THE RAINES GROUP
Introduction
This year, our hot sauce celebration was held in honor of Cinco de Mayo, a perfect way to turn up the heat and share something special with our amazing clients Our signature hot sauce is expertly crafted in the heart of Arizona, capturing the bold, vibrant flavors of the Southwest. Once it’s shipped to Ohio, we proudly add our private label, making each bottle a unique expression of The Raines Group's commitment to quality and care.
As summer cookouts and festive gatherings begin to fill your calendar, we invite you to explore the mouthwatering recipes in this cookbook. Each dish highlights the versatility of our hot sauce, infusing meals with southwestern flair and midwestern warmth. Whether you're entertaining for the holidays or just enjoying a backyard get-together, these recipes are sure to i nature sauce brings bold ceptional service to every Group, even the smallest thoughtfully crafted for a
Arizona Gunslinger Red
SPICY GUACAMOLE
Ingredients:
Large Ripe Avocados
1 Medium Tomato
White Onion
1/2 Cup Cilantro
SerranoPeppers
Garlic
1-2 Fresh Limes
Salt & pepper
Cumin
TRG Hot Sauce
*Serve with chips of choice
Instructions:
Prepare Time
15 Minutes
Cut avocados in half, remove the seeds & scrape them out into a flat bottomed bowl. Smash with a potato masher or a fork. Squeeze lime juice directly over avocados. Chop onion & add it to the bowl. Remove seeds from jalapenos, finely dice & add to the bowl. Cut the tomato in half parallel with the top & remove seeds. Dice your tomatoes & add them to your bowl. Press garlic & chop your cilantro than add them to the bowl. Add 1/2 tsp dry cumin powder, 1/4 tsp freshly ground black pepper, 1/2 tsp salt & serve right away. Top with TRG Hot Sauce
FIRE AND BRINE PICKLE DIP
VOTED MOST CREATIVE
FIRE AND BRINE PICKLE DIP
Ingredients:
1 tablespoon salted butter
3/4 cup panko
1 (16-ounce)
container sour
cream
1 (1-ounce)
envelope ranch dressing mix
1 1/2 cups
chopped fresh dill pickles plus 1 tablespoon pickle brine
Fresh dill pickle chips, fresh dill, & fresh cracked black pepper
Wavy potato chips, for serving
1 tsp TRG Hot Sauce
Instructions:
1.Melt butter in a medium skillet over medium. Add panko, cook, stirring constantly, until lightly toasted, 3 to 5 minutes. Remove from heat, stirring occasionally, until cooled and golden brown, about 5 minutes.
2.Stir together sour cream, TRG Hot Sauce, ranch mix, chopped pickles and pickle brine, and 1/2 cup of the toasted panko in a medium bowl until combined. Top with pickle chips, dill, black pepper, and remaining 1/4 cup toasted panko. Serve with potato chips.
Prepare Time 20 Minutes
GHOST PEPPER SALSA
VOTED SPICIEST DISH
GHOST PEPPER SALSA
Instructions:
First, gather up your ingredients - 4 ghost peppers, medium tomato, small white onion, large lime (or use 3 tablespoons lime juice), 1/4 cup chopped cilantro, & a bit of salt.
Chop the peppers, tomato and onion, then add them to a bowl with the lime juice and cilantro. Toss everything together to combine it
Add in a few sprinkles of salt to your personal tastes!
Next, Add all of the ingredients to a food processor or blender and process it until it is nice and smooth.
Add the ingredients to a pan and bring to a quick boil
Simmer it for about 15 minutes to let the flavors develop
Cool, and adjust with salt to your tastes and BOOM!
Ingredients:
Ghost Peppers. 4 chopped
Tomato. 1 medium, chopped.
White Onion. 1 small, chopped.
Lime Juice. 3 tablespoons.
Cilantro ¼ cup chopped
Salt. To taste.
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
SPICY QUESO DIP
Ingredients:
Olive oil
Yellow onion, diced
Jalapenos, diced
Salt & pepper
Garlic
Tomato
American cheese
Pepper jack cheese
Milk
TRG Hot Sauce
*Serve with chips of choice
Instructions:
In a large frying pan or skillet, heat olive oil over medium heat. Add finely diced onions & jalapeños. Cook until tender then add garlic & finely chopped tomatoes & continue cooking for an additional minute or two.
Next, add both types of shredded cheese & reduce to medium low heat stirring until cheese has melted then add milk. Stir.
Prepare Time 15 Minutes
Continue cooking until hot & bubbly, season with salt & pepper to taste. Top with sliced green onions, TRG Hot Sauce & cilantro, if desired, & serve immediately with tortilla chips.
Prepare Time 20 Minutes
BUFFALO CHICKEN DIP
Ingredients:
Chicken
Cream cheese
Ranch dressing
Hot sauce
Garlic powder
Green onions or Chives
Shredded cheese
4 tbs. TRG Hot Sauce
Instructions:
1. Cook the chicken. Bring a large pot of water to a boil over high heat Add chicken breasts to the pot & return to a boil Remove from heat & cover with a tight-fitting lid. Allow your chicken to poach, covered, for approximately 25 minutes. When fully cooked, remove from the pot & allow to rest until cool
NOTE: the cooking time for the chicken is not included in the total cook time for this dish.
TIP – You’ll need approximately 3-4 cups of cooked & shredded chicken. Preheat oven to 350F & spray a 9×9 inch baking pan (non-stick cooking spray).
2. Make your creamy buffalo ranch sauce. After your chicken has been cooked & shredded, heat cream cheese, ranch dressing, hot sauce, pepper, & garlic powder in a small pot over medlow heat. Whisk until combined & creamy, then remove from heat.
3. Combine & bake.
Stir in the green onion, shredded chicken, one cup of the shredded cheddar cheese, & one cup of the shredded mozzarella cheese. Transfer the mixture to a baking pan & sprinkle with the remaining shredded cheese. Transfer to the oven & bake until golden & bubbly.
SPICY CHICKEN MEATBALLS
VOTED BEST OVERALL DISH
SPICY CHOCALATE CUPCAKES
Instructions:
Preheatovento350°F.Lineamuffintinwithcupcakeliners.
Inalargebowl,combinecakemix,puddingmix,eggs,oil, water,sourcream,&hotsauce.Beatuntilsmooth.
Foldinthechocolatechips.
Dividebatterevenlyamongcupcakeliners,fillingeachabout ⅔full.
Bakefor18–22minutes,oruntilatoothpickinsertedinthe centercomesoutclean.
Coolinthepanfor5minutes,thentransfertoawirerackto coolcompletely.
Ingredients:
1 box of chocolate cake mix
1 box (3.9 oz) chocolate pudding/pie filling powder
4 eggs
3/4 cup oil
3/4 cup water
1/2 cup sour cream
1 cup mini semisweet
chocolate chips
1/4 cup TRG Hot Sauce
Total Time
40 Minutes
SPICY BLIZZARD FRIES
Ingredients:
2 lb bag frozen curly fries
Creamy Mayo:
½ cup Kewpie mayo, 2 Tbsp pickled jalapeños, 1 garlic clove, zest & juice of ½ lime
Toppings:
¼ cup hoisin, 1 Tbsp TRG Hot Sauce, sriracha (to drizzle), 1 Tbsp furikake, ½ cup crushed arare crackers
Instructions:
Preheat oven to 425°F and place rack in upper third.
Line a baking sheet and spread fries in an even layer. Roast 15 minutes, toss, and roast another 15 minutes until crispy.
In a food processor, blend mayo, jalapeños, garlic, lime zest & juice until smooth.
Drizzle fries with mayo, hoisin, TRG Hot Sauce & sriracha.
Sprinkle with furikake and crushed arare crackers. Garnish with scallions & serve immediately.
Ingredients:
1 lb elbow macaroni
2 cups shredded sharp cheddar
1 cup shredded mozzarella
½ cup cream cheese (room temp)
⅓ cup buffalo wing sauce (like Frank’s RedHot) + 1 tsp TRG sauce
2 cups milk (whole preferred)
2 Tbsp butter
2 Tbsp flour
Salt and pepper, to taste
Optional: 1½ cups cooked, shredded chicken or rotisserie chicken
Optional toppings: blue cheese crumbles, green onions, ranch drizzle
Instructions:
Cook pasta; drain & set aside. Melt butter in saucepan, whisk in flour, & cook for 1–2 mins. Slowly whisk in milk, cook until thickened, then stir in cream cheese & buffalo sauce. Add cheddar & mozzarella, stirring until melted.
Mix in pasta (& chicken, if using) until coated.
Season with salt & pepper to taste.
Optional: Top with extra cheese & broil for 2–3 mins.
Prepare Time 35 Minutes
BUFFALO MAC & CHEESE
SPICY BUFFALO CHICKEN SALAD
VOTED MOST CREATIVE
SPICY BUFFALO CHICKEN SALAD
Instructions:
Preheat your grill to the highest setting. I like to grill this chicken but you can cook it however you prefer.
Season the chicken all over with the salt, pepper & garlic powder. Drizzle a little wing sauce on it too.
Grill the chicken for 5 to 6 min a side, until cooked through and the internal temperature reaches 165 degrees F. I highly suggest using a meat thermometer because the time will depend on the size of your chicken breasts and the heat of your grill.
Once chicken is grilled, let it rest while you chop other ingredients. Chop the carrots, celery, cucumbers & green onions. Chop the romaine lettuce & place it in a large bowl. I like to chop everything in pieces that are evenly sized - or at least as close as I can get them. Chop the cilantro & chives too. Combine it all in a bowl with the lettuce. Season with a pinch of salt & pepper & toss.
Slice or chop the chicken (whatever size you prefer) & toss it with a few tablespoons of the wing sauce Add the chicken into the bowl with the salad.
Drizzle the entire thing with ranch dressing & more wing sauce if you’d like. Serve!
Ingredients:
1 pound boneless, skinless chicken breasts
Kosher salt & pepper
Garlic Powder
Buffalo wing sauce + TRG Hot Sauce
4 carrots, peeled and chopped
4 celery stalks, chopped
1 seedless cucumber, peeled & chopped
8 to 10 cups chopped romaine hearts
4 green onions, thinly sliced
½ cup crumbled blue cheese
½ cup chopped cilantro
¼ cup chopped chives
Ranch Dressing for serving
Prepare Time 20 Minutes
Cook Time 15 Minutes
KENTUCKY BUTTER CAKE
Instructions:
1.Gatherallingredients.
2 Preheattheovento325degreesF(165degreesC) Greaseandfloura10-inch Bundtpan.
3.Makethecake:Mixflour,sugar,salt,bakingpowder,&bakingsodatogetherin alargebowl.Blendinbuttermilk,butter,eggs,&vanillawithanelectricmixer. Beatfor3minsonmediumspeed.Pourbatterintothepreparedpan.
4.Bakeinthepreheatedovenuntilawoodentoothpickinsertedintothecenter ofthecakecomesoutclean,about1hour
5.Whenthecakeisalmostfinishedbaking,makethebuttersauce:Combine sugar,butter,TheRainesGroupHotSauce,water,&vanillainasaucepanover mediumheat.Cookandstiruntilfullymeltedandcombined;donotboil.
6.Removethecakefromtheoven.Prickholesinthestill-warmcake,then slowlypourbuttersauceoverthetop.
7 Letcakecoolbeforeremovingfrompan,about30minutes
Ingredients:
Cake:
3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt 1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
1 cup unsalted butter, softened
4 large eggs
2 teaspoons vanilla extract
Butter Sauce:
Prepare Time 20 Minutes Cook Time
3/4 cup white sugar
1/3 cup unsalted butter
3 tablespoons water
1 teaspoon TRG Hot Sauce
2 teaspoons vanilla extract
CHICKEN TORTILLA SOUP
Ingredients:
1 tbsp oil
1 small onion, chopped
2 garlic cloves, minced
1 tsp chili powder
1/2 tsp cumin
10 oz can diced tomatoes with green chilies
4 cups chicken broth
1 tbsp The Raines Group Hot Sauce
1 (15 oz) can black beans, drained
1 cup corn (frozen or canned)
2 cups cooked, shredded chicken
Salt & pepper to taste
Top with tortilla strips, avocado, cheese, lime, & cilantro
Instructions:
Sauté onion and garlic in oil (3–4 mins).
Stir in chili powder, cumin, tomatoes, sauce, broth, beans, corn, and chicken. Simmer 15–20 mins.
Season to taste.
Serve hot with tortilla strips and desired toppings.
SHRIMP ETOUFFEE
Instructions:
1.Make a roux: Melt butter, whisk in flour. Stir constantly over medium heat until light brown (5–7 mins).
2.Add veggies: Stir in onion, pepper, celery, and garlic. Cook until soft (5 mins).
3.Add liquid & seasonings: Slowly stir in stock and seasonings. Simmer 5–10 mins until thick.
4.Add shrimp: Simmer 3–5 mins until pink and cooked through.
5.Serve over hot rice. Garnish with green onions and parsley.
Ingredients:
1 lb shrimp, peeled & deveined
1/4 cup butter
1/4 cup flour
1 small onion, diced
1/2 bell pepper, diced
2 celery stalks, diced
2–3 garlic cloves, minced
1 1/2 cups seafood or chicken stock
1 tsp Cajun or Creole seasoning
1/4 tsp paprika
1 tsp TRG Hot Sauce
Salt & pepper to taste
Green onions & parsley for garnish
Cooked white rice, for serving
