What is the hottest pepper recipe that you could share?

Question

And possibly could your share what you would serve it with? I know I'm pushing my luck here but I'm so tired of boxed macaroni and pizza!

Answer 1

Sirniki (Russian Cheese Pancakes)
These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!
1 lb farmer cheese
2 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 cup flour, plus
extra flour, for dipping
2 tablespoons butter, approx
sour cream or jam, for serving
3-4 servings

1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.
3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
5. NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.
6. About the Times, Prep time is mostly frying time, and Passive time is the chilling time.



Russian Potato and Mushroom Croquettes recipe -
Cuisine: Russian
• Ingredients
7 potatoes, peeled
5 c water
1 onion, peeled and chopped
400 g mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 c flour
1 tbsp oil


• Method
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
Serve with sour cream and chopped greens.



Pskovsky Hot Vinegret recipe -
• Ingredients
3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
Sauce:
5 tb vegetable broth
oil
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
Sauce:
Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.


CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -
Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian
• Ingredients
What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.



Meat and Cabbage Pie recipe -
Cuisine: Russian
• Ingredients
Filling:
1 head of cabbage (small to medium)
1 onion (medium)
4 large eggs (hard boiled)
1 lb (or 500g) ground beef
Salt
Other spices

Crust:
-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);
-If you have to make the crust yourself, here are the ingredients for the dough:
2 1/2 cups of flour
1 teaspoon of sugar (regular or powedered)
1 teaspoon of salt
1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter
1/2 cup of ice cold water
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Filling:
Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!

Crust:
If you are making your own dough:
In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).

When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!


Chrov plav (rice pilaf with dried fruit and nuts) recipe -
Cuisine: Caucasian
• Ingredients
1 cup of long-grain unconverted white rice
2 tablespoons of currants
4 medium prunes, pitted and cut lengthwise into narrow strips
4 tablespoons of butter
1/2 cup of dried apricots, cut into narrow strips
1/4 cup of finely chopped blanched almonds
1 tablespoon of honey

*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.

Answer 2

2 packs dried red kidney beans
4 - 6 chilli peppers (ya want hot? Throw in more peppers, I dare ya!)
1 large onion
2-6 garlic cloves (depending on yer garlic tastes)
2 tablespoons salt
1 tablespoon pepper
Other options include adding bell peppers, mushrooms, tomatoes . . .use YOUR imagination
Soak overnite in water, bring to boil, turn down heat to simmer 2 hours or as long as it takes to be sure beans are tender.
You've just made 'vegitarian chilli' You could throw in as much beef as you want for the meat eatter version! I use chunks of roasted veal, ground beef or even boullion cubes sometimes.
Serve with garlic bread, fresh chopped onion, cheese(?), & beer!

Answer 3

SPICY HOT PEPPER STEAK

1/2 c. Picante sauce
1/3 c. water
2 tbsp. soy sauce
1 tbsp. cornstarch
1/2 tsp. ground ginger
3 tbsp. vegetable oil, divided use
1 lg. round steak, cut in thin strips
1 garlic clove, minced
1 med. red or green pepper, into short thin strips
1 c. sliced fresh mushrooms
6 green onions, cut into 3/4 inch pieces
Hot cooked rice

Combine Picante sauce, water, soy sauce, cornstarch, and ginger in small bowl; set aside.
In large skillet over high heat, heat 2 tablespoons of the oil until hot but not smoking. Add meat and stir fry 1-2 minutes; remove with slotted spoon and set aside. Drain skillet, if necessary.

Heat remaining oil in skillet. Add garlic, pepper, mushrooms, and onions to skillet; stir fry 3 minutes. Return meat to skillet. Stir Picante sauce mixture to blend ingredients; pour into skillet. Cook and stir about 1 minute or until sauce thickens. Serve over rice with additional Picante sauce. Makes 4 servings.

Answer 4

Habanero jelly

24 fresh habanero peppers
1/2 cup rice vinegar
1 cup sugar
6 jars, 18 ounces each, apple jelly
1 pouch of liquid pectin

Ingredients

1 large mango, peeled, pitted and cut into 1/8-inch dice
1/3 cup finely diced red onion
1 teaspoon kosher salt
2 teaspoons sugar
1 teaspoon white vinegar
1 tablespoon fresh lime juice
1/2 teaspoon minced habanero chile or 2 tablespoons minced serrano chile
1 1/2 tablespoons finely chopped cilantro
1 teaspoon finely chopped mint
2 tablespoons finely diced red bell pepper, optional

Instructions

Combine ingredients in order given. Let stand at room temperature for at least 30 minutes before serving. It is best served the same day it is made.


Instructions

Wearing gloves, slice peppers in half, remove stems and seeds, and then slice them into thin slivers. Place peppers in a large pan with vinegar and sugar. Over medium-high heat, simmer 10 to 15 minutes. Turn on stove fan. Place jelly in a large pan and melt it over low heat, stirring until all lumps are gone.

Add pectin to apple jelly and boil hard for 1 minute. Stir in vinegar and habanero mix. Quickly pour hot jelly into hot jars, leaving 1/4-inch head space. Wipe rims clean. Place hot lids on jars and screw bands until tight.

Note: Bell does not use the water-bath process for his jelly; however, that step is recommended by Ball canning jars.

For the water-bath process, place filled jars in a canner filled with boiling water. Make sure jars are completely covered with water. Boil for 10 minutes. Remove jars from the boiling water and allow them to cool on a rack. As the jelly cools, shake and turn the jars upside down so that the pepper bits distribute throughout the jelly.

Mango salsa

Ingredients

1 large mango, peeled, pitted and cut into 1/8-inch dice
1/3 cup finely diced red onion
1 teaspoon kosher salt
2 teaspoons sugar
1 teaspoon white vinegar
1 tablespoon fresh lime juice
1/2 teaspoon minced habanero chile or 2 tablespoons minced serrano chile
1 1/2 tablespoons finely chopped cilantro
1 teaspoon finely chopped mint
2 tablespoons finely diced red bell pepper, optional

Instructions

Combine ingredients in order given. Let stand at room temperature for at least 30 minutes before serving. It is best served the same day it is made.

Of course you can make any recipe hotter by using Thai and habanero peppers