Combine sugar, soy sauce and water.
Mix.
Heat oil.
Stir-fry meat in skillet.
Stir-fry with meat all vegetables except bamboo shoots and mushrooms.
Stir-fry remaining vegetables.
Add seasoning mixture. Stir-fry for 1 minute.
In skillet, put oil. Stir-fry the onions and red bell pepper. Add the rice. Stir-fry. Add the
egg.
Add the chicken. Add seasoning mixture, sugar, soy sauce and water, then mix all this together.
Pour over the rice and let cook for 1 minute.
n worcestershire sauce, seasoned salt, and pepper sauce.
Gradually stir
Mix margarine, Worcestershire sauce, pepper sauce and seasoned salt; mix well.
Pour mixture into Glad-Lock zipper bag.
Seal top of bag securely; shake until all pieces are completely coated. Pour into microwavable bowl.
Put on High for 5 to 6 minutes, stirring every 2 minutes.
Spread on absorbent paper to cool, then eat.
Worcestershire sauce, pepper sauce and seasoned salt; mix well.
Pour cereal
ombine buttermilk, cayenne, black pepper and Kosher salt.
Place a
Combine cheddar and cream cheese.
Add Victorian Epicure Louisiana Hot & Spicy Dip Mix and Worcestershire sauce.
Form into a ball or log and roll in walnut crumbs.
Wash and cut shark in thumb size pieces.
Shrimp are left whole and fish to your size.
Soak in beer mixture.
Mix together cornmeal and flour.
Add Konriko Hot and Spicy Creole Seasoning to your taste (about 4 tablespoons should do it).
No extra salt is needed.
Roll fish in dry mixture and deep fry.
Don't overfry for this will make them dry.
Dice the onions and bell peppers.
Get the hash browns into a pan with 3 tablespoons olive oil or canola oil to start browning. Make sure to mix occasionally so they don't burn.
Cube the spicy spam into small pieces and put in a smaller separate pan to start cooking.
After 5 minutes add the onions and bell peppers.
Let that cook for 2-4 minutes.
Add the spam and vegetables to the hash browns. Let cook together for 2 minutes, add the cheese, salt and pepper to taste, and you're done!
Combine all ingredients in a saucepan over medium heat.
Cook until heated through.
Baste your meat with the sauce and enjoy!
Mix ground beef with all ingredients except for half of the barbeque sauce.
Bake in oven at 400 degrees for 25-30 minutes.
Put remainder of barbeque sauce on top of meatloaf.
Put back into oven and cook additional 10 minutes.
Brown 2 lbs hamburger with one chopped onion and a package of Ortega hot and spicy taco mix.
Put meat in crockpot and add the rest of the ingredients.
Let it cook on low for 4-6 hours.
Spread refried bean mixture over large plate.
Using approximately 1/3 jar picante sauce mixed in with beans, taste until you get the hot and spicy flavor desired.
Spread over top jalapenos, tomatoes, onions and cheese.
Decorate with spoonfuls of sour cream and enjoy with choice of tortilla chips.
Prepare Spicy Seasoning Mix. Store in airtight container. Shake
Cheerios and pretzels may be added.
For hot and spicy, replace 2 tablespoons of Worcestershire sauce with 2 tablespoons Tabasco.
In a large skillet, combine oil and peanut butter. Stir over low heat until smooth. Remove from heat. Blend in seasoning. Add Chex and nuts.
Mix until pieces are well coated.
Heat over low heat for 10 minutes until Chex are crisp. Stir continuously. Spread on absorbent paper to cool.
Yields 6 3/4 cups.
Cut deer meat in small chunks or pieces.
Cook in pressure cooker for approximately 30 minutes or in regular pot 1 1/2 hours until very tender.
Pour most of broth off.
Take a fork and pull apart meat until stringy.
Mix in barbecue sauce, one part regular to two parts hot and spicy.
Cook for approximately 30 minutes with lid on.
Add chopped onion, pepper and salt; cook on low heat, stirring often.
Mix together ingredients for marinade and
Put everything but the tomatoes in a food processor. Chop until diced.
Add the tomatoes.
Serve with chips.
Cook's Note: This recipe can be very hot and can be made without the jalapeno seeds and veins to make it less hot.
House Seasoning:
1 cup salt, 1/4 cup black pepper,1/4 cup garlic powder.Mix ingredients together and store in an airtight container for up to 6 months.