Preparation Time: 10 minutes Cooking Time: 45 minutes Serves: 12 Ingredients 2-1/4 lbs. potatoes, peeled and cut into 1 inch cubes 1/2 lb. cream cheese 1/2 lb. lite sour cream 2 eggs 3/4 cup grated Parmesan cheese 1/8 tsp. your favorite hot red pepper sauce 2 cups shredded cheddar cheese Instructions Place potatoes in a steamer basket over boiling water. Cover pan and steam 12-15 minutes or until tender. Drain. Preheat oven to temperature 350°F. Combine next 5 ingredients and salt and pepper to taste in a food processor. Process until smooth. Add cooked potatoes and process until just combined. Add half the cheese and mix thoroughly. Transfer to a buttered baking dish and bake 20 minutes. Sprinkle remaining cheese over top and bake another 10 minutes until cheese is melted.
Ingredients: Makes 6 servings 2 tbsp vegetable oil 3 garlic cloves, chopped 2 onions, chopped 1 green bell pepper, chopped 3 lbs ground beef 1tsp ground cumin 1 tsp ground oregano Season to taste Dave's Total Insanity Sauce 10 tomatoes, peeled and chopped 1 can your favorite beer Directions: Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Saute until soft, about 5 to 7 minutes. Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated (lean beef trimmed of all fat should not have an excess amount, however). Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it to so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete.
Ingredients: 4 lbs chicken wings, halved 5 oz Blair's Original Death Sauce 1/4 lb melted butter 1/4 lb melted margarine Oil for frying Directions: Deep fry wings until golden brown. I like um real well done till they float in the oil and not much moisture is coming out of them... Now take out of fryer... Drain well on paper plates and place in large metal bowl. Add one 5 oz bottle of Blair's Original Death Sauce - and butter, tossing wings in the mixture until fully coated. Serve immediately. Garnish with celery sticks and some thick chunky bleu cheese dressing. Now spike these wings up with some Blair's After Death Sauce - just a dash.... This will kick your ass and you will Feel Alive!!!
8 oz. Philadelphia cream cheese 3 oz. canned crab (or fresh) Your favorite hot pepper sauce to taste 1 tbsp. Rose's limejuice Sourdough bread cut in chunks for dipping In saucepan on medium temperature, melt cream cheese. When melted, add drained crabmeat and stir. Watch so mixture doesn't scorch. Add hot sauce to taste; add limejuice. Cook until bubbling. Serve appetizer in a fondue to keep warm. Dip bread chunks (skewered). You can make as much as you like by keeping equal parts of crab and cream cheese.
Ingredients: 8 Oz. Velveeta 8 Oz. Cream cheese 5 Oz. Your favorite Habanero Hot Sauce Directions: Melt Velveeta and cream cheese in a microwave or double boiler. Add hot sauce and mix well. Serve in a chaffing dish to keep hot. Works great with tortilla chips
Ingredients 2 lbs shredded chicken, beef or pork 4 tablespoons prepared mustard 1 jar HOT SAUCE (you pick the heat) Marinate meat for at least one hour before cooking. The best way to cook Fajita meat is over charcoal, but pan fried is o.k. too. Prepare a bunch of goodies, lettuce, tomatos, avacado, cheese, onions, fresh cilantro, sour cream. Roll the fajita meat, goodies of your choice, and of course some of your favorite Hot Sauce, in a flour tortilla.
1 lb of flank steak 1 bottle of TROPICAL HEAT Hot Sauce 1 teaspoon of seasoning salt (we prefer Lawry's) Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process. Meat can also be hung in the oven by placing a wooden toothpick in each piece and strung from the rack. Store finished jerky in an airtight container. It keeps for several months, but it is likely that it will be consumed by the master hunter, kids, or the cook within a few days.
2 lb. ground beef 1/2 c. diced green chilies 12 oz. can tomato paste 1/4 c. diced celery (1 stalk) 2 29-oz cans tomato sauce 3 medium tomatoes, chopped 29 oz can kidney beans (with liquid) 2 TBSP chili powder 2 oz TROPICAL HEAT Hot Sauce (or to taste) 29 oz. can pinto beans (with liquid) 2 tsp. salt 1 c. diced onion (1 medium onion) 2 c. water 1 1/2 tsp. black pepper Brown the ground beef in a skillet over medium heat; drain off fat.Using a fork, crumble the beef into pea-sized pieces. In a large pot, combine the beef with all the remaining ingredients. Bring to a simmer over low heat. Cook,stirring every 15 minutes, for 2 to 3 hours. Serve with TROPICAL HEAT on the side.
1 large or two small fresh mangos, peeled and diced into small (1/3 inch) cubes. Canned or bottle mango from the market can also be diced and used if you don't have access to fresh mangoes. Diced cantelope is also a good substitute. 1 can black beans (rinsed and drained well) 2 medium tomatoes, peeled, seeded and diced 1/2 small red onion Bermuda or Vidalia onion chopped 1 to 2 tablespoons of fresh cilantro or parsley, to taste 1 tablespoon fresh chopped basil 1 to 2 tablespoons of Habby Habanero's TROPICAL HEAT sauce, to taste 1/2 tsp. whole cumin or 1/4 tsp ground cumin Salt to taste Mix all ingredients in bowl. Cover, refrigerate, and let the flavors blend for at least 4 hours, or over-night. Serve chilled on grilled salmon, mahi mahi, tuna or chicken.
Guacamole with Chipotle Everyones tried the usual guacamole dip, but not everyone has experienced it smoky-style, as in this recipe. Traditionally, it is served with tortilla chips, but other chips work equally well, including our favorite, plantain chips. Serve within 3 hours of making. 2 ripe avocados, peeled and pitted 1 small white onion, minced 1 tomato, minced 1 tablespoon lime or lemon juice 1 tablespoon Melindas Chipotle Hot Sauce (or more to taste) Salt to taste Combine all ingredients in a bowl and mix well. Cover and serve chilled. Yield: 4 servings
A marinade is easier to use than a paste, and if you are grilling your jerk meats, the marinade can also be used as a basting sauce. 1/4 cup Melindas® Steak Sauce 2 teaspoons Melindas® Extra Hot Sauce 1/4 cup finely chopped onion 6 green onions, chopped 1/4 cup red wine vinegar 1/3 cup vegetable oil 2 tablespoons dark rum 1 tablespoon brown sugar 1 tablespoon finely minced fresh thyme 1 teaspoon freshly ground black pepper 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/4 teaspoon ground cinnamon Combine all the ingredients in a bowl and let sit for an hour to blend the flavors. Puree in a blender. Yield: 2 cups
The great thing about using Melinda's® Dry Hot Sauce is that it quickly and easily adds a new dimension to popular dishes such as scrambled eggs or canned soups. Here, it transforms ordinary hash-browns. An option here is to add 1 onion, chopped. 4 medium potatoes 2 teaspoons Melinda's® Dry Hot Sauce, or more to taste Þ teaspoon freshly ground black pepper 1/4 cup olive oil, or more as needed Wash the potatoes and dry them, but do not peel them yet. Microwave the potatoes on high until you are just able to pierce them with a fork. Allow the potatoes to cool, then peel them. Cut the potatoes into 1/2-inch cubes. Toss the cubes with the Melinda's® Dry Hot Sauce and the black pepper. Add the olive oil to a frying pan and fry the potatoes until they are browned and easily pierced with a fork. Yield: 4 servings Heat Scale: Medium
Wash and pat dry chicken. Marinade in Blue's Carolina Pepper Sauce for one to three hours. Season with garlic powder and seasoned salt. Grill over hot coals until done. Enjoy. Simple and great!
1 fryer, cut up 1 c. orange juice 1/2 c. Bone Suckin' BBQ sauce 2 tbsp. brown sugar Dash of your favorite hot sauce 1 tbsp. chopped candied ginger 1 sliced orange Rice Flour chicken; salt and pepper; brown in small amount of oil; drain well. Combine next 5 ingredients. Pour over chicken; simmer 30 minutes, covered. Layer orange slices on top; simmer uncovered 10 minutes. Serve over rice.
Since Diet is a four letter word we call this dip #@*! DIP. It is very low in calories (an eight letter word) and absolutely one of our favorites. Ingredients: 2 lb. package of low fat cottage cheese 1 jar Religious Experience Hot Sauce (choose your own heat) 1 medium onion diced 5 sprigs of cilantro, chopped fine (optional) Place cottage cheese in a large mixiing bowl. Add onions, cilantro, and a full Jar of Religious Experience hot sauce. Mix thoroughly but carefully, taking care not to turn it to mush. Put the dip ina nice serving dish and garnish with a few cilantro leaves. Serve with corn chips. (Corn chips taste much better if heated in the oven a few minutes serving.) | 
