Jak Jeckel Coney Chili Cheese Dog Bubble-Up Bake

Ingredients:
  • 1 can (28 oz) chili with beans
  • 8 all-beef hot dogs, cut into bite-size pieces
  • 1/4 cup Jak Jeckel Detroit Style Coney Sauce
  • 2 cups shredded Cheddar cheese (8 oz)
  • 2 cans (12 oz each) Pillsbury refrigerated biscuits
  • 2tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley flakes
Directions:
  1. Heat oven to 375°F. Lightly spray 13×9-inch (3-quart) baking dish with cooking spray; set aside.
  2. Mix 1 can (28 oz) chili with beans and 8 all-beef hot dogs, cut into bite-size pieces, in baking dish. Drizzle Jak Jeckel Detroit Style Coney Sauce over top, and sprinkle with 2 cups shredded Cheddar cheese (8 oz).
  3. Open 2 cans (12 oz each) Pillsbury refrigerated biscuits; separate into biscuits, and cut each into 4 pieces. Place in large bowl; toss with 2 tablespoons melted butter, 1 teaspoon garlic powder and 1 teaspoon parsley flakes. Scatter biscuits on top of casserole.
  4. Bake 20 to 22 minutes or until biscuits are light golden brown and cooked through. Let stand 5 minutes before serving.
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Jak Jeckel Detroit Style Coney Sauce
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Beach Days Oyster Fritter Recipe

Ingredients:
  • 1 qt. oysters
  • 2 eggs
  • 1 1/2 c. flour
  • Salt and pepper to taste
  • 1 teaspoon dried parsley flake
  • 1 1/2 tsp. baking powder
  • Worcestershire sauce to taste
  • 2 tablespoons Beach Days Garlic Habañero Hot Sauce
Directions:
  1. Drain oysters.
  2. Beat eggs; add juice from oysters, Beach Days Garlic Habañero Hot Sauce and Worcestershire sauce.
  3. Add flour, baking powder, salt, pepper and parsley; mix well.
  4. Add oysters.
  5. Fry in oil; brown on both sides. Use 3 oysters to a fritter. Drain on a paper towel.
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Beach Days Garlic Habañero Hot Sauce
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Lynchburg WorcesterFIRE Steak Salad Recipe

INGREDIENTS FOR VINAIGRETTE:
INGREDIENTS FOR SALAD:
  • Salt and freshly ground pepper
  • 2 pounds flank steak
  • 1/2 cup coarse, dry bread crumbs
  • 1/4 cup feta cheese
  • 2 medium hearts of romaine, quartered lengthwise
  • A handful of red leaf lettuce
  • optional: cherry tomatoes, cucumbers, avocado, onions, broccoli or ect!
DIRECTIONS:
  1. Whisk together Lynchburg Tennessee Whiskey WorcesterFIRE Steak Sauce, oil, balsamic vinegar & thyme.
  2. Light a grill or heat a grill pan. Season the steak with salt and pepper and grill over high heat for 13 minutes, turning once. Brush the vinaigrette mixture all over the steak and grill for 2 minutes longer for medium-rare meat. Transfer to a cutting board and let stand.
  3. Thinly slice the flank steak across the grain. Arrange the romaine and red leaf lettuce on a platter, add any additional vegetables and drizzle with the vinaigrette. Scatter the breadcrumbs and feta cheese over the salad, top with the steak and serve.
Check out all of our great sauces and spices at www.Peppers.com

Lynchburg Tennessee Whiskey WorcesterFIRE Steak Sauce
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Asbirin Buffalo Beer Wings Recipe

Ingredients:
Directions:
  1. Set aside 1/3 cup beer. Pour remaining beer into a large shallow dish. Add chicken wings, cover, and marinate at least 4 hours in refrigerator; drain wings.
  2. Preheat oven to 425 degrees F. Line two large rimmed baking sheets with aluminum foil; coat foil with cooking spray.
  3. Season wings with salt, pepper & garlic, and place on baking sheets.
  4. Bake 30 minutes. Turn wings over and cook 25 to 30 more minutes, or until crispy and no pink remains.
  5. In a large bowl, combine Asbirin (For The Relief Of Bland Foods) Hot Sauce, butter and reserved 1/3 cup beer; mix well. Add chicken wings and toss until evenly coated. Serve immediately with your choice of ranch or bleu cheese!!!
Check out all of our great sauces and spices at www.Peppers.com

Asbirin (For The Relief Of Bland Foods) Hot Sauce
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Alligator Bayou Spicy Jambalaya Recipe

INGREDIENTS:
  • 3 Tbsp. flour
  • 2 tsp. dried thyme leaves
  • 1/4 tsp. each ground red pepper (cayenne) and black pepper
  • 8 bone-in chicken thighs (2-1/2 lb.), skinned
  • 1 Tbsp. oil
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 4 cloves garlic, minced
  • 1 can (28 oz.) fire-roasted diced tomatoes, undrained
  • 1/2 cup Alligator Bayou Premium BBQ Sauce
  • 1 pkg. (9 oz.) fully cooked andouille sausage, sliced
  • 3 cups chicken broth
  • 1-1/2 cups long-grain white rice, uncooked
  • 1/2 lb. uncooked deveined peeled large shrimp
  • 1/4 cup minced fresh parsley
DIRECTIONS:
  1. Mix flour and seasonings in shallow dish. Add chicken; turn to coat both sides of each thigh. Heat oil in Dutch oven or large deep skillet on medium heat. Add 4 chicken thighs; cook 4 min. on each side or until each is golden brown on both sides. Transfer to plate, reserving drippings in pan. Repeat with remaining chicken.
  2. Add onions, green peppers and garlic to drippings in pan; cook and stir 5 min. Stir in tomatoes, Alligator Bayou Premium BBQ Sauce and sausage. Return chicken and any juices from plate to tomato mixture; simmer 25 min. or until chicken is done (165ºF), stirring occasionally. Meanwhile, bring broth to boil in medium saucepan. Stir in rice; cover. Simmer on medium-low heat 20 min. or until broth is absorbed and rice is tender.
  3. Add shrimp to tomato mixture; simmer 8 min. or until shrimp turn pink.
  4. Spoon rice into shallow bowls; top with chicken mixture and parsley.
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Alligator Bayou Premium BBQ Sauce
Posted in Appetizer Recipes, Entree Recipes, Pork Recipes, Poultry Recipes, Seafood Recipes, Soup & Chili Recipes | Leave a comment

SoCal Cobb Salad Recipe

Ingredients:
  • 6 slices bacon
  • 3 eggs
  • 1 head iceberg lettuce, shredded
  • 3 cups chopped, cooked chicken meat
  • 2 tomatoes, seeded and chopped
  • 3/4 cup blue cheese, crumbled
  • 1 avocado – peeled, pitted and diced
  • 3 green onions, chopped
  • 1 cup Ranch salad dressing
  • 1/2 cup SoCal Guac Sauce Original Avocado Hot Sauce
Directions:
  1. Mix Ranch dressing and SoCal Guac Sauce Original Avocado Hot Sauce together and put in the refrigerator to chill.
  2. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. Divide shredded lettuce among individual plates.
  5. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
  6. Drizzle with your SoCal Guac Ranch Dressing and enjoy.
Check out all of our great sauces and spices at www.Peppers.com

SoCal Guac Sauce Original Avocado Hot Sauce
Posted in Appetizer Recipes, Bacon Recipes, Egg, Fruits & Veggies Recipes, Poultry Recipes, Salad & Pasta Recipes | Leave a comment

Scotty O’Hotty Smoky Beef-N-Bacon Chili Recipe

INGREDIENTS:
  • 2 slices thick-cut bacon, finely chopped
  • 1 1/2 pounds lean ground beef
  • 1 tablespoons chili powder
  • 1 pkg. McCormick Chili Seasoning Mix
  • 2 tablespoons Scotty O’Hotty Beer Bacon Chipotle with Scorpion Peppers Hot Sauce
  • 1 can (14.5 oz.) crushed tomatoes
  • 1 can (8 oz.) tomato sauce
  • 1 can (4.5 o.z.) diced green chiles
  • 1/4 cup apple cider vinegar
  • 2 cans (14.5 oz.) kidney beans, drained
DIRECTIONS:
  1. In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes.
  2. Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 7 minutes. Drain grease.
  3. Stir in spices and Scotty O’Hotty Beer Bacon Chipotle with Scorpion Peppers Hot Sauce; cook 1 minute.
  4. Add tomatoes, tomato sauce, green chiles & apple cider vinegar and bring to a boil.
  5. Add beans reduce heat to medium-low, covered, and cook 1 hour. Serve warm, with your choice of toppings.
Check out all of our great sauces and spices at www.Peppers.com

Scotty O’Hotty Beer Bacon Chipotle with Scorpion Peppers Hot Sauce
Posted in Appetizer Recipes, Bacon Recipes, Beef Recipe, Entree Recipes, Pork Recipes, Soup & Chili Recipes | Leave a comment

Ole Ray’s Blackberry Wine Shredded Beef Brisket Recipe

Ingredients:
Directions:
  1. Mix celery salt, black pepper, salt, garlic powder, and onion powder in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
  2. Cook on Low until beef is tender, about 8 hours.
  3. Transfer beef to a cutting board; shred into small pieces using 2 forks.
  4. Measure 1/2 cup cooking liquid from the slow cooker into a saucepan and mix in Ole Ray’s Blackberry Wine Barbeque & Cooking Sauce; bring to a boil.
  5. Combine shredded beef and Ole Ray Sauce Mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.
Check out all of our great sauce and spices at www.Peppers.com

Ole Ray’s Blackberry Wine Barbeque & Cooking Sauce
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Melinda’s Marsala Marinated Skirt Steak Recipe

Ingredients:
  • 2/3 cup Marsala wine
  • 1/4 cup Melinda’s Jalapeño Ketchup Tangy & Spicy
  • 6 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon ground black pepper
  • 1 (1 1/2-pound) skirt steak, cut in half across the grain
Directions:
  1. Whisk Marsala wine, Melinda’s Jalapeño Ketchup Tangy & Spicy, garlic, kosher salt, rosemary, and black pepper together in a large glass or ceramic bowl.
  2. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 8 hours to overnight.
  3. Preheat an outdoor grill for high heat, and lightly oil the grate.
  4. Remove steak from marinade, shake off excess, and discard marinade.
  5. Cook steak on the preheated grill until meat shines, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and let rest at least 5 minutes before slicing against the grain.
Check out all of our great sauces and spices at www.Peppers.com

Melinda’s Jalapeño Ketchup Tangy & Spicy
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Texas Rib Rangers Grilled Flank Steak w/ Mustardy Potato Salad Recipe

INGREDIENTS:
  • 1 1/2 lb. small new potatoes, halved if large
  • 1/4 c. freshly chopped chives, plus additional for garnish
  • 1 tbsp. Grainy mustard
  • 1 tbsp. apple cider vinegar
  • 3 tbsp. extra-virgin olive oil, divided
  • 1 1/4 lb. flank steak, cut into 2 pieces
  • 1 tbsp. Texas Rib Rangers Rosemary And Herb Seasoning
DIRECTIONS:
  1. Fill a large pot with 1 inch of water and fit with a steamer basket. Bring to a boil and cook potatoes until tender, 15 to 18 minutes. Drain and transfer to a large bowl. Toss with chives, mustard, vinegar, and 1 tablespoon oil, and season with salt and pepper.
  2. Meanwhile, cook steak. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Season steak with Texas Rib Rangers Rosemary And Herb Seasoning. Cook, turning once, until an instant-read thermometer inserted into the thickest part reads 130º for medium rare, about 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then slice. Serve with potatoes and garnish with chives.
Check out all of our great sauces and spices at www.Peppers.com

Texas Rib Rangers Rosemary And Herb Seasoning
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