- 1 lb. lean ground beef 1 small onion, medium chop
- 1 can Campbell’s Cheddar Cheese soup
- ½ lb. cooked macaroni, reserve ½ cup of macaroni water
- 6 oz. sour cream
- ¼ cup Island Time Pepper Sauce
- 1 tablespoon chili powder
- 2 teaspoon garlic powder
- 1 teaspoon each S+P
- 1 can diced roasted tomatoes
- 1 cup cheddar cheese (or your favorite cheese)
- 2 tablespoon butter or olive oil
Boil macaroni according to package instructions. Drain and reserve ½ cup of the cooking water.
In a large frying pan, brown the beef. Drain, if necessary. Return cooked beef to pan.
Add onions and over low/medium heat, cook onions until tender. Add either butter or olive oil.
Add chili powder, garlic powder, S+P. Stir.
In a mixing bowl combine soup, sour cream, Island Time Pepper Sauce and the reserved macaroni water.
Add mixture to beef and onions. Stir until mixture is well heated and begins to bubble.
Reduce heat to LOW.
Add cooked macaroni, diced roasted tomatoes and ½ cup of cheese. Stir well and heat.
Right before serving add the remainder of the cheese and cover until melted.
(Makes 6 full cup servings.)
- 5 - 6 green onions
- 8 oz. cheddar cheese, shredded
- 1 1/2 cups mayonnaise
- 2 - 3 oz. Real Bacon Bits
- 1/2 cup slivered almonds
- PLUS, 2 tablespoons of Island Time Hot Pepper Sauce
Chop the green onions and shred the cheddar cheese.
Mix the mayo and Island Time in a bowl until well blended.
Then add the onions, cheese, mayo, bacon bits, slivered almonds.
Chill for a couple hours.
Serve with Ritz crackers or corn chips.
1 Can of Cream of Potato Soup
1 Cup of shredded Swiss Cheese
1 16oz bag of frozen broccoli, carrots and cauliflower
1/3 Cup of Sour Cream
1 2.8oz can of French Fried Onion Rings
2 Tablespoons of Island Time Hot Pepper Sauce
Thaw and Drain the vegetables. Combine vegetables, soup, half the swiss cheese, sour cream, hot pepper sauce and half the onion rings.
Pour into 1 quart casserole dish. Bake uncovered at 350 degrees for 30 minutes. Top with the remaining cheese and onion rings. Return to oven and bake for 5 more minutes.
This one is definitely a crowd pleaser - great for game day and other family gatherings!
- 1 pound of boneless skinless chicken breast
- 1/8 cup of Island Time Hot Sauce (more to taste)
- 8 oz container of cream cheese
- 1 cup Mexican cheese blend (or your favorite blue cheese or gorgonzola)
- 1 cup Ranch dressing.
- 1 bag tortilla chips and/or veggies for dipping
- Poach about 1 pound of boneless skinless chicken breast in chicken stock and water.
- Using 2 forks, gently thread chicken into small chunks. You can also shred your chicken in your (Kitchenaide) use the flat, paddle beater.
- In a bowl, combine shredded chicken with Island Time Hot Sauce, to taste. My family likes it spicy, so I use lots!
- Let the chicken soak in the hot sauce until ready to use.
- Spread one 8 oz container of cream cheese into the bottom of an un-greased baking pan or casserole dish.
- Top with buffalo chicken.
- Sprinkle on some cheese. I like a Mexican cheese blend, but you can also use blue cheese or gorgonzola.
- Finish it off by drizzling on some Ranch dressing.
- Bake at 350 degrees for 20-25 minutes, until dip is melted and bubbling.
- Serve with chips and veggies for dipping!
3/4 Cup of Olive Oil
1/4 Cup White Wine Vinegar
1/3 Cup of Island Time Hot Sauce
1 oz Honey
Measure oil first then add vinegar, honey and hot sauce (more or less to taste)
Use as dressing on salads, vegetables and more!
Time's Chicken Spectacular
3 cups of cooked, diced chicken (about 4 breasts or three 12.5 oz cans premium
1 package of Uncle Ben's Wild + White Rice Combination, cooked and cooled
1 can Cream of Celery soup
1/4 cup ISLAND TIME HOT SAUCE
1 medium jar pimentos, drained
1 medium onion, finely chopped
2 cans French style green beans, drained
1 cup Hellman's mayonnaise
1 can water chestnuts, chopped
Salt and pepper to taste
Mix all ingredients and pour into a 2 1/2 to 3 quart casserole dish. Bake
@ 350* uncovered for 25-30 minutes to until bubbly.
Note: If freezing, Do not cook first. Freeze uncooked.
Thanks for the recipe Ms. Lisa!
I came across this article and liked the variety of recipes provided. Dips, BBQ Shrimp and more!
Will you try a few of these and substitute Island Time? I sure will!! -Brittney
Mmm, Spicy Time
1. Create a wicked wing sauce.
2. Fold into scrambled eggs.
3. Add a perk to your hollandaise.
4. Flavor your tartar sauce.
5. Put a dash of heat/smokiness into ribs.
6. Whisk into a vinaigrette for a salad, or alongside ketchup and mayo for a thousand island dressing.
7. Add a bit of bang to your burger.
8. Put a few drops into birdseed to keep out squirrels.
9. Swirl into soups (tortilla soup, black bean, chili, hot and sour soup)—great during cold season to ease congestion.
10. Add to ground pork to make your own breakfast sausage patties.
11. Train your dog against eating from the table (mild heat, of course).
12. Create a spicy mayonnaise as a dipping sauce or spread.
13. Make a Mexican hot chocolate to warm up with.
14. Liven up your cocktail sauce.
15. Melt with butter and douse over your movie popcorn--yum!
16. Pat on nails to kick a nail biting habit.
17. Melt in with cheese or chocolate for a sinfully hot fondue.
18. Dollop on raw oysters for fresh-out-of-the-sea heat.
19. Stir into shepherd's pie for a contemporary burn to an old classic.
20. Add to chutney for a little pep to the sweetness.
21.Take inspiration from Food Dude Kevin Roberts and just chug a bottle.
22. Caramelize onions, mix with hot sauce; top a burger.
23. Stir into mustard, pile onto a hot dog or use as a dip for pigs in a blanket.
24. Have a little extra pulled pork? Add a hefty dose of hot sauce; pile into a tortilla for a pulled pork taco.
25. Combine a few drops with simple syrup, then toss with a fruit salad.
article from Serious Eats: http://www.seriouseats.com/2010/01/serious-heat-25-things-to-do-with-hot-sauce-spicy-foods.html
Hot Wings are one of my favorite appetizers (and meals!) Use this twist on the traditional store brand hot sauce to toss your wings in next time! -Brittney
1/4 cup (or to taste) Island Time Hot Pepper Sauce
1/4 cup unsalted butter, melted
1 tsp. chopped fresh rosemary
Finely grated zest of 1 lemon
2 lb. chicken wings (fresh or frozen - I buy bulk at Sam's)
Ground black pepper
Oil for the grill
In a small bowl, whisk the hot sauce, butter, rosemary, and lemon zest.
Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Season the wings with 1 tsp. salt and 1/4 tsp. pepper.
Rub the grill grate with oil. Grill the wings, covered on a gas grill or uncovered over a charcoal fire, flipping every couple of minutes, until they’re browned and crisp and completely cooked through, about 20 minutes; if there are flare-ups, move the wings to another part of the grill. If the wings begin to burn at any point, reduce the heat to medium or transfer the wings to a cooler part of the grill.
As the wings are done, transfer them to a large bowl. Stir the sauce and toss with the wings.
Serve immediately with the blue cheese or ranch dip, celery & carrots and plenty of wet napkins.
following recipe was submitted by Janet Hofstetter (Island Time Hot Pepper
Sauce Recipe Experimenter)
Pineapple juice (this was the amount in a short can of pineapple slices)
tsp. Ground clove
tsp. Ground ginger
tsp. Lemon juice (Optional)
Island Time Hot Sauce.
small pot over medium heat combine the first 4 ingredients. Bring to a slow
boil stirring often. Reduce heat to low and let simmer for 20 minutes
continuing to stir occasionally. Remove from heat and stir in lemon juice and
Island Time Hot Sauce.
Brush over chicken and bake.
1/2 cup with a pork tenderloin in a crock pot. Cook on low 6-8 hours or high 3-4 hours
depending on size of pot and pork. (I used a 3 qt. pot on high for about 4
hours). After removing the meat and slice it onto a platter. Top with more
sauce and pineapple rings.