Hot Food & Recipes

Servings: 1 Servings
Category: Hot and spi | Jams and je
Ingredients

• 1/2 lb Habenero peppers
• 1/2 md Red onion; chopped
• 1 c Cider vinegar
• 1 cn Apricots (reserve juice);
• -(15 ounce) chopped
• 1/8 c Apricot juice
• 4 dr Red food coloring
• 6 dr Yellow food coloring
• 6 c Sugar
• 1 pk Fruit pectin

Directions
Cut off stem ends of peppers and blend together with chopped onions, vinegar, apricots, apricot juice, and food coloring. Pour the pepper mixture into a large non-aluminum pan and bring to a simmer. Stir in sugar gradually, bringing mixture to a boil. Boil for five minutes. Stir frequently through these processes. Remove from heat and let stand for five minutes; stir in fruit pectin and let cool slightly. Skim with slotted spoon if necessary. Pour into plastic containers, seal and let stand at room temperature for at least 24 hours. You may want to shake containers occassionally to keep bits of peppers from settling to the bottom. Freeze and enjoy all winter long. Makes about 48 oz of jelly. Recipe by: Art Guyer Posted to TNT – Prodigy’s Recipe Exchange Newsletter by Art Guyer on Nov 24, 1997

Servings: 1 Servings
Category: Hot and spi | Sauces and
Ingredients

• 1/4 lb Thai Red or Red Serrano
• -Peppers, stems removed
• 11 oz Prepared garlic
• 1 md Red onion
• 1 ts Salt
• 1/8 c Sugar
• 1/4 c White vinegar

Directions
Place all ingredients into a blender. Puree until a smooth consistency is reached. Ingredient amounts can vary according to taste. Removing the seeds from the peppers will reduce the sauce “heat.” Store in a glass jar in the refrigerator. Makes about a pint. Serving Ideas : Great drizzled on pizza, eggs, or in chili to add some NOTES : Formatted for MasterCook by the Beach_Bum@usa.net. Recipe by: Art Guyer Posted to TNT – Prodigy’s Recipe Exchange Newsletter by Art Guyer on Nov 20, 1997

Servings: 24 Servings
Category: Hot | Finger | Food
Ingredients

• 1 c Cheddar cheese; grated
• 2 tb Butter; softened
• 1/2 c Flour
• 1/8 ts Cayenne pepper
• 24 Pimiento-stuffed olives

Directions
1. Drain olives and pat dry with towels. Combine cheese and butter in a bowl. 2. Add flour and cayenne and blend until well mixed. 3. Drop the dough by tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely. 4. Bake the wrapped olives on a baking sheet in the middle of a preheated 400f oven for 15 minutes or until golden. Posted to recipelu-digest Volume 01 Number 402 by RecipeLu on Dec 26, 1997

Servings: 1 Servings
Category: Household
Ingredients

• 14 oz Sweetened Condensed milk
• VARIATIONS AFTER
• -CARAMELIZING:

Directions
—————————SPICY CARAMEL TOPPING————————— 1/2 ts Ground cinnamon 1/4 ts Vanilla or almond extract Water—————————NUTTY CARAMEL TOPPING————————— 1 ts Vanilla 1/3 c Nuts; chop/toast 2 tb Flaked coconut————————-CHOCOLATE CARAMEL TOPPING————————- 1 ts Vanilla 1 oz Unsweetened chocolate; -Melted 1/3 c Nuts; chopped Note – “milk” refers to one 14 oz. can of Sweetened Condensed Milk. Oven Method: Pour milk into a 9″ pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water to just below pie plate rim. Bake at 425~ for 1 1/2 hours or until thick and caramel colored. Beat until smooth. Stove Top Method: Pour milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth. Microwave Method: Pour milk into 2 qt. glass measure. Cook on med. (50% power) 4 mins., stirring briskly every 2 mins until smooth. Cook on med-low(30% power) 12 to 18 mins. or until very thick and caramel colored, stiring briskly every two mins. until smooth. To Reheat in Microwave: Place desired amount of caramel in a 1 or 2 cup glass measure. Heat on high (100% power) 40 to 50 secs. or until warm, stirring after 20 secs. Variations after caramelizing Sweetened Condensed Milk: Spicy Caramel Topping: Stir in cinnamon,vanilla/almond extract; add water to desired consistency; mix well. Nutty Caramel Topping: Stir in vanilla, nuts, and coconut. Chocolate Caramel Topping: Stir in vanilla, chocolate, and nuts (if desired). Mix well. USES: As a pudding w/whipped cream and shaved chocolate. As a topping for ice cream, pound cake, or angel food cake. Combined with whipped cream to fill cream puffs or layer in parfaits. As a frosting or filling for cookies, cakes, and tortes. Spooned over baked apples, poached pears, rice pudding, or bread pudding. Source: Borden, Inc. Posted to MM-Recipes Digest V4 #216 by dee@ncsi.net (Dianne Weinsaft) on Aug 16, 1997

Servings: 1 Servings
Category: Hot | Beverages
Ingredients

• 1 Whole frozen lemonade; (6
• -oz.)
• 4 qt Apple cider
• 1/3 c Sugar
• 1 ts Whole cloves
• 4 Whole sticks cinnamon
• 1/2 ts Allspice

Directions
Combine and bring to boil, do not boil! Simmer for 5 to 8 minutes depending on how spicy, remove spices and serve hot. Good for all time warmer up for 30 people. Posted to recipelu-digest Volume 01 Number 353 by Laurie Campbell on Dec 9, 1997

Servings: 1 Servings
Category: Household
Ingredients

• 1 cn Sweetened condensed milk
• - (not evaporated)

Directions
Remove label from can. Place UNOPENED can in the bottom of a VERY DEEP pot, such as a deep dutch oven. Cover with water so that the water is 3 to 4-inches above the can. Bring the water to a boil and boil steadily for four (4) hours. YOU MUST MAKE SURE THAT THE CAN IS ALWAYS TOTALLY COVERED WITH WATER. NEVER LET THE WATER LEVEL GET DOWN TO THE TOP OF THE CAN, BECAUSE THIS COULD CAUSE THE CAN TO EXPLODE. Don’t worry, I’ve been doing this for years and years. At Easter time I boil 2 to 3 cans at once. After the four (4) hours is up, remove the can with tongs and place on a wire rack to cool. Be assured, the can will not explode. Refrigerate. When can is cold, open and you will have soft caramel; even the color is caramel. The only bad thing about boiling this one can is that you will be sorry you didn’t boil two or three. Per serving: 982 Calories; 27g Fat (24% calories from fat); 24g Protein; 166g Carbohydrate; 104mg Cholesterol; 389mg Sodium Posted to MM-Recipes Digest V4 #216 by dee@ncsi.net (Dianne Weinsaft) on Aug 16, 1997

Servings: 1 Servings
Category: Hot and spi | Mexican | Sauces
Ingredients

• 4 oz Chilpotle mora chiles;
• -(about 60)
• 3 Ancho chiles; seeds and
• -veins removed
• 4 Garlic cloves; coarsely
• -chopped
• Leaves of 2 fresh marjoram
• -sprigs or 1/8 teaspoon
• -dried marjoram
• Leaves of 2 fresh thyme
• -sprigs or 1/8 teaspoon
• -dried thyme
• 1 pn Cumin seeds; crushed
• 1 Bay leaf; torn into small
• -pieces
• 2 tb Olive oil
• 3/4 c Mild vinegar
• 3/4 c Strong vinegar
• 1/4 c Tightly packed dark brown
• -sugar
• 1 tb Sea salt

Directions
1.Rinse the chilpotles and drain. Pierce each one all the way through with a sharp fork or skewer. Place in a pressure cooker with water to cover and cook at low pressure for about 15 minutes; they should be soft but not mushy. (Alternatively, cook the chiles with water to cover in a tightly covered nonreactive medium saucepan over low heat for 30 to 40 minutes.) 2.Drain the chilpotles, remove the stems and wipe off any stray seeds clinging to the outside. Set aside. 3.Meanwhile, in a medium nonreactive saucepan, cover the anchos with hot water and simmer for 5 minutes. Drain and transfer to a blender. Add 1 cup of water plus the garlic, marjoram, thyme, cumin seeds, bay leaf and 4 of the cooked chilpotles and blend until almost smooth. 4.Heat the oil in a shallow nonreactive skillet. Add the blended ingredients and fry over moderately high heat for about 3 minutes, scraping the bottom of the pan to prevent sticking. Add the vinegars, brown sugar, salt and 1/2 cup of water and cook for 5 minutes longer. Then add the remaining chilpotles and cook over moderate heat, scraping the bottom of the pan from time to time to prevent sticking, until the sauce has reduced and thickened, about 15 minutes. (MAKE AHEAD: The Chilpotles en Adobo can be refrigerated in an airtight container for up to 1 month. Before using, place in a medium saucepan, moisten with a little vinegar and bring to a boil. Let boil for a few minutes.) Makes about 6 cups Posted to CHILE-HEADS DIGEST V4 #237 by Judy Howle on Dec 16, 1997

Servings: 2 Pintsngs
Category: Hot | Fruits | Vegetables
Ingredients

• 2 c Fresh or frozen cranberries
• 1 Larbe onion, chopped
• 4 Cloves garlic, minced
• 1/4 c Cider vinegar
• 3 tb Sugar
• 1 c Cranberry juice
• 1 tb McfIlhenny Tabasco Pepper
• Sauce
• 1 tb Lee Kum Kee Chili paste
• 1/4 c Chopped red bell pepper,
• Stem and seeds removed
• 1 Red jalopeno chile, stem and
• Seeds removed, chopped
• 1 c Dried cranberries

Directions
: Place all the ingredients in a saucepan. Bring to a boil, reduce the heat, and simmer for 45 minutes, or until the sauce is thick. Cool and refrigerate. : Serve as a condimentwith meat dishes use as a sandwhich spread. Heat Scale: Medium From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Batch
Category: Household
Ingredients

• 2 ts Guar Gum
• 1 tb Borax
• Water
• Mixing bowl
• Food coloring
• 2 Empty plastic soda bottles
• -to store the liquids
• Zipper lock bag

Directions
Making The Borax Water: Borax is a type of powder soap that is available in most grocery stores. Add 1 tablespoon Borax powder to 1 cup of water. Stir until most of the powder dissolves. Store the Borax Water in a jar or bottle, and label the container “BORAX & WATER MIXTURE”. Remember that one cup of Borax Water will make many batches of “SLIME”. Preparing The Guar Gum (available at health food stores): Measure 4 cups (approximately 1 liter) of warm water into a large mixing bowl. Add 10 drops of food coloring – possibly green! SLOWLY (very slowly) stir in 2 teaspoons of guar gum. This fine powder has a tendency to clump up if it is not stirred into the water slowly. After thoroughly mixing, pour the guar gum mixture into a soda bottle and label it appropriately. Making Slime: Pour 1/2 cup of the guar gum mixture into a clean zipper-lock bag. Add 1 teaspoon of the Borax Water mixture that you made previously. Seal the bag and shake. Within seconds you’ll have prepared your very own batch of SLIME! This gooey mixture will retain its slimy properties for 1-2 days before finally turning into a watery mess. When the SLIME is no longer good, seal it in the zipper-lock bag and throw it away. Do not pour it down the drain. How Does It Work: It’s gooey, slippery, sticky, really slimy and kids love it! Make up a batch of SLIME and you’ll be the hit of any party. The mixture of guar gum with Borax and water produces a slime-like material called a polymer. In simplest terms, a polymer is a long chain of molecules. As a model for these chains of molecules, picture in your mind strands of cooked spaghetti. If the polymer chains slide past each other easily, then the substance acts like a liquid because the molecules flow. If the molecules hook together at a few places along the strand, then the substance behaves like a rubbery solid called an elastomer. Borax is the chemical that is responsible for hooking the guar gum molecules together to form the SLIME. Guar gum is actually a vegetable gum commonly used as a thickening agent in various food products and cosmetics. Additional guar gum may be purchased at a health food store. The guar gum and water mixture may only last a few days. You can prolong the shelf life of the mixture by keeping it in the refrigerator. SAFETY PRECAUTIONS WITH CHEMICALS: Although these substances are not considered hazardous, you should treat all chemicals with care and wash your hands after handling. Do not taste or eat any of the materials described in these activities. Do not pour any of these experiments down the sink. Clean up any spill immediately. Source: Mad Scientist 1995 Girl Scout Day Camp Posted to MM-Recipes Digest V4 #098 by BobbieB1@aol.com on Apr 8, 1997

Servings: 1 Servings
Category: Household
Ingredients

• 1/2 c Vinegar
• 1/2 c Water

Directions
Mix vinegar and water. Rub with a soft cloth that has been moistened with the mixture, wring out first. Wipe immediately with another cloth to dry Posted to TNT – Prodigy’s Recipe Exchange Newsletter by “Francis X. Castellano” on Mar 6, 1997.