Smart A** Ham & Pasta Salad Recipe

Ingredients:

  • 8 ounces ziti pasta
  • 1 pound cooked ham, cubed
  • 1 large red bell pepper, cut into 1 inch pieces
  • 1 large green bell pepper, cut into 1 inch pieces
  • 1 large red onion, coarsely chopped
  • 15 small sweet pickles, chopped, juice reserved
  • 1 cup cherry tomatoes, halved
  • 1 cup mayonnaise
  • 2 tablespoons Smart A** Hot Sauce (Click To BUY)
  • 1/2 cup sour cream
  • 2 1/2 teaspoons beef bouillon granules
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced

Directions:

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.
  3. In a small bowl, whisk together the mayonnaise, Smart A** Hot Sauce (Click To BUY), sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.

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Voodoo Porcus Chicken & Bacon Salad Recipe

Ingredients:

  • 5 slices bacon
  • 3 cups diced cooked chicken
  • 1 cup chopped fresh tomato
  • 2 stalks celery, thinly sliced
  • 3/4 cup mayonnaise
  • 2 tablespoons minced green onion
  • 1 tablespoon chopped parsley
  • 2 tablespoons Voodoo Chile Porcus Inférnum, The World’s Best Bacon Hot Sauce(Click To BUY)
  • 1 teaspoon lemon juice
  • 1 dash Worcestershire sauce
  • salt and ground black pepper to taste
  • 12 leaves romaine lettuce
  • 1 large avocado, sliced

Directions:

  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  2. Stir chicken, bacon, tomato, and celery together in a bowl.
  3. Whisk mayonnaise, parsley, green onions, Voodoo Chile Porcus Inférnum, The World’s Best Bacon Hot Sauce (Click To BUY), lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
  4. Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

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Toad Sweat Chocolate Orange Fudge Recipe

Ingredients:

Directions:

  1. Line an 8 x 8 inch square pan with parchment paper.
  2. Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
  3. Remove from heat and stir in Toad Sweat Chocolate Orange Dessert Hot Sauce(Click To BUY), pecans and grated orange peel.
  4. Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.

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J&D’s 5 Cheese Sriracha Macaroni Bake Recipe

Ingredients:

  • 1 (16 ounce) package elbow macaroni
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Swiss cheese
  • 1 cup grated Parmesan cheese
  • 1 cup shredded provolone cheese
  • 1/2 cup ricotta cheese
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons J&D’s Sriracha All Natural Rub (Click To BUY)
  • 1/2 teaspoon garlic salt

Directions:

  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
  2. In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, J&D’s Sriracha All Natural Rub (Click To BUY) and garlic salt.
  3. Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it’s better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.
  4. Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.

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Robert Rothschild Antipasto Squares Recipe

Ingredients:

  • 2 (10 ounce) cans refrigerated crescent dinner rolls
  • 1/4 pound thinly sliced boiled ham
  • 1/4 pound thinly sliced provolone cheese
  • 1/4 pound thinly sliced Swiss cheese
  • 1/4 pound thinly sliced Genoa salami
  • 1/4 pound thinly sliced pepperoni sausage
  • 1 (12.5 ounce) jar Robert Rothschild Roasted Red Pepper & Onion Dip (Click To BUY)
  • 3 eggs
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon ground black pepper

Directions:

  1. Preheat oven to 350 degrees F (175 C).
  2. Unroll one package of crescent roll dough, and cover the bottom of a 9×13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and Robert Rothschild Roasted Red Pepper & Onion Dip (Click To BUY), on top of the dough.
  3. In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the Robert Rothschild Roasted Red Pepper & Onion Dip (Click To BUY). Unroll the second package of dough, and place over the top of the Robert Rothschild Roasted Red Pepper & Onion Dip (Click To BUY). Brush with the remaining egg mixture. Cover with aluminum foil.
  4. Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

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Kiss Your A** Goodbye Wings Recipe

Ingredients:

  • 4 pounds chicken wings

Rub:

  • 1 1/2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 (1.41 ounce) package sazon seasoning
  • 1 teaspoon cayenne pepper
  • 4 cups oil for frying
  • cooking spray

Sauce:

  • 1/2 cup butter
  • 1 1/2 cups Kiss Your Ass Goodbye Hot Sauce (Click To BUY)
  • 1 1/2 cups maple-flavored syrup
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons garlic powder
  • 1 tablespoon ground cumin
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 3/4 teaspoon cayenne pepper
  • 2 cups all-purpose flour

Directions:

  1. Place wings in a large glass bowl. Sprinkle 1 1/2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon cumin, sazon seasoning, and 1 teaspoon cayenne pepper over chicken wings and rub spices into wings to coat completely. Cover the bowl with plastic wrap and refrigerate, 1 hour to overnight.
  2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  3. Melt butter in a saucepan over medium heat; whisk Kiss Your Ass Goodbye Hot Sauce (Click To BUY) and syrup into butter. Add brown sugar, 1 1/2 tablespoons garlic powder, 1 tablespoon cumin, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, and 3/4 teaspoon cayenne pepper; whisk until well-combined and the sauce is hot, 2 to 3 minutes. Remove from heat.
  4. Pour flour into a shallow bowl. Gently press the chicken wings into the flour to coat and shake off any excess.
  5. Working in batches, cook wings in hot oil until the skin is golden and crispy, the meat is no longer pink at the bone and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer wings to a plate lined with a paper towel to drain excess oil.
  6. Dip each chicken wing in the hot sauce mixture and place on the prepared baking sheet.
  7. Bake in the preheated oven until sauce starts to caramelize, about 20 minutes.

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

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Melinda’s Coffee BBQ Slow Cooker Pulled Pork

Ingredients

  • 2 1/2 pounds boneless pork roast
  • salt and ground black pepper to taste
  • 2 cups Wake The F**k Extra Strong Coffee(Click To BUY) ; BREWED
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons bourbon whiskey
  • 10 cloves garlic
  • 3 cups beef broth
  • 1 cup water
  • 1 small onion, diced
  • 1 pinch crushed red pepper flakes
  • 2 (14.5 oz) Melinda’s Coffee BBQ Sauce(Click To BUY)
  • Directions

  • Season the roast with salt and pepper. Place the seasoned roast,Wake The F**k Extra Strong Coffee(Click To BUY), Worcestershire sauce, bourbon whiskey, garlic, beef broth, water, onion, and red pepper flakes in a slow cooker set to LOW. Cook 3 to 4 hours. Scoop garlic cloves out of the cooker and mash with a fork; return the mashed garlic to the slow cooker. Cook another 3 to 4 hours.
  • Transfer roast to a large cutting board, and discard liquid. Shred the roast into strands using two forks, and return meat to the slow cooker. Stir in the Melinda’s Coffee BBQ Sauce(Click To BUY), and continue cooking on LOW for 1 to 3 hours.
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    Ole Ray’s Peach-A-Licious Burgers Recipe

    Ingredients:

    Directions:

    1. Mix meat Ole Ray’s Peach-A-Licious Barbeque Sauce(Click To BUY) and Ole Ray’s Rubb-It Dry Rub(Click To BUY) together thouroughly
    2. Form your patties and grill until done
    3. Top with diced peaches and more Ole Ray’s Peach-A-Licious Barbeque Sauce(Click To BUY).

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

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    Fifty Shades Drunkin’ Chicken Breasts with Figs Recipe

    Ingredients:

    • 1/2 cup flour for dredging
    • 5 skinless, boneless chicken breast halves
    • 2 tablespoons butter
    • 1/4 cup port wine
    • 1/2 cup dry white wine
    • 1/4 cup Fifty Shades of Red Hotter Habañero Pepper Sauce (Click To BUY)
    • 1/2 cup chicken stock
    • 6 dried figs (stems removed)
    • 2 tablespoons heavy cream

    Directions:

    1. Place the flour in a shallow dish. Dredge the chicken breasts in the flour.
    2. Melt the butter in a large skillet over medium-high heat. Cook the chicken in the preheated skillet until golden brown, about 2 minutes per side. Pour the port, white wine, Fifty Shades of Red Hotter Habañero Pepper Sauce (Click To BUY) and chicken stock over the chicken, and scatter the figs around the skillet.
    3. Bring the liquid to a boil and reduce heat to low, simmer until chicken is fully cooked, about 15 minutes. Remove the chicken from the skillet and cover with foil.
    4. Bring the sauce in the skillet to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 minutes. Whisk in the cream and pour over the chicken to serve.

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

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    The Beast Spring Omelet Recipe

    Ingredients:

    • 1 tablespoon olive oil
    • 2 eggs
    • 1/4 cup milk (optional)
    • 2 tablespoons The Beast Hot Sauce (Click To BUY)
    • 3 spears asparagus, trimmed and cut into 2-inch pieces
    • 1/2 cup sliced fresh mushrooms
    • 1/3 cup green onions, chopped
    • 1/2 cup grated Parmesan cheese

    Directions:

    1. Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes.
    2. Whisk together the eggs, milk & The Beast Hot Sauce (Click To BUY) in a small bowl; pour over the sauteed vegetables and reduce the heat to medium. While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath.
    3. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve.
    4. Top with more The Beast Hot Sauce (Click To BUY) for and extra bit of spice.

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

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