Puree the chutney in a food processor.
Pour the chutney into a large mixing bowl and blend in all other ingredients with a whisk.
Refrigerate for at least 8 hours before serving to allow the flavors to meld.
Note: Lea and Perrins' Steak sauce also works well in this recipe.
This sauce will keep for a long time if refrigerated.
n sprayed pan.
Bake for 25 to 35 minutes (if
For the patties, prepare couscous according to package instructions. Fluff with a fork. Mash beans until smooth. Add to couscous along with the carrot, green onion, egg, breadcrumbs, half the tahini and the Tabasco. Mix well and form into 4 flattened patties. Heat oil in a frying pan over medium heat. Cook patties for 3-4 mins on each side.
For the sauce, mix together the mayonnaise, lemon juice and remaining tahini. Spread on the English muffins and top with the lettuce and patties to serve.
For the marinade, mix Worcestershire sauce, hot sauce and oil. Place pork chops in a shallow baking dish and cover with marinade. Marinate for 1 1/2 hours in a cool place, turning halfway through.
For the sauce, mix together blackberries, ketchup, honey, ginger and sugar. Puree until smooth and season to taste. Set aside.
Cook pork chops on a grill or under the broiler for about 5 mins per side. Brush with blackberry sauce and cook for another 1 min on each side. Serve immediately with reserved blackberries.
Combine all ingredients in a saucepan.
(Use Tabasco sauce and red pepper flakes if you want more zip to your sauce!) Bring to a boil.
Simmer gently for 20-30 minutes.
Simmering improves the flavour, but if you're in a hurry you can skip that step.
Just use a bit less water and mix well.
Use in your favourite pizza recipe.
wire rack in oven for 20 minutes.
While ribs
dd the stock cube, Tabasco and Worcestershire sauce and stir.
Add
br>Add the Worcestershire, hot sauce and crawfish; cook about three
Heat oven to 350\u00b0.
Combine crabmeat, shrimp, mayonnaise, green peppers, onions, celery, salt, Worcestershire sauce and Tabasco sauce.
Pour into a buttered 1 1/2-quart casserole.
Top with crushed potato chips.
Sprinkle with paprika.
Bake for 30 minutes and until thoroughly heated.
Makes 8 servings.
Serve with green salad and crusty bread.
Rub each piece of chicken with a little Tabasco sauce.
Heat the oil in a frying pan and brown the chicken on all sides.
Remove chicken from the pan.
Saute the onion, celery, parsley, chives, garlic, green pepper, salt and pepper for five minutes.
Add the mushrooms and cook for another five minutes.
Stir in the tomato paste, water and 1/2 teaspoon Tabasco sauce.
Mix well.
Return the chicken to the pan, cover and cook for about 40 minutes or until the chicken is tender and juices run clear.
In a blender or food processor, add all the ingredients.
Blend until smooth.
Store in a glass jar with lid.
Chill for a hour or overnight before serving.
Keep in refrigerator up to 2 weeks.
NOTE: If you want it to be alittle more of a hotter taste, add alittle more Tabasco sauce and another dash of white pepper.
Soak chicken in sauce at least 2 hours before cooking.
For 1 chicken, use this recipe; for 2 chickens, 1 1/2 times.
Combine the butter and the Tabasco sauce in a small saucepan over
Place fish in a large plastic bag. Add olive oil and marinate for one hour.
Remove fish from marinade and salt to taste. Cook on preheated grill for 8-10 minutes.
Combine chili sauce and Tabasco Sweet & Spicy sauce. Add a dash of regular Tabasco sauce if desired for more heat.
Baste fish with sauce and grill for an additional 5 minutes.
In large heavy saucepot or Dutch oven heat oil; cook onion and garlic 5 minutes or until golden. Add wine; simmer until reduced by half.
Stir in spaghetti sauce, parsley, bay leaf, basil, Tabasco sauce and salt. Cover; simmer 10 minutes.
Add shrimp and scallops. Cover; simmer 4-5 minutes or until seafood is done. Server over linguine.
wash and dry pheasants in cold water, repeat this step twice.
cut up potatoes, carrots, onions into your preferred size.
put one can of cream of mushroom in bottom of crock pot.
place pheasant in crock pot.
place your seasoning and vegetables in crock pot.
put the second can of cream of mushroom on top of everything.
place cooker on low and cook for 6-8 hours.
stir occasionally.
1 hour before serving take pheasant out and debone.
place deboned meat back in crock pot for 1 hour.
serve and enjoy.
For the Avocado Sauce, combine the avocado, sour cream,
nd pepper to taste, and Tabasco Sauce; refrigerate at least 4 hours
nd soak in salted water for about 20 minutes. Take out
In a medium sauce pan, reduce nectar on high heat to about 1/3 cup.
Turn heat to low and add Tabasco sauce, corn syrup and habanero sauce.
Mix in garlic and cook on low for 10 minutes stirring occasionally.
Pour over chicken wings and mix.