royal fireworks sauce

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Ingredients

1 medium egg
1 medium onion, chopped
2 pounds ground beef
1/2 cup bread crumbs
1/2 cup Royal Fireworks Sauce
1/2 cup Royal Fireworks Sauce

Directions

Preheat oven to 350°
Mix eggs, onions, meat, crumbs and Royal Fireworks Sauce in a bowl
Press into a sprayed loaf pan
Top with the remaining 1/2 cup of Royal Fireworks Sauce
Bake 50-75 minutes

3 pounds ground beef, lean
1 medium onion, chopped
2 medium eggs
1 1/2 cups Royal Fireworks Sauce
Royal Fireworks Sauce of your choice for basting

Mix ground beef, onion, eggs and 1 1/2 cups Royal Fireworks Sauce in a large bowl or food processor.
(I prefer using a food processor because it makes “tighter” balls.) Shape balls to a desired size and
place in sprayed baking pan.

Bake at 375 degrees for 20-30 minutes and drain grease. Baste with your favorite Royal Fireworks Sauce. Return to oven
for 15-20 minutes or until cooked through. To achieve a nice glaze, continue basting every five
minutes during this final 20 minutes.

12 ounce jar RF Marinade or Sauce
1 cup sliced canned jalapenos, drained

Combine and simmer on low heat 60-90 minutes, stirring every 15 minutes. It is a good idea to set a timer for stirring so these don’t catch on to the bottom of the pan.

*TIP – If the jalapenos are too hot out of the jar, you can rinse and drain the peppers prior to cooking.

1 lb lean ground beef
 
1 small onion, chopped (1/4 cup)
 
¾ cup Royal Fireworks Sauce
 
1 can (8 biscuits)  refrigerated buttermilk biscuits
 
¾ cup shredded Cheddar cheese

BROWN beef and onion; drain. Stir in Royal Fireworks Sauce and  cook 1 minute.

PRESS or roll each biscuit to 5 1/2-inch round. Place 1 biscuit in each of 8 greased regular-size muffin cups (for 12-cup muffin pan, use 8 outside cups for best baking results). Firmly press in bottom and up sides, forming a 1/4-inch rim. Fill with beef mixture; sprinkle with cheese.

BAKE at 350°F 20 to 25 minutes or until golden brown. Cool 1 minute, remove from pan.
 
**Cut biscuit in half and bake in a mini muffin tin for appetizers!

  8 Boston Bibb Lettuce Leaves 2 cups rice, cooked
  15 ounces black beans, rinsed & drained 1 tablespoon vegetable oil
  1/2 medium onion, chopped 1 teaspoon garlic, minced
  2 tablespoons Braggs Liquid Aminos 1 teaspoon ginger root, grated
  1/4 apple, grated 1 tablespoon rice wine vinegar
  2 tablespoons Royal Fireworks Sauce    

 
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
 
In a medium skillet over medium heat, saute the onion in the oil. Add the garlic, Bragg's, apple, ginger, Royal Fireworks, and vinegar to the onions, and stir.  
 
Stir in the rice and beans.
 
Arrange lettuce leaves around the outer edge of a large serving platter, and pile rice mixture in the center.
 
To serve, spoon a portion of the rice mixture into a lettuce leaf. Wrap the lettuce like a burrito, and enjoy!
 
Serves: 6
 
The flavor of Braggs Liquid Aminos is like the flavor of soy sauce.

  1/2 cup apple cider vinegar 3/4 cup sugar
  1/2 cup Royal Fireworks Sauce 15 ounces black beans, rinsed & drained
  15 ounces black-eyed peas, rinsed & drained 30 ounces shoepeg corn, drained
  4 ounces pimientos, chopped 1/4 cup jalapeno pepper, chopped
  1 cup celery, chopped 1 cup green onion, chopped
  1 cup yellow pepper, chopped    

Combine vinegar, sugar and RF Sauce in a saucepan and bring to a boil.

Combine the remaining ingredients in a large bowl.  Pour vinegar mixture over the vegetables and marinate covered in the refrigerator for 24 hours.

Bring to room temperature, drain off liquid and serve with tortilla chips!

Time to get creative!  Rather than dispose of the vinegar marinade, what could you do with it?