Chorizo Beans & Rice

1 14.5oz. black beans  1.5 lbs. ground pork  5 T. Satan’s Breath® Chorizo Seasoning   2 T. minced garlic  1 baseball size onion, chopped  1 tsp. salt (optional)   1 T. Lea & Perrins Worcestershire Sauce  1 T. soy sauce  1 T. Satan’s Breath® Jalapeño Garlic   1 T. Satan’s Breath® Southwest Blend   2  cups Riviana® Brown 10 minute rice  

Mix chorizo-sausage spice in ground pork and make mix into quarter size meatballs.  Put them in a wok and brown all sides. Now put them in the crock-pot with the black beans.  Add the onions, garlic, Worcestershire sauce, soy, Jalapeno Garlic and the Southwest Blend.  Cook for 2hrs on high heat, then turn down to low and simmer for 2 hours.  Add the instant rice cover and cook the last 10 minutes.  Now turn off heat and let stand for 15 minutes.  Then serve.                                                         Serves 4 to 6

Fancy Cream Potatoes

 2 cups boiling water
2 cups instant potato flakes
½ tsp salt
¼ tsp black pepper
¾ cup extra sharp cheddar cheese
2 T. Satan's Breath® Elmo's Fabulous Finish
2 T. Parmesan Cheese
2 T. mayonnaise
1 T. Louisiana Gold
1 pack Original Ranch Dressing
1 T. olive oil

Put 2 cups water in sauce pan and bring to a boil.  When water comes to a boil, remove from heat and mix all above in water and stir to an even blend.  Cover and let sit for 5 minutes.  It is delicious and fast.  Can fill in, and stretch a meal in a tight budget.  Serves 4.

Green Bean Magic

 2-can Del Monte French Style Green Beans
2-can stewed tomatoes
1-tennis ball size chopped onion
1-T. Minced Garlic
1-tsp Satan's Breath® Chinese 5 Spice
1-tsp Satan's Breath® Vegetable Stir-Fry Seasoning

Mix all above in a sauce pan and simmer until almost all the water is gone.  Serve hot.

Ten Hour Mushrooms

 4 lbs. mushrooms
1 lb. butter
1 qt burgundy wine
1½ tsp Worcestershire sauce
1 tsp dill seeds
1 tsp Satan's Breath® Cajun Blend
1 tsp Accent
1 tsp garlic powder
2 cups water
4 beef bouillon cubes
salt to taste

Clean mushrooms and leave the stems.  Combine everything in a large pan.  Use high heat and boil 3 to 4 hours.  Remove lid and continue to simmer another 4 to 5 hours.  (Use a crock pot, easier and you do not have to worry about stirring all the time.)

Thanks to Bobbi & Ken in Charlotte, NC

Eggplant Casserole

 4 slices bacon
2 medium size eggplants
2 golf ball size onions
¼ cup minced garlic
3 4oz. cans mushrooms
2 14.5oz. cans sliced stewed tomatoes
1 cup Parmesan cheese
1 tsp. salt or to taste
2 tsp. Satan's Breath® Fire & Brimstone

In a wok or frying pan, fry the bacon until it is golden brown and crisp.
Set bacon aside to cool and reserve the drippings.  Slice the eggplant into ¼” slices, and fry in the wok with the bacon grease.  Just flash fry them and brown the edges.  As they brown lay them in a greased 10” X 15” x 2” Pyrex pan.  When the layer is complete, sprinkle with the mushrooms, slice the onions thin and put on a layer of rings.  Sprinkle a quarter of the garlic on this layer.  Take the tomatoes and put in a mixing bowl, add the salt, and Fire & Brimstone to the tomatoes.  Mix it well.  Now dab part of the tomatoes over the top in a thin layer, similar to a pizza.  Top that with ¼ cup of Parmesan cheese.  Now start all over again and repeat, again and again until all is gone.  
When you finished put the casserole in a 375ºF. preheated oven.  Bake for 45-50 minutes until it bubbles.  Remove and serve.  Serves 8-10

Stewed Tomatoes With Okra


 2 T. olive oil
1 baseball size onion, chopped
2 cups okra
2 T. minced garlic
1/4 cup water
1 T. vinegar
1 tsp salt
1/2 tsp Satan's Breath® Cajun Blend
1-14.5oz can tomatoes

Put 2 cups okra in a Pyrex dish with 1/4 cup of water. Microwave 6 min, but stir at 3 minutes. Put olive oil in a hot pan or wok. Add 2 T. minced garlic and reduce heat, sweat the garlic then add onions. Cook onions until clear. Add the okra, tomatoes, vinegar, salt and Cajun Blend. Simmer 15 minutes and serve.
Serves 4

Stir-Fry Vegetables


 2 T. olive oil
1 T. minced garlic
12 oz. purple cabbage
1 lb. snow peas
1 cup chopped scallions
1 tennis ball size onion, chopped
1  T. Satan's Breath® Vegetable Stir-Fry Seasoning
Salt to taste
1 bell pepper, chopped
10 oz. fresh mushrooms
1-14 oz. can artichokes

Put olive oil in wok, and add garlic, bell pepper, scallions, onion and mushrooms.  Cook until onions have collapsed.  Now add the Stir Fry Seasoning, stir and add all the rest of the ingredients, cover and steam for 10 minutes over low heat.  Serves 8 

Black Bean Casserole

 1 lb. black beans (soak overnight, drain, change water, put in pot, cover with 2" fresh water and apply heat)
2 cups ham, cubed into 1/2" squares
1 tsp cumin
2 tsp Satan's Breath® Cajun Blend (pack included with beans)
2 tsp Satan's Breath® X-Hot Chili Powder
1½ tsp salt (or to taste)
1 T. minced garlic

Combine all above, bring to a boil, reduce heat and simmer for 1.5 hours.

Now add the following:
2½ cups chopped onions
1½ cups chopped bell pepper
2 - 14.5 oz. cans tomatoes

Cook till water is mostly gone, make it thick - thick, but stir constantly so it does not scorch. GOOD TOUCH: When serving, top with a little sour cream, grated extra sharp cheddar cheese and sprinkle on a few jalapeno pepper slices. Bon Appétit! 

Copper Pennies

1.5lbs. Baby carrots, peeled, ready to cook  (sliced like pennies)

Cook, Boil in salt water (until tender, but still crunchy)
Drain and set aside

1-baseball size onion, chopped fine
1-bell pepper, chopped fine
1-cup small minced celery
2-cans undiluted tomato soup
¼-cup Crisco Vegetable Oil
2-T. Lea & Perrins, Worcestershire Sauce
½-cup white distilled vinegar
1-T. mustard powder
1-tsp Satan’s Breath® Southwest Blend
½-cup brown sugar

Put all the marinade in a sauce pan and bring to a low boil.  Now pour over carrots, and let sit in the refrigerator overnight.  Serve cold as a side dish.

Garbanzo Fireballs

 1 T. olive oil
2 cups cooked garbanzo beans (pre-cooked)
1/2 cup chopped onions
1 T. minced garlic
1/2 tsp salt plus 1 tsp.
3 tsp. Satan's Breath® X-Hot Chili Powder
1 T. Satan's Breath® Cajun Blend
2 tsp lemon concentrate
1/2 cup beef consommé
1 tsp Louisiana Gold Pepper  Sauce

Soak beans over night by putting in a pan and covering
with 2” of fresh water.  The next morning drain, put
in 10 cups of fresh water, 1 tsp. salt and cook beans approximately 3 hours until done. Preheat saucepan or wok and add olive oil, garlic and onions.  Cook over low heat until clear. Add garbanzo beans, 1/2 tsp salt, pepper, chili powder, lemon juice, Louisiana Gold and consommé.  Add Hot Spices Slow, and cook over low heat to thicken the juice with the chili powder.  You want the beans and juice to steep.  Good as a side dish for meat to give it a little zing.  It’s so good on rice or with just a cold beer.     BON APPETIT! 

Navy Beans with Boudin

 1/4 cup olive oil
1/4 cup minced garlic
1-lbs dried navy beans.
2-lbs Satan's Breath® Boudin Sausage
1 tsp salt
2 cups spicy hot Salsa of your choice

Soak the navy beans overnight by covering them with at least 2" over the top of the beans.  The next morning drain the beans, put in your crockpot and cover them by at least 1" of boiling water. Add salt, olive oil and garlic to the pot. Put the lid on the pot and cook on high heat for 1 to 2 hours. At the end of the 2 hours, add the sausage, which has been cut into 1" buttons, along with the salsa. Cook for at least 2 more hours, then serve. Good over rice.  Serves 6 to 8

Pinto Pizza

½ 1lb. bag of dried pinto beans (soaked and cooked).
This is your crust in a 16" pan (you can use more beans if you wish). Before putting the pinto beans in the pan, wet or spray pan with olive oil.

Put in the beans first.
1 jar spaghetti sauce with meat & mushrooms
1 lb. ground chuck, browned & drained
½ lb. pepperoni or jubilee smoked sausage
1½ cups onion, chopped
6 cloves garlic, crushed
1 cup mushrooms pieces
½ lb. Swiss cheese, grated
½ cup parmesan cheese
1 tsp. salt
1 tsp. Satan's Breath® Cajun Blend

Layer all above together, except the Swiss cheese. After the layers are finished and seasoned, top with the Swiss cheese. Put in a 350° preheated oven and bake until the cheese is melted.  Serves 6 to 8 

Snap Bean Cauliflower Casserole


 2 Cans French cut snap beans
1 can fried onion rings
1 can cream of celery soup
8oz -no-fat sour cream
1½ cups extra sharp cheddar cheese
2 heads fresh cauliflower
1½ tsp. salt or to taste
1 tsp. Satan's Breath® Cajun Blend , (or to taste)

Boil cauliflower in water with ½ tsp. salt or to taste.  Cook well done.   Put in a mixing bowl with ½ tsp. salt, sour cream, ¾ tsp. Satan's Breath®, Cajun Blend, cheddar cheese and cream of celery soup.  Cream just as cream potatoes.   Take a 9 x 11 Pyrex dish and spray with garlic flavor Pam olive oil.  Open 2 can French cut snap beans, and drain.  Spread them in a smooth layer in the bottom of the Pyrex.  Cover with the mashed cauliflower.  Smooth out the layer, top with the fried onions and the ¾ tsp. Cajun Blend.  Preheat the oven to 350ºF and bake until the cheese melts.  20 to 30 minutes depending on the oven. 

Garbanzo Salad

1 can garbanzo beans (or 2 c. cooked and drained dried beans - your choice.)
½ cup chopped onion
¼ cup chopped celery
3 cups screw pasta
¼ cup olive oil
¼ cup wine vinegar
1 oz. lemon juice
4 fresh garlic cloves, sliced ultra thin
1 tsp. salt
½ tsp. black pepper

Mix all ingredients; let stand overnight or prepare at least 2 hours before serving.   Serves 8 to 10.