Jak Jeckel Detroit Style Coney Hot Dogs

  • 1 pound lean ground beef
  • 1 (12 ounce) bottle chili sauce
  • 1/4 cup water
  • 1 (1.25 ounce) package chili seasoning mix
  • 1 tablespoon yellow mustard
  • 1 teaspoon Jak Jeckel Detroit Style Coney Sauce
  • 1/2 teaspoon onion powder
  • 8 beef hot dogs
  • 8 hot dog buns


  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add chili sauce, water, chili seasoning, mustard, Jak Jeckel Detroit Style Coney Sauce, and onion powder; bring to a boil. Reduce heat and simmer until Coney sauce is thickened, about 30 minutes.
  2. Place hot dogs into a large pot and cover with salted water; bring to a boil and cook until hot dogs are heated through, 5 to 7 minutes. Place 1 hot dog in each bun and top with Coney sauce.
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Scorned Woman Chili Mac Recipe

  • 1 pound ground beef or turkey
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 (14.5 ounce) can Mexican or chili-style stewed tomatoes, undrained
  • 1/2 cup water
  • 1 (1.25 ounce) package taco seasoning mix
  • 2 cups elbow macaroni or small shells, cooked and drained
  • 2 cups 4 Cheese Mexican Cheese, divided
  • 1 teaspoon Scorned Woman Hot Sauce


  1. Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water,taco seasoning, and Scorned Woman Hot Sauce ; simmer 5 minutes, stirring occasionally.
  2. Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11×7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.
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Terrapin Ridge Cheddar Bacon Hamburger Recipe

  1. Preheat grill for high heat.
  2. In a large bowl, mix together the ground beef, Cheddar cheese, Terrapin Ridge Farms Sriracha Horseradish Squeeze Garnishing Sauce, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties.
  3. Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. Serve on buns.
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Terrapin Ridge Farms Sriracha Horseradish Squeeze Garnishing Sauce
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Jalapeno Popper Dip w/Bacon-Made with JD’s Bacon Salt Jalapeno

  • 1 cup shredded Cheddar cheese
  • 1 (8 ounce) package cream cheese, softened
  • 8 jalapeno peppers, or more to taste, seeded and minced
  • 5 slices cooked bacon, crumbled
  • 1/2 cup sweet corn kernels
  • 1/4 cup mayonnaise
  • 1 teaspoon JD’S Bacon Salt Jalapeno


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir Cheddar cheese, cream cheese, jalapeno peppers, bacon, corn, JD’S Bacon Salt Jalapeno and mayonnaise together in a small casserole dish.
  3. Bake in preheated oven until warm and bubbly, 15 to 20 minutes.
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Caribbean Sensation Faijita Grill Chicken Nacho Dip

  • 1 (14 ounce) can diced tomatoes with green chile peppers, drained
  • 1 (1 pound) loaf processed cheese food , cubed
  • 2 large cooked skinless, boneless chicken breast halves, shredded
  • 1/3 cup sour cream
  • 1/4 cup diced green onion
  • 1 1/2 tablespoons Caribbean Sensation Fajita grill Seasoning
  • 2 tablespoons minced jalapeno pepper, or to taste
  • 1 cup black beans, rinsed and drained


  1. Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, Caribbean Sensation Fajita grill Seasoning , and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.
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Chef Fartenburn’s Buffalo Chicken Twice-Baked Potatoes Recipe

  • 4 large baking potatoes
  • 1 tablespoon vegetable oil
  • 4 boneless, skinless chicken breasts, cut in bite-sized pieces
  • 1/2 cup butter
  • salt and ground black pepper to taste
  • 3 cups shredded Cheddar cheese, divided
  • 1 (5 ounce) bottle Chef Fartenburn’s Gourmet Hot Sauce
  1. Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.
  2. Bake in the preheated oven until tender when pierced with a fork, checking for doneness after 1 hour and then every 15 minutes, 1 1/2 to 2 hours total.
  3. Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
  4. Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and Chef Fartenburn’s Gourmet Hot Sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.
  5. Bake in the preheated oven until filling is hot and cheese is melted, about 20 minutes.
heck out all of our great sauces and spices at www.Peppers.com

Chef Fartenburn’s Gourmet Hot Sauce
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Robert Rothschild Hot Pepper Raspberry Pork Chops


  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon dried sage, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 (4 ounce) boneless pork loin chops
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup of Robert Rothschild Hot Pepper Raspberry Preserves
  • 2 tablespoons orange juice
  • 2 tablespoons white wine vinegar
  • 4 sprigs fresh thyme (optional)


  1. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
  2. Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
  3. In the skillet, combine Robert Rothschild Hot Pepper Raspberry Preserves, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.



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Andy Roo’s Cajun Garlic Salmon with Caramelized Onions

  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon Andy Roo’s Cajun Garlic Seasoning
  • 1 teaspoon minced garlic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 2 (6 ounce) salmon fillets
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons minced onion
  1. Combine the black pepper, Andy Roo’s Cajun Garlic Seasoning, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
  2. Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.
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In a 12 oz go-cup add:
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Terrapin Ridge Hot Wasabi Japanese Deviled Eggs



  1. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and Terrapin Ridge Farms Hot Wasabi Squeeze Garnishing Sauce. Season with salt.
  3. Arrange egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots.
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