1200 Zesty Recipes

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

Hellfire First Blood Dead Man Meatloaf

Store Peppers - Tuesday, October 09, 2018

INGREDIENTS:
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 onion, chopped
  • 1 cup chopped celery
  • 2 eggs
  • 2 pounds lean ground beef
  • 1 tablespoon Cajun seasoning
  • 1 teaspoons Hellfire First Blood Hot Sauce
  • 1 cup seasoned bread crumbs
  • 1 pitted black olive, cut in half
  • 1 cup ketchup
DIRECTIONS:
  1. 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.
  2. 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.
  3. Crack the eggs into the mixing bowl with the vegetables, and mix until the egg is smooth. 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. Drizzle Hellfire First Blood Hot Sauce over the meatloaf.
  4. 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.
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Melinda’a Chipotle Ketchup Homemade Sloppy Joe’s

Christina Toomey - Thursday, September 27, 2018

Ingredients

  • 1 1/2 pounds extra lean ground beef
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 green pepper, diced
  • 1 cup water
  • 3/4 cup Melinda’s Chipotle Ketchup
  • 1 dash Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons salt, or to taste
  • 1/2 teaspoon ground black pepper
  • 1 cup water
  • cayenne pepper to taste (optional)

Directions

  1. Place ground beef and onion in a large skillet. Turn heat to medium and cook and stir the mixture constantly until the beef is browned and forms small crumbles, about 10 minutes.
  2. Stir in garlic and green bell pepper; cook and stir until softened, 2 to 3 minutes. Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.
  3. Mix in Melinda’s Chipotle Ketchup, Worcestershire sauce, brown sugar, Dijon mustard, salt, and black pepper. Add 1 more cup water and return mixture to a simmer. Reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 40 minutes.
  4. Season with salt , black pepper, and cayenne pepper to taste

Bone Suckin’ Sauce Avocado Bacon Burger

Store Peppers - Wednesday, September 05, 2018

Ingredients
Instructions
  1. Preheat grill to medium.
  2. In a medium bowl, mix ground beef and Bone Suckin’ Steak Seasoning.
  3. Form hamburger patties.
  4. Place burgers on hot grill and do not touch them for 5 minutes. Turn burgers over with tongs and cook for additional 3 to 5 minutes or until done. Serve on bun with toppings, Bone Suckin Sauce Hot Style , Avocado, Bacon. Sprinkle additional Bone Suckin’ Steak Seasoning on top of avocados. This is the perfect burger ! Recipe yields 6 burgers.
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Smokin Racha Tomato Taco’s

Christina Toomey - Tuesday, September 04, 2018

 

INGREDIENTS
1 tbsp.extra-virgin olive oil
3/4 lb.ground beef
1 medium onion, chopped
1 (1-oz.) packet taco seasoning
4 large, ripe beefsteak tomatoes
1/2 c.shredded Mexican cheese blend
1/2 c.shredded iceberg lettuce
1/4 c.sour cream
1 teaspoon of Smokin Racha Hot Sauce


DIRECTIONS
  1. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning and Smokin Racha Hot Sauce. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat.
  2. Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges.
  3. Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream top with Smokin Racha Hot Sauce if Desired before serving

 



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