Mix one tbsp. Smoky Taco with sausage and cook until lightly browned. Drain fat and set sausage aside in a separate bowl. Cook onions and peppers until tender. In a large pot add sausage, onion mixture, tomatoes, tomato sauce, beans, corn, 2 tbsp. Smoky Taco seasoning and 2-3 cups water, depending on desired thickness. Cook on medium high until boiling. Turn heat down and simmer 30 minutes. Add cilantro to soup before serving.
Garnish bowls of soup with shredded cheese, crumbled tortilla chips and fresh cilantro.
Mix 1 tbsp. HHL® Smoky Taco with uncooked ground beef. Heat olive oil over medium heat and add ground beef, cooking until crumbled well and meat is cooked. Add onions, peppers and diced tomatoes to cooked ground beef. Cook over medium heat for 20 minutes. Mix 2 tbsp. HHL® Smoky Taco and 1 tbsp. flour together and sprinkle over meat mixture. Add 1 cup water and stir well. Let simmer for another 20 minutes.
Serve with flour tortillas or corn tortillas.
Taco Toppings: Shredded lettuce, diced tomatoes, shredded cheese, chopped green onions, fresh cilantro, sliced jalapenos, refried beans, sour cream, guacamole, taco sauce and Hot Hot Lover salsa.
Mix 1 tsp. HHL® Mamma Mia with ground sausage. Heat olive oil and butter in a small skillet and add onion, green pepper, celery, carrot, mushrooms and sausage. Mix well, making sure not to have big chunks of sausage. Cook over medium heat until sausage is slightly browned and vegetables are soft. Add tomatoes, tomato paste, 1/2 cup red wine and 1 tsp. of HHL® Mamma Mia. Cook over low heat for 30 minutes. Serve over pasta.
Melt butter in saucepan over medium heat. Add flour and stir constantly for one minute. Slowly add two cups milk and Mamma Mia seasoning. Stir constantly until mixture begins to boil. Reduce heat and let simmer a couple more minutes. Remove from heat. Let sit about five minutes ~ mixture will thicken as it sits. Serve over tortellini or your favorite pasta.
Dry bread in an oven on two racks at 200 degrees for 10 minutes, turning once. Let cool, cut into cubes and put in a large casserole dish. Set aside. (20 slices of bread makes about 10 cups of bread cubes.)
Dissolve 3 vegetable cubes in 6 cups water. Set aside.
In a large skillet cook celery and onion in olive oil and butter until tender but not brown. Add two cups vegetable broth to celery mixture. Simmer 10 minutes. While veggies simmer, warm 3 vegetarian breaded chicken patties in microwave for 30 seconds. Place on cutting board and chop fine. Add the chopped chicken, Curry Kick, sage, marjoram and soy sauce to celery mixture and simmer five minutes. Add remaining vegetable broth to veggie mixture. Heat to boiling and remove from stove. Pour celery mixture over bread crumbs in the casserole dish and stir gently to combine. Add beaten eggs and stir until well blended in bread mixture. Cover and bake at 325 for one hour. Remove lid and bake 15 more minutes until the top is nicely browned.
Cut eggs in half lengthwise. Remove yolks and mash until smooth. Mix in mayonnaise, mustard and ketchup. Divide mixture into thirds. Mix one of the thirds with Original Cayenne, one of the thirds with Curry Kick and one of the thirds with Jalapeño Dust. Refill the whites with yolk mixture and sprinkle with paprika.
Cook sweet potatoes until soft. Peel potatoes. Mash with 1/2 cup of water. Add eggs, 1½ cups sugar, the half and half and 1 tsp. Cinnamon Chipotle and blend well. Pour into a casserole dish and bake one hour at 350 degrees.
For the pecan topping: mix together ½ cup brown sugar, 1 tsp. Cinnamon Chipotle, ¼ cup melted margarine, ¼ cup chopped pecans and ¾ cup Rice Krispies cereal. Spread over top of baked casserole. Return to oven and broil until bubbly, watching carefully not to burn.
Line cake pan with foil. Add potatoes and onions and toss with Jalapeno Dust. Drizzle with melted butter and top with bacon pieces. Cover with foil and bake for one hour over medium coals or a 350 degree oven. Remove foil and add cheese. Cover with foil until cheese melts and serve.
- Can substitute the Jalapeno Dust with Curry Kick or Smoky Taco.
In a medium bowl mix together olive oil, lemon juice and Jalapeno Dust. Add tilapia fillets to mixture and coat well. Marinate for 1-2 hours.
Prepare four wood planks by soaking for one hour. Drizzle tops of planks with olive oil and place a piece of fish on each plank. Grill in a 250 degree grill or oven for 20 minutes. (Will flake with fork when done.)
Sauté onions and garlic in olive oil until onions are tender.
Arrange tilapia fillets on individual foil squares a few inches longer than the fillet. Drizzle lightly with olive oil. Sprinkle with Jalapeno Dust. Spread/smash onion mixture on top of fish.
Mix together orange juice and lemon and pour evenly over fish. Fold foil over fish and pinch ends together. Put foil packets on backing sheet and bake at 400 degrees for 15-20 min.
Remove fish from foil and arrange on plate. Sprinkle with chopped cilantro and paprika. Garnish with orange slices.
In a large pot on top of the stove, cook the tomato sauce, water, Original Cayenne, celery, and onion for about 1 hour. Cut steak in serving size pieces. Sprinkle with salt, pepper and meat tenderizer. Dip steak in flour. Add cooking oil to large skillet. Brown steak on both sides. Add more oil as needed to brown remaining steak. Add steak to the sauce and simmer for one hour.
Sprinkle meat with Curry Kick and put in bottom of 2 quart casserole. Layer rest of ingredients in order. Bake, covered at 300 degrees for 3 hours. DO NOT REMOVE LID AND PEEK!!
Cook steak strips and onion in skillet with olive oil and Jalapeno Dust or Smoky Taco (depending on your preference) until browned. Remove from heat. Warm tortillas in microwave or in a skillet with olive oil. Put steak strips in tortillas and garnish with chopped green onions and cilantro. Drizzle with fresh lime. Serve with HHL® Chunky Salsa and Holy Moly Guacamole.
- The Jalapeno Dust has a fresh jalapeno/cilantro/citrus flavor combination. The Smoky Taco is a traditional paprika-based taco seasoning highlighted by the smoky flavor of chipotle peppers, cilantro and citrus.
Toss chicken with Original Cayenne and cook in olive oil in a nonstick skillet over medium heat. Brown chicken and remove to plate. Add red and green peppers to skillet and cook for three minutes. Stir in pineapple chunks and juice, brown sugar, vinegar and chicken stock and bring to a boil. Reduce heat and add cornstarch mixture. Bring liquid to a simmer. Add chicken strips and simmer for 20 minutes. Serve over rice.
Place skinless, boneless chicken breasts in center of heavy foil. Sprinkle lightly with Mamma Mia. Put several tablespoons spaghetti sauce over chicken. Add a couple slices of zucchini on top. Sprinkle generously with Monterey Jack cheese. Seal foil and place on baking sheet. Bake at 400 degrees for 1 hour.
Put turkey roaster on stove over low heat. Melt butter in roaster. Open bottle of wine and pour a glass of wine for the cook to make sure wine is good. Pour 2 cups wine into roaster with butter. Add 3 tsp. virgin olive oil. Bring to boil. Add seasonings. Boil one minute. Set aside. Put turkey in roaster and baste with butter mixture. Put lid on roaster and bake at 325 degrees for 3 hours. Baste every half hour. After three hours remove lid and bake until thighs split.
Heat shaved ham in olive oil in a large skillet with Jalapeño Dust seasoning. Cook until edges start to brown. Sprinkle shredded Monterey jack cheese over ham and cover with lid until cheese melts.
Remove ham and cheese from skillet. Set aside. Add a couple more tablespoons of olive oil to pan and toast both sides of bread. Spread mayo on bread, add ham and cheese and top with fresh basil. This is our go-to ham sandwich!
Cut French bread roll and spread with HHL® Guacamole Dip (recipe in Hot Hot Lover® Appetizers.) Add cheese slices, cucumbers, tomato slice and alfalfa sprouts. Natalie says this sandwich is SO good, you will want to become a vegetarian!
Cook hash brown as directed. Fry egg and sprinkle with Curry Kick or Jalapeño Dust. Heat bagel in toaster. Add egg, cheese, bacon and hash brown on top. Serve warm. Can top with salsa, mayo, HHL® dips or ketchup.
Take each round biscuit and tear about four slits in it so that it resembles a baseball glove. Gently put each biscuit into the hot oil ~ about 1 inch deep in large skillet. Fry one or two minutes on each side until they are a golden brown color. Remove from oil and drain on small wire racks. Mix sugar with Cinnamon Chipotle seasoning and sprinkle on the hot bear claws.
Mix together ingredients. Use several slices of bread, and dunk in the mixture. Carefully take out of mixture and brown both sides in hot skillet. Serve with maple syrup or powdered sugar. Like it hot? Add some Cinnamon Chipotle to your syrup.
Preheat oven to 350*. Combine sugar and Cinnamon Chipotle. Toss biscuits in sugar mixture. Layer in a bundt pan. Pour any remaining sugar mixture into a 1 cup measuring cup. Add 1 tsp. cinnamon and enough sugar to fill the cup. Melt margarine and stir sugar mixture into it. Spoon over biscuits. Bake for 30 minutes.
Melt butter and then add brown sugar and Cinnamon Chipotle in a round baking dish. Stir until blended. Place biscuits on top of brown sugar/ butter mixture. Bake for 12 minutes at 400 degrees. Let sit a couple of minutes. Place plate over the top and carefully flip over.
Spread out bread pieces over bottom of 13” x 9” pan. Brown the sausage with onion and Curry Kick, then spread out over bread in pan. Add jalapenos and mushrooms, if preferred. Spread cheese evenly over the sausage. Beat the eggs with the salt, pepper, and dry mustard. Add milk to eggs and mix well. Pour egg mixture over other ingredients. Cover with saran wrap and refrigerate overnight.
Bake uncovered at 350 degrees for 45 minutes or until nicely browned on top and a knife inserted in center comes out clean.
Grease a 2 quart baking dish. Arrange potatoes in bottom of dish, sprinkle with cheese, bacon & sausage. In another bowl combine eggs, milk and Jalapeño Dust. Mix well. Pour egg mixture over potato mixture. Bake uncovered at 350 for 40-45 minute or until a knife inserted in the center comes out clean.
Mix together milk, flour, salt, Jalapeño Dust and eggs. Sauté mushrooms, onions, celery and butter until limp and add to milk mixture. Add bacon, cheeses and wine and mix together. Pour into 2 buttered 9” pie plates. Chill overnight. Bake at 350 degrees for 50-55 minutes or until center is firm.
Place meatballs in a single layer on a baking sheet and bake about 20 min. at 350 degrees. In a large cooking pot, mix together chili sauce, grape jelly and Original Cayenne and cook until well blended. Add meatballs and stir to thoroughly coat. Simmer 30 minutes stirring occasionally. Put in a crock-pot and keep warm.
(Can substitute Original Cayenne with Original Jalapeno or Original Chipotle seasoning.)
Mix together canola oil, apple cider vinegar and Original Chipotle until well-blended and pour over vegetable mix. Marinade at least 1 hour in refrigerator. Drain off marinade. Serve with tortilla chips.
Spray 9 inch baking dish. Press cream cheese evenly on bottom of dish. Brown the ground beef with onions and Jalapeño Dust. Remove from heat. Mix in peppers and salsa. Pour mix over cream cheese. Sprinkle Mexican cheese on top. Bake 350 for approx. 30 minutes (until cheese is melted). Serve with tortilla chips.
Blend together the cream cheese and Jalapeño Dust and spread over bottom of 8” x 12” baking dish. Spread refried beans over top of cream cheese. Pour Hormel chili over top of beans. Top with cheese. Microwave until cheese starts getting bubbly ~ about 4 or 5 minutes. Serve with tortilla chips.
Fry sausage and hamburger together (chopping both very finely) and drain. Add sour cream and Original Chipotle. Let mixture cool while you are cleaning and removing the stems from the mushrooms.
Add drops of butter to the bottom of a baking dish. Place mushrooms in dish and fill with hamburger/pork mixture. Add drops of butter on top of each mushroom that has been filled.
Bake at 350 for approximately 15 minutes or until tender.
Mix all ingredients. Put in baking dish. Bake at 350 for 30 minutes. Serve with tortilla chips.
WARNING: This dip is highly addicting.
Mash avocados until smooth. Add remaining ingredients and mix well. Refrigerate until ready for use. Serve with tortilla chips or use as garnish.
Mix all ingredients together. Refrigerate to cool. Serve with tortilla chips. Keeps well in fridge for about a week.
Blend ingredients together until smooth.
Add three tablespoons of any Hot Hot Lover® Seasoning depending on your preference. For a colorful, festive presentation make a batch each of Original Cayenne, Curry Kick and Jalapeño Dust. “We made all eight flavors at Christkindlmarkt, and they were a big hit!”
In large pot, place oil, chicken base, onion and Jalapeño Dust. Sauté until onions are soft and clear, about 5 minutes. In another container, combine masa with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Cook an additional 2-3 minutes, stirring constantly.
Add remaining water to pot. Rinse beans. Add enchilada sauce, corn, beans and tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it melts. Add chicken; simmer 30 minutes and serve.