Sentences with phrase «cup 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 Muenster

Not exact matches

Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling.

-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

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

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

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

Tuna Wine Sauce (4 servings)------------------- 2 tbsp olive oil 2 cloves garlic, minced 2 green onion stalks, thinly sliced 2 tbsp flour 1 cup chicken or vegetable broth 1/2 cup white wine 1 6.5 oz can chunk light tuna, drained 2 tbsp capers, rinsed and drained 2 tbsp lemon juice 3 dashes Tabasco ® sauce Black pepper to Sauce (4 servings)------------------- 2 tbsp olive oil 2 cloves garlic, minced 2 green onion stalks, thinly sliced 2 tbsp flour 1 cup chicken or vegetable broth 1/2 cup white wine 1 6.5 oz can chunk light tuna, drained 2 tbsp capers, rinsed and drained 2 tbsp lemon juice 3 dashes Tabasco ® sauce Black pepper to sauce Black pepper to taste

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!

4 slices bacon, cut cross-wise into 3/4 - inch slices 2 tablespoons butter 3 garlic cloves, sliced 1 pound shrimp, peeled and deveined, rinsed and patted dry 1 cup grape tomatoes 1 cup chicken broth, low sodium 2 tablespoons minced Italian parsley 2 tablespoons lemon juice 2 teaspoons Worcestershire sauce 1/2 teaspoon Tabasco sauce

Glaze: 1 cup packed dark brown sugar 2 cloves garlic, finely chopped or pressed 2 Tbsp Pineapple juice Splash of 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

1 1/4 cup mayonnaise 1/4 cup mustard (Creole, if possible — I used spicy brown mustard) 1 tbsp sweet paprika 1 - 2 tsps cajun or creole seasoning 2 tsps prepared horseradish 1 tsp pickle juice (or use lemon juice or vinegar) 1 tsp hot sauce (I used Tabasco) 1 clove garlic, minced and mashed

In a food processor, blend the chipotle peppers in adobo, Roma tomato, garlic, serranochile, 1/4 cup water and TABASCO ® Chipotle Sauce.

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

Ingredients 1/2 cup peanut oil, or other vegetable oil1 / 2 cup flour1 green pepper, chopped1 medium onion, chopped3 celery stalks, chopped4 garlic cloves, minced1 Tbsp Cajun seasoning1 quart shellfish * or chicken stock, plus 1 cup water2 teaspoons Worcestershire sauce8 - 12 ounces smoked andouille sausage, cut into 1 / 4 - inch thick rounds2 pounds shrimp, peeled and deveinedSalt and pepper to taste3 - 5 green onions, white and green parts, choppedFile powder (optional) Hot sauce (such as Tabasco) to taste.

bottle of Tabasco wing sauce and a cup or so of Franks Original because we like it spicy and saucy.

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

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

Remove the cooked wings from the grill and toss them in a clean bowl with the remaining 1/4 cup of TABASCO ® Original Red Sauce and the scallions until evenly coated.

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

Place remaining 1/2 cup TABASCO ® Sauce in a shallow dish.

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

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)

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

1 pound small red beans 2 tablespoons olive oil 1 large onion, diced 6 cloves garlic 3 medium green peppers chopped 3 stalks celery, chopped 2 bay leaves 1/2 teaspoon ground sage 1 teaspoon dried oregano 2 chipotle peppers (from canned chipotles in adobo), finely chopped 1/4 teaspoon cayenne pepper 3 cups vegetable stock 2 - 3 cups water 1 tablespoon vegan and / or gluten - free Worcestershire sauce 1/2 cup chopped scallions, for garnish Cooked rice, for serving Tabasco sauce, for serving

1/2 pound extra-lean ground beef 1 egg, lightly beaten 2 tablespoons dry bread crumbs 1 tablespoon freshly grated Parmesan cheese 1 teaspoon chopped fresh basil 1/2 teaspoon onion powder 6 cups chicken broth 1 cup minced Italian parsley 1 cup uncooked orzo pasta 1/3 cup finely chopped carrot Garlic hot sauce, such as Tabasco ®, to taste

Place 1/4 cup TABASCO ® Sauce, butter, vinegar, Worcestershire, sugar, and garlic powder into a small saucepan.

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

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

In a spray bottle, add 4 cups of water, 1 tablespoon of Castile soap, and 1 tablespoon of dried red peppers or Tabasco sauce.

One 26 oz container Pomi chopped tomatoes 1/4 cup finely chopped red onion 2 tablespoons chopped pickled jalapenos 1 garlic clove, minced 1 teaspoon salt 1 teaspoon agave 1/4 teaspoon coriander 1/2 teaspoon chili powder 1/4 teaspoon cumin 1 teaspoon lime juice A few dashes chipotle Tabasco sauce

Ingredients 4 tablespoons (1/2 stick) unsalted butter 1 small onion or shallot, finely chopped (about 1/4 cup, optional) 3 tablespoons all - purpose flour 1 1/2 cups chicken broth 1 1/2 cups milk 4 drops Tabasco sauce 5 cups finely shredded mild yellow and sharp white Cheddar cheese, plus extra to top 6 cups elbow macaroni, cooked until soft but still chewy (2 - 4 minutes short of al dente) 1/2 cup crushed buttery crackers such as Ritz or Pepperidge Farm Golden Butter Crackers