1200 Zesty Recipes

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

Terrapin Ridge Farms Sriracha Horseradish Holiday Prime Rib

Store Peppers - Thursday, December 14, 2017

Ingredients
  • 1 (6 pound) boneless prime rib roast
  • 2 tablespoons Terrapin Ridge Farms Sriracha Horseradish Squeeze Garnishing Sauce
  • 2 tablespoons Dijon mustard
  • 2 teaspoons kosher salt
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic powder
  • 2 stalks celery, cut into 2-inch pieces
  • 1 carrot, cut into 2-inch pieces
  • 1 small unpeeled onion, quartered and separated
  • 2 teaspoons concentrated beef base (paste)
  • 1 1/2 cups water
  • 1 teaspoon cornstarch
  • 1 teaspoon water
Directions
  1. The day before serving, remove the roast from the package, and dry thoroughly with paper towels. Set the roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature. Rub the roast all over with Terrapin Ridge Farms Sriracha Horseradish Squeeze Garnishing Sauce and Dijon mustard. In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder; sprinkle the spice mix over the roast.
  2. Preheat oven to 450 degrees F (230 degrees C). Place the celery, carrot, and onion pieces into the bottom of a roasting pan. Place the roast on top of the vegetables.
  3. Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. Temperature of the meat will rise about 10 degrees during resting time.
  4. To make au jus sauce, skim excess fat from the pan drippings in the roasting pan. Place the pan over a burner set to medium heat, and stir in the beef base and 1 1/2 cup of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard the vegetables. Combine the cornstarch and 1 teaspoon of water in a small bowl, and whisk the mixture into the sauce. Allow the sauce to thicken slightly (sauce will be thin), pour into a gravy boat, and serve with roast.

Pain Is Good Beef Burrito Skillet

Store Peppers - Tuesday, December 12, 2017

Ingredients
1 lb ground beef
1 (1 oz) package Old El Paso™ taco seasoning mix
1 cup water
1 (15 oz) can black beans, rinsed and drained
4 (6 inch) Old El Paso™ flour tortillas, sliced into 1-inch strips
1 cup shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup sliced green onions
Directions
1 In a large skillet, brown beef until no longer pink. Drain. Add taco seasoning, water, Pain Is Good Batch #218 (Bubba) Salsa and beans. Cook over medium heat for 3-5 minutes or until the sauce thickens. Reduce heat to low.
2 Stir in the tortilla strips and then top with cheese. Remove skillet from heat and let cheese melt.
3 Top with sour cream and sprinkle with green onions. Serve immediately.
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Melinda’s Jalapeño Sloppy Joes

Store Peppers - Monday, December 11, 2017

INGREDIENTS
  • 1 tbsp. extra-virgin olive oil
  • 1 Green Bell Pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. tomato paste
  • 1 lb. ground beef
  • 1 tbsp. Worcestershire sauce
  • 1 c. tomato sauce
  • 1/2 c. Melinda's Jalapeño Ketchup Tangy & Spicy
  • 1 tbsp. brown sugar
  • 1 tbsp. apple cider vinegar
  • kosher salt
  • Freshly ground black pepper
  • 6 Hamburger buns
  • 1 thinly sliced red onion (optional)
DIRECTIONS
  1. In a large skillet over medium heat, heat oil. Add bell pepper and onion and cook until tender, about 1 minute.
  2. Stir in garlic and tomato paste and cook until fragrant, about 1 minute more.
  3. Add ground beef and cook until no longer pink, about 6 minutes.
  4. Add Worcestershire sauce, tomato sauce, Melinda's Jalapeño Ketchup Tangy & Spicy , brown sugar and apple cider vinegar. Season with salt and pepper and simmer until the mixture has thickened, about 15 minutes.
  5. Serve on hamburger buns with onions.

Arrogant Bastard Jalapeno Ale Beef Stew Recipe

Christina Toomey - Saturday, December 09, 2017

Ingredients:

  • 1/4 cup margarine
  • 2 pounds cubed beef stew meat
  • 1/4 cup all-purpose flour
  • 1 (14 ounce) can beef broth
  • 1 cup of your favorite pale ale
  • 2 tablespoons Carlsbad Arrogant Bastard Ale Jalapeño Heat Hot Sauce
  • 3 large potatoes, diced
  • 2 large carrots, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
Directions:
  1. Preheat oven to 350 degrees (175 C).
  2. In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.
  3. Add broth, beer, Carlsbad Arrogant Bastard Ale Jalapeño Heat Hot Sauce, potatoes, carrots, garlic, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.
  4. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.


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