1200 Zesty Recipes

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

Dave’s Gourmet Hurtin’ Habañero Mac and Cheese

Store Peppers - Wednesday, September 19, 2018

INGREDIENTS:
  • 1 1/2 cups rotelle pasta
  • 4 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon dry mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 3 teaspoons Dave's Gourmet Hurtin' Habañero Sauce
  • 1 cup shredded pepperjack cheese
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup dry bread crumbs
  • 2 teaspoons chili powder
DIRECTIONS:
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes drain.
  3. In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and Dave's Gourmet Hurtin' Habañero Sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
  4. Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
  5. Bake in preheated oven 30 minutes. Let stand 10 minutes before serving
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EB’S Zucchini Salsa Taco Salad

Christina Toomey - Tuesday, September 18, 2018

Ingredients

  • 1 pound lean ground beef
  • 1 (1 ounce) package taco seasoning mix
  • 1/2 (14.5 ounce) package nacho-flavor tortilla chips
  • 2 cups shredded Cheddar cheese
  • 1/2 (15 ounce) can kidney beans, drained
  • 1/2 cup ranch-style salad dressing
  • chopped tomato
  • chopped lettuce
  • chopped green onion
  • 2 tablespoons of EB’S Zucchini Salsa

Directions

  1. Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.
  2. Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat Top with EB’S Zucchini Salsa.

Andy Roo’s Cajun Garlic Seafood Pasta

Christina Toomey - Monday, September 10, 2018

Ingredients

  • 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

Directions

  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.

Cherchies Champagne Mustard Southern Potato Salad

Christina Toomey - Friday, August 31, 2018

Ingredients

  • 4 potatoes
  • 4 eggs
  • 1/2 stalk celery, chopped
  • 1/4 cup sweet relish
  • 1 clove garlic, minced
  • 4 tablespoons of Cherchies Champagne Brand Mustard
  • 1/2 cup mayonnaise
  • salt and pepper to taste

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
  3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, Cherchies Champagne mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.



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"Chip globe-trots in search of new hot sauces … thus giving him the largest collection in the world according to Chili Pepper Magazine."

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"Where you can buy any hot sauce made by man."

"Our guest Chip Hearn … publisher of Peppers Catalog and heating up with the hottest sauces."

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