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Hot Food Reviews , Spices and Spicy Cuisine

Seasoning Recipe

Rigatoni

Makes: 8 to 10 servings

PREP TIME: 15 minutes
COOK TIME: 60 minutes

8 ounces dry rigatoni pasta
1 pound Italian sausage
1 can (15 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1/3 cup dry red wine
2 packages (1.25 ounces each) Italian spaghetti sauce mix
1 cup half and half
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1 teaspoon garlic romano sprinkles

Cook and drain pasta according to package directions.

Brown and crumble sausage; drain fat.

Combine diced tomatoes, tomato sauce, wine and spaghetti seasoning mix in a large saucepan or Dutch oven. Gradually stir in half and half. Add sausage. Bring to a boil over medium high heat, stirring occasionally. Add ricotta cheese, reduce heat and simmer 5 minutes.

Place pasta in a greased 9x13-inch baking pan. Pour tomato mixture over pasta and top with mozzarella cheese and garlic romano sprinkles. Broil 8 inches from heat for 2 to 3 minutes or until cheese is melted.

Beef Chili

2 lb beef chuck or shin, in 1/2" cubes
8 T olive oil
5 T med-hot chili powder
1 lb Spanish chorizo sausage, sliced 1/4" thick
3 medium onions, chopped
8 garlic cloves
1 T oregano, preferably Mexican, crumbled
2 tsp cumin, ground
2 tsp salt
1 tsp Fresh ground pepper
4 lb canned Italian plum tomatoes, drained and chopped
24 oz beer, Dos Equis or other Mexican beer
6 oz tomato paste

Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum
bowl. Let stand in refrigerator overnight.

Heat 3 T. oil in large, heavy skillet over med-hi heat. Brown the
meat in batches (do not crowd) on all sides, about 5 minutes.
Transfer to a large pot, using slotted spoon. Add chorizo to skillet
and brown well. Transfer to pot using slotted spoon. Reduce heat to
med-lo. Add more oil to skillet, if necessary. Add onions and cook
until translucent, about 10 minutes. Add garlic, chili powder,
oregano, cumin, salt and pepper. Stir 3 minutes then transfer to
pot. Stir in tomatoes, beer and tomato paste. Bring to a boil then
reduce heat. Cover and simmer until meat is very tender, stirring
occasionally, about 3 hours. Uncover during last hour if necessary
to thicken liquid into sauce.
Serves 6 generously.

Hot Chili

1 package Wick Fowler's 2 Alarm Chili Mix

1 ½ pounds ground chuck or turkey or shredded roast beef or just leave out the meat if you aren't a ravenous carnivore

1 can butter beans cooked in bacon

1 can white northern beans

can of beer

1 can dark red kidney beans

can of tomatoes

1 onion chopped

1 tsp chopped garlic

1 Tbsp chopped green pepper

2 jalepeno slices

button mushrooms

Brown the meat and drain completely. Put into a big cooking pot with the tomatoes (cut up), the beans, the mushrooms, and a couple cans of water or chicken broth or beef broth. Saute the onions, garlic and green pepper and add to the pot.

Stir in all the packets from the 2 Alarm Chili mix except the salt and the mesa. Only add half the cayenne if you don't like hot stuff and delete the jalepeno too. If you like spicy chili add all.

Pour the beer in slowly and add just as much as you like chili thin or thick, or however much you sip out of the beer.

Cook the chili for an hour or so to blend flavors. Mix the water and mesa and add as directed by the packet instructions.

recipe for deliciously spicy eggs

For scrambled eggs try using:

1/4 teaspoon thyme and pepper

1/2 teaspoon salt and oregano

3 eggs

Mix the eggs, spices, and herbs together in a bowl

Heat a frying pan on medium heat until very hot, then add your oil (preferably olive oil or coconut oil) to the pan. Wait a few seconds until the oil starts to smoke, then pour the eggs from your bowl into the pan

Have a fork in your hand ready to scramble the eggs with, because they’ll start cooking instantly. Scramble the eggs for 30 seconds to a minute. Then use a spatula to scoop them out onto a plate

Bon apetitu !