Tangy Bang! Recipes

SPANISH RICE

Serving Size 4

5 tablespoons chicken broth, low sodium (or vegetable oil)

1 cup onion, chopped

1 clove garlic, crushed

1 cup tomatoes, canned, low sodium

1 cup peas, cooked

1 cup rice, cooked

1 1/4 cups chicken broth, low sodium

2 tablespoons MR. SPICE TANGY BANG! HOT SAUCE

Heat broth (or oil) in a pot. Add onions and garlic. Sauté until light brown. Add rice. Stir well. Sauté for 1 minute. Add chicken broth and tomatoes. Lower heat after the broth comes to a boil. Cover and simmer for 35 minutes. Add peas and MR. SPICE TANGY BANG! HOT SAUCE. Stir well and serve.

TANGY GOLDEN BROWN POTATOES AND ZUCCHINI

Serving Size 4

2 large potatoes, washed, and peeled

1 medium zucchini

1 medium onion, grated

2 egg whites

1/3 cup matzo crackers, finely ground

1/4 cup MR. SPICE TANGY BANG! HOT SAUCE

Shred the potatoes and zucchini in a food processor. Drain well. Combine all ingredients and cook in a pan that has been sprayed with PAM®. Cook until golden brown and the desired crispness. At the table, drizzle a small amount of MR. SPICE TANGY BANG! HOT SAUCE over the individual servings

FUNION ONION DIP

Serving Size 4

1/3 cup cottage cheese, dry curd

1/3 cup yogurt, made with skim milk

4 tablespoons MR. SPICE TANGY BANG! HOT SAUCE

3 tablespoons red onion, diced

1 teaspoon dill weed

1/2 teaspoon garlic powder

Cream the MR. SPICE TANGY BANG! HOT SAUCE and a small amount or the yogurt together until smooth. Blend in the remaining yogurt and the cottage cheese. Add the remaining ingredients.

Great with chips or raw vegetable sticks. Dip is best when refrigerated for a few hours before serving.

NOTE: Low-fat or no-fat sour cream (higher in fat) may replace the yogurt.

CAJUN SEAFOOD STUFFING (FOR CREPES AND MUSHROOMS)

Serving Size 4

2 cups rice, cooked

1 whole egg, beaten

1 1/2 teaspoons soy sauce, low sodium

2 scallions, chopped

2 teaspoons MR. SPICE TANGY BANG! HOT SAUCE

2 tablespoons beef broth, canned, low sodium (or vegetable oil}

Heat beef broth (or vegetable oil) in a wok or large flying pan. When hot, add rice. Stir-fry 2 minutes. Add eggs, soy sauce, and MR. SPICE TANGY BANG! HOT SAUCE. Continue to stir-fry until mixture is well blended. Add scallions, and stir-fry 1 minute.

THE WORLD'S BEST BLOODY MARY

Serving Size 4

1 quart tomato juice, low sodium

2 tablespoons MR. SPICE TANGY BANG! HOT SAUCE

Shake tomato juice with MR. SPICE TANGY BANG! HOT SAUCE. Pour into a tall glass over ice. (Add vodka to taste, and a piece of lime.)

SPICY PINEAPPLE CHICKEN

Serving Size 4

2 chicken breast halves, skinless

2 cans pineapple chunks in water

1 1/2 cups bean sprouts

1 cup celery, diced

1 cup water chestnuts, sliced

1 tablespoon MR. SPICE TANGY BANG! HOT SAUCE

6 tablespoons chicken broth, low sodium

Place 2 tablespoons of broth (may substitute oil) in a wok or large skillet. Allow to simmer. Add chicken. Cook for 2 minutes, until meat is firm. Add celery, water chestnuts, and 2 more tablespoons of broth. Cover and let simmer for 5 minutes. Add pineapple chunks, bean sprouts, MR. SPICE TANGY BANG! HOT SAUCE and the last 2 tablespoons of broth. Let simmer another 5 minutes. If you like, garnish with raisins and walnuts.

SPICY BOLOGNESE PASTA SAUCE

Serving Size 4

8 ounces tomato paste, low sodium

3/4 pound ground beef, extra lean

3/4 teaspoon basil

3/4 teaspoon pepper

2 tablespoons MR. SPICE TANGY BANG! HOT SAUCE

3/4 cup green bell pepper, diced

3/4 cup mushrooms, diced

1/2 cup onion, diced

1/2 cup water

Lightly brown the ground beef in a skillet. Drain, if necessary. Add the tomato paste and water. Cover and let simmer for 5 minutes. Add the mushrooms, onion, and green bell pepper. Let simmer for an additional 10 minutes. Add seasonings and the MR. SPICE TANGY BANG! HOT SAUCE. Cover and lower heat. Simmer for 5 minutes. Serve over hot pasta.

MUCHO MACHO GASPACHO

Serving Size 4

1 clove garlic

1 medium onion

1 cucumber, sliced

4 tomatoes

1 green bell pepper, seeded, and chopped

1/3 cup vinegar

1/3 cup beef broth, canned, low sodium (or vegetable oil)

1 cup tomato juice, low sodium

1 1/3 cucumber, diced

1 tablespoon MR. SPICE TANGY BANG! HOT SAUCE

In a blender or food processor, combine all ingredients, except the diced cucumber. Blend mixture until it is well puréed. Serve in soup bowls. Add 1 tablespoon of diced cucumber to each bowl.