Muil-Extra Zip Recipes!

These recipes are a few ways to enjoy Muil-E’s even more, feel free to add, substitute or increase any measurements to your likings.


 1 Tbsp Muil-E’s Hot Sauce
1 pkg. 10 inch tortillas
2 pkgs. cream cheese
1/2 cup salsa (mild/medium)
1 cup Shredded cheese
Mix everything together in a bowl, spread thinly on tortilla, roll them up and refrigerate for approx. 1/2 hr and slice into small pinwheels

1/4 cup MUIL-E’s
2 cans black beans (rinse and drained)
3-4 cloves of garlic
1 tbsp olive oil
1 tbsp cumin
1 tspn salt
1 tspn ground pepper
1 tspn chili powder
1/2 cup shredded cheese
3/4 cup salsa
1/2 cup

In a frying pan, sauté garlic in olive oil until tender and then add MUIL-E’s. Add black beans and stir. Add in cumin, chili powder, salt and ground pepper and mix well. Add in Salsa and water – stir occasionally until you bring to a low boil – turn down and cover until desired thickness. Add ½ cup shredded cheese and stir into mixture.

Remove from heat and cool for 10 min. Use a potato masher and carefully mash the beans a little. Scoop mixture into an oven proof dish and sprinkle more shredded cheese on top and put into oven at 350 for 10-15 minutes until cheese melts.



Marinate meat side of salmon with MUIL-E’s and refrigerate approx. 1 hour
BBQ salmon skin side down for approx. 10-15 mins.
Turn MUIL-E side down for approx. 5 mins.
Salmon will cook with a blackened finish, leaving a mild to medium taste of MUIL-E’s with enhanced flavour!


A dash of Black Pepper, Hickory Smoked sea salt and Garlic Powder
1 tablespoon of Muil-E’s Hot Sauce
1/2 Avocado diced
1 flour tortilla
1 tablespoon of butter
1/4 cup of diced Sweet Onion
1/4 cup of diced Tomatoes diced
1 tablespoon of Sour Cream
6 Shrimp (peeled de-veined and tails removed)

Place the avocado, tomato, onion, sour cream and Muil-E’s Hot Sauce and mix vigorously. Place bowl aside and melt butter in a separate skillet.

While the butter is melting load on the salt, pepper and garlic to the shrimp for seasoning. Sauté shrimp in butter but make sure not to overcook. Grab your tortilla and pour on the avocado mixture to make a bed for your shrimp and then enjoy!


1/4 teaspoon Muil-E’s Hot Sauce
1 pound Ground Meat, Beef or Turkey
1 tablespoon of Chopped Onion
1 tablespoon of Granulated Beef Bullion
Can of chopped Water Chestnuts
Package instant Onion and Mushroom Soup
Can of Bean Sprouts, drained
3 cans ready-to-bake Crescent Rolls
1/4 cup Yellow Prepared Mustard
1/4 cup Mayonnaise
Clove of Garlic, chopped
2 teaspoons Horseradish sauce

Brown the ground meat in a large skillet and drain, if necessary. Afterwards stir in the water chestnuts, dry instant soup mix, chopped onion, beef bullion, and drained bean sprouts. Simmer them for approximately 5 minutes.

Place crescent rolls on a baking sheet and put approximately one tablespoon of meat mixture in the center of each one. Bring the corners together in the center, and pinch the dough to seal the edges.

Preheat the oven to 350 degrees and place pastries in and bake for approximately 15 minutes or until golden brown.

In separate bowl, combine mustard, mayonnaise, garlic, Muil-E’s Hot Sauce and horseradish, keep the sauce refrigerated until you are ready to serve the roll-ups.


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