Type what you have

Ingredients

• ✓ red pepper sauce
• salad dressing
• butter

Instructions

1. 1 In a medium saucepan over medium heat, place red pepper sauce, Italian-style salad dressing and butter. Slowly cook and stir until the butter has melted and ingredients are well blended.

By TVESTA

Ingredients

• ✓ red pepper sauce
• brown sugar
• butter
• honey
• lemon juice
• olive oil
• salmon fillet
• green onion
• salt
• black pepper

Instructions

1. 1 Stir together the hot sauce, brown sugar, butter, honey, and lemon juice in a saucepan over medium heat. Stir continuously for 3 to 4 minutes, until the sugar has dissolved and the mixture is well blended. Remove from heat, and set aside.
2. 2 Coat a casserole dish with olive oil. Poke holes in the salmon with a fork, then place into the dish. Pour reserved sauce over the fish, top with green onions, and season with salt and pepper. Marinate for 30 minutes.
3. 3 Preheat oven to 425 degrees F (220 C).
4. 4 Bake salmon in preheated oven, uncovered, until the fish flakes easily with a fork, about 25 minutes.

By rplackter

Ingredients

• ✓ red pepper sauce
• honey mustard salad dressing
• blueberry
• raspberry
• grape
• strawberry
• cherry tomato
• romaine lettuce
• greek seasoning
• olive oil
• chicken breast
• pecan
• salt
• worcestershire sauce
• lemon juice
• margarine
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine brown sugar, margarine, hot sauce, lemon juice, Worcestershire sauce, and salt in a large bowl. Add pecans; toss to coat. Spread pecans in a single layer on a baking sheet.
3. 3 Bake in the preheated oven, stirring often, until light brown, about 10 minutes. Set aside.
4. 4 Place chicken on a separate baking sheet; rub with oil and sprinkle with Greek seasoning.
5. 5 Cook in the preheated oven until juices run clear, about 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Slice into strips.
6. 6 Toss chicken, lettuce, tomatoes, strawberries, grapes, raspberries, and blueberries together in a large bowl. Sprinkle with pecans; drizzle with dressing.

By JRW8

Ingredients

• ✓ red pepper sauce
• chicken wing
• butter
• tomato sauce
• chili powder
• cayenne pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bake wings in the preheated oven for 30 minutes or until cooked through and crispy.
3. 3 Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder, and cayenne pepper. Mix together.
4. 4 When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce the oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.

By WALTDOUD

Ingredients

• ✓ red pepper sauce
• rotisserie chicken
• red bean
• pinto bean
• pepper jack cheese
• onion
• olive oil
• tomato sauce
• chicken broth
• sour cream
• corn tortilla
• cilantro

Instructions

1. 1 Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
2. 2 Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
3. 3 Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
4. 4 Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ red pepper sauce
• basil leaves
• mozzarella cheese
• tomato
• black pepper
• salt
• egg
• bread crumb
• parmesan cheese
• ground beef
• pork sausage
• red pepper flakes
• oregano
• lemon pepper seasoning
• parsley
• serrano pepper
• jalapeno pepper
• garlic
• onion
• olive oil
• tatume squash

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Cut Tatume squash in half lengthwise. Scoop out the flesh in the center, leaving about 1/3 inch of the shell. Dice or chop the flesh in a food processor and transfer to a large bowl.
3. 3 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 2 to 3 minutes. Add jalapeno pepper, serrano pepper, parsley, lemon-pepper, oregano, and red pepper flakes; saute for 1 more minute. Add vegetables to diced squash.
4. 4 Add pork sausage and ground beef to the hot skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Add meat mixture to the vegetable-squash mixture. Mix in 1/2 cup Parmesan cheese, bread crumbs, eggs, salt, and pepper until the filling is well combined.
5. 5 Add remaining 1 tablespoon oil to the skillet. Add diced tomatoes and red pepper sauce. Cook, stirring occasionally, until heated through, 2 to 3 minutes. Season with salt and pepper and remove from the heat.
6. 6 Pour a ladleful of sauce into the bottom of the prepared baking dish. Fill one squash shell with the filling, making a large mound on top. Place in the baking dish and repeat with remaining squash and filling. Pour remaining sauce into the dish, and sprinkle the stuffed squash with the remaining 1/2 cup Parmesan and mozzarella cheese. Cover with aluminum foil.
7. 7 Bake in the preheated oven for 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C) and bake until squash is fork-tender and cheese is lightly browned, about 10 more minutes.
8. 8 Garnish with fresh basil and serve.

By sannfromsjca