1200 Zesty Recipes

Spice up every meal with our super huge assortment of recipes that range from mild to Chilehead approved!!!

Born to Hula Harvest Pumpkin Spice Hot Sauce Slow Cooker Beef Stew

Christina Toomey - Thursday, September 13, 2018


  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 bay leaf
  • 2 teaspoons of Born to Hula Harvest Pumpkin Spice Hot Sauce
  • 1 teaspoon Worcestershire sauce
  • 1 onion, chopped
  • 1 1/2 cups beef broth
  • 3 potatoes, diced
  • 4 carrots, sliced
  • 1 stalk celery, chopped


  1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, Born to Hula Harvest Pumpkin Spice Hot Sauce, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours

Ghost Scream Hot Slow Cooker Ham and Beans

Store Peppers - Wednesday, September 12, 2018

1 pound navy beans (or Great Northern beans)
1 large onion, diced (about 1 ¾ cup)
3 celery stalks, diced (about 1 cup)
1 medium carrot, diced (about ½ cup)
2 cloves garlic, minced
1 bay leaf
1 large smoked ham hock (or ham bone)
1 teaspoon Italian seasoning
1 cup chopped ham
Salt and pepper, to taste
Soak the beans in water (the water should rise a few inches above the beans) overnight. Drain beans before ready to cook. Add the beans, onions, celery, carrots, garlic, bay leaf and ham hock to the slow cooker. Fill the slow cooker with water until just barely covering the beans. Cover and slow cook for 5 ½ -6½ hours on high, or 7 ½ -8½ hours on low until beans have softened and begin to fall apart. Remove the ham hock or bone from the slow cooker and strip off any meat. Chop and add the meat to the slow cooker along with the Italian seasoning, remaining chopped ham, Ghost Scream Hot Sauce, salt and pepper. Cover and cook for another 30 minutes.
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SoCal Guac Sauce Hot Avocado Spaghetti Tacos

Store Peppers - Tuesday, September 11, 2018

5 oz uncooked spaghetti, broken in half
1 lb lean (at least 80%) ground beef
1 package taco seasoning mix
1/2 cup water
1 1/4 cups tomato pasta sauce
1 box (4.7 oz) taco shells (10 shells)
1 medium tomato, chopped (3/4 cup), if desired
2 tablespoons shredded Parmesan cheese
  • 1 Cook spaghetti as directed on package; drain.
  • 2 Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until thickened. Stir in pasta sauce; cook over medium heat until hot. Stir in cooked spaghetti.
  • 3 Meanwhile, heat taco shells as directed on box. Spoon about 1/2 cup spaghetti mixture into each taco shell; top with tomato , Parmesan cheese and SoCal Guac Sauce Hot Avocado Hot Sauce.
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Andy Roo’s Cajun Garlic Seafood Pasta

Christina Toomey - Monday, September 10, 2018


  • 2 cups heavy whipping cream
  • 1 tablespoon Andy Roo’s Cajun Garlic Seasoning
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon ground white pepper
  • 1 cup chopped green onions
  • 1 cup chopped parsley
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound scallops
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup grated Parmesan cheese
  • 1 pound dry fettuccine pasta


  1. Cook pasta in a large pot of boiling salted water until al dente.
  2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add Andy Roo’s Cajun Garlic Seasoning, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
  3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
  4. Drain pasta. Serve sauce over noodles.

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