Tabasco sauce Salt and black pepper to taste 1 lb.
1 1/2 Cups Raw Pumpkin Seeds 1 1/2 Cup Pumpkin or Squash Puree 1 Can, Organic Chickpeas, Drained & Rinsed 1/4 Cup Tahini Dash of
Tabasco Sauce Salt & Pepper Juice of 1 Lemon Olive Oil
Not exact matches
I would experiment a bit with adding more
salt to see if that does the trick; another option would be to add a bit more acidity to punch up the flavors — try adding a bit of
Tabasco sauce to see if that gives it the body you're looking for.
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili
sauce or
Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed -
salt and black pepper to season
Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot
Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon
salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes
Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided
8 large soft flour tortillas 1 large / 400g ripe avocado (peeled, pitted and cubed) 1/2 cup diced finely red onion hot
sauce (I used
Tabasco) to taste sea
salt to taste
2 thick slices Canadian bacon 2 tablespoons Cabot
Salted Butter 2 English muffins, halved 8 ounces Cabot Seriously Sharp Cheddar, shredded (about 2 cups) 2 eggs
Salt and Pepper
Tabasco sauce
4 cups cauliflower florets (about 1/2 head) 1/2 cup finely diced red bell pepper 3 tablespoons water 3 egg whites 4 ounces shredded Cabot Sharp Cheddar (about 1 cup) or Cabot Two State Farmers» Shredded Cheddar Cheese 1/4 cup minced scallion greens 10 dashes
Tabasco sauce or another hot
sauce to taste 1/2 cup almond meal 1 teaspoon baking powder 1/4 teaspoon
salt
I make mine with mustard, a little mayo, a few dashes of worcestershire
sauce (not too much or it will turn the yolks brown) and some sweet pickle relish juice, dash of
tabasco,
salt and pepper.
2 lbs (900g) Ground beef (I used extra lean beef mince) 1 tsp
salt flakes 1/2 tsp black pepper 1/3 cup heavy cream (I used Chobani 0 % plain greek yoghurt instead) 5 dashes Worcestershire
sauce Tabasco sauce to taste
3 pounds chili meat 15 - ounce can tomato
sauce 1 cup water 1 teaspoon
Tabasco sauce 3 heaping tablespoons chili powder or ground chile peppers 1 heaping tablespoon oregano 1 heaping teaspoon comino powder (cumin) 2 onions, chopped Garlic to taste 1 teaspoon
salt 1 teaspoon cayenne 1 teaspoon paprika 12 red peppers 4 or 5 chile pods 2 heaping tablespoons flour
Season to taste with sea
salt, pepper, and
Tabasco sauce if desired.
3 slices smoky bacon 1/2 finely chopped yellow onion 1 pound ground pork 3 tablespoons plus 1/2 cup thick tomato - based barbecue
sauce 1 - 1 1/2 teaspoons
Tabasco sauce 1/2 teaspoon
salt 4 ounces Cabot Monterey Jack, sliced 4 soft onion rolls, split
CHOP or crumble bacon into small pieces and put in medium bowl; add pork, 3 tablespoons of barbecue
sauce,
Tabasco sauce,
salt and onions; mix gently to combine.
Stir together the baking powder, baking soda, pepper, and
salt in a separate shallow bowl; stir in the buttermilk, egg,
Tabasco Sauce, and garlic.
Ingredients -2 tbsp olive oil -2 chorizo sausages, cut into 1 - inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut into 1 inch pieces - 2 tablespoons of tomato paste - 1 1/2 cups arborio rice - 4 1/2 cups vegetable or chicken broth - 1 tbsp hot
sauce such as
Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron -
salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!
Osborn joined McIlhenny Company as vice president in 1999 and spent his formative years working summers for the company and in the
salt mine on Avery Island, which produces all of the
salt used in
Tabasco sauce.
1/2 cauliflower head 1/3 cup mayonnaise 1/4 cup extra light olive oil 2 cloves garlic, crushed 2 tablespoons pickle juice from sugar - free bread and butter pickles 1 teaspoon
salt or vege sal
Tabasco sauce to taste — a few dashes 1/4 cup diced red onion 1 small green bell pepper, diced 2 celery ribs, diced 1/4 cup chopped sugar - free bread and butter pickles 3 hard - boiled eggs
2 medium sized tomatoes 8 mini peppers or you can use one large bell pepper — diced 1/4 of a large yellow onion diced Olive oil 4 green onions, diced 1/3 cup of black beans, rinsed and drained Juice from 2 limes 2 teaspoons of ground cumin 1 teaspoon of smoked paprika
Salt and pepper 2 tablespoons of Bragg's Apple Cider Vinegar Smoked chipotle
Tabasco sauce — use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
1 cup half and half 2 cups shredded cheddar cheese
salt or Vege - Sal and pepper — to taste 2 dashes
Tabasco sauce guar or xanthan
Many a chilehead cut his or her tastebuds on the vinegar - and -
salt Louisiana - style offerings of
Tabasco and the other big boys in the hot
sauce world.
I will certainly be ordering some from his contact 2 tsp of olive oil 1 lb of ground Bison 1 large onion, finely chopped 2 stalks of celery, chopped 1 red pepper, chopped 1 green pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans of Chili bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot
sauce (like
Tabasco) 1 tsp of basil 1 tsp
salt 1 tsp ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the garnish.
Add
salt, olive oil, ketchup, Dijon mustard, Worcestershire
sauce,
Tabasco, Cognac, egg yolks and stir energetically.
Once vegetables have cooled, place all contents of bowl plus pumpkin seeds, orange juice, lime juice,
TABASCO ®
Sauce, cilantro,
salt and pepper in food processor.
In a bowl, whisk in the crema, oregano, garlic
salt, chili powder, black pepper,
TABASCO ®
Sauce, and cayenne pepper.
Combine
TABASCO ®
Sauce, orange juice, garlic,
salt, ancho chile powder, oregano and cinnamon.
Patties: 1 TB olive oil 1/4 cup finely chopped celery, about 2 stalks 1/2 cup finely chopped green onion, about 3 - 4 onions 2.5 lb ground turkey, 7 % fat 2 TB Chipotle
Tabasco sauce 2 tsp smoked paprika 8 oz block cheddar cheese, shredded good pinch
salt and pepper olive oil
Whisk in
TABASCO ®
Sauce,
salt and pepper.
Add beans,
TABASCO ®
Sauce, stock and
salt.
Transfer the mixture to a blender, add orange juice, vinegar, soy
sauce, TABASCO ® Chipotle Sauce and a big pinch of
sauce,
TABASCO ® Chipotle
Sauce and a big pinch of
Sauce and a big pinch of
salt.
1 pound dried Goat's Eye beans (or substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2 small dried pasilla chiles (or substitute ancho chiles) 2 tablespoons olive or organic canola oil 1 large yellow onion, diced 2 cloves garlic, minced 2 chipotle chiles in adobo
sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or substitute 1 cup canned tomatoes, well chopped) 1 tablespoon Dijon mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes
Tabasco sauce 1/2 teaspoon
salt, more to taste
Stir in tomato
sauce, brown sugar, salt, and TABASCO ® Habanero S
sauce, brown sugar,
salt, and
TABASCO ® Habanero
SauceSauce.
Ingredients 1 9 - inch pie shell (see pie crust recipe for homemade version) 1/2 yellow or red onion, chopped3 - 4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes1 / 4 cup sliced basil (about 8 leaves) * 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella) 3/4 cup mayonnaise1 teaspoon (or more to taste) of Frank's Hot
Sauce (or
Tabasco)
Salt and freshly ground black pepper
Ingredients 3 large leeks2 Tbsp butter4 cups chicken broth (or vegetable broth for vegetarian option) * 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces1 1/2 teaspoons kosher
salt plus more to tastePinch of dried marjoram1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme1 bay leaf1 / 4 cup chopped fresh parsleySprinkle of
Tabasco sauce or other red chili sauceWhite or black pepper to taste
Prepare the Hard - Boiled Eggs: Brush each egg white half with
TABASCO ® Original Red
Sauce and sprinkle with
salt to taste.
In a large bowl, combine ground chuck, breadcrumbs, eggs,
TABASCO ® Chipotle Pepper
Sauce, Worcestershire
Sauce, minced onion,
salt, and pepper.
Serves 2 2 corn tortillas, cut into strips 1/2 cup oil, for frying 1 tablespoon butter 4 eggs, beaten lightly sea
salt, to taste
Tabasco sauce, to taste
Add the jarred marinara, diced tomatoes, tomato paste, Italian seasoning, sugar,
salt, pepper and
Tabasco sauce to a large pot on medium low heat.
Transfer to a plate, sprinkle with sea
salt and add
Tabasco sauce.
Marinade: 2 green bell peppers, seeded and cut into pieces 1 onion, chopped 1 cup honey 1 cup sugar 1/2 cup teriyaki
sauce 1/3 cup Tabasco Sauce Juice from 1 lemon 2 tablespoons mild chili powder 1 teaspoon salt Kabobs: 2 1/2 pounds beef sirloin, cut into 2 - inch chunks 12 mushrooms 12 small onions 2 green bell peppers, cut into 1 - inch squares 2 zucchini, cut in slices 12 bacon squares 4 ounces Cabot Jalapeño Light Cheddar, grated (about 1 cup) 1/2 cup grated Cabot Mue
sauce 1/3 cup
Tabasco Sauce Juice from 1 lemon 2 tablespoons mild chili powder 1 teaspoon salt Kabobs: 2 1/2 pounds beef sirloin, cut into 2 - inch chunks 12 mushrooms 12 small onions 2 green bell peppers, cut into 1 - inch squares 2 zucchini, cut in slices 12 bacon squares 4 ounces Cabot Jalapeño Light Cheddar, grated (about 1 cup) 1/2 cup grated Cabot Mue
Sauce Juice from 1 lemon 2 tablespoons mild chili powder 1 teaspoon
salt Kabobs: 2 1/2 pounds beef sirloin, cut into 2 - inch chunks 12 mushrooms 12 small onions 2 green bell peppers, cut into 1 - inch squares 2 zucchini, cut in slices 12 bacon squares 4 ounces Cabot Jalapeño Light Cheddar, grated (about 1 cup) 1/2 cup grated Cabot Muenster
Ingredients 1 Tbsp Butter 1-1/2 lbs Ground Beef 1/2 medium Onion, Diced 1 Green Bell Pepper, Diced 1/2 cup Carrot, Grated 3 cloves Garlic, Minced 1 cup Ketchup 3/4 cup Water 1 Tbsp Brown Sugar 1 1/2 tsp Chili Powder 3/4 tsp Dry Mustard 1/2 tsp Paprika Pinch Red Pepper Flakes, to taste Worcestershire
Sauce, to taste (optional) Dash of
Tabasco Sauce (optional)
Salt and Pepper, to taste Brioche Buns (Hamburger Buns)
In a large bowl, combine chicken with 2 tablespoons
TABASCO ®
Sauce, buttermilk, pickle juice, and
salt.
4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire
sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon
salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of
Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
Add the roasted corn, potatoes, stock, almond milk, Worcestershire
sauce, sherry, bay leaf, thyme,
salt, pepper, paprika and
Tabasco.
Add the this meat mixture the egg, oregano, cilantro, chile powder,
salt, Tellicherry pepper, Worcestershire
sauce,
Tabasco sauce, and heavy cream.
1 cup black beans 1 bay leaf 4 tablespoons vegetable oil 1/4 teaspoon ground cumin, or to taste 1/4 teaspoon dried oregano, or to taste 1 clove garlic Pinch curry powder Pepper and
salt to taste 1/2 cup chopped onion 1/3 cup chopped red bell pepper 1 tablespoon Worcestershire
sauce 1 teaspoon Lea & Perrins steak
sauce Few drops
Tabasco or other Louisiana hot
sauce 1 1/2 cups cooked rice
Tabasco is an uncooked sauce, composed of tabasco mash, salt, and v
Tabasco is an uncooked
sauce, composed of
tabasco mash, salt, and v
tabasco mash,
salt, and vinegar.
4 quarts peeled, cored, and chopped ripe tomatoes 2 cups chopped onion 1-1/2 cups seeded, de-ribbed, and chopped red bell peppers 1 cup chopped celery 4 fresh hot red chile peppers, such as Fresnos, seeded and finely chopped 2 to 4 dried ancho chile peppers, stemmed and seeded 3 cloves garlic, minced 8 whole black peppercorns 1-1/4 cups firmly packed dark brown sugar 1 cup red wine vinegar 1/2 cup barley malt syrup (or dark corn syrup) 2 tsp kosher
salt 2 tsp dry mustard 1 tsp hot red pepper
sauce (
Tabasco - style) 1/2 tsp ground ancho or red chile, or to taste
Avery Island is one of the five
salt dome islands rising above the flat Louisiana Gulf Coast, and it's where the peppers for
Tabasco sauce are grown (and where the
sauce is made).
In a large plastic bag or container pour the vinegar, water, garlic
salt, onion powder, black pepper, cayenne pepper, Worcestershire
Sauce and
Tabasco Sauce and mix well.