks into oil, and deep fry 6-8 minutes until crispy, golden brown, and cooked through. Adjust heat as necessary. Remove to paper towel lined platter to drain oil.
5. Heat Tin Sing Classic Sweet & Sour Sauce in sauce pan over stove until sauce just begins to bubble.
6. Place vegetables, pineapple chunks, and deep fried entrée in with sweet and sour sauce. Carefully stir until evenly coated. Pour onto serving platter. Top with sesame seeds (optional).