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.
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.
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
Place salmon fillets, skin side down, on foil-lined baking sheet. Coat fish with cooking spray and season with salt and pepper.
Preheat broiler. Cook salmon 10 to 12 minutes or until fish is opaque.
While fish is cooking, combine avocado, sour cream, mayonnaise, lemon juice, garlic, hot-pepper sauce, Worcestershire sauce, salt, and pepper in a food processor. Process, scraping down bowl occasionally, until mixture is creamy and smooth. Serve a dollop of sauce next to each salmon fillet.
ornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt
hocolate until melted. Add the hot pepper sauce and season with salt and
For best results for this recipe, use hickory or mesquite wood
Cut the tomatoes into 1/2\" wedges, cut peppers into 2\" strips, cut celery on the bias in 1/4\" width, cut scallions including part of the green in 1\" lengths. Slice the meat into thin strips. Place all cut vegetables, beansprouts and beef strips in a non reactive bowl and set aside. Combine first 5 ingredients(and hot pepper sauce for heat). Mix well to blend. Pour over vegetables and meat. Toss all ingredients thoroughly to blend. Let sit in refrigerator for 2 hours or overnight. Drain marinade and serve at room temperature
Combine onion, garlic, 1/2 cup whiskey, worcestershire, hot pepper sauce, vinegar in a saucepan and bring to a boil.
Reduce for 8 to 10 minutes.
Over a low heat, whisk in butter, a few pieces at a time.
Add last Tbsp whiskey.
Sauce consistancy is thin and perfect for a filet mignon or flank steak.
he sugar, Thai fish sauce, parsley, garlic and pepper sauce. Stir and let
In a medium saucepan, combine 1 cup bottled chili sauce, 1/4 cup chopped onions, 3 T. vinegar, 1 teaspoons packed brown sugar, 1 clove crushed garlic, 1/4 teaspoons dry mustard, 1/4 teaspoons bottled hot pepper sauce, and 1/8 teaspoons salt.
Bring to boiling. Reduce heat. Simmer, uncovered 10 minutes, stirring often.
Serve warm or cool.
In a medium bowl, beat heese, then mash in crab meat.
Stir in shallots, lemon juice and hot pepper sauce.
Spoon into 3 cup baking dish.
Sprinkle with almonds, dot with butter.
Bake in 350 F oven for 30 minutes or until hot and bubbly.
Bring a large pot of water to a boil. Add lemon juice and artichokes. Cook over medium heat for 20 mins.
Meanwhile, combine mayonnaise, ketchup, diced cornichon and hot pepper sauce. Season. Drain artichokes. Garnish with lemon slices and serve with cocktail sauce.
In a large pot of boiling water, cook the pasta until tender but firm.
Drain and return to pot.
Meanwhile, in a saucepan, melt butter over medium heat; add the onion and cook until tender.
Stir in the flour and cook for a few seconds.
Gradually whisk in the milk and bring to a simmer, stirring constantly until simmering and thickened.
Add the peas, tuna (broken into chunks), parsley, green onions, cheese, and hot pepper sauce.
Pour over the pasta and stir gently to mix.
Serve immediately.