Dave’s Garlic Sweet Basil Italian Sausage Stuffed Shells Recipe

Ingredients:
  • 1 (16 ounce) package jumbo pasta shells
  • 3 teaspoons vegetable oil, divided
  • 1 pound bulk Italian sausage
  • 1 (16 ounce) package finely shredded mozzarella cheese, divided
  • 1 teaspoon dried Italian seasoning, plus more for garnish if desired
  • 1 (25.5 ounce) jar Dave’s Organic Roasted Garlic & Sweet Basil Pasta Sauce
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×13 baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
  3. Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
  4. Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour Dave’s Organic Roasted Garlic & Sweet Basil Pasta Sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
  5. Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.
Check out all of our great sauces and spices at www.Peppers.com

Dave’s Organic Roasted Garlic & Sweet Basil Pasta Sauce
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Bayou Love Potion Taco Ring Recipe

Ingredients:
  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 (1.25 ounce) package taco seasoning
  • 2 tablespoons Bayou Love Potion No. 9 Louisiana Pepper Sauce
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 1 (8 ounce) package shredded Mexican cheese blend
Directions:
  1. Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, taco seasoning and Bayou Love Potion No. 9 Louisiana Pepper Sauce to beef mixture; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C). Remove crescent roll dough from packaging and separate into individual pieces.
  3. Arrange crescent roll triangles in a circle with the points facing outward on a pizza stone or pan. Spoon ground beef mixture into the center of each dough piece, creating a ring shape. Sprinkle Mexican cheese blend over ground beef mixture. Fold crescent roll points toward the middle, sealing the dough together.
  4. Bake in the preheated oven until dough is lightly browned, 11 to 13 minutes.
Check out all of our great sauces and spices at www.Peppers.com

Bayou Love Potion No. 9 Louisiana Pepper Sauce
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Walking Dead’s Bloody Joe Recipe

Ingredients:
  • 2 lbs ground beef
  • 2-2 1/2 cups Tabanero Walking Dead Bloody Mary Mix
  • 1 small onion, diced
  • 1 jalapeño, minced
  • 3 garlic cloves, minced
  • 4 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon dry mustard
  • 1 tablespoons apple cider vinegar
  • salt and pepper to taste
Directions:
  1. Brown the meat & drain fat.
  2. Add the onion, jalapeño, and garlic and cook for a couple minutes so the veggies soften a little, stirring occasionally.
  3. Add Tabanero Walking Dead Bloody Mary Mix, the brown sugar, tomato paste, dry mustard, crushed red pepper, apple cider vinegar and salt and pepper to taste.
  4. Simmer for about a half hour to desired thickness and for the flavors to marry, making sure to stir occasionally.
  5. Serve on warmed buns.
Check out all of our great sauces and spices at www.Peppers.com.

Tabanero Walking Dead Bloody Mary Mix
Posted in Appetizer Recipes, Beef Recipe, Bloody Mary & Cocktail Recipes, Burger Recipes, Entree Recipes | Leave a comment

Cajohn’s Raspberry Vodka Surf & Turf Dinner For 2 Recipe

Ingredients:
Directions:
  1. Set oven to Broil at 500 degrees F (260 degrees C).
  2. Sprinkle tenderloins all over with salt, pepper, and garlic powder. Wrap each filet with bacon, and secure with a toothpick. Brush bacon and tenderloins with about a 1/4 cup CaJohn’s Mesquite Smoked Raspberry Vodka New Mex BBQ Sauce .Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare.
  3. While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1 teaspoon Old Bay(R) seasoning. Stir in chopped lobster meat, and cook until done. Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown.
  4. While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut. Add remaining CaJohn’s Mesquite Smoked Raspberry Vodka New Mex BBQ Sauce to brown butter and stir. To serve, spoon the browned butter raspberry vodka sauce over the steaks.
Check out all of our great sauces and spices at www.Peppers.com.

CaJohn’s Mesquite Smoked Raspberry Vodka New Mex BBQ Sauce
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Cajohn’s Tequila Lime Bacon BBQ Shrimp Recipe

Ingredients:
Directions:
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp–the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little–over cooked shrimp are tough and rubbery–and a real shame.
  3. Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and drizzle with the CaJohns Mesquite Smoked Tequila Lime Chile BBQ Sauce, turn and drizzle second side. Let the shrimp sit for 15 minutes.
  4. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won’t tear the foil — you can throw that away and only have to scrub the rack.
Check out all of our great sauces and spices at www.Peppers.com

CaJohns Mesquite Smoked Tequila Lime Chile BBQ Sauce
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Slow Cooker Wing Time Garlic Buffalo Chicken Sandwiches

Slow Cooker Wing Time Garlic Buffalo Chicken Sandwiches
· 4 skinless, boneless chicken breast halves
· 1 (17.5 fluid ounce) bottle Wing Time Garlic Buffalo Wing Sauce, divided 1/2
· (1 ounce) package dry ranch salad dressing mix
· 2 tablespoons butter
· 6 hoagie rolls, split lengthwise
1. Place the chicken breasts into a slow cooker, and pour in 3/4 of the Wing Time Garlic Buffalo Wing Sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining Wing Time Garlic Buffalo Wing Sauce to serve.

Wing Time Garlic Buffalo Wing Sauce
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Satan’s Rage Super Chili Recipe

Ingredients:
  • 2 pounds lean ground beef
  • 1 (46 fluid ounce) can tomato juice
  • 1 (29 ounce) can tomato sauce
  • 1 1/2 cups chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chili powder
  • 2 tablespoons Satan’s Rage Pepper Sauce Made With Ghost Pepper
  • 2 teaspoons ground cumin
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups canned red beans, drained and rinsed
Directions:
  1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.
Check out all of our great sauces and spices at www.Peppers.com

Satan’s Rage Pepper Sauce Made With Ghost Pepper
Posted in Appetizer Recipes, Beef Recipe, Entree Recipes, Soup & Chili Recipes | Leave a comment

Budweiser Crispy Buffalo Shrimp Recipe

Ingredients:
  • vegetable oil for frying
  • 1/2 cup all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons lemon pepper seasoning
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 pinch cayenne pepper
  • 2 eggs
  • 1 teaspoon milk
  • 30 frozen medium shrimp – thawed, shelled, and deveined
  • 1/4 cup Budweiser Mild Wing Sauce (Could also use the HOT version)
Directions:
  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Pat shrimp dry with paper towels.
  2. Combine flour, lemon pepper seasoning, baking powder, salt, garlic powder, and cayenne together in a bowl. Whisk eggs and milk together in a second bowl.
  3. Dip each shrimp in the egg mixture, then the flour mixture to evenly coat. Transfer prepared shrimp to a baking sheet until ready to fry. Sprinkle additional flour as needed to fully cover.
  4. Cook 8 to 10 shrimp at a time in the hot oil until golden brown on the outside and cooked through on the inside, about 5 minutes. Transfer to a baking sheet lined with paper towels. Repeat with remaining shrimp.
  5. Toss shrimp together with Budweiser Mild Wing Sauce in a large bowl until each piece is coated.
Check out all of our great sauces and spices at www.Peppers.com

Budweiser Mild Wing Sauce
Posted in Appetizer Recipes, Entree Recipes, Seafood Recipes, Wing Recipes | Leave a comment

Mama Vincente 7-Layer Queso Blanco Dip

Ingredients:

  • 1 (16 ounce) container sour cream
  • 1 (8 ounce) package cream cheese, softened
  • Philadelphia Cream Cheese Original
  • 1 (1 ounce) package taco seasoning mix
  • 1 pound ground beef
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt & ground black pepper to taste
  • 1 (30 ounce) can refried beans
  • 1 (16 ounce) jar salsa
  • 1 (16 ounce) jar Mama Vincente Queso Blanco
  • 2 cups shredded Mexican cheese blend
  • 1 plum tomato, chopped
  • 1 (6 ounce) can sliced black olives, drained
  • 3 green onions, chopped

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix sour cream, cream cheese, and taco seasoning mix together in a bowl.
  3. Heat a large skillet over medium-high heat. Cook and stir beef with the cumin, oregano, garlic powder, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  4. Spread refried beans into the bottom of a 9×13-inch baking dish. Layer ground beef mixture over refried beans, lightly pressing beef into beans; top with sour cream mixture.
  5. Stir salsa and Mama Vincente Queso Blanco together in a bowl; pour over sour cream mixture layer. Spread Mexican cheese blend, tomato, olives, and green onions, respectively, over sour cream mixture layer.
  6. Bake in the preheated oven until heated through and bubbling, about 30 minutes

 

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Crazy Jerry’s Chuck Roast Taco Recipe

Ingredients:
Directions:
  1. Lay the chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle the taco seasoning mix over the beef. Pour the Crazy Jerry’s Biker Trash Crankcase Salsa over the beef, followed by the beef broth.
  2. Cook on Low for 4 hours. Add more beef broth if needed. Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker; mix with the liquid. Serve hot.
Check out all of our great sauces and spices at www.Peppers.com

Crazy Jerry’s Biker Trash Crankcase Salsa
Posted in Appetizer Recipes, Beef Recipe, Entree Recipes, Tacos | Leave a comment