Enjoy these great recipes using one or more of Alaga brand Syrups and Hot Sauce.  These recipes were submitted by some of our loyal consumers.

Alaga Ham

Alaga Ham

1 cup of Alaga Cane Syrup

1/3 cup of brown sugar

1/4 cup brown mustard


Using a basting brush or spoon, cover the ham with glaze, cover with foil and return to oven.


Continue baking until the ham reaches the desired temperature.  You can serve additional ham glaze with the ham. (optional)


Alaga Cheesy Tomato Pie

Alaga Cheesy Tomato Pie

1/2 (15oz.) pkg. refrigerated piecrust

1 sm. red bell pepper (chopped)

1/2 red onion (chopped)

2 cloves garlic (minced)

2 T. olive oil

2 T. chopped fresh basil

4 large eggs

1 c. half and half

1 tsp. salt

1/2 tsp. pepper

8 oz. shredded Monterey Jack cheese

1 1/2 tsp. Alaga Hot Sauce

1/3 c. shredded Parmesan cheese

3 plum tomatoes (1/4" thick slices)



Fit the piecrust into a 9 inch deep dish tart pan.  Prick the bottom and sides of the piecrust with a fork.  Bake at 425 degrees for 10 minutes.  Remove from oven and set aside.  Saute the bell pepper, onion and garlic in hot oil in a large skillet for 5 minutes or until tender.  Stir in the basil.  Whisk together the eggs, half and half, salt, pepper and Alaga Hot Sauce in a large bowl.  Stir in the sauteed vegetables and cheeses.  Pour into the piecrust and top with the tomato slices.  Bake at 375 degrees for 45 to 50 minutes or until set, shielding the edges with strips of aluminum foil after 30 minutes to prevent excessive browning  Let stand 5 minutes before serving.

Alaga Peachy Chicken

Alaga Peachy Chicken

1 1/2 lbs. boneless chicken,

1 (10oz.) bottle Russian Dressing,  

1 pkg. onion soup mix,  

3 T. Alaga Cane Syrup,  

2 T. Alaga Hot Sauce,  

1/2 c. flour,  

1 c. sliced peaches,  

1 c. sliced onions,  

4 oz. peach cobbler jam,  

salt and pepper to taste.


Preheat oven at 350 degrees. Dredge chicken in flour, salt and pepper.  Cut into large pieces.  Place the diced chicken in a 4 qt. casserole dish.  Combine the onion soup mix, Alaga Cane Syrup, Russian Dressing, ALaga Hot Sauce and peach cobbler jam.  Mix and pour over chicken.  Cover dish and bake for 1 hour.  Saute the peaches and onions in butter.  Serve chicken over rice, garnished with grilled onions and fresh peaches.  Serves 6.

Alaga Pork Chops with Rice

Alaga Pork Chops with Rice

4 pork chops (at least 1 inch thick)

1 (10 oz.) bottle Russian Dressing

1 lg. bell pepper

1 1/2 c. orange juice

3 tsp. Alaga Hot Sauce

1 pkt. onion soup mix

1 lg. onion

4 slices pineapple

1/2 c. Alaga Cane Syrup

2 pkts. boil in bag or 2 cups quick rice

salt and pepper to taste



Pour the orange juice in a baking dish.  Salt and pepper the pork chips generously on both sides.  Pour the uncooked rice into baking dish and place the pork chops on top of the rice.  Cover the pork chops with onion soup mix, Alaga Cane Syrup.  Russian Dressing and top each with a thick onion slice, a pineapple slice and a bell pepper slice.  Shake the Alaga Hot Sauce on top of contents.  Cover and cook for about 1 to 1 1/2 hours at 375 degrees or until tender.  Lift pork chops out and serve over rice.  Pour sauce from baking dish over the chops.

Alaga Crawfish

Alaga Crawfish

40-44 lb. live crawfish,  

5 lb. bag of new potatoes,  

5 lb. corn on the cob.  


Boiling Mixture:  

(8-oz) Yellow Label Syrup,  

2 boxes salt,  

12 med. onions (halved),  

6 bay leaves,  

2 (12 oz.) bottles Alaga Hot Sauce,  

(4 oz.) red pepper,  

9 cloves garlic (halved),  

1 bottle liquid crab boil,  

2 bags dry crab boil,  

1 stalk celery (cut into 3" strips),  

12 lemons (halved and squeezed)


Pre-boil new potatoes and corn.  Wash the live crawfish in a large wash tub to remove any dirt or debris, then drain.  If you are from the purging camp, refill the wash tub with water and pour one box of salt over the crawfish.  Let them sit for 5 minutes and drain again.  Rinse one more time after draining brine.  While cleaning the crawfish, fill a 60 quart pot half-way with water.  Add all of the ingredients listed under the boiling mixture into the pot.  Bring the mixture to a vigorous boil for 5 minutes.  Add the washed crawfish and bring to a second boil.  When boiling begins again, cook the crawfish for 5 minutes, then cut off the heat.  Do not over cook or boil.  After cutting off the heat, add pre-cooked new potatoes and corn to pot and mix.  Let the crawfish, new potatoes and corn soak an additional 5-8 minutes in the pot.  Dump the contents of the pot into an ice chest.  Serve hot. Serve with french bread and butter.

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