24 make hot s Recipes

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...

chicken wings, hot sauce (or you can make your own- see my recipe!), lemon juice, unsalted butter, low-fat sour cream, dill, chopped fresh parsley, chopped green onions or 3 tbsp onions or 3 tbsp chives

russet potatoes (3 if large, 5 if smallish), onion (either sweet or yellow), bulk spicy pork sausage (kroger actually makes a great hot pork sausage, i just cut the 1lb chub in half and save the other f), egg substitute (equal to 3 whole eggs), salt, pepper, garlic powder, margarine (i use smart balance spread with flaxseed oil) or 4 tbsp butter (i use smart balance spread with flaxseed oil), canola oil

flour, sugar, baking powder, eggs, vanilla (or more if you like alot of ), milk (more or less to make smooth consistency)

lean ground beef, spicy ground pork sausage (jimmy dean hot breakfast sausage works well, or any italian ground spicy sausage), store-bought spaghetti sauce (i like dole four cheese blend, but you could use any flavor or brand, or make your own), stewed tomatoes, italian style (diced okay, do not drain), stalks celery, coarsely chopped, onion, coarsely chopped (white or yellow ), red pepper, coarsely chopped, green pepper, coarsely chopped, sliced mushrooms (fresh or canned, stems or pieces okay, no need to drain), garlic , minced (to taste, i use minced from a jar), oregano, parsley, bay leaf, sugar (to taste, some people like a sweeter sauce ), seasoning salt (i prefer johnny s brand), chili powder (to taste), red cayenne pepper (optional), parmesan cheese, grated (or parmesan or romano blend)

ground beef, bob evans sausage (we prefer the spicy), spaghetti sauce (we prefer sauteed mushroom and garlic), salt and pepper (pinch), hot dog buns, pepperoni, cheddar cheese (shredded ), mozzarella cheese (shredded )

canned tomatoes, lemon , juice of, garlic cloves, put through a press, chopped parsley, brown sugar, chili sauce (1/2 tsp. makes a mild sauce, 1 tsp., a hot 1), salt

extra virgin olive oil (divided ), onion, finely chopped, garlic, finely chopped, yellow sweet pepper, seeded and chopped small, sweet red pepper, seeded and chopped small, hot red pepper flakes, oil-cured black olive , remove pits and discard, pancetta, chopped small, extra hot capacollo, chopped small, canned anchovies, chopped fresh parsley, linguine or 12 oz fettuccine pasta or 12 oz make your own fresh pasta (preferred), chopped fresh parsley, freshly grated parmigiano-reggiano cheese

lean ground beef, tomato sauce, tomato paste, chili beans, hot, mccormick chili hot seasoning, mccormick chili seasoning mix, water, white potatoes , parboiled

habanero peppers, chopped, serrano peppers, chopped, hot red peppers , your choice of pepper, chopped, red bell pepper, chopped, white vinegar, sugar, radishes, chopped, yellow mustard, enough to have about 1 quart of ingredients in total, you can make the same recipe with ketchup or even a 50 /50 mix of ketchup and mustard

low sodium chicken broth , plus water to make 2 cups, reduced sodium soy sauce (preferably kikkoman), dehydrated onion soup mix, fresh mushrooms, cleaned and thinly sliced, extra virgin olive oil, butter or 2 tbsp extra virgin olive oil (or 1 tbsp each), uncooked orzo pasta, chopped onion, garlic, pressed or finely chopped,more to taste, water chestnut , rinsed under very hot water,drained,and thinly sliced, sliced scallion (green onions), chopped fresh parsley leaves, frozen peas, thawed and patted dry, freshly grated parmesan cheese, salt & freshly ground black pepper

chicken breast, black beans, rotel tomatoes (spicy rotel to make it hot), water, chicken bouillon, cheese, sour cream, tortilla chips

butternut squash, diced small, bell pepper, diced small (any colour), skinless chicken breast half, diced small, stewed tomatoes , untrained, salsa (as hot as you like), raisins, cinnamon, cumin (more if you like , i used 1/2 tsp), cooked brown rice, low-fat milk (or enough to make the consistency you prefer, we like ours thick.)

boneless pork loin chops (3/4 oz thick and 6 oz each), canola oil, onions, sliced, green pepper , cut into strips, yellow sweet pepper , cut into strips, condensed tomato soup, undiluted, water, creole seasoning (tony chachere s is the best or see note at bottom of recipe if you don tsp have any on hand), pepper, salt, hot cooked rice , for serving

italian sausage (i prefer mild , hot takes away from the other flavors), tomato sauce (make sure to rinse out the cans with a little water to get all that sauce), italian stewed tomatoes , san marzano is a great choice (lightly chop, using a pair of scissors right in the can works great), red bell peppers, diced, green peppers, diced, onions, diced, button mushrooms, sliced (cremini are a bit too woodsy for me), minced garlic cloves (i used 8, you can use more or less depending on your taste), heavy cream, brown sugar (you can use a bit less if you want. you could always had a bit more at the end if you want a bit mor), dried basil, dried oregano, chili powder, cayenne, fresh parsley, fine chopped, olive oil, salt, pepper

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

top round steaks (should be quite thin), red wine (your preference, just make sure it s good enough to drink with your meal!!!), creme fraiche (or sour cream), tomato paste, hot paprika, pepper, salt

this all-seafood stew from california comes together rather quickly , so there s no place to break up the work and do something ahead. since the cioppino can be on the table in less than hour, this isn tsp much of an obstacle to making this dish. serve with crusty bread to soak up any extra tomato broth., extra-virgin olive oil, garlic , coarsely chopped (about 20 cloves), dry vermouth, dozen littleneck clams , shells scrubbed, dozen mussels , shells scrubbed and beards removed (see illustration below), unsalted butter, onion , chopped medium, hot red pepper flakes, bottled clam juice, diced tomatoes, bay leaf, fresh oregano leaves , minced, fresh thyme leaves, tabasco sauce, salt and ground black pepper, sea scallops , tendons removed, shrimp , peeled