Toad Sweat Hot Cranberry Tea Recipe

Ingredients:

  • 3 1/2 quarts water
  • 1 (12 ounce) package cranberries
  • 2 cups white sugar
  • 2 oranges, juiced
  • 2 lemons, juiced
  • 2 tablespoons Toad Sweat Cranberry Dessert Hot Sauce(Click To BUY)
  • 12 whole cloves
  • 2 cinnamon sticks

Directions:

  1. In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, Toad Sweat Cranberry Dessert Hot Sauce(Click To BUY), cloves and cinnamon sticks. Cover, and steep for 1 hour.

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Backyard Strawberry Sweet and Spicy Turkey Sandwich

Ingredients

  • 2 slices (1/2 inch thick) hearty country bread
  • 4 slices roasted turkey breast
  • 1 slice pepperjack cheese
  • 2 teaspoons butter
  • 4 teaspoons Strawberry Hot Pepper Jelly(Click To BUY)

Directions

  1. Heat a small skillet over medium heat. Butter one side of each of the bread slices with one teaspoon butter. Place one slice, butter side down, in the skillet. Top with the turkey and cheese slices. Place the second slice of bread on top, butter side up.
  2. When the first side of the sandwich is golden brown, turn and brown the other side, 3 to 5 minutes per side, or until the cheese begins to melt.
  3. Remove sandwich to a plate and top with Strawberry Hot Pepper Jelly(Click To BUY), or serve on the side.

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You Can’t Handle This Pumpkin Pie Recipe

Ingredients:

  • 1 egg
  • 1 tablespoon all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups evaporated milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons light corn syrup
  • 1 tablespoonYou Can’t Handle This Hot Sauce(Click To BUY)
  • 1 recipe pastry for a 9 inch single crust pie

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup & You Can’t Handle This Hot Sauce(Click To BUY) and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell.
  3. Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.

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JERSEY BARNFIRE BYPASS RECIPE

INGREDIENTS:

  • Ground beef (for each bypass you need 1/4 lb ground beef)
  • Hot Dogs
  • Bacon (3 stripes pr bypass)
  • Jersey Barnfire Original Hot Sauce(Click To BUY)
  • One long roll pr bypass
  • Cheese to top if desired

DIRECTIONS:

  1. Pound each 1/4lb ground beef into a flat triangle the length of the hot dog
  2. Wrap the meat around hot dog and pack it tightly around the hot dog
  3. wrap the bacon around hot dog overlapping slightly and use three tooth picks to hold ends and middle in place
  4. Grille on low about 250-275 deg for 5 min each side turning four times totaling 20 min cook time and baste with Jersey Barnfire Original Hot Sauce(Click To BUY) each time you turn the bypass
  5. Melt cheese on top if ya like and put it in a long roll!
  6. Enjoy

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Robert Rothschild Chocolate Caramel Nut Salad

Ingredients:

  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 cup milk
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1/2 jar Robert Rothschild Chocolate Caramel &Sea Salt Sauce Dessert Topping (Click To BUY)
  • 6 apple – peeled, cored, and chopped
  • 6 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chilled and sliced
  • 1/4 cup seedless grapes.

Directions:

  1. Prepare the pudding using 1 cup of milk; blend together with whipped topping & Robert Rothschild Chocolate Caramel &Sea Salt Sauce Dessert Topping (Click To BUY).
  2. Add the apples, candy bars and grapes. Mix together and refrigerate until chilled.

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Jim Beam Spicy Bourbon Chicken Recipe

Ingredients:

  • 4 skinless, boneless chicken breast halves
  • 1 teaspoon ground ginger
  • 4 ounces soy sauce
  • 2 tablespoons Jim Beam Original Hot Sauce(Click To BUY)
  • 2 tablespoons dried minced onion
  • 1/2 cup packed brown sugar
  • 3/8 cupJim Beam Bourbon
  • 1/2 teaspoon garlic powder

Directions:

  1. Place chicken breasts in a 9×13 inch baking dish. In a small bowl combine the ginger, soy sauce, Jim Beam Original Hot Sauce(Click To BUY), onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

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Gator Hammock Pork & Que Recipe

Ingredients:

Directions:

  1. Cut pork loin to desired size for pot.
  2. Add water and Gator Hammock Gator Sprinkle(Click To BUY).
  3. Boil for approximately three hours or until the pork will fall off the bone easily.
  4. Pull all meat off bones – add desired amount of Gator Hammock Hot Gator Que(Click To BUY).
  5. Serve on bread or buns. Makes 12 – 16 sandwiches.

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Marconi Muffaletta Pizza Recipe

Ingredients:

  • 1/2 jar Marconi Authentic New Orleans Muffaletta Mix(Click To BUY)
  • 1 (16 ounce) package ready made pizza crust
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder to taste
  • salt to taste
  • 2 ounces shredded mozzarella cheese
  • 2 ounces shredded provolone cheese
  • 2 ounces grated Parmesan cheese
  • 2 ounces thinly sliced hard salami, cut into strips
  • 2 ounces thinly sliced mortadella, cut into strips
  • 4 ounces thinly sliced prosciutto, cut into strips

Directions

  1. Preheat oven to 500 degrees F (260 degrees C). Sprinkle pizza crust with olive oil, salt and garlic powder.
  2. Place the crust directly on the oven rack. Bake for about 5 minutes. Do not allow crust to become overly browned or crisp. Remove from heat and allow to cool.
  3. In a medium bowl, mix together mozzarella cheese, Provolone cheese, Parmesan cheese, hard salami, mortadella and prosciutto. Stir in the olive mixture.
  4. Preheat the broiler. Spread the cheese and Marconi Authentic New Orleans Muffaletta Mix(Click To BUY) the baked pizza crust.
  5. Broil 5 minutes, or until cheeses are melted and meats are lightly browned. Cut into 3 inch squares and serve immediately.

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Cape Seasoning Awesome Macaroni & Cheese Recipe

Ingredients:

  • 6 cubes chicken bouillons
  • 2 quarts water
  • 1 (8 ounce) package macaroni
  • 10 ounces diced smoked ham
  • 3 eggs
  • 2 cups half-and-half
  • 2 tablespoons Cape Seasoning – Soul Blend(Click To BUY)
  • 1 cup shredded Cheddar cheese

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. Dissolve chicken bouillon cubes in water in a large pot; bring to a boil. Cook macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain.
  3. Layer about half the macaroni in the bottom of the prepared baking dish; top with about half the diced smoked ham. Repeat layers.
  4. Whisk eggs, half-and-half, Cape Seasoning – Soul Blend(Click To BUY) together in a bowl; pour over the noodle and ham layers. Top everything with Cheddar cheese.
  5. Bake in preheated oven until the cheese is melted and browning around the edges, about 35 minutes.

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Ming Loy Sriracha Beef Jerky Recipe

Ingredients:

  • 1 pound eye of round
  • 1/4 cup soy sauce
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon brown sugar
  • 2 tablespoons Ming Loy Sriracha Hot Sauce(Click To BUY)

Directions:

  1. In a medium bowl, combine the soy sauce, ground black pepper, Ming Loy Sriracha Hot Sauce(Click To BUY) and brown sugar to taste. Mix well and add the steak slices. Place entire mixture with meat into a sealed plastic container and refrigerate for 12 to 24 hours.
  2. In the oven, place one oven rack on the highest rack setting and one rack on the lowest setting. Place a piece of aluminum foil OR a baking sheet on the lowest rack, to catch any drippings.
  3. Preheat oven to 160 degrees F (70 degrees C).
  4. Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice.
  5. Bake at 160 degrees F (70 degrees C) with the oven door propped open to allow moisture to escape. Bake for 6 to 8 hours depending on thickness of slices. Jerky should bend, and not snap.

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Posted in Appetizer Recipes, Beef Recipe | Leave a comment