Tangy Bang! Recipes

BLOODY MARY SALSA

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Serving Size: 6

Ingredients:

4-5 ripe red tomatoes, finely diced

1 cup yellow or orange grape tomatoes, quartered (optional, mostly for color)

2 stalks celery hearts plus leaves, very finely chopped

1/4 cup onion, very finely chopped

2 scallions, both white and green parts, finely sliced

2 jalapeno peppers, seeded and finely chopped

1/4 cup Spanish pimento olives, rinsed, dried and sliced

Juice of 2 lemons and 1 teaspoon of lemon zest

2 tablespoons prepared horseradish

1 tablespoon Mr. Spice Tangy Bang sauce

1 teaspoon coarsely ground black pepper

1 shot vodka (optional)

Combine everything in a giant bowl. Cover with plastic wrap and chill in the refrigerator for at least 2 hours before serving with chips so that the flavors have had sufficient time to bind. Or let chill overnight.

SPANISH RICE

 Calories: 225  Fat: 1g  Protein: 7g  Sodium: 39mg  Carbohydrate: 48g  Cholesterol: 1mg

Calories: 225

Fat: 1g

Protein: 7g

Sodium: 39mg

Carbohydrate: 48g

Cholesterol: 1mg

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

 Calories: 135  Fat: 1g  Protein: 6g  Sodium: 45mg  Carbohydrates: 28g  Cholesterol: 0mg

Calories: 135

Fat: 1g

Protein: 6g

Sodium: 45mg

Carbohydrates: 28g

Cholesterol: 0mg

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

 Calories: 29  Fat: 0g  Protein: 4g  Sodium: 17mg  Carbohydrates: 4g  Cholesterol: 1mg

Calories: 29

Fat: 0g

Protein: 4g

Sodium: 17mg

Carbohydrates: 4g

Cholesterol: 1mg

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)

 Calories: 359  Fat: 2g  Protein: 8g  Sodium: 82mg  Carbohydrates: 75g  Cholesterol: 45mg

Calories: 359

Fat: 2g

Protein: 8g

Sodium: 82mg

Carbohydrates: 75g

Cholesterol: 45mg

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

 Calories: 43  Fat: 0g  Protein: 2g  Sodium: 24mg  Carbohydrates: 11g  Cholesterol: 0mg

Calories: 43

Fat: 0g

Protein: 2g

Sodium: 24mg

Carbohydrates: 11g

Cholesterol: 0mg

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 BOLOGNESE PASTA SAUCE

 Calories: 228  Fat: 16g  Protein: 18g  Sodium: 84mg  Carbohydrates: 3g  Cholesterol: 63mg

Calories: 228

Fat: 16g

Protein: 18g

Sodium: 84mg

Carbohydrates: 3g

Cholesterol: 63mg

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

 Calories: 73  Fat: 1g  Protein: 4g  Sodium: 38mg  Carbohydrates: 17g  Cholesterol: 0mg

Calories: 73

Fat: 1g

Protein: 4g

Sodium: 38mg

Carbohydrates: 17g

Cholesterol: 0mg

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.

SPICY PINEAPPLE CHICKEN

 Calories: 108  Fat: 1g  Protein: 13g  Sodium: 48mg  Carbohydrates: 20g  Cholesterol: 13mg

Calories: 108

Fat: 1g

Protein: 13g

Sodium: 48mg

Carbohydrates: 20g

Cholesterol: 13mg

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.