Recipes — Appetizers & Soups & Sides

Ingredients: 1 pound of dry cellentani pasta 8 tablespoons of butter, unsalted and cut into pieces 1 small-medium onion, diced 16 ounce of shredded sharp cheddar cheese 1/4 cup of grated parmesan cheese 1 cup sour cream 1 can condensed cheddar cheese soup 1 can condensed cream of potato soup 1/4 cup of Louisiana hot sauce 1 red bell pepper, diced 4 eggs, beaten 3-4 sprigs of fresh thyme 1/2 teaspoon salt 2 cups whole milk 1 teaspoon St. Lucifer Habanero Table Spice 1 teaspoon dry mustard 1 teaspoon black pepper Directions: Boil the pasta in a 4-quart saucepan in...

Ingredients: 1 pound large shrimp, peeled, deveined, leave tails on 1/2 cup apple cider vinegar 1 cup water 2 1/2 tbsp. St. Lucifer Seafood Bay Spice or our Bloody Perfect - Instant Bloody Mary Mix Store-bought or Saint Lucifer Homemade Cocktail sauce Lemon wedges, to garnish Directions: In large saucepan mix vinegar, water, and St. Lucifer Seafood Bay Spice. Bring to a boil over medium heat. Add shrimp to saucepan and cover. Steam shrimp for 3-4 minutes, or until shrimp turn pink. DO NOT OVERCOOK. Drain water from saucepan. Place cooked shrimp on serving plate and liberally apply more Lucifer Seafood...

Ingredients: 1 pound large shrimp, shelled and deveined 1/2 cup cilantro, finely chopped 1/3 cup white wine vinegar 1/3 cup Thai chili sauce 2 tablespoon vegetable oil 1 tablespoon fresh ginger, grated 3 cloves garlic, minced 2 -teaspoons St. Lucifer Jalapeno Table Spice Directions: In a large bowl, mix all the ingredients well, except the shrimp, to make a marinade. For extra spice double the St. Lucifer Jalapeno Table Spice Cover and refrigerate for up to 2 hours. Drain the shrimp, discarding the marinade. Place shrimp onto wooden skewers, put on well oiled grill over medium heat. Cook, turning once,...

Ingredients: 1 dozen large eggs 2 tablespoons white vinegar 1 cup mayonnaise 1 tablespoon yellow mustard 1 teaspoon St. Lucifer Habanero Table Spice, St. Lucifer Seafood Bay Spice or our St. Lucifer Jalapeno Table Spice. 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions: Place the eggs in a large saucepan and cover with water. Add the vinegar and bring to a boil over high heat. Turn off the heat, cover, and let sit for 15 to 18 minutes. Drain off the water. When cool enough to touch, remove shells. Slice each egg in half lengthwise. Remove the yolks...