Pain Is Good Hot Jerk Wings Recipe

Ingredients:
Directions:
1. Preheat oven to 350 degrees. Rinse wings well under cold water. Transfer the wings to a large bowl, and pour the Soy Sauce over wings, making sure they are all coated. Place the coated wings in a roasting pan.
2. In a small bowl, mix the Pain is Good Batch #114 Jamaican Style Hot Sauce with the water and evenly coat the wings with the sauce. Cover tightly with foil. Bake for 1 hour and serve hot.
3. Additional Pain is Good Batch #114 Jamaican Style Hot Sauce can be used for dipping if desired.
Check out all of our great sauces and spices at www.Peppers.com

Pain is Good Batch #114 Jamaican Style Hot Sauce
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Widow, No Survivors Texas Style Chili Recipe

Ingredients:
  • 4 slices bacon, chopped
  • 2 onions, chopped
  • 8 cloves garlic, chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne pepper
  • 3 tablespoons paprika
  • 1/3 cup chili powder
  • 1 tablespoon cumin
  • 4 pounds boneless beef chuck or rump, cut into 1/2-inch cubes
  • 4 3/4 cups water
  • 1 (12 fluid ounce) can beer
  • 4 canned Chipotle peppers in adobo sauce, seeded and minced
  • A few drops of Widow, No Survivors Hot Sauce
  • 2 tablespoons cornmeal
Directions:
1. In a heavy pot or Dutch oven, cook bacon over medium heat until crispy, stirring occasionally. Drain off excess grease, leaving enough to coat the bottom of the pan. Add onions and garlic; cook and stir until the onions are tender. Season with oregano, cayenne pepper, paprika, chili powder and cumin. Cook and stir for about 30 seconds to toast the spices.
2. Stir in the beef, water, beer, chipotle peppers, Widow, No Survivors Hot Sauce and cornmeal; bring to a boil. Reduce heat to low and simmer, uncovered, until beef is tender, 2 1/2 to 3 hours.
Check out all of our great sauces and spices at www.Peppers.com

Widow, No Survivors Hot Sauce
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Porcus Game Day BLT Dogs Recipe

Ingredients:
· 1 small tomato, seeded and chopped
· 4 slices cooked bacon, crumbled
· 3 tablespoons diced dill pickles
· 1 tablespoon mayonnaise
· 1 tablespoon sour cream
· 4 hot dogs
· 4 hot dog buns
· 2 lettuce leaves, thinly sliced, or as desired
· 1 green onion top, thinly sliced, or as desired
Directions:
1. Mix tomato, bacon, pickles, Voodoo Chile Porcus Inférnum, The World’s Best Bacon Hot Sauce, mayonnaise, and sour cream together in a bowl; cover with plastic wrap and refrigerate for flavors to blend, about 4 hours.
2. Bring a pot of water to a boil and cook hot dogs until warmed through, 5 to 10 minutes. Drain.
3. Place a hot dog in each bun and top each with tomato-bacon mixture. Garnish each with lettuce and green onion.
Check out all of our great sauces and spices at www.Peppers.com


Voodoo Chile Porcus Inférnum, The World’s Best Bacon Hot Sauce
Posted in Appetizer Recipes, Bacon Recipes, Beef Recipe, Entree Recipes, Pork Recipes | Leave a comment

A** Kickin’ Game Day Bean Dip Recipe

Ingredients:
· 1 (8 ounce) package cream cheese, softened
· 1 cup sour cream
· 2 (16 ounce) cans refried beans
· 1/2 (1 ounce) package taco seasoning mix
· 2 tablespoons dried parsley
· 1/4 cup chopped green onions
· 1 (8 ounce) package shredded Cheddar cheese
· 1 (8 ounce) package shredded Monterey Jack cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, A** Kickin’ Sriracha Hot Sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8×12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
3. Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.
Check out all of our great sauces and spices at www.Peppers.com

A** Kickin’ Sriracha Hot Sauce
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Bone Suckin’ Big Chunks Seven Layer Dip

Ingredients

  • 2 avocados – peeled, pitted and diced
  • 1 1/2 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup Bone Suckin’ Big Chunks Style Salsa
  • 1 (8 ounce) container sour cream
  • 1 (1 ounce) package taco seasoning mix
  • 4 roma (plum) tomatoes, diced
  • 1 bunch green onions, finely chopped
  • 1 (16 ounce) can refried beans
  • 2 cups shredded Mexican-style cheese blend
  • 1 (2.25 ounce) can black olives – drained and finely chopped
  • Ground pepper to taste
  • Garlic to taste

Directions

  1. In a medium bowl, mash the avocados. Mix in lime juice, cilantro, Bone Suckin’ Big Chunks Style salsa, garlic salt and pepper.
  2. In a small bowl, blend the sour cream and taco seasoning.
  3. In a 9×13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.

Check out all of our zesty sauces and spices at www.peppers.com

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John Henry’s Sugar Maple Bacon Wrapped Smokies

Ingredients

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle John Henry’s Sugar Maple Rub Seasoning generously over all.
  3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

John Henry’s Sugar Maple Rub Seasoning – 11.5 ounce shaker

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Smack My Sweet A** & Call Me Sally Spicy Orange Bison Balls

Ingredients
· 1 pound ground bison
· 2 cloves garlic, minced
· 1/2 cup plain breadcrumbs
· 1 egg, beaten
· 1/2 teaspoon Worcestershire sauce
· 1 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
· 1 tablespoon vegetable oil
· 1/2 cup orange marmalade
· 1 tablespoon soy sauce
· 1/4 cup rice vinegar
· 3 cups water
Directions
  1. Mix the bison, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper in a large mixing bowl until evenly combined; divide the mixture into 24 portions and roll into balls.
  2. Heat the vegetable oil in a skillet over medium heat; cook the meatballs until nicely browned on all sides, 7 to 10 minutes.
  3. Add the Smack My Sweet A** & Call Me Sally Sweet Chili Hot Sauce, orange marmalade, soy sauce, rice vinegar, and water to the skillet. Bring the mixture to a simmer, reduce heat to medium-low, and cook until the sauce thickens, about 1 hour.
Check out all of our spicy products at www.peppers.com
Posted in Appetizer Recipes, Wild Game Recipes | Leave a comment

Voodoo Bacon Taco Potato Skins Recipe

Ingredients:
· 4 baking potatoes, cut into 1/2 inch slices
· 1/4 cup melted butter
· 8 slices bacon – cooked and crumbled
· 8 ounces shredded Cheddar cheese
· 1/2 cup chopped green onions
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
3. When potatoes are ready, top with bacon, cheese, green onion & a few drops of Voodoo Chile Bacon Taco Hot Sauce; continue baking until the cheese has melted.
Check out all of our great sauces and spices at www.Peppers.com

Voodoo Chile Bacon Taco Hot Sauce
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Hooter’s Bacon Wrapped Boneless Wings Recipe

Ingredients
· 4 fresh jalapeno peppers, quartered and seeded
· 2 skinless, boneless chicken breast halves – pounded to about 3/4-inch thickness and cut into 8 strips each
· 2 slices pepperjack cheese, each sliced into
· 8 strips 8 slices bacon, cut in half toothpicks
· 1 cup blue cheese salad dressing
Directions
1. Preheat the oven broiler.
2. Place quartered jalapenos on a baking sheet, and broil just until they start to brown, about 5 minutes per side. Remove from heat, and allow to cool enough to handle. Leave the broiler on.
3. Stuff each jalapeno quarter with a pepperjack cheese strip, and wrap with chicken and bacon strips, securing with toothpicks. Arrange on the baking sheet.
4. Broil wrapped jalapenos until cheese is melted and bacon and chicken are cooked through, about 5 minutes on each side. Serve on a platter with Hooters Medium Wing Sauce and bleu cheese dressing for dipping.
Check out all of our great sauces and spices at www.Peppers.com

Hooters Medium Wing Sauce
Posted in Appetizer Recipes, Bacon Recipes, Entree Recipes, Poultry Recipes, Wing Recipes | Leave a comment

Fifty Shades of Pico de Gallo Chicken Quesadillas Recipe

Ingredients
· 2 tomatoes, diced
· 1 onion, finely chopped
· 2 limes, juiced
· 2 tablespoons chopped fresh cilantro
· 1 jalapeno pepper, seeded and minced
· Salt and pepper to taste
· 2 tablespoons olive oil, divided
· 2 skinless, boneless chicken breast halves – cut into strips
· 1/2 onion, thinly sliced
· 1 green bell pepper, thinly sliced
· 2 cloves garlic, minced
· (12 inch) flour tortillas
· 1 cup shredded Monterey Jack cheese
· 1/4 cup sour cream, for topping
Directions
1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
3. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic, Fifty Shades of Heat Hot Sauce and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
4. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.
Check out all of our great sauces and spices at www.Peppers.com

Fifty Shades Of Heat Hot Sauce
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