Welcome to the Recipes page!
Here you will find recipes using our products!
Fiesta Dip on a cone!
SALMON & CAPER CREAM CHEESE
Line the inside of the grill savory cone with a small piece of salmon. Pipe in a caper cream cheese. Garnish with finely chopped fresh dill.
BRUSHETTA IN A CONE
Chop tomatoes and fresh buffalo mozzarella into small pieces. Chop fresh basil very finely. Mix tomatoes and basil with a dash of salt and freshly ground pepper. Spoon filling into a tomato basil or garlic savory cone.
GARLIC & HERB CHEESE
Pipe Alouttee’s Garlic & Herb Cheese into a garlic savory cone. Swirl on top like an ice cream cone. Sprinkle finely chopped fresh basil or parsley on top.
STEAK TARTARE
Using a ½ oz scoop fill a grilled savory cone with fresh steak tartare. Garnish with some finely chopped green onions.
GRILLED CHICKEN SALAD WITH CASHEWS
Grill chicken breast. Marinade in Italian dressing or Teriyaki sauce for extra flavor. Chop fully cooked chicken into small pieces or shred the chicken. Finely chop celery and green onions. Cut red seedless grapes into small pieces. Mix everything together with mayonnaise then add chopped cashew pieces. Mix well. Tuck a small piece of fresh parsley into the cone. Using a ½ oz scoop fill a salt or grill savory cone. Top off with parsley flakes.
ROASTED TOMATOES WITH PROSCIUTTO
Cut Roma tomatoes in quarters, brush with olive oil. Roast Roma tomatoes until tender, cut quarters in half. Place prosciutto on top of tomato half. Loosely roll up with the prosciutto over lapping the edge of one side of the tomato. Tuck a small piece of parsley in the cone. Into a grilled savory cone place the tomato and prosciutto oll up, pulling the edges out a bit to give a flower like appearance.
PESTO CREAM CHEESE
Soften cream cheese 4 cups – fresh pesto about 1 cup (depending on the pesto – you may add or reduce to taste whip pesto into cream cheese until it is a bit fluffy. Put into pastry bag and pipe into savory cone. Top off with resh chopped basil or a grape tomato quarter. The Tomato Basil savory cone is excellent for this filling.
SALMON CREAM CHEESE
Pipe salmon cream cheese into a Grill Savory Cone. Top off with a small sprig of fresh dill.
SOFT CHEDDAR CHEESE FILLING
Whip into a soft cheddar cheese some finely chopped jalapenos and finely chopped red pepper. Pipe into savory ones or use a small scoop (1/2 or ¾ ounce) to add the cheese. Top with small piece of jalapeno.
PROSCIUTTO MOZZARELLA WRAP SAVORY CONE
Layer a piece of mozzarella with prosciutto and roll tightly jellyroll style. Chill overnight wrapped in plastic. Cut thin pieces of the roll and then cut in half. Stuff a half piece into the cone and add a small fresh piece of basil to inish off.
ITALIAN HARD SALAMI AND CHEESE HATS
Use hard Italian salami about 2-3 inches in diameter. Cut into thin pieces then cut the pieces in half. Wrap the ends of the salami together to form a funnel. Stuff the salami funnel into the cone leaving the edges above the cone. Take a small piece of fresh mozzarella and place into the salami. Add a quarter of a grape tomato to finish off.
SMOKED SALMON MOUSSE WITH CUCUMBERS
You will need:
14oz smoked salmon
1 small cucumber (approx. 7oz)
½ small onion
2 tbsp. Noilly Prat
2 tbsp. dry white wine
scant ¾cup fish fumet
½ cup whipping cream
½ sheet gelatin
10 sprigs dill
extra virgin olive oil
salt
freshly ground white pepper
Finely dice half of the salmon and cut the rest into small pieces. Peel and deseed the cucumber. Finely dice the fesh (approx. 4 1/3 ) and combine with half of the diced salmon. Season with a little pepper.
Chop the onion and sauté it in a little extra virgin olive oil. Add the salmon previously cut into pieces and sauté for just a few seconds. Add the Noilly Prat and white wine and bring to a boil. Remove and reserve the salmon, add the fish fumet and reduce the liquid to one third of its original volume. Add a scant ¼ cup of the whipping cream and reduce by half. Puree this mixture with the gelatin (previously softened in cold water, the excess squeezed out) and the reserved salmon pieces. Pass the puree through a dine-mesh sieve and combine with the remaining diced salmon and softly whipped cream. Salt to taste and refrigerate for a few hours or until just firm. Pipe into savory mini cone.
TARTARE OF SCAMPI
You will need:
10 large scampi
1 small piece peeled fresh ginger
1 lime
14 basil leaves
extra virgin olive oil
salt freshly ground pepper
Rinse, shell and devein the scampi. Finely dice the flesh and transfer to a chilled nonreactive bowl. Finely chop 4 basil leaves; mix with the scampi along with a pinch of grated lime zest and grated ginger. Season with a drizzle of extra virgin olive oil, salt and pepper. Fill the savory mini cones with the scampi mixture and garnish with remaining basil leaves, previously fried in extra virgin olive oil.
SAVORY MINI CONES WITH AVOCADO AND CRABMEAT
You will need:
3 large crabs (not less than 1lb each)
2 tomatoes
1carrot
1 celery rib
1 bay leaf
1 egg yolk
1 lemon
pinch of wasabi paste
1 avocado
1 ¾ oz marinated ginger
½ tsp. soy sauce
extra virgin olive oil (a lightly flavored variety is preferable)
salt
10 peppercorns
Bring 3 quarts of water to a boil in a stockpot along with the carrot, celery, tomatoes, bay leaf and peppercorns. Immerse the crabs, lower the heat so that the water does not return to boiling and cook for 6 minutes. Remove and refresh in an ice bath. Set the crabs on your work surface belly-side up and detach the claws and legs by twisting them. Split the legs with heavy-duty kitchen shears and extract as much meat as possible. Crack the claws and similarly extract the meat. Finally, open the carapace and remove as much meat as possible with aid of a small skewer. Eliminate any membranes covering the crabmeat; dice and reserve. Prepare a mayonnaise with the egg yolk and 2 ¾ oz of olive oil. Season with the wasabi paste, a few drops of soy sauce and salt. Peel, halve and deseed the avocado. Dice the flesh, place it in a nonreactive bowl and sprinkle with 2 tablespoons of lemon juice to prevent it from discoloring. Mix in the prepared mayonnaise, coating the avocado well. Fill savory mini cones with the prepared avocado, top with crabmeat and a slice of marinated ginger.
SAVORY MINI CONES WITH SALMON TARTARE AND ASPARAGUS
You will need:
10 ½oz fresh salmon
30 tiny green asparagus
8-10 stalks chives
1 lemon
extra virgin olive oil
salt
freshly ground pepper
Eliminate the tough ends of the asparagus spears, peel the stem ends and cook in abundant boiling salted water until crisp-tender. Cool in an ice bath and season with olive oil, salt and lemon juice. Finely dice the salmon, transfer to a nonreactive bowl and season with olive oil, salt and pepper. Mix well, add lemon juice to taste and the finely chopped chives. Mix again. Fill each savory mini cone with the salmon tartare and three asparagus spears, arranging them so that the tips extend beyond the borders of the cones.
SAVORY MINI CONES WITH ZUCCHINI PUREE
You will need:
3 ½oz salmon roe
10 quail egg yolks
2 zucchini
1oz onion
extra virgin olive oil
salt
freshly ground pepper
Remove the peel from the zucchini and reserve it. Halve the zucchini, eliminate any seeds, finely dice the pulp and transfer to a bowl. Salt lightly, mix well and allow to rest for 3 hours. Heat a little extra virgin olive oil in a sauté pan, add the chopped onion and cook until softened. Drain the zucchini, add to the onion and cook until any remaining liquid has evaporated. Puree in a food processor when tender. Cut the zucchini peel into thin strips and blanch in boiling salted water. Drain, refresh and dry on paper towels. Fill each savory mini cone with the zucchini puree. Garnish with strips of zucchini peel and complete with the salmon roe and a raw quail egg yolk.
McCoy's Thick Hot Irish Sauce also known as THIS Potato
THIS recipe was sent in by Katie in Oceanside, California. It's simple and we've tried it. It's fast, easy and Wonderful!! Great on its own or complements any meat and vegetable entree you may be making.
4 medium-sized potatoes (washed but not peeled)
1 garlic clove
Butter, Margarine or low-fat yogurt spread
Sour Cream
low-fat vegetable oil
4-8 teaspoons of THIS (to taste)
Salt/Pepper
Baking pan, mixing bowl
Cut all 4 potatoes in half to result in 8 halves.
After heating a large pan of water, boil potato halves for only about 5-8 minutes. Heat your oven's Broil setting in the last 2 minutes of boiling halves. Finely chop and smash garlic to produce pulp Drain potatoes, lightly coat with vegetable oil and place on a baking pan. Place pan under broiler for 15 minutes - turn potatoes every 5 minutes. Take potatoes out and, with a spoon, scoop potato out of the skins and place in mixing bowl.
Add small amount of butter or margarine, a teaspoon or so of sour cream, garlic and salt/pepper to taste. Add THIS and mix well.
Scoop mixed contents back into the potato skins and place under broiler again for another 5-8 minutes.
Serving size 2
INGREDIENTS 2 lbs cubed beef stew meat1/2 lb cubed lamb4 tablespoons cooking oil2 tablespoons flour1/8 tsp cayenne pepper2 large white onions - coarsely chopped 2 cloves crushed garlic2 tablespoons tomato paste4 tablespoons of THIS1 can of Guinness or other stout beer3 large carrots - chopped4 potatoes - cubed salt and pepper to taste DIRECTIONS1. Toss the beef and lamb cubes with 2 tablespoon of cooking oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper.Dredge the meat in this to coat.2. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the meat, and brown on all sides. Add the onions, and garlic. Stir the tomato paste and THIS into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium,cover, and cook for 5 minutes.3. Pour 1/2 cup of the beer into the pan, and as it begins to boil,scrape sides and the bottom of the pan with a wooden spoon making sure to get all the "nasty bits". Pour in the rest of the beer, and add the carrot sand potatoes. Cover, reduce heat to low, and simmer for 2 to 3 hours,stirring occasionally. Adjust seasonings to taste.Serve over mashed potatoes or with Irish Soda bread. Make sure there's an open bottle of THIS on the table.Hope you Enjoy.
Now, THIS, is a Reuben Roll Up
1 tube of pizza crust (refrigerated kind)
1 cup sauerkraut (leave this out if you don't like sauerkraut)
1 - 2 tablespoons of THIS or Ranch with THIS in it
4 slices of corned beef
4 slices of Swiss cheese
Roll dough into a rectangle. Cut eight 3x4.5 inch squares. Combine sauerkraut and THIS/Ranch w/THIS. Place a slice of beef on each square. Top with about 2 tablespoons of the sauerkraut mixture and a slice of Swiss. Roll it up. Put the seam side down on a greased backing sheet and bake at 425 degrees. for 10 - 15 minutes or until it's golden. Should produce about 8 roll ups.
Our most popular combination by far!!!
16 ounces(2 cups) of Ranch with 8ounces(1cup) of THIS
Can be used for Dressing and Dipping - anything you would normally use Ranch for but now with a KICK!!!
THIS is Ainge’s Buffalo Chicken Dip (a darn good recipe)!
½ Bottle of McCoy’s THIS Hot Sauce (3/4 bottle for spicier experience)
1 Large Package of Perdue Chicken Cuts (any flavor)
3 Cups of Cheddar Cheese
2 8oz Packages of Cream Cheese (softened)
½ Cup finely chopped Scallions
PREHEAT oven to 350 degrees
Put aside 1 cup of the cheddar cheese
Combine remaining ingredients together and mix well (using a mixer is best) Press mixed ingredients into baking pan Add the remaining 1 cup cheddar cheese over top of mixture Bake for approx 20-30 minutes (until cheese on top melts) Serve warm with corn chips! THIS is GUARANTEED to be the best dip at the party and the first thing to disappear…..other than the beer of course!
Chicken Paddy BLT (bacon,lettuce, and THIS)
1 Kaiser or hamburger roll1 Cooked breaded chicken patty3 slices of cooked bacon cut in halfLettuceMayo1/2 to 1 teaspoon of THIS. (To your taste)Cook your breaded chicken patty . Spread the mayo on the bottom roll. Add the breaded chicken patty, bacon and lettuce. Spread THIS sauce on top roll and ENJOY THIS!!!!!Serving Size 1Our first user submitted recipe, by Steve "Von Dog" Vonderlinden
Dipping sauce for onion blossoms, chicken fingers, fried mushrooms, french fries, wings etc... Also used as a Hamburger sauce or Salad Dressing.
Ingredients needed:
1 cup Mayo
1/2 cup Sour Cream
1/2 cup Reduced Fat Buttermilk
1 cup THIS hot sauce
Whip it all together, Whip it real good !!! You will love it, guaranteed!
THIS Spicy Irish Cornbread
Ingredients needed: 2 cups all-purpose flour, 1 cup yellow cornmeal, 1/3 cup white sugar, 4 1/2 teaspoons baking powder, 1 1/2 teaspoons salt, 1 1/2 teaspoons cayenne pepper, 1/2 cup shortening, 1 1/2 cups milk, 2 eggs - beaten, 4 1/2 teaspoons THIS sauce.
1. Preheat oven and skillet to 400 degrees F (200 degrees C).
2. In a large bowl, mix together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper.
Cut in shortening until the mixture resembles coarse bread crumbs. In a small bowl, beat together milk, eggs and THIS sauce. Stir milk mixture into the flour/cornmeal mixture until just blended. Remove hot skillet from oven, spray with non-stick cooking spray and pour batter into skillet.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.
MORE RECIPES COMING SOON! |
