Prepare Spicy Seasoning Mix. Store in airtight container. Shake
o broil.
Make the Spicy Seasoning Mix. Arrange the potatoes on
Mix together Spicy Seasoning Mix reserving 1 tablespoon for the Secret Barbecue Sauce.
For the sauce combine all sauce ingredients in a small bowl; set aside.
Wash and pat chicken pieces dry. Rub fryers with oil then sprinkle generously Spicy Seasoning Mix on all sides.
Grill chicken, skin side down, uncovered, over medium coals for 20 minutes. Turn and grill 20 to 30 minutes more or until chicken is tender and no longer pink.
During the last 10 minutes of grilling, brush chicken often with sauce.
Combine cheddar and cream cheese.
Add Victorian Epicure Louisiana Hot & Spicy Dip Mix and Worcestershire sauce.
Form into a ball or log and roll in walnut crumbs.
remove from grill.
Combine Spicy Aioli Mayonnaise ingredients and spread
o 425 Degrees F.
Spicy Sauce: Whisk together the first
Heat grill. In a small bowl, combine spicy seasoning mix, 1/2 tablespoon salt and 1/4 tablespoon ground black pepper. Sprinkle mixture evenly over steaks.
Grill steaks for 10 minutes or until thermometer inserted into meat, not touching bone, reads 145\u00b0F for medium rare.
Meanwhile, place large skillet over medium heat, cook bruschetta mix and barbecue sauce for 2 mins or until mixture is slightly thickened, stirring occasionally. Stir in scallions. Spoon bruschetta mix evenly over steaks. Sprinkle with remaining scallion.
To make the spicy mayo, mix the mayo, Sriracha sauce, lemon
ombine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt in
Beat together sugar, milk, melted butter and egg.
Stir into Mix just until moisted.
Fold in fruit and/or nuts.
Fill greased muffin cups and bake at 425 for 20 minutes.
Stir liquid into Mix just until moistened.
Knead a few times on floured board.
Roll or pat out to 1/2 inch thickness and cut into biscuits.
Bake at 450 for 7-10 min, until golden on bottom.
Preheat oven to 250\u00b0.
In a small bowl, blend oleo and seasoning mix.
In a large roasting pan, mix remaining ingredients.
Pour oleo mixture over snacks; stir until well coated.
Bake 1 hour, stirring every 15 minutes.
Cool completely. Store in an airtight container.
Yields about 15 cups snack mix.
Combine rice, bouillon and soup mix in bowl; mix well.
Store in airtight container.
Makes 6 cups.
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
In a large bowl, mix 6 teaspoons House of Blues seasoning with ground beef (1 teaspoon per 8 ounces of beef). Form ground beef into six 8-ounce patties. Grill burger to desired temperature. Toast roll. Top with lettuce, tomato, and onion and cheese.
Servings: 6.
Pour boiling water into a mug and steep tea bag, about 2 minutes. Remove tea bag; add milk, hot cocoa mix, and sugar. Stir until well-blended, about 20 seconds.
recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
abbage and mix with pumpkin seeds, spicy spot prawn mayo (recipe #387362 posted
easpoons seasoning mix with 3/4 cup flour.
SPICY CHICKEN STUFFING
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).