Gazpacho (Cold Soup) recipe

gaz

WHAT YOU NEED:

1 can condensed tomato soup

1 finely chopped cucumber

1 finely diced green pepper

1 small onion (minced)

2 tbsp. wine vinegre

1 can water

4 tbsp. olive oil

4 drops Tabasco

Black Pepper & salt to taste

DIRECTIONS:

*Combine soup and water, whisk olive oil into soup.

*Stir in remaining ingredients and leave covered in refrigerator

*Stir and serve cold with fingers of toast

OPTIONAL: If you require a little heat, be sure to add drops of Hot Mama’s Belize pepper sauces.

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Shrimp Fritters

FRITTERS FINAL

This Shrimp Fritters recipe are the ideal Belizean appetizer. They are easy to make, light and fluffy, and can be paired with many Hot Mama’s Belize Pepper Sauces. Follow these short steps and treat your family to some good finger food.

WHAT YOU NEED:

1 lb Shrimp (peeled, de-veined and chopped)

1 cup flour 

1 tsp. baking powder

1 tsp. salt

2 eggs (beaten)

4 cloves garlic

1 habanero pepper (remove seeds and chop finely)

1 medium onion

1 tsp. black pepper

2 sprigs parsley (finely chopped)

1 tsp. dried thyme

½ cup beer

Oil for deep frying

Lettuce leaves for garnish

Lime or Lemon wedges

DIRECTIONS:

*Sift flour, baking powder and salt

*Stir in eggs, garlic, pepper, onion, parsley, thyme and shrimp

*Fold mixture until it forms a stiff batter.

*Add beer and stir

*Cover and refrigerate for atleast one hour

*Heat oil until very hot and drop in batter by the tablespoon and fry until fritters are golden brown (about 5 minutes), turning if necessary.

*Keep fritters small to ensure uniform cooking

*Drain on paper towel and garnish

*Terrific when served with Hot Mama’s Belize Mustard Pepper Sauce, Fiery Hot Sauce or Manganero sauce

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Baked Scalloped Potatoes

potatoes

WHAT YOU NEED:

6 cups thinly sliced raw potato

1 ¼ cup cream of celery soup

1 cup undiluted evaporated milk

1 cup shredded processed American cheese

½ tsp. dry mustard

½ tsb. Black pepper

1 tsp. salt

½ tsp. black pepper

1 thinly sliced onion

DIRECTIONS:

*Place potatoes and salt in pan, cover with water and bring to a boil

*Boil for 5 to 8 minutes, then drain

*Combine soup, milk, cheese, onion and seasoning (mix well).

*Place half potatoes in buttered 12”x7 ½ baking dish.

*Spoon half soup mixture over

*Top with remaining potatoes and soup mixture

*Bake at 450F for 30 to 40 minutes.

*Serve immediately (This recipe makes 4 to 6 servings)

(OPTIONAL: Add a dash or two of your Hot Mama’s pepper sauce of choice, to spice up this dish)

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Picadillo Recipe

PIcadillo FINAL

Similar to our Relleno (Black Dinner) recipe, this dryer version recipe, does not include the stuffed whole chicken. By combining a few ingredients and adding the ‘black recado’, this Picadillo is a lovely combination bursting with local Belize flavors. Follow our guide and thrill the taste buds of your guests.

Image credit: My Beautiful Belize

WHAT YOU NEED:

1lb Ground Pork

12 eggs

Salt

½ tsp. whole allspice (spice seed)

5 leaves oregano

½ bar chirmole black seasonings

(burnt pepper and burnt bread)

1 large tomato

½ tsp. whole black pepper

4 plugs garlic

DIRECTIONS:

*Boil 10 (ten) eggs; separate whites from yolks and chop whites in cubes.

*Grind seasonings together in food mill

*Add half the seasoning and the egg whites to pork with 2 well-beaten raw eggs.

*Shape into 10 balls, each with an egg yolk in the center

*Mix 1 quart water with remaining seasoning and strain

*Bring mixture to a boil, add meatballs and diced tomato

*simmer for 1 ½ hours

*Serve hot with corn tortillas

*HEAT OPTION: Hot Mama’s Pepper Mash / Hot Mama’s Smoked Pepper Sauce

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Baked Stuffed Green Peppers

stuffed final

Treat your family with this quick and easy Stuffed Bell Peppers recipe. Just gather the few ingredients needed and follow this guide to some good eating! 

WHAT YOU NEED:

4 medium to large Green Peppers

1 pound Ground Beef

¼ cup each of minced onion and celery

½ cup evaporated milk

¼ cup minced green peppers

1 tsp. salt

1 egg

1 tbsp. butter, bread crumbs

DIRECTIONS:

*Cut thin slice from stem-end of peppers and remove seeds.

*Parboil in salted water for 5 minutes

*Combine meat, onion, celery, salt, minced peppers, eggs and milk

*Fill peppers with mixture and sprinkle over with buttered breadcrumbs

*Pack peppers tightly in greased fireproof dish and bake in moderate oven (350-375F) for 35 minutes

*Serve with a good sauce (we recommend) Hot Mama’s Mustard Pepper Sauce for dipping

*OPTIONAL: Fish, ham, cheese and other meats and vegetables may also be substituted for the stuffing

*Happy EATING!

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Ceviche!

With a long 3-day weekend upon us, there is no better time to fix yourself and your family a healthy ceviche! Whether you are a shrimp, conch or lobster lover, making ceviche is the ultimate Belizean appetizer/snack. Serve it up in a shell and your guests will know they are eating in paradise! Here is a step by step guide adopted by Hot Mama’s Belize to help you prepare this yummy appetizer.

YOU WILL NEED:

 1lb Fresh Conch meat – diced

1/2 cup Lime Juice; – Fresh squeezed

1/2 cup Lemon Juice; – Fresh Squeezed

1 medium habanero pepper – seeded and finely diced

1 cup Onion – finely chopped

1/4 cup Cilantro; – finely chopped

1 cup Tomato; – peeled, seeded, and chopped

1 teaspoon salt

1/4 teaspoon Black pepper; – Fine ground

 DIRECTIONS:

**On a clean board pound the conch out flat. Dice the tenderized meat into 1/4 – 1/2 inch cubes or small, bite-sized slices. Put the cut up conch in a shallow, glass pan and cover with the lime and lemon juice. Marinate in the refrigerator for 2-3 hours. Mix in the finely diced Habanero and marinate another 2 hours. Drain the conch and place it in a mixing bowl.

**Add the onion, cilantro, tomato, salt, and black pepper and mix. Squeeze about 1/2 a lime’s worth of juice over the mixture.

*NOTE: Take caution when handling fresh Habanero peppers. Plastic gloves are a great idea. Also, wash your hands thoroughly before touching your face, eyes or any other “tender” body parts. This stuff is mucho caliente!

 **Place in a bowl and serve with crisp tortilla chips and lime wedges. ENJOY!

**NOTE: You can substitute the Conch for Shrimp or any seafood.

conch-ceviche

Recipe adapted by: Hot Mama’s Belize

Breakfast Pepper Jelly Syrup

pepper pancakes

Don’t be ordinary, spice up your breakfast pancakes, French toast, or waffles with this decadent pepper jelly, honey and citrus syrup. With just 3 ingredients you can drizzle this syrup over your next breakfast.

WHAT YOU NEED:

8oz jar Hot Mama’s Pepper Jelly

2 tblspns. Honey

1 cup Orange Juice

DIRECTIONS:

*Over medium heat, combine the three ingredients and stir occasionally.

*Turn heat off when mixture becomes thickish and syrupy.

*Let cool and pour over breakfast items

*This recipe is for one sitting (any leftover are to be refrigerated)

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