Sprout Developer - Monday, November 03, 2014
- 1 cup frozen or fresh cranberries
- 3/4 cup sugar
- 1 teaspoon orange zest
- 1/2 cup freshly squeezed orange juice
- pinch of salt
- 1 – 2 tablespoons of Fat Cat Mexican Style Habañero Hot Sauce
- 1 ounce orange-flavored liqueur, such as Grand Marnier, Cointreau or Triple Sec (optional)
- Put all ingredients, except theFat Cat Mexican Style Habañero Hot Sauce in a pot and bring to a boil.
- Let the mixture boil for 10-15 minutes, or until the cranberries have popped open and softened to a jelly-like consistency and all the liquid has
- At that point, take the pot off the heat and stir in 1 tablespoon of Fat Cat Mexican Style Habañero Hot Sauce.
Test for desired heat level and adjust accordingly.
- Sauce will form a jelly-like consistency as it cools.
- Can be made 1-2 days in advance and kept in the refrigerator if need be.
Sprout Developer - Sunday, November 02, 2014
- 2 pounds ground beef
- 1 (10 fluid ounce) bottle steak sauce, (e.g. A-1), divided
- 2 tablespoons Caribbean Sensation Fajita Grill Seasoning
- 2 tablespoons dried minced onion
- 8 slices American cheese, divided
- 2 (4 ounce) cans chopped green chiles, drained
- 1 (4 ounce) can sliced mushrooms, drained
- In a medium bowl, mix together the ground beef, 1/4 cup of the steak sauce, Caribbean Sensation Fajita Grill Seasoning,
and dried onion until well blended. Form the mixture into 8 patties. Set aside 4 of the patties. On the other 4 patties, place one slice of cheese,
some of the green chilies, and some mushrooms. Place the other 4 patties over the top, press down, and seal the edges so the goodies do not escape.
- Preheat an outdoor grill for low heat. Lightly oil grate.
- Place patties on the grill, and let them brown on both sides. Once they begin to brown, brush the tops with remaining steak sauce. Continue to grill
for about 30 minutes, basting frequently with steak sauce, until meat is no longer pink, and the juices run clear. When the meat is ready to come
off the grill, place the remaining 4 slices of cheese over the tops of the patties. Serve on buns, or just by themselves.
Sprout Developer - Saturday, November 01, 2014
- Preheat oven to 350 degrees F (175 degrees C).
- To the stiff egg whites add John Henry Sugar Maple Rub,
butter and walnuts. Mix until nuts are well coated. Spread out on a cookie sheet.
- Bake in preheated oven for 20 to 30 minutes, stirring a couple of times, until browned.
Sprout Developer - Friday, October 31, 2014
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 onion, chopped
- 1 cup chopped celery
- 2 eggs
- 2 tablespoons Scary Hot Ghost Pepper Sauce
- 2 pounds lean ground beef
- 1 tablespoon Cajun seasoning
- 1 cup seasoned bread crumbs
- 1 pitted black olive, cut in half
- 1 cup ketchup
- Melt the butter in a skillet over medium heat. Cook and stir the garlic, onion, and celery in the hot butter until the onion has softened and turned
translucent, about 10 minutes. Transfer the vegetables to a mixing bowl, and allow to cool to just warm.
- Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and spray with nonstick cooking spray.
- Crack the eggs into the mixing bowl with the vegetables, and mix until the egg is smooth. Mix in the Scary Hot Ghost Pepper Sauce.
Add the ground beef, Cajun seasoning, and bread crumbs. Mix with your hands until the mixture is evenly blended. Form the meat mixture into the
shape of a stick man.
- Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at
least 160 degrees F (70 degrees C). Once done, place the olive halves onto the head for eyes, and pour the ketchup onto the abdomen. Return to
oven, and bake 10 more minutes. Serve with a plastic knife impaled in the abdomen for effect.