Does anyone have any good tabasco suace recipes?

Question

I love tabasco sauce. The more hot...the better. If you've good a good recipe I love to have it.

Answer 1

TABASCO CHEDDAR BREAD

2 cups bread flour
2/3 cup grated sharp cheddar cheese
2 teaspoon grated parmesan cheese
1 tablespoon sugar
3/4 teaspoon salt
3 tablespoons unsalted butter, room temperature
1 teaspoon Tabasco pepper sauce (or to taste)
1/2 cup plus 2 tablespoons water
1/4 cup nonfat dry milk powder
2 teaspoons active dry yeast

Put all ingredients into bread machine or follow your user's manual. Select correct bread cycle and crust color, then press start.

TABASCO BEEF RING

2 lbs. ground beef
1/4 c. milk
1 med. onion (minced)
1 1/4 tsp. Tabasco
1 c. prepared stuffing mix
2 eggs
2 tsp. salt

Combine and blend all ingredients. Pack into a greased 9 inch ring mold. Bake at 350 degrees F. about 25 or 30 minutes. Gently remove meat from mold and place on a platter. Fill center of meat with mashed potatoes. Surround edges with beans, beets or other vegetables. Serves 4-6.

Answer 2

Here's one of my favorite drink recipes for your bravest friends:

Prairie Fire

½ part Tabasco sauce
1 part Tequila

Serve with a lime or lemon wedge.

Answer 3

The hotter the better....
The amount of salt and vinegar will vary according to the amount of chiles, and the amount of chiles I use is generally what I have on hand. But, I'll take a stab at being a little more specific: I usually use 1.5 pint canning jars...the freezer type with the tapered "a bit wider at the top than bottom" mouth. Each jar should hold about a pound of chopped chiles, so if I had a pound of chiles on hand, I'd take a few out to allow for some space between the chiles and the jar top. BTW -- that includes seeds, I just wash 'em, cut the stem out, and throw 'em whole into a food processor. If you want, you can clean out the seeds, in which case you might get the whole pound of chiles into a single 1.5 pint jar (if you packed 'em a bit). I measure the coarse salt by my fingertips and thumb...as in, whatever I can pick up with 'em. Two fingertips full on the bottom of the jar, one between each layer of chiles (each layer being about 3/8 to 1/2 inch thick) and two or three on top. All totaled, I'd guess it amounts to 4 to 5 teaspoons per pound of chiles. BTW -- I suggested individual discretion as to how long to leave the chiles to ferment in the salt. For me, that's usually 5 or 6 days. Longer might mellow out the flavor, but I can't get over the worry about mold or other spoilage...so I don't let it sit for too long. When it's time to add the vinegar, I had however much it takes to cover the chiles by about 1/4 inch...don't have a clue as to how much that'd be.

Answer 4

Buffalo Chicken dip
Marinate cocktail shrimp in tabasco and it makes a good appetizer and you don't need cocktail sauce.

Answer 5

i´m mexican and i love the tabasco suace, too.
the recipe below is good.
huiif

Answer 6

look onto bellaonline site or allrecipies I am sure you will find lots there, of course the amount of sauce you use is personal and you will use it to suit yourself

Answer 7

Hot and spicy

Answer 8

You can put it in every thing.