Store Peppers - Saturday, February 17, 2018
- 1 (8 ounce) bottle Hank Sauce Herb Infused Original Hot Sauce
- 1 teaspoon garlic powder
- 24 chicken drummettes
- 2 tablespoons butter or margarine
- 1 cup Original Bisquick™ mix
- 1/4 teaspoon Cayenne Pepper
- Ranch dressing
- Stir together Hank Sauce Herb Infused Original Hot Sauce and garlic powder until blended. Pour over drummettes; cover and refrigerate at least 4 hours but no longer than 24 hours.
- Heat oven to 450ºF. Melt butter in jelly roll pan, 15 1/2x10 1/2x1 inch, in oven. Stir together Bisquick mix & Cayenne Pepper. Remove chicken
from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.
- 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.
Store Peppers - Friday, February 16, 2018
What You'll Need:
- 1 (8-ounce) package wide egg noodles, cooked according to package directions
- 1 tablespoon vegetable oil
- 2 red bell peppers, seeded and cut into 1/4-inch slices
- 1 onion, cut in half and sliced thin
- 1 pound thin boneless beef sirloin steak, thinly sliced
- 2 teaspoons Sontava Habañero Hot Hot Sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) jar cheese sauce
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Place cooked noodles in baking dish; set aside.
- In a large skillet, heat oil over medium heat; cook red peppers and onion 4 to 5 minutes, or until fork-tender. Add beef, Sontava Habañero Hot Hot Sauce,
salt, and pepper to skillet and cook 3 to 4 minutes, or until beef is brown, stirring occasionally. Drain liquid.
- In a microwaveable bowl, melt cheese sauce in microwave 1 minute.
- Spoon half of cheese sauce over noodles. Top with beef mixture, then pour remaining cheese sauce over top; cover with aluminum foil.
- Bake 25 to 30 minutes, or until heated through
Store Peppers - Thursday, February 15, 2018
- 2-1/2 to 3 cups all-purpose flour
- 1 package (1/4 ounce) active dry yeast
- 1/2 teaspoon salt
- 1 cup warm water (120° to 130°)
- 2 tablespoons vegetable oil
- 1 can (15 ounces) pizza sauce
- 2 teaspoons America Sauce Let's Get Patriotic Hot Sauce
- 4 cups (16 ounces) shredded mozzarella cheese
- 1 package (3-1/2 ounces) sliced pepperoni
In a mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let rest for 10 minutes. Roll the dough into a 16-in. x
11-in. rectangle; transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Press dough 1/2 in. up the sides of pan. Spread with pizza sauce,
America Sauce Let's Get Patriotic Hot Sauce
and sprinkle with cheese. Arrange pepperoni on top in five interlocking circles. Bake at 400° for
20-25 minutes or until crust and cheese are lightly browned.Yield: 10-12 servings.
Store Peppers - Wednesday, February 14, 2018
- 4 Tbsp unsalted butter, softened
- ¼ cup chopped fresh flat-leaf parsley
- 2 Tbsp finely chopped fresh chives
- 2 Tbsp Texas Rib Rangers Rosemary and Herb Seasoning
- 1½ tsp finely chopped fresh oregano
- 1 Tbsp lemon juice
- ¾ tsp fine sea salt, divided
- 2 (4- to 6-oz) shell-on lobster tails, thawed and cut down the middle with kitchen shears
- 2 (12- to 14-oz) dry-aged rib-eye or New York strip steaks
- ½ tsp ground black pepper
- ½ Tbsp extra-virgin olive oil
- 1 lemon, cut into wedges for serving
- Preheat the oven to 450°F. In a bowl, mix together butter, parsley, chives, Texas Rib Rangers Rosemary and Herb Seasoning , oregano, lemon juice and ¼ tsp of the salt. Spread 1 tsp herb butter over the meat on each piece of lobster and arrange on a rimmed, foil-lined
baking sheet, cut-sides up. Roast until just cooked through and opaque in the center, 8 to 10 minutes.
- Meanwhile, season steaks all over with remaining salt and pepper. Heat oil and 1 Tbsp of the herb butter in a large cast-iron skillet over medium-high
heat and cook steaks, flipping once, until deeply browned and medium-rare (about 130°F) or desired doneness, 8 to 10 minutes total.
- Top each steak with 1 Tbsp of the remaining herb butter. (Save remaining butter for another use.) Let rest 5 minutes and then serve steaks alongside
lobster with wedges of lemon.