Ingredients
1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1 tbsp. Beano’s Sriracha Sauce
Kosher salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup Panko

For the sauce:
1/4 cup Beano’s Sriracha Sauce
4 tbsp. sweet chili sauce
1 tbsp. mayo

Directions

• In a small bowl, mix all of the ingredients together for the sauce and set aside
• Heat the oil in a large skillet over medium high heat for frying
• In a large bowl, mix together buttermilk, flour, cornstarch, egg, Beano’s Sriracha sauce, and salt and pepper to taste
• One by one, dredge the chicken into the batter and then coat in the breadcrumbs
• Working in batches, fry the chicken in the oil until golden brown and cooked through, about 3-4 minutes
• Set chicken aside on a paper towel to cool and drain the excess oil
• Drizzle with the sauce and serve immediately!

Serves 4. Enjoy!

Ingredients
15 oz. of Mahi-Mahi filets
2 tbsp. butter
2 tbsp. oil
1 cup of slaw
1 tomato, chopped
6 small flour or corn tortillas
Beano’s Peach Habanero Sauce
1 lime

For the spices:
1 tsp. cayenne pepper
1 tbsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper to taste

Directions

• Mix all of the spices together in a small bowl and sprinkle the fish with the mixture until completely coated
• Heat oil and butter in a large skillet over medium high heat
• Add the filets to the pan and allow to cook for about 5 minutes on each side, set aside
• Heat the tortillas in the same skillet until warm, about 30 seconds per side
• Cut the fish into cubes with a knife or flake with a fork
• Assemble the tacos by adding a couple pieces of fish to each, then the slaw, chopped tomato, a drizzle of Beano’s Peach Habenero sauce on each, then top with fresh chopped cilantro and a squeeze of lime
• Serve immediately!

Makes 6 tacos. Enjoy!

Ingredients

1 1/2 lbs. of ground beef
1 yellow onion, sliced
6-8 slices of white cheddar cheese
6-8 slices of sourdough bread
4 tbsp. butter
Beano’s All American Sandwich Spread

Directions

• In a medium to large skillet, melt 2 tbsp. of butter over medium high heat
• Add the onions, and cook until browned, about 15 minutes
• Form the ground beef into patties and season with salt and pepper to taste
• Melt the other 2 tbsp. of butter over medium high heat in another skillet and cook the patties until they are completely cooked through
• Set them aside on a plate, and use the same pan to toast the bread
• With the bread still in the pan, add a slice of cheese, the patty, the onions, and top with another slice of cheese
• Flip the sandwich so that both sides are crispy and golden and the cheese melts
• Remove the top piece of bread to top with Beano’s All American Sauce

Serves about 3-4 people. Enjoy!

Ingredients
8 all beef hot dogs
8 hot dog buns
1 bag of slaw
1 jalapeno, thinly sliced
Beano’s Deli Mustard

For the pickled red onions:
1 red onion
1 tbsp. sugar
1 cup of apple cider vinegar
2 cups of water
salt and pepper to taste

Directions

• To make the pickled red onions, slice the onion thin and add the apple cider vinegar, water, and salt and pepper to a bowl or mason jar
• If in a rush, let it sit for about an hour or leave it in the fridge over night
• Cook hot dog to your liking, either grilled or on the stove
• Warm the buns on the grill or stove
• Assemble the hot dogs in this order: cooked hot dog, slaw, pickled red onion, sliced jalapeno, Beano’s Deli Mustard
• Serve immediately!

Makes 8 hot dogs. Enjoy!

Ingredients
Canola or vegetable oil for frying
3 cups of chicken, cooked and shredded
1 1/2 cups of baby spinach, chopped
1 1/2 cups of Mexican cheese blend
1 8 oz. package of cream cheese
1/3 cup of sour cream
1/3 cup of Beano’s Southwest Sauce
12 small corn tortillas

Directions

• Add oil into a pan until it fills it 1/2 inch high
• In a large bowl, mix together the shredded chicken, chopped spinach, shredded cheese, cream cheese, sour cream, and Beano’s Southwest sauce
• Add a few tbsp. worth of filling to the center of the tortillas and roll tightly
• Place the tortillas into the oil seam side down using tongs
• Cook until golden brown on each side
• Repeat until all taquitos are done

Serve warm with salsa or sour cream for dipping. Enjoy!

Ingredients
2 lbs chicken wings and drums
1 bottle of Beano’s Chicken Wing Sauce
3 garlic cloves, minced

Directions

• Preheat oven to 400 degrees F
• Line a baking sheet with parchment paper
• Place the wings and drums on the baking sheet and top with salt and pepper to taste
• Cook until golden and crispy, about 35-40 minutes
• While the chicken is cooking, prepare the sauce
• Add the bottle of Beano’s Chicken Wing Sauce to a medium saucepan
• Add the minced garlic, and salt and pepper to taste
• Cook the sauce until thick and bubbly
• Once the wings are done, remove them from the oven and toss with the sauce

Serve immediately. Enjoy!

Ingredients

2 lbs. yukon gold potatoes
1 yellow onion, sliced
3 tbsp. Beano’s Horseradish Sauce
4 tbsp. butter
1/2 cup milk

Directions

• Start by caramelizing the onions on medium low heat until golden brown, about 20 minutes
• Bring a large pot of water to a roiling boil
• While you are waiting for the water to boil, peel the potatoes and cut into quarters
• Turn the heat down to medium high, and cook the potatoes until tender and starting to break apart, about 20 minutes
• Drain the potatoes and add them back into the pot to keep them warm
• Mash the potatoes with a potato masher until smooth, then add the butter and the milk and stir until they are nice and creamy
• Finally, add the Beano’s Horseradish sauce and caramelized onions and stir until combined

Top with fresh chives as garnish if desired. Enjoy!

Ingredients
1 cup of panko bread crumbs
1/2 cup grated Parmesan cheese
1 lb. asparagus, trimmed
1/2 cup all purpose flour
2 eggs, beaten
Beano’s Wasabi Sandwich Sauce

Directions

• Preheat oven to 425 degrees F
• Line a baking sheet with parchment paper
• In a large bowl, combine the bread crumbs with the Parmesan cheese, and set aside
• Dredge the asparagus into the flour, then the egg, then the breadcrumb mixture working in batches until all are coated and ready for the oven
• Arrange the asparagus in a single layer on the baking sheet
• Sprinkle with salt and pepper to taste
• Bake the asparagus fries in the oven for about 15-20 minutes until golden brown
• Serve with Beano’s Wasabi Sauce for dipping

Top with more Parmesan cheese if desired. Enjoy!

Ingredients
8 slices thick cut bacon
2 green tomatoes, cut into 1/2 inch slices
2 eggs, beaten
1 cup seasoned panko breadcrumbs
1/4 cup finely grated Parmesan cheese
2 tbsp. flour
salt and pepper to taste
6 pieces of green leaf lettuce
4 slices of your choice of bread, lightly toasted
Beano’s All American Sandwich Spread

Directions

• Heat a large saucepan over medium heat and add the bacon, fry until crispy and golden brown
• Set aside on a paper towel to get rid of excess grease
• In a large bowl, combine the bread crumbs with the Parmesan cheese, and set aside
• Reserve the bacon grease for frying
• Dredge the green tomatoes into the flour, then the egg, then the breadcrumb mixture working in batches until all are coated
• Add the tomatoes to the reserved bacon grease and fry until crispy and golden
• To assemble the BLTs, spread Beano’s All American Sandwich Spread on the bread and then top with lettuce, fried green tomatoes, bacon, and more lettuce!

Serves about 2. Enjoy!