Branford’s Originals Spicy Caesar Chicken Salad |
2 medium heads chilled
Romaine lettuce
Juice of 1 lemon
1 pound of boneless chicken breast fillet
½ cup of Branford’s Originals Hot sauce
½ teaspoons freshly ground black pepper
2 eggs coddled 1 minute
½ cup (120ml) garlic-flavored olive oil (see note)
6 drops Worcestershire sauce
¼ cup (30g) grated romano cheese
½ cup (30g) warm croutons |
Branford’s Originals
Smoke garlic Short Ribs
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4 pounds beef plate short ribs, cut into serving –size pieces
½ cup Branford’s Originals Roasted garlic hot sauce
1 10 ¾ ounce can condense tomato soup
¾ cup merlot wine
¼ cup finely chops onion
2 tablespoons cooking oil
1 tablespoon prepare mustard
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon celery seed
Hickory chips |
Branford’s Originals
Hot Wings
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4 pounds small chicken wings (about 20)
1 cup of Branford’s original hot sauce
3 tablespoon cornstarch
1 teaspoon salt
½ teaspoon of ground ginger
¼ teaspoon pepper
¾ cup water
1/3 cup lemon juice (fresh lemon)
¼ cup soy sauce <more info> |
Branford’s Originals
Stuffed fish
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3 pounds fish (red snapper)
2 lemons
2 tablespoons of white vinegar
3 medium onions
2 large green peppers
1 cup of fresh parsley
1cup of scallions
¼ teaspoon of curry powder
5 clove of garlic
5 cups of oil (peanut oil)
¼ cup of Branford’s Originals
roasted garlic hot sauce |
Branford’s Originals
Hot Seafood Gumbo
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Roux
¾ cup (175ml) vegetable oil
¾ cup (90g) all purpose (plain) flour, sifted
4 large onions diced
1 medium bunch of celery, cleaned and diced
4 green or red bell pepper (capsicums), diced
12 garlic cloves, minced
1 teaspoon of cayenne pepper or 5 fresh cayenne pepper, diced... read more
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Spicy Vegetarian Mulligatawny
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3 tablespoons light olive oil or vegetable oil
1 1/2-2 teaspoons gluten-free curry powder or paste
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper, or more, to taste
1 medium sweet or yellow onion, peeled, diced
4 cloves garlic, minced
2 carrots, peeled and diced
1 cup cauliflower florets, chopped...
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CEVICHE
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1/LB.Boneless FISH,WHITE SEA BASS OR TILLAPIA
11/2 CUP OF Finely Chopped onions
1/ CUP OF Finely Chopped CELERY
2/ CUPS OF FRESH SQUEEZE LIME JUICE
SALT TO TASTE
½ HOT PEPPER FINELY MINCED (OPTIONAL)
1 DASH OF BRANFORDS ORIGINALS (HOT) PER SERVING |
BRANFORDS ORIGINALS SPICY PASTA SALAD WITH BRANFORD ORIGINAL SPICY SALAD
DRESSING
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1 cup packaged dried corkscrew macaroni or cavatelli
Yellow bell pepper chopped (1/2 cup)
Red bell pepper chopped (1/2 cup)
1 Green bell pepper chopped (1/2 cup)
10 Ounces of cooked beef cut in strips (thickness of cut your choice) 11/2cups.
1 Medium red onion chopped (1/2 cup)
1 Celery stalk chopped (1/2 cup)
1 Carrot sliced (1/2 cup)
Cook pasta according to directions on package drain pasta. Rinse with cold water; drain again.
In a large mixing bowl combine pasta, green peppers, beef, onions, celery then pour Branford’s Spicy Salad dressing over pasta mixture.
Toss to coat. Cover and chill for 4 to 24 hours.
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BRANFORD’S ORIGINALS SPICY CHILIE!
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Ingredients
1/lb lean ground turkey or beef. 4 garlic cloves (minced) 1 large onion (chopped) 3 roma tomatoes (chopped)= 1 cup
1 /12oz can chili beans vegetarian style
1 cup of Branford’s originals marinade
1/tsp of sea salt
½ sugar
½ tsp ground pepper
1 tbs of Branford’s originals roasted garlic hot sauce 2 tbs of virgin olive oil
1/tsp of chili powder
1 pack of shredded cheddar cheese
Preparation: In a mixing bowl place ground turkey, garlic, onion, salt, chili powder, sugar, pepper, marinade, roasted garlic hot sauce. Hand mix all ingredients together let mixture sit for about 30 minutes. In large sauce pan heat olive oil add mixture and cook at low heat till meat is fully cook then add can of chili vegetarian beans.
Garnish with roma tomatoes and cheese; Serves six |
