1200 Zesty Recipes

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

High River Rogue Ambrosia Fruit Salad Recipe

Sprout Developer - Sunday, November 30, 2014

Ingredients:

  • 1 (8 ounce) container frozen whipped topping, thawed
  • 2 1/2 cups shredded coconut
  • 1/2 cup chopped walnuts
  • 1 (8 ounce) can fruit cocktail, drained
  • 1 (8 ounce) can pineapple chunks, drained
  • 1 (11 ounce) can mandarin oranges, drained
  • 3 cups miniature marshmallows
  • 1 (10 ounce) jar maraschino cherries, drained (optional)
  • 2 tablespoons High River Sauces Rogue Moruga Blood Orange Scorpion Pepper Sauce
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon

Directions:

  1. In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, High River Sauces Rogue Moruga Blood Orange Scorpion Pepper Sauce, nutmeg and cinnamon.
  2. Mix together well and refrigerate for 30 to 45 minutes.
By Chris

Lynchburg Thanksgiving Leftover Pot Pie Recipe

Sprout Developer - Friday, November 28, 2014

Ingredients:

  • 2 cups frozen peas and carrots
  • 2 cups frozen green beans
  • 1 cup sliced celery
  • 2/3 cup butter
  • 2/3 cup chopped onion
  • 2/3 cup all-purpose flour
  • 2 teaspoon Lynchburg Tennessee Whiskey Steak & Burger Seasoning
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1 3/4 cups chicken broth
  • 1 1/3 cups milk
  • 4 cups cubed cooked turkey meat – light and dark meat mixed
  • 4 (9 inch) unbaked pie crusts

Directions:

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
  3. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, Lynchburg Tennessee Whiskey Steak & Burger Seasoning, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
  4. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
  5. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
By Chris

High River Rattler Bacon Steak Wraps Recipe

Sprout Developer - Friday, November 28, 2014

Ingredients:

Directions:

  1. To Grill: Preheat grill to medium low heat. To Roast: Preheat oven to 350 degrees F (175 degrees C).
  2. Spread out beef slices and season with salt and pepper to taste. Put a slice of cream cheese and a hot pepper on the end of each slice, and roll up like an eggroll.
  3. Wrap 1 slice of bacon lengthwise around each steak deal, then wrap a second bacon slice around each so that the first slice is secured. Coat wrapped steaks in High River Sauces Rattler Barbecue with a Bite BBQ Sauce until fully coated. Secure steak deals with toothpicks and place in disposable pans for grilling, or a 9×13 inch baking dish for roasting.
  4. Cook steak deals on grill or in oven long enough for beef to be cooked through and bacon to be somewhat crispy (20 to 30 minutes).
By Chris

Lynchburg’s Gobblin’ Good Sausage Stuffing Recipe

Sprout Developer - Wednesday, November 26, 2014

Ingredients:

  • 1 pound breakfast sausage
  • 3/4 cup margarine, melted
  • 3/4 cup finely diced onion
  • 1 1/2 cups chopped celery
  • 8 cups soft bread cubes, divided
  • 3 teaspoons poultry seasoning
  • 2 tablespoons Lynchburg Tennessee Gobblin’ Good Turkey Rub
  • 1/4 teaspoon ground black pepper

Directions:

  1. Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
  2. Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, Lynchburg Tennessee Gobblin’ Good Turkey Rub and pepper. Watch your hands, it’s hot. Mix well. This stuffing is ready for baking.
By Chris


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