ZING ZANG CHILI BEAN SOUP
Ingredients: 1 lb. ground beef 2 cups chopped onion ½ cup chopped fresh cilantro or parsley 2 Tbsp. minced garlic 6 cups beef stock or consommé 2 cups cooked or canned small red beans 2 cups Zing Zang Bloody Mary Mix Chili powder to taste Dash of cinnamon Salt to tasteDirections: Brown the ground meat, onions, cilantro and minced garlic over medium-high heat in a large pot. Add the stock, beans, Zing Zang Bloody Mary Mix, chili powder, cinnamon and salt (if desired); stir well. Bring to a boil, then reduce the heat to low; cover and simmer for at least two hours, stirring often. Serve hot with chopped onion and grated cheese if desired. Yield: 6-8 servings
Ingredients: 2 cups Zing Zang Bloody Mary Mix 1 cup chopped tomato 1 cup chopped cucumber ½ cup chopped sweet onion ½ cup chopped green pepper 1 clove garlic, minced 2 Tbsp. olive oil 2 Tbsp. wine vinegar 1 Tbsp. lemon juice 1 Tbsp. Italian dressing ¼ tsp. salt ¼ tsp. black pepper ⅛ tsp. garlic salt Dash of Worcestershire sauce Cucumber slices to garnishDirections:
Combine all ingredients, except cucumber slices, in a container and chill for at least six hours. Garnish each serving with cucumber slices, if desired.
ZING ZANG BLOODY MARY VEGETABLE SOUP
Ingredients: 8 cups beef broth 32 oz. bottle Zing Zang Bloody Mary Mix 16 oz. can chopped tomatoes 3 potatoes, peeled and chopped 3 carrots, chopped 3 stalks celery, chopped 1 medium onion, chopped 1 small yellow squash, chopped 1 small zucchini, chopped Directions: Combine all ingredients in a stock pot. Bring to a boil; reduce heat, cover and simmer until vegetables are tender. Yield: Approximately 4 quarts
ZING ZANG TOMATO SALAD
WITH QUICK PICKLED SHRIMP
3 lbs. assorted tomatoes sliced (Beefsteak, Brandywine, Cherokee)
1 lb. cooked and peeled medium size shrimp
1 lemon, thinly sliced
1/3 cup diagonally sliced celery
1/3 cup thinly sliced red onion
½ cup Zing Zang Bloody Mary Vinaigrette
½ cup olive oil
½ cup firmly packed celery leaves
1 garlic clove, minced
3 Tbsp. red wine vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. fresh dill, chopped
2 Tbsp. flat-leaf parsley, chopped
1 Tbsp. prepared horseradish
1 ¼ tsp. Creole seasoning
1 tsp. freshly ground black pepper
1 tsp. hot sauce
¾ tsp. celery salt
½ tsp. Worcestershire sauce
salt & pepper to taste
Garnishes: chilled dilly beans, lemon slices, fresh flat-leaf parsley
Make the Zing Zang Bloody Mary Vinaigrette:
Whisk together Zing Zang Bloody Mary Mix , ¼ cup olive oil, lemon juice, horseradish, black pepper, hot sauce, celery salt and Worcestershire sauce. Set aside.
Make the Quick Peeled Shrimp:
Stir together lemon slices; red onion; ¼ cup olive oil; red wine vinegar; the chopped dill and chopped parsley; Creole seasoning; and minced garlic in a large bowl; transfer to a zip-top plastic freezer bag. Add the cooked shrimp, turning to coat. Seal and chill 2 to 6 hours. Remove shrimp, discarding marinade. Sprinkle shrimp with table salt and freshly ground pepper to taste.
Arrange tomatoes and sliced celery on a large chilled platter. Sprinkle with table salt and black pepper to taste. Drizzle with desired amount of Zing Zang Bloody Mary vinaigrette. Spoon Quick Pickled Shrimp over tomatoes. Top with celery leaves. Serve immediately with remaining vinaigrette. Garnish with dilly beans, lemon slices, fresh flat-leaf parsley. Yield: 6 to 8 servings
SALAD WITH ZING ZANG RASPBERRY DAIQUIRI DRESSING & SWEET PECANS
5 oz. bag of fresh Spring Greens
5 oz. bleu cheese, crumbled
1 medium fresh ripe pear, sliced thinly
½ cup pecan pieces
1/3 cup Zing Zang Raspberry Daiquiri Mix
1/3 cup extra virgin olive oil
3 Tbsp. red wine vinegar
2 Tbsp. granulated sugar
Salt and pepper to taste
To prepare pecans, combine sugar and pecans in a skillet over medium heat, stirring constantly until sugar melts and pecans are coated. Cool on waxed paper. Set aside.
To prepare dressing, combine Zing Zang Raspberry Daiquiri Mix, red wine vinegar, salt and pepper; whisk in olive oil.
To assemble salad, place spring greens on individual salad plates. Divide pear slices and place on each bed of greens. Sprinkle with blue cheese crumbles and sweet pecans; drizzle with dressing.
Alternate: For a salad using Zing Zang Strawberry Daiquiri Mix:
Substitute Zing Zang Strawberry Daiquiri Mix for Raspberry in dressing. Use the sections of one large orange in place of the pear slices and replace the Spring Greens with fresh spinach.
Yield: 6-8 side salad servings
ZING ZANG DEEP FRIED TURKEY
****You will need a turkey rig to fry the turkeys and a syringe to inject them.****Ingredients: To fry the turkey: 1 turkey (10 –12 lbs.) About 10 gallons Peanut OilFor the marinade:
32 oz. bottle Zing Zang Bloody Mary MixFor the seasoning mix:
1 cup kosher salt 2 Tbsp. cayenne pepper 1 Tbsp. ground black pepper 1 Tbsp. garlic powder 1 Tbsp. onion powder Directions: Combine all ingredients (besides the turkey and peanut oil) thoroughly and store in an airtight jar or container. Fill a syringe with Zing Zang Bloody Mary Mix and inject the turkey in the breast and thigh area, as well as the back, legs and wings. You will have to refill the syringe several times. Next take your seasoning mix and rub evenly all over the turkey. Place turkey in a large plastic bag and secure before icing or refrigerating for 24 hours. To fry the turkey: Fill a large pot three quarters full with the peanut oil and heat the oil between 350 and 360 degrees F. Place the turkey in the basket and insert it into the hot oil slowly and carefully. Turn the turkey every 10 minutes, using long handled forks. A whole turkey will take about 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180 degrees F. on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long handled forks, transfer the turkey to a large brown paper bag and let stand for about 20 minutes before removing to carve.
ZING ZANG BLOODY MARY CHICKEN BREASTS
2 whole chicken breasts
2 green onions, chopped
2 stalks celery, diced
2 carrots, sliced
1 medium onion, diced
1 clove garlic, chopped
2 ½ cups Zing Zang Bloody Mary Mix
2 cups cooked sun dried tomato pasta
2 Tbsp. butter
2 Tbsp. grated parmesan cheese
1 tsp. dill weed
Salt and pepper to taste
Skin and bone chicken breasts. Cut each in half. Marinate chicken in ½ cup Zing Zang Bloody Mary Mix overnight.
Heat skillet, add butter and chicken breasts, turning after 5 minutes. Add onions, carrots, celery and garlic. Simmer approximately 3 minutes. Add dill weed and 2 cups Zing Zang Bloody Mary Mix. Simmer over low heat until chicken is done.
Serve over cooked pasta and sprinkle with green onions and parmesan cheese.
For an extra treat, add sun dried tomatoes.
ZING ZANG BLOODY MARY POT ROAST
Ingredients: 3 to 3 ½ lbs. boneless beef bottom round roast ¾ cup Zing Zang Bloody Mary Mix 2 Tbsp. cooking oil 2 Tbsp. vodka or water 3 cloves garlic, thinly sliced ¼ cup vodka or water ½ Tbsp. prepared horseradish 4 tsp. cornstarchDirections: Trim fat from roast. Cut slits in several places, making each slit ½ inch long and 1 inch deep.Insert a small slice of garlic into each slit. In a 4 quart Dutch Oven, brown roast on all sides in hot oil. Remove from heat. Drain off fat. Combine Zing Zang Bloody Mary Mix with ¼ cup vodka and horseradish. Carefully pour over roast. Bake covered in a 325 degree oven for 2-2 ½ hours or until very tender. Transfer to a platter, reserving juices in Dutch Oven. Keep roast warm. For gravy, measure cooking juices; skim off fat. If necessary, add water to measure 1 ½ cups. Return juices to Dutch oven. Combine 2 tablespoons vodka and cornstarch; stir into juices. Cook and stir over medium heat until bubbly; cook and stir 1 minute longer. Slice meat thinly across the grain; serve with gravy. Serves: 10-12
ZING ZANG BLOODY MARY MEAT LOAF
5 lbs. lean ground beef
2 small onions, chopped
1 green pepper, chopped
1 cup Zing Zang Bloody Mary Mix
½ cup chopped fresh parsley
1/3 cup cracker crumbs or oatmeal
2 Tbsp. minced garlic
1 tsp. seasoned salt
Pepper to taste
1 cup Zing Zang Bloody Mary Mix
1 cup ketchup
Combine ground beef, bell pepper, onion, parsley and garlic in a large bowl. Mix well. In a small bowl, beat eggs, seasoned salt, pepper and Zing Zang Bloody Mary Mix. Pour over meat and mix until well combined. Add cracker crumbs or oatmeal and mix with hands until mixture holds it shape, adding more crumbs if necessary. Form into a loaf and place on a rack in a roasting pan.
Combine ketchup and Zing Zang Bloody Mary Mix; set aside.
Place meat loaf in preheated 350 degree oven and bake for 30 minutes. Pour Zing Zang mixture over meat loaf and continue to bake, basting occasionally, until meat is done. Slice and serve topped with pan juices. 10-12 servings
ZING ZANG STUFFED BELL PEPPERS
Ingredients: ½ lb. lean ground beef 6 large bell peppers 2 cups cooked rice 1 cup Zing Zang Bloody Mary Mix 1 cup chopped tomatoes 1 cup chopped onion ½ cup chopped green onions 1/3 cup water ¼ cup dry white wine 1 Tbsp. olive oil 2 tsp. chopped garlic Salt, pepper and hot sauce to taste Directions: Clean the bell peppers by slicing through the top, close to the stem. Take out the seeds and wash inside and out, then allow to drain. Preheat the oven to 350 degrees. Over medium-high heat in a medium sized skillet, heat the oil and brown the meat, stirring occasionally. Add the green onions, onions, garlic and tomatoes; stir and continue cooking until the onions are clear. Add the cooked rice, salt and hot sauce (if desired); mix well. Remove from heat, stuff into the peppers and place into a baking dish. Mix the Zing Zang Bloody Mary Mix, wine and water. Pour the mixture on top of and around the stuffed peppers. Bake for 1 hour. Yield: 6 stuffed peppers
ZING ZANG BLOODY MARY PORK CHOPS
6 lean pork chops
¾ cup long grain rice
1 large onion, sliced
1 large green pepper, sliced into rings
6 thick slices of tomato
1 cup Zing Zang Bloody Mary Mix
1 cup beef broth
Season chops to taste with salt and pepper. Brown in skillet. Place rice in the bottom of a lightly greased casserole dish large enough to hold the chops. Place the chops on the rice. Place a slice of onion, a slice of tomato and a ring of green pepper on each chop. In a skillet add beef broth and Zing Zang Bloody Mary Mix to brown chops. Simmer 10 minutes. Pour over casserole.
Cover and bake at 375 degrees for 1 hour.
To prepare ahead: Brown chops. Place rice in casserole, top with chops, onion, tomato and green pepper. Combine beef broth and Zing Zang Bloody Mary Mix, simmer, cool and place in refrigerator. When ready to bake, pour Zing Zang Bloody Mary Mix over the rice and chops and bake as directed. Serves 6
ZING ZANG MUSSELS
1.5 lbs. fresh mussels 1 green pepper 1 red pepper 1 jalapeño pepper (optional, if you like it extra spicy) 1 sml sweet onion 6oz white mushrooms 2 stalks of celery Worcestershire Sauce 32 oz. Bottle of Zing Zang Bloody Mary Mix 2 cups Moscato White Wine 1 Loaf French BreadDirections: Dice the peppers, garlic, onion, mushrooms and celery into about ¼ inch pieces and sauté in a large skillet with a little canola oil. Add the white wine, cover and simmer until all the veggies are soft and flavorful, about 5 minutes.While the veggies are simmering, wash and clean the mussels, discard any broken ones.Now, it’s time to add the Zing Zang Bloody Mary Mix to the skillet and about ¼ cup of the Worcestershire sauce and bring to a boil under medium heat. When the sauce is boiling, add the mussels. Cover and return to a boil and keep on medium heat for about 8 minutes. All the mussels should be open and ready to serve. Discard any mussels that did not open. Serve the mussels with some of the sauce along with some French bread for dipping.
ZING ZANG PINA COLADA SHRIMP
Ingredients: 1 lb. unpeeled, large fresh shrimp 1 ¼ cups flaked coconut 1 cup cornstarch ½ cup Zing Zang Pina Colada Mix ½ cup fine, dry breadcrumbs 3 Tbsp. cornstarch 1 Tbsp.mayonnaise 1 Tbsp. lemon juice 1 tsp. Worcestershire sauce Vegetable oilDirections: Peel shrimp, leaving tails intact; devein, if desired. Stir together Zing Zang Pina Colada Mix with the mayonnaise, lemon juice and Worcestershire sauce until smooth. Coat shrimp with 1 cup cornstarch; dip in Zing Zang mixture; drain on a wire rack. Dredge shrimp in coconut; coat with breadcrumbs. Place on a baking sheet; cover and chill 1 hour. Pour oil to a depth of 2 inches into a Dutch Oven; heat to 375 degrees. Fry shrimp in batches, until golden. Drain. Yield: 4 appetizer servings
REDFISH FILLETS WITH ZING ZANG
Ingredients: 7 to 9 oz redfish fillets, seasoned with salt and pepper, pan fried or grilled, kept warm. Zing Zang Bloody Mary Mix Cream Sauce: 1 cup Zing Zang Bloody Mary Mix ½ cup unsalted butter, divided 1/3 cup plus 1 tablespoon heavy cream 1/3 cup yellow bell pepper, diced 1/3 cup red bell pepper, diced ¼ cup green onion, chopped 1 Tbsp. garlic, minced Directions:
BLOODY MARY CREAM SAUCE
In a saucepan add ¼ cup butter with garlic and saute. Add Zing Zang Bloody Mary Mix, reduce slightly and then add remaining butter. In a separate pan heat cream on low heat. When sauce thickens add red and yellow bell peppers. Fold in the cream and add chopped green onions. Serve over prepared redfish fillets. Option: add crawfish tailmeat, lump crabmeat or shrimp to the sauce before adding the peppers. Serve with rice pilaf, steamed vegetables and crusty bread for a tasty treat.
ZING ZANG SEAFOOD STEW
Ingredients: 14 ½ oz. can of chopped tomatoes 12 oz. assorted cooked seafood (shrimp, crab, crawfish, etc.) 10 oz. Zing Zang Bloody Mary Mix 1 ½ cups cooked rice 1 cup frozen cut okra 1 cup chopped celery 1 cup chopped green pepper ¾ cup chopped yellow onion 1 Tbsp. olive oil 1 Tbsp. cornstarch 1 tsp. diced garlicDirections: In a large pot, sauté garlic, celery, green pepper and onion in oil; stir in cornstarch. Add the un-drained tomatoes and Zing Zang Bloody Mary Mix all at once. Cook and stir until bubbly; add okra. Bring mixture to a boil; reduce heat and cover. Simmer 10 minutes. Stir in seafood and cooked rice. Simmer until heated through. May need to add additional liquid (Zing Zang or water). Stir and Serve. Yield: About 7 cups or 4 main dish servings
ZING ZANG SHRIMP CREOLE
2 lbs. raw peeled shrimp
4 cups chopped fresh or canned tomatoes
2 cups chopped onion
1 cup Zing Zang Bloody Mary Mix
1 cup chopped fresh parsley
½ cup dry white wine
¼ cup chopped bell pepper
2 Tbsp. olive oil
1 Tbsp. minced garlic
Salt and hot sauce to taste
In a large, high walled skillet, heat the oil over medium-high heat. Add the onions, bell pepper and parsley and saute until the onions are clear. Stir in the wine, tomatoes, garlic, Zing Zang Bloody Mary Mix and hot sauce, if desired, then cover and cook over medium heat until the sauce comes to a boil. Reduce the heat to low, cover and simmer for 1 hour until the tomatoes fall apart. Add the shrimp and continue simmering 30 minutes more, stirring occasionally. Serve over cooked rice or noodles, or use as an omelette filling. Yield: 6–8 servings
QUICK AND EASY ZING ZANG SEAFOOD GUMBO
14 ½ oz. can Cajun-style stewed tomatoes
1 ½ cups Zing Zang Bloody Mary Mix
8 oz. frozen, peeled, cooked shrimp
5 oz. frozen sliced okra
4 oz. frozen imitation crabmeat
1 medium green sweet pepper, chopped
1 medium onion, chopped
¾ cup quick-cooking rice
½ cup beef broth
1 Tbsp. cooking oil
1 Tbsp. cornstarch
In a large saucepan cook green sweet pepper and onion in hot oil until tender; stir in cornstarch. Add stewed tomatoes and Zing Zang Bloody Mary Mix. Cook and stir until mixture is bubbly.
Add okra; return mixture to boiling. Reduce heat; cover and simmer for 10 minutes.
Add shrimp, imitation crabmeat, rice and beef broth. Return mixture to boiling. Reduce heat.
Cover and let stand about 5 minutes or until rice is tender, stirring occasionally. Yield: 4 servings
ZING ZANG MARGARITA CHEESECAKE
24 oz. cream cheese
1 ¼ cups graham cracker crumbs
1 egg yolk
¾ cup sugar
3 Tbsp. sugar
1/3 cup Zing Zang Margarita Mix
¼ cup Zing Zang Triple Sec
¼ cup butter or margarine, melted
3 Tbsp. tequila
5 tsp. cornstarch
Make the Graham Cracker Crust:
In a small bowl stir together crumbs and sugar. Add melted butter or margarine. Stir until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.
Make the Zing Zang Margarita Mix Filling:
In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in Zing Zang Margarita Mix, Zing Zang Triple Sec and tequila. Pour the cream cheese mixture over the crust. Bake at 350 degrees for 15 minutes. Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
Make the Glaze:
½ cup Zing Zang Margarita Mix
1 Tbsp. cornstarch
1 Tbsp. Zing Zang Triple Sec
1 tsp. tequila
In a small sauce pan stir together Zing Zang Margarita Mix and cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in Zing Zang Triple Sec and tequila.
Pour over cheesecake. Garnish with fresh lime wedges. Chill until serving time. Yield: 12 to 18 slices.