Figaro Beef Jerky Recipe

Ingredients:

  • 2 pounds beef round steak, cut into thin strips
  • 1/4 cup soy sauce
  • 2 tablespoonsWorcestershire sauce
  • 2 tablespoons Figaro Hickory Liquid Smoke And Barbecue Marinade (Click To BUY)
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon meat tenderizer
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika

Directions:

  1. Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, Figaro Hickory Liquid Smoke And Barbecue Marinade (Click To BUY), brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
  2. Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
  3. Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator’s highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.


Check out all of our great sauces and spices at http://peppers.com/

Posted in Appetizer Recipes, Beef Recipe | Leave a comment

Fat Cat Scorpion Pepper and Soy Braised Chicken Wings

Ingredients:

1 lb. chicken wings, split into wingettes and drummettes
1 cup chicken broth
1/2 cup soy sauce
1/2 cup dry sherry or cooking wine
1/2 cup brown sugar
2 tablespoons garlic, minced
2 tablespoons ginger, minced
3-6 tablespoons Fat Cat Chairman Meow’s Revenge Scorpion Pepper Sauce (Click To BUY); depending on desired spice level
1 tablespoon Chinese five-spice powder
1 teaspoon of sesame seeds (optional)

Directions:

  • In a medium sized pot, stir together the soy sauce, dry sherry, garlic, ginger, brown sugar, chicken broth, five-spice powder and 3 tablespoons Fat Cat Chairman Meow’s Revenge Scorpion Pepper Sauce (Click To BUY).
  • Add chicken wings and toss to coat well.
  • Place pot on burner over medium heat and bring mixture to a boil. Once boiling, lower heat to low and cover pot with lid. Braise wings to mixture for 45 minutes, stirring every 10 minutes or so. During this time, the sauce should thicken and start to glaze the wings some.
  • After 45 minutes, remove pot from heat and remove cooked chicken wings to a side plate.
  • Return pot to burner, raise heat to medium-high and boil braising liquid for about 7 minutes more, so that the level of liquid reduces by half and the liquid becomes thicker and somewhat syrupy.
  • Take burner off heat and taste. If more spice is desired, add more Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce, one tablespoon at a time, until desired heat level has been reached.
  • Return wings to pot and toss well with reduced sauce until well coated on all sides.
  • Set oven to 425F. Spread coated wings on a foil-lined baking sheet in a single layer and roast wings for 15 minutes, or until well-charred (but not burned) in spots.
  • Sprinkle sesame seeds over the wings and serve.
  • Posted in Appetizer Recipes, Entree Recipes, Poultry Recipes, Wing Recipes | Leave a comment

    Fire Dust Apple Butter Spice Cake Recipe

    Ingredients:

    Topping:

    • 1 cup packed brown sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 cup chopped pecans

    Cake:

    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 tablespoon Fire Dust Seasoning (Click ToBUY)
    • 1/2 cup butter, room temperature
    • 1 cup white sugar
    • 3/4 cup apple butter
    • 1 teaspoon vanilla extract
    • 1/2 cup whole bran cereal or wheat germ
    • 1 cup sour cream
    • 2 eggs, room temperature

    Directions:

    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
    2. Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans.
    3. Sift together the flour, baking powder, baking soda, salt & Fire Dust Seasoning(Click ToBUY).
    4. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add apple butter, vanilla, and wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
    5. Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with the rest of the topping.
    6. Bake in the preheated oven until a tester inserted in the center comes out clean, about 40 minutes.


    Check out all of our great sauces and spices at http://peppers.com/

    Posted in Deserts Recipes | Leave a comment

    Bacon Salt Bacon Wrapped BBQ Chicken Recipe

    Ingredients:

    • 8 slices bacon
    • 4 boneless chicken breasts, skin on
    • 2 tablespoons Bacon Salt – Peppered(Click To BUY)
    • 3/4 cup Heinz Tomato Ketchup
    • 1/3 cup maple syrup
    • 2 tablespoons grainy Dijon mustard
    • 2 tablespoons lemon juice
    • 1 clove garlic, minced
    • Lemon wedges
    • Chopped fresh chives

    Directions:

    1. Cook the bacon until just opaque. Blot on paper towels. Sprinkle chicken evenly withBacon Salt – Peppered(Click To BUY). Wrap each chicken breast in bacon, securing strips in place with toothpicks. Set aside. Preheat the grill to medium-high.
    2. Blend ketchup with maple syrup, mustard, lemon juice and garlic. Brush half the sauce all over chicken. Place chicken on grill and turn heat down to medium. Grill, turning and basting twice with remaining sauce until bacon is almost crisp, about 15 minutes or until chicken is cooked through.
    3. Squeeze lemon wedges over chicken and sprinkle with chives. Remove toothpicks before serving.


    Check out all of our great sauces and spices at http://peppers.com/

    Posted in Appetizer Recipes, Entree Recipes, Poultry Recipes | Leave a comment

    Grapes of Wrath Red Wine Pork Recipe

    Ingredients:

    • 3 tablespoons bacon drippings
    • 3 pounds pork roast
    • 1/4 cup butter
    • 2 cloves garlic, minced
    • 2 carrots, diced
    • 1 tablespoon chopped fresh parsley
    • 1 bay leaf
    • 1 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 1/2 tablespoons tomato paste
    • 1 1/2 tablespoons sugar
    • 2 tablespoons High River Sauces Grapes Of Wrath Hot Sauce(Click To BUY)
    • 1 1/2 cups red wine
    • 16 ounces fresh mushrooms, sliced

    Directions:

    1. Preheat oven to 325 degrees F (165 degrees C).
    2. Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, sugar & High River Sauces Grapes Of Wrath Hot Sauce(Click To BUY). Pour in red wine, and stir to combine. Pour over pork roast.
    3. Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.


    Check out all of our great sauces and spices at http://peppers.com/

    Posted in Entree Recipes, Pork Recipes | Leave a comment

    Ole Ray’s Sloppy Dogs Recipe

    Ingredients:

    1. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off grease, and reduce the heat to medium. Stir in theOle Ray’s Gourmet Sloppy Sauce(Click To BUY), and bring to a simmer. Add the hot dogs, and cook until heated through.
    2. Place hot dogs into buns and cover with the sloppy joe mixture. Eat with a fork, or use just a little bit of the sauce and eat like a regular hot dog.


    Check out all of our great sauces and spices at http://peppers.com/

    Posted in Appetizer Recipes, Beef Recipe, Entree Recipes | Leave a comment

    Howlin’ Hollar Pumpkin Turkey Chili Recipe

    Ingredients:

    • 1 tablespoon vegetable oil
    • 1 cup chopped onion
    • 1/2 cup chopped green bell pepper
    • 1/2 cup chopped yellow bell pepper
    • 1 clove garlic, minced
    • 1 pound ground turkey
    • 1 (14.5 ounce) can diced tomatoes
    • 2 cups pumpkin puree
    • 2 tablespoons Howlin’ Hollar Hot Sauce With Pumpkin (Click To BUY)
    • 1 1/2 tablespoons chili powder
    • 1/2 teaspoon ground black pepper
    • 1 dash salt
    • 1/2 cup shredded Cheddar cheese
    • 1/2 cup sour cream

    Directions:

    1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender.
    2. Stir in the turkey, and cook until evenly brown.
    3. Drain, and mix in tomatoes and pumpkin.
    4. Season with Howlin’ Hollar Hot Sauce With Pumpkin(Click To BUY), chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes.
    5. Serve topped with Cheddar cheese and sour cream.


    Check out all of our great sauces and spices at http://peppers.com/

    Posted in Appetizer Recipes, Entree Recipes, Poultry Recipes, Soup & Chili Recipes | Leave a comment

    Vampfire Gameday Wings Recipe

    Ingredients:

    • 20 chicken wings, split and tips discarded
    • 1/2 cup butter, melted
    • 1 (6 ounce) bottle Panola Vampfire Hot Sauce (ClickTo BUY)
    • 3/4 cup tomato sauce
    • 1 1/2 tablespoons chili powder
    • 1 teaspoon cayenne pepper

    Directions:

    1. Preheat oven to 375 degrees F (190 degrees C).
    2. Bake wings in preheated oven for 30 minutes, or until cooked through and crispy.
    3. Meanwhile, in a small bowl combine melted butter, Panola Vampfire Hot Sauce(ClickTo BUY), tomato sauce, chili powder and cayenne pepper. Mix together.
    4. When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.


    Check out all of our great sauces and spices at http://peppers.com/

    Posted in Appetizer Recipes, Entree Recipes, Poultry Recipes, Wing Recipes | Leave a comment

    Scary hot Ghost Pepper Pork Chops

    Ingredients

    • 1 (10.75 ounce) can tomato puree
    • 1 tablespoon Scary Hot Ghost Pepper Hot Sauce (Click To BUY)
    • 1 fresh jalapeno pepper, sliced
    • 1 tablespoon crushed red pepper flakes
    • 1 tablespoon dried sage
    • 1 tablespoon vegetable oil
    • 4 thick cut boneless pork chops
    • 1 yellow onion, sliced
    • 1 green bell pepper, sliced

    Directions

    1. In a bowl, mix the tomato puree,Scary Hot Ghost Pepper Hot Sauce (Click To BUY), jalapeno pepper, red pepper, and sage.
    2. Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops from heat and set aside. Place the onion and green bell pepper in the skillet, and saute 2 to 3 minutes. Return pork to skillet, and cover with the tomato puree mixture. Cover skillet, and continue cooking 30 minutes, or to desired doneness.

    Posted in Entree Recipes, Pork Recipes | Leave a comment

    George’s Bloody Brew Recipe

    Ingredients:

    Directions:
    Mix with ice in highball glass, garnish with dill pickle spear or with garnish of your choice.

    Check out all of our great sauces and spices at http://peppers.com/

    Posted in Bloody Mary & Cocktail Recipes | 1 Comment