Hot Sauce

Buffalo Chciken Dip

Buffalo Chicken Dip

2 cups shredded cooked chicken
1 (8 oz.) package cream cheese, softened
1/2 cup FRANK'S

Buffalo Chicken Wonton Cups

1/2 C.  Ranch veggie dip
36 Wonton wrappers
36 tsp. Hot sauce, divided (1 tsp. per cup)

Recipe: Grilled Shrimp with Remoulade Sauce

Remoulade Sauce
3/4 cup mayonnaise
2 tablespoons ketchup
2 teaspoons Dijon mustard
2 teaspoon hot sauce

Recipe: Grilled Squab with Vidalia Empanitos and Nectarine Marmalade

12 Young squab, cleaned and plucked (about 1 Lb. each)
1 C. Olive oil
1/2 C. Barbecue sauce

Recipe: Chicken & Sausage Creole

2 oz. Olive oil
4 oz. Chicken breast – cubed, seasoned and floured
2 oz. Smoked sausage

Cocktail Wings

3/4 cup and 6 Tbsp Cocktail sauce, divided  
4 Tbsp Worcestershire sauce   
2 tsp

Recipe: Miami Mustard Sauce

1 Tbs. Dry mustard
2 Tbs. Dry white wine
1 C. Mayonnaise
1/4 C. Heavy

Recipe: Creamy Corn Chowder with Cilantro Cream

For Soup
1 Tbsp. Extra virgin olive oil
1 Large onion, chopped

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