Ming Loy Buffalo Wings

INGREDIENTS:

15 chicken wings
1/2 cup all-purpose flour
oil for deep frying
1/4 cup butter
1/4 cup Franks Red Hot Original Cayenne Pepper Sauce ® (Click to BUY)

1 tablespoon Ming Loy Sriracha Hot Sauce (Click to BUY)
1/2 teaspoon Thai red chile paste
2 tablespoons Robert Rothschild Asian Ginger Teriyaki Sauce (Click to BUY)
2 tablespoons honey

DIRECTIONS:

1. Toss chicken wings with the flour in a large non-porous bowl to evenly coat. Cover the bowl with plastic wrap and refrigerate 60 to 90 minutes.

2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

3. Combine butter,  Franks Red Hot Original Cayenne Pepper Sauce ® (Click to BUY), Ming Loy Sriracha Hot Sauce(Click to BUY), Thai red chile paste, Robert Rothschild Asian Ginger Teriyaki Sauce (Click to BUY), and honey in a small saucepan over low heat. Heat, stirring occasionally, until the butter is melted completely and the sauce is well blended, about 5 minutes; set aside.

4. Fry the chicken wings in the hot oil until they become golden brown and are no longer pink in the middle, 10 to 15 minutes. Remove the chicken wings to a serving bowl.

5. Pour the sauce over the chicken wings; stir to coat.

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Pappy’s Spicy BBQ Ribs

INGREDIENTS:

8 country style pork ribs
1 cup honey
1 cup ketchup
2 tablespoons molasses
1 (18 ounce) bottle Pappy’s Hottest Ride In Town Barbecue Sauce (Click to BUY)

DIRECTIONS:

1. Preheat grill for medium-high heat.

2. Lightly oil grill grate. Grill ribs for 12 minutes, turning once during cooking. Transfer ribs to an 11×16 inch baking dish. 3. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the honey, ketchup, molasses, and

Pappy’s Hottest Ride In Town Barbecue Sauce (Click to BUY).

4. Bake ribs, uncovered, for 1 hour. Remove from the oven, and drain fat. Coat ribs with the honey sauce. Continue baking for another 1 1/2 hours, or until ribs are tender.

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Orders Up IL Primo Hot Dog

Ingredient
1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 IL Primo Chicago Hot Dog Sport Peppers (Click to BUY)
1 dash celery salt

Directions
1 Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, IL Primo Chicago Hot Dog Sport Peppers (Click to BUY) and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don’t even think about ketchup!

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Mad Dog Envy Jalapeno Potatoes

Ingredients:

  • 4 boiling potatoes
  • 2 cups milk
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup shredded sharp Cheddar cheese
  • 1 (5 ounce) bottle Mad Dog Envy Hot Sauce (Click To BUY)
  • 1 (2 ounce) jar chopped pimentos, drained

Directions:

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
  3. Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and Mad Dog Envy Hot Sauce (Click To BUY); cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
  4. Bake until the potatoes are completely tender, about 30 minutes.

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IL Primo Jalapeno Bacon Cheddar Deviled Eggs

Ingredients:

Directions:

  1. 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, and cool. To cool more quickly, rinse eggs under cold running water.
  2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
  3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in IL Primo Jalapeño Hot Mustard (Click To BUY). Fill egg white halves with the yolk mixture and refrigerate until serving.

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Salvation Garlic & Serrano Yellowtail Snapper Destroyer Style

Ingredients

  • 2 fresh yellowtail snappers, gutted, scaled and pat-dried
  • 1 whole head of garlic, peeled and roughly minced
  • 3 serrano peppers, thinly sliced
  • fine sea salt, to taste
  • 1 lime, juiced
  • extra virgin coconut oil, or substitute with olive oil
  • 2 teaspoons Salvation Sauce Garlic Serrano Hot Sauce With Holy Bible Key Chain (Click to BUY)

Additional Ingredients:

Instructions

  1. Heat enough coconut oil to lightly coat the pan. Once warm (don’t let it smoke, use medium-low heat) sauté the minced garlic and serrano slices, cook only until the garlic softens then remove from pan and set aside. Add a little bit more coconut oil to the pan if desired or needed, you don’t want the fish to stick to it. Place the fish into the pan and sprinkle a little bit of sea salt over each fish. Depending on the fish size, cook for about 10 minutes then flip over and cook another 8 minutes. The fish is finished cooking once it feels firm on both sides and the meat is flaky. Pour the juiced lime over the fish and allow to cook for 2 minutes before serving.
  2. Serve fish topped with the sautéed garlic, serrano peppers and a little bit of the chopped cilantro and Salvation Sauce Garlic Serrano Hot Sauce With Holy Bible Key Chain (Click to BUY). Place the warm corn tortillas and other additional ingredients on the table for everyone to use as desired. Buen provecho or bon appetit!

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Tabasco Smore’s Bars

Ingredients

  • 1/3 cup light corn syrup
  • 1 tablespoon butter
  • 1 wedge of Tabasco Brand Spicy Dark Chocolate Wedges (Click to BUY)
  • 1/2 teaspoon vanilla extract
  • 4 cups honey graham cereal (such as Golden Grahams®
  • 1 1/2 cups miniature marshmallows

Directions

  1. Combine corn syrup and butter in a large pot and bring to a boil. Remove pot from heat and immediately add chocolate chips; stir until chocolate is melted and mixture is smooth. Fold cereal and marshmallows into the Tabasco Brand Spicy Dark Chocolate Wedges (Click to BUY) mixture to coat.
  2. Grease a 13×9-inch baking dish. Press cereal mixture into the dish; refrigerate at least 1 hour before serving.

Click the link below to buy the Tabasco Brand Spicy Dark Chocolate Wedges (Click to BUY) featured in this recipe…..

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Crazy Jerry’s Grilled Fish Steaks

Ingredients

Directions

  1. In a stainless steel or glass bowl, combine Crazy Jerry’s Biker Trash D.I.L.L.I.G.A.F. Habañero Garlic Hot Sauce, (Click to BUY) olive oil, basil, salt, pepper, and parsley.
  2. Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
  3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  4. Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

Crazy Jerry’s Biker Trash D.I.L.L.I.G.A.F. Habañero Garlic Hot Sauce

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Robert Rothschild Easter Ham

Ingredients

  • 1 (8 pound) boneless ham
  • 2 cups packed brown sugar
  • 1 jar Robert Rothschild Roasted Pineapple & Habañero Dip
  • 1 (20 ounce) can sliced pineapple, drained with juice reserved

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Use a knife to score a diagonal pattern onto the ham with the lines about 1 inch apart. Place the ham in a large roasting pan and pat brown sugar over the entire surface. Some will fall into the pan, that’s okay.
  3. Bake the ham in the preheated oven until the sugar is melting off of it, about 30 minutes. Remove the ham from the oven and pour the Robert Rothschild Roasted Pineapple & Habañero Dip and juice from the pineapple into the pan. Baste the ham with the mixture and return it to the oven.
  4. Continue to bake in the preheated oven, basting every 20 minutes, for about 2 hours. Cut the pineapple rings in half. Remove the ham from the oven and float the pineapple rings in the drippings. Allow the ham to rest for about 10 minutes, then slice and serve with the pineapple and sauce.

Click the link below to buy the Robert Rothschild Roasted Pineapple & Habañero Dip featured in this recipe…..

http://peppers.com/?wpsc-product=robert-rothschild-roasted-pineapple-habanero-dip-10-5-oz

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Melinda’s Slow Roasted Rabbit

Ingredients

  • 1 (3 pound) rabbit, cleaned and cut into pieces
  • 1 3/4 teaspoons salt
  • 1 tablespoon ground black pepper
  • 1/4 cup vegetable oil
  • 4 teaspoons white sugar
  • 1 onion, chopped
  • 3/4 cup Melinda’s Black Pepper Ketchup Bold & Robust
  • 1 clove garlic, chopped
  • 1 tablespoon paprika
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 cup water

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9×13 inch baking dish. In a medium bowl, combine the sugar, onion, Melinda’s Black Pepper Ketchup Bold & Robust, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
  3. Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

Click the link below to buy the Melinda’s Black Pepper Ketchup Bold & Robust featured in this recipe…..

http://peppers.com/?wpsc-product=melindas-black-pepper-ketchup-bold-robust-13-oz

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