1416 mores hot Recipes

hot chocolate powder (more or less to taste), water (more or less to taste), frangelico, amaretto, cream (optional), marshmallows (optional)

hot dogs (jumbo variety are best), jalapeno peppers (jarred slices, more or less according to your heat quotient), cheddar cheese or 4 -5 slices monterey jack cheese, hot dog buns, condiments , as desired

hot dogs, hot dog buns, peanut butter, smooth (1-2 tsp for each bun), ketchup (or more ), sweet relish (or more )

tequila/lime chicken sausage (costco) i used 5, chopped onion (about 1/2 cup or more ), chopped red bell pepper (i used 1 half), herdez ranchera salsa (very hot ), more) shredded mexican blend cheese, sour cream (optional), cilantro (optional)

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)

cream cheese, ground beef, browned, salsa (or more ), shredded cheese (or more )

dried wood ear mushrooms, water, vegetable oil, lean pork , julienned, green onion, chopped, white part only, salt, fresh ground black pepper, straw mushrooms (fresh should be washed or trimmed or sliced), sliced mushrooms, bamboo shoots , cut into matchstick pieces, bean curd , cut into strips or small pieces, chicken stock, cornstarch, water, soy sauce (or more to taste), rice vinegar (or more to taste), egg, beaten, chopped green onion top , from above bunch, tabasco sauce

pumpkin, chopped carrot (1 medium), chopped onion (1 medium), minced garlic cloves, salt, black pepper (more or less to taste), ground red pepper (more or less to taste), ground ginger (can use fresh if on hand), vegetables or 1 quart chicken broth, diced tomatoes (italian-style stewed tomatoes, can be substituted for plain to lend a spicier flavor.), fat-free half-and-half, olive oil

ground chuck, tomato juice, chili powder (at least 3 oz - i use more), grated onion, sugar, garlic powder, salt, paprika (more if needed for color-later), ketchup

penne pasta, italian-style diced tomatoes, head garlic, minced, onion, chopped, butter or 2 tbsp margarine, serrano pepper (to taste, the more you use , the hotter the sauce), fresh mushrooms, red wine, basil, oregano, bay leaf, hot italian sausage link , cooked according to the package instructions (optional)

ground chuck, onions, chopped fine, salt, chili powder, garlic, brown sugar, tomato puree, tomato paste, paprika, hot pepper flakes, water , more if needed

cucumbers, onions, red peppers, hot peppers, any kind (or more ), water, turmeric, celery seed, dry mustard, white sugar, vinegar, white flour or 3/4 cup cornstarch

olive oil, plus more for baking dish, onion, diced, garlic cloves, minced, spinach, cleaned, trimmed, and coarsely chopped, milk, reduced-fat bar cream cheese, worcestershire sauce, hot sauce , such as tabasco, shredded mozzarella cheese, coarse salt and pepper, baguette , slices breadsticks or cracker, for serving

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!)

ketchup, chili sauce, vegetable oil, dijon mustard, lemon juice, worcestershire sauce, chili paste (more or less depending on taste), hot pepper flakes (more or less depending on taste), pepper, garlic, minced, onion, minced

pomegranate juice (i use poms), sugar, white (or to taste), lemon, large, juiced, coriander seed, green cardamom seeds, whole, allspice, whole , small, red pepper flakes (use more or less as desired), lemon zest, finely grated, rosemary sprig, small, chopped, salt, pepper, black freshly ground, chicken wings (cut off wing tips if desired), sesame oil, garlic, cloves, minced, minced ginger, lemon zest, grated fine, red pepper flakes (use more or less as desired), molasses , pomegranate (you may use more or less as desired), green onions, thinly sliced (garnish )

whole milk, granulated sugar, active dry yeast, unsalted butter, melted and cooled, plus more for bowl and baking sheet, salt, freshly grated nutmeg, ground cinnamon, eggs, lightly beaten, all-purpose flour, plus more for surface, dried cherries, coarsely chopped, golden raisins, coarsely chopped, egg white, water, sugar , sifted, pure vanilla extract