alt, pepper, Worcestershire Sauce and Tabasco (if using). Cook on medium
rated cheddar cheese, cayenne or Tabasco, salt and pepper.
Prepare
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.
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.
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.
Drain pickles, add sugar and Tabasco sauce. Do not refrigerate for 7 days. Stir every day. On day 8, refrigerate and enjoy.
Remove shells and veins from shrimp.
Rinse.
In a saucepan, combine beer, Tabasco, salt, mustard, vinegar, onion, honey and bitters.
Bring to a boil and simmer about 1 minute.
Add only enough cleaned shrimp as will be covered by the liquid mixture. Return the mixture to a boil and then simmer 2 to 5 minutes, depending on the size of the shrimp.
Remove shrimp from the liquid.
Add remaining shrimp and repeat the cooking procedure.
Pour the mayonaisse into a small mixing bowl.
Whisk in the Tabasco sauce.
Taste and adjust until you think it's just right.
Drain vinegar from pickles and discard. Wash pickles in cold water and cut into 1 to 2-inch chunks. Layer into original jar the pickle chunks, sugar and Tabasco. Screw cap on jar tightly. Store jar in refrigerator. First position is upside-down. Turn twice a day for 5 days, alternating position (upside-down, right side up, etc.).
Drain pickles and cut into rounds approximately 1/4 to 1/3-inches.
Discard stems.
Place sugar and Tabasco in large container that will hold all the pickles.
Can use a plastic wash basin.
Mix as best as possible.
Add sliced pickles and stir to melt sugar.
When all is melted, return to gallon jar and replace lid.
Place in refrigerator and shake at least twice a day for 3 days.
Ready to eat on the 4th day.
Add Tabasco to butter; cream well.
Blend in cheese and flour. Form mixture into roll; wrap in waxed paper and chill several hours.
Cut into 1/8-inch slices; place on waxed paper lined baking sheet.
Bake at 350\u00b0 for 12 to 15 minutes.
In a bowl, mix breadcrumbs, pepper, tomato, chives and Tabasco.
Season with salt and a little pepper.
Beat the egg yolks and blend into the mixture.
Whisk the whites until stiff and fold in.
n a saucepan, combine beer, Tabasco sauce, salt, mustard, vinegar, onion
For the remoulade: whisk together mustard, paprika, Tabasco, salt and pepper. Beat in the vinegar and then, whisking constantly, add the oil in a slow, thin stream, continuing to beat until the sauce is thick and smooth.
Stir in scallions, celery and parsley and mix well. Cover the bowl and let the sauce stand for at least 2 hours before serving to allow flavours to blend.
To serve: pour the remoulade over the crayfish and roughly mix with the arugula leaves.
he salmon.
Drizzle green tabasco sauce all over the salmon
Preheat oven to 375 degrees.
In a small bowl combine mayonnaise, TABASCO sauce and onion powder. Stir well until blended.
Place cereal in a resealable plastic bag and seal. Finely crush with hands or rolling pin. Add parsley.
Cover chicken pieces with mayonnaise mixture. Add chicken, a piece at a time, to cornflake mixture and shake to coat well.
Place on a baking sheet that has been sprayed with Pam. Lightly mist top of chicken with Pam.
Bake 45 minutes or until chicken is crisp, tender and no longer pink inside.
In a bowl, combine beans, cumin and TABASCO(R) brand Chipotle Pepper Sauce and mix well.
Preheat oven to 400 degrees.
Spread tortilla chips in a single layer over large baking sheet with edges slightly overlapping. Spoon approximately one teaspoonful of black beans onto each corn chip and top with onion, tomato, and cheese.
Bake in oven 6 to 8 minutes or until cheese melts and nachos are heated through.
Sprinkle with the fresh cilantro. Serve hot.
inegar, Dijon mustard, sugar and TABASCO sauce. Heat through.
Remove