Spooky Dill Pickle Bloody Mary Shooters Recipe

INGREDIENTS:
DIRECTIONS:
  1. Make pickle shot glasses: Cut off the ends of each pickle so that both ends are flat, then cut each pickle in half crosswise.
  2. Using a quarter teaspoon, scoop out the middle of each pickle to create a well.
  3. Dip the top of each shot glass into Old Bay seasoning.
  4. Pour Spooky Dill Pickle Bloody Mary Mix into pickle shot glasses and garnish with celery leaves.
Check out all of our great sauces and spices at www.Peppers.com
Posted in Appetizer Recipes, Bloody Mary & Cocktail Recipes | Leave a comment

Mad Dog New Year’s Day Soup Recipe

Ingredients:
  • 1 pound dry black-eyed peas
  • 3 (10.5 ounce) cans beef broth
  • 1 (1 ounce) package dry onion soup mix
  • 1 pound smoked sausage, sliced
  • 1 cup uncooked long grain white rice
  • 1 (5 ounce) bottle Mad Dog Green Amigo Hot Sauce
  • ground black pepper to taste
Directions:
  1. In a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.
  2. Drain and rinse the soaked black-eyed peas, and return to the saucepan. Mix in the beef broth, dry onion soup mix, sausage, rice, and Mad Dog Green Amigo Hot Sauce. Season with pepper. Bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. Add water as necessary to keep the ingredients covered with liquid.
Check out all of our great sauces and spices at www.Peppers.com
Posted in Appetizer Recipes, Entree Recipes, Pork Recipes, Soup & Chili Recipes | Leave a comment

JD’s Cheddar-Bacon Mac & Cheese Recipe

Ingredients:
  • 1 3/4 cups elbow macaroni, uncooked
  • 3 tablespoons butter or margarine
  • 2 tablespoons flour
  • 2 cups milk
  • 2 cups Shredded Sharp Cheddar Cheese, divided
  • 1 1/2 teaspoons Bacon Salt Hickory, divided
  • 6 slices thick cut Bacon, cooked, crumbled
Directions:
  1. Heat oven to 350 degrees F.
  2. Cook macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 min. or until bubbly. Gradually stir in milk; cook on medium heat until mixture comes to boil, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened. Add 1 1/2 cups cheese and 1 teaspoon Bacon Salt Hickory; cook and stir 5 min. or until melted.
  3. Drain macaroni. Add to sauce with 4 slices of crumbled bacon; mix lightly. Spoon into 1 1/2 quart casserole; top with remaining cheese, crumbled bacon & Bacon Salt Hickory.
  4. Bake 20 min. or until heated through.
Check out all of our great sauces and spices at www.Peppers.com
Posted in Appetizer Recipes, Bacon Recipes, Entree Recipes, Pork Recipes, Salad & Pasta Recipes | Leave a comment

Tabasco Grilled Shrimp Tacos with Sriracha Slaw Recipe

INGREDIENTS:
  • 1/4 c. extra-virgin olive oil
  • 3 tbsp. freshly chopped cilantro
  • 3 tbsp. Tabasco Brand Premium Sriracha Thai Chili Sauce, divided
  • Juice of 3 limes, divided
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. large shrimp, peeled and deveined
  • 1/4 head red cabbage, shredded
  • 1/4 c. mayonnaise
  • 4 medium tortillas
DIRECTIONS:
  1. In a small bowl, mix together olive oil, cilantro, 1 tbsp. Tabasco Brand Premium Sriracha Thai Chili Sauce and 1/3 of the lime juice. Season with salt and pepper.
  2. Add shrimp to a baking dish and pour over mixture. Toss until completely coated and let marinate 20 minutes.
  3. Meanwhile, make slaw: In a large bowl, toss cabbage with mayo, remaining lime juice and 2 tbsp Tabasco Brand Premium Sriracha Thai Chili Sauce. Season with salt.
  4. Heat grill to high. Skewer shrimp and grill until charred, 3 minutes per side.
  5. Grill tortillas until charred, 1 minute per side.
  6. Serve shrimp in tortillas with slaw.
Check out all of our great sauces and spices at www.Peppers.com
Posted in Appetizer Recipes, Entree Recipes, Seafood Recipes, Tacos | Leave a comment

Nightmare Before Christmas Baked Beans Recipe

Ingredients:
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix baked beans with pork, molasses, brown sugar, ketchup & Nightmare Before Christmas Trinidad Scorpion Hot Sauce together and put in a greased casserole dish. Top with bacon, cover and bake for 3 hours or until thick.
Check out all of our great sauces and spices at www.Peppers.com
Posted in Appetizer Recipes, Bacon Recipes, Pork Recipes, Soup & Chili Recipes | Leave a comment

Pure Poison Chicken Noodle Soup Recipe

Ingredients:
  • 8 cups chicken broth
  • 2 (4-ounce) skinless, bone-in chicken thighs
  • 1 (12-ounce) skinless, bone-in chicken breast half
  • 2 cups diagonally sliced carrot
  • 2 cups diagonally sliced celery
  • 1 cup chopped onion
  • 6 ounces uncooked medium egg noodles
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Pure Poison Hot Sauce
Directions:
  1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.
  2. Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, black pepper & Pure Poison Hot Sauce; cook for 2 minutes or until noodles are done.
Check out all of our great sauces and spices at www.Peppers.com
Posted in Appetizer Recipes, Entree Recipes, Poultry Recipes, Soup & Chili Recipes | Leave a comment

Ghost Of Xmas Past Wings Recipe

 Ingredients:
  • 1 (5 ounce) bottle Ghost Of Christmas Past Jolokia Pepper Hot Sauce
  • 1 teaspoon garlic powder
  • 24 chicken drummettes
  • 2 tablespoons butter or margarine
  • 1 cup Original Bisquick™ mix
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon Black pepper
  • 1/4 teaspoon Cayenne pepper
  • Ranch dressing
Directions:
  1. Stir together Ghost Of Christmas Past Jolokia Pepper Hot Sauce and garlic powder until blended. Pour over drummettes; cover and refrigerate at least 4 hours but no longer than 24 hour.
  2. Heat oven to 450ºF. Melt butter in jelly roll pan, 15 1/2×10 1/2×1 inch, in oven. Stir together Bisquick mix, garlic salt, Black Pepper and Cayenne Pepper. Remove chicken from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.
  3. Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with ranch dressing.
Check out all of our great sauces and spices at www.Peppers.com
Posted in Appetizer Recipes, Entree Recipes, Wing Recipes | Leave a comment

Stone Brewing Barbecue Chicken Pizza Recipe

Ingredients:

  • 1 teaspoon extra-virgin olive oil, plus more for brushing
  • 1/2 pound prepared pizza dough, at room temperature
  • 1/3 cup plus 2 tablespoons Stone Brewing Imperial Russian Stout and Pasilla Pepper BBQ Sauce
  • 1 8-ounce skinless, boneless chicken breast
  • Kosher salt and freshly ground pepper
  • 2/3 cup grated smoked gouda cheese (about 3 ounces)
  • 2/3 cup grated part-skim mozzarella cheese (about 3 ounces)
  • 1/2 small red onion, thinly sliced
Directions:
  1. Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.
  2. Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.
  3. Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.
  4. While the dough rises, mix 2 tablespoons Stone Brewing Imperial Russian Stout and Pasilla Pepper BBQ Sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
  5. Uncover the dough and spread with the remaining 1/3 cup Stone Brewing Imperial Russian Stout and Pasilla Pepper BBQ Sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes.

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

zzstonerussian
Posted in Appetizer Recipes, Entree Recipes, Pizza, Poultry Recipes | Leave a comment

How the Grinch Stole the Prime Rib Recipe

Ingredients:
  • 1 (6 pound) boneless prime rib roast
  • 2 tablespoons prepared horseradish
  • 2 tablespoons Dijon mustard
  • 2 tablespoons How The Grinch Stole The Heat Hot Sauce
  • 2 teaspoons kosher salt
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic powder
Directions:
  1. The day before serving, remove the roast from the package, and dry thoroughly with paper towels. Set the roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature.
  2. Mix together horseradish, Dijon mustard & How The Grinch Stole The Heat Hot Sauce and rub it all over the roast. In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder; sprinkle the spice mix over the roast.
  3. Preheat oven to 450 degrees F (230 degrees C).
  4. Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare.
  5. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. Temperature of the meat will rise about 10 degrees during resting time.
Check out all of our great sauces and spices at www.Peppers.com
Posted in Beef Recipe, Entree Recipes | Leave a comment

Reaper Of Sorrow Wings Recipe

Ingredients:
Directions:
  1. Pour about 1/2″ vegetable oil into a pan with high sides. Add enough butter to make up 1″ of fat. Heat on medium high until the fat begins to smoke.
  2. Add the chicken wings and spread out in one layer and ensure the fat just covers the wings.
  3. Turn the heat down to medium and cook for about 15 minutes. Turn and cook for another 14 minutes. Turn the heat up to medium high for 1 more minute, then drain.
  4. In a bowl, mix the rest of the ingredients. Add the wings and toss to coat, then let stand for about 5 minutes to let the meat absorb the liquid.
Check out all of our great sauces and spices at www.Peppers.com
Posted in Appetizer Recipes, Entree Recipes, Poultry Recipes, Wing Recipes | Leave a comment