Cut egg roll wrappers into 4 long strips then cut strips in half to create ½” x 2” pieces. Keep a moist towel over wrappers to keep them from drying out.
Break Italian Sausage into small chunks and brown in a skillet over medium high heat until done. Remove sausage from skillet with a slotted spoon to keep most of the excess grease in the skillet and place in a small bowl.
When the oil reaches 350 degrees carefully drop chips one at a time into the oil. They fry very quickly, so you will only be able to do 6-10 at a time. Let them fry on one side for about 15 seconds then flip over and fry for about another 15 seconds until golden brown. With a spider or slotted spoon quickly remove chips to a paper towel to drain. Lightly season with kosher salt as soon as they come out. Continue the process until all the chips are fried.
Turn the oven broiler on high and set the oven rack in the middle of the oven. Spread the chips evenly on a large cookie sheet. Sprinkle the sausage mixture evenly over the chips. Spread the pepperoni and banana peppers over the chips. Generously spread the cheese over the whole mixture and place under the broiler until the cheese begins to brown. Remove and serve on the cookie sheet with Patter Fam Arrabiata Sauce for dipping.
24 Chicken Wings 2 – 5 oz. bottles of Patter Fam's Holy Cow, Holy Habby or Holy Ghost Revival 3 T salted butter Celery
Oven method: Preheat oven to 425 degrees. Place thawed wings on a rack in a roasting pan, lightly salt with Kosher salt. Bake in the over for 30 minutes then turn the wings over and bake another 20-30 minutes until golden brown. In the final 10 minutes of baking, simmer 2 bottles of Patter Fam Holy Cow Hot Sauce with butter whisking in the butter as it melts.
Remove from oven and toss in a bowl with sauce. Serve w/ celery and homemade blue cheese (recipe below)
Grill method: Grill lightly salted and thawed wings over a medium high heat grill – turning often enough to prevent burning of skin. Cook for 30-40 minutes or until the wings are cooked through and juicy.
Deep Fry method: Heat oil to 350 degrees. Peanut oil is best, but Canola or Vegetable Oil can also be used. Be sure and only put oil up to half the depth of your pot or fryer as the wings will cause the oil level to rise rapidly. Pat the thawed wings dry with a paper towel. Carefully lower the wings into the oil with a basket or spider scoop to prevent splashing hot oil on your hands. Deep fry for about 10 minutes then remove to a paper towel to drain.
Blue Cheese Dressing
½ cup crumbled blue cheese 4 T sour cream 4 T mayonnaise ½ cup buttermilk 2 T white wine vinegar 2 T minced white onion Salt and freshly ground pepper to taste
Whisk blue cheese, sour cream and mayonnaise in a medium sized bowl. Stir in the buttermilk, vinegar and onions. Salt and pepper to taste.
2 pkg (16-20) all beef hot dogs
2 pkg hot dog buns
1 lb. lean ground beef
1 yellow onion minced
1 clove garlic minced
1 T unsalted butter
1 bottle Patter Fam's Holy Cow Sauce
Sauté onion and garlic in 1 T butter until onions are translucent (3-5 minutes). Add the ground beef and brown. Stir in 1 bottle of Patter Fam Holy Cow Hot Sauce. Grill the hot dogs to your liking and add the Holy Cow Hot Dog Sauce over the dog for a kicked up dog!
In place of the Holy Cow Hot Sauce you can also use 5 oz. of Patter Fam Jamaican Jerk Sauce for something really different.
2 pounds flank steak cut in ½” cubes
1 large onion sliced thin
1 T garlic minced
3 T olive oil
3 T unsalted butter
¼ cup flour
1 small can tomato paste
3 small cans black beans drained and rinsed
3 large cans kidney beans drained and rinsed
1 ½ quarts cold water
1 T cumin
1 T dried cilantro
Salt to taste
1 – 5 oz. bottle Patter Fam's Holy Cow Hot Sauce
2 cups strong black coffee
In a 2 ½ quart pot over medium high heat melt 3 T of unsalted butter with 3 T olive oil . When oil and butter are hot add the cut up flank steak cubes to the pot and begin to brown. Add the thinly sliced onion after about 2 minutes. Begin to sauté and cook the onion. When they begin to get soft add 1 T minced garlic. Sauté until onions are translucent and the garlic is lightly browned. Sprinkle the mixture with the flour and stir until the flour is cooked through. Add all the remaining ingredients and stir to combine. Bring to a boil, stirring occasionally. Once a boil is achieved reduce heat to a simmer and cook for 1-3 hours. The longer you can let it cook the more the flavors get happy.
Garnish with Avocado Relish (below) and sour cream. Serve the chili in a large bowl and garnish with 2 T of the Avocado relish. Place 1 tsp. of sour cream on top of the relish.
This dish is great with Mango Inferno Cornbread Stuffed Peppers on the side!
2 ripe Haas Avocados
½ large red onion
1 -2 limes
¼ cup fresh chopped cilantro
Split the avocados in half with a sharp knife and twist slightly to separate. The pit will remain in one of the half avocados. Carefully chop the knife into the pit and give it a slight twist. The pit should easily come out. Insert a large dining spoon between the skin of the avocado and the flesh and slide it down and around the flesh to dislodge it from the skin. Once removed from the skin, place the flesh cut side down so it lies flat on the cutting surface. Slice completely through side to side so that you end up with ¼” slices stacked on top of one another. Now cut down in both directions to get ¼” cubes. Place the avocado in a medium mixing bowl.
Finely dice the red onion and place it in the mixing bowl. Chop the cilantro and place it in the bowl. Squeeze the juice from one lime (2 if they are small) over the entire mixture. Salt to taste.
1 c flour ½ c sugar 2 T cocoa powder ¼ tsp. salt ½ c milk 2 T canola oil ½ c Patter Fam's Berry Hot Jelly 1 c chopped walnuts 1 c brown sugar ¼ c cocoa powder 1 ¼ c hot tap water 2 tsp. baking powder
Preheat oven to 350 degrees.
Mix flour sugar and 2 tsp. of cocoa powder and salt thoroughly in a mixing bowl. Add milk, canola oil and Patter Fam Berry Hot Jelly and nuts and stir until blended. Pour into a 9x9x2 ungreased cake pan.
Mix brown sugar and ¼ cup cocoa powder thoroughly in a mixing bowl and sprinkle over the top of the batter. Carefully pour hot tap water over the mixture but do not stir.
Place in a 350 degree oven for 45 minutes until a toothpick comes out clean when poked into the cake portion.
While the cake is still very warm from the oven, spoon cake and pudding into individual cups or serving bowls. Top with Cool Whip, whipped cream flavored with rum or vanilla ice cream, or garnished with chocolate curls, if desired, or serve as-is.
6 mini-bagels split in half 6 strips of bacon 4 T cream cheese at room temperature Patter Fam's Berry Hot Jelly
Split mini bagels in half and toast them. Cut bacon strips in half and fry in a skillet until crispy. Spread about 1 tsp. of cream cheese on each bagel, place one half piece of bacon on the cheese and top with a ½ tsp. of Patter Fam Berry Hot Jelly, serve as an appetizer on a large platter or plate. Serves 12.
In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan. If you choose not to use the parmesan, just add more mozzarella.
In a 13X9X3 pan, spread 1 cup of Patter Fam’s Arrabiata Sauce on bottom of pan.
Layer in this order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meator spinach, 1 cup mozzarella cheese, and 1/2 cup of Patter Fam’s Arrabiata Sauce Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1/2 cup Patter Fam’s Arrabiata Sauce Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remaining meat or spinach, 1 cup of Patter Fam’s Arrabiata Sauce For top layer, 4 uncooked lasagna noodles, remaining Patter Fam’s Arrabiata Sauce, and remaining 1 cup mozzarella.
Bake covered with foil for 50-60 minutes.
Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
Let stand 15 minutes or longer before serving.
If you are using a 13x9x2 pan—just make 3 layers to avoid boiling over.
1 ½ pounds ground beef
24 square rolls
1 cup mayonnaise
¼ cup Patter Fam’s Barbecue Sauce
1 T lime juice
Cheese, onions, lettuce, tomato for garnish
Season ground beef with garlic powder, salt and pepper to taste. With an ice cream scoop or tablespoon scoop out enough ground beef to make a 1 ½ inch to 2 inch ball. Press the ball into a thin hamburger pattie and press an indentation into the center with your thumb. (This helps keep the pattie from plumping up in the middle too much). Grill burgers for just about 2 minutes each side. Top with your favorite cheese, onions, lettuce and tomato and place on a small square roll.
To mix the Hot BBQ mayo, whisk together 1 cup of mayonnaise with ¼ cup Patter Fam Hot Barbecue Sauce, 1 T lime juice and a pinch of salt.
2 pkgs. of Little Smoked Sausages (approx. 2 lbs) 1 bottle Patter Fam’s Barbecue Sauce
This recipe is so easy a cave man can do it! Put the smoked sausages in a slow cooker and add one bottle of your favorite Patter Fam Barbecue Sauce – Sweet or Hot. You can also use Patter Fam’s Jamaican Jerk Sauce.