Couscous Salad: 1 1/2 cups whole wheat couscous 1 1/4 cups warm water 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon salt, or more to taste 2 scallions, green and white parts thinly sliced 1 small red bell pepper, seeded and diced, finely diced 1 small jalapeno seeded, finely diced 1/2 small red onion, finely chopped, about 1/4 cup 1 garlic clove, minced 1/2 cup mint leaves, chopped 1/4 cup cilantro leaves, chopped 1
teaspoon Tabasco, or to taste 1 teaspoon freshly ground black pepper
Combine maple syrup and 1/4
teaspoon TABASCO ® brand Original Red Sauce in another small bowl and set aside.
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
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
If you're using it for chicken wings add 1
teaspoon Tabasco sauce or 1 teaspoon of cayenne pepper.
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
Not exact matches
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
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2
teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1
teaspoon of garlic powder 1/2
teaspoon of kosher salt 1
teaspoon + of
TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of
TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
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 crab claws 1 ripe avocado 1 grapefruit 2 tablespoons of mascarpone cheese 1/2
teaspoon of pimentón (smoked paprika)
Tabasco drops (optional — quantity according to your taste) Salt & pepper
1/2 cup vinegar 1/2 cup lime juice 1/2 cup red wine 6 fresh malagueta chiles, chopped, or substitute
tabascos or serranos 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon sugar 1 tablespoon chopped fresh oregano or 1
teaspoon dried oregano 1
teaspoon dried thyme 1
teaspoon salt Freshly ground black pepper 1 Two - pound T - bone steak, 1 inch thick
(1) 14 - ounce can diced tomatoes, including juice 1 cup firmly packed brown sugar 1/2 cup granulated sugar 2 green bell peppers, chopped fine (about 2 cups) 1 medium onion, chopped fine 2 tablespoons ketchup 2 drops
Tabasco 1/8
teaspoon ground black pepper
Add the tomatoes, a couple of
teaspoon of
Tabasco ® original sauce, and sharp cheddar cheese on each chicken breast and roll them up.
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
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.
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
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
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
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
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
1 (8 - ounce) block cream cheese 1/2
teaspoon garlic powder 1/2
teaspoon onion powder 2 tablespoons of horseradish 1/2 (7 - ounce) package shredded surimi (fake crab) 1/2 (4 - ounce) package frozen cooked salad shrimp (thawed) 1/2
teaspoon green
Tabasco 1/2
teaspoon salt
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
Add the broth, crushed tomatoes, Cajun seasoning, paprika, 1
teaspoon salt, 1
teaspoon black pepper, and
Tabasco sauce.
1/2 pound Jerusalem artichokes, scrubbed 1 carrot, peeled 3 shallots, thinly sliced 2 tablespoons yellow cornmeal 1/4 cup flour 1/2
teaspoon salt 1/2
teaspoon baking powder Fresh black pepper to taste
Tabasco to taste 2 eggs 3 tablespoons chopped chives 1/2 cup sour cream 1 tablespoon fresh lime juice Peanut oil for frying