Sentences with phrase «teaspoon hot sauce»

You Will Need: 1 large onion, diced 4 stalks celery, diced 2 bell peppers, diced 1 carrot, diced 2 zucchini, diced 10 cloves garlic, minced 1 large can diced tomatoes 1 1/2 Tablespoons chili powder 2 Tablespoons cumin 1 Tablespoons honey 1 Tablespoon salt 1 Tablespoon basil, stems removed 1 Tablespoon oregano 1 teaspoon ground black pepper 1/2 teaspoon hot sauce

You Will Need: 6 chicken thighs 4 carrots, diced 2 cups cabbage, shredded 1 large onion, diced 2 cups broccoli 5 Tablespoons soy sauce 4 Tablespoons apple cider vinegar 4 Tablespoons brown sugar 10 cloves garlic, minced 3 Tablespoons, grated 3/4 cup pineapple, roughly chopped 1/4 cup cilantro leaves, stems removed 1/4 cup basil leaves, stems removed 1 teaspoon hot sauce 3/4 cup chicken broth

2 teaspoon hot sauce 1/2 cup warm water 2 tablespoons cider vinegar 2 tablespoons Dijon mustard 1/4 teaspoon salt 1 tablespoon olive oil

1 1/2 cups chopped Fresh Broccoli, about 1 inch pieces 1 1/2 cups diced Fresh Cauliflower, resembling rice 3/4 cup diced Fresh Tomatoes, divided 4 large Organic Eggs 3 Tablespoons Olive or Coconut Oil, plus more frying 1/2 cup grated Mozzarella or Cheddar Cheese 2 large Garlic Cloves, finely chopped (about 1 Tablespoon) 1/2 teaspoon Fresh Lemon Zest 1/2 teaspoon Sea Salt 1/8 teaspoon Hot Sauce or Siracha (this helps enhance flavor but isn't overly spicy) 1/2 cup Gluten - Free Flour Mix or White Flour Fresh Parsley and Lemon, for garnish

1/3 cup soy sauce 1 tablespoon brown sugar 1 tablespoon olive oil 1 teaspoon dark sesame oil 1/2 cup chopped scallions 1 garlic clove, chopped 1 teaspoon hot sauce Juice from one lime Salt and pepper 1 1/4 pound flank steak

1 cup cooked brown rice 2 cups broccoli florets, fresh or frozen 2 to 3 teaspoons Dijon mustard 1 1/2 teaspoons low - sodium soy sauce 1/4 to 1/2 teaspoon hot sauce of choice Agave nectar or sugar, to taste (optional)

Prep Time: 30 mins Total Time: 45 mins Serves 6 6 extra large / jumbo eggs 1/4 cup Buttermilk Ranch Dressing, more as needed 2 teaspoons hot sauce, or to taste 1/4 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper, or to taste Finely chopped fresh chives (optional garnish)

ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)

Ingredients: 4 Boneless, Skinless Chicken Breasts 6 Sweet Potatoes Olive Oil Salt & Pepper 1 Bottle Barbecue Sauce 2 Teaspoons Hot Sauce»» [read more] «``

3 tablespoons unsalted butter 1/3 cup minced sweet onion (Vidalia, Maui or Walla - Walla) 3 cloves garlic, minced (about 1 1/2 teaspoons) 1 cup ketchup (Heinz is what I use) 1 tablespoon Dijon - style mustard 1/4 cup apple cider vinegar 2 tablespoons Worcestershire sauce 2 tablespoons molasses 2 1/2 teaspoons hot sauce (Crystal or Texas Pete), or more if you want more bite 1/2 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1/2 teaspoon ground chipotle chile

2 pounds head - on large shrimp (or one pound headless 21 / 25 shrimp; 10 shrimp per person) 2 tablespoons Creole or Cajun seasoning (see recipe below) 1 pound unsalted butter, divided 1 cup finely chopped yellow onion (about 1/2 medium onion) 6 cloves garlic, peeled and minced (about 2 tablespoons) 1/2 cup finely chopped celery (about one rib) 1/4 cup minced fresh parsley 1 tablespoon ground cayenne chile 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 2 teaspoons coarse kosher salt 1 tablespoon freshly cracked black pepper (use a large grind) 2 tablespoons Worcestershire sauce 2 teaspoons hot sauce 2 teaspoons fresh lemon juice Lemon wedges, for serving Crusty bread, for serving 4 green onions, chopped, for garnish

1 (2 - pound) flank steak 1 cup onion, finely chopped 1 tablespoon chopped garlic 1/2 cup olive oil 1/2 cup lemon juice 2 tablespoons soy sauce 1 tablespoon dry sherry 1/4 cup fresh oregano 2 teaspoons hot sauce 1 teaspoon turmeric 1 teaspoon dried marjoram Salt and freshly ground black pepper, to taste

I'll let you decide... If your Hot Sauce is fiery, mix a 1/2 cup Simple Sauce in with 1 1/2 teaspoons Hot Sauce, as the chefs at Fresh suggest.

1 (8 - ounce) package cream cheese, at room temperature 1/4 cup shredded Wisconsin sharp cheddar cheese 2 tablespoons beer, preferably Schlitz or Spotted Cow 2 teaspoons hot sauce, preferably Wisconsin Badgers 1/4 teaspoon black pepper Pinch of salt 6 slices thick - sliced bacon 12 jalapeño chiles, seeded

4 tablespoons salsa verde (green salsa) 4 tablespoons goat cheese — soft and spreadable (or queso fresco) 4 teaspoons hot sauce 2 organic firm tomatoes — sliced thinly

For every cup of tomato juice, add 1/2 cup orange juice, 1/4 cup fresh lime juice, 2 teaspoons hot sauce, and 2 ounces of tequila.

Not exact matches

Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes

In a bowl, combine the sour cream, mayonnaise and 1 - 2 teaspoons of Bigfat's 8o8 hot sauce.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

Hoisin sauce 1/2 cup soy sauce 1/4 cup peanutbutter or black bean paste 1 tablespoon honey 1 tablespoon molasses 1 1/2 tablespoons white vinegar 4 teaspoons sesame oil 1/4 teaspoon freshly ground black pepper hot sauce, according to taste

1 cup of soaked cashews (take one cup of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons of Sriracha sauce 2 tablespoons of Chipotle Hot Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon ofsauce 2 tablespoons of Chipotle Hot Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon ofSauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of salt

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

1/4 cup soy sauce 1 teaspoon sesame oil 2 tablespoons honey 1 - 2 teaspoons Sriracha (or other hot sauce) 3 slices fresh ginger root 2 cloves garlic, crushed

Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper, hot sauce and bring to a full boil.

SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big dSAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big dsauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)

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

At this point, if you're looking for an EXTRA SPICY version, add in a few teaspoons of your favorite hot sauce.

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)

1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)

1 1/2 cups all - purpose gluten - free flour 1 tablespoon baking powder 1/2 cup raw cane or coconut palm sugar 1/2 cup powdered stevia (or same as above) 1/4 teaspoon fine sea salt 3/4 cup unsweetened apple sauce 1/2 cup hot water 1/2 cup coconut oil, melted 1 tablespoon pure vanilla extract dark chocolate chips for the eyes (optional)

For the tofu marinade: 1 Tablespoon miso paste 1 teaspoon agave nectar 2 Tablespoons of your favorite hot / chili sauce 4 Tablespoons homemade Asian dressing, recipe below

Ingredients: 2-1/2 cups breadcrumbs 1-1/2 teaspoons salt 1/2 teaspoon pepper 2 large eggs 4 chicken tenders 1/4 cup plus 2 Tbsp Kelapo Coconut oil 2 tablespoons butter 6 tablespoons hot pepper sauce 3/4 cup crumbled blue cheese Directions: 1.

Add the buttermilk, mayonnaise, sour cream, vinegar, onion powder, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper and hot sauce to a food processor.

• 1 cup sugar • 1 cup chocolate chips • 1/2 cup cocoa powder • 1/2 teaspoon xanthan gum • 1 1/4 ounce of Yellowbird Habanero Hot Sauce • Pinch cayenne pepper • Pinch of salt

Kimchi with Brussels Sprouts Makes one quart of kimchi: 1 large head napa cabbage Sea Salt 2 - 3 cups small Brussels sprouts, trimmed and cut in half A few green onions (including tops) A few cloves of garlic 1 or 2 hot red chilies, depending on how hot peppery you like it 2 teaspoons fresh ginger A few slpashes of fish sauce (make sure it's a gluten free one!)

Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.

3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

Smoky Chile Marinade 4 dried chipotle chiles 1 cup hot water 8 cloves garlic 1/2 cup chopped onion 1⁄3 cup olive oil 1/2 cup dry red wine 2 tablespoons red wine vinegar 2 teaspoons Dijon - style mustard 2 teaspoons brown sugar 2 teaspoons ground chile de arbol or other ground hot chiles 1 teaspoon Worcestershire sauce The Venison 4 venison steaks or substitute beef steaks, 1 inch thick

8 tablespoons (one stick) unsalted butter 1/2 cup Frank's ® Red Hot Cayenne Pepper Sauce 2 teaspoons granulated garlic 1 teaspoon cracked black pepper

3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3 cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see accompanying recipe) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish

16 whole chicken wings 1/2 cup Frank's ® Red Hot Cayenne Pepper Sauce 2 teaspoons Bellycheer ® Jalapeño Pepper Sauce 1/2 cup fresh lemon juice 2 tablespoons Worcestershire sauce 2 teaspoons minced garlic 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 apple wood planks 3/4 cup blue cheese dressing Celery sSauce 2 teaspoons Bellycheer ® Jalapeño Pepper Sauce 1/2 cup fresh lemon juice 2 tablespoons Worcestershire sauce 2 teaspoons minced garlic 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 apple wood planks 3/4 cup blue cheese dressing Celery sSauce 1/2 cup fresh lemon juice 2 tablespoons Worcestershire sauce 2 teaspoons minced garlic 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 apple wood planks 3/4 cup blue cheese dressing Celery ssauce 2 teaspoons minced garlic 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 apple wood planks 3/4 cup blue cheese dressing Celery sticks

10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste

1 tablespoon cornstarch 1 teaspoon light soy sauce 2 eggs, beaten 2 tablespoons panko bread flakes 1/2 teaspoon coarse kosher salt 3 dried piquin chiles, seeded and crushed, or substitute other small, hot dried chiles Freshly ground black pepper 1 pound large prawns, shelled and deveined Vegetable oil for deep frying

Ingredients: 3 cups fresh spinach Half cup of Parmesan cheese Half cup of olive oil 3 garlic cloves 1 teaspoon salt Three quarters of a cup almonds or pine nuts 3 TBS Bravado Spice Jalapeño & Green Apple Hot Sauce 1) Run in the food processor for approximately one minute, stopping periodically to push down the food on the sides.2.)

sauce 1/4 cup packed dark brown sugar 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 1 teaspoon garlic powder 1 teaspoon hoardable hot sauce (Red for Mild or Ghost for real heat!)

Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1 Tablespoon vegetable oil 1/4 cup white wine juice of 1/2 small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce fresh parmesan, asiago, or romano to dust over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle of shredded cheese.

Add the beer, tomato sauce, hot water, beef stock, 1/2 the mashed garlic mixture, 2 tablespoons paprika, 1 teaspoon salt, flavor enhancer, and 1 teaspoon pepper.

The Meat 1 - 2 slabs of pork spareribs The Mop 2 cans of Lemon - lime soda (sprite) 1 cup pineapple juice 1 cup tomato sauce 1/2 cup sugar 1/4 cup lemon juice 2 - 3 ounces Bigfat's 3o8 Garlic Ginger Hot Sauce (or to taste) 1 Tablespoon onion powder 1 Teaspoon salt 1 Teaspoon black pepper Prep Time: 20 minsTenderizing / Marinating Time: OvernightCook Time: 5 - 8 hosauce 1/2 cup sugar 1/4 cup lemon juice 2 - 3 ounces Bigfat's 3o8 Garlic Ginger Hot Sauce (or to taste) 1 Tablespoon onion powder 1 Teaspoon salt 1 Teaspoon black pepper Prep Time: 20 minsTenderizing / Marinating Time: OvernightCook Time: 5 - 8 hoSauce (or to taste) 1 Tablespoon onion powder 1 Teaspoon salt 1 Teaspoon black pepper Prep Time: 20 minsTenderizing / Marinating Time: OvernightCook Time: 5 - 8 hours1.

This recipe uses Hoardable Hot Sauce (red pepper mix or Cruel and Unusual Punishment) INGREDIENTS 6 cups of fresh cauliflower florets 2 teaspoons garlic powder a pinch of salt a pinch of pepper 1 tablespoon butter, melted 3/4 cup Hoardable Hot Sauce (Red for Mild or Ghost for real heat!)