Recipes

RFactor Rollups:

This appetizer is the signature item of many Ruhlman family gatherings! They will disappear before you know it as you cannot have just one.

Ingredients:

  • 1/4 cup sour cream
  • 4oz can diced green chiles
  • 1 tsp cilantro
  • 1/2 packet of RFactor Hot Smoke Party Dip or HVR Fiesta Ranch + Hot Smoke Pepper Blend to taste (1 tbs recommended)
  • 1 1/2 cups shredded cheddar cheese
  • 8 oz cream cheese
  • 3 or 4 burrito sized flour tortillas
(To add more heat, add 1/2 to 2 tsp of RFactor Hot or Hot Smoke pepper blend)

    Instructions:

    • Mix the sour cream, green chiles, cilantro, dip mix and RFactor
    • Add cheese and mix well
    • Spread mixture evenly on a tortilla approximately 1/4 inch thick and roll
    • Cut off the ends and stuff the roll with more filling if needed
    • Chill the rolls for at least two hours
    • Slice and serve

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    R Beef Jerky:

    The jerky to set your clock by. Alton Brown's recipe is the inspiration for this wonderful jerky and the Hot Smoke smooths out the flavor and adds a nice mellow but lasting burn.

    Ingredients:

    • 2.5 to 3 pounds Beef Top Round or Eye of Round roast
    • 1 1/2 cup Soy Sauce
    • 1 1/2 cup Worcestershire sauce
    • 2 tablespoon honey
    • 4 teaspoons ground black pepper
    • 4 teaspoons granulated onion
    • 1 teaspoon liquid smoke
    • 2 teaspoon RFactor Hot Smoke

    Instructions:

    • Trim the roast of any excess fat, place in a 1-gallon plastic zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. This makes the meat much easier to slice.
    • Remove steak from the freezer and thinly slice, with the grain, into 1/4 inch thick pieces.
    • Mix soy, worcestershire, honey, black pepper, granulated onion, liquid smoke and RFactor Hot Smoke in a large glass bowl
    • Place the slices of meat into the bowl of marinade individually so that all sides are covered with liquid. 
    • Place the meat into the zip lock bag and pour the marinade from the bowl in over the top. Move around to distribute the ingredients evenly on the meat. Put the bag into a bowl so it stands up and liquid continues to cover the meat to refrigerator overnight.
    • Remove the meat from the marinade and pat dry. Cut the meat into the size pieces that you like for jerky.
    • Evenly distribute the meat on your dehydrator shelves and set temp to 160 degrees. Rotate the shelves periodically so that the meat dehydrates evenly.
    • Follow the manufacturer's directions for dehydrating and storing jerky.

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    RFactor Gameday Dip
    Ingredients:

    • 1 pound ground breakfast sausage
    • 1 (10 ounce) can diced tomatoes with green chile peppers
    • 1 (8 ounce) package cream cheese, softened
    • 2 cups shredded Colby jack cheese
    • 1/2 teaspoon RFactor Mild Smoke, Hot Smoke or Hot Blend (depending on your preference of spice)

    Instructions:

    • Cook sausage over medium heat until it is browned and cooked through.
    • Mix cream cheese, Colby jack and tomatoes into the skillet.
    • Stir and continue cooking the mixture over a medium heat until the cheese has melted and combined with the sausage.
    • Pour dip mixture into a small crock pot to keep warm and serve with tortilla chips or corn chips

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    RFactor Spicy Bacon Ranch Dip
    Ingredients:

    • 1 (16 ounce) container sour cream
    • 1 (1 ounce) package dry Ranch-style dressing mix
    • 6 slices crispy bacon chopped
    • 1 cup shredded Cheddar cheese
    • 1/4 tsp (or to taste) RFactor Hot Blend


    Instructions:

    • Mix together the sour cream, dressing mix, and RFactor in a medium bowl.
    • Stir in chopped bacon and Cheddar cheese.
    • Chill in the refrigerator for 30 minutes and serve with veggies and chips.

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     RFactor Hot Garlic Lime Chicken

    Ingredients:

    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon RFactor Hot Pepper Blend
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried parsley
    • 1/4 teaspoon paprika
    • 1/4 teaspoon onion powder
    • 4 boneless, skinless chicken breasts
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 2 teaspoons garlic powder
    • 3 tablespoons lime juice
    • 1/3 chicken broth


    Instructions:

    • Mix together salt, black pepper, RFactor Hot Pepper Blend, 1/2 tsp garlic powder, thyme, parsley, paprika, and onion powder in a small bowl.
    • Generously coat chicken breasts with the spice mixture on both sides.
    • Heat butter and olive oil in a large skillet over medium heat.
    • Sauté chicken until golden brown, about 6 minutes on each side.
    • Cover chicken with the remaining two tsp garlic powder.
    • Add lime juice and chicken broth to the pan to deglaze.
    • Cook for five minutes more coating the chicken in the pan juices.
    • Serve with rice and your favorite vegetable

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    R Spicy Italian Beef:

    This Italian beef recipes makes a great sandwich with a nice crusty bread and dipped, wet or dry! Use any of the three RFactor blends on this one to taste. Mild smoke for a nice smokey flavor without heat, Hot Smoke for a nice heat and smoke and Hot for a fiery heater.

    Ingredients:

    • 3 cups beef broth
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1 teaspoon onion salt
    • 1 teaspoon dried parsley
    • 1 teaspoon garlic powder
    • 1 bay leaf
    • 2 - .7 oz packages of dry Italian-style salad dressing mix
    • 1 – 5 lb beef chuck roast
    • 1 teaspoon RFactor Mild Smoke, Hot Smoke or Hot Pepper Blend

    Instructions:

    • Mix beef broth, salt, ground black pepper ,dried oregano ,dried basil ,onion salt, dried parsley ,garlic powder ,bay leaf ,salad dressing mix and RFactor in a saucepan. Stir well and bring to a boil.
    • Place the beef chuck roast in a crock pot and pour the salad dressing mix over the meat.
    • Cover and cook on low for 10 to 12 hours or on high for 4 to 5 hours. When the meat is cooked and tender, remove the bay leaf and shred the meat with two forks.
    • Serve on nice crusty roll or the bread of your choice. Add sliced banana peppers, pickled Hungarian wax peppers or a giardiniera for an extra kick and crunchy texture.

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    Rfactor Smoked Fish Dip:

    This is the best smoked fish dip you are bound to ever have! Additional ingredients such as black pepper, Tony’s creole seasoning and your favorite hot sauce can be added to if so desired. Club crackers are just right for scooping.

    Ingredients:

    • 3 to 4 lbs of smoked fish of your choice. Darker oily fish is best but lighter white fish works as well
    • 16 oz cream cheese
    • 2/3 cup mayo
    • 2/3 cup sour cream
    • 1 jalapeno finely chopped with seeds
    • ½ to 1 large green bell pepper finely chopped
    • ½ to 1 red onion finely chopped
    • ½ to 1 tablespoon salt or to taste
    • 3 to 4 tablespoons of Rfactor Hot Smoke Rub to taste

    Instructions:

    • In separate bowl mix all ingredients except the smoked fish
    • Add mixed ingredients to fish and thoroughly mix using electric hand mixer
    • If too dry, add mayo and sour cream in even ratios to get the consistency desired. Adjust salt again to taste.

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