Crazy Jerry’s Grilled Fish Steaks

Ingredients

Directions

  1. In a stainless steel or glass bowl, combine Crazy Jerry’s Biker Trash D.I.L.L.I.G.A.F. Habañero Garlic Hot Sauce, (Click to BUY) olive oil, basil, salt, pepper, and parsley.
  2. Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
  3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  4. Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

Crazy Jerry’s Biker Trash D.I.L.L.I.G.A.F. Habañero Garlic Hot Sauce

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Robert Rothschild Easter Ham

Ingredients

  • 1 (8 pound) boneless ham
  • 2 cups packed brown sugar
  • 1 jar Robert Rothschild Roasted Pineapple & Habañero Dip
  • 1 (20 ounce) can sliced pineapple, drained with juice reserved

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Use a knife to score a diagonal pattern onto the ham with the lines about 1 inch apart. Place the ham in a large roasting pan and pat brown sugar over the entire surface. Some will fall into the pan, that’s okay.
  3. Bake the ham in the preheated oven until the sugar is melting off of it, about 30 minutes. Remove the ham from the oven and pour the Robert Rothschild Roasted Pineapple & Habañero Dip and juice from the pineapple into the pan. Baste the ham with the mixture and return it to the oven.
  4. Continue to bake in the preheated oven, basting every 20 minutes, for about 2 hours. Cut the pineapple rings in half. Remove the ham from the oven and float the pineapple rings in the drippings. Allow the ham to rest for about 10 minutes, then slice and serve with the pineapple and sauce.

Click the link below to buy the Robert Rothschild Roasted Pineapple & Habañero Dip featured in this recipe…..

http://peppers.com/?wpsc-product=robert-rothschild-roasted-pineapple-habanero-dip-10-5-oz

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Melinda’s Slow Roasted Rabbit

Ingredients

  • 1 (3 pound) rabbit, cleaned and cut into pieces
  • 1 3/4 teaspoons salt
  • 1 tablespoon ground black pepper
  • 1/4 cup vegetable oil
  • 4 teaspoons white sugar
  • 1 onion, chopped
  • 3/4 cup Melinda’s Black Pepper Ketchup Bold & Robust
  • 1 clove garlic, chopped
  • 1 tablespoon paprika
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 cup water

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9×13 inch baking dish. In a medium bowl, combine the sugar, onion, Melinda’s Black Pepper Ketchup Bold & Robust, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
  3. Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

Click the link below to buy the Melinda’s Black Pepper Ketchup Bold & Robust featured in this recipe…..

http://peppers.com/?wpsc-product=melindas-black-pepper-ketchup-bold-robust-13-oz

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Georgia Peep Rice Krispies Treats

Ingredients:

Directions:

  1. In large saucepan melt butter over low heat. Add Peeps & Georgia Peach & Vidalia Onion Hot Sauce(Click To BUY), stir until completely melted. Remove from heat.
  2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
  3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

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Toad Sweat Key Lime Fried Ice Cream

Ingredients:

Directions:

  1. Scoop ice cream into 8 – 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
  2. In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
  3. In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.
  4. Drizzle with Toad Sweat Key Lime Dessert Hot Sauce.

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Tabasco Chocolate Chunk Wonderful Brownie

Ingredients:

  • 2 (12 ounce) bags semi-sweet chocolate chips
  • 1 (8 piece) can Tabasco Brand Spicy Dark Chocolate Wedges (Chopped)
  • 1/3 cup butter
  • 1 cup white sugar
  • 4 eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans
  • 1 1/2 cups heavy cream
  • 1/4 cup butter
  • 1 (12 ounce) bag semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
  2. Melt 1 12-ounce package of chocolate chips in a saucepan with 2/3 cup of butter over very low heat, stirring constantly, until smooth. Watch carefully to avoid scorching;
  3. Remove from heat, and scrape into a large bowl. Beat in the sugar, a couple of tablespoons at a time, then beat in the eggs 2at a time until the mixture is well combined.
  4. Stir in flour and salt until blended, then stir in the vanilla extract.
  5. Gently fold in 1 more 12-ounce package of chocolate chips, Tabasco Brand Spicy Dark Chocolate Wedges and the pecans.
  6. Spread batter into the prepared baking pan.
  7. Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, about 35 minutes.
  8. Remove from oven and cool completely.
  9. Mix the cream and 1/4 cup of butter together in a saucepan over low heat until the butter has melted, stirring constantly; pour in remaining 1 12-ounce bag of chocolate chips and stir to melt completely.
  10. Pour the mixture into a mixing bowl, and beat on Medium speed with an electric mixer until combined, about 1 minute; chill the frosting thoroughly, stirring occasionally, about 45 minutes to 1 hour. Mixture should be theconsis tency of thick cream; beat the frosting again with electric mixer until it forms stiff peaks, 3 to 5 minutes.
  11. Spread frosting on cooled brownies.

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Danny Cash’s Smokin’ Tailpipe Spring Rolls

Ingredients

2 ounces dry soy vermicelli
4 eggs, beaten
1 onion, finely chopped
2 ounces mushrooms, drained and chopped
3/4 (4 ounce) can small shrimp, drained and chopped
1 pound lean ground pork
2 tablespoons vegetable oil
1 carrot, shredded
2 ounces crabmeat
3 ounces bean sprouts
2 pinches ground black pepper
1 tablespoon soy sauce
3 tablespoons fish sauce
2 teaspoons Danny Cash’s Smokin’ Tailpipe Habañero Chipotle Hot Sauce (Click to BUY)
1 clove garlic, chopped
20 rice wrappers (6.5 inch diameter)
1 quart oil for deep frying

Directions

Soak the vermicelli 30 minutes in warm water; drain.

In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, Danny Cash’s Smokin’ Tailpipe Habañero Chipotle Hot Sauce (Click to BUY),  fish sauce and garlic.

One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.

In a large saucepan, heat the oil to 375 degrees F (190 degrees C).

Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.


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Ingredients

8 ounces bacon
1/2 pound ground beef
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) package cream cheese, cut into cubes
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
2 tablespoons chopped fresh parsley
1/2 bottle of Voodoo Chile Porcus Inférnum, The World’s Best Bacon Hot Sauce

Directions

Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with paper towels, reserving drippings in the skillet.
Break ground beef into the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain beef, return skillet to stove, and reduce heat to low.
Stir diced tomatoes with green chile peppers, Voodoo Chile Porcus Inférnum, The World’s Best Bacon Hot Sauce, cream cheese, and shredded Cheddar-Monterey Jack cheese blend into ground beef. Crumble bacon and stir most of it, reserving a few teaspoons for garnish, into beef mixture; cook and stir until cheese begins to melt, 2 to 3 minutes; transfer to a slow cooker.
Cook in slow cooker on Low until hot and bubbly, 2 to 3 hours. Stir parsley into the dip. Garnish with reserved bacon. Keep in the slow cooker set to Low to serve. For those that would like a little more spice, add more Voodoo Chile Porcus Inférnum, The World’s Best Bacon Hot Sauce.

Click the link below to buy the Voodoo Chile Porcus Inférnum, The World’s Best Bacon Hot Sauce featured in this recipe…..

http://peppers.com/?wpsc-product=voo-doo-chile-porcus-infernum-bacon-hot-sauce-5-ounce-bottle

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Heartbreaking Dawns Pear & Apple Ghost Hot Wings

Ingredients

  • 4 pounds chicken wings
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons Heartbreaking Dawns 1841 Pear & Apple Ghost Sauce
  • 1 teaspoon garlic powder
  • 3 tablespoons butter, melted

Directions

  1. Preheat an outdoor or indoor grill to a high heat. Lightly grease the grill.
  2. Season wings with garlic powder and ground black pepper. Cook wings on the preheated grill until they are very crispy. Turn the wings frequently as they will burn easily.
  3. While the wings are grilling, in a large bowl, combine hot sauce with garlic powder, Parmesan cheese and melted butter.
  4. When the wings are finished cooking, place them in the large bowl of hot sauce mixture and stir until they are coated.

Click the link below to buy the Heartbreaking Dawns 1841 Pear & Apple Ghost Sauce featured in this recipe…..

http://peppers.com/?wpsc-product=heartbreaking-dawns-1841-ghost-pepper-sauce-5-oz

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Widow Hot Wings

Ingredients

4 pounds chicken wings
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 cup tomato-based hot pepper sauce
2 teaspoons Widow, No Survivors Hot Sauce
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
3 tablespoons butter, melted

Directions

  1. Preheat an outdoor or indoor grill to a high heat. Lightly grease the grill.
  2. Season wings with garlic powder and ground black pepper. Cook wings on the preheated grill until they are very crispy. Turn the wings frequently as they will burn easily.
  3. While the wings are grilling, in a large bowl, combine both hot sauces with garlic powder, Parmesan cheese and melted butter.
  4. When the wings are finished cooking, place them in the large bowl of hot sauce mixture and stir until they are coated.

Click the link below to buy the Widow, No Survivors Hot Sauce featured in this recipe…

http://peppers.com/?wpsc-product=widow-no-survivors-hot-sauce-5-oz

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