Hot Food & Recipes

Servings: 4 servings
Category: Hot soups | Low fat | Vegetables
Ingredients

• 1 tb Canola Oil
• 2 md Onions; coarsely chopped
• 1 Clove garlic; minced
• -(optional)
• 3 lg Carrots; cut into 3-4 chunks
• 4 Stalks celery; cut into 3-4
• -chunks
• 1 1/2 Parsnips; cut into 3-4
• -chunks
• 2 Bay leaves
• 1/2 ts Dried thyme; or dried
• -oregano
• 6 Sprigs fresh parsley;
• -coriander, or basil
• 8 c Carrots; & veg, coarse
• -choppd
• 1/2 ts Salt; or to taste
• 8 c Cold water; approximately

Directions
1. Heat the oil in the cooker and saute the onions and garlic (if using) over medium heat, stirring frequently, until golden brown, about 5-6 minutes. For a richer stock of darker colour, saute the onions until dark brown, about 15 minutes. 2. Tossin the carrots and celery and saute an additional minute. 3. Add the parsnips, bay leaves, thyme or oregano, herbs, chopped vegetables, and salt, with just enough water to reach the maximum capacity advised by the manufacturer. Stir carefully to scrape up any browned bits of onion sticking to the bottom of the pot. 4. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 10 minutes. Let the pressure drop naturally, about 7-10 minutes, or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. 5. Allow the stock to cool slightly. Strain into a large storage container. Cover and refrigerate until needed. NOTES : Entered to MasterCook by Ellen Pickett 1997. Possible vegetables for coarse chopping and inclusion in the 8 cups: potato peelings broccoli stalks zucchini celery, parsnip, and carrot chunks, peelings, and trimmings wilted celery and carrots onions, peeled leek greens scallions parsley, dill, coriander, and basil sprigs, leaves, or stems wilted lettuce and watercress turnips, peeled bay leaf or a few pinches of dried herbs Recipe by: Lorna J. Sass, Cooking Under Pressure,p.40 Posted to EAT-LF Digest by “Ellen Pickett” on Jun 11, 1999, converted by MM_Buster v2.0l.

Servings: 1 servings
Category: Hot & spicy | Uncle steve | Hot sauce
Ingredients

• 3 c Peanut oil
• 1 c Sesame oil
• 5 Cloves garlic
• 2 tb Smoked-dried Habanero
• -powder; or 4 tbs. crushed
• -Chipolte
• 4 tb Rosemary leaves

Directions
Place oils in a small sauce pan over warm over low heat. Add remaining ingredients, simmer and stir for 15 minutes. Do not over heat oil! If finished product is very dark, you over heated the oil. Remove from heat and let cool. Filter oil through a milk or coffee filter into an old wine bottle. This takes a little time. We use a filter lined funnel and add more when funnel has emptied. If the process is taking what seams as forever, replace the filter with a new one. Try not to pour any sediment into the filter until the end. Let sediment sit in filter and drip out over night. For extra flavor and beauty add a clove or two of garlic (cut in half) and a large sprig of rosemary into the bottle. (This acts as a reminder to help identify what is in the bottle) Can be used immediately, but better after a few weeks. Refrigeration not required. Check out our web site for other HOT recipes: http://hotchiles.wildspices.com/ Notes: This oil is a little different than store bought hot oil. It has a lot of flavor! Store bought is used to add heat with out disturbing the flavor of the dish to much. Serving Ideas: Drizzle over any potato or rice dish to add flavor & heat. Recipe by: Steve Nearman Posted to CHILE-HEADS DIGEST by Steve on Mar 21, 1999, converted by MM_Buster v2.0l.