Hot Stuff Recipes

STUFFED HOT PEPPERS

Stuffed Hot Peppers image

Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage.

Provided by Russ

Categories Appetizers and Snacks Spicy

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

⅓ cup ground Italian sausage
1 (8 ounce) package cream cheese, softened
¾ tablespoon garlic salt
3 tablespoons grated Romano cheese
1 teaspoon dried oregano
1 teaspoon dried basil
⅓ cup Italian-style dry bread crumbs
1 tablespoon olive oil
6 Hungarian hot peppers, cored and seeded

Steps:

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.
Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 8.1 g, Cholesterol 54.4 mg, Fat 20.6 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 10.6 g, Sodium 1041.3 mg, Sugar 0.5 g

HOT-STUFF CHILI

Hot-Stuff Chili image

Eat this hearty chili as is or over rice.

Provided by Sheila Lukins

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 large onion, cut into 1/2-inch dice
1 pound sweet Italian sausage, removed from casing
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon crushed red-pepper flakes
2 pounds leftover roast beef , cut into 1 1/2-inch cubes
2 cups drained canned Italian plum tomatoes, crushed
2 cups beef broth
6 tablespoons tomato paste
1 tablespoon chopped chipotle peppers in adobo sauce
1 tablespoon brown sugar
1 red bell pepper, diced (1/2 inch)
Salt and pepper, to taste

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.

STUFFED HOT PEPPERS

Stuffed Hot Peppers image

I use Anaheim Chillis or Hot Banana Peppers for this recipe, but you can use any pepper of your choice. Be very careful when seeding the peppers. It is important to wear gloves and not touch your face. If you do get pepper burn on your skin, rub olive oil on the affected area. I make these to freeze.

Provided by Keeferop

Categories Cheese

Time 1h45m

Yield 24 stufffed peppers, 24 serving(s)

Number Of Ingredients 11

Ingredients

24 hot peppers
1 1/4 cups Italian breadcrumbs
1 1/4 cups grated fontenella cheese
1 small onion, grated
1 small zucchini, grated
1 egg
garlic powder
parsley
basil
salt
pepper

Steps:

Core hot peppers. Take out as many seeds as possible. Be very careful!
Mix the rest of the ingredients and stuff peppers.
Place on a baking sheet and a few tablespoons of olive oil over the peppers.
Bake at 250 F for 45 minutes. Ready to eat or freeze.

FRESH HORSERADISH HOT STUFF

Fresh Horseradish Hot Stuff image

The root contains highly volatile oils which are released by enzyme activity when the root cells are crushed. The whiter the root, the fresher it is. Keep the root chilled to preserve the heat. Vinegar stops the enzymatic action of the processed root and stabilizes the degree of hotness. Keep the horseradish chilled after making and seal as soon as using. Add at the end of cooking to keep as much heat for the dish.

Provided by Rita1652

Categories Sauces

Time 15m

Yield 1-2 cups, 20 serving(s)

Number Of Ingredients 4

Ingredients

1 -2 lb fresh horseradish root (root about 12 inches, good quality root white, clean, firm, and free from cuts and blemishes)
3 ice cubes
1 teaspoon salt
1/4 cup white vinegar

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.

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