Type what you have

Ingredients

• ✓ hot pepper sauce
• cheddar cheese
• swiss cheese
• all-purpose flour
• salt
• black pepper
• garlic
• beer

Instructions

1. 1 Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
2. 2 Rub cut side of garlic clove around bottom and sides of fondue pot.
3. 3 Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
4. 4 Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes. Stir in hot pepper sauce.

By MARNIKINS

Ingredients

• ✓ hot pepper sauce
• gruyere cheese
• basil and garlic-flavored olive oil
• bread
• sherry
• white wine
• thyme
• parsley
• garlic powder
• paprika
• herbes de provence
• flour
• garlic
• onion
• butter
• thyme
• black pepper
• salt
• bay leaf
• celery
• carrot
• onion
• parsnip
• beef short rib
• water

Instructions

1. 1 Place water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon salt, 1 teaspoon black pepper, and 1 tablespoon fresh thyme into a large soup pot over medium heat; bring to a boil. Reduce heat to a simmer and cook, skimming and discarding foam that forms on top of broth, until broth is a rich brown color, 5 to 6 hours. (Broth may also be made in a slow cooker.) Strain broth, discard ribs and vegetables, and refrigerate extra broth.
2. 2 Melt butter in a large heavy skillet or cast iron pan over medium-low heat. Cook onions and garlic until caramelized and brown, about 30 minutes.
3. 3 Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl; sprinkle over browned onions. Cook and stir 5 minutes; season with salt and black pepper. Stir in parsley and 1 teaspoon thyme.
4. 4 Pour in 4 cups beef broth, white wine, sherry, and hot pepper sauce; simmer until flavors have blended and soup has thickened, about 15 minutes. (More time doesn't hurt.)
5. 5 Preheat the oven broiler about 15 minutes before serving time. Place a rack about 6 inches from the heat source.
6. 6 Brush slices of French bread with flavored olive oil. Toast under the preheated broiler until well-browned on each side, 1 to 2 minutes per side. Ladle soup into oven-proof soup bowls; place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyère cheese.
7. 7 Place the filled soup bowls under the broiler until cheese is melted, bubbly, and browned, 2 to 4 minutes.

By Lolobug

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
• 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
• 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
• 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
• 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
• fettuccine pasta
• butter
• all-purpose flour
• milk
• garlic
• parmesan cheese

Instructions

1. 1 Cook pasta in a large pot of boiling salted water.
2. 2 Meanwhile, melt butter or margarine in a saucepan. Stir in flour. Whisk in milk, garlic, and hot sauce; stir until thickened. Stir in cheese.
3. 3 Drain pasta. Serve sauce over noodles.

By Jane Snider

Ingredients

• ✓ hot pepper sauce
• irish stout beer
• olive oil
• red wine vinegar
• brown sugar
• garlic
• skirt steak

Instructions

1. 1 Whisk beer, olive oil, vinegar, brown sugar, garlic, and hot sauce together in a glass or ceramic bowl until marinade is smooth. Add steak to marinade and turn to coat. Cover the bowl with a lid or plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Remove steak from marinade and shake off any excess. Discard marinade.
4. 4 Cook steak on the preheated grill, turning once, until steak starts to firm and is reddish-pink and juicy in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for 2 to 3 minutes before serving.

By Boomdog02

Ingredients

• ✓ hot pepper sauce
• pork sparerib
• tomato paste
• worcestershire sauce
• golden syrup
• red pepper
• onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Cover a roasting pan with aluminum foil and place ribs into the pan.
2. 2 Bake in the preheated oven for 20 minutes, turning ribs halfway through.
3. 3 While the ribs are cooking, stir tomato paste, Worcestershire sauce, golden syrup, and hot pepper sauce together in a bowl.
4. 4 Remove ribs from the oven and drain off fat. Drizzle sauce over ribs and bake for 30 minutes.
5. 5 Sprinkle red pepper and onion over ribs and continue to bake until meat pulls away easily from the bone, about 10 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Seafood Rick

Ingredients

• ✓ hot pepper sauce
• sour cream
• horseradish
• kosher salt
• black pepper

Instructions

1. 1 Mix sour cream, horseradish, salt, black pepper, and hot sauce in a bowl until well combined.
2. 2 Cover and chill sauce to allow flavors to blend, at least 1 hour.

By DHANO923

Ingredients

• ✓ hot pepper sauce
• butter
• onion
• cornbread mix
• milk
• cream-style corn
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray one 10x10 inch pan with non-stick cooking spray.
2. 2 ina medium skillet, saute onions in butter over medium heat until soft; set aside.
3. 3 In a medium sized bowl, combine corn muffin mix, milk, corn and hot sauce.
4. 4 Pour cornbread into baking dish and layer with onions, followed by sour cream and cheese.
5. 5 Bake for 25 to 30 minutes, cover for last 15 minutes.

By Renee Palfenier

Ingredients

• ✓ hot pepper sauce
• pancetta
• red onion
• garlic
• salt
• black pepper
• cabbage
• soy sauce

Instructions

1. 1 Cook and stir pancetta in a large skillet over medium heat until slightly browned, about 5 minutes. Add onion, garlic, salt, and black pepper; cook until onions become translucent, 5 to 10 minutes. Cook and stir cabbage with pancetta mixture until slightly softened, 5 minutes. Add soy sauce and hot pepper sauce; cook until cabbage is tender, about 10 more minutes.

By BlackwaterStout

Ingredients

• ✓ hot pepper sauce
• kluski noodle
• bacon
• cabbage
• onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook noodles according to package directions until tender but still slightly firm, 7 to 10 minutes. Drain well and set aside.
2. 2 Place bacon in a large, deep skillet over medium-high heat. Cook, stirring often, until evenly browned, 5 to 8 minutes.
3. 3 Add cabbage and onion to the skillet and cook until cabbage is wilted and tender, about 10 minutes.
4. 4 Gently mix noodles into cabbage mixture. Season with hot sauce.

By CINDY

Ingredients

• ✓ hot pepper sauce
• irish stout beer
• onion
• brown sugar
• olive oil
• red wine vinegar
• garlic
• skirt steak

Instructions

1. 1 Whisk beer, onion, brown sugar, olive oil, red wine vinegar, garlic, and hot sauce together in a large glass or ceramic bowl. Add skirt steak and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 6 to 24 hours.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Remove skirt from the marinade, and shake off excess. Discard the remaining marinade.
4. 4 Cook steak on the preheated grill until reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest, about 10 minutes.

By Boomdog02

Ingredients

• ✓ hot pepper sauce
• chicken drumstick
• vegetable oil
• all-purpose flour
• cornmeal
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken into a resealable plastic bag and pour in hot sauce.
3. 3 Massage the bag to coat chicken with sauce, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 24 hours for spicer chicken.
4. 4 Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C). Combine flour, cornmeal, and salt in another resealable plastic bag.
5. 5 Add the marinated drumsticks, seal the bag, and shake to coat.
6. 6 Fry chicken, uncovered, in the preheated deep fryer, turning occasionally, until golden brown, crispy, and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By TISHA ANN

Ingredients

• ✓ hot pepper sauce
• salad dressing
• worcestershire sauce
• applesauce
• lime
• pork chop

Instructions

1. 1 Whisk Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice together in a large glass or ceramic bowl. Add pork chops and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 6 hours or overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chops from marinade and shake off excess. Pour marinade into a saucepan and bring to a boil over medium heat. Boil for about 1 minute; set aside.
4. 4 Cook pork chops on the preheated grill until well browned and no longer pink in the center, about 6 minutes per side; occasionally basting chops with marinade until basted marinade cooks completely onto chops. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By walleye11

Ingredients

• ✓ hot pepper sauce
• ground beef
• potato
• onion
• tomato
• tomato sauce
• water
• salt
• black pepper

Instructions

1. 1 In a skillet, brown ground beef and onion. Drain
2. 2 In a large saucepan, combine hamburger mixture, tomatoes (in juice), potatoes, and tomato sauce. Mix well. Stir in water, salt, pepper, and hot pepper sauce, and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until potatoes are fork tender.

By Ann

Ingredients

• ✓ hot pepper sauce
• cauliflower
• carrot
• egg yolk
• salt
• lemon juice
• butter
• buttery round cracker
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring about 2 inches of water to a boil in a large pot. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Drain well, and transfer to a 9x13 inch baking dish.
3. 3 While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. Continue blending until thickened. Pour this sauce over the vegetables in the baking dish. Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
4. 4 Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.

By FRENO

Ingredients

• ✓ hot pepper sauce
• peach preserves
• honey
• brown mustard
• chicken
• creole seasoning

Instructions

1. 1 Preheat the oven broiler.
2. 2 In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
3. 3 Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
4. 4 Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.

By Melissa P

Ingredients

• ✓ hot pepper sauce
• chicken
• buttermilk
• kosher salt
• all-purpose flour
• garlic powder
• onion powder
• oregano
• black pepper
• cayenne pepper

Instructions

1. 1 Trim chicken of excess fat and place in a large bowl. Combine buttermilk, hot sauce, and 2 teaspoons salt in a bowl and pour over chicken. Make sure all chicken pieces are coated, cover, and refrigerate for at least 1 hour, up to overnight.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Combine flour, remaining 1 teaspoon salt, garlic powder, onion powder, oregano, pepper, and cayenne in a shallow bowl or pie dish. Working with one piece at a time, remove chicken pieces from buttermilk and shake off excess. Place in flour mixture and turn to coat. Place coated chicken in the basket of the air fryer, working in batches as necessary to not overcrowd the basket.
4. 4 Cook in the hot air fryer until chicken is golden, no longer pink in the center, and the juices run clear, 20 to 25 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Repeat with remaining chicken.

By LeAnn Haas Gabriel

Ingredients

• ✓ hot pepper sauce
• olive oil
• hash brown
• onion
• chili powder
• salt
• corn
• kidney bean
• vegetable broth

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add hash browns and onions. Cook, stirring occasionally, for 5 minutes. Stir in chili powder, hot pepper sauce, and salt, stirring frequently. Add broth, kidney beans, and broth. Mix well and bring to a boil. Reduce heat to low, cover, and simmer until hash browns are tender, about 15 minutes.

By SlimCookins

Ingredients

• ✓ hot pepper sauce
• egg noodle
• cottage cheese
• sour cream
• onion
• garlic
• worcestershire sauce
• salt
• cheddar cheese

Instructions

1. 1 In a large pot with boiling salted water cook egg noodles until al dente. Drain.
2. 2 In a large bowl mix together the cottage cheese, sour cream, minced onion, garlic, Worcestershire sauce, red pepper sauce, and salt. Stir in cooked egg noodles. Pour into a greased 2 quart casserole dish.
3. 3 Bake in a preheated 350 degree F (175 degrees C) for 30 minutes, or until heated through and bubbly. Serve warm.

By dgcookie

Ingredients

• ✓ hot pepper sauce
• orange juice
• garlic
• olive oil
• lime juice
• orange zest
• ginger root
• oregano
• chicken breast

Instructions

1. 1 Combine orange juice, garlic, olive oil, lime juice, orange zest, ginger, oregano, and hot pepper sauce in a blender. Blend into a marinade.
2. 2 Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl, and refrigerate to marinate, at least 2 hours, or up to 24 hours.
3. 3 Preheat oven to broil or preheat grill to medium-high heat and lightly oil grate.
4. 4 Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source until chicken is cooked through and no longer pink inside, about 7 minutes per side.

By Robyn Webb

Ingredients

• ✓ hot pepper sauce
• pastry dough
• spinach
• hash brown potato
• gruyere cheese
• egg
• heavy cream
• everything bagel seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Cut a 9-inch circle of parchment paper.
2. 2 Place pastry crust in a 9-inch quiche or pie pan, gently shaping and stretching to fit. Prick crust with a fork several times and place parchment circle over top. Add pie weights or dried beans on top of parchment paper.
3. 3 Set the pan on a baking sheet and place in the center of the preheated oven. Reduce heat to 375 degrees F (190 degrees C) and bake about 10 minutes. Remove to a wire rack and cool for about 5 minutes. Carefully remove pie weights or beans and parchment paper. Leave oven on.
4. 4 While the crust is cooling, squeeze thawed spinach between several layers of paper towels, to remove most of the moisture. Set aside.
5. 5 Add thawed potatoes to the cooled crust. Sprinkle 1 cup shredded Gruyere cheese on top.
6. 6 Stir beaten eggs, cream, bagel seasoning, and hot pepper sauce in a large bowl until ingredients are fully incorporated. Stir in spinach, breaking up any clumps. Pour mixture over the cheese and potatoes. Sprinkle the remaining 1/2 cup Gruyere on top.
7. 7 Place in the center of the oven and bake until eggs are set and a knife inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and cool on a rack for 10 minutes. Serve warm.

By Bibi

Ingredients

• ✓ hot pepper sauce
• tuna
• egg
• quick-cooking oat
• barbecue sauce
• green onion
• savory
• salt
• vegetable oil

Instructions

1. 1 In a medium bowl, stir together the tuna, egg and oats until blended. Mix in the barbeque sauce, green onion, hot pepper sauce, savory, and salt.
2. 2 Heat the oil in a large skillet over medium heat. Spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. Smaller patties hold together better. Cook until browned on each side, about 3 minutes per side.

By emily

Ingredients

• ✓ hot pepper sauce
• ground beef
• chive
• blue cheese
• salt
• worcestershire sauce
• black pepper
• mustard
• hamburger bun

Instructions

1. 1 Mix ground beef, chives, blue cheese, salt, Worcestershire sauce, pepper, mustard, and hot pepper sauce together in a large bowl until well combined. Cover and refrigerate for 2 hours.
2. 2 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove beef mixture from the refrigerator; form into 12 patties.
4. 4 Cook patties on the preheated grill until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 5 minutes per side. Serve on hamburger buns.

By QUIKSMYLE

Ingredients

• ✓ hot pepper sauce
• shrimp
• cooking spray
• butter
• seafood seasoning
• lemon

Instructions

1. 1 Preheat an air fryer to 390 degrees F (200 degrees C).
2. 2 Quickly rinse shrimp under cold water to remove any ice or sediment. Pat dry with paper towels. Place shrimp in one layer in the basket of the air fryer and lightly mist with cooking spray. You may have to do 2 batches depending on the size of your air fryer.
3. 3 Air-fry shrimp for 5 minutes. Flip and continue cooking shrimp until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes longer.
4. 4 Meanwhile, place butter in a small microwave-safe bowl. Heat butter at 50 percent power until melted, 30 to 60 seconds. Mix in hot sauce and Old Bay® seasoning.
5. 5 Place cooked shrimp into a large bowl. Drizzle with butter mixture and toss to coat. Serve immediately with lemon wedges.

By France Cevallos

Ingredients

• ✓ hot pepper sauce
• pork sparerib
• ketchup
• barbecue sauce
• brown sugar
• steak sauce
• lemon juice
• garlic
• worcestershire sauce

Instructions

1. 1 Place ribs in a large stockpot with enough water to cover. Bring to a boil over medium-high heat and cook for 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 When the ribs are about halfway finished, combine ketchup, barbecue sauce, brown sugar, steak sauce, lemon juice, garlic, Worcestershire sauce, and hot pepper sauce in a medium saucepan over medium heat. Cook, stirring occasionally, for about 20 minutes.
4. 4 Drain ribs; cut between the bones. Place into a baking pan and pour sauce over top. Cover the pan with foil.
5. 5 Bake in the preheated oven for 30 minutes. Remove the foil and continue to bake until meat pulls away easily from the bone, about 30 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Sylvia Rose

Ingredients

• ✓ hot pepper sauce
• angel hair pasta
• olive oil
• onion
• garlic
• tomato
• chicken breast
• basil
• salt
• parmesan cheese

Instructions

1. 1 In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
2. 2 In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
3. 3 Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

By Wendy Mercadante