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Ingredients

• ✓ hot red pepper sauce
• chicken broth
• water
• cheese tortellini
• watercress
• scallion
• romano cheese
• black pepper

Instructions

1. 1 Stir broth and water together in a pot; bring to a boil.
2. 2 Stir frozen tortellini into broth mixture and cook, occasionally stirring, until tortellini floats to the top and filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce.
3. 3 Sprinkle with Romano cheese and black pepper to serve.

By apotherix

Ingredients

• ✓ hot red pepper sauce
• chicken drumstick
• butter
• garlic powder
• onion powder
• salt
• pepper
• blue cheese salad dressing

Instructions

1. 1 Place drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour hot sauce over the chicken, then season with garlic powder, onion powder, salt, and pepper.
2. 2 Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.

By chowsito

Ingredients

• ✓ hot red pepper sauce
• ditalini pasta
• corn
• zucchini
• carrot
• celery
• pepper
• salt
• sugar
• parsley
• italian seasoning
• garlic
• onion
• bay leaf
• vegetable bouillon
• water
• tomato sauce

Instructions

1. 1 In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
2. 2 Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
3. 3 Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.

By PEPRICH

Ingredients

• ✓ hot red pepper sauce
• egg
• mayonnaise
• green onion
• chesapeake seasoning
• crabmeat
• milk
• saltine cracker
• olive oil
• lemon wedge

Instructions

1. 1 Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
2. 2 Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
3. 3 About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.

By USA WEEKEND columnist Pam Anderson