Bread Machine Recipe
1 tablespoon Monterey Jack cheese, shredded
1 package active dry yeast
1 tablespoon sugar
1 cup unbleached flour
1 teaspoon salt
1 cup bread flour
7/8 cup water
2 tablespoons or less jalapeno peppers, chopped Or 1 tablespoon of jalapeno and 1 teaspoon of Herman's dehydrated Caribbean Red pepper halves.

Put all ingredients, in the order given, into the bread pan, select white or basic, light or medium crust. If using Herman's dehydrated Caribbean Red Pepper halves, hydrate in water for 1/2 hour before mixing ingredients. Pour off water before mixing the pepper halves in. Makes a 1-pound loaf.

For less of a per bite impact cut up the dried pepper halves into pieces before hydrating

Herman's Hot Sauce
Spatula (for stirring)

Popcorn can be hot air popped, in a microwave or stove top, results will vary with the different methods used. But the taste results are pretty much the same, Hot and Fresh!!!

My favorite is the old stove top method. There are two variations to the stove top recipe, one is a little more entailed but the results are out of this world for you popcorn fans.

Hot air and microwave popped:
Use your normal method of popping corn but before you pour on your butter add 1 tsp of Herman's (1 Tbsp for the real hot sauce lovers) and mix in the sauce with your butter. You may have to test how much hot sauce to use depending on your amount of popcorn normally made. Once you do find your level of heat, it is just the best and what a surprise to the guests at football parties!!! Salt and Pepper to taste.

Stove top method:
Quick method; pop your popcorn as you normally would and mix 1 tsp to 1 Tbsp of Herman's in with your butter, pour over the popcorn, mix, salt and pepper to taste.

My Favorite!:
Prepare your oil, pre measure Herman's Hot Sauce, and the popcorn kernels. You have to be quick with this one because Herman's and hot oil will start to sizzle.

Get the oil hot and dump in the popcorn. Pour in the Herman's and put the lid on. (at this time you may want to put the hood ventilation on!) Start shaking immediately. Before the popcorn starts to pop you will hear the kernels less and less. Open the lid (carefully) and stir the popcorn kernels with your spatula to break them loose from the bottom. They will stick initially until broken up. Keep shaking!

DO NOT despair at the site of what the bottom of the pan looks like the best part is about to come!

After dumping out your popcorn, put your butter in the bottom of the same pan and get it sizzling. Take your spatula and scrape the bottom to break loose the hot sauce that remained. Stir and mix it with the butter. It will look like fresh ground black pepper on your popcorn when you pour it on but what a taste!!! Salt and Pepper to taste.

Always use caution with this method and do not turn away, you have to be quick with this one!!!

After trying these recipes please send me an email telling me how you liked it or if you had a variation that you used.


3 (8 ounce) packages cream cheese, softened
1/2 teaspoon minced garlic
1 tablespoon Worcestershire sauce
1 to 3 Tablespoon of Herman's Hot Sauce (to your taste) or 1 teaspoon of Herman's Wild Pepper Dust *
1 pound shredded Cheddar cheese
1 cup pecans, coarsely chopped
1/4 cup chopped fresh parsley
* For large parties or for freezing use recipe as is, cut ingredients in 1/2 if using for smaller occasions*

In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce. Blend well. You may have to float the mixing bowl in hot water to soften enough to easily mix. Add Cheddar cheese and process until the Cheddar is fine, but still very visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer. While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl. Remove the balls from the freezer and roll them in the pecan and parsley mixture.

* Use caution (move slow) when moving pepper dust from the container to a recipe!!!

You may have the urge to sneeze, don't hold back, fun and good eats all in one recipe!

1 to 2 pounds of wings depending on your needs.
Herman's Hot Sauce
*Fresh minced garlic (optional)

Pick out the largest, meatiest and freshest wings you can find. Wash them in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings. THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep fried.

Heat the oil up SLOWLY, to 365 degrees F, and depending on the size of the fryer, deep fry the dry wings 6 to 8 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary. A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing.

The key here is to add just enough sauce to coat the wings - the more sauce you add, the hotter they will be. Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them.

Serve with celery and ranch dressing.

* On the stove top or in the microwave heat the butter and fresh minced garlic together for a nice garlic flavor, stir in the Herman's. Or you can do what I do after you coat the wings, open the jar of minced garlic and POUR IT ON!
Do you want to tangle with a chicken sandwich that will ignite your taste buds? There will be a race for the leftovers the next day!

6 to 8 cups vegetable oil
1/4 cup Herman's Hot Sauce (1/3) cup for the real heat lovers
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices

1. Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees. (optional) pan fry.
2. Combine the pepper sauce and water in a small bowl.
3. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.
4. Working with one fillet at a time, coat each piece with the flour. Dip it in the diluted pepper sauce. Remove slowly to insure flour is wet. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken fillets are coated.
5. Fry the chicken fillets for 8 to 12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain.
6. Top off your sandwiches with lettuce, onion, tomato, mayo, lay in the fillet and dig in!

1 oz. Premium Vodka
6 oz. Tomato Juice
1 tsp. Black pepper
1 tsp. Worcestershire Sauce
1 Squeeze of lemon
1 to 2 Dashes of Herman's Hot Sauce

Mix vodka and cold tomato juice in a glass. Add spices and Worcestershire Sauce. Squeeze slice of lemon, stir, and serve. Add a short piece or celery or wet the rim of the glass and press into celery salt for a added vegetable flavor.

3 eggs
salt and pepper
Herman's Hot Sauce
Add your favorite omelet ingredients, ham, sausage, onion, peppers

While whipping your eggs and milk together, mix in a tablespoon (or so) of Herman's Hot Sauce. As your omelet cooks the Herman's will start to settle under the egg mix. It will then brown slightly before you fold over to complete the omelet.

The flavor from this is just what a breakfast should bring, hot and delicious!!! Nothing I mean Nothing says good morning like a Hot Sauce start to your day!

Version # 1

Boil, cool, and peel your hard boiled eggs, cut into halves. Remove the Yoke ball and mash them together with a fork.

Mix in mayo and add several teaspoons or several shakes of Herman's Hot Sauce. Mix thoroughly, dab back into the egg halves.

Version # 2

Do not add mayo to the mix, just add extra Herman's to get a greater heat and flavor impact.

Be sure to keep a bottle of Herman's on the table, eggs and Herman's are great together!!!
By the Polish Chef

(This recipe will do about 4lbs of wings)
8 oz Kens Steak House Marinade Buffalo Wing Sauce
1/3 cup of Heinz 57 Sauce
1/3 cup Ketchup
1 teaspoon McCormick Mesquite Seasoning
1 teaspoon Black Pepper
2 teaspoons of Herman's Wild Pepper Dust

Mix all ingredients in sauce pan. Sift Herman's Pepper Dust through a small mesh strainer over a small container to get the very fine pepper dust partials. Add 2 teaspoons of the fine pepper dust to your mix. Mix thoroughly or you will end up with a few super hot wings. Baste the wings with the sauce and grill. Baste as needed while grilling and again before serving.