mooth.
Season with Tabasco and Worcestershire sauce.
Stir in the
processor with the adobe sauce that they usually come with
Drain off and throw away all vinegar from the jug of dill pickles.
Cut pickles into wheels, do not cut too thin.
Return the pickles to gallon jug and add the sugar to pickles.
(It works best if you layer the pickles and sugar a couple times.)
Tighten the lid on jar and turn; shake the jar several times a day until all sugar has dissolved.
Add 1 ounce of Tabasco hot sauce and mix well.
You can do this by turning jug upside down several times. The pickles will be crisp in a week to 10 days.
Melt butter and add catsup over low heat until blended.
Add brown sugar, stirring until blended.
Add garlic pepper and garlic powder.
Stir.
Blend in oregano and add hot sauce to taste. Simmer briefly.
Chile in adobo comes in small cans. Remove the chiles and use elsewhere. Strain adobo sauce and add it to the hot sauce. Place in airtight container or recycled hot sauce bottle, and keep refrigerated.
Melt butter in a pan, add hot sauce and vinegar.
Pour hot sauce mixture over chicken wings and mix well to coat.
Mix together the ingredients for sauce.
Cover closely and refrigerate for several hours to allow the flavors to blend.
Mix the cornmeal with cayenne, salt and pepper to taste.
Dredge the oysters in cornmeal.
Deep fry in batches in oil heated to 375 degrees for about 2 minutes or until golden brown.
Drain on paper towels and serve immediately, with hot sauce.
Blender Hot Sauce- Put all ingredients in the blender and liquify until all ingredients are completly chopped. Refrigerate.
Tex-Mex Rice- Put olive oil in a deep saute pan. Heat. Add onions and begin to saute. Add dry rice and cumin, cook and stir until toasted. Add 3 TBS blender hot sauce,and 1 can chicken broth. Cook until liquid is half gone. Remove from stove and cover . Let sit about 5-8 minutes. Enjoy!
egrees F.
For the hot sauce:
Heat the vegetable oil
Wash chicken and skin (if you want to).
Place in a large stainless steel or glass bowl (may stain plastic).
Pour Louisiana hot sauce over and let marinate several hours.
I have used it in 30 minutes, but it has a better flavor if marinated longer.
Take chicken pieces out of sauce and roll them in self-rising flour. Coat them good.
Fry in preheated hot oil.
Cook until done (30 minutes).
Done when thick piece is pierced with a fork (deeply) and juice runs clear.
Make the sauce: in a saucepan, melt butter over medium heat; add in onion; stir/saute onion until soft but not brown.
Add in ground beef and spices; mix well; add enough water to just cover mixture.
Simmer mixture over low heat, stirring occasionally until meat is cooked and sauce is thickened, about 30 minutes.
To serve-place hot dogs in buns and top with Texas Hot Sauce, mustard, and onion; serve immediately.
Bring the water, salt, vinegar, hot sauce, pepper, oregano, brown sugar, dry rub, and garlic to a boil and stop the cooking.
Pull your pork and let it rest in the marinate.
Serve, with optional barbecue sauce.
Use 2 sticks for every pound of shrimp.
Mix butter and hot sauce together and cook shrimp until they turn red.
Slice French bread in thick slices to dip in butter sauce.
Whisk the dressing and the one cup Frank's hot sauce together in a small bowl.
Add to chicken wings and marinate about 30 minutes to an hour while grill is heating up.
Spray cooking area on grill with cooking spray.
Add wings to hot grill. Watch closely as they do tend to burn quickly.
Grill for about 25-30 minutes.
It's ok to turn frequently to prevent burning.
In a large bowl, season cut-up chicken with garlic powder and salt.
Add hot sauce.
Stir well.
Stir in enough flour to coat the chicken well.
Dip each piece of chicken in dry flour (self-rising is best).
Deep fry in hot shortening until golden brown.
Deep fry chicken until lightly brown.
Remove meat and pour hot sauce and butter over chicken.
Eat.
Cream sugar, shortening and eggs together.
Then combine the dry ingredients including the coffee.
Add raisins, nuts and apples; blend well.
Pour into a greased 9x13x2-inch pan.
Bake for 40-50 minutes at 350\u00b0.
Now for the Hot Sauce: Cook the sugars, water and cornstarch together until dissolved and slightly thickened.
Add vanilla, butter& salt and blend until butter is melted. Serve over apple cake.
Heat oven to 425 F.
Spread salt on a baking sheet.
Place pan in the oven for 5 minutes to pre-heat.
Remove pan from the oven and arrange oysters, deep side down, on the salt.
Roast until the oysters open - about 5 minutes.
Fully open the oysters with an oyster knife.
Remove the connective muscle attaching the oyster to the shell.
Serve the oysters warm, with Hot Sauce.
ugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp