Potty Mouth Spicy Ranch Chicken Wings Recipe

Ingredients:

  • 4 lbs whole chicken wings
  • 1 (5 ounce) bottle Potty Mouth Hot Sauce (Click To BUY)
  • 1/4 cup butter, melted
  • 3 tablespoons cider vinegar
  • 1 (1 ounce) envelope ranch dressing mix
  • 1/2 teaspoon paprika

Directions:

  1. Cut the chicken wings into three sections; discard wing tip sections.
  2. In a gallon-size resealable plastic bag, combine the Potty Mouth Hot Sauce (Click To BUY), butter and vinegar.
  3. Add chicken wings, seal bag and toss to coat evenly.
  4. Refrigerate for 4-8 hours.
  5. Place chicken on racks in two greased 15-inch by 10-inch by 1-inch baking pans.
  6. Sprinkle with dressing mix and paprika.
  7. Bake, uncovered, at 350 degrees for 40-50 minutes or until juices run clear.

Note: 3 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step


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Ass Kickin’ Bacon Grilled Pork Chops Recipe

Ingredients:

  • 2 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons Ass Kickin’ Ketchup with Bacon(Click To BUY)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 2 (6 ounce) thick-cut boneless pork loin chops

Directions:

  1. Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, Ass Kickin’ Ketchup with Bacon(Click To BUY), ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  3. Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
  4. Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.


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Fat Cat Purry Purry Open-Faced Omelette Recipe

Ingredients:

  • 2 large eggs
  • 1 tablespoon water
  • 1 teaspoon vegetable oil
  • 1 oz. goat cheese
  • 1-2 tablespoons Fat Cat Purry Purry Sauce(Click To BUY)
  • salt and pepper to taste

Directions:

  1. Beat the eggs and water together in a bowl with a pinch of salt and a few cranks of freshly ground pepper.
  2. HEAT OIL in 10-inch non-stick saute pan over medium heat.
  3. When oil is hot, pour in egg mixture, lower heat and gently cook until bottom of mixture begins to firm up but top remains somewhat soft. Keep omelet open and flat, not folded or scrambled.
  4. At that point, tear off pieces of goat cheese and dot cheese all around the top of the omelet.
  5. Pour Fat Cat Purry Purry Sauce (Click To BUY) over the middle of the omelet, then take the pan and place under a broiler (preheated to high) until the top browns in spots and eggs have set.
  6. Alternately, you can cover the pan with a lid and let the top steam until eggs have set.
  7. Take pan out of broiler, taking care not to burn yourself on the hot handle, and serve omelet open-faced on a plate. Add more Fat Cat Purry Purry Sauce (Click To BUY) if desired.


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Aspen Basil Bacon Spaghetti Recipe

Ingredients:

Directions:

  1. 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 spaghetti, & return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the bacon, & cook until the bacon has begun to shrink, about 3 minutes. Add the garlic, & continue cooking & stirring until the garlic has softened, & the bacon is crisp, about 5 minutes. Toss the drained pasta with the bacon, oil & Aspen Cornucopia Basil Vinaigrette & Marinade (Click To BUY) to serve.


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Onion Blossom Twice Baked Potato Recipe

Ingredients:

  • 4 large baking potatoes
  • 8 slices bacon
  • 1/2 cup sour cream
  • 1/2 cup Robert Rothschild Onion Blossom Horseradish Dip (Click To BUY)
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese, divided
  • 8 green onions, sliced, divided

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake potatoes in preheated oven for 1 hour.
  3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, Robert Rothschild Onion Blossom Horseradish Dip (Click To BUY), milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  5. Bake for another 15 minutes.


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Posted in Appetizer Recipes, Fruits & Veggies Recipes | 1 Comment

Figaro Beef Jerky Recipe

Ingredients:

  • 2 pounds beef round steak, cut into thin strips
  • 1/4 cup soy sauce
  • 2 tablespoonsWorcestershire sauce
  • 2 tablespoons Figaro Hickory Liquid Smoke And Barbecue Marinade (Click To BUY)
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon meat tenderizer
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika

Directions:

  1. Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, Figaro Hickory Liquid Smoke And Barbecue Marinade (Click To BUY), brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
  2. Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
  3. Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator’s highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.


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Fat Cat Scorpion Pepper and Soy Braised Chicken Wings

Ingredients:

1 lb. chicken wings, split into wingettes and drummettes
1 cup chicken broth
1/2 cup soy sauce
1/2 cup dry sherry or cooking wine
1/2 cup brown sugar
2 tablespoons garlic, minced
2 tablespoons ginger, minced
3-6 tablespoons Fat Cat Chairman Meow’s Revenge Scorpion Pepper Sauce (Click To BUY); depending on desired spice level
1 tablespoon Chinese five-spice powder
1 teaspoon of sesame seeds (optional)

Directions:

  • In a medium sized pot, stir together the soy sauce, dry sherry, garlic, ginger, brown sugar, chicken broth, five-spice powder and 3 tablespoons Fat Cat Chairman Meow’s Revenge Scorpion Pepper Sauce (Click To BUY).
  • Add chicken wings and toss to coat well.
  • Place pot on burner over medium heat and bring mixture to a boil. Once boiling, lower heat to low and cover pot with lid. Braise wings to mixture for 45 minutes, stirring every 10 minutes or so. During this time, the sauce should thicken and start to glaze the wings some.
  • After 45 minutes, remove pot from heat and remove cooked chicken wings to a side plate.
  • Return pot to burner, raise heat to medium-high and boil braising liquid for about 7 minutes more, so that the level of liquid reduces by half and the liquid becomes thicker and somewhat syrupy.
  • Take burner off heat and taste. If more spice is desired, add more Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce, one tablespoon at a time, until desired heat level has been reached.
  • Return wings to pot and toss well with reduced sauce until well coated on all sides.
  • Set oven to 425F. Spread coated wings on a foil-lined baking sheet in a single layer and roast wings for 15 minutes, or until well-charred (but not burned) in spots.
  • Sprinkle sesame seeds over the wings and serve.
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    Fire Dust Apple Butter Spice Cake Recipe

    Ingredients:

    Topping:

    • 1 cup packed brown sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 cup chopped pecans

    Cake:

    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 tablespoon Fire Dust Seasoning (Click ToBUY)
    • 1/2 cup butter, room temperature
    • 1 cup white sugar
    • 3/4 cup apple butter
    • 1 teaspoon vanilla extract
    • 1/2 cup whole bran cereal or wheat germ
    • 1 cup sour cream
    • 2 eggs, room temperature

    Directions:

    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
    2. Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans.
    3. Sift together the flour, baking powder, baking soda, salt & Fire Dust Seasoning(Click ToBUY).
    4. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add apple butter, vanilla, and wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
    5. Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with the rest of the topping.
    6. Bake in the preheated oven until a tester inserted in the center comes out clean, about 40 minutes.


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    Posted in Deserts Recipes | Leave a comment

    Bacon Salt Bacon Wrapped BBQ Chicken Recipe

    Ingredients:

    • 8 slices bacon
    • 4 boneless chicken breasts, skin on
    • 2 tablespoons Bacon Salt – Peppered(Click To BUY)
    • 3/4 cup Heinz Tomato Ketchup
    • 1/3 cup maple syrup
    • 2 tablespoons grainy Dijon mustard
    • 2 tablespoons lemon juice
    • 1 clove garlic, minced
    • Lemon wedges
    • Chopped fresh chives

    Directions:

    1. Cook the bacon until just opaque. Blot on paper towels. Sprinkle chicken evenly withBacon Salt – Peppered(Click To BUY). Wrap each chicken breast in bacon, securing strips in place with toothpicks. Set aside. Preheat the grill to medium-high.
    2. Blend ketchup with maple syrup, mustard, lemon juice and garlic. Brush half the sauce all over chicken. Place chicken on grill and turn heat down to medium. Grill, turning and basting twice with remaining sauce until bacon is almost crisp, about 15 minutes or until chicken is cooked through.
    3. Squeeze lemon wedges over chicken and sprinkle with chives. Remove toothpicks before serving.


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    Grapes of Wrath Red Wine Pork Recipe

    Ingredients:

    • 3 tablespoons bacon drippings
    • 3 pounds pork roast
    • 1/4 cup butter
    • 2 cloves garlic, minced
    • 2 carrots, diced
    • 1 tablespoon chopped fresh parsley
    • 1 bay leaf
    • 1 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 1/2 tablespoons tomato paste
    • 1 1/2 tablespoons sugar
    • 2 tablespoons High River Sauces Grapes Of Wrath Hot Sauce(Click To BUY)
    • 1 1/2 cups red wine
    • 16 ounces fresh mushrooms, sliced

    Directions:

    1. Preheat oven to 325 degrees F (165 degrees C).
    2. Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, sugar & High River Sauces Grapes Of Wrath Hot Sauce(Click To BUY). Pour in red wine, and stir to combine. Pour over pork roast.
    3. Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.


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    Posted in Entree Recipes, Pork Recipes | Leave a comment