Light meals- dips, entrée and more!
pIZZA dip
Ingredients
Loaf of sourdough bread (ideally around 500g)
500 millilitres passata sauce or tomato puree.
4 teaspoons FRANK'S RedHot® Original Cayenne Pepper Sauce
1 teaspoon olive oil
2 garlic cloves (chopped)
1/2 onion (diced)
Pinch of oregano
Handful of basil (chopped)
Salt & pepper
Mini pepperoni slices
150 grams Cheddar cheese (grated)
1 ball of Mozzarella (grated)
50 grams Parmesan (grated)
Bread sticks/baguette slices
Start by making the marinara sauce - heat oil over a medium heat,
fry onion until translucent, then add the garlic for 30 secs before
adding the passata, oregano and basil (season to taste).
Stir in the Frank’s RedHot Sauce and simmer for a good
15 mins on low heat, making sure to cool off the stove afterwards.
In the meantime, slice the top of your loaf of bread.
Hollow out the middle of the bread loaf (using a method of knife around sides and scooping out inside using your hand - making sure to leave an inch base)Pour marinara sauce into the centre of bread bowl until 3/4 full
Generously sprinkle all the cheeses over the top of the marinara,
covering where the sauce meets the bread (creating a ‘seal’)
and add some mini pepperonis to the top.
Place toothpicks around the top of the bread bowl and tent foil over top
(so that the foil doesn't end up sticking to the cheese).
Place in a pre-heated oven (200c) and bake for 20 minutes;
remove foil and bake for 5-10 more minutes, or until cheese is melted
Serve with bread slices, crackers, bread sticks, or whatever you want, ready to dip in!
Buffalo chicken dip
Servings: 4 Cups - Prep Time: 5 minutes - Cook Time: 20 minutes
Ingredients:
225 g cream cheese , 1 p/kg.
120 ml ranch dressing
125 ml crumbled blue cheese [or shredded mozzarella cheese]
250 g cooked shredded chicken
Directions:
HEAT oven to 180° C. Place cream cheese into deep baking dish. Stir until smooth. Mix in salad dressing, Frank's RedHot® Sauce and cheese. Stir in chicken. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
Parmesan baked fish sticks with dipping sauce-stubbs bbQ sauce
Ingredients
Vegetable oil cooking spray
2 cup buttermilk
1 pound of white flesh fish such as Snapper cut into strips, each about 3-inches long and 1/2-inch thick
1 1/2 cup finely grated Parmesan
3/4 cup flakey breadcrumbs
1/4 cup cornmeal
4 tablespoon Stubb’s BBQ rub
1/4 teaspoon Lawry’s seasoned salt
226 grams crème fraiche
2 1/2 tablespoon French’s mustard
2 tablespoon minced shallots
2 teaspoon drained capers
Stubb’s BBQ original sauce- optional
Put an oven rack in the center of the oven. Preheat the oven to 204° degrees celcius. Spray a heavy baking sheet with vegetable oil cooking spray and set aside.
Put the buttermilk into a large bowl and add 2 tablespoons Stubb’s Chicken Spice Rub. Add the fish strips, stir to coat, and let stand for 20 minutes.
In a medium bowl, stir together the Parmesan, panko, cornmeal, 2 tablespoons Stubb’s Chicken Spice Rub, and kosher salt. Remove the fish from the buttermilk, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely. Arrange the coated fish in a single layer on the prepared baking sheet. Bake until golden and crispy, about 15-20 minutes. Cool slightly and arrange on a serving platter.
Combine the crème fraiche, BBQ Sauce, whole-grain mustard, shallots, capers, and kosher salt in a small bowl. Serve the sauce alongside the fish sticks as a dipping sauce.
Scotch egg bites with Franks hot sauce.
5 eggs
100 grams flour
150 grams panko breadcrumbs (enough to coat)
2 eggs (beaten)
6 sausages
5 slices of streaky bacon (diced)
1/2 red onion (diced)
Handful of sage (finely chopped)
1 teaspoon olive oil
1/2 red chilli (diced)
Salt & pepper
2 teaspoons FRANK'S RedHot® Original Cayenne Pepper Sauce
1 teaspoon Mrs Butterworths maple syrup
3 teaspoons Dukes mayonnaise
Remove the eggs from the water with a slotted spoon and place in a bowl of ice cold water. Once they are cold, peel and set aside
Fry your bacon until crispy and cool to the side. Then using your hands, take the meat out of your sausage casings and mix well in a bowl with the chopped sage, olive oil, red onion, red chilli, bacon and a pinch of salt & pepper
Divide the sausage mixture into 5 equal quantities and press flat between your hands to form a thin sheet of the sausage mixture. Carefully wrap each egg in the mixture, packing the eggs solid and ensuring that there are no air pockets
Cover the Scotch Eggs with cling film and refrigerate for 5 minutes to set.
Meanwhile for the spicy sauce, combine the mayo with lots of Frank’s RedHot Sauce until orange in colour. Then add the Maple Syrup to mix
Whisk 2 eggs in a bowl. Place the flour and panko breadcrumbs in 2 different bowls. Roll each Scotch Egg with the flour, then beaten egg, then cover completely in the breadcrumbs.
Heat the deep fat fryer/pot of oil to 175˚C and fry the Scotch Eggs for 8-10 minutes until golden
Place the Scotch Eggs on some sheets of kitchen towel and lightly pat. Cut in halves or quarters and serve immediately with your favourite world food’s products! Enjoy!!
Mac and cheese
8 ounces uncooked elbow macaroni
1 1/2 cups milk
1 can (10 3/4 ounces) condensed Cheddar cheese soup- Campbell’s sells them or make your own here
2 tablespoon French's® Classic Yellow Mustard
3 cups shredded cheddar cheese
2 tablespoons butter, cut into small pieces
This recipe was made for Stubb’s BBQ by Katie Malchol.
Stubb’s breakfast BBQ cook up
Ingredients
2 pounds of potatoes (ideally red or Yukon Gold), diced into 1/2' pieces
8 ounce (about 2 cups) sausages (smoked style ideally), cut in half lengthwise and sliced into 1/4' pieces
Canola or any high-heat cooking oil, as needed
1/2 sweet or yellow onion, diced
2 capsicum diced
3 cloves garlic, minced
1 teaspoon dried or tablespoon chopped fresh herbs (thyme, sage, oregano, etc.)
1/2 cup Stubbs sticky sweet BBQ sauce
2 scallions, chopped and divided
Salt and pepper, to taste
1/2 cup grated Cheddar cheese
Directions
In a medium pot add diced potatoes, cover with cold water and boil for 5 minutes. Drain well and set aside.
In a large saute pan over medium-high heat, add one tablespoon oil. After it is hot, add sausage and cook until browned, about 3-5 minutes. Remove from pan, put sausage on a plate and set aside.
Lower pan heat to medium. Add onion, bell peppers and cook for 2 minutes, until soft, then remove from pan and place vegetables on the plate with the sausage. Put another 2 tablespoons of oil into the pan and when hot, add potatoes, spreading out into a single layer. Let potatoes cook for at least 2-3 minutes without stirring them so that they can brown. Stir and brown the other sides.
When potatoes are golden brown and slightly crispy, stir in garlic, herbs, Sweet Heat sauce, and half of the chopped scallions. Add the sausage, onions, and capsicum back into pan, sprinkle the cheese on top and stir to combine. Season with salt and pepper to taste. Sprinkle the other half of the chopped scallions on top to garnish and serve hot.
Optional: Serve topped with fried eggs; For an extra kick, stir in a minced jalapeno or a pinch of red pepper flakes when cooking the onions and bell peppers.
Ranch dressing
1/2 Cup Dukes Mayonnaise
1/4 Cup Sour Cream, or Greek yogurt
2 teaspoons Dried Chives
1/2 teaspoon Dried Dill
1/2 teaspoon Dried Parsley
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Salt
1/8 teaspoon pepper
3/4 Cup Buttermilk, or regular milk
Bacon and egg breakfast muffin
Ingredients
3Tbsp French’s yellow mustard
4 English muffins
4 eggs
8 rashers of streaky bacon
4 slices of cheddar cheese
Directions
Preheat oven to 200 degrees Celsius. Line a baking tray with foil and grill the bacon until it gets slightly crispy. This should take about 5 minutes.
: Heat some oil in a frying pan and butter your English muffin halves. Then spread an even drizzle of French’s mustard on each slice. (about 1 1/2 tsp per muffin.) Fry each half- spread side down until nicely toasted.
Llay down a cheese slice on the four toasted muffin halves, and grill on a lined tray until melted.
Prepare the rest of your sandwich. Thinly slice tomatoes and fry each egg on a high heat until crispy.