Make your favorite recipe for hamburger patties; make eight
br>Heat some Extra Virgin Olive Oil in a nonstick pan
Pull mixture up and over burger with.
fingers. Pick up
Mix all ingredients.
To serve, spread on bottoms of hamburger buns, top with hot burger. (The irony has not escaped me that I call it a \"topping\" but put it on the bottom. You can put it on top or bottom!).
br>Thoroughly coat strips with Hot 'N Spicy Seasoning.
Spray large
Mix dry ingredients in bowl.
Mix together wet ingredients and add to wet.
Spray coffee can or equivalent canister with Pam. Place gluten in container and cover with wax paper. Pour one
inch of
water
in
crock-pot.
Place
canister
in crock-pot.
Cover and steam 4 hours on high.
Remove and cool. Slice or use in burger recipe.
ver high heat. When hot, add the olive oil, then add the
Mix mustard and sour cream, cover and refrigerate.
Cook veggie burger according to directions on the box.
To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
/4 cup extra-virgin olive oil, whisking until emulsified. Or
eat, salt, and spices in olive oil(stirring occasionally) until meat
ach one into Shake 'n Bake Hot-N-Spicy bag and shake thoroughly
he shredded cheese then hot fries to each burger and pour on
Trim all fat from chops.
Beat egg white with evaporated skim milk.
Place chops in milk mixture.
Let stand for 5 minutes, turning chops once.
Meanwhile, mix together corn flake crumbs, bread crumbs, hot 'n spicy seasoning and salt.
Remove chops from milk mixture.
Coat thoroughly with crumb mixture.
Spray 13 x 9-inch baking pan with nonstick spray coating.
Place chops in pan.
Bake at 375\u00b0 for 20 minutes.
Turn chops.
Bake 15 minutes longer.
Makes 6 servings, 186 calories, 4.9 g per serving.
Partially freeze beef.
Thinly slice across the grain into long strips 1/8-inch thick.
Thoroughly coat strips with hot 'n spicy seasoning.
Spray a large heavy skillet with nonstick spray coating.
Preheat pan over high heat.
Add meat; cook, stirring for 5 minutes.
Add potatoes, onions, broth and garlic.
Cook covered over medium heat for 20 minutes.
Stir in carrots.
Lay greens over top and cook covered until carrots are tender, about 15 minutes. Makes 6 servings.
Calories 342, total fat 4 grams.
Cut fillets into 4 serving portions.
In flat dish, combine cornmeal with hot 'n spicy seasoned salt and seasoned pepper.
Dip fish in buttermilk, then in flour.
Dip again in buttermilk, then in seasoned cornmeal.
Preheat oven to 300\u00b0.
Spoon popcorn on jelly roll pan. Combine butter and hot sauce.
Pour over corn.
Toss to coat well. Sprinkle with cheese.
Bake until cheese is melted.
5-20 minutes (adjust the hot pepper sauce to suit taste
Cut eggplant into strips.
Slice garlic; cut hot peppers into small pieces.
Put oil into pan and heat it.
Add garlic, pepper and eggplant in order given.
Stir 2 to 3 minutes.
Add soy sauce, salt, sugar and water.
Stew for 4 minutes.
Stir often.
Serve when eggplant is tender.
Add hot dogs to cold salted water and bring them up to a boil. Turn them off and keep them warm in the hot water.
Serve warm.
For an added kick of flavor try splitting the boiled dogs almost all the way in half. Open them up and add to a hot pan which a little olive oil has been added. Cook over medium heat until brown on both sides.
ogether your balsamic vinegar and olive oil. Season the dressing well