Type what you have

Ingredients

• ✓ hot pepper sauce
• chicken tender
• garam masala
• garlic powder
• salt
• black pepper
• olive oil
• yellow onion
• chicken stock
• apricot preserves
• white vinegar
• lime zest
• butter

Instructions

1. 1 Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
2. 2 Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.

By MomZilla Evin

Ingredients

• ✓ hot pepper sauce
• ✓ hot pepper sauce
• green bell pepper
• radish
• carrot
• onion
• tomato
• lettuce
• black pepper
• salt
• balsamic vinegar
• lemon juice
• chicken breast
• balsamic vinegar
• oregano
• coriander
• lemon juice
• chili powder
• tandoori paste
• olive oil

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Make the chicken: Combine olive oil, tandoori paste, chili powder, hot sauce, lemon juice, coriander, oregano, and balsamic vinegar in a small bowl. Brush sauce all over chicken until coated; discard any remaining sauce.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice.
4. 4 While the chicken is cooking, make the dressing: Mix lemon juice, vinegar, hot sauce, salt, and pepper together in a small bowl.
5. 5 Make the salad: Combine lettuce, tomatoes, onion, carrots, radishes, carrots, and bell pepper in a large bowl.
6. 6 Remove chicken from the grill. Slice chicken and add to salad. Pour dressing over salad and toss gently to coat.

By Aisha

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

Ingredients

• ✓ hot pepper sauce
• butter
• cumin
• chili powder
• red pepper flake
• white pepper
• tabasco chile pepper

Instructions

1. 1 Heat hot pepper sauce, butter, cumin, chili powder, red pepper flakes, white pepper, and fresh chile pepper in a pot over medium heat. Simmer until flavors have developed and sauce is thickened, about 1 hour.

By Country Boy

Ingredients

• ✓ hot pepper sauce
• heavy cream
• white pepper
• horseradish

Instructions

1. 1 Whisk the cream in a mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Season with the white pepper, hot sauce, and horseradish. Stir to combine.

By FOKLMEMBER

Ingredients

• ✓ hot pepper sauce
• sour cream
• buttermilk
• horseradish
• black pepper

Instructions

1. 1 In a medium bowl, stir together the sour cream, buttermilk, horseradish, hot pepper sauce, and pepper. Transfer to a jar, cover, and store in the refrigerator until needed.

By JUSTJULES1106

Ingredients

• ✓ hot pepper sauce
• shrimp
• mayonnaise
• onion
• cheddar cheese

Instructions

1. 1 In a large bowl combine the shrimp, mayonnaise, onion, cheese and hot pepper sauce. Mix all together and serve.

By Therese

Ingredients

• ✓ hot pepper sauce
• ✓ hot pepper sauce
• chicken wing
• garlic powder
• black pepper
• garlic powder
• parmesan cheese
• butter

Instructions

1. 1 Preheat an outdoor or indoor grill to a high heat. Lightly grease the grill.
2. 2 Season wings with garlic powder and ground black pepper. Cook wings on the preheated grill until they are very crispy. Turn the wings frequently as they will burn easily.
3. 3 While the wings are grilling, in a large bowl, combine both hot sauces with garlic powder, Parmesan cheese and melted butter.
4. 4 When the wings are finished cooking, place them in the large bowl of hot sauce mixture and stir until they are coated.

By Lynn

Ingredients

• ✓ hot pepper sauce
• honey
• black pepper
• chicken breast

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Mix honey, hot sauce, and ground black pepper in a small bowl until well combined.
3. 3 Place chicken on the preheated grill and baste with some of the sauce. Cook, basting occasionally, until chicken is golden and sticky and internal temperature reaches 180 degrees F (80 degrees C), about 10 to 15 minutes per side.

By Bob Bailey

Ingredients

• ✓ hot pepper sauce
• ground beef
• pork sausage
• american cheese
• rye bread

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Brown the ground beef and sausage together in a large skillet and drain well.
3. 3 Cut the processed cheese into small cubes and add to the meat mixture. Cook over low heat, stirring frequently, until the cheese melts. Stir in hot pepper sauce to taste. Spread a layer of the meat and cheese mixture on slices of party rye bread. Arrange the slices on an ungreased cookie sheet.
4. 4 Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until browned. Serve warm.

By ANITAL

Ingredients

• ✓ hot pepper sauce
• queso fresco
• salsa
• cilantro
• jalapeno pepper

Instructions

1. 1 Slice queso fresco in half horizontally, creating 2 rounds. Transfer to a shallow microwave-safe baking dish.
2. 2 Spread salsa evenly over queso fresco and pour any residual juices around the dish for queso fresco to marinate in. Top with cilantro, jalapeño, and hot sauce. Cover with plastic wrap and let marinate for at least 2 hours, preferably longer.
3. 3 Heat queso fresco in the microwave until slightly softened, about 3 minutes.

By Jillian Eileen

Ingredients

• ✓ hot pepper sauce
• peanut butter
• soy sauce
• sugar
• garlic
• water

Instructions

1. 1 In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.

By Sara

Ingredients

• ✓ hot pepper sauce
• butter
• garlic powder
• white vinegar

Instructions

1. 1 Melt butter in a saucepan over low heat; stir in garlic powder until dissolved. Add hot sauce and vinegar to butter mixture; bring to a boil. Remove saucepan from heat.

By Jason Delp

Ingredients

• ✓ hot pepper sauce
• processed cheese
• pork sausage
• hot salsa
• jalapeno pepper

Instructions

1. 1 Melt processed cheese in a slow cooker on Low.
2. 2 Cook and stir pork sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease.
3. 3 Mix sausage into processed cheese in the slow cooker. Stir in salsa, hot sauce, and jalapeño peppers.
4. 4 Cook on Low for 2 hours; serve hot.

By Brent Berkeypile

Ingredients

• ✓ hot pepper sauce
• ✓ hot pepper sauce
• buttermilk
• chicken breast
• panko bread crumb
• egg substitute
• cooking spray

Instructions

1. 1 Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
2. 2 Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
3. 3 Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
4. 4 Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.

By Kattygirl

Ingredients

• ✓ hot pepper sauce
• vegetable oil
• onion
• celery
• mustard
• chicken breast

Instructions

1. 1 Lightly oil grill and preheat to medium high.
2. 2 In a small skillet, heat vegetable oil. Saute onion and celery until tender. Stir in hot sauce and mustard and mix all together. Remove from heat.
3. 3 Cut pockets into chicken breasts and stuff with onion mixture. Saute chicken in skillet 2 to 3 minutes each side, until lightly browned. Remove from skillet and grill over medium high heat for 10 to 15 minutes on each side, or until juices run clear. Serve with remainder of onion mixture as a sauce/topping.

By Kevin Peterson

Ingredients

• ✓ hot pepper sauce
• butter
• taco seasoning mix
• chili powder
• seasoned salt
• popcorn

Instructions

1. 1 Mix butter, taco seasoning, hot pepper sauce, chili powder, and seasoned salt in a large bowl. Stir in popcorn and mix well. Serve immediately.

By barrysbabe30

Ingredients

• ✓ hot pepper sauce
• sour cream
• ketchup
• honey
• paprika
• cumin
• chicken breast
• vegetable oil
• garlic

Instructions

1. 1 In a medium bowl, mix together the hot pepper sauce, sour cream, ketchup, and honey until smooth. Season with paprika and cumin. Set aside half of the sauce for serving later, then place chicken breasts in the remaining sauce to marinate. Cover and refrigerate for at least 2 hours.
2. 2 Heat vegetable oil in a large skillet over medium heat. Add garlic and cook until fragrant. Place chicken breasts coated with marinade into the skillet, and cook until nicely browned on each side and cooked through, about 20 minutes.
3. 3 Meanwhile, bring reserved marinade to a boil in a small saucepan and cook for 3 to 5 minutes.
4. 4 Spoon cooked sauce over chicken breasts.

By Deanna Passero Suppes

Ingredients

• ✓ hot pepper sauce
• pumpkin seed
• butter
• salt
• worcestershire sauce
• brown sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.
2. 2 Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan.
3. 3 Bake in preheated oven until crispy, about 45 minutes.

By lotus petal