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Here are some spicy recipes to try your RedCat Hot Sauce in!

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Red Hot Barbeque Sauce

1 1/2 cups bottled chili sauce
1/3 cup apple jelly
2 tablespoons cider vinegar
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Hardy's RedCat Hot Sauce    
1/2 teaspoon cayenne pepper

Put all ingredients in large jar and shake vigorously. This sauce is great over ribs or chicken!

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Chili Beans

1 tablespoon oil
1 pound ground beef  
1 large onion, chopped
2 cloves fresh (or bottled) garlic, minced
1 tablespoon ground cumin
2 16 ounce cans pinto beans  
1 can diced tomatoes
1 can of beer
1 can (4 ounces) chopped green chilies
1 tablespoon Hardy's RedCat Hot Sauce
1 tsp salt
** Optional, Shredded cheddar or Monterey Jack cheese

Heat oil in 5-quart Dutch oven or heavy saucepot over medium heat. Add beef and cook until well browned. Remove to bowl, using a slotted spoon. Add onion and garlic to drippings in skillet; cook until tender, about 5 minutes. Return meat to Dutch oven. Stir in cumin, cooking 1 minute. Stir in pinto beans, diced tomatoes, beer, green chilies,Hardy's RedCat Hot Sauce, and salt. Bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes to blend flavors, stirring occasionally. **Serve topped with shredded cheese, if desired.
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Fresh Salsa  

3 1/2 cups fresh diced tomatoes
1  4oz can diced green chilies
1 bunch green onions (chopped)
1/2 cup fresh cilantro (remove stems, chop)
1/4 cup fresh lemon or lime juice (squeezed)
2 cloves fresh or bottled  garlic (crushed)
1 tsp salt
1/2 tsp chili powder
Hardy's RedCat Hot Sauce to taste

Mix together in a large bowl. Refrigerate for 1/2 an hour.  Serve with tortilla chips.

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Jambalaya


1/3 cup of celery, chopped
1/4 cup onion, chopped
1/4 cup bell pepper, chopped
2 Tbs butter (it's best if it's the real thing!)
1  14.5oz can (approx.) tomatoes, cut up
1 1/2 cups of chicken broth
2/3 cup raw rice
1 tsp. basil
1/2 tsp. garlic salt
Hardy's RedCat Hot Sauce to taste
1 bay leaf
2 cups cooked sausage.

In a large skillet cook celery, onion and green pepper in butter till tender. Stir in can of undrained tomatoes, chicken broth, rice, basil, garlic salt and bay leaf. Bring to a boil. Reduce heat, cover and simmer about 20 minutes till rice is tender. Add sausage and Hardy's RedCat Hot Sauce to taste and cook till heated thoroughly. Discard bay leaf.

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Spicy Guacamole Dip

several avacados peeled and mashed
1/4 tsp crushed garlic
1 tsp minced onion
1 tsp crushed tomato
squeeze of lemon juice
Hardy's RedCat Hot Sauce to taste

Mix well and enjoy!  Great with tortillas!

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Bloody Marys

2 or 3 fingers of Vodka
Tomato juice
Lemon juice
Worchestershire sauce
salt and pepper
Hardy's RedCat Hot Sauce

Pour Vodka into empty glass, you know how strong you like it.  Next add about 1/2-1 tsp  Worchestershire, dash of salt n pepper, a few drops of lemon juice and a few drops of RedCat.  Stir well..THEN add the ice and fill up with tomato juice. Stir again.  Garnish with celery stalk and ENJOY :)

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Fire & Ice Tomatoes

6 large tomatoes
1 large green bell pepper, cut in strips
1 red onion, sliced in rings
3/4 cup vinegar
1 1/2 teaspoons celery salt
1/2 teaspoon black pepper
1 tablespoon plus 1 tsp sugar
1 1/2 teaspoons mustard seed
1/2 teaspoon Hardy's RedCat Hot Sauce
1/4 cup cold water

Skin and quarter tomatoes. Place with green pepper and onion in a large bowl with tight-fitting lid. Place remaining ingredients in a saucepan and bring to boil. Immediately pour over vegetables. Chill, turning occasionally. Serve cold.
Makes 2 quarts.

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Goulash, Basic Recipe


1 large cooking onion, minced
1-2 diced green or sweet yellow peppers (optional)
2 tbsp. cooking fat
1 lb. boneless meat*** (or 2 lbs. with bones)
2 tsp. paprika
1 tsp. Hardy's RedCat Hot Sauce
1/2 tsp. salt

Cube boneless meat*** into small pieces. Meat with bones should be cut as small as possible. Melt fat, add onions and sauté on low heat until onion becomes transparent. Remove from heat, add paprika, mix well,  add meat, Hardy's RedCat Hot Sauce and salt. Coat the meat thoroughly with the onion and paprika mixture and simmer, covered until meat is tender. The meat juices should be enough but, if necessary, add a little water or stock to keep it from burning. The slower you cook it the better the flavor....Great for the crock pot!
Freezes well!

Cheaper, less tender cuts of meat are best for this dish because they are more flavorful.

***Meat Variations:

     Pork - Lean stewing pork, shoulder cuts or pork steaks.

     Beef - Chuck, round or stewing beef.

     Veal - Stewing veal, ribs, or shank.

     Chicken - Young fryer, cut up or parts. Prepare as above, adding           
                        1/2 cup of fresh sour cream before serving

     Lamb - Lean stewing lamb, shoulder or ribs.

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More recipes coming soon!

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