World's Hottest Free Recipes
Fiery Food Fried Eggplant
Slice the eggplant lengthwise into pieces about 1/2 inch thick and
cut each slice into strips about 1 inch wide and 2-3 inches long. Dip
the strips in the egg wash and drain off he excess liquid. Dredge the
slices in the coating, and then fry until the sesame seeds are golden
brown, about 1 1/2-2 minutes per side. Drain on paper towels and sprinkle
with powdered sugar.
Chiles Jalapenos En Escabeche
1-Pound Jalapeno Peppers
Wash chiles and cut stems so they are no longer than 1/4 inch. Cut a slit in each chile and place in bring made by dissolving 2 Tbs salt in 3 cups water. Let chiles stand in brine for 4 or 5 days and change brine two or three times a day. On final day, drain chiles and rinse. Combine vinegar, cloves, oregano, thyme, cinnamon stick and vinegar and boil until even in color, about 10 minutes. Heat oil; add onions, carrots, garlic cloves and bay leaves and cook until onion and carrots are tender. In a hot, sterilized 1-quart jar, make layers of onion mixture and chiles until jar is filled, starting and ending with onion mixture. Add boiling vinegar to cover and seal. Let stand in a cool place at least 2 weeks before using to let flavors blend.
Chili-Cheese Corn Squares
3 ears fresh sweet corn (to make 1-1/2 c. kernels)
Preheat oven to 350 degrees. Cut the kernels from the ears into a large bowl. Add the chopped peppers, grated cheese, eggs and seasoning. Butter heavily a 9x9" baking pan. Pour the mixture into the pan and bake for 30 min. until the top is nicely browned. Let the mixture cool until it hardens enough to cut into 1" squares. Makes 6-7 dozen squares
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