il, buttermilk, eggs, food coloring, Texas Pete(R) Hot Sauce and vanilla
Combine Texas Pete Original Hot Sauce, 2 tablespoons
Cut wings
at all joints and throw away tips.
Deep fry wings for 8
to
10
minutes
until
crispy or bake in oven on cookie sheet
at
450\u00b0 for 45 minutes.
Combine Texas Pete and melted margarine.\tPlace cooked wings in sauce mixture in bowl and
toss and
serve\timmediately.
Serve
with
Bleu
cheese dressing and celery.
Makes 24 to 30 pieces.
br>Add 1 teaspoon of Texas Pete(R) Hotter Hot Sauce to
Combine Texas Pete Hot Chicken Wing Sauce, Asian Plum Sauce, Soy Sauce and Honey for marinade.
Place meat in large, sealable container or bag. Add marinade and allow to coat.
Refrigerate 24 hours.
Drain meat before cooking; reserve marinade.
Brown ribs over medium-high heat in a brasier; add reserved marinade to brasier, cover and cook in a 325 degree oven for 2 hours or until spareribs are tender.
or correct consistency. Serve with Texas Pete and Cornbread. Pairs well with
Melt margarine in sauce pot.
Add sugar and vinegar.
Bring to boil.
Add remaining ingredients except Texas Pete.
Add black pepper to taste.
Add Texas Pete to taste.
Some like it hot, some like it mild.
Bring to boil, stirring constantly.
Reduce heat; simmer until served.
salt and pepper to taste, Texas Pete and garlic.
Simmer slowly
Drain tuna; mix tuna, cream cheese, Texas Pete and onions until smooth.
Add Texas Pete to taste.
Serve with crackers.
Drain oil from fried wings.
Heat Texas Pete.
Melt butter in Texas Pete.
Stir thoroughly.
Dip each drummette in mixture. Serve.
Mix ground beef, onion and black pepper, then brown and drain off grease.
Add your red pepper, Texas Pete, tomato sauce, tomato paste, spaghetti mix and Texas red chili and simmer about 20 minutes.
Then cook noodles until done.
Then take out your baking dish and lay a row of noodles, then your sauce, then sprinkle both types of cheese and repeat.
Then bake for about 25 to 30 minutes at 350\u00b0.
except red pepper, sugar and Texas Pete.
Reduce to low heat
Cut clams up with sharp knife and fork.
Peel and dice potatoes; combine with onions, pepper, Texas Pete, Worcestershire, oregano, parsley flakes, salt and black pepper in large saucepan. Cover with clam juice and water.
Add mixed vegetables and boil slowly 1 hour.
Dice salt pork and fry crisp.
Add meat and grease to clam
mixture.
Continue cooking.
Mix pie crust and roll out. Using 13 x 9-inch pan, line sides with crust.
Add clam mixture. Cover with strips of crust.
Bake in 400\u00b0 oven until crust is browned.
Roll stew beef in flour.
Heat oil and brown stew beef.
When well browned, place in saucepan and add Worcestershire sauce and Texas Pete.
Cover with water.
Cover and simmer until tender. Delicious served with mashed potatoes or rice.
Saute onion, celery and potato in butter.
Add clams and juice.
Simmer for 15 minutes.
Add potato soup.
Simmer for 1 hour; stir often.
Do not boil. Add evaporated milk and half and half.
Bring to a high simmer without boiling.
Add pepper and Texas Pete.
Serve hot.
Serves 8.
Freezes well.
Wash wings; add salt, pepper and tenderizer.
Place in baking pan.
Bake at 425\u00b0 until one side is done (about 30 minutes). Turn wings.
Pour Texas Pete sauce over wings.
Cook for awhile longer.
Let sit 5 minutes before eating.
Allow cheeses to become room temperature; then blend together very well.
Add few drops of Texas Pete, few dashes red pepper and garlic powder.
Roll into 1 large or 2 small logs.
Roll in chili powder.
Melt butter over low heat in saucepan.
Add oysters and Texas Pete. Saute on low for about 5 minutes. Add milk and salt and pepper to taste. Stir until hot, but not boiling.
Serve with crackers.
Mix together barbecue sauce, Coca-Cola and Texas Pete.
Pour over skinned chicken; let marinate overnight.
Bake for 1 hour, covered, at 350\u00b0.
Combine
all
together and cook slowly for 2 hours.
If you don't like it hot, use 3/4 bottle of Texas Pete.