My plate: 1 low carb wrap cut in half for each sausage, 2 sausages, chopped romaine,
hot pepper slices and 1 ounce of jalapeno tortilla chips.
Not exact matches
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and
sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon
hot pepper flakes
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black
pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish
Hot sauce of your choice (for serving)
• 1 1/2 pounds very thinly
sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black
pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly
sliced • 10 ounces white mushrooms,
sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock,
hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4
slices provolone cheese
1/2 lemon 1/2 lime 2 1/2 cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8 teaspoon dried
hot red
pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick)
slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves
If you want the vegetables to have a spicy kick, add a couple of
sliced hot chile
peppers.
Alternately, use.25 oz simple syrup, a
slice of cayenne or other
hot pepper, and a pinch of chili powder.
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin
slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black
pepper Coarse ground white
pepper 1 pinch of red
pepper flakes 1/8 cup of olive oil 1/8 cup dry white wine A dash of your favorite
hot sauce
Then just
slice off the stem at the shoulder of the
hot pepper and freeze in baggies with the seeds intact.
Sweet and
Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions,
sliced 3 dried red chilis 1/2 red
pepper, thinly
sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion,
sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, chopped
Those who like things
hot can take a couple
slices of the cooked
pepper to add to their individual portion... the perfect solution for feeding a group with varying heat tolerances.
Just saute
peppers and onions and
sliced rare roast beef from the deli counter then when it's all
hot, toss it with some of the mayo and put it over romaine.
Add 1 thinly
sliced large onion, 2 thinly
sliced bell
peppers, and 1 or 2 seeded and minced fresh
hot chile
peppers.
Now America's number one Mexican
hot sauce brand, Pace Foods, makes it known that it still uses only fresh jalapeno
peppers in the sauces, rather than the brined, less flavorful jalapenos — like those canned nacho
slices.
Ingredients: 3 tablespoons extra virgin olive oil 1/2 sweet onion, diced 2 garlic cloves, minced 1 (4 ounce) can diced green chiles, drained 2 1/2 cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2 cup low sodium chicken broth 14 - 15 ounces yellow corn tortilla chips 3 - 5 eggs salt and
pepper to taste garnishes: 1/2 cup queso fresco, crumbled 1 - 2 radishes, thinly
sliced 1/2 bunch cilantro leaves, roughly chopped
hot sauce
Slice the
peppers across the side to make big rings, removing the white flesh, seeds and stem, then place them directly on a
hot grill:
from
slicing fresh jalapenos to serving
hot and bubbling cheese stuffed
peppers takes 20 - 25 minutes max!
3/4 cup shredded leftover grilled or roasted chicken (about 1 1/2 thighs or 1 breast) 2
slices sharp cheddar cheese BBQ sauce (your favorite — recently we've been enjoying Grendeddy Dave's
Hot BBQ Sauce) Mayonnaise Salt and
pepper, to taste.
1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt &
pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb
hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red
pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish,
sliced (optional)
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going on the burgers so
slice in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon fresh ground black
pepper 1/2 teaspoon ground cumin 1/2 teaspoon
hot smoked paprika 1/2 cup plain breadcrumbs vegetable oil for grilling
3 kinnikinnick pizza crusts 1 red
pepper sliced thinly Leftover spaghetti sauce (link to spaghetti sauce recipe) Pizza sauce
Hot sauce Shredded mozza cheese
Once the oil is
hot (you can tell by adding one
slice of onion, if it sizzles the oil is
hot enough) add in all of the onions and red
pepper.
I made my own taco seasoning and added a spoonful of my
hot pepper relish, topped with shredded cheese, sour cream and a
slice of avacado!
Worcestershire sauce 1 garlic clove, minced 1 cup fresh blueberries 1/2 tsp onion powder 1/4 tsp ground mustard 1/4 tsp ground all spice 2 tsp
hot sauce salt to taste Toppings: 4 red bell
peppers smoky, crisp bacon 6 white tender hamburger buns 6 large thick
slices of brie cheese Preheat grill to 350 degrees and spray with nonstick.
Lean sirloin hamburger (1/3 -1 / 2 pkg) 2 shallots chopped
Sliced red and yellow
pepper Homemade barbeque sauce (recipe on future post) Buffalo wing
hot sauce Shredded mozzarella and sharp cheddar cheese
fresh pork, turkey, or chicken chorizo sausage, casings removed 8 eggs, whisked 8 green onions,
sliced 1/4 cup fresh cilantro, chopped + extra for garnish salt and freshly ground black
pepper 8 - 10 small corn or whole wheat four tortillas sharp Cheddar cheese, grated pico del gallo sour cream (optional)
hot sauce (optional)
Oh... and since I
sliced way too many potatoes, I fried the rest on them in some
hot vegetable oil, along with some banana
peppers and chopped onion.
1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell
pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot,
sliced 2 whole dried cayenne chiles (or other
hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.
On several of my trips across Russia on the Golden Eagle train, the dining car chefs cooked a special Ukrainian meal that began with an appetizer of salo, thin
slices of cured raw pork fat garnished with fresh, very
hot, red or green
peppers and accompanied by shots of fiery Pertsovka,
pepper - spiked vodka that tastes like high - octane serrano juice.
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in
hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white
pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots,
sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
cans of chunk light tuna in water 1/4 cup minced red
pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger
Hot Sauce Optional - 1 Tbsp diced onion Salt and
pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8
slices of cucumber 4
slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...
ingredients BUFFALO TURKEY PRETZEL BITES 2 tablespoons olive oil 1 medium yellow onion (peeled, finely diced) 1 carrot (peeled, finely diced) 1 rib celery (peeled, finely diced) 1/2 pound ground turkey (50 % white meat, 50 % dark meat) 1/3 cup
hot sauce 1 (9 - ounce) bag store - bought soft pretzel bites (thawed) 1 cup mozzarella (cut into 1 / 4 - inch cubes) 1/2 cup blue cheese (crumbled) 1/4 cup scallions (
sliced thinly on a bias) Kosher salt and freshly ground black
pepper (to taste)
ingredients SWEET AND SPICY SHRIMP LETTUCE WRAPS 1/3 cup orange marmalade 1 serrano (seeded, small dice) 1/3 cup
hot water 1 tablespoon olive oil 1 pound medium shrimp (peeled, deveined, tails removed) 1 cup basmati rice (uncooked) 1 tablespoon ginger (peeled, grated) 1 lime (zested) 1 head bibb lettuce (leaves separated) 1/2 bunch scallions (thinly
sliced, to garnish) Kosher salt and freshly ground
pepper (to taste)
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly
sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup
hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black
pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
1 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup of chili sauce 1/4 cup of rice wine vinegar Several dashes of your favorite
hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1 chili
pepper / jalapeno diced (seeded or not depending on your heat preference) 1 cup of uncooked rice — cooked according to package directions 1 cup of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and
sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish: red
pepper flakes (optional)
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly
sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon
hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili
peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots,
sliced
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really
hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion,
sliced 1 red bell
pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces
sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh
hot chile
pepper / dried Thai chiles /
hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red
pepper, preferably organic, seeded and thinly
sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and
peppers * 12 oz.
1 tbsp canola oil 12 oz button mushrooms,
sliced 4 oz fresh shiitake or oyster mushrooms,
sliced 4 oz cremini mushrooms,
sliced 1 medium yellow onion, diced 2 stalks celery, chopped 2 tbsp chopped shallots 6 cups
hot water (or chicken broth) 1/2 cup pearl barley 1/4 cup dry white wine 2 tsp Dijon mustard 2 tbsp dried parsley 1 tsp dried thyme 1/2 tsp salt 1/2 tsp ground white
pepper 1/3 lb green beans, trimmed and cut into 1 - inch pieces
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black
pepper For the sandwich: 4 tablespoons Frank's
Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey
slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle
slices, crispy bacon,
Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black
pepper.
Additional toppings: 1 cup
sliced sweet
peppers, 1/4 cup shredded fresh cilantro, optional: 1/3
hot pepper,
In each of two
hot, sterilized canning jars, place 1 lemon
slice, 1/2 teaspoon salt, 1 tablespoon sugar, 1 garlic clove, 1/2 teaspoon mustard seed, 1/8 teaspoon red
pepper flakes, 6 black peppercorns, and 1 whole clove.
Add the minced tomato, cucumber, celery, bell
pepper, jalapeno, tomato juice, chopped or
sliced shrimp and several dashes of
hot sauce — cover and chill for 1 - 2 hours.
Ingredients 20 Mahurangi Oysters freshly shucked 5
slices of organic rye bread Butter and a squeeze of lemon Freshly ground black
pepper Culley's Chipotle
Hot Sauce or Culley's Habanero
Hot Sauce.
After pork has simmered for 1 1/2 to 2 hours, remove red
hot chili
pepper, ginger
slices and shiitake mushrooms from pot.
1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red
pepper chopped 1 pablano
pepper chopped 1 large jalapeno
pepper chopped (membrane and seeds removed, more you keep the
hotter the spice) 1/2 red onion diced 2 green onions
sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and
pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red
pepper chopped 1 pablano
pepper chopped 1 large jalapeno
pepper chopped (membrane and seeds removed, more you keep the
hotter the spice) 1/2 red onion diced 2 green onions
sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and
pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
Pour the
hot soup into warmed bowls and garnish with dried mint, cumin seeds, red chilli
pepper slices and sour cream or yogurt.
My favorite stir fry is very thin
slices of beef or duck, red curry sauce, garlic, ginger, cabbage, snow peas, small
hot red
peppers, salt and
pepper with the veg cooked just enough to still have a nice crunch.
1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red
pepper chopped 1 pablano
pepper chopped 1 large jalapeno
pepper chopped (membrane and seeds removed, more you keep the
hotter the spice) 1/2 red onion diced 2 green onions
sliced (white and green parts) 1 cup cooked red quinoa Handful -LSB-...]