4 dozen prepared meatballs (use frozen or prepare your own favorite recipe) 1 bottle Bronco Bob’s Roasted Raspberry Chipotle Sauce
If using frozen prepared meatballs, heat as directed. Place in saucepan and cover with Bronco Bob’s Roasted Raspberry Chipotle Sauce. Simmer over low heat for 15 minutes, stirring once or twice. Keep hot and serve as a tasty appetizer.
3 (16 oz.) cans pinto beans*; 1 bottle Bronco Bob’s Smoked Bacon Chipotle Sauce; 4 slices bacon, cut in half; Preheat oven to 300 degrees F. Combine beans and Bronco Bob’s Smoked Bacon Chipotle Sauce. Grease a 2-1/2 quart baking dish and pour prepared beans into dish. Place bacon slices on top. Cover and bake for 2-1/2 hours, remove cover for last hour to crisp bacon. Get ready for some HEAT! Serves 4 to 6;
*(canned pork and beans may be used in place of pinto beans for a “sweeter fire”).
Combine 1 bottle Smoked Bacon Chipotle Sauce with 1 package of little smoked sausages. Heat and serve as a delicious appetizer.
Brush the Smoked Bacon Chipotle sauce over poultry in the last 10 minutes of grilling or baking for a great barbeque taste.
Ingredients:
1-1/2 lbs of boneless skinless chicken breast or beef tenderloin, diced
1 bottle of Orange Ginger Grilling Sauce
1/4 cup of thinly sliced scallions
1/4 cup of sliced mushrooms
1/4 cup of sliced red bell peppers
3 cups of steamed white rice
1 tsp of sesame seeds
2 tbsp of vegetable oil
Instructions:
Use either salmon steaks or salmon filets. Marinate salmon in Bronco Bob’s Roasted Raspberry Chipotle Sauce for 1 hour. Sear both sides of salmon on medium hot grill to seal in moisture. During last 5 minutes of cooking, baste both sides with Bronco Bob’s Roasted Raspberry Chipotle Sauce. This final basting will ensure a delicious glaze on the salmon.