35 hot nice 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...

hot skim milk or 1 cup steamed skim milk, instant breakfast drink mix (classic french vanilla or rich milk chocolate flavor), ground ginger, ground cinnamon

mango, chopped (or pureed ), sugar, orange juice, lemon juice, hot sauce (sriracha or other )

cocoa, white sugar, salt, milk (i use 1%), vanilla extract, ground cinnamon (cinnamon sugar also works nicely if you want a little sweet hint with your cinnamon)

nice and tender baby spinach leaves, fresh parsley, ripe avocado, peeled and diced, fresh lemon juice, home made chicken stock, hot pepper sauce (use your favourite and to taste), salt, freshly ground black pepper, plain yogurt, yogurt (to garnish ), parsley (to garnish )

avocados, lime, onion, chopped, garlic cloves, minced, tomato, diced, jalapeno peppers, seeded (the amount of hot sauce or jalapeno depends on how hot you like it. this amount gives a nice kick.) or 3 -4 slices pickled peppers, chopped (the amount of hot sauce or jalapeno depends on how hot you like it. this amount gives a nice kick.) or 1 tsp frank hot sauce (the amount of hot sauce or jalapeno depends on how hot you like it. this amount gives a nice kick.), salt and pepper, to taste, cilantro, minced

organic drained chick peas, organic onion, organic garlic, water, salt , pepper(lots) and grass fed butter(1-2 tbsp) to taste., simmer the chickpeas , onion and garlic in water until all liquid has reduced. throw the hot mixture into a blender or food processor with sea salt, pepper and a nice portion of butter and blend until smooth. serve right away hot, re-warm in oven or serve cold as a dip or side-dish.

flounder fillets or 2 lbs other white fish fillets, lemon juice (for a nice twist, try lime juice!), parmesan cheese, butter, softened, good quality mayonnaise (best foods , hellmann s, or vegenaise), green onions, chopped, salt, hot sauce , to taste

pork tenderloin (this was the weight of my pork and served 3 nicely, if you wanted to serve this for 4 either up the ), onion, finely chopped, butter, breadcrumbs, basil, shredded finely, thyme leaves, parsley, finely chopped, rum, mango, chopped, salt and pepper, mangoes in juice, garlic cloves, crushed, onion, finely chopped, fresh ginger, grated, white wine vinegar, pineapple-mango jam (if you can get just mango that is fine i couldn tsp and this worked great.), sugar, sesame oil, hot pepper paste (i used harissa i know this is more african,b ut it is what was in my cupboard, whatever you have hab), pork drippings, sweet potatoes, peeled and chopped (about 1kg for 4 servings.), oranges, cream, butter, sugar, orange juice, orange zest, dark rum, cinnamon, salt and pepper, plantains (will make to many for the dinner, but i always make extra as they make a great snack.), salt, oil (for frying )

bonelelss skinless chicken breasts, mushrooms, diced, green bell pepper, chopped, zucchini, diced, onion , dhopped, pasta sauce, hot cooked pasta (spaghetti or linguine)

boneless pork loin chops, butter, extra virgin olive oil, water, lemon juice, ketchup (heinz), light brown sugar, instant minced onion, hot mustard (mister mustard), salt, worcestershire sauce

onion, chopped, butter or 2 tbsp oleo, tomato soup, brown sugar, worcestershire sauce, hot sauce, prepared mustard, vinegar

shredded cabbage, onion, grated, carrot, peeled and grated, minced parsley, vegetable oil, cider vinegar, mayonnaise, sugar, dry mustard, granulated garlic, celery seed, cayenne pepper, catfish fillets, milk, egg, water, creole mustard, lemon , juice of, louisiana hot sauce, seasoned cornflour (not corn meal), bread or 6 (6 inch) french rolls, red onion, thinly sliced

crumbled blue cheese, ranch style salad dressing, skinless, boneless chicken breast halves, cut into 1 inch cubes , or just use leftover chicken, salt and pepper, vegetable oil, butter, louisiana style hot sauce, salad seasoning mix , like mccormick s salad supreme, heads romaine lettuce, chopped

elbow macaroni (approx , 2 cups) or 1 small pasta shells (approx, 2 cups), old cheddar cheese or 2 cups extra- , shredded, milk, tbps. all-purpose flour, dry mustard or 1/2 tsp dijon mustard, pepper, ground nutmeg, hot pepper sauce (optional), old cheddar cheese (optional) or extra- (optional)

red bell peppers , four flat sides sliced off core, ribs and seeds discarded, yellow bell peppers , four flat sides sliced off core, ribs and seeds discarded, garlic clove, sliced into nice size pieces, kosher salt, fresh ground black pepper, crushed red pepper flakes (optional), orecchiette or 1 lb fusilli or 1 lb conchiglette pasta or 1 lb orzo pasta, olive oil, hot italian sausage, removed from casings, butter, cut into small pieces, grated parmesan cheese, cheese , for serving

olive oil, onion, minced, soymilk (can substitute skim milk), soft tofu or 12 oz silken tofu, fresh lemon juice, white miso, hot sauce, turmeric, salt & freshly ground black pepper (for a nice change, try using fresh ground white pepper), rotini pasta (spiral shaped), grated soy cheese (can substitute cheddar or monteray jack cheese if you eat dairy), dried breadcrumbs

chicken carcass or you could use a turkey carcass, along with all the left over meat, bones and trimmings., use whole chicken. i like to use the left overs from a rotisserie chicken, aromatics: *2 cups chopped celery, chopped onion, minced garlic ., herbs and seasonings, nice size bay leaves, ground or rubbed sage, or 2 tbsp fresh chopped, ground pepper , or peppercorns, crushed dried or 1 tbsp chopped fresh thyme, dried crushed basil or 1 tbsp chopped fresh, curshed oregano, chopped dried rosemary or 1 tsp fresh ., stock pot or other very large pan ., enough water to fill stock pot. can use chicken or turkey broth to increase intensity of flavor, ingredients : for creamy broth, chicken broth, cornstarch or flour...or...2 envelopes of chicken or turkey gravy mix dissolved in 1 1/2 cups broth, not hot broth. or 1 can cream of chicken soup., this is now your broth for the soup., taste of broth and adjust seasonings., add vegetables to the soup, potato per person eating plus 2 for the pot, carrot per person and 1 for the pot., use baby carrots instead of peeling and slicing ones., stalks celery cut into bite size pieces, any other veggies your family likes .