Danger-Dust.com | Order Your Bottles Today!

A few of our favorite recipes to get you started!

Back to Top

White Chicken Chili

  • Ingredients
    • 1 lb ground chicken
    • 1 lb boneless\skinless chicken breasts browned and finely chopped
    • 1 large chopped onion
    • 2 cloves crushed garlic
    • 1 cup finely chopped cilantro leaves
    • One half green bell pepper finely chopped
    • 1.5 tsp garlic powder
    • 1 tbsp vegetable or olive oil
    • 4 (15.5 oz) cans great northern beans
    • 3 (15.5 oz) cans great northern beans (blended or pureed)
    • 2 (15.5 oz) cans rinsed black beans
    • 1 can (14.5 oz) chicken broth
    • 2 (4.5 oz) cans chopped green chilies
    • 1 tsp cumin
    • 1.5 tsp garlic salt
    • .25 tsp cayenne pepper
    • 1 tsp Danger Dust Pepper Blend Seasoning
    • 2 tsp chef’s pepper
    • Salt to taste
    • 4 oz whipping cream
    • 8 oz sour cream (optional)
  • Directions
    • Sautee chicken, onion, and garlic salt in oil until chicken is done
    • Combine the rest of the ingredients
    • Bring to a boil, then reduce heat and simmer for 30 minutes
    • Remove from heat and add whipping cream (and sour cream optional)
    • Garnish with cheese and raw onions

Back to Top

Chili

  • Ingredients
    • 1 lb. ground beef browned and drained
    • 1 lb. Italian sausage browned and drained
    • 1 can (15.8 oz) dark red kidney beans
    • 1 can (15.8 oz) light red kidney beans
    • 1 can (15.8 oz) black beans
    • 3 cans (15.5 oz) chopped Italian tomatoes
    • 2 cans (15.5 oz) stewed tomatoes
    • 2 cans (4.5 oz) chopped green chilies
    • 1 large chopped onion
    • 1 large chopped green pepper
    • 2 cloves crushed garlic
    • .25 cup chopped cilantro
    • 1 qt chicken broth  
    • 1 cup uncooked noodles (elbow macaroni or small spiral pasta)
    • 2-3 tbsp. Chili powder
    • 1 tsp Danger Dust Pepper Blend Seasoning
    • Salt to taste
    • 1.5 tsp onion powder
    • 1.5 tsp garlic powder
    • .5 tsp cayenne pepper
    • 1 tsp. sweet basil
    • 1 tsp oregano
    • 1 tsp thyme
    • 1 tsp cumin
  • Directions
    • After the meat is cooked and drained, combine all ingredients (except noodles) together and bring to a boil.  Once boiling, add the noodles and continue boiling for 10 minutes.  Reduce heat and simmer for 10 more minutes before serving.
  • Garnish with cheese and raw onions

Back to Top

Spicy Toscana Soup

  • Ingredients
    • 1 lb. Italian sausage
    • 5 medium potatoes cut in half lengthwise, then cut thin
    • 1 med onion chopped
    • 2 cloves garlic crushed
    • 4 cups kale leaves sliced thin and chopped
    • 2 quarts chicken broth
    • 1 cup heavy whipping cream
    • .75 tsp Danger Dust Pepper Blend Seasoning
    • Salt to taste
    • 1 tsp pepper
  • Directions
    • After sausage is cooked and drained, combine all ingredients together and bring to a boil, then simmer for 10 minutes.
    • Add the kale and simmer for 5 more minutes
  • Add the whipping cream, stir and servee

Back to Top

Taco Soup

  • Ingredients
    • 2 lbs ground beef browned and drained
    • 2 cups diced onions
    • 2 cans (15.5 oz) pinto beans
    • 2 cans (15.5 oz) light red kidney beans
    • 2 cans (4.5 oz) chopped green chilies
    • 1 can (15.5 oz) tender white corn, drained
    • 1 can (14.5 oz) Mexican-style stewed tomatoes
    • 1 can (14.5 oz) diced tomatoes
    • 1 can (14.5 oz) tomatoes with chilies
    • 1 (1.25 oz) package taco seasoning mix
    • 1 (1 oz) package ranch salad dressing mix
    • 1 tsp Danger Dust Pepper Blend Seasoning
    • 1.5 tsp pepper
    • 1 tsp cumin
    • Salt to taste
  • Directions
    • After ground beef is cooked and drained, combine all ingredients and seasonings and cook on low in a slow cooker for 6 hours (or on medium on the stovetop for 1 hour).
    • Garnish with corn chips, sour cream, green onions, cheese, and jalapenos 

Back to Top

Homemade Cheese Dip

  • Ingredients
    • 1 box Velveeta cheese
    • 1 tube Jimmy Dean sausage
    • .5 cup salsa
    • 1 (14.5 oz) can diced tomatoes
    • 1 (4.5 oz) can chopped green chilies
    • 1 tsp Danger Dust Pepper Blend Seasoning
  • Directions
    • Brown and drain the sausage
    • Combine all the ingredients in crock pot and heat through
    • Serve with corn chips

Back to Top

Southwestern Egg Rolls

  • Ingredients
    • 2 tbsp vegetable oil
    • 1 skinless, boneless chicken breast half
    • 2 tbsp minced green onion
    • 2 tbsp minced red bell pepper
    • .5 cup frozen corn kernels
    • .25 cup black beans, rinsed and drained
    • 2 tbsp frozen chopped spinach, thawed and drained
    • 2 tbsp diced jalapeno peppers (sometimes we use 1-2 tbsp. of canned jalapenos)  
    • .5 tsp cumin
    • .5 tsp chili powder
    • Salt to taste
    • .25 Danger Dust Pepper Blend Seasoning 
    • .25 tsp cayenne pepper
    • .75 cup shredded Monterey Jack cheese (we occasionally use pepper jack or a mixture of the two) 
    • 6 or 9 inch flour tortillas (the bigger tortillas roll better) 
    • 1quart oil for deep frying
  • Directions
    • Rub 1 tbsp vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
    • Heat remaining 1 tbsp vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
    • Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, cumin, chili powder, salt, Danger Dust Pepper Blend, and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
    • We make two rolls at a time.  Therefore, you should place two tortillas along with a glass of water in the microwave.  Microwave on high for approximately thirty seconds, or until hot and pliable.
    • Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas and roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
    • In a large, deep skillet, heat oil for deep-frying to 360 degrees F.  Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.  Use ranch for a dipping sauce. 
    • Note: Triple the recipe so that you have extra rolls on hand in the freezer.  This also helps reduce the amount of leftover ingredients.    

Back to Top

Seasoned Sweet Corn

  • Ingredients
    • Fresh corn
    • Dangerous Brand Seasoning Salt
    • 1 tbsp sugar
    • 1 tbsp lemon juice
  • Directions
    • Place ears in enough water to cover them completely.
    • Do not add salt to water (it toughens the corn)
    • Add sugar and lemon juice to the water
    • Heat until it boils.  Cover and boil 5-7 minutes.
    • Add butter and Dangerous Brand Seasoning salt to taste

Back to Top

Spicy Grilled Shrimp

  • Ingredients
    • 1 lb raw shrimp peeled and de-veined
    • 4 tbsp olive oil
    • 3 tsp Dangerous Brand Seasoning Salt
    • 1 large crushed garlic clove
    • 1 tsp paprika
    • 2 tsp lemon juice
  • Directions
    • Combine the ingredients in a bowl and marinate for 2 hours prior to grilling
    • Heat the grill to medium heat
    • Cook the shrimp for 2-3 minutes per side or until done

Back to Top

Quick and spicy French fries or tater tots

  • Ingredients
    • French fries or tater tots
    • Dangerous Brand Seasoning Salt
  • Directions
    • Deep fry or bake French fries or tater tots
    • Lightly sprinkle with Dangerous Brand Seasoning Salt

Back to Top

Spicy Cheese Ball Puffs

  • Ingredients
    • Store bought cheese balls
    • Danger Dust Pepper Blend Seasoning 
  • Directions
    • Open bag or container that cheese balls are bought in
    • Sprinkle in Danger Dust Pepper Blend Seasoning to taste

Back to Top

Deviled Danger Dust Eggs

  • Ingredients
    • 6 hard boiled eggs
    • 4 tbsp minced onions
    • .25 cup shredded taco-seasoned cheese
    • .25 cup mayonnaise
    • .25 cup sour cream
    • .25 cup ranch dressing
    • 1 tsp Danger Dust Pepper Blend (or Dangerous Brand Seasoning Salt)
    • .5 tsp cumin
    • .5 tsp garlic powder
    • .5 tsp onion powder
    • 1 tsp chili powder
    • Salt and pepper to taste
  • Directions
    • Cut hardboiled eggs lengthwise in half.
    • Remove yolks and put in a mixing bowl
    • Put seasonings and 1 tsp water in a bowl, stir to make a paste
    • Mash yolks and mix with the rest of the ingredients
    • Spoon 1 heaping tablespoon of the mixture into the egg whites and refrigerate

Back to Top

Fish Tacos

  • Ingredients
    • Fish fillets (any pan fish will do)
    • Milk
    • Oil
    • Eggs
    • Shore Lunch fish breading
    • Taco size soft flour tortillas
    • 1 shaved or very thinly sliced cucumber
    • Shredded lettuce
    • Fresh Cilantro
    • Danger Dust Pepper Blend Seasoning to taste
    • Briannas Chipotle cheddar dressing (if you can’t find Briannas dressing, mix 1/3 ranch dressing, 1/3 chipotle mustard, and 1/3 chipotle mayo to substitute)  
    • Pico de gallo (mix ingredients in a bowl)
      • 2 medium diced tomatoes
      • .5 medium sweet chopped onion
      • 1 lime juiced
      • 3 tbsp chopped fresh cilantro
      • .5 jalapeno pepper seeded and minced
      • Salt and pepper to taste
  • Directions
    • Deep fry or pan fry the breaded fish fillets until done (breading directions on the Shore lunch box)
    • Put the cooked breaded fish fillet on the flour tortilla
    • Add Briannas Chipotle cheddar dressing (or dressing substitute)
    • Add cucumbers, lettuce, pico de gallo, cilantro, and Danger Dust Pepper Blend Seasoning to taste

© 2008-2010  TRADE ROUTE SPICES LLC

[Shop Now!] [Local Vendors] [Ingredients] [Recipes] [Our Story] [Contact Us]