large saucepan, combine water, hot pepper sauce, lemon juice, and sugar.
garlic, sugar, shoyu, vinegar and hot pepper sauce in a bowl.
Mix
In saucepan, combine water, ketchup, vinegar, sugar, Worcestershire sauce, celery seed and bottled hot pepper sauce. Bring to boil, reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Add salt to taste and cayenne to test for hotness.
Toss pecans in butter to coat. Place in single layer on cookie sheet and bake in preheated 300 degree oven for 30 minutes. Toss occasionally.
Meanwhile combine soy sauce and hot pepper sauce. Place hot cooked pecans in sauce mixture and stir to coat. Sprinkle with salt.
Spread on paper towels to cool. Place cooled pecans in jars with tight fitting lids.
In a large saucepan, cook ground beef until browned.
Drain off fat.
Stir in tomato sauce, water, barbecue sauce, dried onion, chili powder, cumin, garlic powder and hot pepper sauce.
Bring to boiling; reduce heat.
Simmer, covered, for 30 minutes.
Uncover; simmer 5 to 10 minutes or to desired consistency.
Makes about 5 cups sauce, enough for 15 hot dogs.
Preheat oven to 300\u00b0.
In 8 or 9-inch cake pan, combine pecans and melted butter.
Toast in oven 30 minutes, stirring occasionally.
Add soy sauce, salt and hot pepper sauce.
Toss until coated.
Makes 2 cups.
Contains 209 calories per 1/4 cup.
Puree in blender lime juice, soy sauce, oil, hot pepper sauce, ginger, garlic, thyme, pepper, allspice and salt. Combine marinade with chicken in plastic food-storage bag.
Seal.
Marinate in refrigerator overnight. Place oven rack in top position.
Heat oven to 500\u00b0F:
Drain chicken; discard marinade. Pat dry.
Arrange in roasting pan.
Roast on top rack in 500\u00b0F: oven 25 minutes for breasts, 30 minutes for thighs and drumsticks, or until instant-read thermometer registers 170\u00b0F: without touching bone.
Directions
1.\tIn a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir remaining ingredients until texture is smooth and creamy.
Sprinkle salt and pepper over washed and dried chicken. Set aside.
In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder and hot pepper sauce; set aside. Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken. Bake in a 400\u00b0 oven for 45 minutes or until the chicken is fork-tender.
Sprinkle salt and pepper over washed and dried chicken.
eason beef with salt and pepper. Melt butter in a heavy
o taste with salt and pepper. DO AHEAD:
Cover and
chili powder, worecestershire sauce, salt, black pepper and hot pepper sauce in small bowl, pour
To outdoor grill, lightly spray unheated grill rack with nonstick cooking spray.
Prepare grill for medium direct heat cooking.
In food processor or blender, puree preserves, green onions, garlic, hot pepper sauce, pepper, salt, lime juice, lime peel and soy sauce.
Spread tenderloins with the puree.
Place tenderloins on rack over medium hot grill.
Turn frequently for even cooking and browning.
Cook tenderloins for about 20 minutes or until meat is no longer pink.
il, lime juice, salt and pepper. Add fish cubes; toss to
In a bowl, mix the rum, soy sauce, lime juice, brown sugar, garlic, ginger, thyme, salt, pepper, hot pepper sauce, and serrano pepper. Pierce the chicken on all sides with a fork. Place chicken in a shallow container, and cover with the marinade. Seal container, and marinate chicken in the refrigerator 8 hours or overnight.
Preheat grill for high heat.
Lightly oil grill grate. Discard marinade and place chicken on the grill. Cook 8 minutes on each side, or until juices run clear.
lime juice, ginger, garlic, scallion hot pepper sauce and oregano. Add chicken, turning
eat. Add the onion, bell pepper and celery; saute until the
Heat grill.
In small saucepan, combine chili sauce, brown sugar, lime juice, hot pepper sauce, allspice and ginger.
Bring to a boil, stirring occasionally.
Remove from heat.
Place chicken on grill, skin side down, over low heat.
Cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking.
Bring any remaining glaze to a boil; serve as a sauce with chicken.
nd serve with almonds and hot pepper sauce if desired.
To toast