Best Hot Stuff Recipes

FRESH HORSERADISH HOT STUFF

Steps:

• Place 3 ice cubes in a food processor.
• Remove peel with a sharp knife or vegetable peeler.
• Cut into pieces the size of the ice cubes and rinse.
• Placing root in food processor with salt and pulse till fine.
• Add chilled water only if needed. I try not to because I don`t like it watered down.
• Let sit in processor for 3-4 minutes to produce heat. Then add vinegar and pulse to blend.
• If the heat is not desired go ahead and add the vinegar without waiting.
• Jar the ground horseradish keeping the fumes away from eyes and nose. It`s powerful! So do be careful.

TEXAS HOT STUFF

Steps:

• Mix together all ingredients well. Cover and chill until ready to serve with beans. Any leftover sauce may be kept in the refrigerator for up to one week.

IT'S HOT STUFF, HONEY!

Steps:

• Combine honey and pepper flakes in a heavy saucepan.
• Warm over low heat for 10 minutes.
• Cover and turn off heat.
• Let stand 1 or 2 hours.
• Strain through fine sieve, and pour into sterilized jars with tightly fitting lids.
• Store at room temperature.
• This recipe is easily doubled or tripled, or four-tupled or more-- just keep the ratio of 1 teaspoon pepper for each cup of honey.

HOT STUFF! CYPRIOT STUFFED AUBERGINES AND MINTY CUMIN YOGHURT

Steps:

• Pre-heat oven to 250C/495F/Gas 9.
• Grease a large oven to table dish - or a roasting dish with a little of the olive oil.
• Rinse the lentils under cold running water. Drain and place in a saucepan with the water and garlic. Cover and simmer for 30 minutes. The consistency should be thick because this will be stuffed in the aubergines.
• Cut the aubergines in half lengthways & bake them in the pre-heated oven for about 20 - 30 minutes. Leave them to cool and scoop out most of the flesh and keep it aside for stuffing, leaving an inch thick border to form a shell.
• Whilst the aubergines are cooking, heat the olive oil in a frying pan, add the onions, tomatoes and fry gently for 5 minutes. Chop the scooped aubergine flesh and add to the pan with spices. Cook gently for another 5 minutes. Now add the lentils, tomato puree,all the spices & salt and pepper to taste.
• Spoon the mixture into the shells. Bake for 15 to 20 minutes.
• Make the minted cumin yoghurt whilst the aubergines are baking; add the cumin and mint to the yoghurt & mix well. Put it into an attractive dish and garnish with a sprig of fresh mint.
• Serve the aubergines hot or cold, topped with the minted cumin yoghurt and an extra sprinkling of cayenne pepper if you need an extra "kick"!

HOT STUFF

Steps:

• In a 2 quart saucepan over medium heat, brown the ground beef with onion until beef is no longer pink; drain fat.
• Pour in tomato juice and hot pepper sauce. Bring to a boil and cook for 10 minutes.
• Place nacho-flavor tortilla chips in a bowl and cover with meat mixture. Top with cheese.

HOT-STUFF CHILI

Steps:

• Heat the oil in a large pot over low heat. Add the onion; cook 10 minutes. Crumble in the sausage; brown over medium-high heat about 10 minutes. Stir in remaining ingredients. Simmer, uncovered, for 45 minutes, stirring occasionally.