64 make hot pepper fresh Recipes

boneless skinless chicken breasts , cut into strips, onion, sliced, green bell pepper, sliced, red bell pepper, sliced, fajita seasoning mix, chopped fresh garlic, flour tortillas, warmed, reduced-fat cheddar cheese, shredded, salsa, hot pepper sauce (optional), guacamole (optional)

boneless skinless chicken breasts (sliced to pane thinness, slice each breast to make thinner slices), potatoes (sliced , medium, no-too-thick thickness), onion, finely chopped, onion , sliced thin in circles, jalapeno pepper (or any hot pepper of your choice, finely chopped), garlic cloves (finely chopped ), tomato paste, tomato (chopped ), fresh lemon juice, fresh cilantro, butter, olive oil, cream cheese, heavy cream, salt and pepper, adobo seasoning , if you have- not necessary really (optional), cumin, red hot sauce (i.e. franks red hot, any cayenne pepper sauce), turmeric, colored tortilla chips (for presentation)

fresh and juicy tomatoes, chopped (preferrably vine-ripened), garlic, minced, onion, chopped, button mushrooms, sliced, hot sauce, dried oregano, dried basil, fresh parsley, water, your favourite cooked salsa, chicken breasts, cooked and diced or 1 cup quorn pieces (vegetarian substitute), olive oil, fresh ground black pepper, parmesan cheese, pasta

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...

italian sausage (mild or hot ), olive oil (optional), onions, coarsely chopped, garlic cloves, minced, sweet red pepper, coarsely chopped, meatless extra chunky pasta sauce, tomato sauce, dried basil, oregano, fennel seed, penne pasta, fresh spinach (trimmed and coarsely chopped ), shredded provolone cheese or 3 cups mozzarella cheese, grated asiago cheese or 1 cup parmesan cheese

fresh ricotta, grated mozzarella, grated provolone, egg yolk, minced garlic, chopped parsley, salt, ground black pepper, fresh pasta sheet , about 11 by 14-inches, cut into 2-inch squares (to make 32 squares), egg, water, dry bread crumbs, essence , recipe follows, vegetable oil, for frying, hot sausage ragu , recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme, olive oil, hot italian sausage (or 1/4 lb hot sausage and 1/4 lb sweet sausage, chopped yellow onions, minced garlic, crushed red pepper, salt, dried basil, dried oregano, ground black pepper, bay leaf, whole peeled tomatoes, chopped , juices reserved, tomato sauce, tomato paste, dry red wine, heavy cream, sugar

chicken thigh fillet, lemon , juice of, salt, chicken stock, red wine, onion, garlic cloves, minced ginger, nutmeg, ground cardamom, olive oil, tomato paste, chopped coriander, chapati , bought in packet from supermarket, butter, berbere , makes a lot, we will just use 2 tsp, hot red cayenne pepper, fresh ground black pepper, ground ginger, ground cinnamon

shrimp, peeled and deveined, diced (1/4-inch) red bell peppers, diced (1/4-inch) yellow bell peppers, ripe plum tomatoes , cut into 1/2-inch pieces, fresh basil leaves, chopped flat-leaf parsley, chopped shallots, salt and freshly ground black pepper, to taste, fresh lemon juice, extra-virgin olive oil, hot chili oil (see note ), head of broccoli, cut into small florets (reserve stems for another use), cooked fresh peas (if using frozen peas, cook according to package directions), dried penne

canola oil, for frying, chicken wings, parts, plum jelly, soy sauce, rice wine vinegar, brown sugar, chopped fresh ginger, chopped red onions, chopped garlic, red pepper flakes (less of you d like less heat!), assorted hot peppers, minced (serranos, jalapenos, and so on), sliced carrots and cucumber (julienne)

ground beef, green bell pepper, chopped, yellow bell pepper, chopped, purple bell pepper, chopped, red bell pepper, chopped, onion, chopped, garlic cloves, mashed, celery, sliced, carrots, sliced, mushrooms, sliced, tomatoes, chopped fresh parsley, fresh oregano, fresh basil, ground dried hot pepper, sugar, olive oil, red wine, beer, salt and fresh pepper

dry pinto beans (or 2 cans of beans), brown rice, ground turkey, salsa, cheddar cheese , cabot reduced fat, grated, garlic powder (or fresh garlic), salt (optional), water, olive oil, whole wheat tortillas, hot pepper

fresh or frozen chicken wings, thawed, if frozen, hot pepper sauce , if you want to make these a bit hotter, add more, dijon-style mustard, honey

chicken breast, skinned , cut into 1/2-inch sized cubes, tomato, cut in small pieces, chopped yellow onion, garlic cloves, minced, serrano pepper, sliced thin, olive oil, fresh spinach, cut up into small pieces, lemon, peel and flesh minced, soy sauce, lemon pepper seasoning (to taste), pickled beet juice (this makes the chicken hot pink )

chopped fresh mushrooms (a mix of button and cremini is good), diced zucchini, chopped green bell pepper, chopped red sweet bell pepper, vegetable broth, bulgur, dried basil, dried marjoram, dried thyme, celery seed, black pepper, head of cabbage, shredded muenster cheese, divided (you could leave out to make vegan or use parmesan cheese), lemon juice, salt, black pepper, tomato sauce, ketchup, lemon juice, maple syrup, hot pepper sauce , to taste, worcestershire sauce (optional)

carrot, diced, red pepper, diced, garlic cloves, halved, shallots, sliced thick, olive oil, coarse salt , to taste, fresh cracked pepper , to taste, fresh ginger, grated, vegetable stock (or whatever stock you like, sometimes i ll use shrimp stock and garnish the soup with sauteed shrimp), soy sauce, hot sauce (optional, i like louisiana hot sauce or aardvark sauce), greek yogurt (or tofu sour cream, for vegans), crouton (can be store-bought, or make your own)

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

chopped frozen organic spinach, salt and freshly ground black pepper, freshly grated nutmeg, hard-boiled eggs, peeled and finely chopped, dried currants or chopped raisins, toasted pine nuts, garlic, finely chopped, freshly shredded parmigiano-reggiano cheese, cut top round veal or beef pounded very thin, special equipment : kitchen twine, extra-virgin olive oil, carrot, finely chopped, onion, finely chopped, garlic, thinly sliced, fresh bay leaf, a few sprigs fresh rosemary, leaves removed and finely chopped, a few sprigs fresh sage, thinly sliced, tomato paste, dry white wine, chicken stock-in-a -box, san marzano tomatoes, hot or sweet italian sausage or combination of both, pappardelle pasta or 12 oz egg tagliatelle, butter, a generous handful fresh sweet basil leaves , torn or shredded, a small handful fresh flat-leaf parsley, finely chopped, ciabatta bread, extra-virgin olive oil, portabella mushroom caps, onion, halved and sliced, cubanelle peppers, seeded and sliced, red chile pepper, thinly sliced, garlic, sliced, chicken stock or water, salt and freshly ground black pepper, italian hot or sweet or combination of both sausages in red sauce from make-ahead meal earlier in week (browned sausages simmered in tomato sauce with stock), sharp provolone cheese, shredded, a small handful fresh flat-leaf parsley for garnish

boneless skinless chicken breasts, fresh italian parsley (if using dried herbs, then use 4 tbsp of mint and 2 of parsley. i ve only used the herbs i ve dried ), fresh mint , packed (i prefer english, orange or ginger mint or any combination), fresh garlic, hot chili peppers, fresh (just a bit, you don tsp want it to overtake the other flavors) or 1/2 tsp dried chili pepper flakes, olive oil, white wine , you can add more to make a thinner marinade if required (or for non-alcoholic, substitute 1/2 cup apple juice with 2 tbsp rice wine vinegar), lemon juice