SoCal Guac Potato Salad Recipe

Ingredients:
  • 2 lbs. red potatoes, cut into 1-inch cubes
  • 1 (5 ounce) bottle SoCal Guac Sauce Original Avocado Hot Sauce
  • 1/4 cup mayonnaise
  • 2 tsp. Dijon-style mustard
  • 3/4 tsp. ground black pepper
  • 1/2 tsp. salt
  • 4 green onions, sliced
  • 6 slices cooked bacon, diced
Instructions:
  1. Place potatoes in a medium pan and cover with water. Bring water to a boil and cook potatoes for about 15 minutes or until just tender when pierced with a fork.
  2. Drain well and pour into bowl.
  3. Combine SoCal Guac Sauce Original Avocado Hot Sauce, mayonnaise, mustard, salt and pepper.
  4. Add dressing and green onions to potatoes and gently toss. Stir in bacon.
  5. Refrigerate for 4 hours or overnight to allow flavors to blend.
Check out all of our great sauces and spices at www.Peppers.com

SoCal Guac Sauce Original Avocado Hot Sauce
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Bone Suckin Yaki Pork Chops Recipe

Ingredients:
Directions:
  1. Combine Bone Suckin’ Yaki Teriyaki Style Sauce, garlic salt, and black pepper in a bowl.
  2. Place pork chops on a deep plate. Pour 3/4 of the teriyaki mixture on top. Flip pork chops to coat second side. Let marinate in the refrigerator, about 30 minutes.
  3. Heat oil in large skillet over medium heat; add pork chops, discarding marinade. Cover and cook until pork chops are browned, about 15 minutes. Flip and continue cooking until pork chops are cooked through, about 10 minutes. Uncover and pour in remaining 1/4 of the teriyaki mixture. Cover and simmer until flavors combine, about 5 minutes.
Check out all of our great sauces and spices at www.Peppers.com

Bone Suckin’ Yaki Teriyaki Style Sauce
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Longhorn Cream Cheese Jalapeño Burger Recipe

Ingredients
Directions:
  1. Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the Longhorn Bread & Butter Jalapeño Dip and cream cheese.
  2. Divide the ground beef into 16 portions and pat out each one to 1/4 inch thickness. Spoon some of the Longhorn mixture onto the center of 8 of the patties. Top with the remaining patties, pressing the edges together to seal.
  3. Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.
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Longhorn Bread & Butter Jalapeño Dip
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Slap Ya Mama Onion Rings Recipe

Ingredients:
  • 1 large onion, cut into 1/4-inch slices
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk, or as needed
  • 3/4 cup dry bread crumbs
  • Slap Ya Mama Cajun Seasoning Original Blend, to taste
  • 1 quart oil for frying, or as needed
Directions:
  1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
  2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
  3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
  4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with Slap Ya Mama Cajun Seasoning Original Blend, and serve.
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Slap Ya Mama Cajun Seasoning Original Blend
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Funky Monkey Sweet & Spicy Chicken Recipe

Ingredients:
  • 1 tablespoon brown sugar
  • 2 tablespoons honey
  • 1/4 cup soy sauce
  • 2 teaspoons chopped fresh ginger root
  • 2 teaspoons chopped garlic
  • 2 tablespoons Funky Monkey Sauce Banana Rum Pepper Sauce
  • salt and pepper to taste
  • 4 skinless, boneless chicken breast halves – cut into 1/2 inch strips
  • 1 tablespoon vegetable oil
Directions:
  1. Mix together brown sugar, honey, soy sauce, ginger, garlic and Funky Monkey Sauce Banana Rum Pepper Sauce in a small bowl.
  2. Lightly salt and pepper the chicken strips.
  3. Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Check out all of our great sauces and spices at www.Peppers.com

Funky Monkey Sauce Banana Rum Pepper Sauce
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Mama Vincente Nacho Taco Recipe

Ingredients:

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1/2 teaspoon chili powder
  • 1 (16 ounce) jar Mama Vincente Queso Blanco
  • 8 taco shells, warmed
  • 1 cup shredded lettuce
  • 1 medium tomato, chopped
Directions:
  1. Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
  2. Stir 1/2 cup Mama Vincente Queso Blanco in the skillet and cook until the mixture is hot and bubbling.
  3. Heat the remaining Mama Vincente Queso Blanco in a 1-quart saucepan over medium-high heat until hot and bubbling. Spoon the beef mixture into the taco shells. Top with the Mama Vincente Queso Blanco, lettuce and tomato.
Check out all of our great sauces and spices at www.Peppers.com

Mama Vincente Queso Blanco
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Anchor Bar Buffalo Deviled Eggs Recipe

Ingredients:
  • 8 hard-boiled eggs, halved lengthwise with yolks and whites separated
  • 1/4 cup mayonaise
  • 1 stalk celery, minced
  • 1 1/2 tablespoons Dijon mustard
  • 3 tablespoons Anchor Bar Medium Buffalo Wing Sauce
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 2 tablespoons finely grated Cheddar cheese, or more to taste
Directions:
  1. Beat egg yolks, mayonnaise, celery, mustard, Anchor Bar Medium Buffalo Wing Sauce, garlic salt, onion powder, black pepper, and paprika together in a bowl with a fork until mixture is creamy and smooth. Mix in Cheddar cheese.
  2. Place egg white halves on a platter. Spoon egg yolk mixture evenly into egg white halves.
  3. Drizzle a little extra sauce and minced celery over the top of the eggs before serving!!!
Check out all of ourgreat sauces and spices at www.Peppers.com

Anchor Bar Medium Buffalo Wing Sauce
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Mama Vincente Bourbon Wings Recipe

Ingredients:
Directions:
  1. Place chicken wings in a large slow-cooker.
  2. Season chicken with salt and pepper & pour Mama Vincente Sweet Bourbon Sauce over chicken wings and stir to coat.
  3. Cover and cook on high until cooked through, 2 1/2 to 3 hours.
  4. Heat broiler. Line two baking sheets with parchment paper and pour wings onto them. Broil until crispy, 5 minutes.
  5. Serve with any left over Mama Vincente Sweet Bourbon Sauce.
heck out all of our great sauces and spices at www.Peppers.com

Mama Vincente Sweet Bourbon Sauce
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Lynchburg Chop House Au Gratin Potatoes Recipe

Ingredients:
  • 1 tablespoon butter
  • 3 russet potato, peeled and cubed
  • 1 cup heavy cream
  • 1/2 cup milk
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoon Lynchburg Tennessee Chop House Seasoning
  • 1 cup grated medium Cheddar cheese
Directions:
  1. Preheat an oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking pan with butter. Spread potatoes evenly in the pan.
  2. Whisk together heavy cream, milk, garlic, flour, & Lynchburg Tennessee Chop House Seasoning in a large bowl. Pour cream mixture over the potatoes. Cover with foil.
  3. Bake in the preheated oven for 20 minutes, then remove the foil. Continue baking until the potatoes are easily pierced with a fork, about 40 minutes. Remove potatoes from the oven and sprinkle Cheddar cheese on top. Return to oven and bake until the cheese is melted, 5 to 10 minutes. Allow to cool for 5 minutes before serving.
Check out all of our great sauces and spices at www.Peppers.com

Lynchburg Tennessee Chop House Seasoning
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Terrapin Ridge Zippy Bacon Egg Salad Recipe

Ingredients:
  • 12 hard-cooked eggs, peeled and chopped
  • 1/2 cup mayonnaise
  • 1/2 cup Terrapin Ridge Bacon Aioli Squeeze Garnishing Sauce
  • 1/4 teaspoon paprika
  • 3 tablespoons Dijon mustard
  • 2 tablespoons prepared horseradish
  • 2 tablespoons chopped red onion
  • 1/4 cup real bacon bits
  • salt and pepper to taste
Directions:
  1. In a medium bowl, stir together the eggs, mayonnaise, Terrapin Ridge Bacon Aioli Squeeze Garnishing Sauce, paprika, mustard, horseradish, red onion and bacon bits. Season with salt and pepper to taste. Serve immediately, or refrigerate until serving.
Check out all of our great sauces and spices at www.Peppers.com

Terrapin Ridge Bacon Aioli Squeeze Garnishing Sauce
Posted in Appetizer Recipes, Egg, Salad & Pasta Recipes | Leave a comment