Enchilada sauce
Taco meat
Jalapenos
1/2 brick pepper jack cheese
Mexican cheese – mixture of pepper jack, cheddar, colby
Tortillas
Preheat oven to 350 degrees.
Warm tortilla up and put in a couple spoonfuls of taco meat, then add two slices of cheese and desired amount of jalapenos. Fold up and place in greased glass baking pan.
Once you have all the enchiladas wrapped up and placed in the pan, pour the enchilada sauce over the top. Place the the rest of the pepper jack cheese on top of the enchiladas and add more jalapenos if you wish. Then sprinkle the Mexican cheese on top covering it up.
Cook about 20 minutes or until cheese is bubbly.
The chili tastes just as good not in a breadbowl, they are just more fun to eat. : )
1 lb. ground beef
1 large onion chopped
3 cloves of garlic, minced
Mixture of hot peppers, diced
1 16 oz. can kidney beans
1 29 oz. can whole tomatoes, chopped
4 oz. tomato sauce
1 c. water
1 tbsp. chili powder
Salt & Pepper
3/4 tsp. dried cumin
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper
Tobasco sauce
Cook ground beef, onion, garlic and peppers in large pot. Once meat is cooked and crumbly, stir in remaining ingredients. Bring to a boil and reduce heat. Simmer uncovered for 45 minutes to one hour.
Take the breadbowl and cut the top off, which is great for dipping, add the chili, top with cheese and you are done! Mmmmmm……
I concocted this tonight from my own little brain, it tasted wonderful! We used it as a sauce for our Coconut Shrimp.
1/2 c Plum marmalade
1/2 kids cup of mandarin oranges (this is all I had for mandarin oranges)
1 large jalapeno
Horseradish
Salt & Pepper
Honey
Mix in blender and there you have it!
This recipes makes A LOT of salsa, I mean a lot. So use this as a base and cut it down for what you need, or heck double it and jar up the salsa.
14 large jalapenos
8 tomatoes
3 large garlic cloves
1 bunch of cilantro
1 large onion
Salt & Pepper
Crushed red pepper
Bring water to boil and put first five ingredients in pot and boil for 40 minutes. Drain, put all ingredients into a blender. Add salt, pepper and red pepper to taste.
5.5 oz can coconut milk
1 tbsp. curry paste
1 boneless chicken breast
1 tbsp. fish oil
1 tbsp. brown sugar
1/4 c. bamboo shoot
1/4 c. peas
1/4 c. chicken stock
Curry sauce or red pepper sauce for spice
Cook coconut milk and curry paste over medium heat for five minutes. Add chicken, fish oil, brown sugar, bamboo shoots, peas and stock. Stir well and then add in desired spice. Simmer for ten minutes.
I use to buy it out of a can until one day I ran out and didn’t want to go to the store. I saw how easy it was to make and hit myself on the head for not making it sooner.
2 c. chicken broth
4 tbsp. chili powder
1 tsp. ground cumin
2 heaping tsp. garlic powder
Salt & Pepper
Dash of cayenne pepper
Pinch of cinnamon
1/3 tsp. sugar
5 tbsp. cold water
5 tbsp. white flour
Spoonful of sour cream
In a sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar, mix well. Using a whisk works well. Bring to a boil, reduce heat to low and let cook for three minutes. Whisk frequently to ensure all the spices dissolve.
While the sauce is cooking, add five tablespoons of cold water in a small bowl. With another whisk mix one tablespoon of flour at a time. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time, just make sure the sauce is boiling.
Add in spoonful of sour cream and whisk together. Then you are done!
The sauce may develop a “skin” (like pudding) … all you have to do is take that off the top and throw it away.
Some nights we will make a mixture of dry and wet ribs. This recipe is great and be careful, add too much spice on this one and you have a hot mouth!
2 tbsp. sea salt
3 tbsp. whole black peppercorns
2 tbsp. sugar
1 1/2 tbsp. whole mustard seed
1 1/2 tbsp. paprika
2 tsp. dried oregano
1 1/2 tsp. whole cumin seeds
1 1/2 tsp. celery seed
2 tsp. dried red pepper
1 tsp. dried thyme
1 tsp. garlic powder
Fill shaker up half way up with either Tomato Juice or Clamato Juice
3 shots of vodka (Certain flavored vodkas work well – Absolut Peppar, Stoli Mandarin, and Bacon Infused Vodka)
Horseradish
Salt & Pepper
Tobasco Sauce
Worshchester Sauce
Lemons & Limes
Mix together and add fresh lemon and lime juice. Take glass and fill up 3/4 with ice and pour shaker into glass. Top with olives.
3 – 8 oz cream cheese
1 – small can El Paso Green Sauce
1/4 – small can El Paso Yellow Sauce
1 – pkg green onion dip mix
1 – Tbsp or 1/2 if you want milder Tabasco Sauce
In a mixer put:
Cream Cheese cut up, onion dip, green sauce, mix then 1/4 can yellow sauce and Tabasco. Continue mixing until all combined about 3 – 5 minutes on low to medium speed.
Submitted by Shelby on behalf of Dianna Moffitt
I love hot wings…ever since I got the notion of doing my own I have been experimenting with all types….This one has multiple levels of heat that you can add depending on hot you want hot….
25 Chicken Wings (Either pre-fried at places like WingStop or deep fried at home)
1 – Bottle Frank’s Red Hot Sauce (this is the base)
1/2 Stick of Butter (Use real butter, it stiffens up the sauce)
1/4 Tbsp Garlic Powder
1/4 Tbsp Salt
1/4 Tbsp Course Black Pepper
1/4 Tbsp Fine White Pepper
1 Tbsp Fresh Lemon Juice
Add all ingredients together in a large pot, bring to a slow boil and stir.
The various levels of heat depend on the amount and type of chili peppers you use.
Mild – Leave as is.
Hot – Added to ingredients:
1 Tbsp Tabasco Sauce
1/4 Tbsp Crushed Red Chile Peppers
Hotter – Added to above ingredients:
1/4 Tbsp Ground Serrano Peppers
1/4 Tbsp Garlic Powder
1/4 Tbsp De Arbol Powder
1/4 Tbsp Cayenne Powder
Even Hotter – Added to above ingredients:
1/4 Tbsp Ground Piquin Chili
1/4 Tbsp Ground Birds Eye
1/4 Tbsp Ground Tepin
1/2 Stick Butter
Hotter Still – Added to above ingredients:
1/4 Tbsp Fresh Ground Orange Habanero
Hottest: ( I have yet to get to eat more than one or two from this recipe)
1/4 Tbsp Fresh Ground Red Savina Habanero
Once you have all the heat you want added…Place hot, fresh wings in the pot with the sauce and let come to a boil. If find that you do not have enough liquid add more Franks Red Hot.
You can after you have boiled them put them on a cookie sheet and bake them for 20 minutes at 350 degrees (you may want to clear the house for this)
I boil the wings in the sauce because it allows the juices and the heat to get into the very flesh of the wing rather than just a coating on the outside.
Serve with Ranch or Blue Cheese, and Celery Stalks.
If you find the heat really hot be sure to drink milk not water.
Good luck….
This has turned non-BBQ sauce eaters into BBQ sauce eaters.
Most of this is done to taste, I like things spicy, like spicy, spicy. So the ingredients that have measurements next to it, use that. For ones that don’t, those are ingredients for you to play with.
1 c. ketchup
1 tbsp. molasses
1 tbsp. grated onion
1 tbsp. steak sauce (not a deal breaker if you don’t have any)
1 tsp. worcestershire sauce
1 tsp. vinegar
2-3 garlic cloves, minced
Spoonful of Spicy OR Honey Mustard (I started out using honey mustard but after I realize its cost in comparison I switched to spicy, equally as good.)
Tobasco sauce
Spoonful of honey
Salt & Pepper
Fresh peppers, diced – I use a mixture of habenaro, jalenpeno and whatever else I can find that’s hot!
Mix all ingredients and simmer on low. Stir occasionally.
