Type what you have

Ingredients

• ✓ hot pepper sauce
• bacon
• onion
• kidney bean
• ketchup
• mustard
• brown sugar
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat a large pot over medium-high heat. Cook and stir bacon and onion in pot until the onion is tender, 7 to 10 minutes; add ketchup, dry mustard, brown sugar, Worcestershire sauce, hot pepper sauce, salt, and black pepper.
3. 3 Reduce heat to low and cook bean mixture at a simmer until hot, about 10 minutes; pour into a large casserole dish.
4. 4 Bake in preheated oven until bubbling on top, 10 to 15 minutes.

By whino247

Ingredients

• ✓ hot pepper sauce
• apple cider vinegar
• canola oil
• sugar
• mustard
• poppy seed
• black pepper
• salt
• green cabbage
• carrot

Instructions

1. 1 Whisk vinegar, oil, sugar, mustard, poppy seeds, pepper, salt, and hot sauce together in a bowl until sugar has dissolved.
2. 2 Mix cabbage and carrots together in a large salad bowl. Pour vinaigrette over top and toss until well combined. Cover and refrigerate for at least 2 hours before serving.

By SusieQ

Ingredients

• ✓ hot pepper sauce
• cucumber
• onion
• red bell pepper
• lime juice
• salt
• water

Instructions

1. 1 Combine the cucumber, onion, pepper, lime juice, salt, hot sauce, and water in a bowl; toss to combine. Refrigerate until the flavors blend, at least 1 hour. Serve cold.

By Patrice G Ward

Ingredients

• ✓ hot pepper sauce
• vidalia onion
• margarine
• flour
• salt
• chicken broth
• milk
• heavy cream
• egg yolk
• paprika
• black pepper
• parsley

Instructions

1. 1 In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
2. 2 Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
3. 3 When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.

By MARBALET

Ingredients

• ✓ hot pepper sauce
• vegetable oil
• onion
• garlic
• carrot
• celery
• tomato
• vegetable broth
• vegetarian worcestershire sauce
• salt
• thyme
• black pepper

Instructions

1. 1 Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is tender.
2. 2 Add carrot and celery; cook until tender, 7 to 9 minutes, stirring frequently. Stir in tomatoes, vegetable broth, Worcestershire sauce, salt, thyme, black pepper, and hot sauce; reduce heat to low. Cover Dutch oven; simmer 20 minutes, stirring frequently.

By CORWYNN DARKHOLME

Ingredients

• ✓ hot pepper sauce
• shortening
• onion
• green bell pepper
• garlic
• water
• red bean
• ham hock
• smoked sausage
• celery
• bay leaf
• creole seasoning
• thyme
• sage
• white rice

Instructions

1. 1 Gather the ingredients.
2. 2 Melt shortening in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot shortening until tender, 5 to 7 minutes.
3. 3 Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the pot; add smoked sausage and celery. Return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into boiling water. Reduce heat to low, cover the pot, and simmer until beans are tender, about 5 hours.
4. 4 Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

By Matt

Ingredients

• ✓ hot pepper sauce
• chicken broth
• milk
• garlic
• grits
• cheddar cheese
• salt
• black pepper
• butter
• olive oil
• onion
• garlic
• shrimp

Instructions

1. 1 Bring chicken broth, milk, and 1 teaspoon garlic to a boil in a saucepan. Stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes.
2. 2 Remove from heat and thoroughly mix in Cheddar cheese; season with salt and black pepper. Set grits aside and keep warm.
3. 3 Heat butter and olive oil in a skillet over medium heat. Cook and stir onion and 2 teaspoons garlic until softened and beginning to brown, about 5 minutes.
4. 4 Stir shrimp into onion mixture and cook until shrimp are pink and no longer translucent in the center, about 5 more minutes. Stir in hot pepper sauce.
5. 5 Serve grits in a large serving bowl topped with shrimp mixture.

By AURORAGLXY7

Ingredients

• ✓ hot pepper sauce
• green cabbage
• red cabbage
• red bell pepper
• yellow bell pepper
• red onion
• carrot
• cilantro
• olive oil
• lime juice
• cumin
• garlic
• salt
• pepper

Instructions

1. 1 In a large bowl, combine green cabbage, red cabbage, red bell pepper, yellow bell pepper, red onion, carrots, and cilantro. In a small bowl, mix together olive oil, lime juice, cumin, garlic, and hot pepper sauce. Toss dressing with cabbage mixture until evenly coated. Season with salt and pepper. Let stand 30 to 60 minutes before serving.

By Doug Matthews

Ingredients

• ✓ hot pepper sauce
• olive oil
• turkey bacon
• onion
• celery
• red pepper flakes
• garlic
• kale
• chicken broth
• balsamic vinegar
• chicken bouillon
• sugar
• black pepper
• salt

Instructions

1. 1 Heat olive oil in a pressure cooker over medium heat. Stir in turkey bacon, onion, celery, and red pepper flakes; cook until turkey bacon is browned and onion is translucent, about 8 minutes. Stir in garlic; cook until fragrant, about 3 minutes more. Add kale gradually; cook and stir until just wilted, about 1 minute. Stir in chicken broth, balsamic vinegar, bouillon cubes, sugar, and pepper.
2. 2 Cover pressure cooker with lid and cook kale according to manufacturer's instructions, about 10 minutes. Remove from heat and release pressure through natural release method. Open the pressure cooker carefully; stir in salt and hot pepper sauce.

By Sticky

Ingredients

• ✓ hot pepper sauce
• garlic
• ginger root
• soy sauce
• rice vinegar
• peanut oil
• sesame oil
• green pepper
• red bell pepper
• yellow bell pepper
• green onion
• snap pea
• sesame seed
• udon noodle

Instructions

1. 1 In a jar with a tight-fitting lid, combine garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil, and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors blend.
2. 2 Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.
3. 3 In a microwave-safe bowl, combine the bell peppers with green onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.

By BAJATHECAT

Ingredients

• ✓ hot pepper sauce
• green tomato
• salt
• black pepper
• all-purpose flour
• salt
• black pepper
• buttermilk
• cornmeal
• parsley
• paprika
• cayenne pepper
• canola oil
• ranch dressing
• cajun seasoning

Instructions

1. 1 Season tomato slices with salt and pepper.
2. 2 Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk into a second shallow bowl. Mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl.
3. 3 Dredge each tomato slice in flour mixture to coat, dip into buttermilk, and finish by pressing both sides of tomato into cornmeal mixture to coat. Lay coated tomato slices on a baking sheet; set aside to let tomatoes absorb the coating, 10 to 15 minutes.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Gently drop tomato slices into hot oil and cook until crispy, golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towels.
6. 6 To make the dipping sauce: Whisk ranch dressing, Cajun seasoning, and hot pepper sauce together in a small bowl. Serve sauce with fried tomato slices.

By Crystal Bodyroc McGlown

Ingredients

• ✓ hot pepper sauce
• pepper
• salt
• apple cider vinegar
• bay leaf
• water
• ham bone
• mustard powder
• worcestershire sauce
• tomato puree
• maple syrup
• red pepper flakes
• thyme
• garlic
• bacon
• onion
• canola oil
• great northern bean

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme, and red pepper flakes to the skillet, and cook for 1 minute to blend flavors.
2. 2 Place soaked beans in a 3 1/2-quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaf to the top.
3. 3 Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaf and season with vinegar, hot sauce, salt, and pepper before serving.

By FINE2THCOMB

Ingredients

• ✓ hot pepper sauce
• garlic
• onion
• orange juice
• lime juice
• cilantro
• salt
• oregano
• cumin
• lemon pepper seasoning
• black pepper
• olive oil

Instructions

1. 1 Pulse garlic and onion in a blender until very finely chopped.
2. 2 Add orange juice, lime juice, cilantro, salt, oregano, hot pepper sauce, cumin, lemon pepper, and black pepper. Blend until thoroughly incorporated.
3. 3 Pour in olive oil; blend until smooth.

By Deb Blagg

Ingredients

• ✓ hot pepper sauce
• shrimp
• lime juice
• tomato
• onion
• cilantro
• worcestershire sauce
• ketchup
• salt
• pepper
• avocado
• saltine cracker

Instructions

1. 1 Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cure them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
2. 2 Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
3. 3 Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

By Andre Racine

Ingredients

• ✓ hot pepper sauce
• chicken breast
• onion
• garlic
• butter
• chicken bouillon
• water
• cumin
• half-and-half
• monterey jack cheese
• cream-style corn
• green chile
• tomato
• cilantro

Instructions

1. 1 In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2. 2 Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. 3 Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

By Jeanne Jones

Ingredients

• ✓ hot pepper sauce
• ground beef
• green chile pepper
• salt
• garlic
• onion
• black pepper
• cayenne pepper
• yellow masa flour
• lard
• baking powder
• water
• corn husk
• chihuahua cheese
• chili powder

Instructions

1. 1 Heat a large cast-iron skillet over medium heat. Add beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper. Cook and stir until beef is thoroughly browned, 10 to 15 minutes. Drain and reserve the drippings.
2. 2 Combine reserved drippings, masa, lard, and baking powder in a large bowl. Mix well. Add up to 1 cup water, 1 teaspoon at a time, until mixture is as thick as biscuit dough. Divide into 50 equal balls. Place dough balls between 2 cutting boards each lined with a sheet of waxed paper; flatten into circles.
3. 3 Place each dough circle into a corn husk. Spoon about 3 tablespoons beef mixture in a line across the middle of each husk. Top with a small amount of cheese. Fold opposing sides of the tortilla to overlap the filling. Roll the husk around the tamale and fold in one end.
4. 4 Combine the remaining 1 clove garlic, 1 cup water, and chili powder in a small saucepan over medium-high heat. Bring chili sauce to a boil. Remove from heat.
5. 5 Stand a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.

By Marvin Howard

Ingredients

• ✓ hot pepper sauce
• black bean
• celery
• bay leaf
• vegetable oil
• onion
• green bell pepper
• carrot
• garlic
• salt
• cumin
• chile flake
• fire-roasted diced tomato
• water
• red wine vinegar

Instructions

1. 1 Rinse beans and remove any particles or bad beans. Place beans in a saucepan; cover with 2 inches water. Add celery and bay leaves.; bring to a boil over high heat. Cook, adding more water as necessary, for 10 minutes. Drain beans; discard celery.
2. 2 Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and carrot; sauté until onion fairly translucent, about 5 minutes. Add garlic, salt, cumin, and pepper flakes; cook until heated through and fragrant, 1 to 2 minutes. Transfer to a slow cooker.
3. 3 Add tomatoes and water to slow cooker; stir in beans and bay leaves. Cover slow cooker.
4. 4 Cook on Low until beans are tender enough that you can easily smash one between your tongue and the top of your mouth for 6 hours (or on High for 4 hours). Add vinegar. Taste and adjust seasonings; add hot pepper sauce.

By WorkingCookingMom

Ingredients

• ✓ hot pepper sauce
• coconut milk
• bay leaf
• green onion
• cilantro
• fish stock
• hot pepper
• red bell pepper
• tomato
• garlic
• onion
• canola oil
• red palm oil
• pepper
• salt
• shrimp
• firm white fish

Instructions

1. 1 Toss fish and shrimp together with salt and pepper to taste; set aside. Heat dende oil in a large skillet over medium heat. Stir in onions and cook until softened and translucent. Add the garlic, and continue cooking until the onions turn golden brown.
2. 2 Stir in tomato and cook for 5 minutes, then stir in the red and hot peppers; continue cooking until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by 1/4.
3. 3 Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediately

By BRENTBUNTIN

Ingredients

• ✓ hot pepper sauce
• butter
• apple cider vinegar
• sugar

Instructions

1. 1 Combine hot sauce, butter, vinegar, and sugar in a saucepan; bring to a slow boil and cook until smooth, about 5 minutes.

By Dani

Ingredients

• ✓ hot pepper sauce
• butter
• chicken wing

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Heat hot sauce and butter in a saucepan over low heat until butter melts. Off heat, stir until hot sauce and butter are well combined.
3. 3 Grill wings until no longer sticking to the grate, 10 to 15 minutes. Flip wings; grill until mostly cooked through, about 10 minutes more.
4. 4 Shut heat on one side of the grill. Dip 3 or 4 wings at a time into sauce; place over indirect heat. Grill until cooked through and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted near but not touching bones should read 165 degrees F (74 degrees C).
5. 5 Place wings in a large bowl. Cover with aluminum foil; set aside for 10 minutes or until ready to serve.

By the kobers

Ingredients

• ✓ hot pepper sauce
• ✓ hot pepper sauce
• ranch salad dressing
• cayenne pepper
• chili powder

Instructions

1. 1 Gather the ingredients.
2. 2 Combine salad dressing, hot pepper sauces, cayenne pepper, and chili powder in a bowl.
3. 3 Chill in the refrigerator for at least 1 hour.

By PRINCESSCOOK1

Ingredients

• ✓ hot pepper sauce
• pea
• mushroom

Instructions

1. 1 In a serving bowl, stir together the drained peas and mushrooms. Season to taste with hot pepper sauce.

By AROEL

Ingredients

• ✓ hot pepper sauce
• oyster
• worcestershire sauce

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Place 8 oyster halves in the basket of the preheated air fryer; cook 4 minutes. Transfer to a serving plate; top each oyster with a dash of Worcestershire and hot sauce.
3. 3 Repeat with remaining 8 oyster halves.

By Soup Loving Nicole

Ingredients

• ✓ hot pepper sauce
• chicken chunk
• cheddar cheese
• hot dog bun

Instructions

1. 1 Warm chicken and hot sauce in a nonstick skillet over medium heat, stirring to coat chicken evenly with sauce, until heated through, about 3 minutes.
2. 2 Scrape chicken into the center of the pan to form a shape similar to the hot dog bun. Cut Cheddar cheese slice in half and place over chicken; cook until Cheddar is melted, 1 to 2 minutes.
3. 3 Place bottom half of hot dog bun over chicken and cheese mixture, slide a spatula underneath, and invert onto a plate. Place top half of hot dog bun over melted cheese.

By taggerung86

Ingredients

• ✓ hot pepper sauce
• orange marmalade
• honey
• dijon mustard

Instructions

1. 1 Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

By Valerie Brunmeier

Ingredients

• ✓ hot pepper sauce
• cherry tomato
• vodka
• lemon pepper
• celery salt

Instructions

1. 1 Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. Stir in the hot pepper sauce. Cover, and refrigerate overnight.
2. 2 To serve, mix together the lemon pepper and celery salt in a small dish. Serve tomatoes floating in vodka. Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating.

By JEREMYC

Ingredients

• ✓ hot pepper sauce
• dill pickle
• garlic
• white sugar

Instructions

1. 1 Slice pickles lengthwise, then return to the jar. Pour in hot pepper sauce and add garlic. Pour in about 1/3 of the sugar. Close the lid tightly, then gently tip the jar back and forth several times to allow everything to mix well. Leave the jar on the counter at room temperature for about 1 week.
2. 2 Add more sugar during the week as the sugar in the jar dissolves, gently tipping the jar back and forth to mix after each addition. Continue throughout the week, until all sugar has been added and absorbed; pickles will be dark green and crispy.
3. 3 Just before the pickles are ready, inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 5 minutes.
4. 4 Transfer pickles and syrup to sterilized jars and seal with lids and rings. Store in the refrigerator for up to one month.

By KIKI810

Ingredients

• ✓ hot pepper sauce
• butter
• ketchup
• honey

Instructions

1. 1 Combine butter, hot sauce, ketchup, and honey in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes. Use sauce for cooked chicken wings or pieces.

By ScottCim

Ingredients

• ✓ hot pepper sauce
• worcestershire sauce
• steak sauce
• meat tenderizer
• onion powder
• red pepper flakes
• garlic

Instructions

1. 1 In a small bowl, combine the hot pepper sauce, Worcestershire sauce, steak sauce, meat tenderizer, onion powder, crushed red pepper flakes and minced garlic. Mix together well and apply to your favorite meat.

By MAVNCURLY

Ingredients

• ✓ hot pepper sauce
• ground beef
• onion soup mix
• water
• bread crumb

Instructions

1. 1 Preheat an outdoor grill for medium high heat and lightly oil grate.
2. 2 In a large bowl, combine the beef, onion soup mix, water, hot sauce and bread crumbs. Mix together well and form into patties.
3. 3 Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.

By Brandi Clark