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Tabasco Recipes

tabasco recipes

Cajun Chicken Burgers

1-pound fresh ground chicken or turkey
1 small onion, finely chopped
1/4 cup chopped bell pepper
1 clove garlic, minced
1/2 teaspoon TABASCO brand Pepper Sauce
3 scallions, minced
1 teaspoon Worcestershire sauce
Ground pepper

In medium bowl, combine all ingredients. Form into 4-inch patties. Broil or grill each side 4 to 6 minutes, depending on degree of desired doneness. Serve immediately.

tabasco recipes

Hot Crab Dip

1-cup fresh or canned crab meat, well picked over
1 8-ounce package cream cheese, softened
2 tablespoons milk
1 medium onion, finely chopped
2 tablespoons prepared horseradish, drained
2 tablespoons mayonnaise
1 1/2 teaspoons TABASCO Pepper Sauce
1/2 teaspoon of dry mustard
3 tablespoons dry sherry
Salt to taste
1/4 cup sliced almonds, toasted

Preheat oven to 375°F
In a medium bowl, combine all ingredients except almonds. Transfer to shallow baking dish. Bake for 10 to 15 minutes until heated through. Top with toasted almonds and serve with crackers or sour dough bread slices.

tabasco recipes

Crawfish Étouffée

1-cup (2 sticks) butter
1 1/2 cups chopped onion
1 cup chopped green pepper
1 cup chopped celery
3 garlic cloves, minced
1 teaspoon salt, or to taste
1 teaspoon TABASCO brand Pepper Sauce
2 tablespoons crawfish fat (see Note)
2 pounds shelled crawfish tails (about 6 to 7 pounds in the shell)
Juice of 1/2 lemon
1/2 cup chopped fresh parsley
1/2 cup chopped green onion, green part only
Cooked rice

In Dutch oven or large heavy pot, melt butter and cook onion, green pepper, celery and garlic until soft, about 5 minutes. Add salt, TABASCO® Sauce and crawfish fat, and cook, uncovered, over medium-low heat 30 minutes, stirring occasionally. Add crawfish tails, lemon juice and parsley. Cook another 10 to 15 minutes. Just before serving, add chopped green onion. For best flavor, prepare dish the day before. Remove from refrigerator an hour before serving, and reheat just until hot to avoid overcooking crawfish. Serve over steamed white rice.

Makes 6 to 8 servings.

Note: If you cannot purchase crawfish fat separately, you can extract it from crawfish by running sealed package of tails under hot water to make fat more liquid. Cut open package and empty into colander with bowl underneath to catch it.

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