"Hot Flash" Chile Products
|Entrees & Casseroles
|Not Your Mom's Mac'n Cheese
5 Tablespoons "Hot Flash" Roasted Green Chile Paste
2 Cups Elbow Macaroni; uncooked
1/4 Cup All-purpose Flour
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Dry Mustard
1/4 Teaspoon Worcestershire Sauce
2 Cups Milk
2 Cups Sharp Cheddar Cheese or Smoked Cheddar
1. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water cook the pasta to al dente.
3. While macaroni is cooking, melt butter in a heavy bottomed 3-quart saucepan over low heat. Whisk
in "Hot Flash" Roasted Green Chile Paste, flour, salt, pepper, mustard Worcestershire sauce. Cook
over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk.
Heat to boiling, stirring constantly. Boil for 1 minute, stirring constantly; remove from heat. Stir in
cheese and cook, stirring constantly.
4. Drain macaroni and gently stir into cheese sauce. Pour into ungreased 2-quart casserole. Bake
uncovered until bubbly, about 25-30 minutes. Remove from oven and rest for five minutes before
|Quick with a Kick Shrimp Alfredo
3 tablespoons "Hot Flash" Roasted Green Chile Paste
Whole Wheat Pasta
1 Package of McCormicks Alfredo Sauce Mix
12 Ounce can 2% Evaporated Milk
3 Tablespoons Butter
1 Tablespoon Olive Oil
2 Cloves of Garlic (minced)
10 Medium Shrimp (uncooked)
Cook pasta according to box directions
Mix McCormick garlic Alfredo sauce according to packet directions, but use evaporated mile and butter;
cook till thickened.
While sauce is cooking; heat olive oil in skillet over medium heat add minced garlic and shrimp. Cook
until shrimp turns pink.
Combine shrimp and pasta to sauce and gently toss.
Place on individual plates or all together in pasta bowl for family style dining
Top with a sprinkle of fresh Italian Parsley
Salad and Garlic Bread and You're Set.
|Baste That Chicken
3 Whole Chicken Breast OR
6 Whole Leg/Thighs attached
4 Tablespoons "Hot Flash" Roasted Green or
Red Chile Paste
1/2 Cup Butter
5 Cloves Garlic; minced
1/4/ Cup Onion; chopped
1 Cup Dark Beer
1 Tablespoon Chopped Fresh Parsley
1/4 Teaspoon Salt
1/2 Teaspoon Pepper
Rinse chicken, pat dry
Melt butter in skillet or small pan over medium heat
Add garlic and onion
Cook, stirring occasionally until onion is soft; add "Hot Flash" Roasted Green or Red Chile Paste; stir
Add beer, bring to boil, stirring
Remove from heat
Stir in parsley, salt and pepper
Pour into a large bowl
Turn chicken in butter mixture to coat
Lift out and drain briefly
Reserve butter mixture
Place chicken on grill and cook, turning and basting frequently until meat is no longer pink.
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