Recipes

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Ingredients:

For the Pork:

• 1.5 lbs pork shoulder or pork loin, shredded or cubed
• 1 cup Deapster502 Vindaloo Sauce
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper

For the Nachos:

• 1 large bag tortilla chips (or naan chips for an Indian twist)
• 1.5 cups shredded cheese (your choice)
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, sliced (optional, for heat)
• 1/2 cup tomatoes, diced
• 1/4 cup sliced green onions
• 1/4 cup pickled red onions (optional but amazing)
• 1/4 cup sour cream or Greek yogurt (for cooling contrast)
• 1 lime, cut into wedges

Step 1: Prepare the Pork

• Season the pork with garlic powder, paprika, salt, and black pepper
• Slow cook your pork in a crock-pot or use stove top method.
• Pour in Deapster502 Vindaloo Sauce and reduce the heat to low. Cover and let it simmer for 1.5-2 hours, or until the pork is tender and can be easily shredded.
• Once done, shred the pork with two forks. Keep warm.

Step 2: Assemble & Bake the Nachos

    Preheat your oven to 375°F (190°C). On a large baking sheet or oven-safe platter, spread a layer of tortilla chips (or naan chips). Sprinkle half the cheese over the chips and add half of the pork vindaloo over the cheese. Repeat with another layer of chips, cheese, and pork. Bake 8-10 minutes. Add preferred toppings (tomato, red onion, pickled onion, cilantro, sour cream or Greek yogurt).

Ingredients:

• 1 bottle of *Deapster502 Tiger Seasoning
• 2 boneless skinless chicken breasts
• 1 tub of Member’s Mark Pineapple Jalapeño Popper Dip (or similar)
• 1 package Spinach and Herb tortilla wraps or pita wraps
• 1 package mini sweet peppers (optional - spinach, romaine,tomato, bacon, and more)
• 2 tablespoons of olive oil

Instructions:

1. Prep by cutting 2 boneless skinless chicken breasts into strips. Sprinkle *Deapster502 Tiger Seasoning on strips to your desired amount.
2. In a medium nonstick pan, drizzle olive oil. Add the chicken and sauté over medium heat until the internal temperature reaches 165°F. Remove and refrigerate until cold.
3. Flatten a Spinach and Herb tortilla wrap, spreading Pineapple Jalapeño Popper Dip (or similar) on top. Assemble cooled *Deapster502 Tiger-seasoned chicken strips onto the wrap. Slice mini sweet peppers, place them on top, then roll up and cut in half.
4. Store in an airtight container in the refrigerator. Best if used the same day. ​

Ingredients:

• 1 cup butter
• 2 cups packed brown sugar
• 1 tsp salt
• ½ cup light corn syrup
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp *Deapster502 Tiger Seasoning
• 8 quarts popped popcorn

Instructions:

1. Preheat the oven to 250°F.
2. In a large saucepan over medium heat, combine the butter, brown sugar, salt, and corn syrup. Bring to a boil, and cook for 5 minutes.
3. Remove from heat and stir in the baking soda, vanilla extract, and *Deapster502 Tiger Seasoning. Mix well, then pour the caramel mixture over the popped popcorn, stirring to coat evenly.
4. Spread the coated popcorn in a large roasting pan or sheet pan. Bake for 1 hour, stirring and flipping the popcorn every 15 minutes.
5. Remove from the oven and allow to cool completely.

Tip: If the caramel popcorn becomes stale, reheat in oven at 250°F for 30 minutes to freshen it up.

 Serves 4 people

• 600 g chicken, skin removed and diced
• 1 jar Deapster502 Tikka Masala Sauce
• 1 tablespoon vegetable oil

Instructions:

1. Heat the vegetable oil in a pan and add chicken. Cook Chicken thoroughly until internal temp reaches 165  deg F.
2. Add Deapster502 Tikka Masala Cooking Sauce. Cover and leave to cook through for 5 minutes.
3. Stir occasionally to prevent the Tikka Masala from sticking to the bottom of the pan.
4. *Optional*  Sprinkle  cilantro and serve simply with fresh hot basmati rice and Naan

Ingredients

• 2 egg whites (or regular eggs, depending on preferences)
• 1 tablespoon Deapster502 Tikka Masala sauce
• Salt & pepper to taste
• Cheese & bread of choice

Instructions
Whisk eggs with Tikka. Put ghee in your pan, add eggs & cook. Add cheese of choice to the top!
Use Aunt Millie’s low carb 5 pepper bread and serve!

Ingredients

•  2 Cups Rotisserie Chicken
• 10 oz Rotel
• 15 oz Black Beans
• 2 lbs. - Velvetta cheese - cut in chunks
• 8 oz - Cream Cheese
• 16 oz - Deapster502 Tikka Masala

Instructions
Add all of the above ingredients in a crock pot. Mix well and turn the crock pot on high. Continue stirring until cheese is all melted. Serve Hot with Chips.