A SPICE ABOVE RECIPIES
Ranch Meatballs
Ingredients:
Directions:
-
In a large bowl, combine ground beef and Western Ranch mix. Shape mixture into 24 meatballs.
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Melt butter in a large skillet over medium-high heat; brown meatballs on all sides. Add broth, then reduce heat to medium, cover, and simmer 15 minutes or until cooked through.
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Serve warm with toothpicks.
Ranch Burgers
Ingredients:
2 lbs lean ground beef
2 teaspoons black pepper
2 tablespoons A Spice Above Western Ranch mix
¼ cup chopped red onio
Directions:
-
Preheat the grill or broiler
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In a large bowl, combine ground beef, pepper, onion and Western Ranch mix.
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With wet hands shape the meat mixture into 6 patties, each about 1-inch thick. Grill the burgers for 5 to 7 minutes per side or until an internal temperature of 165°F is reached and juices run clear.
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Serve the burgers topped with lettuce and tomato.
Oven Roasted Ranch Corn
on the Cob
Ingredients:
½ cup (1 stick) of butter melted
1 packet A Spice Above Western Ranch mix
6 ears of fresh corn on the cob in husk
Directions:
-
Preheat oven to 425ºF.
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Place corn directly on the oven rack and
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roast for 20 minutes or until corn is soft.
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Peel down husks and use as a handle. Remove corn silks.
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In a small bowl, combine melted butter and
-
a package of A Spice Above Western
-
Ranch mix.
-
Generously brush over corn.
Ranch Roasted Potatoes
Ingredients:
2 lbs small red potatoes, quartered
1/2 packet A Spice Above Western
Ranch mix
¼ cup olive oi
Directions:
-
Preheat oven to 450ºF.
-
Place potatoes in a ziplock bag. Add oil
and Western Ranch mix; seal bag. Toss
to coat. Bake in ungreased baking pan at
450°F for 30 to 35 minutes or until
potatoes are brown and crisp.
JUMPIN' JALAPENO RECIPIES
Jumpin' Jalapeno Stuffers
Ingredients:
Directions:
-
Cut jalapenos in half and gut the seeds and veins.
-
Mix a package of A Spice Above Jumpin Hot Jalapeno with a ½ cup of cream cheese and ½ cup of mayonnaise.
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Fill the hollow peppers with the mixture.
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Wrap the stuffed peppers in bacon and use toothpicks to hold them in place.
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Please each wrapped pepper on a baking tray.
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Bake at 425 degrees until the bacon looks juicy and crisp (10-20 minutes).
JALAPEÑO BACON BURGERS
Ingredients:
1 pound lean ground beef
4 slices bacon, crisply cooked and crumbled
1 egg, lightly beaten
4 teaspoons A Spice Above, Jumpin Jalapeno
1/2 teaspoon sea salt
Directions:
-
Add some heat to your next cookout with these spicy, flavor-loaded burgers.
-
Mix beef patties with Jumpin Jalapeno and bacon crumbles before grilling
SPICY SHRIMP AND PINEAPPLE SKEWERS
Ingredients:
1/3 cup lime juice
1/4 cup olive oil
2 tablespoons packed brown sugar
1 tablespoon A Spice Above Jumpin Hot Jalapeno
1 pound large shrimp, peeled and deveined
1/2 pineapple, peeled, cored and cut into chunks
Directions:
-
Mix lime juice, oil, brown sugar and Seasoning in small bowl. Reserve
-
tablespoons of the marinade for basting shrimp. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; toss to coat well.
-
Refrigerate for 15 minutes. Remove shrimp from marinade. Discard any remaining marinade. Alternately thread shrimp and pineapple onto skewers.
-
Grill over medium heat 5 minutes or just until shrimp turns pink, turning occasionally and brushing with reserved marinade.
KING CRAB RECIPIES
Cheesy King Crab Rangoon Dip
Ingredients:
Directions:
-
Prepare the crab meat, cut into small pieces.
-
Preheat the oven to 350 degrees.
-
Mix the mayonnaise, sour cream, cream cheese, Worcestershire sauce and lemon juice in a bowl until it reaches a smooth consistency.
-
Add the Parmesan cheese, black pepper, cut up crab meat, and the King Crab Mix.
-
Mix until everything looks evenly distributed and topo it off with some Mozzarella cheese.
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Bake for 25 minutes or until it is hot and bubbling.
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Garnish the dip with crushed wonton strips and enjoy!