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Recipe created by Dorothy DubuissonStudent of the Second Harvest Food Bank Culinary Training Program Ingredients: 1 tbsp olive oil 1 pack of smoked sausage or turkey sausauge, sliced 1 cup of yellow rice with seasoning, such as Vigo, Goya or similar 2 cups of water 1/4 tsp salt 2 cloves garlic, minced 1/4 tsp dried oregano 1 cup broccoli florets 1/2 cup carrots, sliced 1/4 cup onion, chopped 2 tbsp of Fat Cat Everyday Red Jalapeno Hot Sauce 1/4 cup red bell pepper, diced Instructions: Heat a pot pan over medium heat. When hot, add olive oil and sausage....
Recipe created by Dorothy DubuissonStudent of the Second Harvest Food Bank Culinary Training Program Ingredients: 2 tbsp of olive oil 2 tbsp of Fat Cat Everyday Red Jalapeno Hot Sauce 1/2 tsp of salt 1/2 tsp of pepper 1/2 lb boneless, skinless chicken, chunked 1 bunch romaine lettuce, chopped 1/2 bag of mixed spring greens lettuce 1/4 cup of red bell pepper, sliced 1/4 cup carrots, shredded 1/2 cup flour 1/2 cup Ranch dressing, on the side (optional) Instructions: Mix half the salt and pepper with the flour and coat the chicken chunks with the flour mixture. Heat...
Adding the rich, smoky tomato punch of Cat in Heat Chipotle-Ghost Pepper Blend creates a delicious, spicy twist to traditional Alfredo sauce. Ingredients:8 oz. long and flat pasta, like parpadelle or fetuccini2 tablespoons butter1 cup heavy cream1 cup frozen peas6 oz. asiago, romano or parmasan cheese, shredded1 teaspoon chopped parsley1 cup chopped cooked chicken breast (or you can use leftover rotisserie chicken)2-4 tablespoons Cat in Heat Chipotle-Ghost Pepper BlendInstructions:Cook up pasta according to package directions.As pasta cooks, place a large skillet over medium heat and melt butter. Once melted, add heavy cream and bring mixture to a simmer. Let mixture...
Spiced up comfort food with a spicy-sweet glaze that makes the most of Fat Cat "Cat in Heat" Chipotle-Ghost Pepper Blend. Goes great with some fluffy mashed potatoes Ingredients:For the meatloaf:2 lbs. lean ground beef (92% or leaner)1 egg, beaten1/4 cup plain breadcrumbs1 medium onion2 stalks celery2 carrots2 cloves garlic1/2 cup dried mushrooms, reconstituted with water reservedsalt and pepperFor the glaze:1/2 cup ketchup2 tablespoons Fat Cat "Cat in Heat" Chipotle-Ghost Pepper Blend1 tablespoon honeyInstructions:Set oven to 400F.Reconstitute the mushrooms in 1 cup of boiling water until soft, about 10 minutes.While the mushrooms plump, chop the onion, celery, garlic and carrots...
As with many dishes involving lean proteins, we’ve opted to brine the pork here (you can use turkey or chicken too) to ensure our pork remains moist after cooking and also to impart flavor into the meat -- specifically Fat Cat Mexican-Style Habanero Hot Sauce, which adds some pleasing habanero heat to the meat as well as an underlying flavor of its base chile. Ingredients:For the brine:1 quart of water1/4 cup salt1/4 cup sugar3 tablespoons Fat Cat Mexican-Style Habanero Hot SauceFor the sandwich:1/2 lb pork chop, preferably the loin cut2 eggs1 cup unseasoned bread crumbs4 potato rolls or hamburger rolls1...
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