HABANERO PEPPER CREAM PASTA
This is a wonderfully spicy cream pasta with a hint of garlic and shallots. You also can add sauteed chicken or shrimp. Very easy and quick sauce to make if you are looking for a spicy entree.
Provided by Stefanie Magee Magnuson
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt butter with olive oil in a skillet over medium heat. Add shallots, garlic and habanero pepper, and cook until lightly browned. Pour cream into a saucepan, and bring to a simmer over medium heat. Stir in the ingredients from the skillet, along with the tomato. Mix in the flour and black pepper, and simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese, and remove from heat. Allow sauce to cool for a few minutes before serving over pasta.
Nutrition Facts : Calories 755.4 calories, Carbohydrate 53.6 g, Cholesterol 183.3 mg, Fat 52.9 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 31.9 g, Sodium 365.4 mg, Sugar 4.3 g
HABANERO, PEPPER CREAM SAUCE OVER POACHED HADDOCK
Steps:
- Put fish in pyrex dish with half bottle of white wine, butter, salt and pepper, and handfull of spinachover the fish. Cover with foil and bake at 325 for 20-25 minutes. With 15 minutes left, start the sauce. Saute the onion and peppers with the butter for 3-4 minutes. Add garlic, spinach, and lemon juice, and brown sugar; saute for 1 minute or until the spinach begins to lose its water, then add the wine and cook for 1 minor until 90% of wine evaporates. Add the habanero, stir and cook for 30sec-1minute. Add cream and salt and pepper and cook down till fish is ready, then pour over and serve.
HABANERO PEPPER SAUCE
I'm not kidding you when I say this is hot. However, it is definitely one of the most flavorful hot sauces I have had in a long time. In spite of the heat, you find yourself strangely addicted to it. Some call it "That Healing Habanero Sauce." Try it for yourself and see.
Provided by C in PA
Categories Sauces
Time 25m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan of boiling water, blanch the chilies for 1 minute. Drain and let cool. Discard stems.
- In a blender or food processor, pulse the chilies with garlic, scallions, carrots, water and broth until finely chopped.
- Add the vinegar, mustard, cilantro, thyme, and lime juice and pulse just until combined.
- Transfer to jar and refrigerate.
- Best after 24 hours.
- Can be made and refrigerated for 6 months.
Nutrition Facts : Calories 21.1, Fat 0.4, Sodium 95.8, Carbohydrate 3.6, Fiber 0.8, Sugar 1.4, Protein 1
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