The Raines Group - Hot Sauce Cookbook 2024 by The Raines Group

HOT SAUCE COOKBOOK 2024

Introduction @THERAINESGROUPOH

Welcome to The Raines Group Real Estate Services Gourmet Hot Sauce Cookbook – a tantalizing journey where the spice of Arizona meets the warmth of Ohio! Our signature hot sauce is crafted with precision in the heart of Arizona, bringing you the vibrant flavors of the Southwest. Shipped directly to Ohio, we proudly affix our private label, ensuring each bottle is a testament to our commitment to excellence. As the Super Bowl approaches, dive into our cookbook's delectable recipes that showcase the versatility of our hot sauce. From touchdown-worthy appetizers to game-changing main courses, these dishes embody the perfect blend of southwestern flair and midwestern hospitality. Discover how our hot sauce elevates every recipe, just as The Raines Group elevates your real estate experience. Join us on this flavorful adventure, where homes and hot sauces converge in a symphony of taste and expertise. Spice up your Super Bowl festivities and real estate endeavors with The Raines Group – where every detail, from homes to hot sauce, is crafted with care and excellence.

Arizona Gunslinger Red Jalapeño Pepper Sauce: (all natural)

Red ripened jalapeño peppers Vinegar Salt Therainesgroup.com | 2

Table of Contents 2

The Raines Group Hot Sauce

Spicy Jelly Meatballs

Spicy Grilled Cheese Bites

Devil Went Down to Georgia, Looking for an Egg to Peel

Ghost Pepper Chex Mix

Quick n’ Spicy Fettucine Alfredo

Smokin’ Baked Beans

Spicy Shrimp

Spicy Avocado Salad

Smokin’ Hot Bloody Mary

Smokin’ Hot Avocado Dip

Deluxe Cheeseburger Salad

Mexican Chicken Lasagna

Blazin’ Peanut Brittle

Spicy Caramel Cookies

Spicy Crispy Treats

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Prepare Time 15 Minutes

Ingredients: Large bag of mini meatballs 2 teaspoons of hot honey 1 large jar of grape jelly 1 garlic glove minced 1 cup THE RAINES GROUP HOT SAUCE Onion powder 1 jar of sweet baby rays Hawaiian sauce Top with rosemary (optional)

Instructions:

SPICY JELLY MEATBALLS

Place in crockpot. Cook in crockpot for 4-6 hours on low or 2-3 hours on high.

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SPICY GRILLED CHEESE BITES Ingredients: 1.5 cups butter, softened 5 table spoons of THE RAINES GROUP HOT SAUCE 1 slice of sharp American cheese, per sandwich 1 loaf of your favorite sandwich bread

Instructions: Heat a large grill pan over high heat. Melt butter & add THE RAINES GROUP HOT SAUCE in bowl. Soak one side of each slice of bread in mixture. Lay half of the bread, butter side down, in the pan. Put a slice of American cheese on each piece of bread. Cover with the remaining bread slices, butter side up. Grill until golden brown on both sides & cheese is melted. Cut & serve.

Prepare Time 15 Minutes

Cook Time 30 Minutes

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DEVIL WENT DOWN TO GEORGIA, LOOKING FOR AN EGG TO PEEL

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DEVIL WENT DOWN TO GEORGIA, LOOKING FOR AN EGG TO PEEL Ingredients: 12 large eggs ½ cup mayonnaise (preferably Miracle Whip) 2 teaspoons yellow mustard 2 teaspoons hot sauce (TRG) ¼ teaspoon salt ¼ teaspoon black pepper ½ teaspoon smoked paprika 4 pieces thick cut bacon (chopped up for garnish) Tamed jalapenos (for garnish)

Prepare Time 30 Minutes

Instructions: 1. Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl. 2. Using a fork, mash the yolks. Add mayonnaise, mustard, salt, pepper, and paprika and mix until smooth. 3. Fill each egg white half with equal amounts of yolk mixture. 4. Garnish each egg with a sprinkling of dill. Refrigerate covered until ready to serve. Toppings: cayenne pepper, chili flakes, ground paprika, crunchy cut bacon crumbles, feta cheese, parsley, spring onions or chives Add-ins: sriracha or other hot sauce, ripe mashed avocado, pickle relish, wasabi

Cook Time 15 Minutes

Serve Time 5 Minutes

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GHOST PEPPER CHEX MIX

95%

of our team voted this as the HOTTEST dish of all the recipes made during our cookoff. Have some cold refreshers nearby. Therainesgroup.com| 8

GHOST PEPPER CHEX MIX Instructions: Preheat the oven to 250ºF. Combine the rice chex, corn chex, wheat chex, cheese crackers, pretzels, and peanuts. Stir the dry ingredients together. Melt the butter in a separate bowl, then stir in the Worcestershire sauce, hot sauce, seasoning salt, garlic powder, and smoked paprika. Pour about a third of the seasoned butter over the dry ingredients, then stir well. Repeat two more times until all of the butter has been added. Continue to stir the chex mix until everything is very well coated. Spread the seasoned mix over a large baking sheet lined with parchment paper. Transfer the baking sheet to the oven and bake for one hour, stirring every 15 minutes. After baking for one hour, the snack mix will be dry, toasty, and delicious. Serve warm or let cool before serving.

Ingredients: 1.5 cups rice chex 1.5 cups corn chex 1.5 cups wheat chex 1 cup cheese crackers 1 cup pretzels 1/2 cup unsalted peanuts 6 Tbsp salted butter 1 Tbsp Worcestershire sauce 1.5 Tbsp The Raines Group hot sauce 1 Tbsp Ghost Pepper Hot Sauce 3/4 tsp seasoning salt 1/2 tsp garlic powder 1/2 tsp smoked paprika

Prepare Time 15 Minutes

Cook Time 60 Minutes

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Prepare Time 20 Minutes

Ingredients: 1 (8oz.) package fettuccine cooked and drained 6 tbs. butter 1/2 cup grated Parmesan cheese 2 tbs. heavy cream 4 tbs. THE RAINES GROUP HOT SAUCE

Instructions:

QUICK N’ SPICY FETTUCINE ALFREDO

In a saucepan over low heat, melt butter. Add heavy cream, cheese, and THE RAINES GROUP HOT SAUCE. Heat thoroughly and pour over fettuccine and toss. Serve warm.

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SMOKIN’ BAKED BEANS

Ingredients: 1 (16 oz.) can Pork and Beans 1/4 cup Brown Sugar 1 tbs. Chopped Onion 2 tbs. THE RAINES GROUP HOT SAUCE

Prepare Time 10 Minutes

Instructions: Mix all ingredients in a saucepan and cook over medium heat until bubbling.

Cook Time 30 Minutes

Serve Time 5 Minutes

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SPICY SHRIMP Ingredients: 1/4 lb. bacon, chopped 1 stick (1/2 cup) butter or margarine 1 medium onion, chopped 4 garlic cloves, pressed 2 tablespoon Old Bay seasoning 2 teaspoon THE RAINES GROUP HOT SAUCE 2 tablespoon lemon juice 1 1/2 pounds mediumsize fresh shrimp, unpeeled

Instructions: SAUTÉ bacon in a large skillet until crisp. Add butter and next 4 ingredients, and cook over medium heat until onion is tender. Stir in lemon juice, THE RAINES GROUP HOT SAUCE, and shrimp; cook, stirring often, 5 to 7 minutes or until shrimp turn pink. Serve with French bread. Makes 3 to 4 main dish servings or 8 appetizer servings.

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SPICY AVOCADO SALAD Instructions: In a medium bowl, combine all ingredients and gently mix together. For best flavor, allow to set for 30 minutes. Garnish with additional feta and THE RAINES GROUP HOT SAUCE.

Ingredients: 3 ripe avocados, diced 1/2 red onion, chopped 2 tomatoes, diced 1/4 cup cilantro, chopped 2 limes, juiced 2 cloves garlic, chopped THE RAINES GROUP HOT SAUCE Salt, to taste Pepper, to taste 3 tablespoons red wine vinegar 1/2 cup feta cheese Tortilla chips, for serving

Total Time 40 Minutes

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SMOKIN’ HOT BLOODY MARY 2 24oz. cans of V-8 Vegetable Cocktail 7oz. Creole mustard 1 1/2 Teaspoon prepared horseradish 1 Teaspoon garlic powder 1 Teaspoon cracked black pepper 1/2 Teaspoon salt to taste 1 1/2 Teaspoon Worcestershire Sauce 11 Dashes THE RAINES GROUP HOT SAUCE Hot pepper, spicy, or garlic vodka. We used Jeptha Creed Hot Pepper Vodka. Pour 1 1/4 ounces of Vodka and 7 ounces of the mix on ice in a 12-ounce glass. Add horseradish, salt, pepper, creole mustard, & Worcestershire. Garnish with celery stick, pickle, tomato, lime slice, olives and bacon.

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Prepare Time 15 Minutes

Ingredients: 2 Ripe avocados 1/2 Cup mayonnaise 3 Tablespoons lemon juice 1 Teaspoon chili powder 1/2 bottle THE RAINES GROUP HOT SAUCE 1 Garlic clove, pressed 1/4 Teaspoon salt

Serve Time 60 Minutes

Instructions: Place avocados in a blender and blend until smooth. Stir in remaining ingredients. Refrigerate for 1 hour before serving to let flavors set.

SMOKIN’ HOT AVOCADO DIP Therainesgroup.com | 15

DELUXE CHEESEBURGER SALAD This deluxe cheeseburger salad recipe makes an easy, healthy, low carb lunch or dinner in just 30 minutes, with simple ingredients and a little spice.

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Instructions: Preheat oven to 425F. Slice bun tops into 1/4-in. strips (if bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on a large baking pan; bake 8-10 minutes or until lightly toasted. Let cool completely. Cut onion in half crosswise. Slice half of the onion crosswise into thin rings. Cut tomatoes into quarters lengthwise and slice crosswise. Set onion and tomatoes aside. Cook ground beef in (8-in.) saute pan over medium-high heat 5-7 minutes or until no longer pink, breaking beef into crumbles. Meanwhile, chop remaining onion half using a food chopper. Finely dice pickles. In a bowl, combine chopped onion, pickles, ketchup, mustard and THE RAINES GROUP HOT SAUCE. Add cooked beef and mix well. To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve while hot.

Ingredients: 4 sesame seed hamburger bun tops 1 small red onion, divided 2 plum tomatoes 3/4 lb 95% lean ground beef 1/2 cup finely diced dill pickles 3/4 cup ketchup 1 tbsp yellow mustard THE RAINES GROUP HOT SAUCE - add to the desired spiciness 8 cups thinly sliced romaine lettuce 1 cup (4 oz) shredded cheddar cheese

Prepare Time 15 Minutes

Cook Time 30 Minutes

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MEXICAN CHICKEN LASAGNA Instructions: Chop cilantro. Place cream cheese in bowl and microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well. Chop onion and set aside. Spread 2/3 cup of enchilada sauce over bottom of a deep pan. Pour remaining enchilada sauce into a mixing bowl; set aside. To assemble lasagna, using tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in a deep pan, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread evenly. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over the second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack Cheese. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional cilantro and add THE RAINES GROUP HOT SAUCE to the desired spiciness. Cut into squares and serve.

Ingredients:

Prepare Time 15 Minutes

Cook Time 30 Minutes

1/4 cup lightly packed fresh cilantro leaves - chop additional if you would like to sprinkle some on top after cooking 1 pkg (8 oz) cream cheese 2 cups (8 oz) shredded Monterey Jack cheese, divided 1 medium onion (about 2/3 cup chopped) 1 can (28 oz) enchilada sauce THE RAINES GROUP HOT SAUCE -ADD TO THE DESIRED SPICINESS 12 (6-in.) corn tortillas 3 cups diced or shredded cooked chicken Therainesgroup.com | 18

BLAZIN’ PEANUT BRITTLE Ingredients: 2 cups sugar 1/2 cup light corn syrup 1 tbs. butter 1 tsp. baking soda 2 cups dry roasted peanuts 2 teaspoon THE RAINES GROUP HOT SAUCE

Instructions: Combine sugar and corn syrup in a saucepan. Cook over low heat, stirring until sugar dissolves. Cover and cook on medium heat in a large saucepan combine another 2 minutes. Uncover, add peanuts, and cook stirring occasionally to crack stage (300 F). Stir in butter, baking soda, and THE RAINES GROUP HOT SAUCE. Pour into buttered jelly-roll pan and spread thinly. Cool and break into pieces.

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SPICY CARAMEL COOKIES Instructions: 1. In a small bowl, stir together 1 tbsp butter, the brown sugar, THE RAINES GROUP HOT SAUCE & gochujang until smooth. Set aside for later, at room temperature. 2. In a large bowl, by hand, whisk together the remaining 7 tbsp butter, the granulated sugar, egg, salt, cinnamon and vanilla until smooth, about 1 minute. Switch to a flexible spatula and stir in the baking soda. Add the flour & gently stir to combine. Place this large bowl in the refrigerator until the dough is less sticky but still soft & pliable, 15 to 20 minutes. 3. When dough is chilling, heat oven to 350 degrees & line 2 large pans with parchment. 4. Remove the dough from the refrigerator. In 3 to 4 separately spaced out blobs, spoon the gochujang mixture over the cookie dough. Moving in long circular strokes, swirl the gochujang mixture into the cookie dough so you have streaks of orange-red rippled throughout the beige. Be sure not to overmix at this stage, as you want wide, distinct strips of gochujang. 5. Use an ice cream scoop to plop out ¼-cup rounds spaced at least 3 inches apart on the sheet pans. 4 cookies per pan. Bake until lightly golden at the edges/ dry and set in the center, 11 to 13 minutes, rotating the pans halfway through. Let cool completely on the sheet pan; the cookies will flatten slightly & continue cooking as they cool. The cookies will keep in an airtight container at room temperature for up to 2 days.

Ingredients: Makes 8 LG cookies ½cup (8 tbsp unsalted butter, very soft 2 tbsp brown sugar 1 tbsp gochujang 1cup/200 grams granulated sugar 1 Lg egg, at room temp ½ tsp coarse kosher salt or ¾ teaspoon kosher salt ¼ tsp ground cinnamon 1 tsp vanilla extract ½ tsp baking soda 1½ cups all-purpose flour 1 tsp THE RAINES GROUP HOT SAUCE

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SPICE CRISPY TREATS

Ingredients: Half stick of unsalted butter 1 package of mini marshmallows 5 1/2 cups of rice crispy cereal 1 package of semi sweet chocolate chips 2 tbs. THE RAINES GROUP HOT SAUCE

Total Time 60 Minutes

Instructions: 1. Melt butter in a large saucepan. Melt until liquefied. 2. Add the whole package of marshmallow in and stir constantly until melted down into liquid. 3. Add hot sauce and stir until mixed well 4. Add rice crispy cereal and mix well, until even. 5. Pour mixture on a 2 in deep baking sheet (with wax paper) and even out as best you can. 6. Let sit for 1 hour while the mixture firms up. 7. Melt chocolate in a mixing glass. 30s each time x2. And 10s after if needed Melt about a half pack of semi sweet chocolate, more if preferred. Spread on top of the rice crispy block. Let cool. Use the freezer in 10min intervals to help the crispy and the chocolate dry/cool** After regular chocolate, melt about 1/5 or so white chocolate and use for drizzle on top (OPTIONAL)

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