Breakfast / Brunch / Lunch
RED SOSS Mango Chutney Salsa
>> Using RED SOSS and MANGO CHUTNEY as dips for your Nachos, works perfectly well, but mixing them and adding chopped green, red, and yellow bell peppers, along with a teaspoon of oregano, and a splash of lime juice creates an exquisite taste.
Spiced Beef Sandwich
>> Place 4 lbs boneless tied beef rib roast in a wide (6-8 quart) pot.
>> Mix 2 cups each of RED SOSS and HOT SOSS and 12oz of Guinness stout and pour over beef.
>> Add water to just cover beef.
>> Bring to a simmer; cover and cook until tender but not falling apart, about 3 hours. >> Remove from heat, but let beef sit in pot for 2 hours.
>> When cool, remove beef and chill in refrigerator for at least 2 hours.
>> Slice meat and assemble sandwiches with bread.
Serve with coleslaw and SOSS BEANS.
Slow-cooked Peameal Bacon Brisket
>> Layer the bottom of your crock pot with 2 stalks of celery and a chopped onion.
>> Place the peameal bacon in the center and pour over 3/4 of the bottle of THAT MUSTARD SAUCE.
>> Save the rest of the bottle for dressing your plate.
>> Surround the peameal with a cup each of carrots, potatoes, and brussels sprouts, add 1/2 teaspoon of black pepper and salt, and cover.
>> Set the crock pot on high heat for 6 hours, or low heat and adjust time accordingly.
>> The peameal will cook to a fall-apart texture that is easily sliced with a sharp knife.
Serve and enjoy!
Spicy Pork Sloppy Joe's
>> Use a medium-sized pan on medium-high heat. Add the 2 tablespoons of vegetable oil and 1 lb of ground pork.
>> Stir until the meat is cooked through. Remove, reserving the oil in the pan.
>> In the same pan, add 3/4 of a cup of chopped onions, cook for about 2 minutes or until softened.
>> Add 2 tablespoons of finely chopped jalapenos, 1 teaspoon of cumin, 1/2 teaspoon of coriander, 2 tablespoons each of SWEET SOSS and RED SOSS and stir for 1 minute. Then, add 1 tablespoon of honey and 1/4 cup of water.
>> Stir until smooth, adding more water if needed. Return the meat back to the pan, stir to coat evenly with the sauce and simmer until hot.
>> Season to taste with sea salt and black pepper.
>> Divide the meat mixture on warmed buns and top each with a 1/2 cup of shredded cheddar cheese.
Soups / Salads / Snacks
Curried Carrot Soup
>> Heat 2 tablespoons vegetable oil in a large pot over medium heat. Sauté 1 chopped onion until tender and translucent.
>> Stir in 2 tablespoons THAT CURRY SAUCE.
>> Add 2 lbs chopped carrots, and stir until the carrots are coated.
>> Pour in 4 cups of vegetable broth, and simmer until the carrots are soft, about 20 minutes.
>> Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Spicy Bean Salad
>> Combine 3 tablespoons of chopped SOSS BEANS, 2 medium sized diced tomatoes and cucumbers, a teaspoon of dill and parsley, a 1/4 teaspoon of sugar, sea salt and black pepper into a bowl. Mix well.
>> Add 2 tablespoons of white vinegar.
Chill and serve.
Hearty Cheeseburger Soup
>> Mince 4 cloves of garlic, sauté in a tablespoon of butter.
>> Add 1 lb of lean ground beef and cook until done.
>> Turn off heat. Add 1/4 cup each of RED SOSS and THAT MUSTARD SAUCE, 1/4 teaspoon each of sea salt and black pepper. Stir well.
>> In a large crock pot, add 3 cups of chicken broth and bring to a boil.
>> Reduce heat, add in meat mixture, 3 diced potatoes, and 1/2 cup of grated cheddar cheese.
>> Simmer on low for 15-20 minutes
Serve with shredded cheese on top.
Entrée / Dinner
>> In a heavy sauce pan, heat about 2 inches of cooking oil to 350˚F (use a deep frying thermometer).
>> Fry 12 wings a few at a time to maintain temperature of oil. About 6 minutes then remove and drain, place on paper towels.
>> In a small bowl mix 4 tablespoons of butter, 2 tablespoons of HOT SOSS and 1 teaspoon of lime juice. Toss the wings in the sauce and coat thoroughly.
>> Sprinkle SOSS SPICE on top.
Serve hot with carrot and celery sticks!
>> Place 2 lbs pork tenderloin, 1 lb halved carrots, 2 halved medium-sized onions, and 3 minced cloves garlic in a slow cooker.
>> Pour a can of root beer and 2 cups of RED SOSS over the meat.
Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours.
>> Drain well. Stir in 1 cup of RED SOSS.
Serve over hamburger buns.
Beans, Bangers and Mash
>> Cook 1 lb of sausages (any kind you like) then keep warm.
>> Boil 6 large potatoes, add 3 tablespoons of sour cream, a tablespoon each of THAT BAR-B-Q SAUCE and butter, a pinch of salt and pepper, and mash together.
>> Heat up two cans of baked beans, add 2 cups of RED SOSS and mix until thickened.
Place sausages, baked beans and mash on a plate and serve hot.
Pre-heat oven to 350 F.
>> Heat 3 tablespoons of olive oil in a large frying pan and add a large chopped onion, 2 stalks finely chopped celery and 2 diced carrot, stirring them over a brisk heat but not allowing them to brown.
>> After 5 minutes, add 3 cloves of finely chopped garlic, reduce the heat and soften everything together.
>> Increase the heat again and add the 1 lb of minced beef (or lamb), stirring until browned.
>> Stir in 2 cups of RED SOSS, a cup of red wine and 1 1/2 cups of beef stock, season and cover. Simmer for 10 minutes.
>> In a separate pot, boil 2 lbs of potatoes until soft and mash them with 2 cups of milk until smooth and creamy.
>> Spoon the meat mixture into a glass casserole dish and cover with a thick, even layer of mashed potato.
>> Sprinkle with 2 tablespoons of crumbled old cheddar and 1 tablespoon of finely grated parmesan cheese and bake for 45-55 minutes until golden and bubbling.
Serve with seasonal vegetables.