[CH] Hotter Than Hell recipe
Christopher E. Eaves (cea260@airmail.net)
Wed, 1 Apr 98 01:44:38 -0600 (CST)
* Exported from MasterCook *
Quesadillas
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Posted
Amount Measure Ingredient -- Preparation Method
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6 flour tortillas -- 9-10 inch
1 cup Monterey jack cheese -- shredded
1/4 cup jalapeno peppers, fresh or pickled -- thinly sliced
1 egg white -- slightly beaten
vegetable oil -- for deep-frying
6 small leaves red leaf lettuce
1 ripe red tomato -- diced
1 recipe Guacamole -- see recipe
Put 3 tortillas on a work surface near range. Distribute 1/3 cup cheese over each tortilla, leaving a 1 inch margin around edges. Sprinkle tortillas evenly with jalapenos. Top eachtortilla with another tortilla. Seal edges, using a fork to crimp about 1/2 an inch aroun entire perimeter. If tortillas are not fresh & moist, you may need to brush edges of tortillas with egg white to make them stick together. In a large heavy skillet, heat 1/2 inch of oil to 375F. Fry tortilla "sandwiches" , 1 at a time, until golden on both sides; use 2 spatulas for turning to avoid splattering oil. Drain well. Cut each "sandwich" into sixths & serve immediately on warm plates; garnish each plate with a lettuce leaf & guacamole sprinkled with diced tomatoes.
Makes 6 servings or 1 1/2 dozen appetizers.
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NOTES : Authors notes:
Simple to prepare, quesadillas are traditionally made from flour tortillas filled with Monterey jack cheese spiked with jalapenos. But other fillings are equally good-- Try any taco filling or any mixture of meats, chiles, sour cream and/or cheeses .
* Exported from MasterCook *
Red Pepper Baskets W/ Crudites & Rosy Creamy Salsa
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Posted
Amount Measure Ingredient -- Preparation Method
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4 red bell peppers
1 bunch fresh broccoli
1/3 pound fresh green beans
12 small fresh asparagus spears
1/4 pound fresh snow peas
1/2 cup sour cream
1/2 cup mayonnaise
1/3 cup Margarita Jalapeno Salsa -- see recipe
Slice stem ends from bell peppers; pull out seeds & ribs. Divide broccoli into florets with stems about 4 inches long. Cut tips from green beans. Trim asparagus spears to 6 inches long; pare skin from stalks. Pull strings from snow peas. Parboil each vegetable (except bell peppers) separately in boiling salted water just until crisp tender. Broccoli, green beans & asparagus each take about 3 minutes; snow peas take about 30 seconds. When each vegetable is done, transfer to an ice filled dish to cool. While vegetables are cooling, combine sour cream, mayonnaise & salsa; spoon 1/4 of mixture into each pepper cup. Stand broccoli, green beans, asparagus & snow peas in pepper cups.
Makes 4 servings.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
Grand enough to kick off a multicourse meal, this pretty appetizer is a lovely choice for any outdoor party. If you wish, group the pepper cups together on a lettuce leaf lined platter for a buffet table.
* Exported from MasterCook *
Sassy Stroganoff
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 4 Preparation Time :0:00
Categories : Meats Posted
Amount Measure Ingredient -- Preparation Method
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2 tablespoons freshly ground black pepper
1 1/4 pounds beef sirloin steak -- cut in strips
1/2 cup unsalted butter
1 large onion -- thinly sliced
--separated into rings
2 large garlic cloves -- minced
8 ounces dried egg noodles
1 cup double strength beef broth
2 tablespoons tomato paste
1 tablespoon New Mexico hot red chiles -- ground
2 tablespoons horseradish -- freshly ground
2 teaspoons dry mustard
1 1/2 cups sour cream
2 fresh jalapeno chile peppers -- minced
2 tablespoons New Mexico mild red chiles -- crushed
Pound pepper into steak strips; set aside. Melt butter in a large, heavy skillet. Add onion & garlic & cook until onion is lightly browned; remove from skillet & place in a bowl. Increase heat to high. When skillet is very hot, add steak strips; cook quickly until browned on outside but still rare on inside. Place on top of onion in bowl; keep warm. Following package directions, cook noodles. While noodles are cooking, prepare sauce: add broth, tomato paste,ground chile, horseradish & mustard to meat drippings in skillet. Cook over medium low heat, stirring until well blended. Reduce heat, taste & adjust seasonings. Drain noodles & divide among 4 to 6 warmed plates. Then immediately stir sour cream & meat - onion mixture into sauce; heat through & spoon over noodles. Garnish with jalapenos & crushed chiles, if desired.
Makes 4 to 6 servings.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
A tried & true favorite, spiced up to make a very new & different dish. The beef gets a generous coating of freshly ground pepper; fresh horseradish, dry mustard & the subtle heat of ground pure chile spruce up the sauce. Serve with an optional garnish of minced jalapeno & crushed chiles, great for a family or party entree.
* Exported from MasterCook *
Soothing Leek Soup
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Salads Posted
Amount Measure Ingredient -- Preparation Method
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2 tablespoons unsalted butter
2 tablespoons onion -- finely chopped
1 cup leeks -- rinsed and sliced
2 cups double strength chicken broth -- * see note
1 cup potatoes -- peeled and diced
1 1/2 cups whipping cream
3/4 teaspoon salt -- or to taste
freshly ground black pepper -- to taste
freshly ground nutmeg -- to taste
1/4 cup blue cheese -- crumbled
--OR
1/4 cup parmesan cheese -- freshly grated
4 shots dry white wine
Melt butter in a heavy saucepan. Add onion & leeks & cook slowly, stirring often, until soft. Stir in broth, then add potatoes & cook until potatoes are tender. Cool, then process in a food processor or blender until pureed. In another saucepan, bring cream to a slow gentle simmer; cook until slightly reduced, then stir in leek mixture & heat until very hot (do not boil!). Season with salt, pepper & nutmeg. Serve hot; sprinkle tablespoon cheese over each serving & offer a shot of wine on the side (for those who like alcohol in their food).
Makes 4 servings.
*Double strength broth:
For the best, most special flavor in this & other soups, use homemade broth. You'll get the richest taste if you "recycle" your broth: after stewing a chicken, store the broth in the freezer until you're ready to cook another bird. Then use it again, adding extra flavor with vegetables & herbs... & again, freeze until the next use.
Chris' note:
To make double strength broth from canned broth start with twice the amount of broth called for in a saucepan, bring to a simmer & let simmer uncovered until reduced to 1/2 of original volume.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
Because this smooth soup is not hot, it's a comforting starter to serve before very hot entrees. When you want a change from spicy fare, perhaps you'll enjoy this as much as I do.
* Exported from MasterCook *
Szechwan Hot & Sour Soup
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 6 Preparation Time :0:00
Categories : Posted Soups & Salads
Amount Measure Ingredient -- Preparation Method
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6 cloud ear mushrooms -- dried
6 chinese blackushrooms -- dried
6 tigerlily buds -- dried
4 1/2 cups double-strength chicken broth
1 tablespoon peanut oil
1 tablespoon sesame oil
1 tablespoon light soy sauce
1/3 pound lean boneless pork -- OR
1/3 pound boned and skinned chicken breasts -- cut in thin strips
4 ounces fresh bean curd -- cut in thin strips
1/4 cup bamboo shoots -- cut in thin strips
2 eggs -- slightly beaten
2 tablespoons Chinese red rice vinegar
2 teaspoons green onions -- thinly sliced
2 teaspoons sesame oil
1 teaspoon freshly ground white pepper
HOT HOT OIL, see recipe -- OR
chile oil -- commercial
sugar to taste -- if desired
Pour boiling water over cloud ears, black mushrooms & tigerlily buds. Let soak 15 minutes. Drain; cut off woody parts of mushrooms & hard tips of buds, then slice mushrooms & buds very thin. Set aside. Heat broth in a large saucepan. Meanwhile, heat peanut oil & 1 tablespoon of sesame oil in a wok or large skillet; when oil is hot sprinkle on 1 tablespoon soy sauce. Add pork or chicken & stir fry just a few minutes or until crisp on edges. Add sliced mushrooms & tigerlily buds & stir fry til edges brown lightly. Add meat - mushroom mixture to broth & stir well; stir in bean curd & bamboo shoots. When soup comes to a gentle simmer, pour in beaten eggs, stirring soup in a swirling motion. As soon as eggs start to cook, remove soup from heat. Rinse 4 to 6 individual soup bowls or 1 large serving bowl in hot water to warm bowls. Mix vinegar, green onion, 2 teaspoons seasame oil, HOT HOT OIL & white pepper in a small bowl. Divide mixture evenly among individual bowls or place all of it in large bowl. Taste soup & adjust seasonings, adding more soy sauce or perhaps a pinch of sugar if a less sour flavor is desired. Stir to mix the cloudlike shreds of egg evenly, then ladle into individual bowls or serving bowl. To eat, bring soup spoon up from the bottom of the bowl to mix hot & sour flavors into each spoonful.
Makes 4 - 6 servings.
Double strength broth:
For the best, most special flavor in this & other soups, use homemade broth. You'll get the richest taste if you "recycle" your broth: after stewing a chicken, store the broth in the freezer until you're ready to cook another bird. Then use it again, adding extra flavor with vegetables & herbs... & again, freeze until the next use.
Chris' note:
To make double strength broth from canned broth start with twice the amount of broth called for in a saucepan, bring to a simmer & let simmer uncovered until reduced to 1/2 of original volume.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
This very popular spicy yet sour soup is a wonderful warm up on cold days, especially after an afternoon of skiing or skating. As a first course, it's a terrific starter for any Oriental menu. Look for the tigerlily buds & dried mushrooms in Asian markets & well stocked supermarkets.
* Exported from MasterCook *
Wicked Watercress & Potato Soup
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 4 Preparation Time :0:00
Categories : Posted Soups & Salads
Amount Measure Ingredient -- Preparation Method
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4 cups chicken broth
2 medium potatoes -- peeled and diced
1 tablespoon instant minced onions
1 cup watercress * -- coarsely chopped
1/2 teaspoon salt -- or to taste
1 teaspoon white pepper -- freshly ground
1 cup skim milk
freshly ground black pepper -- to taste
* Or you can use leaf lettuce or fresh spinach.
Place broth in a medium saucepan. Add potatoes, onions & watercress. Bring to a boil over high heat. Reduce heat to low, cover & simmer about 20 minutes or until potatoes are tender. Pour potatoes & some broth into a blender or food processor, process until smoothly pureed, return to pan. Add salt, white pepper & milk; heat until steaming. Ladle into soup bowls; sprinkle generously with black pepper.
Makes 4 servings.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
Simple to make, yet elegantly flavored! Though spiced, this soup is kind to the stomach. It's a great first course or light luncheon entree.
* Exported from MasterCook *
Zappo Avacado Appetizers
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Posted
Amount Measure Ingredient -- Preparation Method
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2 ripe avocados
1 large fresh jalapeno -- cut in thin strips
1/4 cup Monterey jack cheese -- shredded
1/4 cup sharp cheddar cheese -- shredded
vegetable oil -- for deep-frying
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cornmeal
1 cup milk
2 eggs -- slightly beaten
Margarita Jalapeno Salsa -- see recipe
Mix the 2 cheeses. Halve, pit & carefully peel avacados. Place strips of jalapeno in each pit cavity, then pack cavaties with cheese mixture. In a deep, heavy saucepan, heat 2 to 3 inchesof oil to 375F. In a bowl, stir together flour, baking powder, salt & cornmeal. Beat in milk & eggs until well blended. Dip each filled avacado half into batter to coat completely; fry in hot oil until golden brown. Serve hot, with a side dish of salsa.
Makes 4 servings.
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
So delightfully flavorful! The creamines of the avacado contrasts with the crunchy corn batter & smooth chile cheese filling, making a very special & unusual appetizer.