Type what you have

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
• 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
• 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
• ✓ 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
• 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
• 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

Ingredients

• ✓ hot sauce
• chicken
• ranch dressing
• macaroni and cheese mix
• margarine
• milk
• celery
• blue cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix chicken, hot sauce, and ranch dressing together in a bowl until coated; set aside for flavors to blend.
3. 3 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer back to the pot. Stir margarine, milk, and cheese powder into pasta until sauce is smooth.
4. 4 Pour half of the macaroni and cheese into an 8-inch square casserole dish; top with chicken mixture, celery, and blue cheese. Spread remaining macaroni and cheese on top of blue cheese layer.
5. 5 Bake in the preheated oven until chicken is warmed and casserole is bubbling, about 15 minutes.

By Mknepp511

Ingredients

• ✓ hot sauce
• vegetable oil
• chicken wing
• vegetable oil
• barbecue sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil; lightly brush with 1 teaspoon oil.
2. 2 Place wings in a single layer on the prepared pan, skin-sides up, with a little space between each wing. Brush tops of wings with ⅓ cup oil. Brush hot sauce over oil.
3. 3 Bake in the preheated oven, basting with pan juices a few times, until wings are browned, 1 ½ to 1 ¾ hours. An instant-read thermometer inserted near but not touching bones should read 165 degrees F (74 degrees C).
4. 4 Remove wings from baking sheet; wipe baking sheet with paper towels. Return wings to baking sheet; spread barbecue sauce on tops of wings.
5. 5 Bake in the oven for 5 minutes. Spread barbecue sauce over wings; bake 5 minutes more.

By sooz_stuff

Ingredients

• ✓ hot sauce
• kefir
• chicken tender
• pork rind
• parmesan cheese
• garlic powder
• herbes de provence
• paprika

Instructions

1. 1 Combine kefir and hot sauce in a shallow bowl. Add chicken tenders and marinate for 30 minutes to 1 hour, or longer if preferred.
2. 2 Pour crushed pork rinds into a resealable shallow container. Mix in Parmesan cheese, garlic powder, cantanzaro herbs, and paprika.
3. 3 Preheat the air fryer to 390 degrees F (200 degrees C), about 3 minutes.
4. 4 Drain chicken from kefir mixture and dredge through the pork rind mixture.
5. 5 Air fry in the preheated fryer for a total of 17 minutes, turning chicken at the halfway point.

By thedailygourmet

Ingredients

• ✓ hot sauce
• tilapia
• macadamia nut
• soy sauce
• garlic
• brown sugar
• olive oil
• black pepper

Instructions

1. 1 Preheat your oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Combine macadamia nuts, soy sauce, garlic, hot sauce, brown sugar, olive oil, and black pepper in a food processor; blend until the mixture is the consistency of paste.
3. 3 Spoon a thick layer of the macadamia mixture on top of each tilapia fillet. Place the fish macadamia mixture-side up on the prepared baking sheet. Under the broiler, cook fish until the macadamia crust is golden brown and the tilapia flakes easily, about 15 minutes.

By Chrissy Mc

Ingredients

• ✓ hot sauce
• shredded hash brown potato
• egg
• milk
• green onion
• salt
• cheddar cheese
• bacon

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Beat together eggs and milk in a medium bowl; stir in potatoes, green onions, salt and pepper sauce. Stir in 1 cup of the cheese and half of bacon. Pour into greased 9-inch pie plate or quiche dish.
3. 3 Bake 25-30 minutes or until center is set. Sprinkle remaining bacon and 1/2 cup cheese over top of pie; continue baking 3 to 4 minutes or until cheese is melted.

By Ore-Ida

Ingredients

• ✓ hot sauce
• chicken breast
• butter
• blue cheese salad dressing
• pizza crust
• mozzarella cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Mix chicken, hot sauce, and melted butter in a bowl until well combined.
4. 4 Place crust onto a rimmed baking sheet or pizza pan. Spread salad dressing over crust.
5. 5 Top with chicken mixture and sprinkle with mozzarella.
6. 6 Bake in the preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let sit a few minutes before slicing.

By Brown

Ingredients

• ✓ hot sauce
• cheddar cheese
• egg
• heavy cream
• milk
• salt
• pepper
• paprika
• pie crust

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Spread shredded cheese in the bottom of pie crust.
2. 2 In a large bowl, combine eggs, cream and milk. Season with hot sauce, salt, pepper and paprika. Pour filling over shredded cheese in the pie crust.
3. 3 Bake in the preheated oven for 40 to 50 minutes, or until golden brown. Cool 10 minutes before serving.

By Sara

Ingredients

• ✓ hot sauce
• salmon fillet
• white wine
• olive oil
• garlic
• red pepper flakes
• rosemary
• salt
• black pepper

Instructions

1. 1 Cut fish into 4 portions.
2. 2 Whisk together wine, olive oil, garlic, pepper flakes, and hot sauce in a small bowl. Pour over salmon and seal bag closed, letting out excess air. Place in refrigerator for 1 hour, turning after 30 minutes. Remove salmon from the marinade, letting excess drip off, and place on a plate to stand at room temperature for 15 minutes. Discard any remaining marinade.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Place salmon flesh-side down on the hot grill. Close the lid and grill for 3 minutes. Flip and grill an additional 3 to 4 more minutes. Sprinkle with salt before serving, if desired.

By France Cevallos

Ingredients

• ✓ hot sauce
• cooking spray
• chicken thigh
• paprika
• cayenne pepper
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a small baking dish with cooking spray.
2. 2 Place chicken thighs in the prepared baking dish. Stir together hot sauce, paprika, cayenne pepper, and brown sugar in a bowl; pour over chicken thighs. Cover the dish with foil.
3. 3 Bake in the preheated oven for 20 minutes. Remove the foil and continue baking until chicken is cooked through and sauce has thickened and started to brown, about 20 more minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

By Anna Rivera

Ingredients

• ✓ hot sauce
• shrimp
• beer
• parsley
• vegetable oil
• worcestershire sauce
• garlic
• salt
• black pepper

Instructions

1. 1 Combine all ingredients in a large bowl. Stir well to coat the shrimp. Place in a large shallow dish and refrigerate. Let marinate for 2 to 3 hours, stirring occasionally.
2. 2 Heat oven broiler. Drain shrimp. Thread shrimp through neck and tail onto six 14-inch skewers so that shrimp will lie flat. Place skewers on a lightly greased rack of a broiler pan.
3. 3 Broil 5 inches from heat for 3 minutes. Turn skewers and broil for an additional 1 to 2 minutes, or until shrimp turn pink. Serve warm with cold beer.

By Fishboy

Ingredients

• ✓ hot sauce
• fusilli pasta
• smoked sausage
• blackened seasoning
• alfredo sauce
• parsley

Instructions

1. 1 Cook pasta according to package directions; drain.
2. 2 While pasta is cooking, cut sausage into 1/4-inch-thick slices. Place in a bowl and sprinkle with seasoning; toss lightly to evenly coat.
3. 3 Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3 to 4 minutes or until lightly browned. Stir in Alfredo sauce, parsley, and hot sauce to taste; heat through.
4. 4 Pour sauce over pasta and toss until well coated. Serve immediately.

By Hillshire FarmR Brand

Ingredients

• ✓ hot sauce
• vegetable oil
• soy chorizo
• green bell pepper
• red bell pepper
• onion
• water
• taco seasoning mix
• paprika

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add chorizo and cook until slightly browned, about 5 minutes. Add bell peppers and onion and cook until slightly soft but still firm, about 5 minutes more. Add water and taco seasoning. Stir until thoroughly mixed and water is bubbly. Reduce heat to medium and let water reduce, 3 to 4 minutes. Add hot sauce and paprika.

By MsBrittania

Ingredients

• ✓ hot sauce
• luncheon meat
• egg
• cheddar cheese
• onion
• mayonnaise
• chili sauce
• salt
• hamburger bun

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine luncheon meat, eggs, Cheddar cheese, and onion in a bowl. Add mayonnaise, chili sauce, salt, and hot sauce. Mix well.
3. 3 Spread meat mixture over hamburger bun halves. Place on a baking sheet.
4. 4 Broil in the preheated oven until brown and bubbly, 5 to 10 minutes.

By Kaye Lynn

Ingredients

• ✓ hot sauce
• chicken tenderloin
• tapioca starch
• jerk seasoning
• granulated garlic
• egg
• cornflake
• coconut flakes

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Meanwhile, combine tapioca starch, jerk seasoning, and garlic in a shallow bowl for the dry mix. Beat together egg and hot sauce in a separate shallow bowl for the egg wash. Combine corn flakes and coconut flakes in a third shallow bowl for the crust.
3. 3 Dip each chicken tender into the dry mix, shaking off excess spice. Dip into egg wash, draining excess, and dredge through the crust mixture. Repeat steps for each tender.
4. 4 Place crusted chicken tenders into the air fryer basket and cook on high for 6 minutes. Turn tenders and cook for another 6 minutes until chicken is cooked through and coating is crisp.

By thedailygourmet

Ingredients

• ✓ hot sauce
• water
• elbow macaroni
• butter
• mustard powder
• salt
• american cheese
• processed cheese
• parmesan cheese
• heavy cream

Instructions

1. 1 Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.

By Christina

Ingredients

• ✓ hot sauce
• worcestershire sauce
• olive oil
• garlic
• black pepper
• duck breast

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together Worcestershire sauce, olive oil, garlic, hot sauce, and pepper in a large bowl. Add duck breasts; toss well to coat. Cover and marinate in the refrigerator, 30 minutes to overnight.
3. 3 Preheat the grill for medium-high heat.
4. 4 Remove duck from marinade and cook on the preheated grill to desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard marinade.

By Spencer Serena

Ingredients

• ✓ hot sauce
• chicken thigh
• salt
• butter
• water
• celery
• cayenne pepper
• baguette
• butter
• blue cheese
• butter

Instructions

1. 1 Heat a dry saucepan over high heat. Place thighs skin-side down in the hot pan and cook until skin is browned, seasoning generously with salt, about 5 minutes. Turn thighs over once skin no longer sticks to the pan. Add butter, Louisiana hot sauce, and water. Toss thighs around to stir the sauce until butter is melted.
2. 2 Reduce heat to low, cover, and simmer until meat can be easily pulled from the bone, about 1 1/2 hours. Remove from heat and break meat up into smaller pieces using tongs, stirring it into the sauce. Let mixture cool to room temperature, at least 20 minutes.
3. 3 Transfer meat to a mixing bowl, shredding it into smaller pieces. Discard bones, cartilage, and skin.
4. 4 Bring the sauce in the pan to a boil over medium-high heat. Let reduce until slightly thickened, about 2 minutes. Pour sauce into the bowl of chicken meat and mix thoroughly. Taste for seasoning; add salt, cayenne, and hot sauce as needed. Add celery and mix one last time.
5. 5 Pack chicken mixture into a pint-sized jar or crock, and top with a spoonful of hot sauce if desired, and seal jar. Refrigerate until ready to serve. Remove from fridge 30 minutes before service to allow spread to warm up a bit.
6. 6 Preheat the oven to 350 degrees F (175 degrees C) in the meantime. Arrange baguette slices on a baking sheet. Brush tops generously with butter.
7. 7 Bake in the preheated oven until edges start to turn golden brown, about 20 minutes.
8. 8 Meanwhile, smear butter and blue cheese together in a small bowl until combined.
9. 9 Remove toasted baguette slices and let cool slightly, leaving the oven on. Spread blue cheese spread on top, then continue baking crostini until golden brown and crispy, 10 to 12 minutes. Serve with the Buffalo chicken spread.

By John Mitzewich

Ingredients

• ✓ hot sauce
• ground beef
• ketchup
• salsa
• brown sugar
• worcestershire sauce
• white vinegar
• dijon mustard
• potato roll

Instructions

1. 1 Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. 2 Stir in ketchup, salsa, brown sugar, Worcestershire sauce, white vinegar, Dijon mustard, and hot sauce. Bring to a simmer and cook, stirring occasionally, over low heat 20 to 30 minutes. Serve on potato rolls.

By LV

Ingredients

• ✓ hot sauce
• beef short rib
• tomato sauce
• tomato juice
• onion
• cider vinegar
• worcestershire sauce
• cinnamon
• clove
• black pepper

Instructions

1. 1 Preheat the oven broiler.
2. 2 Place ribs on a rack in a broiler pan, and broil on top oven rack 15 minutes, or until well browned. Remove from heat, and transfer to a baking dish. Reduce oven temperature to 350 degrees F (175 degrees C).
3. 3 In a saucepan over medium heat, mix the tomato sauce, tomato juice, onion, vinegar, Worcestershire sauce, and hot sauce. Season with cinnamon, cloves, and pepper. Bring to a boil. Pour over the ribs in the baking dish.
4. 4 Bake ribs in the 350 degrees F (175 degrees C) oven 45 minutes, or until meat pulls apart easily with a fork and reaches a minimum internal temperature of 160 degrees F (70 degrees C).

By Tanya Preston

Ingredients

• ✓ hot sauce
• ketchup
• apple juice
• olive oil
• red wine vinegar
• worcestershire sauce
• garlic powder
• chili powder
• kosher salt
• pork chop

Instructions

1. 1 Mix ketchup, apple juice, olive oil, vinegar, Worcestershire sauce, garlic powder, chili powder, hot sauce, and kosher salt together in a bowl; pour marinade into a resealable plastic bag. Add pork chops to the marinade and seal bag. Marinate for at least 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove pork chops from marinade and place on the hot grill; discard used marinade. Cook until pork chops are no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C).

By HeatherB

Ingredients

• ✓ hot sauce
• corn muffin mix
• creamed corn
• milk
• egg
• butter
• sweet onion
• sour cream
• cheddar cheese
• dill weed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
2. 2 Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan.
3. 3 Melt butter in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Mix onion with sour cream, 1/2 cup Cheddar cheese, hot sauce, and dill.
4. 4 Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top.
5. 5 Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

By Katie F

Ingredients

• ✓ hot sauce
• vegetarian sausage
• onion
• mushroom
• garlic
• italian seasoning
• pumpkin puree
• vegetable broth
• cream
• parmesan cheese

Instructions

1. 1 Cook sausage in a skillet over medium heat until heated through, 3 to 5 minutes. Transfer sausage to a plate.
2. 2 Place onion, mushrooms, garlic, and Italian seasoning into the skillet over medium heat; cook until soft, about 5 minutes. Stir in pumpkin puree. Add vegetable broth. Reduce heat and simmer until flavors are blended, 20 to 25 minutes.
3. 3 Stir in sausage, light cream, Parmesan cheese, and hot sauce; simmer 10 to 15 minutes more.

By mriz1288

Ingredients

• ✓ hot sauce
• evaporated milk
• yellow grits
• chicken broth
• butter
• cheddar cheese
• bacon
• bell pepper
• shrimp
• taco seasoning mix

Instructions

1. 1 Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
3. 3 Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
4. 4 Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.

By thedailygourmet