859 you hot 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 (24-30 pieces), red hot sauce (use only franks red hot for the best flavor ), butter, ketchup, dry mustard, onion powder, garlic, minced (use more if you really like garlic!), worcestershire sauce, soy sauce, honey, cayenne pepper , if you like it hot (couple shakes (or more)

red chili peppers, seeded and stemmed, green chili peppers, seeded and stemmed (you can use green bell peppers for less heat), onions, peeled (about6-8), canning salt (you can use regular salt), boiling water, cider vinegar, sugar

habanero peppers (you can change up the number of peppers to suit your taste) or 5 bell peppers, of you choice (you can change up the number of peppers to suit your taste), vinegar, salt, water, sugar, flour, turmeric, dry mustard, plain mustard

white bread, toasted, american cheese, hot dog, boiled, ketchup (or mustard if you prefer)

cornstarch, divided, white pepper, pork tenderloin, trimmed and cut into thin strips, salt, water, low-sodium soy sauce, peanut oil, sriracha (hot chile sauce, such as huy fong), garlic cloves, minced (if you like garlic, add more), green onions, chopped, coarsely chopped green cabbage (about 2 lbs!)

crabmeat (claw), cream cheese (room temp ), cheese (shredded , i like a sharp cheese but use what you like), bottled hot pepper sauce (you want some heat but not to take over the flavor), shrimp (chopped raw peeled and devined), garlic (minced ), old bay seasoning, onion powder, chopped fresh parsley (1 tsp dry ), salt and pepper

corn tortilla chips, i like to use 2 different colors, ie. 1 bag yellow and 1 bag blue corn chips, vine-ripe tomatoes, seeded and chopped, jalapeno pepper, seeded and chopped (adjust to your heat level), white onion, chopped, cilantro leaf, finely chopped, extra virgin olive oil, garlic cloves, chopped, onion, chopped, jalapeno pepper, seeded and chopped, ground sirloin, salt, dark chili powder, cumin, red hot sauce (or up to 1 tsp., adjust to your heat level.), black beans, drained, butter (i use unsalted ), flour, whole milk, monterey jack pepper cheese, shredded, sour cream (optional), avocados, sliced (optional) or 1 guacamole (optional), black olives, sliced (optional), scallion, chopped (optional), hot sauce (optional)

whole chicken wings, minced fresh mint, peeled finely minced gingerroot, minced garlic, vegetable oil, soy sauce, sweet chili sauce (asian like mae ploy), red wine vinegar, sugar, soy sauce, hot chili oil (to taste)

ground beef, chopped onion, ketchup, water, worcestershire sauce, chili powder, pepper, cayenne pepper, hot dogs, cooked, hot dog buns, split

hot chocolate powder (or whatever you use), cayenne pepper, milk, boiling water

non-nudist peanuts (you know, the kind with their clothes still on!), sea salt, finely ground ,to taste, cayenne pepper, ground ,to taste, cinnamon stick, optional

hot dogs (1 package , but zaar wouldn tsp let me post it worded that way, all beef, pork, whatever you), ketchup, corn flake crumbs

claw crab meat, cream cheese room temp, shredded cheese ( i like a sharp cheese but use what you like), drops of your favorite hot sauce (you want some heat but not to take over the flavor), chopped raw peeled and devined shrimp, garlic minced, old bay seasoning, onion powder, fresh chopped parsley or 1 tsp dry, salt and pepper

cucumber, pimientos, drained, minced parsley, minced green onions, grated lime rind, lime juice, sugar, crushed red pepper flakes, papayas (can sub cantelope, if you must) or 1 ripe mango, pared, seeded, chopped (can sub cantelope, if you must), nabisco triscuits (or other crackers)

ground chorizo sausage, no-bean chili, chopped green chilies, cheez whiz, cubed velvetta (processed) cheese, your favorite red or green salsa, optional (if you like more heat ), if you really like it hot , add some diced jalapeno peppers, tortilla chips for dipping

hot pork sausage, frozen southern style hash brown potatoes (with peppers & onions if you desire), garlic powder, celery salt, salt (leave this out if your sausage is y), dry mustard, white pepper, onion flakes (if you do not use hash browns with onions), carton chicken broth, chicken broth, country gravy mix

hot italian sausage meat, ground beef ; lean (you don;tsp need all the fat), whole yellow/spanish onions; chopped fine, whole head of garlic; minced, whole jalapeno peppers; seeded and chopped, dehydrated scotch bonnet peppers ; ***optional*** be careful handling this stuff it is hot and not for the faint of heart. this is the only warning you will get!!!!! seriously!!! and don;tsp touch your eyes. nose or private parts while making unless you wash the pepper oils off your hands first with soap and water. better yet, use rubber gloves when making.