Type what you have

Ingredients

• ✓ hot sauce
• cabbage
• thousand island dressing
• rice vinegar
• salt

Instructions

1. 1 Stir together cabbage, Thousand Island dressing, rice vinegar, hot sauce, and salt in a large bowl with a fork until evenly mixed.

By John Mitzewich

Ingredients

• ✓ hot sauce
• corn
• mayonnaise
• lime
• chile powder
• paprika
• cotija cheese
• cilantro
• scallion

Instructions

1. 1 Gather the ingredients.
2. 2 Soak corn in cold water for at least 1 hour.
3. 3 Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes.
5. 5 Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.
6. 6 Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.
7. 7 Serve and enjoy!

By BmanS1965

Ingredients

• ✓ hot sauce
• mayonnaise
• apple cider vinegar
• water
• worcestershire sauce
• kosher salt
• garlic powder
• onion powder
• black pepper

Instructions

1. 1 Combine mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a bowl; mix until thoroughly combined.

By Will McIntyre

Ingredients

• ✓ hot sauce
• all-purpose flour
• brown sugar
• grill seasoning
• salt
• black pepper
• milk
• egg
• panko bread crumb
• green tomato
• vegetable oil

Instructions

1. 1 Pour hot sauce into a small dish. Combine flour, brown sugar, grill seasoning, salt, and black pepper in a separate small dish. Beat milk and eggs together in another small dish. Add panko to a separate shallow dish. Arrange the dishes in a line, respectively.
2. 2 Dip 1 side tomato slices in hot sauce; press both sides into flour mixture to coat. Dip slices in milk mixture; gently press into panko to coat. Arrange coated tomatoes on a baking sheet; do not stack. Refrigerate until chilled, about 30 minutes.
3. 3 Heat oil in a deep fryer or a cast-iron skillet to 375 degrees F (190 degrees C). Fry tomato slices in hot oil until golden brown, 2 to 3 minutes per side.

By d newman

Ingredients

• ✓ hot sauce
• green cabbage
• jicama
• sweet apple
• mayonnaise
• pineapple juice
• sugar
• salt
• black pepper
• cilantro
• corn bits

Instructions

1. 1 Combine cabbage, jicama, and apple in a large bowl; set aside.
2. 2 Whisk together mayonnaise, pineapple juice, sugar, hot sauce, salt, and pepper in a medium bowl until smooth and fluffy, 1 to 2 minutes.
3. 3 Pour mayonnaise mixture over cabbage mixture; toss to combine. Let sit for 5 minutes.
4. 4 Mix in cilantro and toss again. Garnish with corn bits to serve.

By John Mitzewich

Ingredients

• ✓ hot sauce
• lemon
• orange
• candied mango
• ginger
• cinnamon stick
• star anise
• orange juice
• garam masala
• salt
• water
• sugar
• cranberry

Instructions

1. 1 Place lemon zest and juice, orange zest, diced mango, ginger, cinnamon stick, star anise pod, orange juice, garam masala, salt, water, and sugar in a saucepan. Stir until sugar has dissolved.
2. 2 Bring to a simmer over medium heat. Reduce heat to low. Simmer until mango has softened and flavors blend, about 15 minutes.
3. 3 Add cranberries, raise heat to medium, and cook until cranberries pop and begin to break down, about 10 minutes. Mash any unpopped berries.
4. 4 Remove from heat and add 2 to 3 drops of ghost pepper hot sauce. Let cranberry sauce cool to room temperature and transfer to a serving bowl. Remove cinnamon stick and star anise pod before serving.

By John Mitzewich

Ingredients

• ✓ hot sauce
• almond
• sugar
• vegetable oil
• apple cider vinegar
• white sugar
• salt
• black pepper
• spring mix lettuce
• mandarin orange
• strawberry
• celery
• red onion
• parsley

Instructions

1. 1 Heat a heavy-bottomed pan over medium heat. Stir almonds and 3 tablespoons sugar together in the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside.
2. 2 Whisk vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a bowl. Toss spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle toasted almonds over the salad to serve.

By Jenn

Ingredients

• ✓ hot sauce
• parsley
• olive oil
• red wine vinegar
• oregano
• cumin
• salt
• garlic
• red pepper flakes
• lemon juice

Instructions

1. 1 Place the Italian parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic, hot sauce, red pepper flakes, and lemon juice in the bowl of a food processor. Pulse until the parsley has been minced.

By Christina-Chrisi Marvasi

Ingredients

• ✓ hot sauce
• canola oil
• honey
• ancho chile powder
• garlic powder
• chicken breast
• corn
• canola oil
• salt
• black pepper
• sweet potato
• heavy cream

Instructions

1. 1 Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
2. 2 Preheat oven to 450 degrees F (230 degrees C).
3. 3 Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
4. 4 Place both sweet potatoes and corn in the preheated oven. Bake until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
5. 5 Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
6. 6 Preheat grill for medium heat and lightly oil the grate.
7. 7 Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
8. 8 Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.

By Vintage Chef

Ingredients

• ✓ hot sauce
• bacon
• onion
• green bell pepper
• cilantro
• garlic
• bay leaf
• black bean
• chicken broth
• vinegar
• salt
• black pepper

Instructions

1. 1 Cook bacon in a pot over medium heat until almost crisp, 3 to 5 minutes. Add onion and green pepper to bacon; cook and stir until onion is translucent, about 5 minutes. Mix in cilantro, garlic, and bay leaf; cook and stir until flavors combine, 1 to 2 minutes.
2. 2 Stir beans, chicken broth, vinegar, salt, pepper, and hot sauce into the onion mixture; cover and let simmer until the flavors combine, 10 to 15 minutes. Add more chicken broth if you would like the beans to be more soupy.

By TYLOR9

Ingredients

• ✓ hot sauce
• olive oil
• garlic
• onion
• green bell pepper
• ground beef
• green olive
• caper
• white vinegar
• salt
• black pepper
• cinnamon
• clove
• bay leaf
• tomato

Instructions

1. 1 In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Sauté garlic, onion, and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat remaining olive oil and brown ground beef.
2. 2 In a separate saucepan, combine olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves, and hot sauce. Let simmer over medium heat for 10 minutes.
3. 3 Place olive mixture and onion mixture into the pot with the ground beef. Add the half-drained tomatoes and cook for 1 hour over medium heat; occasionally stirring.

By Heloise

Ingredients

• ✓ hot sauce
• olive oil
• chicken breast
• seasoned salt
• chicken broth
• green cabbage
• onion
• carrot
• green bell pepper
• celery
• tomato sauce
• cilantro
• lime
• garlic
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large Dutch oven over medium heat. Season chicken with seasoned salt. Cook chicken in hot oil until browned, about 5 minutes per side.
2. 2 Mix chicken broth, cabbage, onion, carrots, green bell pepper, celery, tomato sauce, cilantro, lime juice, garlic, hot sauce, salt, and black pepper into chicken in the Dutch oven. Simmer, adding water if needed, until stew is thickened, about 2 hours.
3. 3 Ladle stew into bowls and top each with a piece of chicken.

By JRAKAUSKI

Ingredients

• ✓ hot sauce
• butter

Instructions

1. 1 Melt butter in a small saucepan over medium heat, or in a microwave-safe bowl in the microwave on high, until completely melted. Skim off white foam from the top and add hot sauce. Blend until well mixed; set aside until mixture starts to set.

By Erin

Ingredients

• ✓ hot sauce
• brussels sprout
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in boiling water, stirring occasionally, until tender, about 15 minutes. Drain and transfer to a large bowl.
2. 2 Pour Italian dressing and hot sauce over Brussels sprouts; toss to coat.
3. 3 Marinate in the refrigerator, stirring occasionally, for 4 hours.

By Allrecipes Member

Ingredients

• ✓ hot sauce
• avocado
• lemon
• kosher salt

Instructions

1. 1 Slice the meat of each avocado half 3 or 4 times in one direction, turn avocado and slice 3 or 4 more slices perpendicular to the first slices creating 8 to 12 small cubes still attached to the peel.
2. 2 Drizzle lemon juice over each avocado and top with kosher salt. Drizzle hot sauce over each. Eat with a fork or spoon.

By OxPatchReb

Ingredients

• ✓ hot sauce
• water
• oyster
• parsley flakes
• butter

Instructions

1. 1 Pour water into a multifunctional pressure cooker (such as Instant Pot) and set the trivet inside. Place oysters on the trivet. Close and lock the lid. Select the Steam function according to the manufacturer's instructions; set the timer for 2 minutes. Allow 15 minutes for pressure to build.
2. 2 Meanwhile, stir hot sauce and parsley into melted butter until well combined.
3. 3 Release pressure using quick release according to manufacturer's directions, 3 to 5 minutes.
4. 4 Carefully open oysters using a spoon; set on a serving plate. Spoon butter over top.

By Soup Loving Nicole

Ingredients

• ✓ hot sauce
• chile sauce
• horseradish
• white sugar
• lemon

Instructions

1. 1 In a small bowl, blend the chili sauce, horseradish, sugar, lemon juice, and hot sauce. Serve immediately or chill before serving.

By Sara

Ingredients

• ✓ hot sauce
• cider vinegar
• brown sugar
• molasses

Instructions

1. 1 Combine cider vinegar, brown sugar, hot sauce, and molasses in a medium nonstick saucepan; bring to a boil. Reduce heat to medium-low; simmer until sauce is thick and shiny, about 1 hour.

By Aimee Mitchell

Ingredients

• ✓ hot sauce
• pork breakfast sausage
• taco seasoning mix
• water
• processed cheese food

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain in a colander and discard grease. Transfer sausage to a large saucepan.
2. 2 Stir 1 package taco seasoning into sausage and cook over medium heat until fragrant, about 5 minutes. Add 2 cups water and remaining package taco seasoning. Stir until seasoning is dissolved; simmer for 5 minutes more. Reduce heat to low.
3. 3 Gradually add cheese food, stirring until cheese is evenly melted, 5 to 7 minutes. Mix hot sauce into melted cheese mixture. If the mixture becomes too thick, add remaining 1 cup water, as needed.

By Fat Sam

Ingredients

• ✓ hot sauce
• firm tofu
• ranch dressing
• sugar
• black pepper
• bread crumb

Instructions

1. 1 Slice tofu block in half lengthwise. Cut each half into 1/3-inch slices to make bite-sized 'nuggets.' Place tofu in resealable plastic bags and freeze until firm and dry, at least 24 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place tofu slices on a microwave-safe plate. Heat in the microwave until defrosted, 2 to 5 minutes. Squeeze out water from the tofu and place slices over 3 layers of paper towels to drain. Pat dry with additional paper towels.
4. 4 Mix ranch dressing, hot sauce, sugar, and black pepper together in a bowl. Pour bread crumbs into a separate bowl. Coat tofu slices with the ranch mixture and roll in bread crumbs until thoroughly coated.
5. 5 Bake in the preheated oven until tofu nuggets are golden brown, 20 to 25 minutes.

By CLOUD2

Ingredients

• ✓ hot sauce
• olive oil
• garlic
• oregano
• paprika
• potato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a baking pan in the oven to heat up.
2. 2 Mix olive oil, garlic, oregano, smoked paprika, and hot sauce in a large bowl. Toss potato wedges in the oil until well coated.
3. 3 Pour wedges into the hot baking pan.
4. 4 Bake in the preheated oven until crisp and golden, about 40 minutes.

By jellichick

Ingredients

• ✓ hot sauce
• butter
• egg
• hot dog bun

Instructions

1. 1 Melt butter in a nonstick skillet over medium-high heat. Add egg and cook until it begins to bubble, about 1 minute. Flip egg and cook until set, 2 to 3 minutes more.
2. 2 Roll egg, place in hot dog bun, and top with hot sauce.

By Seth Kolloen

Ingredients

• ✓ hot sauce
• ✓ hot sauce
• greek yogurt
• egg substitute
• panko bread crumb
• paprika
• garlic pepper seasoning
• cayenne pepper
• chicken breast

Instructions

1. 1 Whisk Greek yogurt, egg substitute, and 1 tablespoon plus 1 teaspoon hot sauce in a bowl.
2. 2 Mix panko bread crumbs, paprika, garlic pepper, and cayenne pepper in a separate bowl.
3. 3 Dip chicken strips into yogurt mixture; coat with panko bread crumb mixture.
4. 4 Arrange coated chicken strips in a single layer in an air fryer. Cook until evenly browned, about 8 minutes per side.

By Nekmor

Ingredients

• ✓ hot sauce
• ketchup
• apple cider vinegar
• sugar
• butter
• red pepper flake

Instructions

1. 1 In a large saucepan or soup pot, stir together the ketchup, cider vinegar, sugar, butter, red pepper flakes and hot sauce. Cook over medium heat until the butter is melted and the sauce is heated through. Use right away, or store in the refrigerator for up to a month.

By CarolinaDarlin

Ingredients

• ✓ hot sauce
• mayonnaise
• dijon mustard
• mustard
• rice vinegar
• honey

Instructions

1. 1 Whisk together mayonnaise, Dijon mustard, yellow mustard, rice vinegar, honey, and hot sauce in a bowl.

By John Mitzewich

Ingredients

• ✓ hot sauce
• olive oil
• cumin
• thyme
• paprika
• garlic powder
• salt
• sweet potato

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Whisk olive oil oil, hot sauce, cumin, thyme, paprika, garlic powder, and salt together in a large bowl. Add sweet potato wedges and stir until wedges are evenly coated.
3. 3 Place sweet potato wedges on the preheated grill and cook for 5 minutes. Flip wedges with tongs and cook 5 additional minutes.

By Soup Loving Nicole

Ingredients

• ✓ hot sauce
• cream cheese
• pepper jack cheese
• blue cheese dressing
• chicken breast
• blue cheese
• pepper jack cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
2. 2 Beat cream cheese, hot sauce, 1/2 cup pepper Jack cheese, and blue cheese dressing together in a large bowl; fold in chicken until completely coated. Pour mixture into the prepared baking dish and top with crumbled blue cheese and 1/3 cup pepper Jack cheese.
3. 3 Bake in the preheated oven until cheese is melted and dip is bubbling up the sides, 15 to 20 minutes.

By Miranda Helme

Ingredients

• ✓ hot sauce
• meatball
• cranberry sauce
• tomato chili sauce
• lemon

Instructions

1. 1 Place meatballs, cranberry sauce, chili sauce, lemon juice, and hot sauce in a slow cooker; stir to evenly distribute sauce.
2. 2 Cook on High until meatballs completely thawed and hot, about 3 hours.

By fabeveryday

Ingredients

• ✓ hot sauce
• butter
• egg yolk
• lemon juice
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Melt butter in a small saucepan.
2. 2 Combine egg yolks, lemon juice, salt, pepper, and cayenne in a blender; blend for 15 seconds. With blender running on low speed, slowly pour in hot butter and blend until sauce is thick, about 30 seconds. Mix in hot sauce.
3. 3 Serve immediately or keep in the blender at room temperature for up to 1 hour before serving.

By don_carnahan

Ingredients

• ✓ hot sauce
• cream cheese
• parmesan cheese
• egg yolk
• jalapeno pepper
• garlic powder
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cream cheese, Parmesan cheese, egg yolks, jalapeno peppers, hot sauce, and garlic powder in a bowl. Mix to form a paste. Shape into balls and roll in bread crumbs until breading is about 1/4 inch thick. Place balls on an ungreased baking sheet.
3. 3 Bake in the preheated oven until golden brown, 10 to 15 minutes. Serve warm or freeze in a resealable plastic bag for later.

By Sasha Biesecker