hot pepper sauce

Enhance your night with a Marinated Fried Chicken recipe. Our Marinated Fried Chicken is crisp, golden brown on the outside and juicy on the inside.

Marinated Fried Chicken

chicken

env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix, divided

flour

canola oil

Place chicken in shallow dish. Sprinkle with hot sauce and 1 Tbsp. of the dressing mix. Refrigerate 2 hours.

Combine flour and remaining dressing mix in medium bowl. Add chicken, 1 piece at a time; turn to evenly coat both sides of each chicken piece with flour mixture.

Heat oil in large deep skillet on medium-high heat. Add chicken; cook 5 min. on each side or until evenly browned on both sides. Cover; cook on medium heat 30 min. or until chicken is done (165°F), turning occasionally. Drain on paper towels.

If you're the kind of person who likes to take home an empty dish after the potluck party, we recommend bringing this creamy Buffalo chicken dip.

VELVEETA Buffalo Chicken Dip

lb. (16 oz.) VELVEETA,

KRAFT ROKA Blue Cheese Dressing

green onions, sliced

HEINZ Apple Cider Vinegar

Mix VELVEETA, chicken and pepper sauce in large microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.

Flaming hot homemade vinegar free Caribbean scotch bonnet pepper sauce - vegan, paleo, gluten free, keto

Scotch bonnet pepper sauce

scotch bonnets

red bell pepper

carrot (sliced)

onion

scallion (sliced)

garlic

coconut sugar

pink salt

lime

olive oil

Heat up a skillet with the oil on low heat

Using a blender or food processor, individually puree the carrot, bell pepper and scotch bonnet peppers. Use a splash of water if needed to assist with breaking down the vegetables.

Add each ingredient to a skillet after each one is pureed

Add the onion, scallion and garlic together in the food processor and puree and add that also to the same skillet.

Increase the heat under the skillet to high, stir the pan

As the ingredients start to splutter, decrease to low, add the pink salt, coconut sugar and the lime juice, cover the skillet with a lid and simmer for 20 minutes but stir frequently to ensure the ingredients don't stick.

Add a splash of water if the vegetable puree proceeds to stick.

Allow to completely cool down.

Pour the contents into a blender and blitz into a smooth consistency

Store in mason jars/bottle in the refrigerator

Spice up your beer with this LEA &amp; PERRINS Michelada Recipe. Five minutes is all you need to prepare this tasty michelada recipe. Try substituting lime!

LEA &amp; PERRINS Michelada Recipe

lemon juice

LEA & PERRINS Worcestershire Sauce

TACO BELL® Hot Sauce

lite soy sauce

black pepper

(12 oz. each) cold Estrella Jalisco® Beer

Add half of all ingredients except beer to each of 2 tall glasses.

Transform your kitchen into an island barbecue with a recipe for Hawaiian-Style Pork Belly with Pineapple Rice. Hawaiian-style pork belly includes fresh pineapple, chopped gingerroot, Sriracha sauce and more.

Hawaiian-Style Pork Belly with Pineapple Rice

fat-free reduced-sodium chicken broth, divided

pineapple (1/2-inch pieces), divided

Tbsp. chopped gingerroot

HEINZ Tomato Ketchup

LEA & PERRINS Reduced Sodium Worcestershire Sauce

Sriracha sauce (hot chili sauce)

cornstarch

pork belly (3 lb.)

instant brown rice, uncooked

red peppers

Blend 1 cup chicken broth with 2 cups pineapple, garlic and ginger in blender until smooth. Add ketchup, Worcestershire sauce, Sriracha sauce and cornstarch; mix well.

Place meat in shallow dish. Pour 1-1/2 cups pineapple sauce over meat. Refrigerate 2 hours to marinate. Meanwhile, bring remaining pineapple sauce to boil in saucepan, stirring constantly; cook and stir 1 min. Remove from heat; cool.

Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.

Remove meat from marinade; discard marinade. Place meat, fat side up, on grate over unlit area. Grill 2-1/2 to 3 hours or until meat is tender and done (180°F).

Meanwhile, reserve 1/2 cup of the cooked pineapple sauce for serving with the cooked meat; refrigerate until ready to use. Combine remaining pineapple sauce with rice, peppers, remaining chicken broth and remaining cut-up pineapple; spoon onto center of large sheet of heavy-duty foil with sides of foil turned up. Fold foil to make packet. Refrigerate until ready to grill.

Remove meat from grill; cover. Let stand 15 min. Meanwhile, place foil packet on grate over lit area of grill; cook 12 to 15 min. or until rice is tender.

Cut slits in foil to release steam before carefully opening packet. Fluff rice with fork. Add onions; mix lightly.

Cut meat across the grain into thin slices; place on platter. Drizzle with reserved pineapple sauce. Serve with the rice mixture.

Top 5 hot pepper sauce recipes from across the web

The most viewed hot pepper sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Marinated Fried Chicken

VELVEETA Buffalo Chicken Dip

Scotch bonnet pepper sauce

LEA & PERRINS Michelada Recipe

Hawaiian-Style Pork Belly with Pine...

Top 5 hot pepper sauce recipes from across the web

The most viewed hot pepper sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Marinated Fried Chicken

VELVEETA Buffalo Chicken Dip

Scotch bonnet pepper sauce

LEA &amp; PERRINS Michelada Recipe

Hawaiian-Style Pork Belly with Pine...

The most viewed hot pepper sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

LEA & PERRINS Michelada Recipe