TABASCO COCKTAILS RECIPES

BLOODY MARY RECIPE | JAMIE OLIVER VODKA COCKTAIL RECIPES

Bloody Mary recipe | Jamie Oliver vodka cocktail recipes image

This vodka cocktail has endless variations. You can add chilli, Worcestershire sauce, Tabasco, herbs… even bacon. It’s up to you!

Number Of Ingredients 10

Ingredients

2 parts Grey Goose vodka
4 parts organic tomato juice
½ part of lemon juice (to taste)
4 dashes of Worcestershire sauce
4 dashes of Tabasco (or hot pepper sauce)
1 pinch of fleur de sel (or sea salt)
1 pinch of black pepper
1 stick of celery
1 bunch of aromatic herbs
ice cubed

Steps:

1. Add plenty of ice and all of your ingredients to a shaker or stirring glass 2. If you're using a shaker, tilt it backwards and forwards a few times to mix the ingredients without making the drink frothy. If you're stirring, you can do so vigorously 3. Pour the mix into a glass. Top up with fresh ice if it's not quite full 4. Add your garnishes. Any fresh herbs and a celery stick work well 5. Tabasco tip: if you're making Bloody Marys for a group of people, make a jug without spice and let people add their own Tabasco. Some like it hot, others not so much!

Nutrition Facts : Calories 142 calories, FatContent 0.2 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 1.3 g protein, CarbohydrateContent 6.8 g carbohydrate, SugarContent 6 g sugar, SodiumContent 1.8 g salt, FiberContent 0.3 g fibre

BEST WRAP RECIPES AND WRAP FILLINGS - OLIVEMAGAZINE

Best Wrap Recipes and Wrap Fillings - olivemagazine image

Liven up your lunchbox with one of our inspired wrap fillings. Perfect for picnics and parties, we have everything from tex-mex chicken to colourful rainbow veg

Provided by Janine Ratcliffe

Number Of Ingredients 1

Ingredients

More about "tabasco cocktails recipes"

VEGETARIAN NACHOS RECIPE | JAMIE OLIVER VEGETARIAN RECIPES

Most of us know it’s a source of healthy fats, but avocado also offers a good dose of vitamin E, which acts as an antioxidant to protect cells from the damage caused by free radicals.
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 281 calories per serving

1. Place the oven on to 180ºC/350ºF/gas 4.
2. Place a griddle pan over a high heat and cook the whole peppers, chilli, tomatoes and trimmed spring onions until soft and charred.
3. Put the peppers and chilli in a bowl, cover with clingfilm and set aside for 5 minutes.
4. Dice the tomatoes and spring onions, then add to another bowl. Peel, deseed and dice the peppers and chillies, then add to the tomatoes and spring onions.
5. Pick in a few coriander leaves, season, then mix in a good squeeze of lime juice and a drizzle of oil. Wipe the griddle pan and return to the heat.
6. Cut the tortillas into wedges and arrange over two baking sheets. Bake in the oven for 5 minutes, or until golden.
7. Place a large frying pan over a high heat and toast the cumin seeds for a few seconds. Add the Tabasco sauce and beans and cook for a few minutes, or until thick, stirring occasionally.
8. Peel, destone and slice the avocado into wedges, then drizzle with the remaining lime juice.
9. Arrange the tortillas in a bowl. Top with the beans, salsa, dressed avocado, feta and pick over the remaining coriander, then serve.

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HUEVOS RANCHEROS RECIPE | JAMIE OLIVER EGG RECIPES

The Mexican name for this dish is ‘huevos rancheros’ – eggs with chillies, tomatoes and peppers in burritos. It’s absolutely great if you've got a few mates round, and even better if you've got a hangover you’re trying to shake off!
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 218 calories per serving

1. Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
2. Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil.
3. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
4. Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
5. When you’ve got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
6. Slice the fresh tomatoes and lay them over the top of the mixture.
7. Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices – try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
8. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking.
9. Warm the tortillas while this is happening. You can pop them into the oven at 180°C/350°F/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.
10. Take the lid off and check your eggs by giving them a poke with your finger. When they’re done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!

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ROASTED BLACK BEAN BURGERS | JAMIE OLIVER BURGER RECIPES

Wedged into a bun with zingy tomato salsa, juicy mango, avocado and extra Tabasco, these black bean burgers are really something rather special. Big flavour, and super-satisfying to tuck into.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 499 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Peel 1 onion, place in a food processor with the mushrooms, rye bread and 1 teaspoon of ground coriander, and whiz until fine.
3. Drain and pulse in the black beans, season lightly with sea salt and black pepper, then divide into 4 and shape into patties, roughly 2.5cm thick.
4. Rub all over with oil and dust with ground coriander, then place on an oiled baking tray and roast for 25 minutes, or until dark and crispy, topping with the Cheddar and warming the rolls for the last few minutes.
5. Meanwhile, peel and very finely chop the remaining onion with the tomatoes and place in a bowl. Squeeze over the lime juice, add a few shakes of Tabasco and season to taste. Destone, peel and finely slice the mango and avocado.
6. Halve the warm rolls and divide the yoghurt between the bases, followed by half the salsa, the mango, avocado and coriander leaves. Top with the burgers, remaining salsa and extra Tabasco, pop the lids on and press down lightly. Always nice with oven-roasted, skin-on chips.

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Liven up your lunchbox with one of our inspired wrap fillings. Perfect for picnics and parties, we have everything from tex-mex chicken to colourful rainbow veg
From olivemagazine.com

See details

VEGETARIAN NACHOS RECIPE | JAMIE OLIVER VEGETARIAN RECIPES

1. Place the oven on to 180ºC/350ºF/gas 4.
2. Place a griddle pan over a high heat and cook the whole peppers, chilli, tomatoes and trimmed spring onions until soft and charred.
3. Put the peppers and chilli in a bowl, cover with clingfilm and set aside for 5 minutes.
4. Dice the tomatoes and spring onions, then add to another bowl. Peel, deseed and dice the peppers and chillies, then add to the tomatoes and spring onions.
5. Pick in a few coriander leaves, season, then mix in a good squeeze of lime juice and a drizzle of oil. Wipe the griddle pan and return to the heat.
6. Cut the tortillas into wedges and arrange over two baking sheets. Bake in the oven for 5 minutes, or until golden.
7. Place a large frying pan over a high heat and toast the cumin seeds for a few seconds. Add the Tabasco sauce and beans and cook for a few minutes, or until thick, stirring occasionally.
8. Peel, destone and slice the avocado into wedges, then drizzle with the remaining lime juice.
9. Arrange the tortillas in a bowl. Top with the beans, salsa, dressed avocado, feta and pick over the remaining coriander, then serve.

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From liquor.com

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From yummly.com

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MARIE ROSE SAUCE | STARTER RECIPES | GOODTOKNOW

Jan 01, 2021 · Place the mayonnaise in a bowl and stir in the tomato ketchup, cayenne pepper, and Tabasco or Worcestershire sauce. Add lemon juice to taste and season with salt and freshly ground black pepper. Cover and chill in the fridge for at …
From goodto.com

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HOT PEPPER VINEGAR RECIPE: THIS PICKLED TABASCO PEPPERS ...

With my last harvest of tabasco peppers, I made this easy hot pepper vinegar recipe. You can eat the peppers like any pickled pepper, but the magic is in the vinegar. Sprinkle it on greens or any vegetable , fish , fried chicken , chicken-fried steak or in soup , stews or beans or add it to salad dressing recipes …
From 30seconds.com

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From barefootcontessa.com

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