Sentences with phrase «about hot sauce»

What about hot sauce?

Hi Dave: I'm a freelance writer in Northampton, Massachusetts, and I'm working on a general - interest piece for a regional publication here about hot sauce.

It's about hot sauce but the same rules apply.

Nothing wimpy about this hot sauce.

While the taste is excellent, what I love most about this hot sauce is the story behind it.

i'm excited about this hot sauce — it might finally push me to buy a bottle of St - Germain.

Not exact matches

The New York System hot wiener ordered «all the way» is cut short, about four inches long, cooked slowly on a low - heat griddle all day, and topped with mustard, raw chopped onions, celery salt, and a greasy ground - beef sauce.

«Hate with extreme prejudice, with an ounce of hot sauce» is how the billionaire star of «Shark Tank» says he feels about gold, and by extension, bitcoin.

Great hot sauce, now about the mess in the bed.

Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

Before my visit to Avery Island, I knew little about Tabasco except for the fact that it was at every single restaurant, and when you asked for hot sauce, 99 % of the time they bring you Tabasco.

I have been making my own hot sauces now from the peppers that I grow in my backyard garden for about 7 years now.

Aside from drizzling it over anything you please, here's a post I did about How to Cook with Hot Sauce.

I have been craving some prosciutto and and cheddar scones and couldn't find a recipe so I tweaked this to match my mouthdemands by omitting the mustard, hot sauce, and paprika and instead went for a dryer scone with about 1/2 a cup of it added instead.

REPLY: Liz, 1 pound of peppers will yield about 2 cups of hot sauce.

Heat the hot sauce in a large skillet; add heated chicken to the skillet; coat thy chicken with thy sauce; cook for about 2 minutes, just until completely heated and remove.

Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish

How about an all natural raw hot sauce?

We unfortunately couldn't help messing with it and added about 2t of hot sauce and it was thoroughly yummy!

And if you're a regular like I am, then you know what I'm talking about when I say that Cheeseboard Pizza isn't Cheeseboard Pizza without their Papi Chulo hot sauce.

Glad you made the note about the 1/2 cup of wing sauce being HOT — I used 1/3 cup, and I usually like things on the spicier side, and 1/3 cup was perfect for my taste.

Heat the oil in a pan and add the rice, tuna, carrots and peas, mix until incorporate, add the soy sauce, and mix for about 3 minutes until hot and a little toasty, taste the rice and if needed add salt and pepper, and is ready to serve.

While frying chicken wings is no real secret — simply drop them in hot shortening for about 10 minutes — the delicious spicy sauces make the wings special.

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

1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated

I was so unsure about the tahini - hot sauce mix before I made this.

I was concerned, however, about finding an extract - free hot sauce that was suitably hot to meet my tastes.

3/4 cup shredded leftover grilled or roasted chicken (about 1 1/2 thighs or 1 breast) 2 slices sharp cheddar cheese BBQ sauce (your favorite — recently we've been enjoying Grendeddy Dave's Hot BBQ Sauce) Mayonnaise Salt and pepper, to tsauce (your favorite — recently we've been enjoying Grendeddy Dave's Hot BBQ Sauce) Mayonnaise Salt and pepper, to tSauce) Mayonnaise Salt and pepper, to taste.

1 teaspoon olive oil 1 small onion, diced small 2 cloves garlic, minced 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound) 1/4 cup water 1/4 teaspoon salt 2 15 oz cans black eyed peas, rinsed and drained 1 cup tomato sauce 1/2 cup veg broth 1 tablespoon hot sauce 1/4 teaspoon liquid smoke (optional, a smidge of smoked paprika would be great too)

Many companies make all types of hot sauces, which can be found at some specialty stores or online.Two different stories exist about the arrival of the Datil in St. Augustine.

Sorry about the sodium though... I love the hot sauce though!

Hot sauces, sizzling sriracha, chiles that make us burn with cravings — whatever Foods that Bite Back, we want to chat about it!

Even as a child, I wasn't crazy about ice cream, but I loved the combination of bananas and rich, hot chocolate sauce.

I've also been fixated on the combination of savory, peppery foods with honey ever since Connor and I went to an amazing restaurant in DC about a month or two ago, and we feasted on pickle - brined fried chicken with honey, hot sauce, and benne seeds.

Since the purchase of hot sauces — especially super-hot sauces — was mentioned in his study, I had to wonder about my own refrigerator.

by Dave DeWitt and Chuck Evans Much of what we know about now - extinct brands of hot sauces comes from bottle collectors.

I am very fickle about a favorite hot sauce, as my taste changes.

Thirty - five sauce manufacturers in Louisiana were producing about a hundred different brands of hot sauce in 1989, and that same year the first two U.S. chipotle sauces were launched by manufacturers.

I've talked about making fermented hot sauces in the past and I will continue to talk about it because it's an awesome subject.

Add enough Buffalo sauce to coat the cauliflower and continue sautéing until both the cauliflower and the sauce are hot, about 5 minutes.

In a large bowl, mix cake ingredients together as directed on the package, but substitute about half of the oil with Bravado Spice Pineapple & Habanero Hot Sauce.2.)

The company typically makes about 600,000 to 750,000 gallons of hot sauce every month for the bulk, foodservice and industrial industries, he adds.

While there's something inherently charming about a thirty - year - old edition of Mastering The Art of French Cooking, or a well - used, sauce - splattered edition of 1,001 Best Hot and Spicy Recipes, digital media is on its way to making the art of cooking accessible to anyone, anywhere, anytime.

A typical one tablespoon serving of hot sauce has about two grams of carbs, but the sweeter sauces will have more.

The traditional pasta sauce is replaced with a combination of salsa and taco sauce... the best part about this is you can make it as hot as you want!

One of the things I love about Mexico City in particular is the ubiquity of at least two types of hot sauces — one green, one red — on the tables of each and every restaurant and even taco stand there.

Make the hot sauce mayonnaise by combining one table spoon of Sriracha with about a spoon and a half of mayonnaise.

Squeeze a little fresh lime on top and dot it with hot sauce, and you are about to experience an explosion of flavors and a burst of textures.

I asked him about his experience in the business and induction into the newly minted Hot Sauce Hall of Fame.

This sauce has a wonderful, distinct taste that complements just about everything, from tacos to chicken soup, without being so hot that it masks flavor.