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Our recipes are waiting for you to give them a try. The following food recipes are some of our time-honored favorites, featuring our gourmet seasonings. If you are looking for great cocktail recipes, check out our Cocktail Rimmers.

Let us know your recipe in which you use Buffalo Creek Gourmet Seasonings, and we'll give it a taste. Tasty recipes end up here, free for all to enjoy!

BEER BUTT CHICKEN

1-2 bottles of dark beer (Schell's Dark, Stout, or Bock)
4 tsp Cajun Classic Seasoning Seasoning
2 tsp Chef's Secret
10 tbls Butter
1 whole chicken

Preheat oven or grill to 350 degrees
Pour beer into beer butt chicken cooker. (Fill the inner and outer chamber if using a MIA grill or something similar.)
Melt 5 tbls of butter and mix in 2 tsp of Cajun Classic Seasoning and 1 tsp of Chef's Secret seasoning.
Place the chicken on the beer butt chicken cooker and baste it with the butter and seasoning.
Put the chicken in the oven for 50 minutes at 350 degrees.
Melt the remaining butter and mix in the remaining 2 tsps of Cajun Classic Seasoning and 1 tsp of Chef's Secret seasoning.
After the initial 50 minutes, baste the chicken again and then put it back into the oven for 45 minutes, or until the internal temperature is between 170 and 180 degrees F.



CHEF'S SECRET FISH BATTER

20 crackers
1 cup flour
2 tbls Chef's Secret* 2 eggs
Fish of your choice (Walleye, Northern, Bass, Crappies, and Sun Fish all work well)
2 tbls of oil (enough to generously cover your pan)

Blend crackers, flour, and Chef's Secret (a salsa maker works well for this).
Crack eggs into a bowl and mix them.
Pour cracker mixture onto a plate.
Dip fish into egg bowl and then roll them in the cracker mixture until evenly coated.
Pour oil in pan and heat on medium high. Once oil is hot, place a few pieces of fish into the pan until golden brown (they should sizzle).
Flip fish over and cook until the second side is golden brown.
Remove from pan and place on paper towels to drain.
*Don't be afraid to use more Chef's Secret if you like the flavor!



MINNESOTA CAJUN FISH BATTER

20 crackers
1 cup flour
1 tbls Chef's Secret
1 tbls Cajun Classic Seasoning*
2 eggs
Fish of your choice (Walleye, Northern, Bass, Crappies, and Sun Fish all work well)
2 tbls oil

Blend crackers, flour, and seasonings together (a salsa maker works great for this).
Crack eggs in a bowl and mix them.
Pour the cracker mixture onto a plate.
Dip fish into the egg bowl.
Roll fish in cracker mixture until evenly coated.
Pour oil into a pan and heat on medium-high heat. Once oil is hot, place a few pieces of fish into pan until golden brown (they should sizzle).
Flip fish over and cook until the second side is golden brown.
Place on paper towels to drain.
* One tablespoon of Cajun Classic Seasoning is a good start, but do't be afraid to add more if you like the Minnesota Cajun flavor!



BLOODY MARY FISH BATTER

20 crackers
1 cup flour
2 tbls Bloody Mary Seasoning*
2 eggs
Fish of your choice (Walleye, Northern, Bass, Crappies, and Sun Fish all work well)
2 tbls oil

Blend crackers, flour, and seasoning together (a salsa maker works great for this)
Crack eggs in a bowl and mix them
Pour the cracker mixture on a plate
Dip fish into the egg bowl, then roll them in the cracker mixture until evenly coated.
Pour 2 tbls of oil into a pan and heat on medium high heat.
Once the oil is hot, place a few pieces of fish into the pan, cook until golden brown (they should sizzle).
Flip the fish over and continue cooking until the second side is golden brown.
Remove fish from pan and place on paper towels to drain.

*2 tbls of seasoning is a good start, but don't be afraid to add more if you like the flavor!



CARIBBEAN CRACKER SPREAD
Spread one 8 oz brick of Cream Cheese on a 9" plate.
Spread a thin layer of peach preserves over the top.
Sprinkle the top with Haute Caribbean Seasoninguntil brown.
Use Ritz Crisp crackers for dipping.



CARIBBEAN BBQ CHICKEN
3 tbls brown sugar
1 cup ketchup
2 tsp Haute Caribbean Seasoning
3 tbls worstershire sauce
3 cloves garlic-chopped
1 small onion chopped
3 tbls red wine vinegar
1/2 tsp ground cumin
1 tsp Sizzlin' Pepper
Blend all in food processor and set aside
Grill 2 chickens (cut-up) until half cooked
Coat with sauce and finish grilling



CAJUN FETTUCCINE ALFREDO
8 oz cream cheese
3/4 cup parmesan cheese
1/2 cup butter
1/2 cup milk
1 tsp Cajun Classic Seasoning
1 tsp sugar
1/2 tsp garlic powder
Blend and cook on med/low heat
Chop 1 cup yellow or orange pepper and tomato
Pour sauce over cooked fettuccine noodles
Top with peppers and tomatoes



BEST STRAWBERRY DESSERT EVER
Beat 3 egg whites and 1/4 tsp tartar until stiff
Add 1/2 cup crushed rice krispies
1 cup sugar
1/2 cup chopped nuts
Spread in 9x13 pan and bake 350 degrees for 25 mins
While cooling, whip 1 pint cream
Add 1/2 cup powdered sugar
3 tbls instant vanilla pudding
Fold in 2 cups sliced strawberries
and 3/4 cup coconut
Spread over crust
Sprinkle Strawberry Daiquiri Sugar over top
Chill 12 hours before serving



PARTY CHEESE BALL
Mix 8 oz cream cheese
1/4 cup mircle whip
1 cup sharp cheddar cheese
1 cup monterey jack cheese
2 tbls parsley flakes
1 tsp minced onion
1/4 tsp mustard
1/2 tsp Blazin' Pepper
1/2 tsp Chef's Secret
Mix, shape and chill



HAUTE CARIBBEAN BUFFALO WINGS
For a great party treat, combine 1 cup ketchup and 2-4 tablespoons of Haute Caribbean Seasoning Mix well. Pour over 2 pounds of cooked chicken wings. Keep warm until served.



CAJUN POTATOES
Wash baking potatoes, leave skins on. Cut in wedges, place in buttered baking pan, drizzle with margarine or butter (optional). Sprinkle with Cajun Classic Seasoning
Bake 45 min. in 350 degree oven. Serve with sour cream.



ROASTED CHICKEN
Wash whole fryer chicken, leaving skin on. Gently pull skin away from chicken and rub a generous amount of Chef's Secret between skin and meat. For enhanced flavor, let marinate for a couple hours. Bake in 340 degree oven for about 1 1/2 hours or until juices run clear. For superior roasted chicken, follow above recipe using a chicken roaster cavity filled with beer or lemonade. This recipe will turn heads!



GRILLED BARBEQUED CHICKEN
What better way to usher in warm weather than a tasty grilling recipe?! Clean a whole chicken and pat dry. Generously sprinkle the inside of the chicken with Barbeque Seasoning. Spray the outside with vegetable spray and coat outside with more Barbeque Seasoning. Cook in barbeque grill on indirect med-high heat for 1-2 hours or until juices run clear. Chicken may also be baked in 350 degree oven, uncovering the last 20 minutes to allow browning.

CHEF'S SECRET BAKED POTATO
Wash 4-6 medium baking potatoes. Poke holes in them with a fork. Place in glass baking pan, cover with plastic wrap and microwave on High for 10 minutes. Carefully remove plastic wrap and spray potatoes with vegetable spray (butter flavored). Generously coat each potato with Chef's Secret. Place in 450 degree oven for about 30 minutes or until done. Enjoy the wonderful flavor throughout the potato.



SIZZLIN' PEPPER ROLL-UPS APPETIZER
Soften brick of cream cheese. Mix with 1/2 cup shredded Cheddar cheese, 1 small can of sliced ripe olives (drained), 1 rounded teaspoon of Sizzlin' Pepper. Mix well. Spread on four 8" flour tortilla shells. Roll up. Cut off each end, then cut into 1" rolls. Serve roll side up, with your favorite salsa in a small bowl in the middle of the platter.



BLAZIN' CHILI
Brown one pound hamburger with some coursely chopped onion and green pepper. Add 2 cans kidney beans, chopped fresh mushrooms, 1 can crushed tomatoes, 1 can whole kernel corn, 1 large can of V-8 juice, one tablespoon chili powder, and enough Blazin' Pepper to get your taste buds rolling. Let simmer for at least 20 minutes. Serve with dab of sour cream and cheddar cheese on top.



SPICE O' LIFE BEEF MARINADE
Mix 1 tablespoon Spice O'Life Seasoning with 1/2 cup cooking wine, 2 crushed cloves of garlic, 1 tsp grated onion, and 1 tsp brown sugar. Place in large ziplock bag and add steaks. Make sure marinade is evenly spread around and refrigerate 1 hour. For best results, marinade overnight. Grill.



CAJUN HAM SPREAD
Grind 2 cups of cooked ham with 2 whole green onions. Blend with 16 oz softened cream cheese, rounded teaspoon of Cajun Classic Seasoning dash of sugar, dash of lemon juice, 2 tablespoons of sour cream. Let flavor for at least one hour in refrigerator. Cover with ground nuts (optional)Serve with crackers.



HAUTE CARIBBEAN VEGETABLES
Wash and slice raw carrots, green beans or any vegetable. Place in a microwave bowl, add a small amount of water. Microwave until just tender. Pour off excess water & while still wet, sprinkle with Haute Caribbean Seasoning. Great low cal, low fat dish!



LEMON PEPPER STIR FRY
Thinly slice one pound white chicken and stir fry in 1 tablespoon hot vegetable oil. When chicken turns white, add slivered carrots, broccoli, onion, green pepper, mushrooms, and bamboo shoots. Cook until veggies are tender-crisp. Season with Lemon Pepper Seasoning and small amount of soy sauce. Serve with white rice.



WILD, WILD RICE
Rinse 1 cup wild rice, place in pan and cover with water. Boil for 25 minutes. Drain. Cover again with water, bring to a boil. Add 1 tablespoon of beef base. Boil slowly until almost all of the water is boiled down. Add 4 green onions chopped (tops included), one 5 oz can of sliced water chestnuts (diced), 1 1/2 teaspoons of Buffalo Creek Wild, Wild Rice Seasoning . Cover and cook slowly until all water is gone and rice is tender. Makes 4 servings.


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