934 hot medium hot Recipes

juice of 1 1/2 to 2 large limes, garlic, minced, red onion, diced, fresh medium-hot to hot red chilies (new mexico , cayenne, hot banana or cubanelle), seeded and minced, fresh medium-hot green chili peppers (jalapeno or serrano), seeded and minced, fresh coriander leaves, coarsely chopped, good-tasting extra-virgin olive oil, yukon gold potatoes, boiled, peeled and cut into 1/2-inch dice, sweet potatoes or yams, boiled until barely tender, peeled and diced large, salt and freshly ground black pepper to taste

olive oil, onion, chopped, garlic cloves, minced, lean ground beef, paprika, ground cumin, dried oregano, chili powder, cayenne pepper, water, tomato paste, head romaine lettuce, rinsed, dried and chopped, tomatoes, chopped, cheddar cheese, shredded, scallions, finely sliced, sour cream, salsa (medium, hot, extra hot, your choice !), salt & freshly ground black pepper, to taste

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

brown sugar, cornstarch, water, cider vinegar, soy sauce, canola oil, sweet red pepper , julienned, sliced fresh mushrooms, uncooked medium shrimp, peeled and deveined, garlic cloves, minced, crushed red pepper flakes, cucumber, seeded and sliced, hot cooked spaghetti , optional

olive oil, italian sausage, hot, thinly sliced, garlic cloves, minced, onion, medium, sweet, diced, shallot, thinly sliced, fingerling potato, diced, carrots, large, thinly sliced, zucchini, small, diced, beef broth (1 1/2 cans), stewed tomatoes (1 can, not drained ), wine, dry, red, sugar, white (optional), cavatappi pasta, uncooked, lima beans, rinsed & drained, arugula, rinsed, oregano, dried, basil leaves, finely sliced, salt, sea, fine, black pepper, freshly ground, parmesan cheese, grated (garnish )

frozen chopped broccoli, water, butter or 1/2 cup hard margarine, chopped onion, condensed cream of mushroom soup, grated medium cheddar, garlic powder, mushroom pieces, drained and chopped

turkey breast cutlets, mild or medium-hot salsa or 1/2 cup picante sauce, divided, mild or medium chili powder, ground allspice, olive oil, onion, coarsely chopped, chopped mild green chilies, well drained, frozen corn black beans and sweet peppers (thawed), chopped cilantro or 1/4 cup fresh parsley leaves, plus, extra cilantro, for garnish, salt and black pepper, to taste

chopped onion, canned green chili pepper, chopped, mince garlic, jalapeno pepper, chopped, tomato sauce, chicken broth, pinto beans, california chili powder, divided or 8 tbsp mild chili powder, blend divided, salt, badia adobo seasoning (con pimienta with pepper, blend divided), hot sauce, ground chuck, spicy pork sausage, mild new mexico chile powder, cumin, hot new mexico chile powder, lime juice

vegetable oil, golden raisin, julienne strips red bell pepper, fresh baby spinach leaves, salt, pepper, cooked shrimp, peeled and deveined (thawed if frozen ), cooked rice (hot medium or long grain white rice), crumbled feta cheese with dried basil and tomato or 1 cup plain feta cheese, toasted pine nuts (optional) or sliced almonds (optional)

hot french fries , hot andcooked crispy, salt, pepper, grated cheddar cheese (medium or sharp), hot turkey gravy, hot (medium-thick )

savannah chocolate cake with hot fudge sauce, chocolate cake, brown sugar, vegetable shortening, buttermilk, vanilla, unsweetened chocolate, melted, eggs, flour, baking soda, salt, hot fudge sauce, german chocolate, unsweetened chocolate, butter, confectioners sugar, evaporated milk, vanilla, preheat oven to 350* f. cream brown sugar with shortening; add buttermilk and vanilla; beat in melted chocolate. with mixer running, add eggs, 1 at a time. sift flour, baking soda, and salt. add dry ingredients to sugar mixture and beat for 2 minutes., grease and flour 13 x 9-inch pan. bake until cake is springy and tests done, about 40 minutes. allow cake to cool for 10 minutes then turn it out onto a rack to finish cooling., make the sauce : melt the german chocolate with butter in a saucepan over very low heat. stir in confectioners sugar, alternating with evaporated milk and blending well. stirring constantly, bring mixture to a simmer over medium heat. simmer until the mixture becomes thick and creamy, about 8 minutes. stir in vanilla. serve slices of cake topped with warm fudge sauce.

kilogram of fresh medium size shrimps, peeled , vained and soaked in lemon juice and a bit of soy sauce., heads of garlic, peeled and crushed finely, ripe red tomatoes , peled and diced., louisiana red hot sause ., hot green chilli cut in rings with seed and veins., tea spoon white venigar, tea spoon salt, sugar ., table spoons oyster sauce, soy sauce, table spoons fresh lemon juice, white onion shreded ., mediun size zuchini shreded, cilantro finely chopped, table spoons vegitable oil

head cabbage (2 lb), quartered, cored, and thinly sliced, carrots (3 medium), shredded, chopped scallions, salt, cider vinegar, sugar, chopped peeled fresh ginger, dried hot red pepper flakes

shrimp, fresh lemongrass stalks, fresh or dried kaffir lime leaves , or 1 tbsp finely grated lemon zest, chicken stock, fish sauce , or salt, to taste, lime juice , or to taste, chile paste, straw mushrooms , or 12 medium fresh mushrooms, fresh hot green chiles, for garnish, fresh cilantro leaves, for garnish

flank steaks, canola oil, cornstarch, salt, whole wheat spaghetti, mixed mushrooms, red bell pepper, hot chili pepper, garlic cloves, chopped, scallions , thinly sliced on an angle, curry paste, mild to medium heat (recommended ( patak s), fish sauce, chicken stock, shelled frozen edamame, thawed, basil leaves , torn, lime , zested and juiced, fresh ground black pepper

fingerling potatoes, partially boiled, skins on, coarsely chopped, pepper, sweet, yellow, coarsely chopped, tomatoes, halved, portabella mushroom, diced, sweet onion, medium, sweet, coarsely chopped, shallot , finely chopped 2 - 3 garlic cloves, chopped, hot italian sausage, thinly sliced, sea salt, freshly ground, black pepper, freshly ground, swiss cheese, shredded, cheddar cheese, shredded, sour cream, wine, white, butter, melted, basil, fresh, finely sliced, oregano, fresh, finely chopped, parmesan cheese, shredded

hot italian sausage, crumbled, coarsely chopped peeled rutabagas (8oz) or 1 1/2 cups turnips (8oz), mild salsa or 1 cup medium hot salsa, cooked ham, cut into 1/2 inch cubes (4oz), reduced-sodium chicken broth, yellow hominy, rinsed & drained, all-purpose flour, yellow cornmeal, salt

all pupose flour, white sugar, baking cocoa, divided, baking powder, salt (usually leave out), milk, vegetable oil, vanilla extract, brown sugar, water, cream or ice or heck have both, in medium bowl combine, flour , white sugar 2 tbsp cocoa, baking powder and salt., stir in until smooth, milk , oil and vanilla, spread in an ungreased 9 square pan ., combine and sprinkle over batter in pan, remaining 4 tbsp cocoa and brown sugar., pour hot water over all. do not stir, bake 350 for 35-40 minutes.