Colon Cleaner Red Skinned Potato Salad

Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover 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. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion, celery and  Colon Cleaner (Professor Phardtpounders) Hot Sauce(Click To BUY)
  5. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving

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Tabañero Sweet & Spicy Wings Recipe

Ingredients
  • 1 cup Tabañero Hot Sauce Picante
  • ¼ cup honey
  • Juice of half of lemon
  • 4 tablespoons of melted butter or butter substitute
  • Garlic powder and pepper to taste
Directions:
  1. Combine all ingredients in a large sauce pan over medium heat. Once ingredients are warm, toss with cooked chicken wings and serve warm!
  2. Remember, if you like things hotter or sweeter, adjust the ingredients to taste. You can’t go wrong. Yum. Yum. Yum!

Check out all of our great sauces and spices at www.Peppers.com

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Stone IPA Curry Mustard Salmon Recipe

Ingredients:

  • 1/4 cup butter, melted
  • 1/4 cup Stone Ruination India Pale Ale Curry Mustard Grilling Sauce (Click To BUY)
  • 1 1/2 tablespoons honey
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped pecans
  • 4 teaspoons chopped fresh parsley
  • 4 (4 ounce) fillets salmon
  • salt and pepper to taste
  • 1 lemon, for garnish

Directions:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small bowl, stir together butter, Stone Ruination India Pale Ale Curry Mustard Grilling Sauce(Click To BUY), and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
  3. Brush each salmon fillet lightly with honey/IPA mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
  4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Check out all of our great sauces and spices at www.Peppers.com

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Feel The Heat Orange Pork Chops Recipe

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 pound boneless pork chops
  • 2/3 cup orange juice
  • 1/4 cup Feel The Heat Hot Sauce (Click To BUY)
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons white sugar
  • 2 teaspoons water
  • 1 teaspoon cornstarch

Directions:

  1. Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet.
  2. Pour in orange juice, Feel The Heat Hot Sauce (Click To BUY), soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan.
  3. In a small bowl, mix together water and cornstarch, and stir into sauce.
  4. Return pork to skillet and cook briefly until thickened and heated through.

Check out all of our great sauces and spices at  www.Peppers.com

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Tony Chachere’s Turducken Recipe

Ingredients:

  • 1 (3 pound) whole chicken, boned
  • salt and pepper, to taste
  • Tony Chachere’s Original Creole Seasoning (Click To BUY), to taste
  • 1 (4 pound) duck, boned
  • 1 (16 pound) turkey, boned
  • 3 cups prepared sausage and oyster dressing

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Tony Chachere’s Original Creole Seasoning (Click To BUY). Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Tony Chachere’s Original Creole Seasoning (Click To BUY). Cover and refrigerate.
  2. Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
  3. Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
  4. With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
  5. Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.

Check out all of our great sauces and spices at  www.Peppers.com

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Lucky Dog’s Mexican Goulash

Ingredients

  • 1 pound ground beef
  • 1/2 onion, chopped
  • 1 (12 ounce) package elbow macaroni
  • 1/2 pound processed cheese (such as Velveeta®), diced
  • 2 tablespoons Lucky Dog Mild Fire-Roasted Pepper Sauce(Click To BUY)
  • 1 1/2 cups salsa
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (14 ounce) can whole kernel corn, drained

Directions

  • Cook the ground beef and onion into a large skillet over medium heat until browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Drain the excess grease.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • Add the macaroni to the the beef and onion and place over medium-low heat; stir in the processed cheese until melted, about 3 minutes. Add the Lucky Dog Mild Fire-Roasted Pepper Sauce(Click To BUY), salsa, pinto beans, and corn to the mixture; stir and heat until the mixture bubbles slightly, another 5 minutes.
  • You may also top the goulash with Lucky Dog Mild Fire-Roasted Pepper Sauce(Click To BUY) to give it an extra flavorful bite.

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Hot Buns at the Beach Shrimp Tacos

Ingredients

  • 1 (12 ounce) package bacon, cut into small pieces
  • 1/2 onion, diced
  • 2 pounds large cooked shrimp – peeled, deveined, and cut in half
  • 3 chipotle peppers in adobo sauce, minced
  • 2 tablespoons Hot Buns At The Beach(Click To BUY)
  • 12 corn tortillas
  • 1 cup chopped fresh cilantro
  • 1 lime, juiced
  • salt to taste (optional)
  • Directions

    1. In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
    2. Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle withHot Buns At The Beach(Click To BUY), cilantro, lime juice, and salt.
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    Slimm & Nunne Sweet & Spicy Apricot Glaze

    Ingredients

    Directions

    Stir together the apricot jam, honey,Mustard Museum Slimm & Nunne Sweet & Spicy Hot Mustard(Click To BUY), and orange marmalade in a bowl until the mixture is well combined.

    Posted in Appetizer Recipes, Deserts Recipes, Entree Recipes, Pork Recipes | Leave a comment

    Fat Cat Bacon Sriracha Shrimp Taco Recipe

    Ingredients:

    • 8 Mission® Small/Fajita Super Soft Flour Tortillas
    • 1 pound medium shrimp, peeled and deveined
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon crushed red pepper flakes
    • 2 tablespoons fresh lime juice
    • 1 tablespoon olive oil
    • 1/2 cup diced fresh mango
    • 1/2 cup diced red onion
    • 1/2 cup fresh cilantro, coarsely chopped
    • 2 tablespoons Fat Cat Bacon-Flavored Sriracha (Click To BUY)
    • 1/2 cup Ranch dressing
    • Fresh lime wedges, as needed

    Directions:

    1. In a small mixing bowl, combine the ranch dressing and Fat Cat Bacon-Flavored Sriracha (Click To BUY). Reserve refrigerated.
    2. In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
    3. Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.
    4. To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Fat Cat Bacon Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.
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    Bad Byron’s Chicken Fried Chicken Recipe

    Ingredients:

    • 30 saltine crackers
    • 2 tablespoons all-purpose flour
    • 2 tablespoons dry potato flakes
    • 2 tablespoons Bad Byron’s Butt Rub Barbecue Seasoning (Click To BUY)
    • 1/2 teaspoon ground black pepper
    • 1/2 teapoons garlic powder
    • 1 egg
    • 6 skinless, boneless chicken breast halves
    • 2 cups vegetable oil for frying

    Directions:

    1. Place crackers in a large resealable plastic bag; seal bag & crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes,Bad Byron’s Butt Rub Barbecue Seasoning (Click To BUY), pepper & garlic powder & mix well.
    2. Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag & shake to coat.
    3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
    4. Fry chicken, turning frequently, until golden brown & juices run clear, 15 to 20 minutes.

    Check out all of our great sauces and spices at  www.Peppers.com

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