Suzanne's Hot Stuff - Cave Creek, Arizona
 
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Where do they get the
heat and flavor?
Pepper Extract
Jalapeno
Habenero
Red Savina®
Cayenne
Chipotle
etc.
 
 

SUZANNE’S HOT STUFF RECIPES FEATURING
SUZANNE’S ORIGINAL HOT SAUCE
SUZANNE’S EXTRA HOT SAUCE
SUZANNE’S CHIPOTLE & ROASTED GARLIC HOT SAUCE
SCAMPI FIERO

INGREDIENTS:
6 tbs. of unsalted butter
2 tsp. minced garlic
8 oz. raw medium sized shrimp, peeled and deveined
( you can use pre-cooked shrimp)
4 tbs. of SUZANNE’S ORIGINAL OR EXTRA HOT SAUCE
Dash of Worcestershire Sauce
 
Melt butter in a saute’ pan over medium heat. Add garlic and sauté for about 1 minute. Be careful not to burn the garlic. Add shrimp and cook until shrimp turns pink.
Then add SUZANNE’S ORIGINAL OR EXTRA HOT SAUCE and Worcestershire Sauce. Stir until hot sauce evenly coats shrimp. Serve immediately. Makes 2 servings. Accompany shrimp with garlic bread or warmed slices of baguette. Great over rice or linguini for an entrée. If you use precooked shrimp, sauté until warmed through, usually about 1-2 minutes. Do not overcook or shrimp will be tough.
 
CHIPOTLE & GARLIC MARINADE
INGREDIENTS:
1 cup of SUZANNE’S CHIPOTLE & ROASTED GARLIC HOT SAUCE
1/2 cup of whiskey (we recommend Jack Daniel’s)
1/2 cup of olive oil
2 lbs london broil or you favorite cut of meat
In a bowl, whisk together SUZANNE’S CHIPOTLE & ROASTED GARLIC HOT SAUCE, whiskey and olive oil. Place meat in a re-sealable bag and pour marinade over meat. Seal bag and place in refrigerator for 30 minutes turning bag over after 15 minutes to marinate meat evenly. Remove meat from the bag. Discard bag and marinade. DO NOT REUSE MARINADE. Grill meat to desired doneness (i.e. medium rare). Makes 2 cups of marinade for 4-8oz servings of meat.
TORTILLA SOUP

INGREDIENTS:
2-14 oz. cans of chicken broth
3 cooked chicken breast, shredded ( like Tyson’s Roasted Chicken Breast)
1/2 bag of shredded carrots or 1 carrot, diced
1/2 cup onion
2 tbs. SUZANNE’S CHIPOTLE & ROASTED GARLIC HOT SAUCE
1 tbs. butter
1 bag of tortilla chips
chopped cilantro, chopped green onions, diced tomatoes (optional)
Saute’ carrots and onions in butter over medium heat until soft, but not brown. Add chicken broth, chicken and SUZANNE’S CHIPOTLE & ROASTED GARLIC HOT SAUCE. Stir, cover and simmer for 15 minutes. Take a handful of tortilla chips and lightly crush chips into soup bowls. Ladle soup on top of tortilla chips. Garnish with chopped cilantro, green onion and tomato.
CHIPOTLE & ROASTED GARLIC SPREAD
INGREDIENTS:
1-8oz tub of Whipped Cream Cheese
1/2 cup of mayonnaise
1/2 cup of SUZANNE’S CHIPOTLE & ROASTED GARLIC HOT SAUCE
Mix together cream cheese, mayonnaise and SUZANNE’S CHIPOTLE & GARLIC HOT SAUCE until creamy and smooth and all ingredients are well blended. Refrigerate until ready to use. Makes 1 _ cups. Great on sandwiches, crackers or as a dip for vegetables.
BBQ CHICKEN PIZZA

INGREDIENTS:
2 Ready-made individual pizza crusts (like Boboli)
6 tbs. of SUZANNE’S ORIGINAL OR EXTRA HOT SAUCE
1/2 cup of grated Mozzarella Cheese
2 cooked chicken breasts, sliced or shredded
1/2 tomato, sliced very thin
Red onion, thinly sliced – about 4 slices
Preheat oven to 350 degrees. Spread 2 tbs. of SUZANNE’S ORIGINAL OR EXTRA HOT SAUCE on top of each pizza crust. Place a layer of tomato, red onion and chicken on each crust. Drizzle the remaining 1 tbs. of hot sauce on each pizza and top with the mozzarella cheese. Place the pizzas in the oven and bake for 7-10 minutes. Serves 2
SALMON FETTUCCINE ALFREDO
INGREDIENTS:
8 oz. of Fresh Salmon Filet (skinned & boned) cut into _ cubes
8 oz. of uncooked Fettuccine Noodles
1/2 cup of Light Cream (Half & Half)
1/2 cup of SUZANNE’S CHIPOTLE & ROASTED GARLIC HOT SAUCE
2 tbs. butter
2 cloves of garlic finely minced
Parmesan Cheese ( optional)
Follow cooking directions on the package of fettuccine noodles and cook noodles al dente’. In a medium sauce pan, melt butter and saute garlic and salmon over medium high heat for approx. 4 minutes or until salmon is cooked and garlic is lightly browned. Add light cream and SUZANNES CHIPOTLE & ROASTED GARLIC HOT SAUCE to pan with salmon and quickly blend together for about 15 seconds or until bubbly. Remove pan from heat and gently fold in cooked fettuccine noodles with salmon and sauce. Top with parmesan cheese if desired. Serves 2
SPICEY CHICKEN WINGS

INGREDIENTS:
18 chicken wings (drummettes)
1 tbs. oil
1/2 cup of SUZANNE’S ORIGINAL OR EXTRA HOT SAUCE
2 tbs. of melted butter
non-stick Cooking Spray
 
Preheat oven to 450 degrees. Rinse chicken wings and pat dry with a paper towel. Place wings in a bowl and lightly coat with oil. Arrange wings on a foiled cookie sheet, lightly coated with a non-stick cooking spray and place in oven. Cook chicken wings for 45 minutes, turning wings over every 15 minutes to brown evenly. Remove wings from oven and put into a large bowl. Pour melted butter and SUZANNE’S ORIGINAL OR EXTRA HOT SAUCE over the wings and toss lightly until wings are thoroughly coated. Serves 2
 

SUZANNE’S HOT STUFF
CAVE CREEK, ARIZONA
CALL OR ORDER ON LINE AT
WWW.SUZANNESHOTSTUFF.COM
1-877-246-8498

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contact@suzanneshotstuff.com

 

 

©2004 Suzanne's Hot Stuff