Dewey Beach Way of Life Coleslaw Recipe

Ingredients:

  • 1 head cabbage, cored and shredded
  • 2 bunches green onions, chopped
  • 1 (16 ounce) package frozen green peas
  • 1 cup dry roasted peanuts
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1/4 cup white vinegar
  • 2 tablespoons Dewey Beach A Way Of Life Pineapple Curry Hot Sauce (Click To BUY)
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cayenne pepper

Directions:

  1. In a large bowl, mix the cabbage, green onions, peas, and peanuts.
  2. In a separate bowl, mix the sour cream, mayonnaise, vinegar, Dewey Beach A Way Of Life Pineapple Curry Hot Sauce (Click To BUY), ginger, and cayenne pepper. Toss with the slaw to coat. Cover and refrigerate until serving.

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Ghost of Christmas Present Pineapple Bake Recipe

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the butter, flour, eggs and sugar until well blended. Stir in the crushed pineapple and Ghost Of Christmas Present Jolokia Ghost Pepper Hot Sauce (Click To BUY). Transfer to a small casserole dish, and sprinkle cinnamon over the top.
  3. Bake for 1 hour in the preheated oven, uncovered. Serve warm.

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Mad Dog Envy Jalapeño Fudge Recipe

Ingredients:

Directions:

  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 9×12-inch baking dish.
  2. Beat eggs together in a bowl; stir Cheddar cheese, Mad Dog Envy Spicy Hot Jalapeño Sauce (Click To BUY) and jalapeno peppers into the eggs. Pour mixture into the prepared baking dish.
  3. Bake in the preheated oven until cheese is bubbling and lightly browned, 20 to 25 minutes. Cool and cut into squares.

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Budweiser Sweet & Smoky Cocktail Meatballs Recipe

Ingredients:

  • 2 pounds ground beef
  • 2 eggs
  • 3/4 cup instant oatmeal
  • 3 tablespoons dried minced onion
  • 3/4 cup shredded mild Cheddar cheese
  • 1/4 cup ketchup
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 (18 ounce) bottle Budweiser Sweet & Smoky Barbecue Sauce (Click To BUY)

Directions:

  1. In a large bowl, mix together the ground beef, eggs, oatmeal, onion, Cheddar cheese, ketchup, salt, and pepper using your hands. Form into tiny meatballs about 1 inch wide.
  2. Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium heat. Add the meatballs, and cook, turning frequently, until browned, about 10 minutes. Use a slotted spoon to transfer the meatballs to a baking dish. Cover withBudweiser Sweet & Smoky Barbecue Sauce (Click To BUY).
  3. Bake for 30 minutes in the preheat oven, until sauce is thick and meatballs are cooked through. Serve hot.

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Grapes of Wrath Party Wings Recipe

Ingredients:

  • 1/4 cup balsamic vinegar
  • 1/4 cup High River Sauces Grapes Of Wrath Hot Sauce(Click To BUY)
  • 1/4 cup packed brown sugar
  • 1/2 tablespoon vegetable oil
  • 1/2 teaspoon minced fresh ginger root
  • 1/2 teaspoon garlic powder
  • 1 1/2 pounds chicken wings

Directions

  1. In a 9×13 inch casserole, combine balsamic vinegar, High River Sauces Grapes Of Wrath Hot Sauce(Click To BUY), brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.

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Mad Cat Christmas Breakfast Pizza Recipe

Ingredients:

  • 1 pound ground pork sausage
  • 1 (8 ounce) packagerefrigerated crescent roll dough, or as needed
  • 8 ounces mild Cheddar cheese, shredded
  • 6 eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 2 tablespoons Mad Cat Hot Sauce Not For Pussycats (Click To BUY)

Directions:

  1. Heat a skillet over medium heat. Crumble sausage into skillet; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Cool sausage.
  2. Grease a 9×13-inch baking dish. Line the baking dish with crescent roll dough.
  3. Sprinkle cooled sausage and Cheddar cheese over crescent roll dough. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Whisk eggs, milk, salt, black pepper & Mad Cat Hot Sauce Not For Pussycats (Click To BUY) together in a bowl. Pour egg mixture over sausage and cheese in the baking dish. Cover the baking dish with aluminum foil.
  6. Bake in the preheated oven for 20 minutes. Remove and discard aluminum foil and reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until egg mixture is set, 15 to 25 minutes.

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Zombie Repellent Spicy Orange Chicken Recipe

Ingredients:

  • 1 cup orange juice
  • 1/3 cup brown sugar
  • 1/3 cup rice vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger root, grated
  • 1 teaspoon crushed red pepper flakes
  • 2 pounds skinless, boneless chicken thighs, cut into chunks
  • 1 bunch green onions, sliced, white parts and tops separated
  • 2 tablespoons Zombie Repellent Apocalyptic Hot Sauce (Click To BUY)
  • 1 red bell pepper, cut into 2 inch pieces
  • 1/2 cup sugar snap peas
  • 4 cloves garlic, minced
  • 2 tablespoons grated orange zest
  • 1 bunch cilantro leaves, for garnish

Directions:

  1. Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, Zombie Repellent Apocalyptic Hot Sauce (Click To BUY) and crushed red pepper flakes in a large bowl.
  2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
  3. Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
  4. Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
  5. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
  6. Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
  7. Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
  8. Stir in bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
  9. Stir in green portions of green onions; cook and stir 1 minute.
  10. Remove from heat. Garnish with cilantro and serve.

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Fat Cat Thai Delight Recipe

Ingredients:

  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound extra firm tofu, cubed into
  • 3/4-inch pieces
  • 5 scallions, sliced
  • 1 zucchini, cut into
  • 1/2-inch-thick quarter moons
  • 1 can of coconut milk
  • 1 bottle of Fat Cat Purry-Purry Sauce (Click To BUY)
  • 1 tablespoon fish sauce or soy sauce
  • 1 teaspoon lime juice
  • 1/4 cup cilantro, chopped
  • pinch of salt
  • pinch of sugar
  • 4 tablespoons vegetable oil
  • 2 cups cooked jasmine or white rice

Instructions:

  1. Heat half the oil in a large skillet over medium heat until hot. Pat dry the tofu cubes and spread in a single layer in the pan. Let the tofu sear on one side until golden brown, about 5 minutes, and then flip onto the other side and sear on other side, another 3 minutes. (No need to brown tofu on all sides unless you want to — searing it just ensures the cubes will not fall apart during the rest of the cooking process and gives the tofu a nice chewy texture.)
  2. Remove to plate and raise heat to medium-high. When pan is hot, add two-thirds of the scallions and fry until soft and brown in parts.
  3. Pour in the coconut milk, Fat Cat Purry-Purry Sauce (Click To BUY), lime juice, fish sauce, salt and sugar and stir to combine well. Let the mixture come to a simmer and cook for 5 more minutes, or until mixture has started to thicken some. Taste and adjust with salt and sugar to your liking.
  4. Add the zucchini and cook for 3 more minutes, or until the zucchini begins to soften slightly. At that point, return the tofu cubes to the pan and add the shrimp. Stir well to combine, cook for another minute at medium-high and then turn off the heat, letting the existing heat in the pan finish cooking the shrimp.
  5. Stir in the cilantro and remaining scallions and serve over cooked rice.

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Cholula Boneless Wings Recipe

Ingredients:

  • oil for deep frying
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 egg
  • 1 cup milk
  • 3 skinless, boneless chicken breasts, cut into 1/2-inch strips
  • 1/4 cup Cholula Original Hot Sauce with The Wooden Stopper Top (Click To BUY)
  • 1 tablespoon butter

Directions

  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
  3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
  4. Combine Cholula Original Hot Sauce with The Wooden Stopper Top (Click To BUY) and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

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Fat Cat Grilled Habanero Tequila-Lime Shrimp Recipe

Ingredients:

  • 4 tablespoons lime juice
  • 4 tablespoons tequila
  • 2-4 tablespoons Fat Cat Mexican Style Habañero Hot Sauce (Click To BUY) (depending on desired spice level)
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon chili powder
  • ½ teaspoon salt
  • 1 tablespoon cilantro chopped
  • 1 pound peeled and deveined shrimp

Directions:

  1. Whisk together all ingredients except shrimp in a bowl, starting with 2 tablespoons ofFat Cat Mexican Style Habañero Hot Sauce (Click To BUY), and taste the marinade. At this point, if you want to add more heat to it, add more Fat Cat Mexican Style Habañero Hot Sauce (Click To BUY), one tablespoon at a time, until desired heat level has been reached. Keep in mind that the marinade itself will be about three to four times spicier than the finished product.
  2. Transfer mixture to a zip bag, add shrimp and stir to coat the shrimp well with the marinade. Let the mixture sit in the refrigerator for at least 1 hour but no more than 3 hours. (As shrimp sits, the acids in the marinade will start to cook them slightly, turning them somewhat opaque — this is normal.)
  3. Set your grill to medium high. Once the shrimp have marinaded and the grill is hot, place your shrimp on the grates and let them sear (untouched) for about 1-2 minutes, then flip and sear for another 1 minute on the other side. Shrimp will be cooked once they’ve turned pink and have curled some and become slightly charred.
  4. Note 1: If you’d like to skewer the shrimp (though not necessary), and are using wooden skewers, please soak the wooden skewers in water for 1 hour prior to grilling. Then remove the shrimp from the marinade and fit them on the skewers, leaving about 1/4-inch of space between each shrimp. Please allow 30 seconds more of cooking time per side if skewering shrimp.
  5. Note 2: The recipe works just as well with scallops.

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