Melt the butter in a large heavy skillet over low heat. Add the worcestershire sauce, paprika, hot pepper sauce, salt, garlic powder, onion powder, black pepper and cayenne. Mix well.
Add the nuts and toss well to coat. Cook for 20-25 minutes on low heat, stirring frequently, until the nuts are lightly toasted. Drain on paper towels and serve hot, or store in an airtight container at room temperature until ready to serve.
Preheat the oven to 350\u00b0.
Spread out the nuts on a baking sheet and toast until golden brown, about 10 minutes.
In a large bowl, combine the remaining ingredients.
With a big wooden spoon, stir the nuts in the herb mixture, making sure the butter melts and moving the nuts around so they are evenly coated.
Transfer to a pretty bowl and let sit for 5 minutes to crisp the nuts before serving.
Preheat oven to 250\u00b0.
Butter a 15 x 10 x 1-inch jelly roll pan; set aside.
In a medium bowl, lightly beat egg white with water.
Add nuts; stir until coated.
In another bowl, combine sugar, chili powder and red pepper; mix well.
Add nuts to sugar and spice mix.
Stir with a slotted spoon until well coated. Place in a single layer in prepared pan.
Bake until dry, 25 to 30 minutes, stirring occasionally.
Cool in pan.
Store in a tightly covered container.
Yield: 4 cups.
Spread refried bean mixture over large plate.
Using approximately 1/3 jar picante sauce mixed in with beans, taste until you get the hot and spicy flavor desired.
Spread over top jalapenos, tomatoes, onions and cheese.
Decorate with spoonfuls of sour cream and enjoy with choice of tortilla chips.
combine buttermilk, cayenne, black pepper and Kosher salt.
Place a
Combine all ingredients in a saucepan over medium heat.
Cook until heated through.
Baste your meat with the sauce and enjoy!
Wash and cut shark in thumb size pieces.
Shrimp are left whole and fish to your size.
Soak in beer mixture.
Mix together cornmeal and flour.
Add Konriko Hot and Spicy Creole Seasoning to your taste (about 4 tablespoons should do it).
No extra salt is needed.
Roll fish in dry mixture and deep fry.
Don't overfry for this will make them dry.
Dice the onions and bell peppers.
Get the hash browns into a pan with 3 tablespoons olive oil or canola oil to start browning. Make sure to mix occasionally so they don't burn.
Cube the spicy spam into small pieces and put in a smaller separate pan to start cooking.
After 5 minutes add the onions and bell peppers.
Let that cook for 2-4 minutes.
Add the spam and vegetables to the hash browns. Let cook together for 2 minutes, add the cheese, salt and pepper to taste, and you're done!
Combine sugar, soy sauce and water.
Mix.
Heat oil.
Stir-fry meat in skillet.
Stir-fry with meat all vegetables except bamboo shoots and mushrooms.
Stir-fry remaining vegetables.
Add seasoning mixture. Stir-fry for 1 minute.
In skillet, put oil. Stir-fry the onions and red bell pepper. Add the rice. Stir-fry. Add the
egg.
Add the chicken. Add seasoning mixture, sugar, soy sauce and water, then mix all this together.
Pour over the rice and let cook for 1 minute.
Mix ground beef with all ingredients except for half of the barbeque sauce.
Bake in oven at 400 degrees for 25-30 minutes.
Put remainder of barbeque sauce on top of meatloaf.
Put back into oven and cook additional 10 minutes.
Preheat oven to 325\u00b0.
Spray cookwell with cooking oil.
Add peanut oil and heat for 5 minutes.
In a large mixing bowl, combine nuts. Set aside.
Stir light corn syrup, sugar, teriyaki sauce, Worcestershire sauce and mustard until smooth. Add hot pepper sauce, if desired.
Pour mixture over nuts. Coat well. Spoon into hot oil.
Cook 15 minutes, stirring every 5 minutes. Spoon nuts onto cookie sheet to cool, stirring occasionally to keep from sticking.
Store in airtight container.
Makes 4 quarts.
ell.
Pour cereal, nuts, pretzels and cheese crackers into large zipper
In large skillet, melt butter; add nuts and Worcestershire sauce; cook and stir over low heat for 5 to 7 minutes.
Drain on paper towels.
Place nuts in large bowl.
Combine seasonings; sprinkle over nuts and toss to coat.
Cool; store in airtight container at room temperature.
Yields 3 cups.
Put everything but the tomatoes in a food processor. Chop until diced.
Add the tomatoes.
Serve with chips.
Cook's Note: This recipe can be very hot and can be made without the jalapeno seeds and veins to make it less hot.
House Seasoning:
1 cup salt, 1/4 cup black pepper,1/4 cup garlic powder.Mix ingredients together and store in an airtight container for up to 6 months.
Combine sugar, cinnamon, milk and water in a 2-quart heavy saucepan.
Place over medium or medium-low heat and cook to the soft ball stage (236\u00b0 to 238\u00b0), stirring constantly to prevent curdling.
Remove from heat; mix in nuts and vanilla.
Let stand 15 minutes, then stir with a wooden spoon until mixture thickens. Pour at once onto wax paper-lined baking sheet, spreading as thinly as possible.
When cool, break in bite-size pieces.
Store in covered container, in refrigerator or freezer.
Makes one pound.
n worcestershire sauce, seasoned salt, and pepper sauce.
Gradually stir
Follow directions on Shake 'n Bake box.
Double chicken pieces for wings.
Bake in oven until done.
Cut deer meat in small chunks or pieces.
Cook in pressure cooker for approximately 30 minutes or in regular pot 1 1/2 hours until very tender.
Pour most of broth off.
Take a fork and pull apart meat until stringy.
Mix in barbecue sauce, one part regular to two parts hot and spicy.
Cook for approximately 30 minutes with lid on.
Add chopped onion, pepper and salt; cook on low heat, stirring often.
ngredients for marinade and add to chicken;