Watkins Calypso Hot Pepper Sauce & Recipe

This uniquely complex, sweet and spicy sauce is perfect with rice and beans, curries, tomato juice, chicken and seafood.

• All-natural/fat-free: No preservatives.
• Exclusive: Created specially by Watkins and available nowhere else.
• Unique flavors: More than just heat—a blend of hot, sweet, and tangy flavors.
• Heat Level: Medium.
• Uses: Tomato juice or vegetable juice cocktail; chicken and seafood; beans and rice; Caribbean
and Cajun dishes; eggs; curries; salad dressings.

Calypso Spiced Walnuts

2 tbsp/30 mL orange juice
1/4 cup/60 mL sugar
1 tbsp/15 mL Watkins Original Grapeseed Oil
1 tbsp/15 mL Watkins Calypso Hot Pepper Sauce
8 ounces/227 g shelled walnuts (2 cups/500 mL)
2 tsp/10 mL Watkins Cinnamon
1/2 tsp/2.5 mL Watkins Cloves
1/4 tsp/1.2 mL freshly-ground Watkins Sea Salt

Combine first four ingredients in glass baking dish. Toss walnuts into mixture until well coated.
Bake at 350°F/180°C for 10 to 15 minutes or until lightly toasted, stirring once. Remove from oven and sprinkle with Cinnamon and Cloves; toss to coat. Spoon onto waxed paper, separating nuts. Sprinkle with salt; cool to room temperature.

Calypso Jambalaya

8 ounces/227 g bulk Italian sausage, spicy or mild
8 ounces/227 g ham, diced
1 cup/250 ml chopped onion
1 tbsp/15 ml Watkins Calypso Hot Pepper Sauce
1 tbsp/15 ml Watkins Parsley
1 tbsp/15 ml Watkins Chicken Soup Base
1/2 tsp/2.5 ml Watkins Garlic Granules
1/2 tsp/2.5 ml Watkins Thyme
1-1/2 cups/375 ml boiling water
1-1/2 cups/375 ml uncooked long-grain white rice
1 can (15 oz/425 ml) stewed tomatoes
1 green bell pepper, diced

Brown sausage in large kettle or Dutch oven; drain off any excess grease. Add ham and onions to pan; cook and stir 3 minutes. Add Calypso Sauce and all of the remaining ingredients except green pepper. Mix well and bring to a boil. Cover and reduce heat; simmer 15 minutes. Stir in green pepper* and continue to simmer 5 to 8 minutes longer or until liquid is absorbed and rice is tender. Fluff with fork before serving.
Makes 8 servings.

Note from Watkins Kitchen: If desired, 4 oz/113 g cooked, peeled, and deveined shrimp can be added along with the green pepper.

Watkins Inferno Hot Pepper Sauce & Recipe

Thick with tomatoes, red chiles and jalapeños, this sauce delivers a stout kick with a touch of sweetness. Pour it on tacos, enchiladas, jambalaya, rice and bean dishes, eggs and appetizers.

• All-natural/fat-free: No preservatives.
• Exclusive: Created specially by Watkins and available nowhere else.
• Unique flavors: More than just heat—a blend of hot, sweet, and tangy flavors.
• Heat Level: Medium.
• Uses: Tacos, enchiladas and other Mexican food; meats and seafood; beans and rice; jambalaya and other Cajun dishes; eggs; appetizers and dips.

Easy Appetizer

Pour Inferno Sauce over cream cheese and serve with your favorite crackers. Cooked baby shrimp or canned crab can be placed atop cream cheese before or after topping.

Chiles Rellenos Cups

Watkins Cooking Spray
24 wonton skins
1 cup/250 mL reduced-fat cheddar cheese
1/3 cup/80 mL reduced-fat ricotta cheese
1/4 cup/60 mL canned green chiles, drained
2 tbsp/30 mL Watkins Inferno Hot Pepper Sauce, more if desired
1 tsp/5 mL Watkins Minced Green Onion
1/4 tsp/1.2 mL Watkins Cumin
48 ripe olive slices
Pimento slices for garnish, if desired

Spray two miniature muffin tins with Watkins cooking spray. With a 3-inch/8-cm cookie cutter, cut wonton skins into circles. Place one circle in each muffin cup; mold it to the cup. Spray lightly with additional cooking spray. Bake at 350°F/180°C for 7 to 8 minutes or until golden brown. Remove from tins and place on cookie sheet(s). Combine cheeses, chiles, Inferno Sauce, Minced
Green Onion, and Cumin in medium bowl; mix well. Fill each cup with 2 tsp/10 mL of the cheese
filling. Top with two olive slices. Bake for 10 minutes or until bubbly. Top with pimento. Serve warm.

Watkins Jalapeño Hot Pepper Sauce & Recipe

In recent years, salsa has eclipsed ketchup as the number-one selling condiment (by dollar volume) in North America…and hot sauces are available on supermarket shelves in a wider variety than ever before.

This traditional Mexican-style green table sauce is great in guacamole or chili, on fajitas and other Mexican dishes, or wherever you would use fresh jalapeños. We even bumped up the heat a bit to bring it into the range normally found in Louisiana-style red pepper sauces, making this
sauce a natural for Mexican or Cajun foods.

• All-natural/fat-free: No preservatives.
• Heat Level: Medium-hot.
• Uses: Use anywhere you would use fresh jalapeños…terrific on nachos, tacos, enchiladas, fajitas, Spanish rice, in guacamole, and in chili.

Jalapeño Grilled Chicken Drummies

For those who want “fire” in their hot wings, you can add even more of the Jalapeño Hot Sauce.

2-1/2 lbs/1.2 kg chicken drummies (meaty portion of wing)
Watkins Chicken Seasoning
1/2 cup/125 mL butter, melted
2 tbsp/30 mL Watkins Jalapeño Hot Pepper Sauce
1-1/2 tsp/7.5 mL fresh lime juice

Sprinkle wings generously with Chicken Seasoning. Place on grill or broil until done. Meanwhile,
combine butter, Jalapeño Hot Sauce, and lime juice. During last 10 minutes of cooking time, baste with 1/4 of the butter mixture. Remove from grill and place in bowl; toss with remaining
butter mixture. Keep warm in chafing dish or crockpot.

Watkins Baking Powder & Recipe

Baking Powder was introduced in the mid-1800s as a leavener, or rising agent, for baked goods. It was created by mixing bicarbonate of soda (baking soda, an alkaline) with a mild acid, such as tartaric acid (cream of tartar). This was “single-acting” baking powder and created a rising action through the release of gases produced by the interacting acid and alkaline substances. It was called “single acting” because the leavening gases were all released at one time—upon contact with the moisture in the batter. Today’s baking powder still contains baking soda as its alkaline ingredient, but uses a combination of acids, which creates a “double-acting”effect in
which leavening gases are released once on contact with moisture, and again during baking.This
“double-acting” baking powder is the only variety commercially available today. The acidifying ingredients used in today’s baking powders vary. Watkins Baking Powder is aluminum-free. Cornstarch is added as a moisture absorber to aid in storage.

When to use Baking Powder

Baking powder and baking soda are often confused…what’s the difference?
Baking soda is used for certain cookies and other items that should spread out, rather than rise. It will only cause baked goods to rise vertically when used with an acid like buttermilk, yogurt, or molasses. Baking powder already has an acid added to it, so baked goods will rise without additional leavening ingredients.

• For the highest meringue, add some baking powder to room-temperature egg whites before
beating them. As you beat the whites, add 2 to 3 tablespoons of granulated sugar for each egg
used, beating continuously.
• To help maintain freshness, turn the can upside down once a month. Each package
is freshness dated.
• To test the leavening ability of your Baking Powder, place 1/2 tsp in 1/4 cup of hot water.
If the powder is usable, the water will bubble actively.

Baking Powder Biscuits

2 cups/500 mL sifted all-purpose flour
1 tbsp/15 mL Watkins Baking Powder
1/2 tsp/2.5 mL salt
5 tbsp/75 mL vegetable shortening
3/4 cup/180 mL milk

Sift together flour, baking powder and salt. Add shortening and cut into dry ingredients with two knives or pastry blender until mixture resembles coarse meal. Make a well in center and gradually add milk, stirring until a soft dough forms. Turn out onto lightly floured board and knead lightly for 30 seconds. Roll out 1/2 to 3/4-inch/1 to 2-cm thick. Cut with a floured biscuit cutter. Arrange on greased baking sheet. Bake at 450°F/235°C for 12 to 15 minutes or until golden brown.
Makes 12 biscuits.

Watkins Baking Cocoa & Recipe

The cocoa tree grows in the equatorial regions of Central and South America, Africa and India. After the cocoa beans are harvested, they are fermented to remove bitterness and develop flavor. They are then dried and roasted. Baking cocoa (cocoa powder) is unsweetened and less fatty than other forms of chocolate. It is produced by a cocoa press, which extracts the cocoa butter from the roasted beans. The resulting dry cakes of cocoa are then ground into powder.
Watkins is proud to offer this classic pure cocoa in our fine tradition of quality. Dark and full-flavored, our natural-processed baking cocoa is the best you could use for baking!

• Use whenever recipes call for cocoa; taste the difference!
• In recipes that call for unsweetened chocolate, simply substitute 3 tablespoons (45 mL) of Baking Cocoa plus 1 tablespoon (15 mL) unsalted butter for each 1 oz (30 g) of unsweetened chocolate.
• To substitute for one 6-oz (170 g) bag of semisweet chocolate morsels, substitute 6 tbsp (90 mL) Baking Cocoa, 7 tbsp (100 mL) granulated sugar, and 1/4 cup (60 mL) solid vegetable shortening.
• Unsweetened cocoa is a terrific addition to chili. This may seem strange, but chocolate actually
has a long tradition of similar use in Mexico.

Watkins Cocoa Brownies

1/2 cup/125 mL (1 stick) butter
1 cup/250 mL sugar
2 eggs
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1/3 cup/80 mL Watkins Baking Cocoa
1/2 cup/125 mL all-purpose flour
1/4 tsp/1.2 mL salt
1/4 tsp/1.2 mL Watkins Baking Powder
4 tbsp/60 mL (1/2 stick) butter, softened
1/4 cup/60 mL Watkins Baking Cocoa
1 tbsp/15 mL light corn syrup or honey
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1 cup/250 mL confectioner’s sugar


Preheat oven to 350°F/175°C. Spray (with Watkins Cooking Spray) and flour an 8-inch/20-cm square pan. In a large saucepan, melt the first stick of butter. Remove from heat and stir in sugar, eggs and 1 tsp vanilla. Beat in the 1/3 cup cocoa, flour, salt and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not over bake.
Meanwhile, combine remaining ingredients to make frosting. Frost brownies while still warm.
Makes 16 brownies, 1 per serving.

Watkins All-Natural Pure Extracts

These fat-free liquid extracts are economical to use and add a full, rich flavor to a variety of dishes, baked goods and beverages. They are concentrated, true-to-life and backed by the same expertise that made Watkins Vanilla the choice of generations.

Available:
All-Natural Pure Almond Extract
All-Natural Pure Orange Extract
All-Natural Pure Peppermint Extract
All-Natural Pure Lemon Extract

Packaged in our new Trial-Mark™ Amber Bottle, these all-natural extracts are free of artificial coloring and are made from all-natural oils—pure flavor for your loved ones!

• Quality ingredients: Made with pure oils and free of artificial color. High flavoring content; full long-lasting flavor and strength.
• Convenient: The easy way to add some of your favorite flavors.
• Versatile: Use for baked goods, ice cream, syrup, frostings, candies, breads, fruit sauces, jellies,
marinades, and gelatins.
• Concentrated: Economical; a little goes along way.

Jalapeño Hot Pepper Sauce

In recent years, salsa has eclipsed ketchup as the
number-one selling condiment (by dollar volume)
in North America…and hot sauces are available on
supermarket shelves in a wider variety than ever before.

This traditional Mexican-style green table sauce
is great in guacamole or chili, on fajitas and other
Mexican dishes, or wherever you would use fresh
jalapeños. We even bumped up the heat a bit
to bring it into the range normally found in
Louisiana-style red pepper sauces, making this
sauce a natural for Mexican or Cajun foods.

• All-natural/fat-free: No preservatives.
• Heat Level: Medium-hot.
• Uses: Use anywhere you would use fresh
jalapeños…terrific on nachos, tacos, enchiladas,
fajitas, Spanish rice, in guacamole, and in chili.

Watkins Inferno Sauce

Watkins Inferno Sauce is not as hot as it sounds. It’s heat
is about the same as Tropical Salsa. For Texans and other
“hot sauce state residents” it’s fairly mild but the taste is
amazing. Lots of flavor in this sauce. Though it’s really
hard to pick, if I (Randy) had to pick one product that was
my favorite Watkins product, it would have to be Inferno
Sauce! I use it all the time on tons of different dishes. It
creates whole new meals out of the same ol’ food!
Forget your notion that hot sauce is just for Mexican food
or those few things you use hot sauce on now. Try this on
all of your food. You’ll find some really great tastes you
never would have known about!

• Watkins Inferno Sauce was the winner of the 1992-93
Gold Medal Chef’s award.
• Hot Sauces/Salsas have now become the number one
selling condiment in North America outselling the
previous number one seller, Ketchup.
• Thick with tomatoes, red chiles and jalapeños, this
sauce delivers a kick with just a touch of sweetness.
• Unique flavors: It’s much more than just heat. It’s a
blend of hot, sweet, and tangy flavors.
HEALTH:
• Watkins Hot Sauces contain antioxidants that improve
circulation.
• It’s all-natural.
• It’s fat-free.
• It has no preservatives.

USAGE:
• On Italian food. Lasagna, spaghetti,
and all sorts of Italian dishes that use a tomato
sauce becomes a whole new flavor experience, including
especially pizza! I won’t eat pizza without it.
• Stuck with fast food? Try Inferno Sauce on a McDonald’s
hamburger next time. Wow! It’ll spice up other
fast-food too.
• Use pretty much everywhere you might use Ketchup.
It’s a great substitute and adds a new flavor to all your
meals.
• Try Watkins Inferno Sauce on egg dishes such as
omelets and souffles.
• Bland frozen dinners can be spiced up and made into
gourmet meals with the addition of Inferno Sauce.
• Add Watkins Inferno Sauce to fresh diced tomatoes to
make a tasty quick salsa.
• Add it to jambalaya and other Cajun dishes.
• Serve with cream cheese for a great cracker topping at
your next get-together.
• Exclusive: Created specially by Watkins and available
no where else.

Watkins Dessert Mixes

• Banana Dessert Mix
• Butterscotch Dessert Mix
• Chocolate Dessert Mix
• Coconut Dessert Mix
• Lemon Dessert Mix
• Tapioca Dessert Mix
• Vanilla Dessert Mix
• Rice Pudding Dessert Mix

• Versatile: Make puddings, pies, sauces, fillings, frostings and much more.
• Concentrated/Economical/Space-Saving
• Convenient: Just add milk, sugar, and eggs to mix for pie fillings.
• Simple: Combine mix with shortening, powder sugar, and half-and-half for delicious frosting.
• Microwave or Stovetop: Directions for both included.
• Tastes better than instant mix; easier than scratch.

Check out the recipe section for great recipes using these products!

Watkins Steak Sauce

Watkins put its expertise to work in formulating a
steak sauce that blows away the competition! The
perfect accompaniment to steak, but that’s not all!
Try this superb condiment on hamburgers, french
fries, poultry, and anywhere a spicy tang is desired!
Versatile—adds tangy flavor and depth to roasts,
soups, stews, gravies, marinades, barbecue sauces,
tomato sauces, tomato juice cocktail…use your
imagination!

• Better taste: Combines the best attributes of A-1®
and Heinz 57® for a taste that will be preferred
by users of both.
• Versatile: In addition to steak, this sauce is
excellent with chops, hamburgers, fries, roast
and poultry; also a great addition to soups, stews
and gravies.
• Selected by GQ Magazine as one of
America’s best!
GQ writes: “The purpose of steak sauce is to help
you eat more steak, not to match its smoky-charred
goodness or mask it with peppery counterpoint.
Cleanse the palate, tease the mouth a little, and
make way for more.

“Watkins Steak Sauce: A tart little sauce, slightly
barbecueish and sweet but effective in cutting the
saltiness and whetting the appetite. Claims to be
somewhere between A.1. and Heinz 57, but thankfully
is better.”

Watkins Grapeseed Oils

All-Natural Original Grapeseed Oil for Dipping and Cooking

Grapeseed oil is enjoying a rapid rise in popularity
today. Although this oil is relatively new to
our market, it has been produced and enjoyed in
Europe for many years—sold not only as a cooking
oil, but also in French pharmacies as a remedy
for high cholesterol. In fact, grapeseed oil is
one of the only foods shown to not only lower
LDL (“bad”) cholesterol, but also increase HDL
(“good”) cholesterol—a distinct advantage over
other oils. This wonderful oil is now available
from Watkins for the home cook concerned with
good health and great taste.
Our grapeseed oil is available unflavored or
with natural flavoring oils, and enhances your
favorite cooking:

• Original as a wonderfully light, neutral flavor
that complements any cuisine.

• Citrus & Cilantro is just right for Southwestern,
Caribbean, and contemporary Asian cooking.

•Garlic & Parsley is perfect for Mediterranean and
other European-style cooking.


•Delicious: Unlike canola oil, grapeseed oil has a
wonderful, light flavor; unlike olive oil, its light,
neutral flavor won’t clash with certain foods.
• Versatile: •Excellent as a dipping oil, on pastas,
for sautéing and stir-frying; as the primary oil in
salad dressings and marinades; anywhere you
would use cooking oil.
• Low in saturated fat: At 8%, it has only half the
saturated fat of olive oil; the lowest of all oils
except canola.
• Highest in polyunsaturated fat: (72%), all as
linoleic acid (Omega-6), which has the greatest
effect in raising HDL (good) cholesterol and lowering
LDL (bad) cholesterol and triglycerides
(fat carried in the blood).
• Environmentally friendly: Pressed from grape
seeds in Italy after wine production, it requires
no new farmland or water to produce.
• Contains antioxidants: Contains vitamin E,
and a group of bioflavonoids known as proanthocyanadins,
some of the most powerful known
natural antioxidants.
• High flashpoint: Highest flashpoint of all cooking
oils; less smoke, less danger of burning.