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Big Rich's
stir fry
4 large shrimp 5 large scallops
2 cups of mixed, chopped vegetables (zucchini, mushrooms, onions)
1 tbsp oil
1/2 bottle Big Rich’s Teriyaki Hot Sauce, or to taste
1. Sauteé vegetables with oil in a pan over medium/high heat
2. Combine veggies, shrimp, scallops, and Big Rich’s Spicy Teriyaki Sauce
3. Cook until seafood is bright pink
4. Serve and enjoy!
Big Rich's
dip
8 oz. cream cheese, softened
1/3 cup any variety Big Rich’s Sauce, or to taste
1. Mix ingredients until well blended
2. Serve with veggies or chips
3. Enjoy!
Spicy Hawaiian
meatballs
1 can crushed pineapple with juice
1/2 bottle Big Rich’s BBQ Sauce, or to taste
1-1 1/2 pound mini meatballs
1. Mix all three ingredients together
2. Heat until warm
3. Enjoy!
Big Rich's
chili
2 pounds ground beef 1 large chopped onion 3 large jalapeños
2 chopped tomatoes
2 tbsp chili spice
1 can of tomato sauce
1 bottle of Big Rich’s Bacon Sauce, or to taste
1. Cook beef in pan until brown, drain the fat
2. Add in veggies, chili powder and chopped tomatoes and Big Rich’s Bacon Sauce
3. Let sit on low heat for 1 hour and 30 minutes
5. Top with cheese (we suggest mexican 3 cheese blend) if desired
6. Enjoy!
Big Rich's
Venison-a-roni
1/2 pound ground beef
1 chopped onion
1/2 tbsp minced garlic
Salt and pepper, to taste
1/2 bottle Big Rich’s Maple Flavored Sauce, or to taste
8 oz marinara sauce 1 box elbow pasta
1. Cook venison until brown then drain
2. Add onion, salt and pepper
3. Add sauces and stir
4. Stir in cooked pasta
5. Serve and enjoy!
Big Rich's
tofu zoodles
1 14 oz package extra firm tofu, pressed and drained
1 lb zucchini noodles
1 head cauliflower
1/2 bottle Big Rich's Original Flavored Sauce
1. Press and drain tofu
2. Cut the tofu into cubes
3. Cut cauliflower into florets
4. Mix with olive oil and arrange on foiled baking sheet
5. Cook in oven at 425 degrees for 25 minutes or until brown
6. Sauteè zucchini noodles in pan with oil
7. Add cauliflower and tofu into pan
8. Add sauce
9. Serve and enjoy
Big Rich's
spicy beef noodles
1 12 oz New York strip
1 lb fettuccini noodles
1 onion
1 small box of mushrooms (1/2 lb)
3/4 bottle Big Rich’s Hot as Hell Sauce, or to taste
1. Prepare pasta according to package directions
2. Slice mushrooms and onions
3. Cut meat into bite size pieces
4. Sauteé vegetables and beef for 10-12 minutes until beef is about 130° internally
5. Add Big Rich’s Hot as Hell Sauce, then pasta and fold together
6. Serve and enjoy!
BBQ Baby Back
ribs
Rack(s) of Ribs
Italian Dressing
Big Rich’s Rib Rub
1/2 bottle Big Rich’s BBQ Sauce, or to taste
1. Lightly coat the ribs with Italian dressing and Big Rich’s Rib Rub
2. Smoke at 275° degrees for 5 1/2 hours
3. Place on hot grill for 2 minutes to grill mark/char
4. Scrape skin off back of ribs
5. Smother with Big Rich’s BBQ Sauce, generously
6. Enjoy!
creamy garlic
mac and cheese
1 lb of medium shell pasta 2 pints of heavy cream
1 block of fontina cheese, shredded (8 oz)
1 block of cheddar cheese, shredded (8 oz)
1 bottle of Big Rich’s Creamy White Garlic Sauce, or to taste
1 1/2 sticks of butter
1/2 box of your favorite crackers
1/2 cup of flour
1. Boil pasta al dente, rinse with cold water and set aside
2. In a small pot, bring cream to a scald (warm)
3. Melt 3/4 stick butter in pot used for pasta on low heat
4. Gradually add 1/2 cup flour to melted butter, stirring to combine
5. Gradually add scalded cream to flour and butter mixture
6. Add 1/2 bottle of Big Rich’s Creamy Garlic Sauce
7. Add 4 oz of cheddar and 4 oz of fontina
8. Melt all ingredients to a gooey-like texture
9. Add pasta to cheese mixture
10. Spread the mixture into an oven safe pan.
11. Mix cracker crumbs and melted butter and sprinkle on top with the rest of the cheese
12. Bake in oven at 350° for 45 minutes.
13. Serve and enjoy!
White Garlic
baked veggie lasagna
2 16 oz package veggie “noodles”
3 large eggs
1 16 oz low fat cottage cheese
1 15 oz can tomato sauce
1 8 oz bag shredded mozzarella
Big Rich’s White Garlic Sauce, or to taste
1. Combine eggs with cottage cheese in a small bowl
2. In large bowl, combine cottage cheese mixture with noodles, both sauces, and 1⁄2 of the shredded mozzarella
3. Mix ingredients well and spread in baking dish, top with remaining mozzarella
4. Mix all ingredients
5. Pour into baking dish and top with other 1/2 of mozzarella
6. Bake at 350° degrees for 1 hour
7. Enjoy!
white garlic
pizza
1 package Boboli 12 inch premade pizza dough
1 cup mozzarella cheese 1 onion, caramelized
3 slices, thinly sliced prosciutto
2 tablespoons fig jelly
1/2 bottle Big Rich’s White Garlic Sauce, or to taste
1. Caramelize the onions: in a small pot use 1/4 lb of butter and sliced onions and reduce for 20 minutes, set aside
2. Place pizza dough on upside down cookie sheet
3. Spread Big Rich’s White Garlic Sauce on pizza dough
4. Sprinkle 1 cup of mozzarella cheese on top
5. Spread full slices of prosciutto over pizza
6. Spread caramelized onions around
7. Spread dollops of fig jelly around
8. Bake in oven at 375° for 8 minutes
9. Enjoy!
specialty
dumplings
Specialty Dumplings
SPICY TERIYAKI PORK DUMPLINGS
1 lb of ground pork
2 green onions (sliced)
Panko bread crumbs - drying agent
1 package premade dumpling wrappers
1/4 cup Big Rich's Spicy Sesame Seed Teriyaki flavored Sauce
BBQ CHEESY DUMPLINGS
1 lb ground beef
1/4 cup of yellow onions (diced)
1 cup shredded mozzarella cheese - drying agent
1 package premade dumpling wrappers
1/4 bottle Big Rich's Spicy BBQ flavored Sauce
BOTH RECIPES
1. Mix all ingredients in a large mixing bowl by hand (the dumpling filling should be dry enough to just not stick to your hands - if it still sticks, add more of the drying agent gradually)
2. Take dumpling wrapper in your non-dominant hand, laying flat in your palm
3. Take a little a water and wet the outside circle of the wrapper
4. With a butter knife, take a tablespoon of filling and place it in the center of the wrapper
5. Fold the wrapper from the bottom to the top
BEGINNERS
6. Press the two tops of the wrapper together securely to make sure no filling spills out
ADVANCED
6. Take the bottom part of the wrapper so it covers your non-dominant thumb
7. Pinch it together
8. Repeat until the dumpling is closed
9. When you've finished closing your dumpling, place it onto a slightly floured surface (ex cookie sheet)
10. Heat oil in a pan to deep fry
11. Leave in oil until dumpling is golden brown
**dumplings can be deep friend, boiled, pan fried or steamed
**dumplings can also be be placed in the freezer on the cookie sheet (for about a day) and then transferred to a freezer safe container or bag for later
cheese tortellini
in white garlic sauce with lobster
1 package tri-color tortellini 2 lobster tails
4 large shrimp
1/4 cup butter
1 tbsp oil
1 bottle Big Rich’s White Garlic Sauce, or to taste
1. Cook tortellini according to package directions; drain and set aside
2. Tortellini is done when it has floated to the top, drain it
3. Cut down the center of the lobster tail to open it up, and remove the tails of the shrimp
4. Sauteé butter and olive oil in a pan at medium to high heat
5. Add the lobster tails, tossing and pouring the butter over them
6. Add the shrimp, tossing and pouring the butter over all, seafood is done when it is bright pink
7. Add the tortellini to the shrimp and lobster tails
8. Add Big Rich’s White Garlic Sauce, stir and serve
Honey Mustard
crusted pork chops
4 Porterhouse Pork Chops
2 Cups Panko bread Crumbs
1 box rice pilaf
Green Beans
1/2 Bottle Big Rich's Dijon Honey Mustard flavored Sauce
1. Lather pork chops in Big Rich's Honey Mustard Sauce
2. Dip pork chops into panko bread crumbs, coating both sides
3. Lay pork chops onto wire rack on top of baking sheet
4. Bake at 375 for 30 minutes
5. Prepare rice and green beans while pork is baking
6. Take pork chops out, serve and enjoy
Teriyaki
chicken fried rice
1/2 bag frozen peas and carrots
1 large onion
1 tablespoon garlic
2 tablespoons of sesame seed oil
1 Eggs (whisked)
2 cups rice
2 Chicken breasts
1/2 Bottle Big Rich's Spicy Teriyaki or to taste
1. Start with a little olive oil in the pan
2. Sauteè frozen veggies, onion and garlic in pan
3. Add eggs and chicken to pan, sauteè
4. Add sesame seed oil
5. Add rice and Big Rich's Spicy Teriyaki sauce to taste
6. Serve and Enjoy
summer
seafood boil
3 ears of corn cut into quarters
4 potatoes, cut small
2 bay leafs
1 lemon, cut in half and deseeded
1 white onion, cubed
1 tbsp garlic, crushed
1 stick of butter
2 tablespoons of Old Bay 1/2 a teaspoon of cayenne
Seafood: 2 tails of lobster, 1 lb clams, 1 lb muscles and 8 shrimp cleaned and deveined)
1 Bottle Big Rich’s Peach Mango Hot Sauce, or to taste
1/2 Bottle Big Rich’s Cranberry Spice Rub, or to taste
1. Fill pot halfway with water
2. Bring water to a boil in large pot
2. Add bay leaves, onion, garlic, lemons, Big Rich’s Rub, Old Bay, cayenne seasoning, stick of butter and Big Rich’s Peach Mango Hot Sauce to water
2. Add corn, potatoes, and seafood to the pot
3. Stir the pot so all ingredients are mixed in
4. Let cook and boil for about 11 minutes
5. Drain the pot and pour into a large bowl (don’t forget to take out the bay leaves)
6. Serve and enjoy!
baked
chicken and raviolio
1 lb fresh ravioli
2 chicken breasts
1/2 lb sliced mushrooms
1/2 lb mozzarella cheese, shredded
1 Bottle Big Rich’s Creamy White Garlic Sauce, or Spicy Creamy White Garlic, or to taste
1. Coat the bottom of a 9x4 baking pan with Big Rich’s Creamy White Garlic Sauce
2. Layer the raviolis
3. Layer the mushrooms and chicken on top
4. Add another layer of Big Rich’s Creamy White Garlic Sauce
5. Top with cheese mozzarella
6. Bake at 375° for 20-25 minutes
7. Serve and enjoy!
grilled
turkey dinner
3 Turkey Breasts
1 bottle Big Rich’s Spicy BBQ Sauce, or to taste
1/2 bottle Big Rich’s Cranberry Rub, or to taste
1/2 bottle Big Rich’s White Garlic Sauce, or to taste
Craisins, for garnish
1. Marinate the turkey breasts overnight in Big Rich’s BBQ Sauce
2. Heat up the grill to 375°and and place the turkey breasts on the grill, add Big Rich’s Cranberry Rub
3. While the turkey breasts are cooking, prepare your sides
4. When the turkey breasts are cooked )poultry is cooked at an internal temperature of 165°), take them off the grill
5. Serve and top with Big Rich’s White Garlic Sauce and craisins for garnish
6. Enjoy!
Suggested sides
We serve this meal like true Thanksgiving, with Stovetop Stuffing, Cranberry Sauce, Mashed Potatoes, and Gravy
shepherd's
pie
1 lb ground turkey
1 tbsp Big Rich’s Cranberry Spice Rub, or to taste
6 oz Big Rich’s Spicy White Garlic Sauce, or to taste
1/2 white onion, chopped 1/4 cup olive oil
1 12 oz bag of frozen carrots, peas and corn
1/2 cup cutter
2 cups milk
Salt and Pepper, to taste Panko Bread Crumbs
4 Russett potatoes
1. Chop potatoes, boil in water until tender.
2. Strain the water and add 1/2 cup of cutter and 2 cups of milk. Mash potatoes.
3. Heat olive oil in a pan at medium/high, add vegetables to the pan
4. Add salt and pepper to taste and sweat vegetables over heat (lightly sauteé)
5. Add 1 lb ground turkey in pan, mix ingredients and fully cook together
*You can add your rub to the meat or the top of the casserole, whichever you’d like
6. Pour into any size casserole dish
7. Top with mashed potatoes
8. Top with Big Rich’s Cranberry Rub and Panko bread crumbs
9. Bake in the oven at 425° for 30 minutes
10. Top with Big Rich’s White Garlic Sauce
11. Enjoy!
cauliflower
rice and shrimp
1 12 oz bag Cauliflower rice
1 stock shallots
2 scallions
2 jumbo shrimp (deveined and detailed)
1/2 bottle Big Rich’s Teriyaki Sauce, or to taste
Big Rich’s Texas Style Spice Rub, or to taste
1. Chop onions and shallots
2. Heat olive oil in a pan at medium/high, add shallots and scallions
2. Add cauliflower rice to pan, cook until softened
3. Spread ingredients to the sides of the pan and add shrimp to the middle
4. Flip shrimp and cook until bright pink
5. Add 1/2 bottle of Big Rich’s Teriyaki Sauce or to taste
6. Toss all ingredients together
7. Serve and enjoy!
Smoked
bacon wrapped meatloaf
2.5-3 lbs ground beef 1 lb bacon
2 cups grated parmesan cheese
2 cups seasoned 4C Italian style breadcrumbs
1 medium onion, chopped 1 teaspoon minced garlic
2 eggs
Dijon mustard
Salt and pepper, to taste
1/2 bottle Big Rich’s Spicy White Garlic Sauce, or to taste
1/2 cup Big Rich’s Texas Style Spice Rub, or to taste
1. Mix all ingredients except bacon and Big Rich’s Texas Style Rub in a bowl
2. Mold into a loaf form
3. Cover with slices of bacon and tuck under
4. Add the Big Rich’s Texas Style Rub on top
5. Smoke at 275° degrees for 2 hours
6. Serve and enjoy!
**Don’t have a smoker? Put in in the oven! Bake at 375° for 1.5 hours.
Almond Crusted
blueberry salmon
3 Pieces of Salmon, skinned
2 Lemons, sliced
1/2 cup bread crumbs
1/4 cup sliced almonds, chopped
mixed medley of vegetables Jasmine Rice
1/2 bottle Big Rich’s Spicy Teriyaki, or to taste
1/2 bottle Big Rich’s Blueberry Habanero Sauce, or to taste
1 tbsp oil
1. Chop sliced almonds into smaller pieces and combine with bread crumbs
3. Cover the salmon with the almond/ bread crumb mixture and put on baking sheet
4. Drizzle with Big Rich’s Blueberry Habanero sauce and top with lemon wheels
5. Bake in the oven at 375° for 30 minutes
6. Sauteé the mixed, chopped veggies with oil in a pan over medium/high heat
7. Add Big Rich’s Spicy Teriyaki sauce
8. Serve and Enjoy!
Teriyaki
cheesesteak subs
2 lbs shaved steak
2 large onions, or to taste
1 lb mushrooms, or to taste
Salt and Pepper, to taste
3/4 bottle Big Rich’s Spicy Teriyaki, or to taste
1/2 lb provolone cheese Submarine rolls
1. Oil up the grill
2. Sautèe the onions and mushrooms first
3. Add the steak to the grill, add salt and pepper to taste
4. Chop and separate the meat
5. Add the Big Rich’s Teriyaki Sauce to the meat
6. Combine the veggies with the meat and mix
7. Top with provolone cheese and melt
8. Serve into submarine rolls
9. Enjoy!
** Don’t have a flat grill? Make them stovetop in a pan!
Stuffed Pork Loin
with a raspberry glaze
1 1/2 lb Pork Loin
1 box stovetop stuffing
1/2 cup craisin cranberries
1/2 cup sliced almonds
1/2 bottle Big Rich’s Vermont Maple Bourbon Rub, or to taste
1/2 bottle Big Rich’s Raspberry Habanero Sauce, or to taste
Butcher Twine
1. Butterfly the Pork Loin (use a sharp knife to
2. Prepare stuffing according to directions on box
3. Spread stuffing throughout the middle of the pork
4. Roll the pork loin like a jellyroll
5. Tie the Pork loin closed with Butcher Twine
6. Spread Big Rich’s Vermont Maple Bourbon Rub on the top of the pork
7. Drizzle the top with Big Rich’s Raspberry Habanero Sauce
8. Put the pork loin on a cookie sheet
9. Cook in the oven 375° at for 1 hour
10. Slice your pork loin and enjoy!
Chicken Wings
5 lb chicken wings
1/2 bottle of Big Rich’s Dijon Honey Mustard Sauce, or to taste
Big Rich’s Texas Style rub, to taste
Sprinkle of Big Rich’s Cranberry Rub (optional)
Any flavor of Big Rich’s Hot Sauce, to taste
1. Cover the chicken with Big Rich’s Dijon Honey Mustard sauce and a generous portion of the Texas style rub in a large mixing bowl
2. Place the wings in the smoker and cook at 275° for 2.5 hours
3. Cut the wings off if you’d prefer
4. Toss the cooked chicken in your preferred sauce
5. Serve and enjoy!
** Don’t have a smoker? Bake the wings in the oven at 325° until the chicken is cooked to an internal temperature of 165°
Irish Nachos
1 bag of frozen waffle fries
1 bag of mozzarella cheese
1/2 lb of cubed corned beef
2 jalapeños peppers, chopped
Big Rich's BBQ Sauce
Big Rich's White Garlic Sauce
Sour Cream (to taste)
Guacamole (to taste)
Chopped scallions (to taste)
1. Spread the fries on a baking sheet and cook for 10-15 minutes at 450 degrees
2. Remove from the oven and top with mozzarella cheese, corned beef, Big Rich's BBQ Sauce, and jalapeños
3. Bake in oven for 15 more minutes
4. Top with sour cream, guacamole, and Big Rich's White Garlic
5. Garnish with scallions and enjoy!
Loaded Chicken Sandwich
1 bell pepper
1 Spanish onion
1 Small box mushrooms
1 lb of Doms ceasar chicken
1/4 to 1/2 lb of provolone cheese
Submarine Sub rolls
Big Rich's Honey Mustard Sauce, to taste
1. Chop vegetables and slice chicken into strips
2. Sweat the vegetables in a frying pan over medium heat with a little olive oil
3. When the vegetables are soft, add the chicken to the pan and cook them all together
4. Remove from heat and spread on sub roll
5. Top with Big Rich's Honey Mustard sauce
6. Serve and enjoy!
Jambalaya
8 to 10 jumbo shrimp, chopped
2 Andouille sausage, sliced
6 dark meat Chicken thighs
1 large onion
1 small stock of celery
2 holy trinity peppers
2 small jalapeños
24 ounces of chicken broth
1/2 bag of cauliflower rice
1 tablespoon of Big Rich's Cajun seasoning
1.5 tablespoons of Big Rich's Creole seasoning or to taste
1 can of roasted tomatoes
1 can of kitchen
2 bay leaves
1/2 stick of butter
1. Start by heating half a stick of butter in a pot
2. Add vegetables (onion, peppers, celery, jalapenos) and sweat
3. Add chicken to the pot with the vegetables and wait until slightly cooked (a few minutes)
4. Add in the Big Rich's Cajun and Creole spices and stir
5. Add the Andouille sausage to the pot and cook for 4-5 minutes
6. Add in the roasted tomatoes and kitchen ready tomatoes and stir, then add in the chicken broth and stir
7. Let cook for a few minutes, then add the shrimp
8. Stir in the cauliflower rice
9. Let cook until cauliflower is tender
10. Serve and enjoy!
Pineapple Chicken Skewers
2 Chicken breasts
2 Peppers, chopped
1 Large onion, chopped
1/2 Pineapple, chopped
Big Rich's Cayenne Pepper seasoning
Big Rich's Pineapple Sauce
1. Soak your bamboo skewers in water
2. Chop the veggies, pineapple and chicken
3. Create the skewers by sliding the veggies/pineapple/chicken onto the skewer, alternating the order
4. Sprinkle with Big Rich's Cayenne Pepper seasoning
5. Grill for 10-12 minutes until chicken is cooked and veggies are soft
6. Remove from the skewers using a fork and top with Big Rich's Pineapple Sauce to taste
7. Serve and enjoy!
Raspberry Habanero Swordfish
3 large pieces of swordfish
Jasmine rice
Vegetable medley, chopped (zucchini, carrots, squash, etc)
Big Rich's Raspberry Habanero Sauce
1. Marinate the swordfish in Big Rich's Raspberry Habanero
2. Place swordfish on a hot grill for a few minutes on each side, flipping halfway through
3. Saute vegetable medley in oil and cook rice
4. Serve and enjoy!
Maple Bourbon Glazed Ham
1 Bone-In Honey Ham
Big Rich's Maple Bourbon Sauce
Honey
Asparagus
Mashed Potatoes
1. Put a little water in the bottom of the pan, place the ham in the pan and top with a little bit of honey.
2. Cook the ham in the oven for about 1-1.5 hours at 400 degrees.
3. Pour the Big Rich's Maple Bourbon sauce over the top to caramelize and make a glaze.
4. Place the ham back in the oven for about 20 more minutes.
5. Carve the ham, avoid the bones. Top with any sauce you'd like.
6. Cook the vegetables however you prefer and add them to the dish.
7. Serve and enjoy!
White Garlic Mac and cheese and Bacon flavored burgers
MAC AND CHEESE
1 box of rotini pasta
2 pints of heavy cream
1 block of fontina cheese, shredded (8 oz)
1 block of cheddar cheese, shredded (8 oz)
1 bottle of Big Rich’s Creamy White Garlic Sauce, or to taste
1 1/2 sticks of butter
1/2 box of crackers
1/2 cup of flour
1. Boil pasta al dente, rinse with cold water and set aside
2. In a small pot, bring cream to a scald (warm)
3. Melt 3/4 stick butter in pot used for pasta on low heat
4. Gradually add 1/2 cup flour to melted butter, stirring to combine
5. Gradually add scalded cream to flour and butter mixture
6. Add 1/2 bottle of Big Rich’s Creamy Garlic Sauce
7. Add 4 oz of cheddar and 4 oz of fontina
8. Melt all ingredients to a gooey-like texture
9. Add pasta to cheese mixture
10. Spread the mixture into an oven safe pan.
11. Mix cracker crumbs and melted butter and sprinkle on top with the rest of the cheese
12. Bake in oven at 350° for 10 minutes.
13. Serve and enjoy!
BACON FLAVORED BURGERS
1 lb of ground beef
1 yellow onion, chopped
1/2 bottle of Big Rich's Bacon
Big Rich's Texas Style seasoning
Cheddar Cheese
1. Mix together ground beef, diced ion, Big Rich's Bacon sauce and Big Rich's Texas Style seasoning
2. Shape into burgers and grill
3. Top with cheddar cheese and serve on a bun with more onion and Big Rich's Bacon sauce
4. Serve and enjoy!
