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Lal's Ridiculous Sweet Chili Sauce Meatloaf

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Prep 10min : Cook 40 min : Ready 50 min

 

Ingredients

 

• 2 Pounds of organic ground beef 

• 1 Medium Onion

• 1 Green pepper

• 2 Chilies (optional)

• 1/4 cup of Italian bread crumbs

• 1 Teaspoon of salt

• 1 Healthy tablespoon of Lal's sweet chili sauce original

• 1/4 Cup Lal's sweet chili sauce original (for topping)

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Directions

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• Heat oven to 425F

• Chop the onion, green peppers and chilies

• Combine meat, spices, onions, green peppers, chilies and tablespoon of Lal's sweet chili sauce original

• Using hands fold all ingredients together mixing well

• Form the meatloaf and place in center of baking pan

• Place in oven at 425F and bake for 25 min

• After 25min take meatloaf out of oven and baste generously with 1/4 cup of Lal's sweet chili sauce original

• Place basted meatloaf back in the oven for an additional 15 min

• Take loaf out of the oven and rest for 5 min

• Slice and enjoy 

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Baked Potatoes With Lal's Sweet Chili Sauce

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Prep 10min : Cook 1h15min : Ready 1h25min 

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Ingredients

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• 4 Large potatoes

• 1 Teaspoon olive oil

• 2 Cups grated sharp cheddar cheese

• 1 Tablespoon sour cream

• 1 1/2 Tablespoon of Lal's sweet chili sauce (original flavor)

• Salt and pepper

• 1 Teaspoon butter

• Paprika

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Directions

 

• Pre heat oven to 400F

• Wash the potatoes in cold water, dry and place on a baking tray 

• Prick the potatoes with a sharp knife 

• Rub the olive oil on to the potatoes and cook in the oven for 1 hour... or longer, until cooked through

• Allow the hot potatoes to cool for 10 minutes 

• Cut potatoes in half length wise and scoop out the potato, from  the skins.(make sure you don't damage the skins)

• Place the scooped potato in a bowl and add one cup of grated cheese, sour cream, chili sauce, salt and pepper and butter

• Mash all the ingredients together

• Place a heaped tablespoon of the potato mixture back into the  potato skins, filling them to the top

• Add the left over grated cheese, to the potato tops

• Sprinkle a small amount of Paprika onto the grated cheese

• Place on a baking tray and bake for a further 15 mins until the cheese has melted

• Serve on a bed of salad with Lal's Sweet Chili Sauce on the side

 

These potatoes are delicious eaten on their own or as a side to  any meat chicken or fish dish.

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Tanisha's Wonderful Vegan Mexican Pizza with Lal's Chipotle style

 

Prep 30min : Cook 10min : Ready 40min

 

• 1 pk tostadas 

• 1-2 cans of black beans or beans of choice

• 2 TBsp of grape seed oil

• 2 TBSp chopped garlic 

• 8-10 mushrooms

• 1 jalapeño 

• Vegan cheese of choice( I used daiya cheddar)

• Chopped green onion

• Vegan sour cream( for topping)

• 2 Diced tomatoes of choice( I used Roma)

• Black olives

• 1 avocado

• 2 tbsp fresh chopped cilantro 

• 1 cup of soaked or boiled walnuts

• 1 1/2 tbsp of liquid smoke

• Dash of sea salt

• Black pepper

• Paprika 

• 1/2 of diced white onion

 

Directions

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• Soak walnuts overnight, if pressed for time boil them until soft (around 25 minutes )

• Add a little sea salt,&  liquid smoke (you want them soft) 

• Drain black beans, rinse, add to a bowl with sea salt, pepper, paprika, & mash until it becomes a paste texture, And set aside.

• Next drain the walnuts and set aside.

• Wash and rinse mushroom, dry them and add the mushroom, walnuts, onion, salt, pepper, paprika, jalapeño & garlic to a food processor and pulse, you want it to resemble a meaty texture ( do not blend to avoid becoming mushy). 

• Take the grape seed oil and coat a nonstick pan ( add the mushroom walnut mixture and scramble around the pan for about 8-10 minutes add a little liquid smoke 1 tbsp. Mix well and set aside when done. 

• Line up your toppings, of choice for the tostada (I used black olives, avocado, fresh cilantro, vegan cheese and vegan sour cream, and topped with Lal’s sweet chili sauce. 

• Take the tostada this is your first layer, spread the heated black bean  mash mixture, then add some of the walnut mushroom meat on top, then sprinkle a little vegan cheese on top of the mushroom mixture. 

• Next take another tostada and place on top of the first one and repeat with bean mash and walnut meat, top with vegan cheese( you should have 2 layers at this point) bake in the oven on 350 for 7-8 minutes .

• When done take out of the oven add your toppings diced tomatoes, black olives, cheese, green onions, avocado & vegan sour cream, sprinkle fresh cilantro and top with Lal's sweet chili chipotle sauce and enjoy . 

 

Submitted by: Tanisha Holley of Food 4 Life LLC. Baltimore Md, 21244

 

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Crockpot Ribs with Lal's Sweet Chili Sauce

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Prep 10min : Cook 8 hours : Ready 8 hours 10 min

 

Ingredients

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• 2 Racks of Ribs

• 2 Tbls salt

• 1 Tbls pepper

• 1 Medium yellow onion

• 2 Jars Lal's Sweet chili sauce Original flavor

• 1 Throw away liner

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Directions

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• Rub salt and pepper all over the ribs

• Line crockpot with liner

• Chop onion add to crockpot

• Add first layer of ribs and coat with first bottle of Lal's sweet chili sauce original

• Add second layer of ribs and coat with second jar of lal's sweet chili sauce original

• Set Crock pot to low and cook for 8 hours

 

These babies just fell off the bone!

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Submitted by: Janie Witt Dallas Ft Worth

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Lal's Sweet Chili Sauce Tomahawk Steak and Chimichurri 

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Prep 5min : Cook 40min : Ready 45min

 

Ingredients

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• 1 Tomahawk steak

• Generous amount of course salt

• Ground black pepper

• 1/2 cup Lal's sweet chili sauce (Original or Horseradish)

 

Directions

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• Rub generous amount of salt on whole steak 

• Rub pepper on both sides of steak

• Let steak sit for 10-15 min

• Turn on grill and get Temp to 550F, at the same time preheat the oven to 375F

• Grill steak on both sides at 550F about 4 min per side (let the flames lick the steak and bone)

• Place steak on cooking tray and baste both sides of steak generously with Lal's sweet chili sauce 

• Transfer to preheated 375F oven, place on center rack

• Cook for 30-35 min or until internal temp has reached 130f

• Take steak out and rest for 5 min

 

One of the best cuts of meat in my opinion 

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Chimichurri Sauce to Compliment

 

Prep 25min : Rest 5min : Ready 30min

 

Ingredients

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• 1 shallot finely chopped

• 2 whole jalapeños finely chopped 

• 5 garlic cloves Finely chopped 

• 1/2 cup red wine vinegar 

• 2 tsp salt course

• 1/2 cup finely chopped cilantro 

• 1/4 cup finely chopped flat leaf parsley

• 2 Tbls fInely chopped oregano

• 3/4 cup extra virgin olive oil

• 1 Tsp Cheyanne pepper

• 1 Tbls spoon fresh lemon juice

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Directions

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• Cut and finely chop Shallot, Jalapeños, Garlic, cilantro (leaves), Parsley (leaves) and oregano

• Add all finely chopped ingredients to mixing bowl

• Add Red wine vinegar and extra virgin olive oil

• Stir all together

• Add salt, cayenne pepper and lemon juice

• Stir all together well

• Rest for 5 min

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Serve this as a compliment to any steak. It's fantastic!

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Parmesan-Crusted Salmon with Lal's Chili Sauce Vinaigrette

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Prep Time: 30-40 Minutes, makes two large servings

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Ingredients

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• Grape Tomatoes-1/2 cup

• 6 Fresh Basil Leaves, stems removed

• 1 Shallot

• 2 Salmon Fillets

• 1 oz. Parmeson (grated)

• 1/4 cup Panko Bread Crumbs

• 1 oz. Lal's Sweet Chili Sauce (Raspberry flavor)

• 1/2 oz. Balsamic Vinegar

• 4 oz. Baby Arugula

• Have on-hand: Olive Oil, Kosher Salt, Pepper

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Directions

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• Preheat oven to 400 degrees Farhenheit

• Prep Ingredients: Halve tomatoes, stack basil leaves, roll into long cylinder and slice to make thin strips. 

• Peel and slice shallot into very thin discs. 

• Rinse salmon fillets, pat dry and season both sides with 1/4 tsp. salt and pinch of pepper. 

• Make Parmesan-Panko crust: Combine parmesan, Panko, pinch of salt and pepper and one Tbsp olive oil. 

• Bake Salmon: Place fish on foil-covered baking sheet, brush each top with 1 tsp Lal's (raspberry flavor) Sweet Chili Sauce. Top with Parmesan-panko crust and place on top with parmesan-panko crust and place on top rack in oven. Bake until crust has toasted a bit and browned and fish reaches internal temperature of 145 degrees Fahrenheit (12-15 minutes). While fish continues to bake, make vinaigrette. 

• Make the Vinaigrette: In medium bowl, mix remaining Lal's (raspberry flavor) Sweet Chili Sauce, balsamic vinegar, sliced basil and a pinch of salt and pepper. Whisk in 2 Tbsp olive oil. 

• Make bed of Salad: Place washed arugula, tomatoes, shallots (to taste) and in bowl w/vinaigrette and toss. 

• Finish Dish: Place bed of salad on plate. Nestle fish on top of salad and garnish with a basil sprig or two. 

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Recipe submitted by Susannah Ethington, Kansas City, MO

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