Tabasco Pepper Sauce, Original Flavor, 2-Ounce Bottles ...

Essential for Us Louisiana and Texas Foodies:
Tabasco is an important staple in Louisiana and Texas pantries. We like it on scrambled eggs for breakfast. When we have barbecued pork sandwiches for lunch, we like them extra hot; so we sprinkle on some Tabasco. Many of our restaurants have bottles of it on the table with the salt and pepper. Tabasco is a natural with collard greens. In The Collard Patch we use it on all kinds of dishes with collards. Several of the recipes in Flavored with Love: Mary Lou's Family and Friends Can Cook contain Tabasco. Here's one we like: Crawfish and Shrimp Bread 1 loaf French bread, split lengthwise 1 stick butter (1/4 pound) 6 ounces Philadelphia® Cream Cheese 1 pound crawfish tails, cooked 1 pound shrimp, cooked and peeled 1 pound Colby cheese, shredded Dash of Tabasco® 2 splashes Pick a Peppa® sauce Dash of crushed red pepper Melt the butter and add the cream cheese, heating and blending until smooth. Add the Tabasco® and Pick a Peppa®. Add the crawfish tails and shrimp. Heat approximately 5 minutes: do not let boil. Spread the mixture over the bread. Heap mounds of shredded cheese over the crawfish. Lightly sprinkle a dash of crushed red pepper over the mixture. Bake at 375° for about 5 minutes. Cut into 1-inch wedges. ---- When we say a dash of Tabasco, we mean as much as we want. For us Spice Mouths, it is a big old shake of it. I must confess that we enjoy all the flavors of Tabasco, and we grab whichever bottle is handy. ---- Our idea of entertainment is to go to the Avery Island Tabasco plant south of Lafayette, Louisiana. We highly recommend this powerful and pure seasoning.

A fine product!:
I always stay at least "two ahead" on my inventory of Tabasco sauce. I use a LOT of it as a key ingredient certain dishes, and I cook "from scratch" every day. It has an excellent pepper flavor, (no bad or other dubious "off taste" such as you'll find in some other brands), and Tabasco is somewhat more concentrated than, say, Frank's RedHot, (which is also an excellent product). Tabasco holds up very good in cooking, making its superior and unique flavor and spicy heat known at the end of cooking time in dishes such as chili, huevos rancheros, etc. But there are some specific recipes which call ABSOLUTELY for Tabasco as a seasoning/condiment/garnish, and other pepper sauces, (and I have tried MANY!), simply produce an inferior dish. These specific recipes/dishes include the following: 1. Cincinnati Chili (a delicious and hearty "chili over spaghetti" dish, sold at restaurants such as: Gold Star, Skyline, Empress, and/or Dixie chili. You can also make it from scratch at home) 2. Bloody Mary cocktails 3. chilis rellenos (these are usually made with either Anaheim or Poblano peppers which, in themselves, aren't very spicy hot -- a few drops of Tabasco on top definitely improves the dish) 4. Shrimp diablo (grilled, or in a pasta-with-sauce dish) Tabasco is also a great choice for any other recipe which calls for "hot sauce" or "pepper sauce" as an ingredient, although you may wish to use only about 1/3 as much Tabasco as you would any standard pepper sauce. Be aware that many of these discount price hot sauces and pepper sauces often yield some very dubious FLAVORS, so, such "bargains" can compromise an entire recipe! With Tabasco, you'll always be safe on that front. By the way, if you want great (free) recipes for any of the above items which I mentioned, you can go to my public recipe page at Recipezaar. My screen name at that site is "Bone Man" and I have about 300 recipes posted there. My highest recommendation for this fine product!