166 oven hot peppers Recipes

vegetable oil, catfish fillets, cut into serving pieces, cornmeal, paprika, white sugar, ground black pepper, eggs, lightly beaten, hot pepper sauce or water

pita whole wheat, hummus, mozzarella string cheese , pieces, monterey jack pepper cheese, grated, canadian bacon, egg white, granulated garlic, graunlated minced onion, hot pepper flakes, pepper, paprika

buttermilk, extra virgin olive oil, hot pepper sauce, dijon mustard, garlic cloves, minced, salt, ground black pepper, onion, sliced, chicken pieces, with skin and bones (breasts, thighs and drumsticks), dry unseasoned breadcrumbs, freshly grated parmesan cheese, flour, dried thyme, paprika, cayenne pepper, butter, melted

pork back ribs, butter, garlic (crushed ), ketchup, chili sauce, brown sugar, chopped onions, worcestershire sauce, prepared mustard, celery seed, salt, hot pepper sauce, lemon slices

boneless chicken breasts or 6 -8 pieces boneless chicken thighs, your favorite hot pepper sauce (mine is chalula.), water, dijon mustard, cayenne, breadcrumbs, flour, olive oil, garlic powder, onion powder, poultry seasoning, cornstarch, salt, sugar, paprika

lean ground beef, ground turkey or 2 lbs ground venison, onion powder, garlic powder, brown sugar (i like a sweetness to mine) (optional), hot pepper sauce (to taste), worcestershire sauce, soy sauce, ketchup, kosher salt

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...

red hot sauce, margarine or 2 tbsp butter, seasoning salt, cayenne pepper, garlic salt, black pepper, chicken drumsticks

lemons, chopped sweet green pepper, chopped onion, chopped celery, tomato puree, sugar, hot sauce (i used tabasco), red pepper flakes, salt, black pepper, red pepper flakes, whole pork spareribs, white distilled vinegar

pickles , slices, eggs, flour, worcestershire sauce, hot sauce, garlic powder, pepper, panko breadcrumbs, ranch dressing , and hot sauce for dipping

olive oil, divided, onion, vertically sliced, garlic cloves, minced, green bell pepper , cut into 1/4-inch strips, red bell peppers , cut into 1/4-inch strips, yellow bell peppers , cut into 1/4-inch strips, chicken broth, chopped fresh oregano, chopped fresh rosemary, salt, freshly ground black pepper, striped bass fillets, hot, boiled new or red potatoes, red pepper rouille

salt & pepper, tomato juice, water, potato, red potatoes (creamers), peeled california carrots, pre-cut (ready to eat), white onion, red bell pepper, red hot pepper, eye of round roast, sage, minced garlic

side pork, cooked & diced, salt, dry bread cubes, stalks diced celery, diced bell pepper (optional), shredded carrot (optional), milk, beaten egg, margarine, pepper, any kind, cayenne or chopped hot pepper, if you want a kick, pam cooking spray , for spraying tray

low-fat buttermilk, hot pepper sauce, skinless chicken thighs (bone-in ), seasoned bread crumbs, ground almonds, salt, ground black pepper

hot sauce, buttermilk, roasting chickens , cut into pieces, all-purpose flour, salt , plus more to taste, chopped fresh parsley, fresh ground pepper , plus more to taste, paprika, canola oil

hot sauce, buttermilk, chicken, cut into 8 pieces, all-purpose flour, salt , plus more to taste, chopped fresh parsley, freshly ground pepper , plus more to taste, paprika, canola oil

bacon, cream cheese, sour cream, fresh chives , plus, chopped fresh chives, prepared horseradish, fresh lemon juice, salt, hot pepper sauce , to taste

taco seasoning, extra virgin olive oil, red wine vinegar, hot pepper sauce, chicken wings, guacamole or 1 cup salsa