In a medium bowl add crema or sour cream, Tabasco, and Lime zest. Whisk together, then transfer to a squeeze bottle or a sandwhich sized re-sealable plastic bag. After filling each bag, clip 1/8 inch from one corner and squeeze through the hole over nachos.
clam juice, pepper, salt and Tabasco.
(These last 6 ingredients
Worcestershire
sauce, chili powder, Tabasco, Italian seasoning and pepper, spaghetti
tomato puree, garlic, herbs and tabasco, bring to the boil then
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
In a 2 qt. microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes. Stir in parsley, tomato paste, soup, shrimp, salt, Tabasco and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.
Saute okra in oil for 10 minutes.
Add shrimp, onions, garlic and pepper.
Cook about 5 minutes.
Add water, tomatoes and bay leaves.
Cover and simmer 20 minutes.
Remove bay leaves and sprinkle in Tabasco.
Place 1/4 cup cooked rice in each of 6 soup bowls.
Fill with gumbo and serve (about 260 calories per serving).
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.
Peel onion, slice, and saute slowly in butter.
Combine muffin mix, egg, milk, corn and tabasco.
Place in greased 8-inch square pan.
To onions, add sour cream, salt, dill and 1/2 cup cheese. Spread onion mixture over muffin mix.
Sprinkle with remaining cheese.
Bake at 425\u00b0 for 30 minutes.
Let stand for 10 minutes before cutting.
In a food processor or blender, put 2 whole eggs and the yolks from the remaining 2 eggs.
(Reserve the whites for another use.) Add Worcestershire sauce, Tabasco, dry mustard and the garlic cloves.
Blend and with the machine running, add the lemon juice, then slowly drizzle in the olive oil.
Next, with the machine running, add the anchovy fillets and Parmesan.
Put the lettuce and croutons in a salad bowl and toss with enough dressing to coat.
Makes 4 cups.
Remove any fat from chicken.
Cut chicken into bite size pieces.
Combine onion, garlic and butter in covered microwave-safe casserole dish; microwave on High for 3 minutes. Stir in peanut butter, stock, honey, mustard, curry powder, cardamom and Tabasco.
Add chicken pieces.
Stir well.
Microwave on High 6 minutes.
Stir; microwave on High another 6 minutes. Serve with rice.
Melt fat
in
bottom of heavy skillet or saucepan.
Add onions, green pepper, celery and garlic.
Cook until partially tender,
stirring frequently.
Add beef; fry, uncovered, until lightly browned.
(I like to fry beef separately and drain fat before
adding
to vegetables.) Add tomatoes and chili powder. Add salt
and sugar.
Add Worcestershire and Tabasco to taste, some like it hot.
Cover; bring to a boil, then turn down heat and simmer about 1 hour, until thickened.
Fry hamburger and drain.
Add onion and green pepper.
Add kidney beans.
Slice tomatoes and add.
Add tomato paste and water to taste.
Add dry chili mix and Tabasco sauce.
Salt and pepper to taste.
Saute ground beef. Add onion, celery and carrots, cook until soft.
Add every thing else! (tomato sauce, tomato soup, tomato soup, tomatoes, water, sugar, worcestershire sauce, tabasco, salt, oregano, garlic salt, basil, celery salt, and pepper).
Simmer (covered because it splatters), for a good while (that's what it says). i usally don't time it, but let it sit on stove for at least an hour, some times two. I just add a bit more water if it gets too thick before supper time.
Stir often, so it does not burn on bottom!
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.
Cook macaroni in a large saucepan according to package directions; drain and return to saucepan.
Meanwhile, melt butter in a medium saucepan; stir in flour and cook 1 minute. Add milk and half-and-half; cook and stir until slightly thickened and bubbly, about 5 minutes. Reduce heat to low and stir in cheese until melted. Stir in salt and TABASCO(R) Sauce.
Pour over warm macaroni in saucepan and mix well; cook and stir for 2 to 3 minutes or until heated through. Serve with additional TABASCO(R) Sauce, if desired.
*Increase amount of hamburger for larger recipes.
The original recipe did not list quantities of ingredients.
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.
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.
Blend together mayonnaise, sour cream, Tabasco, curry powder, salt, lime juice, onion and capers.
Combine chicken, celery, almonds and pineapple in large bowl; add dressing and toss lightly.
Refrigerate several hours before serving.
Yield:
4 servings.